ill

Information and guidelines are presented for the preparation of nutritionally-rich whole grains in entrees and side dishes. Whole grains often are milled and processed, and, when made into cereals, they also can be rolled, flaked, shredded, puffed, sugared, colored, and flavored. Grain products may be enriched (to replace nutrients lost in milling); hence, plain grain (e.g., wheat germ) contains more nutrients than its plain milled (i.e. flour). While a direct relationship between increased grain consumption and a healthier body is unclear, US Dietary Guidelines advocate the consumption of more complex carbohydrate foods such as whole-grain breads and

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