School Nutrition

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

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

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

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

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