U.S. Department of Health and Human Services

Nutrition and Your Health:
Dietary Guidelines for Americans

 U.S. Department of Agriculture

PART E: TRANSLATING THE SCIENCE INTO DIETARY GUIDANCE

Table E-12. Comparison of 100 Grams of Whole-Grain Wheat Flour and Enriched, Bleached, White, All-Purpose Flour

  100 Percent Whole Wheat Flour Enriched White Flour
Calories, kcal
339.0
364.0
Dietary fiber, g
12.2
2.7
Calcium, mg
34.0
15.0
Magnesium, mg
138.0
22.0
Potassium, mg
405.0
107.0
Folate, DFE, mcg
44.0
291.0

Source: USDA Food Composition Database, SR-16.

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Table of Contents

A. Executive Summary

B. Introduction

C. Methodology

D. Science Base
  •  
    		•  Section 1. Aiming To Meet Nutrient Intake Recommendations
     
  •  
    • Text
     
  •  
    • Tables
  •  
    		•  Section 2. Energy
  •  
    		•  Section 3. Discretionary Calories
  •  
    		•  Section 4. Fats
  •  
    		•  Section 5. Carbohydrates
  •  
    		•  Section 6. Selected Food Groups
  •  
    		•  Section 7. Fluid and Electrolytes
  •  
    		•  Section 8. Ethanol
  •  
    		•  Section 9. Food Safety
  •  
    		•  Section 10. Major Conclusions

    E.  Translating the Science into Dietary Guidance
        
  • Text
    		•
     
  • Tables and Figures
    		•

    F.  Research Recommendations

    G. Appendices
  •  
    		•  Glossary
  •  
    		•  Description of USDA Analyses
  •  
    		•  Summary Tables from Systematic Review
  •  
    		•  IOM Tables
    (Institute of Medicine tables referenced in the 2005 Dietary Guidelines Advisory Committee Report are available at http://www.nap.edu)
  •  
    		•  History of Dietary Guidelines
  •  
    		•  Summary of Recommendations
  •  
    		•  Biographical Sketches of DGAC Members
  •  
    		•  Acknowledgements

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