Transcript Presentation

Whole Grain-Rich Training
Institute of Child Nutrition
The University of Mississippi
School of Applied Sciences
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Overview: Whole Grain-Rich Foods
• Children consume mostly enriched grains
• Good sources of nutrients
Pre-Assessment
• Place an identifier at the top of the page.
• Use the same identifier when you complete
the Post Assessment.
• Please do not place your name on the
Assessments.
Training
• Workbook:
– USDA Professional Standards and Learning
Objectives
– Terms and Definitions
2015-2020 Dietary Guidelines for
Americans
• Healthy eating patterns include whole grainrich foods that:
– May lower body weight
– Reduce the risk of cardiovascular disease
Whole Grain-Rich Foods Key Nutrients
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Dietary fiber
Iron
Zinc
Manganese
Folate
Magnesium
Copper
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Thiamin
Niacin
Vitamin B6
Phosphorus
Selenium
Riboflavin
Vitamin A
Folic Acid
• Important for woman who are capable of
becoming pregnant
• Reduces incidence of neural tube defects
Whole Grain
• Entire cereal grain seed
• Kernel
– Bran
– Germ
– Endosperm
• Workbook: Whole Grain Kernel Diagram
FDA Standard of Identity
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Cracked wheat or crushed wheat
Whole-wheat flour
Graham flour
Entire-wheat flour
Bromated whole wheat flour
Whole durum wheat flour
Common and Usual Names
• Whole listed before grain
• Berries or groats
• Rolled oats and oatmeal
Whole Grain-Rich Rice
• Brown rice
• Brown rice flour
• Wild rice
Barley
• Not whole grain
– “Pot”
– “Scotch”
– “Pearl” or “Pearled”
• Whole grain
– Whole grain barley
– “Dehulled”
Whole Corn “Treated with Lime”
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Examples: tortilla chips, taco shells, tamales
May be called “masa”
Must bear one of the FDA health claims
Manufacturers documentation
Wheat, Rice, or Rye
• No descriptor “whole-grain” or “brown rice”
• Further documentation from manufacturer
before purchase
Noncreditable Grains
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Oat fiber
Corn fiber
Bran
Germ
Modified food starch,
corn starch, wheat
starch
• Workbook:
– Whole Grain-Rich Foods
– Grain Products
(Ingredients) That Are
Not Whole Grains
– Identifying Whole GrainRich Foods Activity
Whole Grain Stamp
• Good information product contains whole
grains
• Whole grain must be matched to serving size
for school meals program
• 8 grams of whole grains but may not meet the
school meal requirement
Whole Grain-Rich Criteria
• 100 percent whole grain
• Blend of whole grain and/or enriched flour
• Blend flour 50% whole grain
SP 30-2012
• Grains credited per-ounce equivalent (oz eq)
• Handout:
USDA Policy Memo “Grain Requirements
for the National School Lunch Program and
School Breakfast Program- SP 30-2012
(April 26, 2012).” The memo is located at:
http://www.fns.usda.gov/sites/default/file
s/SP30-2012os.pdf
SP 30-2012 Criteria Element 1
• Element 1
– Must meet the oz eq requirements defined by SP
30-2012
• Handout: SP 30-2012
SP 30-2012 Criteria Element 2
• Element 2 requirements:
– The whole-grain content per oz. eq must be at
least 8.0 grams or more for Groups A – G.
– For Groups H and I, the volumes or weights listed
must be offered to credit as 1 oz. eq and whole
grains must be the primary grains (with other
grains being enriched).
SP 30-2012 Criteria Element 2,
continued
• Element 2 requirement:
– May be determined from information provided on
the product packaging or by the manufacturer, if
available.
SP 30-2012 FDA Approved Whole
Grain Health Claims
• 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 certain cancers.
OR
• Diets rich in whole grain foods and other plant
foods, and low in saturated fat and cholesterol,
may help reduce the risk of heart disease.
Element 2 Requirements:
First Ingredient
• Ingredient declaration
– List whole grain first especially non-mixed and
mixed dishes
Non-Mixed Dishes
• Examples: breads and cereals
• Whole grains primary ingredient by weight
• Required
– proper documentation or standardized recipe
Mixed Dishes
• Examples: pizza, breakfast burrito
• Whole grains primary ingredient by weight
• Required
– proper documentation or standardized recipe
Flour Blends
• Whole grains contains at least 8.0 grams per
oz
• Weight of whole gains greater than first
ingredient
• Bran and germ not credited
• Noncreditable grains allowed as ingredients if
less than 2 percent
Ready-to-Eat (RTE)
• Whole grain listed as primary ingredient
• 100 percent whole grains are not required to
be fortified
• If product includes enriched ingredients must
meet FDA Standard of Identity
Child Nutrition (CN) Label
• Terms oz eq grains on CN label means
products meets whole grain requirement
• Terms “breads” or “bread alternate” previous
meal pattern requirements
• Workbook:
– Whole Grain-Rich Criteria Flow Chart Activity
– How Do I Know if a Product Meets Whole GrainRich Criteria?
All Natural Whole-Wheat Pasta
“Ingredients:
Whole grain wheat flour, wheat flour, oat fiber”
White Whole-Wheat Breadsticks
Ingredients for U.S. Market:
Whole-wheat flour, water, enriched unbleached wheat
flour (wheat flour, malted barley flour, niacin, iron as
ferrous sulfate, thiamine mononitrite, enzyme, riboflavin,
folic acid), yeast, sugar, wheat gluten. Contains less that
2% of the following: soybean oil, salt, oat fiber, honey,
sodium stearoyl lactylate, datem, acesulfame potassium,
ascorbic acid, enzyme. May contain milk, soy, egg and
sesame.
Reduced Carb Wheat Tortilla
Ingredients:
Water, modified food starch, whole-wheat flour,
wheat gluten, powdered cellulose,
hydrogenated soybean oil, caramel color, wheat
protein isolate (wheat gluten, lactic acid, sulfite),
sodium bicarbonate, contains 1% or less of salt,
cellulose gum, cornstarch, distilled
monoglycerides.
White Corn Tortillas
Ingredients:
• Whole corn treated with lime, water, cellulose
gum, propionic acid (to preserve freshness),
benzoic acid (to preserve freshness),
phosphoric acid (preservative), dextrose, guar
gum, amylase.
USDA Foods, Tortilla, Whole Wheat
Product Description:
These frozen 8 inch whole-wheat tortillas are
made of whole wheat flour or a combination of
whole wheat flour and enriched wheat flour.
The tortillas meet the criteria for a whole wheat
food.
• Internet Activity: USDA Foods (Optional)
Calculating Ounce Equivalencies
• FNS Policy Memo SP 30-2012
• Documentation
– Standardized Recipe
– Product formulation statement
Whole-Grain Bread Example
• One slice weighs 0.9 oz
• Ingredient statement lists whole-wheat flour
first. All other grains are enriched.
• Manufacturer documentation states that each
slice contains 17 grams of creditable grain and
no noncreditable grains
Based on Total Weight of Creditable
Grains: Whole-Grain Bread
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Contains 16 grams creditable grains
Group B
Calculation: 0.9 oz (weight) ÷ 1.0 oz = 0.9 oz
0.9 oz rounds down to 0.75 oz eq grains per
slice
Based on Grams of Creditable
Grains: Whole-Grain Bread
• Divide grams of creditable grain by the
standard 16 grams per oz eq
• Calculation: 17 g ÷ 16 g = 1.06
• 1.06 rounds down to 1.0 oz eq grains per slice
Whole-Grain Pasta Example
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Dry pasta weighs 32 grams
Whole-wheat first ingredient
All other grains enriched
Manufacturer documentation ½ cup (cooked)
contains 29 grams of creditable grain
Based on Exhibit A Volume:
Whole-Grain Pasta
• Group H (Policy Memo)
• Product label and manufacturers
documentation
• Calculation: ½ cup served ÷ ½ cup per oz eq=
1.0 oz eq grains
Based on Dry Weight: Whole-Grain
Pasta
• Exhibit A (Policy Memo)
• Calculation: 32 g ÷ 28 g = 1.14
• 1.14 rounds down to 1.0 oz eq grains per
portion of dry pasta
Based on Grams of Creditable
Grains: Per Portion
• Pasta
• Manufacturers must provide documentation
on company letterhead. (Group H of Exhibit A)
• Calculation: 29 g ÷ 28 g = 1.03
• 1.03 rounds down to 1.0 oz eq grains per ½
cup cooked pasta
Practice Evaluating Whole
Grain-Rich Foods
• Determine if the product meets the whole
grain-rich criteria for school meals.
• Workbook: Evaluating Whole Grain-Rich Food
Products Worksheet
Acceptable Documentation
• Ingredient declaration primary ingredient
• Copy of the food label: in grams for school
meal serving size
• Copy of food label: FDA whole-grain health
claims
• Customized product formulation statement on
manufacturer letterhead
Acceptable Documentation, continued
• USDA CN Labels for entrée that contains grains
• Recipe includes
– Ingredients and ingredient amounts by weight and
volume
– USDA fact sheet and manufacturer documentation
if not clear item meets the whole grain-rich
criteria
– May need additional documentation
Thank You
• Post Assessment
• Evaluations
• Certificates
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Institute of Child Nutrition
The University of Mississippi
School of Applied Sciences
www.theicn.org
800-321-3054
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