for Nutrition Policy and Promotion recommends that American’s make at least half of the grains they consume, whole grains. USDA Center
Any food made from wheat, rice, oats, cornmeal, barley or another cereal grain is a grain product. Bread, pasta, oatmeal, breakfast cereals, tortillas and grits are examples. Grains are divided into two subgroups, whole grains and refined grains. Whole grains contain the entire grain kernel-the bran, germ and endosperm. Eating grains, especially whole grains, provides health benefits. People who eat whole grains as part of a healthy diet have a reduced risk of some chronic diseases.
Make it a habit to read food labels, but don’t be fooled. Foods labeled with the words “multi-grain,” “stone-ground,” “100% wheat,” “cracked wheat,” “seven-grain,” or “bran” are usually not whole-grain products. A food’s color is not an indication of a whole grain either. Bread can be brown because of molasses or other added ingredients. Look for the word “whole” grain on the label.