1. 1 Grains in School Nutrition Programs Part II

2. 2 Which of the Following Products are Whole Grain-Rich?

3. 3 Whole Grain-Rich Criteria Example The ingredient statement for this product lists a whole grain first (whole-wheat flour). Additionally, the remaining grain in the product is enriched, so this product meets the whole grain-rich criteria. Because there is only one non-creditable grain (oat fiber) and it is listed as being 2 percent or less of the product formula, there is no need to request additional information from the manufacturer. Maintain a copy of the label on file for documenting that this product meets whole grain-rich requirements.

4. 4 Mixed Dishes With Grains Corn dogs are mixed dishes as they contribute to both the grain and meat/meat alternate components. This corn dog lists a whole grain as the primary grain ingredient (first ingredient listed) in the batter and all other grains are whole, so the product meets whole grain-rich requirements. Maintain a copy of the label or product formulation statement on file to show that whole grain-rich criteria for reimbursable meals are being met.

5. 5 Whole-Wheat and Unenriched Flour This product ingredient statement lists a whole grain as the primary ingredient by weight (whole grain wheat flour). However, also contains unenriched wheat flour, oat fiber, and the pasta itself is not enriched. Many pastas contain a blend of whole-wheat flour and unenriched flour. Products containing more than 0.24 ounce equivalents of non-creditable grains may not contribute toward the reimbursable meal.

6. 6 Whole-Grain Cereal Bar This cereal bar contains a whole grain as the first ingredient (whole-grain oats), and all other grains (crisp brown rice, whole-grain rolled wheat, whole-wheat flour, and whole corn flour) listed are also whole. Maintain a copy of the product label on file.

7. 7 Whole-Grain is Not Primary Ingredient by Weight This product is a non-mixed dish that does not list a whole grain as the primary ingredient by weight. Modified food starch is considered a non- creditable grain and should not be present in grain items at more than 2 percent of the product formula (or 0.24 ounce equivalent). This product will not meet whole grain- rich criteria.

8. 8 Processing Can Affect Grain Content Corn masa (whole corn treated with lime) processed in the traditional manner using wet corn milling removes a significant amount of the corn pericarp and dissolves part of the corn kernel. Some of the whole-grain content is removed in the washing/rinsing of the corn during this process. If the product bears one of the FDA whole-grain health claims on its packaging, it meets the whole grain-rich criteria. Refer to UDSA memo SP 02-2013 Corn Masa (Dough) Use.

9. 9 Child Nutrition Label Statements This pizza has a CN label. The pizza crust meets whole grain-rich criteria and the crediting information from the CN label can be used to determine the ounce equivalencies for the grain. Check to make sure that the CN number is valid on the CN labeling website Link To CN Labeling Website (http://www.fns.usda.gov/cnlabeling/authorized-manufacturers-and- labels) and maintain a copy of the product label on file.Link To CN Labeling Website Without the CN label, the manufacturer would need to provide the weight of the crust per slice or the grams of creditable grain per slice.

10. 10 Multiple Whole-Grains By Weight Meet Criteria In this recipe, the whole-grain cornmeal, enriched flour, and whole-wheat flour each count as creditable grains. The weight of the whole grains exceeds the weight of the enriched flour, so this product meets the whole grain-rich criteria. Maintain the recipe on file to document that the product meets meal pattern requirements.

11. 11 Multiple Whole-Grains By Weight Meet Criteria Continued For commercial products that contain more than one whole grain with an enriched grain listed first in the ingredient statement, the manufacturer must provide a product formulation statement demonstrating that the whole grains exceed enriched grains. A sample product formulation statement is located on page 25 of the Whole Grain Resource Guide.

12. 12 Ready-To-Eat Breakfast Cereals To meet the whole grain-rich criteria, ready- to-eat (RTE) breakfast cereals must list a whole grain first in the ingredient list and the cereal must be fortified. This cereal meets both requirements. Maintain a copy of the label on file. Cereals that are 100 percent whole grain (containing less than 6.99 grams of non-whole grain per NSLP/SBP ounce equivalency) do not need to be fortified to meet requirements.

13. 13 Locating USDA Food Code Numbers Page 1 Many products available to schools through the USDA Foods Program do not include a label on product packaging. To access the product fact sheet, obtain the USDA Foods code number from the manufacturer and visit the Link To USDA Foods Available List for Schools and Institutions Link To USDA Foods Available List for Schools and Institutions http://www.fns.usda.gov/fdd/foods/healthy/Professional.htm

14. 14 Locating USDA Food Code Numbers Page 2 It may be necessary to contact the manufacturer for a product formulation statement if it is unclear whether the item meets whole grain- rich criteria.

15. 15 Adding Whole Grain-Rich Products to School Meals Whole grain-rich pretzels Whole grain-rich pita pockets Whole grain-rich cornbread Whole grain-rich crackers or cookies Whole grain-rich tortillas or taco shells Whole grain-rich pasta Whole grain-rich ready- to-eat or cooked breakfast cereals Whole grain-rich granola or granola bars Whole grain-rich pancakes or waffles Whole grain-rich bagels, breads, rolls, buns, or muffins

16. 16 Flexibility Using Enriched Pasta SY 2014-15 and SY 2015-16 State Agencies may approve a School Food Authority (SFA) request to use enriched pasta as described in USDA Memo SP 47-2014. Flexibility in meeting the requirement is allowed: 1.Until acceptable products are available & identified. 2.While SFA can demonstrate a continued negative impact. To apply for an enriched pasta waiver, complete survey on the MDE School Nutrition Programs webpage at the link below: Link to MDE School Nutrition Programs Survey https://www.surveymonkey.com/s/TQ5PS96

17. 17 Request for Whole Grain-Rich (WGR) Exemption USDA Memo SP 20-2015 SP 20-2015 pertains to requests for Exemption from the School Meals Whole Grain-Rich Requirements for School Year 2014-2015 and 2015- 2016 Note: This is separate from the pasta waiver.

18. 18 Key Points of WGR Exemption Request 1.The exemption is temporary (for SY 2014-2015 and 2015- 2016). 2.SFAs must comply with the SY 2013-2014 requirement to offer at least half of the grains on the menu as whole grain- rich products. 3.SFAs should continue their efforts to find acceptable WGR products to serve to students. 4.Exemptions need to be based on a demonstrated hardship. 5.The SFA needs to apply for WGR exemption and be approved by the state agency.

19. 19 Grain-Based Desserts Grain-Based Desserts are limited to 2 oz eq a week. This could be any combination of desserts in a week that equal 2 oz eq. One - 2 oz eq dessert per week Two - 1 oz eq desserts per week Four - ½ oz eq desserts per week Graham crackers are considered a dessert item at lunch.

20. 20 Grain-Based Desserts Page 2 Grain-based dessert limit does not apply at breakfast. Formulated grain-fruit products credit as a grain, not a fruit. Sugar in grain items is allowed Some grain products can only be served as desserts in lunch/not allowable in breakfast (brownies, cake, cookies). Perception is part of the menu planning process. Grain-based desserts are a big source of sugar and added fats.

21. 21 Resources

22. 22 Technical Assistance Resources Link to FNS New Meal Pattern Website http://www.fns.usda.gov/cnd/Governance/Legislation/nutritionstandards.htm Timeline Technical Assistance & Guidance Materials Recently released Q&As, other policy memos Link to USDA Best Practices Sharing Center Link to USDA Best Practices Sharing Center http://healthymeals.nal.usda.gov/bestpractices SFAs and States can share resources and tools they use to serve healthy menus that meet the new school meal regulations by uploading information to this site.

23. 23 Technical Assistance Resources SP 41-2015: Updated Offer Versus Serve: Guidance for the National School Lunch and Breakfast Program SP 10-2012 (v.9): Q and As on "Nutrition Standards in the National School Lunch and School Breakfast Programs" SP 30-2012: Grain Requirements for the National School Lunch & School Breakfast Programs SP 41-2014: Clarification Policy for Food Consumption Outside FS Area and Whole Grain-Rich Requirement SP 47-2014: Flexibility for WGR Pasta SP 20-2015: Requests for Exemption from the School Meals’ Whole Grain-Rich Requirements for School Year 2014-2015 and 2015-2016 Link To USDA School Meals Policy http://www.fns.usda.gov/school-meals/policy

24. 24 USDA Foods Resources Link To How USDA Foods Support Meal Pattern Requirements (Chart) Link To How USDA Foods Support Meal Pattern Requirements (Chart) http://www.fns.usda.gov/sites/default/files/Meal_Pattern_USDA_Foods_Chart_Sept2013.pdf Link To Complete List of Available Foods http://www.fns.usda.gov/fdd/foods-expected-be-available Link To USDA Foods Fact Sheets http://www.fns.usda.gov/fdd/nslp-usda-foods-fact-sheets Link to USDA Nutrition Standards For School Meals Link to USDA Nutrition Standards For School Meals http://www.fns.usda.gov/cnd/Governance/Legislation/nutritionstandards.htm Link To The Whole Grain Resource For NSLP Website http://www.fns.usda.gov/tn/whole-grain-resource