Whole Grain and High-Fiber Foods
(Running Time: 4:47)
The U.S. Department of Agriculture recommends that at least half of grains consumed daily be whole grains. As more consumers seek out whole grains, associates have growing opportunities to assist shoppers in locating these products. In this video, Hy-Vee Dietician Preble defines whole grains and high-fiber foods and the health benefits they impart. She shares the best places to find whole grain, high-fiber foods in the deli and bakery departments.

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Gluten Sensitivity in Dairy, Deli, and Bakery Foods
(Running Time: 5:15)
Gluten intolerance and celiac disease are diagnosed more frequently now. More consumers are opting out of processed products that contain wheat for perceived health benefits. In this video, Hy-Vee Dietician Deana Preble explains gluten intolerance and celiac disease. She instructs associates how to identify foods that contain gluten.

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Functional Foods: Probiotics and Prebiotics
(Running Time: 4:04)
Health-conscious shoppers are seeking out foods that can give their bodies a boost naturally. In this podcast, Hy-Vee Dietician Deana Preble defines functional foods, probiotics, and prebiotics. She describes functional foods in the dairy, deli, and bakery departments.

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Cheddar Cheese and Food Pairings
(Running Time: 6:50)
David Leonhardi, Director of Food Service and Cheese Education, Wisconsin Milk Marketing Board, shares delicious food and Cheddar cheese pairing ideas for every meal.

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for Windows Media Player         
for QuickTime or iTunes

Links Mentioned in this Podcast:
www.wisdairy.com