The future of recommendations on grain foods in dietary guidance

Amy R. Mobley, Joanne L Slavin, Betsy A. Hornick

Research output: Contribution to journalArticle

20 Citations (Scopus)

Abstract

Grain foods serve as an important source of energy, essential nutrients, and sometimes fiber. Recognizing that fiber continues to be identified as a nutrient of public health priority, there is an urgent need to address the ongoing fiber intake deficit. The focus in dietary guidance on whole grains as a source of fiber from the grains food group has not improved levels of fiber consumption. Consumer confusion around whole grains and fiber, combined with the wide range of fiber amounts found in whole-grain-labeled products, suggests that the current recommendation to "make half your grains whole"may be oversimplified in its intent to support increased fiber intakes. Nutrition educators and policy makers need to bring the conversation back to balancing all grain food choices, including enriched grains, whole grains, bran-based grain foods, and other grain-based foods with fiber, with greater emphasis on differentiating grain foods by the fiber they deliver. Changes in labeling, policy recommendations, and consumer messages are needed to help make this happen.

Original languageEnglish (US)
JournalJournal of Nutrition
Volume143
Issue number9
DOIs
StatePublished - Sep 5 2013

Fingerprint

Food
Health Priorities
Nutrition Policy
Administrative Personnel
Public Health
Whole Grains

Cite this

The future of recommendations on grain foods in dietary guidance. / Mobley, Amy R.; Slavin, Joanne L; Hornick, Betsy A.

In: Journal of Nutrition, Vol. 143, No. 9, 05.09.2013.

Research output: Contribution to journalArticle

@article{f11a3d18f4804eb7b134eedbba501f9c,
title = "The future of recommendations on grain foods in dietary guidance",
abstract = "Grain foods serve as an important source of energy, essential nutrients, and sometimes fiber. Recognizing that fiber continues to be identified as a nutrient of public health priority, there is an urgent need to address the ongoing fiber intake deficit. The focus in dietary guidance on whole grains as a source of fiber from the grains food group has not improved levels of fiber consumption. Consumer confusion around whole grains and fiber, combined with the wide range of fiber amounts found in whole-grain-labeled products, suggests that the current recommendation to {"}make half your grains whole{"}may be oversimplified in its intent to support increased fiber intakes. Nutrition educators and policy makers need to bring the conversation back to balancing all grain food choices, including enriched grains, whole grains, bran-based grain foods, and other grain-based foods with fiber, with greater emphasis on differentiating grain foods by the fiber they deliver. Changes in labeling, policy recommendations, and consumer messages are needed to help make this happen.",
author = "Mobley, {Amy R.} and Slavin, {Joanne L} and Hornick, {Betsy A.}",
year = "2013",
month = "9",
day = "5",
doi = "10.3945/jn.113.175737",
language = "English (US)",
volume = "143",
journal = "Journal of Nutrition",
issn = "0022-3166",
publisher = "American Society for Nutrition",
number = "9",

}

TY - JOUR

T1 - The future of recommendations on grain foods in dietary guidance

AU - Mobley, Amy R.

AU - Slavin, Joanne L

AU - Hornick, Betsy A.

PY - 2013/9/5

Y1 - 2013/9/5

N2 - Grain foods serve as an important source of energy, essential nutrients, and sometimes fiber. Recognizing that fiber continues to be identified as a nutrient of public health priority, there is an urgent need to address the ongoing fiber intake deficit. The focus in dietary guidance on whole grains as a source of fiber from the grains food group has not improved levels of fiber consumption. Consumer confusion around whole grains and fiber, combined with the wide range of fiber amounts found in whole-grain-labeled products, suggests that the current recommendation to "make half your grains whole"may be oversimplified in its intent to support increased fiber intakes. Nutrition educators and policy makers need to bring the conversation back to balancing all grain food choices, including enriched grains, whole grains, bran-based grain foods, and other grain-based foods with fiber, with greater emphasis on differentiating grain foods by the fiber they deliver. Changes in labeling, policy recommendations, and consumer messages are needed to help make this happen.

AB - Grain foods serve as an important source of energy, essential nutrients, and sometimes fiber. Recognizing that fiber continues to be identified as a nutrient of public health priority, there is an urgent need to address the ongoing fiber intake deficit. The focus in dietary guidance on whole grains as a source of fiber from the grains food group has not improved levels of fiber consumption. Consumer confusion around whole grains and fiber, combined with the wide range of fiber amounts found in whole-grain-labeled products, suggests that the current recommendation to "make half your grains whole"may be oversimplified in its intent to support increased fiber intakes. Nutrition educators and policy makers need to bring the conversation back to balancing all grain food choices, including enriched grains, whole grains, bran-based grain foods, and other grain-based foods with fiber, with greater emphasis on differentiating grain foods by the fiber they deliver. Changes in labeling, policy recommendations, and consumer messages are needed to help make this happen.

UR - http://www.scopus.com/inward/record.url?scp=84883294197&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=84883294197&partnerID=8YFLogxK

U2 - 10.3945/jn.113.175737

DO - 10.3945/jn.113.175737

M3 - Article

C2 - 23864510

AN - SCOPUS:84883294197

VL - 143

JO - Journal of Nutrition

JF - Journal of Nutrition

SN - 0022-3166

IS - 9

ER -