USDA.gov
FSNC Masthead
 HomeAbout SNAPSNAP-Ed TalkDatabasesHelpContact Us
 Search FSNC
   
Search all USDA
advanced search
search tips
browse by subject
recipes
National SNAP-Ed
resource library
state gates
photo gallery
professional developement
 
You are here: Home / Resource Library / Resource Finder / Resource Details
About the Food and Nutrition Information Center
 

Back to Search Results | New Search | Bookmark and Share
Title:Grains are for Brains
Pub. date: 2004, updated 2007
Includes: PowerPoint presentation, PDF handouts and two posters
Audience: Multiple Audiences, adult
Language: English
Description:Designed to encourage consumption of more whole grains, this lesson kit includes 2 posters, 20 pages of handouts, and a 51 slide PowerPoint show on CD. Targeted to a general audience, the objectives include learning the difference between whole and refined grains, learning how to prepare whole grain foods and incorporating more in the diet, and learning how to shop for whole grains.

A leader and activity guide, and a final quiz are also provided. Handout topics include "Whole Grain FAQ", "Grains for Brains" which discuses benefits of whole grains to healthy, and "Cook’s Notes for Whole Grains" which provides information on barley, brown rice, bulgur, buckwheat, corn, couscous, millet, oats, quinoa, teff, and whole wheat products. The 18 recipes include Apple Teff Muffins, Bulgur Tabouli, Oatmeal Pancakes, and Whole Wheat Brownies.

Details
Developer: Food and Health Communications, Inc.
Phone: 800-462-2532
Mail: judydoherty@foodandhealth.com
Use Restrictions: May not copy.
Reviewers Comments: This lesson kit emphasizes the nutritional advantages of eating more grains, especially whole grains. It fits well with the 2005 Dietary Guidelines for Americans call for most individuals to eat at least 3 whole grain foods each day. The lesson is not specifically targeted to low-income audience but can be adapted by the facilitator. Identifying, shopping for, and preparing whole grains are explained in simple, easy to understand language.

The comprehensive PowerPoint slide show, with colorful images and sometimes wordy text, is organized in a logical manner, is clear and easy to read. The discussion of health benefits of whole grains is simple, sometimes overly generalized, with limited references. Facilitators may need to provide more explanation for slide statements such as “low-carb diets = hazardous to your health.” Specific grains highlighted include barley, brown rice, bulgur, buckwheat, corn, couscous, millet, oats, quinoa, teff, and whole wheat products, and the 18 recipes provide a good variety of dishes using these grains. The recipe ingredients are generally economical and readily available, however a larger supermarket or specialty-foods market, might be necessary to find some of the exotic whole grains such as teff, bulgur, and quinoa.

Recipes and handouts are generally consistent in format, but some changes in style and font occur. Nutrient analysis is provided as is serving size/yield. Cereal brands are included without trademark indication. Some grammatical errors and typos are noted. Twenty pages of copy-ready handouts, with black and white images, are useful to reinforce the health benefits of whole grains, define refined and whole grains, discuss low-carb fad diets, and provide examples of whole grains that are easy to prepare. Materials use the term “calories density” rather than the usual “caloric density” and facilitator may also choose to remove the suggestion of “making and taking one’s own popcorn to the theater” as many movie theaters do not permit food from outside sources brought in.

The leader-activity guide provides limited examples and activity ideas submitted from other educators and a short introductory organizational suggestions section. The colorful “Delicious Ways to Enjoy Whole Grains Poster” shows 15 photographs of whole-grain dishes from the recipes included in the kit, including Barley Soup and Whole Wheat Pizza. The posters would be good for use on bulletin boards, for health fair displays, and in classrooms and offices.

Availability
Borrow it from the National Agricultural Library (NAL)
SNAP staff/SNAP-Ed providers can borrow materials from NAL through interlibrary loan.
    NAL Call No.: QP144.G73 G73 2005
    Go to Request Library Materials
 
Contact the Distributor:
    Distributor: Food and Health Communications, Inc.
    Contact: Judy Doherty
    Mail: PO Box 2664090
Weston, FL 33326
    Phone: (800) 462-2352
    Fax: (800) 433-7435
    E-mail: judydoherty@foodandhealth.com
    Ordering: http://foodandhealth.com/shop/
    Order URL:http://www.foodandhealth.com/products.php?pid=99
    Cost: 45.00 per Total Package
    Avail. in Qty: No
    Bulkrate:Items also available a la carte, see web site or call for more info.
User FeedbackDate
2012-07-03

Share your comments:
Comments on this resource are encouraged within the bounds of respectful civil discourse. Questionable language, personal attacks, off-topic comments, and gratuitous links will either be edited or deleted. Comments are moderated and will not appear on the Resource Finder Database until they have been approved.

Name: (Optional)

Comments:

May we use your comments on our website?:
     Yes: No:

In order to help us reduce spam, please type the two words you see below into the box and then click on the Submit Comments button. If you need help, click on the question mark button below.

             

Back to Search Results | New Search

Last Modified:   
SNAP-EdC Home | NAL Home | USDA | Food and Nutrition Service | SNAP Home | Web Policies and Links | Site Map
FOIA | Accessibility Statement | Privacy Policy | Non-Discrimination Statement | Information Quality | USA.gov | White House