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Flash
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English
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Flash
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English
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The Whole Grain Puzzle: Putting the Pieces Together
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Collaboration is critical in terms of impacting public health. This presentation, from Robert Post PhD, Med, MSc, Deputy Director of USDA Center for Nutrition Policy and Promotion and Kathy Wiemer MS, RD, Director, Bell Institute of Health and Nutrition, describes public and private sector efforts to help increase whole grain consumption.
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View Properties
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Audience
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Format
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Health Professionals, Healthcare - Foodservice Professional, K12 - Foodservice Professionals, Supermarket Dietitian, WIC Educators
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Printable Document (PDF)(6 MB)
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English
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2012 Whole Grains Summit Presentations
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The 2012 Summit, "Whole Grains & Health: From Theory to Practice" was an event to convene scientist, business, and health professionals from around the world to examine where we’ve been and where we’re going in whole grains, dietary fiber and functional grain components. This was an effort to bring together the various sectors and disciplines focusing on grain-based foods not only from the science and technology perspective, but also from the business, marketing, and regulatory perspectives.
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Audience
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Format
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Health Professionals, Healthcare - Foodservice Professional, K12 - Foodservice Professionals, Supermarket Dietitian, WIC Educators
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N/A
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English
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Whole Grain and Health: Get the Whole Story
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Whole Grain and Health: Get the Whole Story is an e-learning CE program offering 1 CPEU for registered dietitians (RDs) and dietetic technicians, registered (DTRs).
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Health Professionals, Healthcare - Foodservice Professional, K12 - Foodservice Professionals, Supermarket Dietitian, WIC Educators
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Flash
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English
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Go With the Whole Grain (complete resource)
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The health benefits of a diet rich in whole grain are significant, and whole grain has received greater public emphasis with the current Dietary Guidelines for Americans, which encourages people to build a healthy plate by making nutrient rich choices, including making half their grains whole. Go With the Whole Grain is an educational toolkit that provides practical resources to help you and your clients learn about and choose more whole grain.
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Health Professionals, Patients/Clients
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N/A
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English
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Go With the Whole Grain Leader Guide
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This guide summarizes the current Dietary Guidelines and USDA MyPyramid, providing educational strategies and lesson plans to help you educate your clients in a variety of counseling and education settings.
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Health Professionals
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Printable Document (PDF)(3 MB)
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English
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Go With the Whole Grain for Kids (complete resource)
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The Go with the Whole Grain for Kids program is a non-branded curriculum that features two entertaining Whole Grain Heroes to help students learn about the benefits of whole grain. The fun and engaging curriculum is available in two versions–one for children in grades K-2 and a more in-depth version for children in grades 3-5–to help you meet the learning needs of your students. The curriculum was recently updated with 2010 Dietary Guidelines recommendations as well as info on MyPlate.
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Children, Health Professionals, K12 - Foodservice Professionals, WIC Educators
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Flash
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English
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Audience
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Format
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Health Professionals, Healthcare - Foodservice Professional, K12 - Foodservice Professionals, Patients/Clients, Supermarket Dietitian, WIC Educators
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Flash
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English
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Audience
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Format
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Health Professionals
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Flash
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Audience
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Health Professionals, Healthcare - Foodservice Professional, K12 - Foodservice Professionals, Supermarket Dietitian, WIC Educators
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Flash
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English
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Communicating the Benefits of Whole Grain
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Encouraging clients and patients to choose more whole grain foods can be fostered with positive and compelling messages, such as these. Messages and practical tips to help break down whole grain myths and misinformation are also included.
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View Properties
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Audience
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Health Professionals
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Printable Document (PDF)(212 KB)
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English
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Patients/Clients
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Printable Document (PDF)(4 MB)
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English
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Go With the Whole Grain Slide Program (ppt)
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This consumer education program presents an overview of current Dietary Guidelines and USDA MyPyramid, focusing specifi cally on the whole grain guidelines. High-impact visuals and consumer-friendly concepts help you deliver compelling nutrition education programs about whole grain and the latest nutrition recommendations.
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Audience
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Patients/Clients
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Slides (PowerPoint)(6 MB)
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English
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Go With the Whole Grain Slide Program (pdf)
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This consumer education program presents an overview of current Dietary Guidelines and USDA MyPyramid, focusing specifi cally on the whole grain guidelines. High-impact visuals and consumer-friendly concepts help you deliver compelling nutrition education programs about whole grain and the latest nutrition recommendations.
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View Properties
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Audience
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Format
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Language
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Patients/Clients
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Printable Document (PDF)(2 MB)
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English
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10 Tips to Boost Whole Grain (English)
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Are your clients looking for ways to boost whole grain in their diets? This nutrition education handout provides 10 easy tips to increase whole grain intake and track daily servings of whole grain.
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View Properties
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Audience
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Patients/Clients
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Printable Document (PDF)(401 KB)
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English
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10 Tips to Boost Whole Grain (Spanish)
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Are your clients looking for ways to boost whole grain in their diets? This nutrition education handout provides 10 easy tips to increase whole grain intake and track daily servings of whole grain.
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View Properties
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Audience
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Format
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Patients/Clients
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Printable Document (PDF)(708 KB)
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Spanish
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In Search of a Whole Grain
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This reproducible handout helps explain why whole grain is important to include in a well-balanced diet and provides tips for your clients on how to identify whole grain foods.
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View Properties
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Audience
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Format
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Patients/Clients
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Printable Document (PDF)(1 MB)
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English
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Whole Grain Tally Sheet
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Help your clients track their weekly whole grain intake with this easy tally sheet.
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View Properties
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Audience
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Format
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Patients/Clients
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Flash(1 MB)
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English
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Go With the Whole Grain for Kids Leader Guide
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This guide is intended for educators of students in Kindergarten through 5th grade. It summarizes whole grains and dietary guidance for whole grain intake, including updated information on the 2010 Dietary Guidelines and MyPlate. In addition, the leader guide provides an overview of the Go With the Whole Grain for Kids curriculum, it’s individual components and education strategies to engage students in learning about whole grain
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View Properties
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Audience
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Health Professionals, K12 - Foodservice Professionals
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Printable Document (PDF)(3 MB)
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English
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Go With the Whole Grain for Kids Whiteboard Activity
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This white board activity is an online activity to help students learn about whole grains, the 2010 Dietary Guidelines for Americans message to “make half your grains whole grains”, and the MyPlate icon. In keeping with the Go With the Whole Grain for Kids curriculum, the activity utilizes the Whole Grain Heroes to engage students through a series of fun drag-and-drop quiz questions to test their skills on finding whole grain foods. The activity reinforces the three parts that make up a whole grain—the bran, germ and endosperm—and encourages using information on food packages to help identify whole grain choices.
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View Properties
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Children
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Flash(3 MB)
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English
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Children, Health Professionals, K12 - Foodservice Professionals, WIC Educators
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Printable Document (PDF)
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English
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Children, Health Professionals, K12 - Foodservice Professionals, WIC Educators
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Printable Document (PDF)(388 KB)
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English
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Go With the Whole Grain for Kids: K-2 Slide Program
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This colorful slide program is a great way to introduce the topic of whole grains to your K-2 students. There is a slide program for both younger and older students which can be read by the teacher or leader. In this program, the students will be introduced to Grain Boy and Grain Girl the energetic Whole grain Heroes, who explain what whole grains are, the benefits of eating whole grains, how to identify whole grain foods, and how many servings of whole grains are recommended each day.
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View Properties
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Audience
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Format
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Children, K12 - Foodservice Professionals
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Printable Document (PDF)(3 MB)
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English
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Audience
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Format
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Language
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Children, Health Professionals, K12 - Foodservice Professionals
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Printable Document (PDF)(432 KB)
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English
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Go With The Whole Grain For Kids: Grades 3-5 Slide Program
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This colorful slide program is a great way to introduce the topic of whole grains to your students. There is a slide program for both younger and older students which can be read by the teacher or leader. In this program, the students will be introduced to Grain Boy and Grain Girl the energetic Whole grain Heroes, who explain what whole grains are, the benefits of eating whole grains, how to identify whole grain foods, and how many servings of whole grains are recommended each day.
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View Properties
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Audience
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Format
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Language
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Children, K12 - Foodservice Professionals
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Printable Document (PDF)(3 MB)
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English
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Audience
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Format
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Language
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Children, Health Professionals, K12 - Foodservice Professionals
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Printable Document (PDF)(2 MB)
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English
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Audience
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Format
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Language
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Healthcare - Foodservice Professional, K12 - Foodservice Professionals
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Flash(707 KB)
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English
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Whole Grain Kid Favorites
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It's getting easier to serve whole grain kid favorites at schools. This article offers some easy ideas for adding whole grain to existing kid favorite school menu items.
Source: 2010-11 CN Executive Guide
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View Properties
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K12 - Foodservice Professionals
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Printable Document (PDF)(216 KB)
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English
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WIC Educators
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Printable Document (PDF)(3 MB)
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Bilingual , English, Spanish
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Children
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Printable Document (PDF)(93 KB)
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English
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Language
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Patients/Clients, WIC Educators
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Printable Document (PDF)(1 MB)
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Bilingual , English, Spanish
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Gold Medal Flour Recipe Sheet
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Try these recipes using Gold Medal Whole Wheat Flour for an easy and delicious way to boost the whole grains in your diet!
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View Properties
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Audience
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Format
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Language
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Patients/Clients
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Printable Document (PDF)(273 KB)
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English
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2012 Whole Grains Summit Presentations
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The 2012 Summit, "Whole Grains & Health: From Theory to Practice" was an event to convene scientist, business, and health professionals from around the world to examine where we’ve been and where we’re going in whole grains, dietary fiber and functional grain components. This was an effort to bring together the various sectors and disciplines focusing on grain-based foods not only from the science and technology perspective, but also from the business, marketing, and regulatory perspectives.
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View Properties
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Audience
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Format
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Language
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Health Professionals, Healthcare - Foodservice Professional, K12 - Foodservice Professionals, Supermarket Dietitian, WIC Educators
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N/A
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English
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