Whole Grain Cookies?

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Written By Judy Doherty, MPS, PCII

MyPlate advises individuals to consume half of their grain servings each day as whole grains. This equates to about 3 ounces. Food manufacturers have taken note of this and many are reformulating their products and offering new ones as whole grain.A package of one such product caught my eye in the grocery store:?Whole Grain Fig Newtons. They are considered a good source of whole grains because they contain 8 grams of whole grains per serving. To be an excellent source of whole grains a product needs to contain at least 16 grams per serving. Manufacturers have also come out with whole grain Wheat Thins and Whole Grain Triscuits. To make this easy to understand, we created the chart on this page which shows a calorie comparison between these snacking products and whole cooked grains.While it is great that  cookies are made with whole grains, they really shouldn’t count as a whole grain serving because they contain added sugar. They are a better cookie choice for those who can afford to imbibe. These cookies and crackers are clearly not the lowest calorie choices for those trying to lose weight.1 ounce cooked oatmeal                      171 ounce cooked brown rice                  311 ounce cooked barley                          341 ounce cooked whole wheat pasta    351 ounce whole grain bread                   761 ounce whole grain Fig Newtons     1001 ounce whole grain Triscuits            1201 ounce whole grain Wheat Thins     121

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Judy Doherty, MPS, PCII

Judy’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there, she earned her first food service job at 15, was accepted to the world-famous Culinary Institute of America at 18 (where she graduated second in her class), and went on to the Fachschule Richemont in Switzerland, where she focused on pastry arts and baking. After a decade in food service for Hyatt Hotels, Judy launched Food and Health Communications to focus on flavor and health. She graduated with Summa Cum Laude distinction from Johnson and Wales University with a BS in Culinary Arts, holds a master’s degree in Food Business from the Culinary Institute of America, two art certificates from UC Berkeley Extension, and runs a food photography & motion studio where her love is creating fun recipes and content.

Judy received The Culinary Institute of America’s Pro Chef II certification, the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year. Her enthusiasm for eating nutritiously and deliciously leads her to constantly innovate and use the latest nutritional science and Dietary Guidelines to guide her creativity, from putting new twists on fajitas to adapting Italian brownies to include ingredients like toasted nuts and cooked honey. Judy’s publishing company, Food and Health Communications, is dedicated to her vision that everyone can make food that tastes as good as it is for you.

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