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The Importance of Promoting a Whole Grain Foods Message

Julie M. Jones, PhD, Marla Reicks, PhD, RD, Judi Adams, MS, RD, Gary Fulcher, PhD, Glen Weaver, Mitch Kanter, PhD and Len Marquart, PhD

College of St. Catherine (J.M.J.), University of Minnesota, St. Paul
Department of Food Science and Nutrition, University of Minnesota (M.R., G.F.), St. Paul
General Mills Inc., Bell Institute of Health & Nutrition, Minneapolis (L.M.)
Nutraceuticals Business Unit, Cargill Co., Wayzata (M.K.), Minnesota
Wheat Foods Council, Parker, Colorado (J.A.)
ConArga Inc., Omaha, Nebraska (G.W.)



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  		Fig. 1. Whole grain components.

 


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  		Fig. 2. Average antioxidant activity (trolox equivalents) per 100 g.

 


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  		Fig. 3. Whole grain health claim.

 




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