Archive for category Whole grains

Children’s acceptance, nutritional, and instrumental evaluations of whole grain (WG) and soluble fiber (SF) enriched foods

The objectives of this study were to examine the consumption of WG- and SF-enriched burritos and cookies among elementary school-aged children and to perform a quality evaluation of all products. Children in grades K to 6 from a local elementary school consumed control (CTR) products made with refined flour along with the test products (TRT) over a 13-wk period. TRT burritos and cookies contained 51% and 100% WG. Children’s consumption was determined via plate waste. No significant differences in consumption between CTR and TRT burritos and cookies were found.

Read more.

Grains for Health Foundation

jodiThis month Jodi Engleson became the first Director of Scientific Affairs for the Grains for Health Foundation. The Foundation aims to redesign the food supply by facilitating the development, delivery and consumption of grain-based foods that promote a balanced body weight, reduce chronic disease and curb health care costs. Wow, this is in my eyes a highly visionary and relevant mission.

gfhf_logoLen Marquart is behind this. He is a very active researcher on Whole Grains at the University of Minnesota. He serves as President of the new Foundation. I meet Len and Jodi in June, and I’m sure they will make important contributions and I look forward to interacting with them and the Grains for Health Foundation

You can find their mission here.

Visit the Grains for Health Foundations website for more information.

Confusion reigns over whole-grain claims in school lunches

While most nutrition experts agree that school lunches should include more whole-grain products, a new study from the University of Minnesota finds that food-service workers lack understanding and the resources to meet that goal.

Read more

Science Daily also covered this story. Read more.

I changed my blog

Dear subscriber,

I just wanted to let you know that I over the past weekend made some major changes to my email and  RSS news feeds. From now on all stories are made as posts on my blog at  Searching and navigating my blog is now much easier. Hope you will enjoy it. Each heading will take you to my blog and from there you can click on ‘Read me” for access to the original information.

Sorry that many old stories will be repeat posted in feeds and mails today. We will soon be back to normal.

All the best

Consumers are seeking Pizza C.H.O.I.C.E.

The acronym C.H.O.I.C.E. captures many of the elements that are influencing consumers and ultimately driving trends for the pizza industry and pizza toppings.

What Consumers Need & Think About:
Convenience & simplicity
Health & wellness
Organic & natural
Insecurities (economy, food scares & product recalls)
Customization & control
Exciting & new flavors

Read more

Healthy school lunch efforts face daunting hurdles

Los Angeles Unified School District is an anti-junk-food pioneer, but the obstacles it faces show how difficult it is to change habits shaped by decades of unhealthy eating promoted by the mammoth fast-food industry.

Some kids think school cafeteria meals like low-fat pizzas with whole grain crust “tastes like prison food,” while they eat snacks at a fast-food joint near the school.

Read more
see also todays other post on pizza.

Whole Grains in School Lunches

Enjoy this video with Cindy from the US Whole Grains Council and Margie Saidel who is Director of Nutrition at Chartwells School Dining Service . This segment was aired on May 20th 2009 on CBS affiliate WUSA.

Cereal and nonfat milk support muscle recovery following exercise

A bowl of whole-grain cereal is as good as a sports drink for recovery after exercise. Research published in BioMed Central’s open access Journal of the International Society of Sports Nutrition has shown that the readily available and relatively inexpensive breakfast food is as effective as popular, carbohydrate-based ‘sports drinks’.

Read more

First Flabel results now online

The first results from the FLABEL project are now available as a webinar. Following 6 months of research, in 28 countries (27 EU Members States & Turkey), more than 37,000 products have been audited to determine the penetration of nutrition labelling in Europe today. Using a standardised analytical methodology, the number of products with nutrition information on pack (front and back), the main types of systems used in each country, the prevalence of nutrition and health claim usage, and the prevalence of nutrition information on products that are attractive to children, were assessed in these 5 product categories: bisquits, ready meals, carbonated soft drinks, breakfast cereals and yoghurts. Enjoy.

Read more

Egg Nutrition News Bureau excited over new research

Hunger And Calorie Consumption Throughout Day Impacted By Breakfast Choices. Protein for Breakfast Helps Teens Control Appetite.

Read more