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 May 2013 | KelloggsNutrition.com Kellogg’s Nutrition Know Newsletter for Healthcare Professionals

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Each month, we award a special prize to one randomly drawn Know Network™ member. All members are automatically entered!5

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Spring Snack Recipes from snackpicks®.com

Are your clients falling short on veggies? Share these tasty snack recipes featuring spring veggies. They're a snap to make, too, thanks to canned beets and frozen peas.

Browse all snackpicks.com® recipes.

More Resources

Continuing Education Center

Commission on Dietetic Registration

Fiber Publications and References

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Dear _FNAMECONTENT__,

Welcome to the May issue of the Know Network™ newsletter. We bring you research updates, spring recipes, and more.

And if you need continuing education to complete your Professional Development Portfolio by the May 31 deadline, visit our Continuing Education Center to earn FREE hours now! Send to a colleague

New Research

Fiber in Whole-Grain Cereals - Time to Change Your Recommendations?

Despite fiber's health benefits, most Americans don't meet daily fiber intake recommendations.1 In the quest to close this fiber gap, many health professionals recommend choosing whole-grain cereals.

But surprisingly, many whole-grain products don't provide the fiber you might expect, suggesting that the best advice is to choose whole-grain cereals that are also a good source of fiber (at least 3 grams per serving).

According to a new study that analyzed adults' fiber intake for two weeks:2


  • In a typical day, most Americans get fiber from more than 25 different foods, with vegetables, fruits, and ready-to-eat (RTE) cereals among the top sources. However, each category supplies only about 1 gram of fiber per day, on average.
  • Adults eating whole-grain RTE cereals with at least a good source of fiber consumed 42% more fiber at breakfast and 14% more daily fiber than typical adults.
  • Choosing a RTE whole-grain cereal with at least a good source of fiber doubles fiber intake to 2.37 grams, compared to the average fiber intake of 1.01 grams from RTE cereal.

The bottom line: Advising consumers to choose whole-grain foods with at least a good source of fiber may help them meet two recommendations from the Dietary Guidelines: “Consume at least half of all grains as whole grains and choose foods that provide more fiber.”3

Read the abstract: Analysis of Average Daily Fiber Intake Among Ready-to-Eat Cereal Consumers: Role of Whole-Grain Cereals in Closing the Fiber Gap.

Cereal for Breakfast - A Key to Healthy Aging?

Your younger clients who want to stay healthy may want to break out the cereal bowl.

Eating breakfast - and ready-to-eat (RTE) cereal in particular - may contribute to healthy aging through reduced risk of chronic disease, according to a new study from the Journal of Aging Research & Clinical Practice.4

According to analysis of 2001-2008 NHANES data, eating RTE cereal is associated with lower body weight, lower BMI, reduced abdominal adiposity and lower prevalence of risk factors for metabolic syndrome in adults aged 19 to 50 years.

Read the abstract: Breakfast and Ready-To-Eat Cereal Consumption are Associated with Improved Markers of Cardiometabolic Health in Adults: Results from the National Health and Nutrition Examination Survey 2001 - 2008

Stay connected to resources, product and program news, new research findings, industry insights and educational materials with our monthly Know Newsletter. View past issues
  1. What We Eat in America, NHANES 2009-2010

  2. Williams CL, Felt-Gunderson P. Analysis of average daily fiber intake among ready-to-eat cereal consumers: role of whole-grain cereals in closing the fiber gap. American Journal of Lifestyle Medicine. Published online 6 March 2013

  3. 2010 Dietary Guidelines for Americans

  4. McGill C, Sanders LM, Miller KB, Fulgoni III VL. Breakfast and ready-to-eat cereal consumption are associated with improved markers of cardiometabolic health in adults: results from the National Health And Nutrition Examination Survey 2001 - 2008. Journal of Aging Research & Clinical Practice. Accepted for publication December 19, 2012

  5. KELLOGG'S KNOW NETWORK™ MONTHLY SWEEPSTAKES Abbreviated Rules. No Purchase Necessary to Enter. Begins 10/1/12 and ends 12/31/13. Existing registered members of the Kellogg's KNOW Network™ will be automatically entered into the Sweepstakes. To become a member of the Kellogg's KNOW Network™ and to enter the Sweepstakes, go to https://www.kelloggsnutrition.com/worldwide/registration.html, complete the registration to become a member of the Kellogg's KNOW Network™ to be automatically entered. Open to legal residents of the fifty (50) United States and District of Columbia who are registered members of the Kellogg's KNOW Network™ and are 18 years of age and older. For complete Official Rules, go to https://www.kelloggsnutrition.com/content/dam/globalnutrition/en_US/assets/KNOW_Network_Monthly_Sweeps_Full_Rules.pdf. Sponsor: Kellogg North America Company, One Kellogg Square, Battle Creek, MI 49016. Void where prohibited.

As a premier sponsor of the Academy of Nutrition and Dietetics, Kellogg Company encourages you to visit www.eatright.org for more information and tools. You can also find additional resources at www.kelloggsnutrition.com.

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