000			01813 a2200301 4500
008			051207s xx 000 0 eng
022			_a1522-323X;
050			_aAC1.S5
082			_a050
100			_aMiltner, Karen,
245		0	_aWhole-Grain Products Contain Kernel of Nutritional Truth. _cKaren Miltner.
260			_bCourier-Journal, _c2005.
440			_aSIRS Enduring Issues 2006. _nArticle 49, _pHealth, _x1522-323X;
500			_aArticles Contained in SIRS Enduring Issues 2006.
500			_aOriginally Published: Whole-Grain Products Contain Kernel of Nutritional Truth, March 9, 2005; pp. n.p..
520			_a"What makes a whole grain healthier than its refined counterpart is the inclusion of the entire grain seed or kernel: the bran, germ and endosperm. According to the Whole Grains Council, about 10 percent of all grain products on supermarket shelves contain whole grains. But that proportion is quickly changing, as local and national food manufacturers increase the whole-grain quotient of their products." (COURIER JOURNAL) The article discusses the importance of whole-grain products and reports on the 2005 guidelines released by the Department of Health and Human Services and the U.S. Department of Agriculture that recommend that Americans "consume 3 or more servings of whole-grain products per day."
599			_aRecords created from non-MARC resource.
650			_aBread
650			_aFlour
650			_aFood _xFiber content
650			_aNatural foods
650			_aNutrition _xRequirements
610			_aUnited States _bDept. of Agriculture
610			_aUnited States _bDept. of Health and Human Services
650			_aWhole-grain foods
710			_aProQuest Information and Learning Company _tSIRS Enduring Issues 2006, _pHealth. _x1522-323X;
942			_c UKN
999			_c37437 _d37437