Meet the Grain Group
Tips for Using MyPyramid
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Updated slightly 4/07
Alice Henneman, MS, RD
University of Nebraska–Lincoln Extension
http://lancaster.unl.edu/food
Bev Benes, PhD, RD
Nebraska Department of Education
http://www.nde.state.ne.us/NS
Download PowerPoint at
http://lancaster.unl.edu/food/grains.shtml
Extension is a division of the Institute of Agriculture and Natural
Resources at the University of Nebraska-Lincoln cooperating
with the counties and the U.S. Department of Agriculture.2
Grains are good for you!
Eating foods rich in fiber, such as whole
grains, provides several health benefits:
► Reduces the risk
of heart disease
► Decreases the
incidence of
constipation
► Helps with weight
management
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MyPyramid Recommendations: Grains
Eat six “1 ounce-equivalents” of grain
products daily (for a 2,000 calorie diet):
Make at least
half of grains
whole grain
The rest of your
grains should
come from
enriched or whole
grain products. 4
Definition: 1 ounce equivalent
In the grains food group, a “1 ounce-equivalent”
is the amount of a food counted as equal to a
1 ounce slice of bread. Equivalents include:
• 1 slice bread
• ½ cup cooked pasta,
rice or cereal
• 1 cup ready-to-eat cereal
• 1 “mini” bagel
• ½ English muffin
• 1 small (2-½” diameter) muffin
• 3 cups popcorn
• 1 small (6”) flour or
corn tortilla
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Definition: Whole grains
Whole grain foods are
made from the entire
grain seed (usually
called the kernel)
which consists of:
• Bran
• Germ
• Endosperm
If the kernel has been cracked, crushed,
or flaked, it must retain nearly the same
relative proportions of bran, germ, and
endosperm as the original grain to be
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called whole grain.
Gains with whole grains
Refined grains have been
milled — the bran and germ are
removed. This process also
removes much of the B
vitamins, iron, and dietary fiber.
Most refined grains are enriched.
This means certain B vitamins
(thiamin, riboflavin, niacin, folic
acid) and iron are added back after
processing. Fiber isn’t added back
to most enriched grains.
Graphic from http://www.pueblo.gsa.gov/cic_text/food/grain/train.pdf
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Examples of whole grains
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Whole wheat
Whole oats/oatmeal
Whole grain corn
Popcorn
Brown & wild rice
Whole rye
Whole grain barley
Buckwheat
Tritacale
Bulgur
Millet
Quinoa
Sorghum
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Label reading and whole grains
Choose foods with a
whole grain ingredient
listed first on the
label’s ingredient list.
Ingredients are listed
in descending order
of weight (from most
to least).
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Which is the whole grain bread?
Wheat flour, water,
high fructose corn
syrup, molasses,
wheat bran …
Whole wheat flour,
water, brown sugar …
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Answer:
has WHOLE wheat as
the first ingredient!
Wheat flour, water,
high fructose corn
syrup, molasses,
wheat bran …
Whole wheat flour,
water, brown sugar …
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Color and whole grains
• Color is not an
indication of a whole
grain.
• Bread can be brown
because of molasses
or other added
ingredients.
Wheat flour, water,
high fructose corn
syrup, molasses,
wheat bran …
Read the
ingredient list to
see if grain is a
WHOLE grain.
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“Nutrition Facts” label and grains
• Use “Nutrition Facts”
label to help choose
whole grain products
with a higher % Daily
Value (%DV) for fiber.
• The %DV for fiber is a
good clue to the
amount of whole grain
in the product.
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Which grain food is higher in fiber?
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Answer:
with 3 grams of fiber!
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Watch wording on grains!
Foods are usually not
whole grain products if
labeled with these words:
• Multi-grain
• Stone-ground
• 100% wheat
• Cracked wheat
• Seven-grain
• Bran
While bran provides fiber which is important for
health, products with added bran or bran alone are
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not necessarily whole grain products.
Calculate recommended amounts of foods
for a personalized MyPyramid Plan for
YOUR calorie level at MyPyramid.gov
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THE
END
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