School Nutrition

Diets High in Carbohydrates Linked to Lower BMI

Christina M Shay, Linda Van Horn, Jeremiah Stamler, Alan R Dyer, Ian J Brown, Queenie Chan, Katsuyuki Miura, Liancheng Zhao, Nagako Okuda, Martha L Daviglus, and Paul Elliott for the INTERMAP Research Group

A diet high in healthy, nutritious carbohydrates can result in a lower body mass index (BMI), according to a study appearing in the American Journal of Clinical Nutrition.

The study found that diets rich in fresh fruit, pasta, and rice and lower in meat were associated with lower BMI. These diets also resulted in more favorable micronutrient intakes and lower caloric intakes.  Increased consumption of carbohydrates, dietary fiber, and magnesium were also associated with lower BMI in both sexes.Read more

The September issue of Kernels is here


We are pleased to present the latest issue of Kernels, our e-magazine. In this issue we focus on the health benefits of grains and we tackle the current myths and misinformation about wheat and carbohydrates. Also, we’ll tempt your taste buds with two delicious, hearty soups. Finally, Wheat Growers Corner adds to your baking expertise with our primer on the different kinds of flour and their uses.Read more

Bread Gets a Nutritious Boost: FDA Approves Petition to Raise Vitamin D in Baked Foods


Baked foods can soon begin packing a more powerful punch, thanks to a Food and Drug Administration-approved petition allowing the use of vitamin D2 yeast at higher levels.

The new rule permits bakers to use yeast at levels not to exceed 400 international units (I.U.) of vitamin D per 100 grams in the finished food. A fat-soluble vitamin that is found naturally in very few foods, vitamin D is essential to bone health and wellness.Read more

Creative Sandwiches and Wraps Offer Cheap Ways to Pack a Healthy Lunch

Wise Bread, US News & World Report Money

Eating on the go can do more than compromise your diet—it can take a bite out of your wallet. When your go-to lunch strategy involves cafeterias, restaurants, vending machines, and fast food, costs add up quickly. Packing your own lunch is a great way to eat well on the cheap. Thanks to a range of healthy wheat options—pitas, wraps, and tortillas, to name a few—you can pack a delicious, nutritious homemade meal for a fraction of what it costs to eat out.Read more

Whole Grains Summit 2012 - Judi Adams, MS, RD

See video

Wheat Foods Council President, Judi Adams discusses some common consumer barriers to whole grain consumption. 

For more info like this, join our network of health proRead more

Hand Milling Demonstration at Urban Wheat Field

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Mary Ellen Wagner from the South Dakota Wheat Commission shows us a hand mill and how it creates flour from wheat.

Cafeterias Get Creative with Whole Grains: Schools explore fun, innovative ways to meet healthy new meal standards


School foodservice professionals are studying hard to develop fun, creative school meals that contain more whole grains, says the School Nutrition Association’s (SNA) 2012 Back to School Trends Report.

 According to SNA’s survey, all respondents reported serving whole-grain rich items in their school cafeterias. Whole-grain breads, rolls, and buns are a universal favorite, while over 80% of districts offer whole-grain pastas, rice and cereals. Seventy eight percent report serving whole-grain tortillas, pitas or flatbreads.Read more

Introducing our “Back to Breakfast” Toolkit

Jula Kinnaird

Did you know that 93 percent of Americans know they should be eating breakfast, but only 44 percent make the time to do so?
The Wheat Foods Council wants to help improve that number so we’re launching our “Back to Breakfast” Campaign just in time for National Breakfast Month in September. 
Consumers say that the biggest barrier to eating breakfast is lack of time so we’re providing materials to help you help them recognize that a nutritious breakfast doesn’t have to be time-consuming.Read more

Nutrition-centered day care helps shape kids' habits

By Cheryl Anderson, (Appleton, Wis.) Post-Crescent

Healthy eating habits start early, according to a new study by University of Wisconsin professors Susan Nitzke and Dave Riley. Nitzke and Riley’s research, Rethinking Nutrition: Connecting Science and Practice in Early Childhood Settings, found that children begin developing food and nutrition preferences in child care. Read more

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