Wheat and other cereal grains as sources of carbohydrates (CHOs) and other nutrients are the focus of a series of reviews from AACCI member Julie M. Jones and members of the CIMMYT Global Wheat Program. As inexpensive sources of energy, protein, and other nutrients, grains have been incorporated in a wide array of CHO-rich staple foods and are uniquely positioned as a global source of sustainable nutrition. The first review (September-October Cereal Foods World) provides an overview of the role of CHOs and grains in health-promoting diets.
Our Centennial Celebration runs for the rest of 2015! Be sure to encourage colleagues and students to join AACCI and help bring our association into the next 100 years of cereal grain science and technology. Send them to aaccnet.org/100in100th to join today!