Nitty Gritty on Grains & Legumes: A Worksite Nutrition Promotion & Cooking Demonstration

Abstract

Recent media reports have emphasized the health benefits of whole grains and legumes. Fiber and other substances such as antioxidants, lignans, phenolic acids, phytoestrogens and other phytochemicals may help reduce the risk of heart disease, cancer and other chronic diseases. On average, Americans eat less than one serving of whole grains each day. Worksite cafeteria customers may be familiar with basics like oats, corn and kidney beans, but few have seen amaranth, millet, quinoa or rattlesnake beans. Many customers are reluctant to try these more healthful grains because they do not know what they are, how to prepare them or what they taste like. This promotion featured four components: a visual display of unusual grains and legumes, a cooking demonstration using three grain and legume based recipes, samples of the dishes prepared and nutrition education information on grains and legumes, cooking directions, recipes and a registered dietitian available to answer questions. There were four observable benefits to using this format for a nutrition education promotion:■ Customers increased their purchases of grain and legume based dishes in all units running this promotion.■ Chefs learned how to use unfamiliar grains and legumes and where to purchase them.■ Food cost dropped on days that grain and/ or legume based entrees were sold.■ The excitement generated in the worksite cafe translated to increased sales for several weeks following the event.