Whole Grains and Health: Empowering Dietary Change
With a diverse audience from academia, industry, healthcare, and government, the 2015 Whole Grain Summit provided a dynamic forum for exchanging ideas to stimulate consumption of whole grains at retail and foodservice.
The 2015-2020 Dietary Guidelines for Americans and its predecessors stressed that whole grains remain a food category that many Americans simply do not eat enough of, and that whole grains are a major source of dietary fiber, which is a shortfall nutrient in the United States. How can this trend be reversed? Increasing the amount and variety of whole grain foods in U.S. school food programs was one of the original goals of the Grains for Health Foundation, which is a collaborative group of rese…
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