Wheat Foods Council collaborates to create whole grains fact sheet
February 05, 2007
by Josh Sosland
PARKER, COLO. — Helping demystify whole grains for consumers is the intent of a new "Nutrition Fact Sheet" produced by the Wheat Foods Council.
Called "Whole Grains Made Easy," the two-page brochure was produced in collaboration with the Whole Grains Council and is appearing in the February issue of the Journal of the American Dietetic Association, distributed to more than 65,000 dieticians.
"The fact sheet is designed to be used by them with their clients," said Marcia Scheideman, president, W.F.C. "Our collaboration with the Whole Grains Council was very successful, and we plan to coordinate on projects in the future."
The fact sheet includes a table offering recommendations of daily servings of whole grains and total grains (including enriched) for individuals aged two to 51-plus.
"In the past, whole grains were thought to provide nothing more than fiber," the fact sheet said. "However, new research reveals that whole grains offer vitamins and minerals, plus high levels of antioxidants and other healthy plant-based nutrients."
The documents noted that antioxidant content in whole grains equals or exceeds levels in fruits and vegetables.
"They also provide some unique antioxidants not found in other foods," the fact sheet said. "Corn, for example, has almost twice the antioxidant activity of apples. Wheat and oats almost equal broccoli and spinach in antioxidant activity."
The fact sheet also includes a weekly calendar offering ideas for whole grain menu items for three meals and a snack each day. For example, Monday’s choices include a whole grain bagel for breakfast, stuffed whole grain pita for lunch, popcorn for a snack and brown rice with a stir fry for dinner. In total, 28 different menu items are suggested over the course of a week.