1. 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 email notice The Webinar Begins at: 8:30 am on Tuesday April 24th 2:00 pm on Thursday April 26th

2. 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.

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

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

5. 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

6. 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.

7. 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

8. 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.

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

11. 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.

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

13. 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.

14. 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

15. 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.

17. 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.

18. 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.

19. 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)

20. 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

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

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

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

24. 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)

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

26. 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

27. 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

28. 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

29. 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.

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

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32. Resources NFSMI Whole Grains in Child Nutrition Programs Culinary Techniques for Healthy School Meals HUSSC Whole Grains Resource Team Nutrition Website www.MyPlate.gov Whole Grains Council

34. Questions?

35. 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. 20250-9410 or call toll free (866) 632-9992 (Voice). Individuals who are hearing impaired or have speech disabilities may contact USDA through the Federal Relay Service at (800) 877-8339; or (800) 845-6136 (Spanish). USDA is an equal opportunity provider and employer.