Results

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  Meeting grain requirements for your daily diet

  Published on May 22, 2018
  Get creative with your daily diet and find new, fun recipes to meet nutritional daily values.

• Diversify your grains

  Published on September 27, 2012
  Americans might fare better nutritionally with more variety in our whole grain consumption when considering that 55 to 60 percent of our total energy intake daily should come from carbohydrates.

• Gluten free whole grains

  Published on March 1, 2013
  Including whole grains in your daily diet is important and there are whole grains available without gluten for those with sensitivity or disease.

• Child and Adult Food Care Program no longer allows grain-based desserts

  Published on June 15, 2017
  CACFP meal patterns have been revised by the USDA and will go into effect on October 1, 2017. One significant change is the elimination of grain-based desserts from reimbursable foods.

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  Tips for storing whole grains

  Published on August 18, 2015
  Keep these nutritious grains fresh by storing them properly.

• Whole grains for breakfast

  Published on March 2, 2012
  Oatmeal can be the perfect breakfast on chilly winter mornings. So can amaranth, farro, quinoa, millet, barley and wheat berries.

• Healthy holiday baking: Part 3, healthy cookies and cakes and pie crust flours

  Published on December 15, 2015
  Baking season is upon us. Fresh baked breads, muffins, quick breads, cookies, cakes, and pies can be a highlight of holiday gatherings. This three part series of articles that will assist in making your holiday baking easier and healthier!

• Saving money on grains and dairy

  Published on July 30, 2013
  Whole grains and dairy – Healthy and cost less

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  Whole grain goodness

  Published on December 1, 2014
  The importance of eating whole grains for overall health and recommended daily servings.

• Facts on whole grains and gluten

  Published on September 11, 2013
  Whole grains are essential to a well-rounded diet, and gluten provides essential vitamins and minerals to the body.

• Child and Adult Care Food Program cereal reimbursement revisions

  Published on July 10, 2017
  CACFP meal patterns have been revised by the USDA and will go into effect on October 1, 2017. There have been substantial changes to the breakfast cereals that are reimbursable.

• Making half your grains whole is healthy and delicious

  Published on February 16, 2012
  The USDA recommends that half of the grains we eat be whole. Here are some tips to achieve this.

• Healthy holiday baking: Part 2, healthy muffins and quick bread flours

  Published on December 15, 2015
  Baking season is upon us. Fresh baked breads, muffins, quick breads, cookies, cakes, and pies can be a highlight of holiday gatherings. This three part series of articles that will assist in making your holiday baking easier and healthier!

• Oatmeal: more than just a breakfast favorite

  Published on December 22, 2015
  Heart healthy oats can be used in a whole variety of meals and dishes.

• Choose healthy grains for a healthy breakfast

  Published on April 16, 2012
  These healthy choices include everything from cereal to muffins to pancakes. With so much variety, there's no excuse for kids and adults NOT to include healthy grains at breakfast.

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  Summer farmers markets

  Published on July 14, 2015
  Benefits to shopping at your local farmers market.

• Why is it important to eat whole grains?

  Published on December 12, 2012
  Do we really need whole grains?

• What’s the fuss about whole grains?

  Published on October 9, 2012
  Whole grains are an important part of a balance diet. So, what is the difference between a whole grain and a refined grain? What are some examples of whole grains?

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  Food mysteries – Part 1: Exploring grains

  Published on January 12, 2016
  Wheat, corn, rice, oats, rye and barley are some of the common grains people eat. Let’s explore the science and mysteries of grains.

• Eat healthy with whole grains

  Published on March 22, 2012
  Whole grains are an important part of your diet. Learn how to make half of your grains whole.