WASHINGTON DC — While nearly 50% of Americans eat a sandwich every day, most are not meeting recommendations of the Dietary Guidelines for Americans (DGA). That data, which was revealed in the dietary data brief, “Sandwich Consumption By Adults in the US: What We Eat in America,” prompted four MyPlate National Strategic Partners — The Grain Foods Foundation (GFF), Hass Avocado Board, National Association of State Departments of Agriculture (NASDA) Foundation and National Wheat Foundation — to work together to launch Build a Better Sandwich, a resource focused on helping consumers create healthier and more nutritious sandwiches.
The resource features practical tips for adding a variety of grains, lean proteins, fiber-filled fruits and vegetables, and low-fat dairy products — the five food groups — to create healthier sandwiches.
“Sandwiches can be a healthy and delicious part of a balanced diet, bringing together all food groups in an easy and affordable package,” said Chris Jones, senior director of the NASDA Foundation. “We know many Americans enjoy sandwiches every day – making them one way to help empower people to make healthy choices that align with the Dietary Guidelines for Americans.”
Build a Better Sandwich also creates interesting opportunities for bread bakers.
“Bread bakers have set us up to really enjoy sandwiches nutritionally,” said Erin Ball, executive director for the Grain Foods Foundation. “I love the diversity in the bread aisle because there is something for everyone in terms of taste and nutrition.”
While Americans love their sandwiches, their relationship with bread is often lukewarm, due in part to the health misconceptions that swirl around it.
“It’s really what’s between the bread that offers the biggest opportunity for building a better sandwich,” Ball noted. “Bread bakers have already given consumers a great foundation for maximizing nutrition in a handheld meal.”
“Bread bakers have set us up to really enjoy sandwiches nutritionally. I love the diversity in the bread aisle because there is something for everyone in terms of taste and nutrition.” — Erin Ball | executive director | Grain Foods Foundation
As the anchor for most sandwiches, bread innovation can play a significant role in upping the health factor.
“It depends on the stage of life and what you really need,” Ball shared. “For example, if you’re a woman of childbearing age, it’s important to get enough folate, which is in the form of folic acid, in bread. So refined, enriched grain bread products — and that’s white bread — are a really good choice. Consumers wanting to increase the amount of fiber in their diet may opt for whole grain or whole wheat breads with nuts and seeds when building a sandwich.”
As a USDA MyPlate-approved resource, Build a Better Sandwich creates unique marketing opportunities for bakers.
“Bakers could share this resource on their websites,” Ball said. “We hope they will push it out on their social media platforms and share it with their workforces. GFF has found that sometimes employees at bakeries, even folks making the bread, aren’t always clear on how great these products are for nutrition and as vehicles for additional nutrition, so we think is also an opportunity for workforce education.”
The US Department of Agriculture Center for Nutrition Policy and Promotion developed MyPlate as a visual reminder to encourage people to make healthy choices within and among all five food groups.
The MyPlate National Strategic Partner Program was created to engage national organizations such as healthcare corporations, media outlets, grocery retailers, health professional associations, restaurant chains and food manufacturers, who can help disseminate DGA recommendations and MyPlate resources to reach more people with messages to encourage healthy eating.
