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The Agricultural Act of 2014 protects vital nutrition assistance programs. Learn more about the piece of legislation in this infographic.

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Celiac Disease Nutrition Guide, 3rd Edition (Single Copy)

Celiac Disease Nutrition Guide, 3rd Edition (Single Copy)

This easy to read “survival guide” outlines essential information for people diagnosed with Celiac disease.

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Know Your Grains

Know Your GrainsWhole grains are a great source of fiber and they deliver many more nutrient and phytonutrient benefits. We all should have a goal to make at least half of the grains we eat whole grains, and lucky for us, grocery store shelves are stocked with a variety of them. Besides being an excellent side dish on their own, some of these grains can be enjoyed in additional ways:

  • Amaranth is commonly used as a cereal.
  • Bulgur is commonly used in stews and salads like tabbouleh.
  • Hominy is commonly used in stews, soups and cereals.
  • Millet is commonly used in breads.
  • Quinoa is commonly used in stuffing, soups, salads and stews.
  • Pearl barley is commonly used in cereal and soups.

For more information on making at least half of your grains whole, consult a registered dietitian nutritionist in your area, visit our Choose Whole Grains page and get cooking with grains by trying our Salpicon-Style Quinoa Recipe.

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Reviewed July 2013