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. A gradual 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
Whole-grain experts translate the 2010 US Dietary Guidelines for Americans recommendations into grain-based foods.
Paul Jacques, DSc, is a senior scientist and director of the Nutritional Epidemiology Program, Jean Mayer USDA Human Nutrition Research Center at Tufts University, Boston, Massachusetts. His research focus includes flavonoids, B vitamins, whole grains, diet patterns, and diet quality and their relation to inflammation, insulin resistance, diabetes, cardiovascular disease, and cognitive impairment. He is also a professor at Tufts University’s Friedman School of Nutrition Science and Policy.
Denise Hauge, MS, is an independent consultant and former director of the Grains for Health Foundation.
Katherine Voth, RD, LD, is the interim director of the Grains for Health Foundation and former intern of the Grains for Health Foundation, St Louis Park, Minnesota.
Mindy Hermann, MBA, RD, is a nutrition communications specialist.
Beth Maschoff, RD, is the Food Systems Strategist at the Grains for Health Foundation and former intern of the Grains for Health Foundation, St Louis Park, Minnesota.
Len Marquart, PhD, RD, is associate professor in the Department of Food Science and Nutrition at the University of Minnesota whose research focuses on consumer understanding and factors that influence whole-grain consumption throughout the supply chain. He also serves as president of the Grains for Health Foundation.
This publication was funded by the Grains for Health Foundation, St Louis Park,Minnesota.
D.H. was a former paid employee of the Grains for Health Foundation. K.V. and B.M. currently are paid employees of the Grains for Health Foundation. The other authors have no conflicts of interest to disclose.
Correspondence: Len Marquart, PhD, RD, Grains for Health Foundation, 6311 Wayzata Blvd, Suite 240, St Louis Park, MN 55416 (email@example.com).