Eat Right Practice Exam 2025 – The Comprehensive All-in-One Guide to Master Your Exam!

Whole grains are defined as grains that include all essential parts of the grain kernel – the bran, germ, and endosperm. This ensures that they retain their natural nutrients and fiber content.

Brown rice and whole wheat bread are classified as whole grains because they are made from grains that have not been significantly processed, allowing them to maintain their fiber and nutrient-rich components. Brown rice, for instance, is unrefined and retains the bran and germ, providing benefits such as higher fiber content and improved nutrient retention compared to white rice, which is stripped of these components. Similarly, whole wheat bread is made from whole wheat flour, which contains the entire grain kernel, making it a healthier choice over refined breads.

In contrast, the other options do not represent whole grains. Options that include white rice and white bread typically consist of refined grains that have been processed to remove the bran and germ, leading to a loss of nutrients. Processed cereals and snacks often have added sugars and fats and may not contain whole grains at all. Different types of pasta can be made from refined or whole wheat flour, so not all pasta will qualify as a whole grain unless specifically labeled as such.