According to research from a variety of reputable medical sources, a diet rich in whole grains has been shown to reduce the risk of heart disease, type 2 diabetes, obesity, and some forms of cancer.  The average American, however, eats less than one serving per day and over 40% never eat whole grains at all.  The reasons for this are many, according to WebMD, including confusion on what is actually a “whole grain”, as well as the perception that whole grains “just don’t taste good.”

            In an effort to reduce some of these misconceptions, the Kenton County Family and Consumer Sciences Extension Agent developed and taught a class on “Baking with Whole Grains”.  This program was taught at the Kenton County office, as well as the Kenton County Library, with 28 adults attending. The program included a power point discussion, which covered information about defining a whole grain and how its qualities differ in the preparation of baked products, plus a tasting of several whole grain samples.

            Post Class evaluation yielded the following results:

            92% now understand amount of fiber needed daily and how one might consume amounts needed
           92% learned considerations to make when baking with whole grains
           85% learned how to adapt family favorite baking recipes to include more whole grains
           77% learned, and now understand what a whole grain actually is, and the difference between whole grains and dietary fiber.

            In addition, 100% stated that after tasting the samples, they learned how to add more whole grains to their diet, and that they would try to do this at home.  One week after the program, the FCS agent was met with a loaf of whole wheat bread on her desk, made by one of the participants.  That was a very tasty result!