Milling & Baking News - June 14, 2011 - (Page 10)

Nutrition and Health  G.F.F.: One-ounce servings key to balanced meals WASHINGTON — Following the release of the new MyPlate food icon, the Grain Foods Foundation commended the U.S. Department of Agriculture for its work in developing it. The group also took the opportunity to remind consumers what constitutes a one-ounce serving. “The latest edition of the Dietary Guidelines for Americans placed a real emphasis on the importance of calorie balance and the new icon is meant to support this by helping Americans make better food choices,” the G.F.F. said. “In light of the visual nature of the icon and the Dietary Guidelines’ focus on weight and portion control, we’d like to remind everyone of what a one-ounce serving of grains looks like for building balanced, calorie-appropriate meals.” A one-ounce serving of grains is defined as: •1 slice bread •½ cup cooked oatmeal •½ 8” tortilla •½ cup cooked brown or white rice •1 cup ready-to-eat cereal •½ cup cooked pasta. MBN is always to use one that is more of a salad size plate, which is what I use personally every single day.” Dr. Jones said the menus suggested are 2,000-calorie menus, so that would probably be an 8-inch plate, but for teenage boys the plate may be larger. “Calories do count, and we need to keep track of what those are so that we adjust the plate size to the eater and the eater’s needs,” she said. Asked whether the image would be more useful with pictures on the plate, Dr. Jones said for some people it may be, but what makes MyPlate helpful “is if people are motivated enough to go to the web site, where they actually talk about how to make half your grains whole, and what foods constitute grain servings that you would like to put on the plate.” Dr. Ayoob added, “Once you start putting an example food, people don’t think about anything else, and the emphasis really needs to be on variety — a variety of grains, a variety of protein foods and a variety of fruits and vegetables. We really need to encourage people to eat as wide a variety as possible in each category.” Ms. Melendez-Klinger said she likes the fact you can click on MyPlate and go to each category and find examples that fit into each food group. “The best advice is to get on-line and follow the links,” Dr. Ayoob said. MBN plate image narrows the larger, totaldiet picture down to the meal level,” Ms. Harriman said, adding that both the pyramid and plate are important and complement each other in helping people understand what makes up a healthy diet. “Oldways pyramids depict real foods,” Ms. Harriman said. “If you look at the Oldways Mediterranean Pyramid, for example, you think, ‘All those foods look pretty delicious. I could eat like that!’ When you look at the U.S.D.A.’s 2005 pyramid, you’re more likely to think, ‘I have no idea what those stripes mean.’ “MyPyramid simply got too symbolic, too abstract. Real people eat real foods, so any graphic designed to inspire people to eat better needs to show real foods.” Ms. Harriman said the next step will be to create a “plate library” that showcases different plates with real food. Oldways plans to be at the forefront in contributing to this effort. “We’ve already created our first two plates, to inspire healthy Mediterraneanstyle eating, and we contributed them to the C.N.P.P.,” she said. “We’ll be following up soon with plates representing other cultures, to tie in with our work with different traditional diets around the world. We’ll also be creating plates to pair with our new African Heritage Pyramid, which we’re introducing late this fall. And whole grains — the new norm — will be featured prominently in most of our plates, to support the work of Oldways’ Whole Grains Council.” MBN / Oldways director offers mixed review of MyPlate BOSTON — While MyPlate is “an important step forward,” the round circle with four words “doesn’t tell the whole story,” said Cynthia Harriman, director of food and nutrition strategies at Oldways, the parent organization for The Whole Grains Council and The Mediterranean Foods Alliance. “Overall, MyPlate is an important step forward because it helps people focus on what they are actually putting on their plate,” Ms. Harriman said. “Anyone looking at the new food plate will recognize that a steakhouse meal with a 16-oz T-bone, a little white rice and a half-dozen green beans does not match the recommendations of the Dietary Guidelines. “But a round circle with four words doesn’t tell the whole story. We applaud (the Center for Nutrition Policy and Promotion) plan to develop a ‘plate library’ that goes beyond words. We’d also recommend adding just a few more words to the basic plate to help convey the key ideas of the 2010 Dietary Guidelines.” To that end, Ms. Harriman proposed a similar looking plate to MyPlate, but with the words “mostly whole” underneath fruits and grains, “all colors” underneath vegetables, and “plant-based too” underneath protein. “If the words-only MyPlate will appear 10 / June 14, 2011 Milling & Baking News on classroom walls, packaging, web sites, etc., it will be useful with just a few more words — an easy next step,” she said. Oldways, which developed the first Mediterranean Diet Pyramid in 1993 and subsequently introduced Latino, Asian and Vegetarian pyramids, will continue Oldways, the parent organization for The Whole Grains Council and The Mediterranean Foods Alliance, has proposed a similar looking plate to MyPlate because the current version “doesn’t tell the whole story.” to use pyramids to inspire healthy eating, but also will create plates, Ms. Harriman said. “Pyramids are still the best way to depict a healthy total diet, while the

Table of Contents for the Digital Edition of Milling & Baking News - June 14, 2011

‘Grain chain’ gives unanimous support for MyPlate
Canadian government targets C.W.B. monopoly on wheat marketing
MacLennan named president of Cargill
Celebrations may be premature for bakery fl our buyers
Editorial - Last hope for Doha Round not becoming non-Round
Wayne Turnbull reopens New Orleans bakery
General Mills adds Fiber One 90-Calorie Brownies
Packaged snacks sales reach $64 billion
Nestle joins project of food, genes
G.F.F.: One-ounce servings key to balanced meals
Oldways director offers mixed review of MyPlate
Stimulus boost for SNAP helps avert diminished food security
Smucker full-year profi t falls 3% on restructuring, acquisition costs
Debate likely to rage on, but HFCS demand seen stabilizing in U.S.
Kellogg sets 2010 to the side, looks forward to better 2011
Analyst: Nestle ‘unlikely’ to acquire General Mills
Grain Processing investing $100 million in emission reduction projects
Winter wheat crop forecast for 2011 up 2% from May
Wheat carryover forecast for 2012 lowered to 687 million bus
High fuel prices push shipping costs up; weather slows Upper Midwest rail traffi c
Canadian government targets C.W.B. monopoly on wheat marketing
Irish Pride launches bread with omega-3 fatty acids
Acquisitions help drive revenue gains at Aryzta in quarter
F.A.O. sees no respite from grain price strength and volatility
Gonnella offering scholarship to attend AIB
Paul Ridder named president of Tasty; Charles Pizzi to remain as adviser to Flowers
Chris Delaney named c.e.o. of Goodman Fielder
Bob Klima joins Caravan as business development manager
Fruit powder provides vitamins, fiber
Non-dairy ingredient achieves pareve certification
Products focus on noodle production
Trademark signifi es sustainable palm oil
Enzyme concentrate enhances baking properties of flour
U.S.D.A. raises forecast for 2011-12 world wheat ending stocks
Ingredient Market Trends
Ingredient Week
Marketplace Business Network
Ad Index

Milling & Baking News - June 14, 2011