Fazoli’s Helps Consumers Follow New USDA Food Pyramid Guidelines With Whole-Wheat Pasta

Lexington, Ky. (June 8, 2005) – The USDA recently released a complete overhaul of the food pyramid and its guidelines for nutrition (http://www.mypyramid.gov). Whole-wheat products have gained increased importance, as the recommended daily intake has grown to half of your grain choices, or at least three a day, and takes a greater focus in the pyramid.

Unfortunately for consumers, not all whole wheat is created equal. Many products are labeled whole-grain, multi-grain, and whole-wheat, but may actually contain refined flour.

Only a product labeled 100% whole-wheat contains no refined flour, meaning a product contains wheat that uses all three parts of the grain seed, or kernel (the bran, the germ, and the endosperm). These offer a host of vitamins, minerals, phytochemicals, and fiber, most of which are lost in the refining process.

In a unique bit of timing, Fazoli’s restaurants, a 371-unit Italian restaurant chain in 32 states, debuted a 100% whole-wheat pasta option this month on its new Build Your Own Pasta menu. According to Greg Lippert, Chief Concept Officer, while the timing was perfect, offering whole-wheat pasta was simply the right thing to do.

“The demand for healthier options continues to grow as more and more guests make health and wellness an important influence on their dining choices,” added Lippert. “Our whole-wheat pasta is a great-tasting option for them to add.”

“Additionally, low carb has lost its steam, so the focus has shifted to a balanced approach. Our menu of pastas, salads, and sandwiches gives our guests the option to choose what is best for them and helps them feel good about eating out.”


The Build Your Own Pasta menu is a new level of customization now available at Fazoli’s. Guests can build their entrée from a variety of pasta, protein, vegetable, and sauce options, including new selections like whole-wheat penne pasta, spicy marinara, and shrimp, for over 1000 combinations.

“I am excited about what Fazoli’s is doing with their menu,” stated Elizabeth Somer, nutritionist and registered dietician, frequent NBC’s Today Show guest. “They are making whole-grains more accessible for the time-conscious consumers who need to up their daily intake of whole grains.”

“The consumption of whole grains is also consistently linked to a reduction in the development of heart disease, diabetes, stroke, and some cancers,” noted Somer. “More importantly, what people don’t realize is that carbohydrates are the number one source of energy for their bodies.”

“Carbohydrates are absolutely the best way to provide the brain, muscles, and heart with the nutrients and energy needed for these parts of our body to well. And it is no secret that we feel better when we eat smarter.”

About Elizabeth Somer

Elizabeth Somer is a frequent guest on NBC’s Today Show. She is an advisory board member to Shape Magazine and has written more than 300 articles for magazines including Men’s Fitness, Self, Redbook, Cosmopolitan, and Better Homes & Gardens. She also is the author of several books: Nutrition for Women, 2nd edition, Age-Proof Your Body, and The Essential Guide to Vitamins and Minerals.

Elizabeth Somer consults with Fazoli’s about improving the nutritional value of current menu items, filling nutritional gaps in the menu, providing credible consumer education on nutrition, and creating new ideas for a healthier, great-tasting menu.

About Fazoli’s

With 371 restaurants in 32 states, no one serves Italian fast and fresh each day in the same way as Fazoli’s. The Smart Italian Choices menu, with over 100 choices that are eight grams of fat or less, and Elizabeth Somer’s consultation on nutrition is an important element in Fazoli’s 2005 efforts to provide more options for customers who are interested in improving their nutritional habits in their busy lifestyle.

To find a Fazoli’s near you, log onto http://www.fazolis.com and search by state.

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