1. Jacques, Paul DSc
  2. Hauge, Denise MS
  3. Voth, Katherine RD, LD
  4. Hermann, Mindy MBA, RD
  5. Maschoff, Beth RD
  6. Marquart, Len PhD, RD


How can we translate the 2010 US Dietary Guidelines for Americans recommendations into grain-based foods that are more nutrient-rich, less calorie-dense, and more widely available to consumers? Grain-based foods are highly consumed and have the opportunity to be modified to provide healthier attributes. All segments of the food delivery system, from science (theory) to consumers (practice), need to work together in an integrated and multifaceted process that delivers grain-based foods richer in whole grain and fiber with smaller portion sizes and less solid fat, added sugars, and sodium, while still having a desirable taste profile and being accessible to the end consumer. A gradual shift in the amount of these ingredient/nutrient categories could be achieved by setting incremental goals through collective knowledge, targeted research, policy recommendations, and a supportive regulatory environment. A greater abundance of accessible, healthier foods in targeted food environments, in unison with nutrition education, may be a more realistic approach for helping consumers come closer to meeting dietary guidance.1