Principle 12: Make Whole, Intact Grains the New Norm

Menus should offer and highlight slow-metabolizing, whole, and intact grains, such as 100 percent whole- grain bread, brown rice, and whole-grain/higher protein pasta. Use white flour and other refined carbohydrates sparingly, as their impacts on health are similar to those of sugar and saturated fats.

Ideally, new menu items should emphasize whole, intact, or cut—not milled—cooked grains, from wheat berries and oats to quinoa, which can be used creatively in salads, soups, side dishes, breakfast dishes, and more. In baking, blend milled whole grains with intact or cut whole grains to achieve good results. For sandwich menus, equally appealing whole-grain bread options should always be available, and, if possible, served as the default option.