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Overview: Whole Grain-Rich Foods Children consume mostly enriched grains Good sources of nutrients

Pre-Assessment Place an identifier at the top of the page. Use the same identifier when you complete the Post Assessment. Please do not place your name on the Assessments.

Training Workbook: – USDA Professional Standards and Learning Objectives – Terms and Definitions

Dietary Guidelines for Americans Healthy eating patterns include whole grain- rich foods that: – May lower body weight – Reduce the risk of cardiovascular disease

Whole Grain-Rich Foods Key Nutrients Dietary fiber Iron Zinc Manganese Folate Magnesium Copper Thiamin Niacin Vitamin B 6 Phosphorus Selenium Riboflavin Vitamin A

Folic Acid Important for woman who are capable of becoming pregnant Reduces incidence of neural tube defects

Whole Grain Entire cereal grain seed Kernel – Bran – Germ – Endosperm Workbook: Whole Grain Kernel Diagram

FDA Standard of Identity Cracked wheat or crushed wheat Whole-wheat flour Graham flour Entire-wheat flour Bromated whole wheat flour Whole durum wheat flour

Common and Usual Names Whole listed before grain Berries or groats Rolled oats and oatmeal

Whole Grain-Rich Rice Brown rice Brown rice flour Wild rice

Barley Not whole grain – “Pot” – “Scotch” – “Pearl” or “Pearled” Whole grain – Whole grain barley – “Dehulled”

Whole Corn “Treated with Lime” Examples: tortilla chips, taco shells, tamales May be called “masa” Must bear one of the FDA health claims Manufacturers documentation

Wheat, Rice, or Rye No descriptor “whole-grain” or “brown rice” Further documentation from manufacturer before purchase

Noncreditable Grains Oat fiber Corn fiber Bran Germ Modified food starch, corn starch, wheat starch Workbook: – Whole Grain-Rich Foods – Grain Products (Ingredients) That Are Not Whole Grains – Identifying Whole Grain- Rich Foods Activity

Whole Grain Stamp Good information product contains whole grains Whole grain must be matched to serving size for school meals program 8 grams of whole grains but may not meet the school meal requirement

Whole Grain-Rich Criteria 100 percent whole grain Blend of whole grain and/or enriched flour Blend flour 50% whole grain

SP Grains credited per-ounce equivalent (oz eq) Handout: USDA Policy Memo “Grain Requirements for the National School Lunch Program and School Breakfast Program- SP (April 26, 2012).” The memo is located at: s/SP os.pdf

SP Criteria Element 1 Element 1 – Must meet the oz eq requirements defined by SP Handout: SP

SP Criteria Element 2 Element 2 requirements: – The whole-grain content per oz. eq must be at least 8.0 grams or more for Groups A – G. – For Groups H and I, the volumes or weights listed must be offered to credit as 1 oz. eq and whole grains must be the primary grains (with other grains being enriched).

SP Criteria Element 2, continued Element 2 requirement: – May be determined from information provided on the product packaging or by the manufacturer, if available.

SP FDA Approved Whole Grain Health Claims Diets rich in whole grain foods and other plant foods, and low in total fat, saturated fat, and cholesterol, may reduce the risk of heart disease and certain cancers. OR Diets rich in whole grain foods and other plant foods, and low in saturated fat and cholesterol, may help reduce the risk of heart disease.

Element 2 Requirements: First Ingredient Ingredient declaration – List whole grain first especially non-mixed and mixed dishes

Non-Mixed Dishes Examples: breads and cereals Whole grains primary ingredient by weight Required – proper documentation or standardized recipe

Mixed Dishes Examples: pizza, breakfast burrito Whole grains primary ingredient by weight Required – proper documentation or standardized recipe

Flour Blends Whole grains contains at least 8.0 grams per oz Weight of whole gains greater than first ingredient Bran and germ not credited Noncreditable grains allowed as ingredients if less than 2 percent

Ready-to-Eat (RTE) Whole grain listed as primary ingredient 100 percent whole grains are not required to be fortified If product includes enriched ingredients must meet FDA Standard of Identity

Child Nutrition (CN) Label Terms oz eq grains on CN label means products meets whole grain requirement Terms “breads” or “bread alternate” previous meal pattern requirements Workbook: – Whole Grain-Rich Criteria Flow Chart Activity – How Do I Know if a Product Meets Whole Grain- Rich Criteria?

All Natural Whole-Wheat Pasta “Ingredients: Whole grain wheat flour, wheat flour, oat fiber”

White Whole-Wheat Breadsticks Ingredients for U.S. Market: Whole-wheat flour, water, enriched unbleached wheat flour (wheat flour, malted barley flour, niacin, iron as ferrous sulfate, thiamine mononitrite, enzyme, riboflavin, folic acid), yeast, sugar, wheat gluten. Contains less that 2% of the following: soybean oil, salt, oat fiber, honey, sodium stearoyl lactylate, datem, acesulfame potassium, ascorbic acid, enzyme. May contain milk, soy, egg and sesame.

Reduced Carb Wheat Tortilla Ingredients: Water, modified food starch, whole-wheat flour, wheat gluten, powdered cellulose, hydrogenated soybean oil, caramel color, wheat protein isolate (wheat gluten, lactic acid, sulfite), sodium bicarbonate, contains 1% or less of salt, cellulose gum, cornstarch, distilled monoglycerides.

White Corn Tortillas Ingredients: Whole corn treated with lime, water, cellulose gum, propionic acid (to preserve freshness), benzoic acid (to preserve freshness), phosphoric acid (preservative), dextrose, guar gum, amylase.

USDA Foods, Tortilla, Whole Wheat Product Description: These frozen 8 inch whole-wheat tortillas are made of whole wheat flour or a combination of whole wheat flour and enriched wheat flour. The tortillas meet the criteria for a whole wheat food. Internet Activity: USDA Foods (Optional)

Calculating Ounce Equivalencies FNS Policy Memo SP Documentation – Standardized Recipe – Product formulation statement

Whole-Grain Bread Example One slice weighs 0.9 oz Ingredient statement lists whole-wheat flour first. All other grains are enriched. Manufacturer documentation states that each slice contains 17 grams of creditable grain and no noncreditable grains

Based on Total Weight of Creditable Grains: Whole-Grain Bread Contains 16 grams creditable grains Group B Calculation: 0.9 oz (weight) ÷ 1.0 oz = 0.9 oz 0.9 oz rounds down to 0.75 oz eq grains per slice

Based on Grams of Creditable Grains: Whole-Grain Bread Divide grams of creditable grain by the standard 16 grams per oz eq Calculation: 17 g ÷ 16 g = rounds down to 1.0 oz eq grains per slice

Whole-Grain Pasta Example Dry pasta weighs 32 grams Whole-wheat first ingredient All other grains enriched Manufacturer documentation ½ cup (cooked) contains 29 grams of creditable grain

Based on Exhibit A Volume: Whole-Grain Pasta Group H (Policy Memo) Product label and manufacturers documentation Calculation: ½ cup served ÷ ½ cup per oz eq= 1.0 oz eq grains

Based on Dry Weight: Whole-Grain Pasta Exhibit A (Policy Memo) Calculation: 32 g ÷ 28 g = rounds down to 1.0 oz eq grains per portion of dry pasta

Based on Grams of Creditable Grains: Per Portion Pasta Manufacturers must provide documentation on company letterhead. (Group H of Exhibit A) Calculation: 29 g ÷ 28 g = rounds down to 1.0 oz eq grains per ½ cup cooked pasta

Practice Evaluating Whole Grain-Rich Foods Determine if the product meets the whole grain-rich criteria for school meals. Workbook: Evaluating Whole Grain-Rich Food Products Worksheet

Acceptable Documentation Ingredient declaration primary ingredient Copy of the food label: in grams for school meal serving size Copy of food label: FDA whole-grain health claims Customized product formulation statement on manufacturer letterhead

Acceptable Documentation, continued USDA CN Labels for entrée that contains grains Recipe includes – Ingredients and ingredient amounts by weight and volume – USDA fact sheet and manufacturer documentation if not clear item meets the whole grain-rich criteria – May need additional documentation

Post Assessment Evaluations Certificates 45