1. Whole Grains Training for School Food Service Staff

2. Define whole grain Identify whole grains Review USDA requirements for whole grains Practice identifying whole grain labels Objectives

3. Whole grains consist of the entire cereal grain seed or kernel What is a Whole Grain?

4. Oatmeal? Can you Identify a Whole Grain?

5. Enriched Wheat Flour? Can you Identify a Whole Grain?

6. White Whole Wheat Flour? Can you Identify a Whole Grain?

7. Couscous? Can you Identify a Whole Grain?

8. These terms describe whole grains: Cracked Wheat Crushed Wheat Whole Wheat Flour Graham Flour Whole Durum Wheat Flour Whole Grain

9. Turn to the back of your handout for a list of whole grains. What surprises you about this list? Whole Grains

10. Why are Whole Grains Important? ?

11. Heart Disease: reduced risk of cardiovascular disease Cancer: reduced risk of gastrointestinal cancers and hormonedependent cancers Gastrointestinal health: alleviates constipation; decrease risk of diverticulosis and diverticulitis Diabetes: reduced risk of type 2 diabetes; maintenance of blood glucose levels Weight management: enhanced satiety Why are Whole Grains Important?

12. National School Lunch Program SY 2012-13 and 2013-14: Half of all grains must be whole grain SY 2014-15: All grains must be whole grain School Breakfast Program SY 2013-14: Half of all grains must be whole grains SY 2014-15: All grains must be whole grain Whole grain-rich products must contain at least 50% whole grains and the remaining grains in the product must be enriched. What are the NSLP and SBP Requirements ?

13. Whole grains per serving must be 8 grams OR Product includes FDAs whole grain health claim on its packaging: 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 some cancers. OR Product ingredient listing must list whole grain first : What Counts as Whole Grain?

14. Whole Grain?

18. Whole Grain Wheat Buns Made with whole grains Nutrition Facts Serving size: 1 bun (53gms) Calories Protein (g) Carbohydrate (g) Dietary Fiber (g) Sugars (g) Total Fat (g) Saturated fat (g) Trans fat (g) Cholesterol (mg) Sodium (mg) 140 6 25 2 4 2 0 240 Ingredients: Water, stone ground whole wheat, enriched wheat flour, high fructose corn syrup, wheat gluten, yeast, soybean oil, contains 2%or less of the following salt, dough conditioners, calcium

19. Whole Grain?

20. Questions?