December, 2008, "Update", Volume 18, Issue 12

More and more consumers are becoming aware of fiber and whole grains by trying to incorporate them into a healthy diet. Foods and beverages with added wellness benefits continue to influence purchase decisions according to the latest 2008 Food & Health Survey, which was commissioned by the International Food Information Council Foundation.

Despite carb-bashing diets in recent years, awareness of fiber and whole grains has increased significantly in this latest survey. Survey results indicate that Americans specifically seek out “fiber” 52 percent of the time when looking at a nutrition facts label, compared to only 42 percent in 2006. A full 78 percent who stated they were aware of whole grains said they were trying to increase their consumption. These are good numbers indeed!

The Food and Health Survey is the third annual national study which shows how consumers view their own diets, their efforts to improve them, and their understanding of the food components in their diets.

For a complete recap of the survey, please click here.

We have all heard that fiber is important in the diet. But why? Let’s count the ways:

1. Adequate intakes may protect against heart disease. Current research shows that 12-33 grams of dietary fiber a day may lower blood pressure, improve blood cholesterol levels and reduce the inflammation now attributed to cardiovascular disease.
2. Soluble fibers lower ‘bad’ cholesterol in your blood. Soluble fibers absorb water as they pass through the body, which helps pull ‘bad’ LDL cholesterol out of the body.
3. Insoluble fiber promotes laxation of the gastrointestinal tract. Stool weight increases as the intake of these dietary fibers increase. The result is a quicker trip through the body and more regular bowel movements. Whole grain foods such as whole wheat bread or brown rice are good sources of insoluble fiber.
4. Dietary fiber may help control diabetes. Remember, dietary fiber is a carbohydrate the body does not absorb. So a fiber-rich diet results in fewer total carbohydrates converting to high blood sugars. High fiber meals are processed more slowly and result in slower rises of blood sugars after meals, according to the American Dietetic Association.
5. Dietary fiber promotes the health of our gastrointestinal tract. Certain types of fibers in fruit, vegetables and whole grains are fermented in the large colon and may actually help our bodies absorb important minerals such as calcium.
6. Dietary fiber may help keep the pounds off. Our body does not derive any energy, or calories, from fiber. So when we eat high fiber foods, we fill up on “bulk” that makes us feel satisfied but does not turn into love handles. Also, foods high in fiber tend to contain fewer calories.

So how much do we need? About 14 grams of dietary fiber for every 1,000 calories we eat. That means about 25 grams for most women and 38 grams for adult men. Most fruits, vegetables and whole grains contain about 2 – 3 grams of dietary fiber per serving.

SOURCE: Barbara Quinn, RD, and certified diabetes educator, as reported in the Monterey County Herald, Nov. 2008

As our online offerings continue to grow, traffic on wheatfoods.org multiplies beyond our expectations. In October 2008, two separate online offerings were added. The first was the web based extension of the Urban Wheat Field Experience providing visitors with educational materials on all things wheat – videos, images and blog postings. In addition, the World of Pastabilities, unveiled in time for World Pasta Day 2008, provided a true celebration of this nutritious, economical grain-based food.

The expansion of the WFC educational materials on the web has led the way in positioning the Council as the primary organization to which people go in search of wheat and grain information. In our fiscal year, starting July 1, 2008 the average hits per day was 13,159 which means well over 402,000 each month. In October, we saw average daily hits jump to 16,813, a 55% increase in traffic from October of 2007! With this great communications tool literally at our fingertips, we will continue to expand on our website offerings.

Marcia Scheideman
WFC President

The USDA has just announced a MyPyramid specifically for preschool children. Designed for children 2 to 5, it has tips to help this age group eat well, be active and be healthy. Parents are the most important influence on a child’s well-being. This new tool has suggestions for healthy eating habits, picky eaters, physical activity, food safety and sample meals and snacks.

For more information on this latest addition to the MyPyramid, click here.

Winners of the online wheat basket drawing from the Urban Wheat Field promotion are Lora White of Savage, Minnesota and Craig Karge of Wolf Point, Montana. Both baskets are filled with many delicious wheat-based foods including cereal, crackers, pretzels, pancake mix, pasta, muffin mix, cake mix, cookies, croutons, flour and more! Congratulations to both winners!

The holidays are right around the corner. If you are looking for a great stocking stuffer idea, look no further. The Wheat Foods Council’s 35th anniversary commemorative cookbook is the perfect gift for that parent or grandparent in your life. Food for Thought from Parents to Children is an educational cookbook featuring recipes from celebrity Chef Gale Gand and parents across America. And it’s priced right, too. For only $3.50, you can afford to get several to give as gifts, use as stocking stuffers or for your office gift exchange. A portion of the proceeds will benefit Spoons Across America. For information on how to order yours, please visit our web site at www.wheatfoods.org. Ho! Ho! Ho!

The American Cancer Society’s new guidelines help determine appropriate serving sizes. For example:

• Avoid bagels bigger than a hockey puck
• Stick with an iPod Classic-sized portion of meat at lunch or dinner
• A serving of pasta should be no larger than a tennis ball and peanut butter a ping-pong ball

Another reason for childhood obesity. . .

Regularly scheduled recess is only required in 57% of elementary school districts!

SOURCE: Parent magazine, October 2008

We gobble an extra 619 calories per day between Thanksgiving and January 1.

SOURCE: Texas A&M research, as reported in Prevention magazine, December 2008

• December 2-3, 2008 - “WorkingTogether: Delivering Added-Value Grain-based Foods through School Meals,” Minneapolis, MN. Scheideman to attend.
• February 17-18, 2009 - WFC board meeting, Warwick Hotel, Denver, CO - SAVE THE DATE