TITLE

Getting to Know Grains

PUB. DATE
September 2011
SOURCE
FoodService Director;9/15/2011, Vol. 24 Issue 9, p48
SOURCE TYPE
Trade Publication
DOC. TYPE
Article
ABSTRACT
The article features exotic grains as they become familiar ingredients in non-commercial operations in the U.S. foodservice category. Also called heirlooms with their healthy qualities and versatility, exotic grains such as teff, quinoa and spelt are being repurposed on dining menus. Jacqueline Sikoski of Bozeman Deaconess Hospital's Nutrition Services and Diabetes Center cites the benefits of quinoa in the diet as the hospital sees to it that a whole-grain alternative is available.
ACCESSION #
65534134

 

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