Dr. Patrick Finney: A life dedicated to whole grain

Dr Finney

Helpful tips, links, and answers about whole grains and other products from our resident nutritionist and Dr. of Cereal Chemistry.

Driven by an intense interest in science and human nutrition (and a 10-speed bike), Dr. Patrick Finney has committed his life to understanding and advancing human health.

Dr. Finney draws from cross-cultural opportunities—including a two-year research project in India and teaching as a Peace Corps Volunteer in Iran—as well as extensive on-the-job and educational endeavors to round out his career experience.

In early 2003, Dr. Finney joined Roman Meal Company as Senior Scientist and Vice President of Product Innovation where he continues his lifelong commitment to whole grain nutrition and production of 100% whole grain foods. And he still loves bicycling.


  • Worked in the Grain Science Department and Wheat Quality Laboratory at Kansas State University.
  • Earning a Bachelor of Mathematics and Masters of Philosophy.
  • Attained a two-year Postdoctoral teaching and research position at Kansas State.
  • Researched cereal science and nutrition at Washington State University’s Western Wheat Quality Laboratory.
  • Director of the Soft Wheat Quality Laboratory, Ohio Agricultural Research & Development Center, Ohio State University.
  • Published more than 100 articles.

Doc says: Sprout your health

SproutsIf you were to visit my kitchen on any given day, you’d most likely see what looks like a school science project scattered across my counter tops. Within several upside down jars are a variety of different edible seeds (including cereals, legumes, nuts and beans) that are soaking and transforming into sprouts. Sprouts are seeds that have been washed, soaked and left to germinate (sprout) over the course of a few days.

Virtually all edible seeds can be sprouted. My wife and I prefer to sprout mung beans, chickpeas, black beans and red beans. Sunflower seeds, pumpkin seeds, alfalfa, barley, rye, rice and wheat can also be sprouted and eaten.

Why sprout?

Sprouting increases the amount of beneficial nutrients (enzymes, essential amino acids, B vitamins and soluble fiber) that exist in edible seeds. In essence, sprouting increases the nutritional bang for your buck.

Eating sprouts:

In general, if a seed can be consumed raw, so can its sprout. I routinely prepare legume sprouts in both Mexican and Chinese inspired dishes, and I like to add steamed and chilled sprouts to cold salads. I love to add sprouts to various home-made breads, and many sprouts or sprout combinations can be pureed, creatively seasoned and served as dips or spreads.

*Note: Trust your nose! Never consume sprouts that smell sour or musty

Whole Grain Benefits

Whole grains are full of vitamins, minerals, antioxidants, soluble and insoluble fiber, and phytosterols. The nutrients in whole grains can help reduce the risk of coronary heart disease and even some cancers. They can help support gastrointestinal health, help maintain healthy blood glucose levels, and make it easier to manage your weight. To get the maximum benefit from whole grains, most experts recommend that whole grains be consumed daily together with servings of fresh fruits, vegetables, and beans and legumes.

So get your 48 grams every 24 hours—that's 1 serving of whole grain hot cereal, one whole grain snack bar, and one serving of whole grain bread—to eat your way to a healthier life.

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