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Food and agriculture professionals strive to feed the growing population diets that maintain human health and minimize environmental impacts. Recently, global organizations such as the World Health Organization and the Food and Agricultural Organization have set goals related to the sustainable production of nutritious foods. In this vein, the EAT-Lancet Commission on Food, Planet, and Health has set dietary recommendations for human and planetary health. These recommendations, based on a wide body of evidence, suggest that plant-based diets are essential for the persistence of the population and the environment. This article briefly reviews the influence of diets on health and environmental outcomes in the context of the EAT-Lancet recommendations. Then the brief discusses the role of land grant universities in developing nutrition sensitive, environmentally resilient food systems. Then the article discusses local food system initiatives in Minnesota and offers insight into how the University of Minnesota may play a role in developing nutrition sensitive value chains by coordinating and supporting local food efforts. Ultimately, this brief suggests that land grant universities can help local communities equitably collaborate with upstream and downstream value chain actors to develop nutrition sensitive, environmentally resilient value chains.

Sprouted whole-grain foods are an emerging trend in the food market due to consumers' desire for health-promoting foods. The objectives of this study were to examine the rheological properties of whole-wheat flour (WWF) with sprouted WWF substitution (0, 25, 50, 75 and 100 g/100 g) and tortilla products made from it. Flour samples were analyzed for gluten index, color, solvent retention capacity, and Mixolab parameters, while tortillas were analyzed for weight, diameter, color, opacity, texture, rollability, and sensory attributes. Mixolab data showed that water absorption, dough development, and stability times decreased with an increase of sprouted WWF substitution. In terms of tortilla baking performance, tortillas made with higher amounts of sprouted WWF were larger in diameter and specific volume, brighter, and more opaque, and received higher sensory scores in color, flavor, and overall acceptability. For texture parameters, tortillas made with a higher percent of sprouted WWF required less force to break, which indicated that tortillas were less firm. After 16 d of storage, tortillas made with higher amounts of sprouted WWF were more rollable and shelf-stable. The results demonstrated that sprouted WWF could bring benefits to WWF tortilla's baking performance, i.e. better appearance, higher consumer acceptability, and longer shelf life.

OBJECTIVES: Field pennycress (Thlaspi arvense L.) is a winter annual oilseed undergoing development as a cash cover crop for the Upper Midwest. While it provides ecosystem benefits when planted between conventional crop rotations, there are few end-uses for wild pennycress. Pennycress is high in oil and protein, and current efforts aim to improve seed composition to generate environmentally sustainable food sources. Similar to Arabidopsis thaliana and oilseed rape, pennycress is rich in glucosinolates, which limits seed palatability and utility. This study aimed to identify mutations responsible for low glucosinolate pennycress lines in a mutant population. METHODS: 39 low glucosinolate pennycress lines from a M(3) mutant population were identified using brassica-calibrated NIRS and validated using column-exchange chromatography. Lines underwent whole genome sequencing to identify mutations in known brassica orthologs involved in glucosinolate production. We assessed the impact of three mutations on gene expression using RT-qPCR. RESULTS: We identified mutations in three orthologs involved in glucosinolate production. Putative candidates were selected for co-expression validation based on amino acid changes in highly conserved regions of peptide sequences. Genes of interest included the transcription factor bHLH005, the amino acid chain elongation gene IMD1, and the core structure biosynthesis gene CYP83A1. The bHLH005 mutant showed a 48% reduction in sinigrin. Expression decreased in several glucosinolate-related genes including MAM1, AOP2-like, and CYP83A1 by 0.98, 0.82, and 0.78-fold respectively. The IMD1 mutant showed a 45% reduction in sinigrin. Expression decreased in IMD1, MAM1, AOP2-like, and CYP83A1 by 0.77, 0.81, 0.72, and 0.73-fold respectively. The CYP83A1 mutant showed a 19% reduction in sinigrin. Expression decreased in CYP83A1, MAM1, and AOP2-like by 0.14, 0.16, and 0.22-fold respectively. CONCLUSIONS: Understanding pennycress glucosinolate production can allow for the development of low-glucosinolate pennycress lines. We identified and validated three genes involved in pennycress glucosinolate production that can be used to develop low glucosinolate pennycress lines. Ultimately, this can improve the economic viability of the pennycress system by providing new end use opportunities. FUNDING SOURCES: PepsiCo R&D.

Definitions for whole grain (WG) have been published by governments, the food industry, and grain organizations and generally fall into 2 categories: WG and WG food. WG definitions focus on the principal components of the WGs and their proportions, whereas WG-food definitions describe the quantity of WGs present in food. In the United States, widespread agreement exists on the main parts of a definition for a WG, with a definition for a WG food still in its early stages; a standard definition that has been universally accepted does not exist. Furthermore, nutrition policy advises consumers to eat WGs for at least one-half of their total grain intake (2010 and 2015 Dietary Guidelines for Americans), but confusion exists over which foods are considered WGs and how much is needed to achieve health benefits. In December 2014, a workshop sponsored by the subcommittee on collaborative process of the US Government's Interagency Committee on Human Nutrition Research convened in Washington, DC, and recognized WG definitions as a key nutrition and public health-related issue that could benefit from further collaboration. As a follow-up to that meeting, an interdisciplinary roundtable meeting was organized at the Whole Grains Summit on 25 June 2015 in Portland, Oregon, to help resolve the issue. This article summarizes the main opportunities and challenges that were identified during the meeting for defining WGs and WG foods internationally. Definitions of WGs and WG foods that are uniformly adopted by research, food industry, consumer, and public health communities are needed to enable comparison of research results across populations.

Chemical leavening is a neutralization reaction that can affect not only the opacity but also other physical and chemical properties of tortillas. Whole-wheat flour (WWF) tortillas is often associated with lack of sufficient opacity, generally considered as quality defect in tortillas. The objectives of this research were to evaluate the effects of types and amounts of leavenings (acids and base), hot press and dough temperature on the quality attributes of WWF tortillas. Three leavening acids, three levels of sodium bicarbonate (SBC) (1%, 1.5%, and 2%), hot-press temperatures of 160 °C, 177 °C, and 193 °C, and two dough temperatures (25 °C and 35 °C) were used. Sodium aluminum phosphate (SALP) produced more opaque tortillas than sodium acid pyrophosphate-28 (SAPP-28), followed by sodium aluminum sulfate (SAS). Increased amount of SBC and lower dough temperature improved opacity. Higher hot-press temperature produced lighter weight, thinner, and bigger diameter tortillas. Higher amount of SBC produced smaller, thicker, and brighter color tortillas. WWF tortillas made with SAS had the largest breaking force, while tortillas with SALP had the smallest breaking force as determined by TA-XTPlus Texture Analyzer. After 45 days of storage at room temperature, all tortillas showed decreased breaking force and extensibility.

The objective of this study was to examine the effects of whole-wheat flour (WWF) particle size on the quality attributes of WWF tortillas. WWF samples of different particle size distributions from commercial U.S. hard white (median diameters: 175.7, 128.6, 120.0, 108.5 and 102.4 μm), hard red winter (median diameters: 173.7, 133.6, 124.3, 110.8 and 104.2 μm) and hard red spring (median diameters: 173.7, 132.1, 124.7, 112.9, 106.3 μm) wheat classes were obtained by fine grinding of bran and shorts and re-combining with the rest of fractions. For all three wheat classes, as WWF median particle size decreased, the L* (lightness) value decreased but the adjusted damaged starch, polyphenol oxidase activity, and a* and b* values increased. Mixolab data showed that development time decreased as WWF particle size was reduced, while stability time and starch retrogradation increased. As for WWF tortilla quality, the breaking force and extensibility increased with decreasing particle size from ∼175 to 129–134 μm, but diameter and thickness were not significantly affected. The results indicated that reducing the median particle sizes of WWFs from ∼175 μm to ∼130 μm would significantly improve the WWF tortilla quality.

A structured interview protocol was used to investigate the ability of older adults (n = 89, age ≥ 65 years) to accurately determine whether three common food items were whole grain, and to assess the package information used in their decision process. Cereal and crackers, which were both whole grain products, were correctly identified by 63% and 66% of participants, respectively. Bread (a refined product), was correctly identified by only 19% of participants, while 46% of participants misidentified the bread as being whole grain. The ingredient list was the information most frequently cited in deciding if a food was whole grain, but participants varied in their ability to accurately interpret it. Package information considered nonpertinent (e.g., the Nutrition Facts label) in identifying a whole grain product was used almost as often as the ingredient list. Older adults would benefit from whole grain education programs that focus on accurately interpreting package information.

The objective of this study was to examine factors influencing current use and consumption of brown and white rice in Chinese restaurants. Thirty Chinese restaurants were selected from the Twin Cities metro area to participate in the study. Face-to-face or phone interviews, based on a questionnaire, were conducted with a manger/owner of each restaurant. Plate waste observations were used to examine consumption for brown rice consumers (n = 200) and white rice consumers (n = 153) in a chain-Chinese restaurant. Data were analyzed using a t-test and analysis of variance. Results indicated that in 15 of the total restaurants, both brown and white rice were served. The main motivator for serving brown rice was to attract health conscious consumers, while low customer request was the major constraint for non-use. Authentic/family owned restaurants were less likely to serve brown rice than chain restaurants. Brown rice (85%) consumption was significantly higher than white rice (79%; P = .02), based on an...

Despite challenges and setbacks, school districts have incorporated whole-grainYrich foods into their menus. Student acceptance of these foods relies on a fluid and fully functional supply chain inwhich allmemberswork together toward a goal of continued innovation in tastywhole-grainY rich products. Nutr Today. 2015;50(3):135Y141 The status and future of whole grains changed dramatically with the January 2012 release of the US Department of Agriculture (USDA) Nutrition Standards for the National School Lunch and School Breakfast Programs. With whole-grain foods required on school breakfast and lunch menus, foods designated as wholegrainYrich quickly transitioned from aspirational to a mandatory part of schoolmeals. The food industry increased the development and production of whole-grain products for schools as a result. It now is incumbent on members of the supply chain for whole-grainYrich foods in schools to develop relationships and lines of communication for creating an efficient and effective system that ensures a consistent supply of whole-grainYrich products. The school foodservice industry is 1 of the most complex food business segments. It has a high number of purchase decision influencers, receives unprecedented scrutiny from the community, and utilizes a supply chain system that includes the USDA and group purchasing organizations in addition to the standard food distribution system, all while feeding tens ofmillions of school children every school day. It is critical to successfully manage this supply chain to reduce cost and increase efficiency. Viewing whole grains in schools from a supply chain perspective considers all stakeholders from both supply and demand sectors and facilitates a number of critical process steps that are necessary for delivering whole-grain foods to schools and their students. The whole-grain supply chain provides a flexible framework for analysis, creates a common language for all stakeholders, encourages cross-functional collaborationandplanning, andemphasizeshorizontal rather than vertical integration of all involved.

Pizza is a popular food that can contribute to high intakes of saturated fat and sodium among children and adolescents. The objective of this study was to compare daily nutrient intakes when a pizza product meeting the US Department of Agriculture's criteria for competitive food entrees under the HealthierUS School Challenge (HUSSC) was substituted for usual pizza products consumed during foodservice-prepared school lunch. The study used National Health and Nutrition Examination Survey (2005-2008) dietary recall data from a cross-sectional sample of US children and adolescents (age 5 to 18 years, n=337) who ate pizza during school lunch on 1 day of dietary recall. Daily nutrient intakes based on the consumption of usual pizza products for school lunch (pre-modeled) were compared with intakes modeled by substituting nutrient values from an HUSSC whole-grain pizza product (post-modeled). Paired t tests were used to make the comparison. Post-modeled intakes were lower in daily energy, carbohydrate, total fat, saturated fat, cholesterol, and sodium compared with pre-modeled intakes among children and adolescents (P

OBJECTIVES: Climate change, malnutrition, acute and chronic diseases nested within diverse sociocultural problems challenge nutrition professionals entering the workforce. Undergraduate and graduate education is a critical period to develop a foundation of transdisciplinary, transcultural and transformational approaches to understand and effectively use science to solve problems and manage issues in the 21st century. Employers seek multidisciplinary-trained individuals with critical thinking, communication, collaboration, and creativity to solve complex problems within continuously evolving adaptive systems. New training models are required to develop additional interactive skills integrated within a traditional nutrition program. METHODS: To supplement traditional learning goals documented by Bloom's taxonomy, hands-on experiences were designed to achieve learning objectives based on key character attributes and professional skills including critical thinking, communication, collaboration, and creativity. The case consisted of 8 activities, with 7 goals, and 17 objectives. Activities gradually and dynamically built on preceding competencies of required goals and objectives. RESULTS: The student participated in activities including non-profit civic engagement; a non-profit internship; a corporate quality assurance internship; an industry research fellowship; student clubs; student government advocacy; departmental engagement; and honors course development. The student developed: technical skills along with critical thinking, communication, collaboration, and creativity via internships and guided research; key character attributes through student government advocacy and student club participation; moral and ethical compass via departmental engagement and non-profit civic engagement; and creativity and systems thinking via honors course development. CONCLUSIONS: Developing dynamic human capacity to address systems issues is imperative to enhance the health of our society and planet. A comprehensive, holistic training program might allow students to directly participate in developing new workforce approaches and models. This pilot study serves as one example of a complimentary training program to equip students with skills to fulfill 21st century workforce requirements. FUNDING SOURCES: None.

How can we translate the 2010 US Dietary Guidelines for Americans recommendations into grain-based foods that are more nutrient-rich, less calorie-dense, and more widely available to consumers? Grain-based foods are highly consumed and have the opportunity to be modified to provide healthier attributes. All segments of the food delivery system, from science (theory) to consumers (practice), need to work together in an integrated and multifaceted process that delivers grain-based foods richer in whole grain and fiber with smaller portion sizes and less solid fat, added sugars, and sodium, while still having a desirable taste profile and being accessible to the end consumer. Agradual shift in the amount of these ingredient/ nutrient categories could be achieved by setting incremental goals through collective knowledge, targeted research, policy recommendations, and a supportive regulatory environment. A greater abundance of accessible, healthier foods in targeted food environments, in unison with nutrition education, may be a more realistic approach for helping consumers come closer to meeting dietary guidance. 1

ObjectiveLarge portion sizes in restaurants have been identified as a public health risk. The purpose of the present study was to determine whether customers in two different food-service operator segments (non-commercial worksite cafeteria and commercial upscale restaurant) would select reduced-portion menu items and the impact of selecting reduced-portion menu items on energy and nutrient intakes and plate waste.DesignConsumption and plate waste data were collected for 5 weeks before and 7 weeks after introduction of five reduced-size entrées in a worksite lunch cafeteria and for 3 weeks before and 4 weeks after introduction of five reduced-size dinner entrées in a restaurant setting. Full-size entrées were available throughout the entire study periods.SettingA worksite cafeteria and a commercial upscale restaurant in a large US Midwestern metropolitan area.SubjectsAdult worksite employees and restaurant patrons.ResultsReduced-size entrées accounted for 5·3–12·8 % and 18·8–31·3 % of total entrées selected in the worksite and restaurant settings, respectively. Food waste, energy intake and intakes of total fat, saturated fat, cholesterol, Na, fibre, Ca, K and Fe were significantly lower when both full- and reduced-size entrées were served in the worksite setting and in the restaurant setting compared with when only full-size entrées were served.ConclusionsA relatively small proportion of reduced-size entrées were selected but still resulted in reductions in overall energy and nutrient intakes. These outcomes could serve as the foundation for future studies to determine strategies to enhance acceptance of reduced-portion menu items in restaurant settings.

Objective Develop, refine, and test psychosocial scales for associations with whole-grain intake. Methods A cross-sectional survey was conducted in a Minneapolis/St. Paul suburban elementary school with children in fourth through sixth grades (n = 98) and their parents (n = 76). Variables of interest were child whole-grain intake, self-efficacy, outcome expectations, preferences, knowledge regarding whole-grain food, and whole-grain availability at home. Correlation analysis and one-way analysis of variance were used to analyze data. Results Internal consistency and test-retest correlation coefficients for child psychosocial scales were modest or acceptable (α = .55–.70). Parents reported a mean of 15 ± 7 whole-grain products available at home. Child mean daily intake of total grain was about 8 servings, and intake of products containing whole grain was slightly over 2 servings. Reported home availability and refined-grain intake were significantly related to whole-grain intake, whereas psychosocial variables were not. Conclusions and Implications Home availability may be a more important variable associated with whole-grain intake than psychosocial variables.

PurposeThe 2005 Dietary Guidelines for Americans recommend that children consume at least three daily servings of whole grains. Data from a pilot after‐school program indicated that graham snacks, containing 5 g whole wheat per serving, were consumed in the range of 73‐88 percent, similar to the refined grain counterpart. This paper aims to examine whether a full serving (16 g) of whole grain delivered in a graham snack is acceptable as tested among children participating in an after‐school snack program.Design/methodology/approachSubjects included ∼100 children (grades K‐6) participating in after‐school snack programs. Over eight weeks, children were offered graham snacks containing 5, 8, 12, and 16 g whole wheat flour per 30 g serving. Plate waste was used to measure graham snack consumption, as children placed their unfinished snacks in a receptacle and waste was measured after each session. At week nine, a subgroup of children participated in taste tests and rated each snack for liking on a nine‐point hedonic scale. Another subgroup was enrolled in group interviews to provide input about their perceptions of the products' quality and suggestions for improvement.FindingsConsumption for the 5, 8, 12, and 16 g graham snacks was 80, 76, 79, and 80 percent, respectively. The taste tests results showed no significant difference in rating of the four‐graham snacks. The focus groups indicated that overall, the products are well‐liked, particularly for texture.Originality/valueThis paper suggests that graham snacks can contribute a significant dietary source, nearly one full serving of whole grain when offered in children's natural environment through an after‐school snack program.

Based on recent dietary guidance, whole grain foods are being served more frequently in school meals. To examine the knowledge and practices of 43 school foodservice personnel (SFP) from eight school districts, semi-structured focus groups were conducted regarding whole grain foods. Qualitative data analysis procedures were used to generate common themes. SFP indicated a limited knowledge about whole grain foods, ingredient definitions and use of product label information related to ordering and purchasing. SFP had little awareness of the specific disease-related health benefits of whole grains. Major barriers related to students' whole grain consumption were less desirable sensory characteristics, a lack of available products and cost. Potential approaches to promote whole grain foods in school cafeterias included gradual introduction, eye appeal and masking taste. This research is beneficial in identifying areas that SFP can improve their knowledge and skills regarding the effective use of whole grain foods in schools.

US children consume about one-third of the recommended level of whole grain. This study compared the difference in consumption between snacks made with either refined flour (Goldfish 0 g/serving), low (Graham crackers 5 g/serving, Goldfish 8 g/serving) or 100% whole grain flour level (Graham crackers 26 g/serving) among 117 children (kindergarten–sixth grade) participating in after-school snack programs. The study included plate waste collection and group interviews conducted in four elementary schools in the Midwest. A multiple comparison test determined differences in consumption. The mean consumption for Graham crackers 26 g (52.0 ± 11.40) was significantly lower than the mean consumption for Goldfish 0 g, (78 ± 4.31), Graham crackers 5 g, (80.2 ± 5.19) and Goldfish 8 g (75.4 ± 5.24) (P

Public and private partnerships (PPPs) are a joint venture between the government, industry, and other public and private sectors. PPPs are typically formed to leverage expertise from different sectors to identify problems and work collaboratively to come to a common solution. This article discusses why PPPs are needed to solve the complex problem of getting healthier grain-based foods into the food supply. We introduce and describe three different research initiatives that require a PPP. Successful implementation of these initiatives is desperately needed to address the lack of healthier grain-based foods in our environment and current food supply.

Whole-grain foods are important components of healthful diets that may help prevent chronic diseases. Consumer beliefs that influence consumption of whole grains are poorly understood. This analysis surveyed three groups regarding their beliefs about whole-grain foods. The groups were food and nutrition professionals (n=103), health club members (n=103), and individuals representing various consumer segments of the general population, including participants in the Special Supplemental Nutrition Program for Women, Infants, and Children (WIC) and state fair attendees (n=68). Most respondents were aware of the term whole-grain foods, but less often reported that they use the term. Bread and cereal were most often named as examples of whole-grain foods. Lack of processing and use of the entire grain were the major reasons a food was perceived as being a whole-grain food. The major benefit of eating whole grains was reported to be fiber intake. Food and nutrition professionals provided more differentiated responses, whereas WIC/state fair participants had fewer and less elaborate responses. Assessing beliefs about whole grains offers insights to nutrition professionals for encouraging healthful food consumption.

The purpose of this study was to assess continuing education needs for registered dietitians regarding application of the science of nutritional genomics in clinical settings. A cross-sectional survey was mailed to a random national sample of 2,500 registered dietitians with a 40% response rate (n=995). The survey assessed knowledge; attitudes related to benefits and barriers to application; perceptions of consumer motivators and barriers; attitudes regarding ethical, legal, and social issues; and preferences for continuing education. Differences were determined according to year of registration using nonparametric Kruskal-Wallis tests. Survey respondents had little previous exposure to nutrigenomics, had not applied nutrigenomics in their practice in the past year, and were not confident in their ability to apply nutrigenomics in a clinical setting, but were interested in learning more about its application. Few differences existed in attitudes about benefits and barriers to application of nutrigenomics by year of registration. The most favored learning activity for continuing education was seminars/workshops. The most important content areas for continuing education were foundational knowledge, application, and communication to the lay public. Continuing education should focus on these content areas to allow application based on the supporting science and ways to effectively communicate the information to consumers.

Whole-grain foods have always been considered a healthy part of the diet. Only recently have epidemiologic and other data shown that whole grains have a role in preventing cardiovascular disease, diabetes, some types of cancer, and even obesity. What nearly all consumers and most health professionals fail to realize is that whole grains deliver as many if not more phytochemicals and antioxidants than do fruits and vegetables. Healthy People 2010 (DHHS) recommends 3 servings of whole grains per day. Because the average intake in the United States is less than 1 serving per day, health professionals must mount an active campaign to help consumers better understand the important health benefits of whole grains and work to increase their intake in the diet.

Background: Increased intake of whole-grain foods has been related to a reduced risk of developing diabetes and heart disease. One underlying pathway for this relation may be increased insulin sensitivity. Objective: We assessed the relation between dietary intake of whole grain–containing foods and insulin sensitivity (SI). Design: We evaluated data from the Insulin Resistance Atherosclerosis Study (IRAS Exam I, 1992–1994). Usual dietary intakes in 978 middle-aged adults with normal (67%) or impaired (33%) glucose tolerance were ascertained by using an interviewer-administered, validated food-frequency questionnaire. Whole-grain intake (servings per day) was derived from dark breads and highfiber and cooked cereals. SI was assessed by minimal model analyses of the frequently sampled intravenous-glucose-tolerance test. Fasting insulin was measured by using a radioimmunoassay. We modeled the relation of whole-grain intake to log(SI 1) and to log(insulin) by using multivariable linear regression. Results: On average, IRAS participants consumed 0.8 servings of whole grains/d. Whole-grain intake was significantly associated with SI ( 0.082, P 0.0005) and insulin ( 0.0646, P 0.019) after adjustment for demographics, total energy intake and expenditure, smoking, and family history of diabetes. The addition of body mass index and waist circumference attenuated but did not explain the association with SI. The addition of fiber and magnesium resulted in a nonsignificant association that is consistent with the hypothesis that these constituents account for some of the effect of whole grains on SI. Conclusion: Higher intakes of whole grains were associated with increases in insulin sensitivity. Am J Clin Nutr 2003;78:965–71.

There is considerable pressure on the grain-based food industry to develop products that include more ingredients that support current dietary guidance and fewer ingredients that do not, while still maintaining a profitable business. Meeting this challenge requires new ways of working together throughout the food system. Overconsumption of calories is a part of the current food environment, and considerable emphasis has been placed on establishing dietary guidance for use by individuals to assist in improving dietary habits. This process should continue and continue to improve as new evidence becomes available. However, there is also a dire need to translate dietary guidance into recommendations for product development. Grain-based foods provide a unique opportunity for step-wise, gradual change over time to slowly increase whole-grain content in popular foods. A potential step in moving toward a coordinated infrastructure to translate dietary guidance into nutritionally improved food products may be the ...

Despite mention in the Dietary Guidelines for Healthy Americans and in Healthy People 2010, the lack of a coordinated campaign promoting whole grain foods and their health benefits may be contributing to low consumption. Fiber consumption in the U.S. likewise falls below recommended levels, in part, as a result of suboptimal intake of whole grain foods. Research findings suggest that whole grain is related to reduced disease risk, and that whole grain foods have relevant biological activity in humans. This necessitates a call to action to help Americans increase whole grain consumption as a strategy for health. The establishment of a whole grain coalition could promote increased consumption by developing consumer messages: partnering with health professionals: advocating whole grains to government agencies; seeking funding for scientific research and market research; and educating consumers, as well as health professionals, food manufacturers and millers, about the value and benefit of whole grains.

ObjectiveWhole-grain intake among children is well below recommendations. The purpose of the present study was to test the acceptability and liking of pizza made with whole-grain crust compared with refined-grain crust among children in restaurant and school settings.DesignPlate waste data were collected via observation from child restaurant patrons consuming pizza made with either whole-grain or refined-grain crust. Waste was estimated by trained observers over eight months (August 2012–March 2013). Percentage waste was calculated and compared by crust type. A taste test was conducted with school children who tasted pizza made with whole-grain crust alongside pizza made with refined-grain crust and rated their liking of each product. Liking ratings were compared by crust type.SettingFive Green Mill restaurant (a Midwest US chain) locations and one elementary school in the Minneapolis/St. Paul metropolitan area, Minnesota, USA.SubjectsChild restaurant patrons (n 394) and school children (n 120, grades 3–5).ResultsChildren consumed as much of the pizza made with whole-grain crust (42·1 %) as the pizza made with refined-grain crust (44·6 %; P=0·55), based on an average serving size of 350–400 g. Liking ratings for both types of pizza were high (>4·5 of 5) and did not differ by crust type (P=0·47).ConclusionsThese positive consumption and liking outcomes indicate that whole-grain pizza crust is well accepted among children in a restaurant setting. The impact on whole-grain intake could be substantial if large, national restaurant chains served pizza made with whole-grain crust.

The purpose of this study was to examine factors influencing the current use of whole grains and the acceptability of brown and white rice in Chinese restaurants. Thirty Chinese restaurants in the ...

Despite universal acceptance of the importance of whole grains in the diet, consumer knowledge of the benefits of whole grains and intake of these foods are low. This review summarizes the research supporting whole-grain consumption and gives practical suggestions about how to increase whole-grain intake. Whole-grain foods are valuable sources of nutrients that are lacking in the American diet, including dietary fiber, B vitamins, vitamin E, selenium, zinc, copper, and magnesium. Whole-grain foods also contain phytochemicals, such as phenolic compounds, that together with vitamins and minerals play important roles in disease prevention. The exact mechanisms linking whole grains to disease prevention are not known but may include gastrointestinal effects, antioxidant protection, and intake of phytoestrogens. Dietary intake studies indicate that consumption of whole grains is far less than the recommended intake of 3 servings a day, with an average daily intake of 1 or fewer servings a day. A new whole-grains health claim, allowed in July 1999 by the Food and Drug Administration, and inclusion of a whole-grain recommendation in the 2000 revision of the US Dietary Guidelines for Americans, should help increase whole-grain consumption. J Am Diet Assoc. 2001; 101:780–785 .

Whole grains provide a wide range of nutrients and phytochemicals that optimize health. Epidemiologic studies support the protectiveness of whole grain consumption for cardiovascular disease and cancer. Dietary guidance endorses increased whole grains in our diet. A crucial question remaining is the effect of processing of whole grains on their content of nutrients and phytochemicals. Although processing is often considered to be a negative attribute in nutrition, and some forms of processing reduce nutritional value, many factors support the importance of processing of grains to enhance grain consumption. First, whole grains as harvested are generally not consumed directly by humans but require some processing prior to consumption. While refining, that is, removal of the bran and the germ, reduces the nutrient content of grain, milling of grains otherwise concentrates desirable grain components and removes poorly digested compounds and contaminants. Cooking of grains generally increases digestibility of nutrients and phytochemicals. Studies in both animal models and humans support the notion that processed grains are often nutritionally superior to unprocessed grains, probably because of enhanced nutrient bioavailability in processed grains. Processing of grains also provides shelf-stable products that are convenient and good tasting for consumers.

Dietary guidelines recommend the consumption of whole grains to prevent chronic diseases. Epidemiologic studies support the theory that whole grains are protective against cancer, especially gastrointestinal cancers such as gastric and colon can-cer, and cardiovascular disease. Components in whole grains that may be protective include compounds that affect the gut environment, such as dietary fiber, resistant starch, and oligosaccharides. Whole grains are also rich in compounds that function as antioxidants, such as trace minerals and phenolic compounds, and phytoestrogens, with potential hormonal effects. Other potential mechanisms whereby whole grains may protect against disease include binding of carcinogens and modulation of the glycemic response. Clearly, the range of protective substances in whole grains is impressive and advice to consume additional whole grains is justified. Further study is needed regarding the mechanisms behind this protection so that the most potent protective components of whole grains will be maintained when developing whole grains into acceptable food products for the public.

Although the term “whole grain” is well defined, there has been no universal standard of what constitutes a “whole-grain food,” creating challenges for researchers, the food industry, regulatory authorities, and consumers around the world. As part of the 2010 Dietary Guidelines for Americans, the U.S. Dietary Guidelines Technical Advisory Committee issued a call to action to develop definitions for whole-grain foods that could be universally accepted and applied to dietary recommendations and planning. The Committee’s call to action, and the lack of a global whole-grain food definition, was the impetus for the Whole Grain Roundtable held 3–5 December 2012 in Chicago, Illinois. The objective was to develop a whole-grain food definition that is consistent with the quartet of needs of science, food product formulation, consumer behavior, and label education. The roundtable’s expert panel represented a broad range of expertise from the United States and Europe, including epidemiology and dietary intervention researchers, consumer educators, government policy makers, and food and nutrition scientists from academia and the grain food industry. Taking into account the totality, quality, and consistency of available scientific evidence, the expert panel recommended that 8 g of whole grain/30 g serving (27 g/100 g), without a fiber requirement, be considered a minimum content of whole grains that is nutritionally meaningful and that a food providing at least 8 g of whole grains/30-g serving be defined as a whole-grain food. Having an established whole-grain food definition will encourage manufacturers to produce foods with meaningful amounts of whole grain, allow consistent product labeling and messaging, and empower consumers to readily identify whole-grain foods and achieve whole-grain dietary recommendations.

Dietary fiber may contribute to satiety. This study examined the effect of two dietary fiber characteristics, small intestinal contents viscosity and large intestinal fermentability, on satiety-and adiposity-related hormones in rats. Diets contained fiber sources that were non-viscous, somewhat viscous, or highly viscous, and either highly fermentable or non-fermentable, in a 2 × 3 factorial design. In the fed state (2 h postprandial), rats fed non-fermentable fibers had significantly greater plasma GLP-1 concentration than fermentable fibers. In the fasted state, among non-fermentable fibers, viscosity had no effect on GLP-1 concentration. However, among fermentable fibers, greater viscosity reduced GLP-1 concentration. Plasma peptide tyrosine tyrosine (PYY) concentrations in the fasted state were not influenced by the fermentability of the fiber overall, however animals consuming a fructooligosaccharide greater PYY concentration. In both the fed and fasted states, rats fed non-fermentable fibers had a significantly lower plasma ghrelin concentration than rats fed fermentable fibers. In the fasted state, rats fed non-fermentable fibers had a significantly lower plasma leptin concentration than rats fed fermentable fibers. Thus, fermentability and viscosity of dietary fiber interacted in complex ways to influence satiety- and adiposity-related plasma hormone concentrations. However, the results suggest that highly viscous, non-fermentable fibers may limit weight gain and reduce adiposity and non-fermentable fibers, regardless of viscosity, may promote meal termination.