Design a single lunch plate that maximizes both fiber content and micronutrient density using common grain choices under the constraint that the meal must be realistic for a university dining hall. Which of the following combinations best meets those objectives?

• A. A sandwich made with white bread (enriched), fried vegetables, and processed meat because frying increases nutrient absorption making up for fiber lost in refined grains and the combination of ingredients increases satiety and vitamin retention.
• B. A bowl of brown rice and barley pilaf (both whole grains) with a lentil and vegetable stew (legumes and vegetables providing additional fiber and micronutrients) — whole grains keep bran and germ intact, maximizing fiber and nutrient density while legumes add complementary protein and more fiber.
• C. A serving of fortified instant mashed potatoes (fortified with select vitamins) combined with a high-sugar granola bar made from processed grains because added vitamins in the fortified food will make up for lacking fiber and allow you to meet micronutrient goals.
• D. A plate with white enriched rice, a small piece of fruit juice concentrate, and a refined-grain roll because enrichment guarantees all micronutrients are present and the refined textures are easier to cook in bulk for a dining hall.

Answer: (B)