title: Optimizing the diet with whole grains.
abstract: Dietary recommendations may be perceived by the general population as causing a shift to less food and perhaps to less aesthetically pleasing foods often resulting in noncompliance. Technology can play a key role in this scenario by creating new formulated foods as well as by utilizing technology to modify whole foods or foods containing whole foods and enhancing both their health benefits and acceptability. At present we have evidence for a positive role in health of nutrients and many nonnutrients in foods, such as whole grains. However, all the linkages between dietary components and disease are not clear. Therefore, it is critical to design not only appealing formulated foods, but to also ensure adequate consumption of whole foods in order to obtain those compounds we know to be linked to good health, as well as those yet-unknown compounds or interactions in food that are also linked to good health. In all cases, the technical and functional properties of food, as well as the nutritional, must be considered in order to optimize acceptability and assist in achieving compliance in meeting dietary recommendations.
authors: Department of Food Science, University of Massachusetts, Amherst 01003.
authors: F M
authors: FM
authors: Clydesdale
mesh_terms: D000368:Aged; D004032:Diet; D004040:Dietary Carbohydrates; D002523:Edible Grain; D005260:Female; D005511:Food Handling; D006293:Health Promotion; D006801:Humans; D008297:Male; D018673:Nutrition Policy; D009747:Nutritional Physiological Phenomena
chemical_list: D004040:Dietary Carbohydrates