Barilla: Nutrient Density: Maximizing Your Calories
Since 1877, the Barilla company has been producing pasta and other grain-based foods for consumers around the world. The company's basic principle has been to make these healthy products affordable to all, no matter where they might be. Barilla has remained true to its entrepreneurial roots throughout the past four generations by combining ancient Italian traditions with cutting-edge technological advances. The result is a globally successful company, built on a foundation of principles that allow for continuous growth to reach ever-expanding goals.
The Barilla Group—whose brands include Barilla, Mulino Bianco, Pavesi, Voiello, Wasa, Misko (Greece), Filiz (Turkey), Yemina and Vesta (Mexico), and Academia Barilla—has been headed by the same company for more than 125 years.
Barilla Plus Pasta
Combining the art of gastronomy with the science of food innovation, Barilla has introduced a line of premium pasta made from multigrains and legumes. This new pasta is a good source of protein, fiber and ALA Omega-3 fatty acids.
"As more research and information emerges about the health benefits of eating more fiber, and with the new dietary guidelines, Americans are looking for more nutritious products they can incorporate into everyday meals," said Kamal Dagher, vice president of product development at Barilla. "We worked hard to create a nutritionally-balanced pasta that has family appeal and is made from naturally wholesome ingredients."
Nutrient Density: Maximizing Your Calories
Enjoying traditional style pasta dishes, prepared with a wide variety of quality fresh ingredients, has always been part of healthy eating in the Mediterranean. Combining pasta with beans, vegetables, legumes, small amounts of flavorful cheese, lean cuts of meat, poultry, and seafood, not only increases the nutrient density of the meal, but also boosts the fiber and protein content of the meal. Utilizing a variety of brightly colored vegetables such as bitter greens, peppers, and tomatoes, in combination with healthy oils such as olive oil and nuts, provides numerous antioxidants and vitamins. Many of these antioxidants are fat soluble, meaning the healthy fats and oils give the fat soluble phytochemicals a boost when it comes be being absorbed and utilized within the body.
The recent 2005 USDA Dietary Guidelines for Americans emphasize the importance of choosing nutrient-dense foods. Recently, in conjunction with healthy grains and fiber, the term nutrient density is also used to translate healthy foods into practice. Nutrient density in foods refers to the entire nutrient package a food naturally contains in relation to the amount of calories in that particular food. What this means is that prioritizing foods within each of the different food groups according to their nutrient package in order to maximize the quality of calories is more important than just the total amount of calories. Studies have found that many Americans fall short of eating enough foods which supply adequate levels of vitamin E, magnesium, and folate. These nutrients can be found in healthy fats and oils, avocado, nuts, and whole grains as well as in a wide variety of greens, beans, and legumes. Chefs and food professionals are using this positive message of smart eating by combining many of these healthy foods in their dishes; for example, pasta and fagioli with bitter greens and olive oil. The 2005 USDA Dietary Guidelines also recommend consuming three or more servings of whole-grain products per day. In general, at least half the daily grains should come from whole grains. The American Dietetic Association also recommends eating 20 to 30 grams of fiber each day.