Whole Grain Cookies?

MyPlate advises individuals to consume half of their grain servings each day as whole grains. This equates to about 3 ounces. Food manufacturers have taken note of this and many are reformulating their products and offering new ones as whole grain.A package of one such product caught my eye in the grocery store:?Whole Grain Fig Newtons. They are considered a good source of whole grains because they contain 8 grams of whole grains per serving. To be an excellent source of whole grains a product needs to contain at least 16 grams per serving. Manufacturers have also come out with whole grain Wheat Thins and Whole Grain Triscuits. To make this easy to understand, we created the chart on this page which shows a calorie comparison between these snacking products and whole cooked grains.While it is great that  cookies are made with whole grains, they really shouldn’t count as a whole grain serving because they contain added sugar. They are a better cookie choice for those who can afford to imbibe. These cookies and crackers are clearly not the lowest calorie choices for those trying to lose weight.1 ounce cooked oatmeal                      171 ounce cooked brown rice                  311 ounce cooked barley                          341 ounce cooked whole wheat pasta    351 ounce whole grain bread                   761 ounce whole grain Fig Newtons     1001 ounce whole grain Triscuits            1201 ounce whole grain Wheat Thins     121

Judy Doherty, MPS, PCII

Judy Doherty, MPS, PCII discovered her love of cooking at her grandmother's side, stirring raisin oatmeal on a Saturday morning. By 15 she had her first food service job. At 18 she was accepted to the Culinary Institute of America, where she graduated second in her class, then went on to the Fachschule Richemont in Switzerland to study pastry arts and baking. A decade with Hyatt Hotels followed before she founded Food and Health Communications with a single conviction: food that is good for you should taste extraordinary.

Judy holds a Master of Professional Studies in Food Business from the Culinary Institute of America, a Bachelor of Science in Culinary Arts from Johnson and Wales University (Summa Cum Laude), two art certificates from UC Berkeley Extension, and the CIA's Pro Chef II certification. She has earned the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year award.

Today she develops every recipe on this site, shoots and styles food through her food photography and motion studio, and publishes nutrition education materials for dietitians, schools, extension offices, and health professionals through nutritioneducationstore.com. She uses the latest nutritional science and Dietary Guidelines to drive her creativity — whether that means a new twist on fajitas or Italian brownies made with toasted nuts and cooked honey. Her mission has never changed: help everyone make food that tastes as good as it is for them.

https://nutritioneducationstore.com
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