Whole Grains

USDA/State Agency Workshop

December 2012

Nutrition Standards

Changes in NSLP and SBP • Amended regulations at 7 CFR 210.10 and

220.8, January 26, 2012

• Aligned with 2010 Dietary Guidelines for Americans

• Now include quantities of grains based on ounce equivalencies

• Grains to be whole grain-rich by SY 15

Objectives Define “whole grain”

Identify whole grains

Review USDA requirements for whole grains

Practice identifying whole grain labels

The Whole Grain

Refining of Whole Grains • typically removes the bran and germ,

leaving only the endosperm

• 25% of grain’s protein is lost

• Approximately 17 nutrients are lost and are added back to refined grains by processing

Importance of Whole Grains

• Good Source of iron, magnesium, selenium, B vitamins and dietary fiber

• May reduce cardiovascular disease

• Associated with lower body weight

• May reduce incidence of Type 2 diabetes

• Helps children feel fuller longer

• Provide more protein than refined grains

Whole Grains These terms describe whole grains:

• Cracked Wheat

• Crushed Wheat

• Whole Wheat Flour

• Graham Flour

• Whole Durum Wheat Flour

Activity Time

Identifying Whole Grains

Are These Whole Grain? • Whole wheat flour

• Instant oatmeal

• White whole wheat flour

• Degerminated cornmeal

• Long-grain white rice

• Brown rice

• Wheat flour

• Graham flour

• Grits

• Semolina

• Pearled (pearl) barley

• Whole grain barley

• Couscous

• Bulgur ( cracked wheat)

• Rolled oats

• Amaranth

Whole Grain-Rich Foods

Meeting the Requirement Must meet at least one of the following:

1. Whole grains per serving must be ≥ 8 grams

OR

2. Product includes FDA’s 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

3. Product ingredient listing must list whole grain first:

Identifying Whole Grains • Product Name • Amount of Whole

Grain • Grams or Ounce

Equivalents • Ingredients • Symbols • FDA Approved Whole

Grain • Health Claim

Label Reading

Label Reading

Label Reading

Grains

Breakfast Meal Pattern Lunch Meal Pattern

GradesK-

5a

Grades

6-8a

Grades

9-12a GradesK-5 Grades6-8 Grades9-12

Meal Pattern Amount of Foodb Per Week (Minimum Per Day)

Fruits (cups)c,d 5 (1) e 5 (1) e 5 (1) e 2.5 (0.5) 2.5 (0.5) 5 (1)

Vegetables (cups)c,d 0 0 0 3.75 (0.75) 3.75 (0.75) 5 (1)

Dark green f 0 0 0 0.5 0.5 0.5

Red/Orange f 0 0 0 0.75 0.75 1.25

Beans/Peas

(Legumes) f 0 0 0 0.5 0.5 0.5

Starchyf 0 0 0 0.5 0.5 0.5

Other f,g 0 0 0 0.5 0.5 0.75

Additional Veg to

Reach Totalh 0 0 0 1 1 1.5

Grains (oz

eq)

7-10

(1)

8-10

(1)

9-10

(1) 8-9 (1)

8-10

(1) 10-12 (2)

Meats/Meat

Alternates (oz eq) 0 k 0 k 0 k 8-10 (1) 9-10 (1) 10-12 (2)

Fluid milk (cups) l 5 (1) 5 (1) 5 (1) 5 (1) 5 (1) 5 (1)

Other Specifications: Daily Amount Based on the Average for a 5-Day Week

Min-max calories

(kcal)m,n,o 350-500 400-550 450-600 550-650 600-700 750-850

Saturated fat

(% of total

calories)n,o

< 10 < 10 < 10 < 10 < 10 < 10

Sodium (mg)n, p < 430 < 470 < 500 < 640 < 710 < 740

Trans fatn,o Nutrition label or manufacturer specifications must indicate zero grams of trans fat per

serving.

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Requirement Comparison Previous to Final Rule

Food Group Previous Requirement Final Rule Requirement

Grains 8 servings per week (minimum

of 1 serving per day)

Daily minimum & weekly

ranges:

Grades K-5: 1 oz eq. min. daily

(8-9 oz weekly)

Grades 6-8 : 1 oz eq. min. daily

(8-10 oz weekly)

Grades 9-12 : 2 oz eq. min.

daily (10-12 oz weekly)

Whole Grains Encouraged At least half of the grains

must be whole grain-rich

beginning July 1, 2012.

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Grains: Lunch must offer daily and weekly serving

ranges of grains at lunch

maximums and minimums

2012-13, at least half of grains offered during week must be whole grain-rich

2014-15 all grains must be whole grain rich

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Breading Requirement 2012-2013 battered and/or breaded

products offered will not need to be counted toward maximum

2013-2014 all grains of battered and/or breaded products offered must be counted toward weekly requirement

Grain Requirements for Short or Long Weeks

Short weeks < 5 days:

For each day less than 5, decrease the weekly quantity by 20% (1/5)

Long weeks > 5 days:

For each day greater than 5, increase the weekly quantity by 20 % (1/5)

Calculating number of grain offerings

Daily maximum:

Determine the number of grains in the meal that offers the most grains

Daily minimum:

Determine the number of grains in the meal that offer the least grains

WG bun ( 2 grains) and Wrap ( 1 ¼ grains)

Calculating weekly minimums and maximums

Add daily minimums to determine weekly minimums

Add daily maximums to determine weekly maximums

Criteria for Whole Grain-Rich Foods

Meet serving size requirements in Grains/Breads Instruction and

Meet at least one of the following: Whole grains per serving must be ≥ 8 grams

Product includes FDA’s whole grain health claim on its packaging

Product ingredient listing lists whole grain first (HUSSC criteria)

Whole Grain-Rich = at least 50% whole grains

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Other Grain Component Issues

Grain-Based Desserts Only two creditable grain-based desserts

allowed at lunch per school week These items are major sources of solid fats

and added sugars, per DGA 2010

Cost and Availability Concerns Important to note that many whole grain

options available in USDA Foods (brown rice, whole grain pasta, oatmeal) and through statewide purchasing

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Ounce Equivalent

Requirements July 1, 2012, crediting can be based on

current 14.75 grams of grains

July 1, 2013 all grain products must be credited based on oz eq (Exhibit A Handout)

• 1 oz = 16 grams

• one-quarter (1/4) oz eq is smallest amount allowed to be credited

Recipe Evaluation

Breakfast Grains 2012-13 recommended to be 50% whole

grain rich

2013-14 must be 50% whole grain rich items

2014-15 all grains must be 100% whole grain rich items

Formulated Grain Fruit Products

Definition:

a highly fortified grain product that was specifically approved by FNS to be creditable as both a grain and fruit for the breakfast meal

July 1, 2012, formulated grain-fruit products cannot be used to meet the fruit component at breakfast

Formulated Grain Fruit Products continued

July 1, 2012, formulated grain-fruit products cannot be used to meet the fruit component at breakfast

It may be used for grain component if it does not cause the menu to exceed calorie and saturated fat limits

Whole Grain Rich Foods Ready to Eat (RTE) Breakfast Cereals:

Must

• list a whole grain as the 1st ingredient

• be enriched or fortified

• Bran and germ are not creditable but may be included in products at levels < 2 %

Whole Grain CN Labels CN labeling is being updated to provide

contributions to grain component

“Oz Eq Grains” indicates the product meets the whole grain criteria

“Bread/Bread Alternate” meets previous requirements and is now obsolete

See CN Program labeling website at: www.usda.gov/cnd/cnlabeling/

Donated Foods

Grains available depending on your state:

Brown Rice WG Pancakes

Rolled Oats WG Pastas

WW Flour WG Tortillas

www.fns.usda.gov/fdd

Food Buying Guide

Grains section is under construction

Any Questions?

Question Time