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Get the real deal on your meal
Have you ever stopped at the store to buy some bread and grabbed a loaf of multi-grain as you just read that whole grains are the healthiest choice for your family? Is a multi-grain the same as a whole grain or is it a myth? What really is the truth?
Nutrition information has never been more accessible than right now; millions of Canadians head to the internet when they have questions about nutrition. But not all of the information is credible; myths and misinformation abound. Many myths seem to hang on forever while new ones come and go as food and nutrition trends change. This year’s Nutrition Month® is dedicated to busting common food and nutrition myths. Registered Dietitian’s will reveal the facts and help consumers to get the real deal on their meal!
When it comes to the myth that ‘multi-grain’ is the same as ‘whole grain,’ the truth is that multi-grain isn’t always whole grain. Multi-grain products include different grains, but they may not be whole. You’ll get the greatest health benefits from eating whole grains. To make sure a food is made with whole grains, look on the food label’s ingredient list for the words, ‘whole grain’ in front of each grain name. If whole grains are the main ingredients in a food, they should appear first in the ingredient list. For more information on choosing whole grains visit: http://www.hc-sc.gc.ca/fn-an/nutrition/whole-grain-entiers-eng.php
To get the real deal on your meal:
Visit www.dietitians.ca for the truth on a different myth each day of the month throughout March!
Seek out accurate nutrition information from registered dietitians. You can reach a registered dietitian by calling HealthLink BC at 811 or by email at www.healthlinkbc.ca/dietitian.
This Nutrition Month enjoy whole grain quinoa at your next family meal!
Whole Grain Quinoa PIlaf
1 tbsp + 1 tsp olive oil 20 mL
1 onion chopped 1
1 cup quinoa 250 mL
1 tsp tumeric 5 mL
½ tsp curry powder 2 mL
½ tsp allspice 2 mL
2 cups lower sodium vegetable or chicken stock 500 mL
In a medium pot heat the olive oil. Add the onion and saute for one minute.
Rinse the quinoa (pronounced ‘keen-wah’ – pictured above) in a tight-meshed strainer.
Add the quinoa to the onion. Add the turmeric, curry powder, allspice and vegetable stock.
Bring to a boil. Cover with a tight fitting lid. Reduce heat to simmer and cook for 20 minutes. Serves eight.
ECD article by registered dietitian Cindy Bossio, a member of the Cranbrook Early Childhood Development Committee
