Enhancing Students’ Understanding of Whole Cereal Grains in a University Experimental Foods Course

Abstract

Increasingly, unrefined cereal grains are being appreciated for the host of benefits they provide, including lowered risks of type 2 diabetes and cardiovascular disease. On average, Americans consume less than one serving of whole grains per day, yet health benefits are seen with 2 to 3 servings per day. The 2005 Dietary Guidelines for Americans recommends at least half of daily grain intake to be whole grain; dietitians have a primary role in educating the public about the importance and use of these grains. Undergraduate dietetics courses can provide opportunities for students to enhance their understanding of the variety, availability, cooking methods, and taste of whole cereal grains. Until recently, many grains (such as teff and amaranth) were unknown to Americans, and some were unavailable in the United States. After reading a fascinating newspaper article on the long history, wide variety, and superb nutritional qualities of whole grains, the instructor presented a question to the class: “How many whole grains can you name?” The results of this challenge (ie, that most students were aware of very few) led to a celebratory lab event called The Whole Grain Party.