Pop Quiz: How Healthy Are You? (Part 1: Whole Grains)

whole wheat bread

Oat topped whole grain bread.

©2008 Sharon Day

2008 Sharon Day

Ring in the season of healthy resolutions by testing your nutrition know-how. Take our weekly quizzes all month long and see how you score. First up: a whole-grain challenge. Answers are at the bottom, so scroll down slowly –- no cheating!

Question 1: Eating whole grains can help lower your ________:

A. Cholesterol
B. Weight
C. Blood Pressure
Question 2: Which whole grain has the most fiber?
A. Shredded Wheat Cereal (1 cup)
B. Oatmeal (1 cup cooked)
C. Whole wheat bread (1 slice)
Question 3: Which whole grain has the most protein?
A. Quinoa (1 cup cooked)
B. Whole-Wheat Couscous (1 cup cooked)
C. Brown Rice (1 cup cooked)
Question 4: What percentage of Americans eat at least 3 daily servings of whole grains?
A. 5 percent
B. 10 pecent
C. 15 percent
The Results

If you picked all As, pat yourself on the back -- that's a perfect score! To see how your whole-grain knowledge stacks up, add up your score based on this point system:

As = 5 points
Bs = 3 points
Cs = 1 point
Your Score:

15-20 Points: Whole Grain Hero

You’ve got your whole grain knowledge covered! You’re undoubtedly getting your daily dose of hunger-fighting and heart-protecting nutrients from whole grain breads, pastas, cereals and grains. Keep up the good work!

10-14 Points: On Your Way To Whole Grain Know-How

You’re starting to understand why whole grains are an important part of your daily routine. Add an extra serving of oatmeal for breakfast or brown rice with dinner and you’ll be set.

4-9 Points: In Need of Some Whole Grain Help

Getting more whole grains may seem like hard work, but it’s easier than ever with lots of new products on the market – give a few a try and take advantage of all the health benefits.

Dana Angelo White, MS, RD, ATC, is a registered dietitian, certified athletic trainer and owner of Dana White Nutrition, Inc., which specializes in culinary and sports nutrition. See Dana's full bio »

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