Oregon Department of Education – Child Nutrition Programs  Please keep your line muted.  If you wish to ask a question you can use the chat feature found.

Slides:



Advertisements
Similar presentations
Whole Grains Training for School Food Service Staff.
Advertisements

1 Tips for Using MyPyramid Meet the Grain Group. 2 Grains are good for you! Eating foods rich in fiber, such as whole grains, provides several health.
Identifying Grains and Whole Grain-Rich Foods In the USDA Meal Pattern.
Summer Food Service Program (SFSP). Snack Must contain two components 1 milk 1 fruit/vegetable 1 grains/bread 1 meat/meat alternate.
IN THE NEW MEAL PATTERN COUNTING GRAINS. LUNCH How differs from previous requirements: SY : Daily minimum AND weekly minimum and maximum of grains.
Grains – Finding All the Answers Linda Stull School Nutrition Programs August 2014.
1 Serving Healthy Food Section 3: Module 7. 2 Childcare Centers play a significant role in nutrition Head Starts in Alaska –Serve over 3,000 children.
And the National School Lunch Program Jeffrey Squires Child Nutrition Consultant, Region 3 In accordance with Federal Law and U.S. Department of.
Offer Vs Serve (OVS) or… Is that lunch really reimbursable?
 Increase understanding of portion control and sizes.  Review menu planning and USDA requirements.  Assist participants in recognizing which serving.
CACFP Infant Meal Pattern Wisconsin Department of Public Instruction Child and Adult Care Food Program (CACFP)
What foods are in the grain group? Credit: Pictures have been adapted from the “Grains Food Gallery” accessible from:
Whole Grains.
Whole Grain-Rich Foods New Requirements for the National School Lunch Program and the School Breakfast Program.
Cooking with Whole Grains Idaho Child Nutrition Programs.
Cheri White MS, SNS Administrator BNPS, NH Department of Education October 3, 2012.
School Breakfast and Lunch Meal Pattern Updates for School Year Nutrition Standards in the National School Lunch and School Breakfast Programs.
Required Documentation H EALTHIER US S CHOOL C HALLENGE Alicia Dill, RDN, CD, CDE Nutrition Education Consultant WI Department of Public Instruction –
What’s for Breakfast? SCHOOL YEAR KENTUCKY DEPARTMENT OF EDUCATION.
WHOLE GRAINS Healthy, delicious, nutritious!!. According to the 2010 “MyPlate” guidelines, half of the grain products you eat every day should be Whole.
Planning Meals for Special Dietary Needs Easy Peasy… Dairy Free Meals Gluten Free Meals Vegetarian Meals.
Daughters of the Father – District 1 and 2 September 2013 Lunch Menu Important Things: MONTUESWEDTHURFRI component Labor Day 3 Chicken Nuggets (5) (M/Ma)
Whole Grains in the School Meal Programs Healthy Kids, Healthy Programs Summit Four Points by Sheraton, Norwood, MA May 21, 2015 Presented by: Linda Fischer,
Final Rule Guidance Presentation: USDA Meal Patterns for the National School Lunch (NSLP) and School Breakfast Program Director’s Training School and Community.
What’s For Lunch? SCHool year
Oldways and the Whole Grains Council Whole Grains 101.
U.S. Department of Agriculture Food and Nutrition Service.
Menu Planning with the New Lunch Meal Pattern Presenters: Leslie Otts Susan Thompson Melanie Crews In accordance with Federal Law and U.S. Department of.
United States Department of Agriculture (USDA) Food and Nutrition Service (FNS)
Meal Preparation: What To Do Before You Start Cooking
1 Section 3 ___________ Child Nutrition Programs 3-1 Grains/Breads (G/B)
Fueling Oregon’s Future Proposed Rule to Update Meal Patterns in the Child and Adult Care Food Program Oregon Department of Education Child Nutrition.
Wisconsin Department of Public Instruction Child and Adult Care Food Program (CACFP)
Breakfast: School Year Steven Bergonzoni, MPA, RD, LDN Nutritionist U.S. Department of Agriculture Food and Nutrition Service Mid-Atlantic Regional.
Grains Chapter 32 Grains include all plants in the grass family and are also called cereals.
Make Half Your Grains Whole A Look at MyPyramid Grain Group Recommendations Julie Garden-Robinson, Food and Nutrition Specialist Bridget Curley, Program.
Chapter 32 Grains Chapter 15.
Making Healthy Changes for Healthy Children and Healthy Choices 1 Virginia Department of Education, School Nutrition Programs Module #1: UNDERSTANDING.
Dr. John D. Barge, State School Superintendent “Making Education Work for All Georgians”
FOOD PRODUCTION RECORDS September 19, 2013 Kyla C. Brown & Sarah M. Carr, Child Nutrition Program Specialists.
I Decline! Offer vs. Serve for Lunch and Breakfast North Carolina Department of Public Instruction Safe and Healthy Schools Support Division School Nutrition.
The U.S. Department of Agriculture prohibits discrimination against its customers, employees, and applicants for employment on the basis of race, color,
Calorie and Saturated Fat Tool For Recipe Analysis.
1 Tips for Using MyPyramid Meet the Grain Group Meet the Grain Group.
Milk Component Oregon Department of Education – Child Nutrition Programs.
Module 10 Food Based Menu Pattern Use SBP and NSLP meal patterns as menu planning tools Both SBP and NSLP require specific food components in specific.
USDA is an equal opportunity provider and employer.
AFTERSCHOOL SNACK PROGRAM North Carolina Department of Public Instruction School Nutrition Services Section Revised September 2015 USDA is an equal opportunity.
SY SMI REVIEW. DEFINITION Complete SMI – 4 – SMI – 15 done On site has been completed Nutrient Analysis SMI CAP is done Can include signatures.
Afterschool Snack Program (ASCP) Est. 1998, William F. Goodling Child Nutrition Act.
The Meat/Meat Alternate (M/MA) Component North Carolina Department of Public Instruction | Child Nutrition Services In accordance with Federal Law and.
What’s For Breakfast? North Carolina Department of Public Instruction Safe and Healthy Schools Support Division Child Nutrition Services Section Revised.
Oregon Department of Education – Child Nutrition Programs “One Month Enrollment Report--OMER” Creating a CACFP Adult Enrollment Roster Sponsor Technical.
Completing the Daily Meal Production Record Child Nutrition Services Section Non-discrimination Statement: This explains what to do if you believe.
Completing the Commercial Kitchen Daily Meal Production Record Revised July 2014 “The United States Department of Agriculture (USDA) prohibits discrimination.
WHOLE GRAINS Healthy, delicious, nutritious!!. Video Clip – Why eat whole grains???
1 Grains in School Nutrition Programs Part II. 2 Which of the Following Products are Whole Grain-Rich?
Mary Joan McLarney MS, RD Special Nutrition Programs Nutritionist FNS-USDA-NERO April, 2013 Grain Requirements in the National.
1 Grains in School Nutrition Programs Part I. 2 Grain Requirements for NSLP and SBP (SP ) 1.USDA Memo SP addresses the new use of “ounce.
Todd County School District Nutrition & Physical Activity Report Card The Todd County Schools are dedicated to serving nutritious meals and providing.
 Started with the Healthy-Hunger Free Kids Act  Need to align our meals with the Dietary Guidelines  School meals have become a focus for the health.
What’s For Breakfast? USDA is an equal opportunity provider and employer. North Carolina Department of Public Instruction Safe and Healthy Schools Support.
.. Overview: Whole Grain-Rich Foods Children consume mostly enriched grains Good sources of nutrients.
This training is conducted by the National Food Service Management Institute The University of Mississippi
Whole Grains Vs Refined.  Contain the entire Grain Kernel  Bran  Germ  Endosperm.
Dawson Springs School District
Augusta Independent Schools Nutrition and Physical Activity Report Card “Always Inspiring Success” AIS is a CEP School Augusta Independent Schools participates.
HealthierUS School Challenge
Meeting the Whole Grain-Rich Criteria
Augusta Independent Schools Nutrition and Physical Activity Report Card “Always Inspiring Success” AIS is a CEP School Augusta Independent Schools participates.
Presentation transcript:

Oregon Department of Education – Child Nutrition Programs  Please keep your line muted.  If you wish to ask a question you can use the chat feature found in the lower right section of your screen.  For audio call the number provided in your notice The Webinar Begins at: 8:30 am on Tuesday April 24th 2:00 pm on Thursday April 26th

Oregon Department of Education – Child Nutrition Programs The Grains Component of the New Meal Pattern Please keep your line muted. If you wish to ask a question you can use the chat feature found in the lower right section of your screen.

“The final rule requires most schools to increase the availability of fruits, vegetables, whole grains…..”

5 Components for Lunch 1)Fruits 2)Vegetables 3)Grains 4)Meat/Meat Alternate 5)Milk

Daily Grain Requirement Grades K-5 Grades 6-8 Grades 9-12 Minimum per day 1 oz eq per day 2 oz eq per day

Weekly Grain Range Grades K-5 Grades 6-8 Grades 9-12 Minimum 8 oz eq per week 8 oz eq per week 10 oz eq per week Maximum9 oz eq per week 10 oz eq per week 12 oz eq per week Half of all grains offered must be whole grain-rich.

6 or 7 Day School Week Increase weekly grains by 20% for each day more than 5 3 or 4 Day School Week Decrease weekly grains by 20% for each day less than 5

Why Focus on Whole Grain-Rich Foods? Eating whole grains in nutrient dense forms may lower body weight and reduce the risk of cardiovascular disease. Developing healthy eating habits as a child may influence eating habits as an adult.

Whole Grain Definition Whole grains consist of the entire grain seed or kernel. The kernel has 3 parts – Bran – Germ – Endosperm

Definition of Whole-Grain Rich To receive credit the whole grain rich food must contain at least 50% whole grains and the remaining grain content of the product must be enriched.

Final Rule Guidance on Whole Grains Menu planners must use the following 2 elements to evaluate grain products

Element #1 – A serving of the food item must meet the portion size requirements for the Grains/Bread component as defined in the Food Buying Guide or other guidance provided by USDA.

Element #2 A food must meet at least 1 of the following: a. The whole grains per serving must be > 8 grams. b.The product includes the Food and Drug Administration health claim c.Product Ingredients lists whole grain first

Product Ingredient List Non-mixed dishes whole grains must be the primary ingredient by weight – A whole grain is the first ingredient on the list Mixed dishes whole grains must be the primary grain ingredient. – A whole grain is the first grain ingredient on the list.

Would this meet HUSSC criteria? Ingredients: Whole wheat flour, enriched flour, water, nonfat dry milk, wheat gluten, yeast, oil,…………………………………………………………………… ………………………………………………. Yes whole wheat flour is the primary ingredient by weight.

Would this meet HUSSC criteria? Ingredients: Water, enriched flour, whole wheat flour, oatmeal, flaxseed, nonfat dry milk, corn syrup, wheat gluten, yeast,………………………………………………………………… …….. Maybe. You would need further documentation from the manufacturer for this one.

Using your own recipes IngredientsWeightMeasureDirections White whole wheat flour 3lb 12 oz1. Place flour, dry milk, sugar in mixing bowl All-purpose flour enriched 3lb 8 oz Dry milk instant, nonfat 7 oz Sugar11.5 oz1 ¾ cup Water4lb 5 oz2 qt + ¼ cup 2. Add water Serving size 1 2oz roll1 serving provides 2 servings grains Yield: 100 rolls (12.5 lbs dough)

Common names for whole grains The word “whole” listed before the grain The words berries (i.e. wheat berries) and groats (i.e. buckwheat groats.) Rolled oats including old fashioned, quick cooking and instant oatmeal Graham flour Brown rice, brown rice flour and wild rice

FDA Standards of Identity Cracked wheat Crushed wheat Graham flour Entire-wheat flour Bromated wheat flour Whole Durum wheat flour

Less Commonly Used Whole Grains Whole Amaranth Whole Buckwheat Whole Millet Whole Quinoa

Less Commonly Used Whole Grains Whole Teff Whole Spelt Whole Triticale Whole Sorghum

Grains that can be tricky! White whole wheat flour (Yes) Degerminated cornmeal (No) Long-grain white rice (No) Grits (Maybe) Semolina (No) Pearled Barley (No) Couscous (Maybe) Flaxseed (No)

Beware of Misleading Terminology Made with whole grains 100% wheat Multi-grain Contains whole grain Cracked Wheat Bread Made with Whole Wheat

Grain-Based Desserts – Only two creditable grain-based desserts allowed at lunch per school week – major source of solid fats and added sugars according to the 2010 Dietary guidelines for Americans

Grains: Formulated Grain-Fruit What is a formulated grain-fruit product? – Highly fortified grain product – Creditable as both a grain and fruit serving – Required specific FNS approval This change does not prohibit – Energy, granola, cereal, or breakfast bars (with or without fruit pieces or spread) – Fortified cereal or cereals with fruit pieces

USDA Foods – Helping Schools Meet New Requirements Whole grains meet WGR (>50%) requirement Pastas Brown Rice – regular or par-boiled 25# bags Rolled oats Tortillas Pancakes Whole kernel corn for further processing Whole wheat flour

USDA and the National Food Service Management Institute are developing technical assistance resources and training to help school foodservice staff improve menus, order appropriate foods to meet the new meal requirements, and control costs while maintaining quality.

The Child Nutrition Labeling Program is being updated to report whole grain-rich contributions to the grains component.

31

Resources NFSMI Whole Grains in Child Nutrition Programs Culinary Techniques for Healthy School Meals HUSSC Whole Grains Resource Team Nutrition Website Whole Grains Council

Questions?

In accordance with Federal Law and U.S. Department of Agriculture policy, this institution is prohibited from discriminating on the basis of race, color, national origin, sex, age, or disability. To file a complaint of discrimination, write USDA, Director, Office of Adjudication, 1400 Independence Avenue, SW, Washington, D.C or call toll free (866) (Voice). Individuals who are hearing impaired or have speech disabilities may contact USDA through the Federal Relay Service at (800) ; or (800) (Spanish). USDA is an equal opportunity provider and employer.