Meeting the Whole GrainRich Criteria Presented by Erlisa
Meeting the Whole Grain-Rich Criteria Presented by: Erlisa Levin, MPH, RD and Katie Hunter, RD
Objectives 1. Overview of the Whole Grain-Rich criteria for the National School Lunch (NSLP) and School Breakfast Programs (SBP) 2. Identify Whole Grain-Rich products and review meal pattern requirements 3. Review minimum serving size criteria and calculations of ounce equivalents 4. Provide helpful resources with links
What Is a Whole Grain?
Whole Grain-Rich “Whole grain-rich products must contain at least 50% whole grains and the remaining grains in the product must be enriched. ”
Refined (Enriched) Grains
Nutrition Facts Labels To know if a food is a whole grain product, you must see the word “WHOLE” in the ingredient list.
Whole Grain-Rich Timeline § SY 2012 -13 and 2013 -14: Half of all grains must be whole grain § SY 2014 -15: All grains offered during the school week must meet the whole grain-rich criteria § Not the same as 100 percent whole grain § Whole grain-rich = At least 50 percent whole grain and the rest of the product/flour must be enriched § SY 2016 -17: All grains offered during the school week must meet the whole grain-rich criteria. § SY 2017 -18: Menus must be 100% whole grain-rich. The USDA has granted this exemption in order to allow SFAs additional time to transition to a menu with 100% whole grain-rich products in SY 201718. *Optional exemption request available*
How to Meet the WGR Criteria Meet at least one of the following criteria: • Product ingredient listing must list whole grain first: • (exception: if water is the first ingredient, then whole grain must be the second ingredient. )
How to Meet the WGR Criteria Continued • Whole grains per serving must be ≥ 8 grams OR • 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 • Have a valid Child Nutrition (CN) Label crediting oz. eq grain OR • Have recipe or manufacturer documentation verifying that the total weight of whole grain ingredients exceeds the weight of the non-whole grain ingredients
How to Identify the Whole Grain Stamp Products may have a whole grain stamp. There are 2 DIFFERENT TYPES OF this stamp Basic Stamp = product contains at least 8 g (8 grams) of whole grain, but may also contain some refined grain. 100% Stamp = All grain ingredients are whole grain
Whole Grain?
Whole Grain?
Whole Grain? 1. 5 lb > 1 lb.
Examples of Whole Grains • • • Cracked wheat Crushed wheat Whole-wheat flour Graham flour Entire-wheat flour Bromated wholewheat flour Whole durum wheat flour Quinoa Millet Amaranth Faro • The word whole listed before a grain - e. g. whole wheat • Berries & groats are used to designate whole grains – e. g. wheat berries or oat groats • Rolled oats & oatmeal (includes old-fashioned, quick cooking, instant • Brown rice, brown rice flour, wild rice • Triticale, teff • Sorghum • Buckwheat
Examples of NON-Whole Grains
Breakfast Requirements Breakfast: Grains Component Breakfast Meal Pattern Grades K-5 Grades 6 -8 Grades 9 -12 Grades K-8 7(1) 8(1) 9(2) 8(1) Minimum Per Week (Minimum Per Day) Grains (oz. eq) ALL grains must be whole grain-rich – unless exemption has been approved.
Lunch Requirements ALL grains must be whole grain-rich – unless exemption has been approved.
Sample Lunch Entrees
Ounce Equivalents? !? ! • Servings of grains are called “ounce equivalents” (oz. eq) • 3 Ways to determine oz. eq for grains: 1. Calculate using “Exhibit A” 2. CN Label listing oz. eq of grain, if available (easiest method) 3. Calculate based on creditable grains in the product
Exhibit A
Grain-Based Desserts Limited to 2 oz eq/week • Formulated grain-fruit products credit as a grain, not a fruit, noted in Group E of Exhibit A. Example: Cereal bars or toaster pastry • Sugar in grain items is allowed: • Some grain products can only be served as desserts in lunch and are not allowable in breakfast (brownies, cake, cookies). • Graham Crackers are considered to be a dessert item at lunch.
Calculating Oz Eq Grains Using Exhibit A • Example: 60 gram hamburger bun (2. 1 oz. ) • Hamburger bun is in Group B on Exhibit A • For Group B: 1 oz eq = 28 g or 1. 0 oz. • Product weight (g) ÷ 28 = oz eq • 60 ÷ 28 = 2. 1 oz eq = 2 oz eq
More Examples • 5 mini pancakes contain 30 grams creditable grains (from manufacturer) • Grams of creditable grains ÷ 16 = oz eq grains (Group C, Exhibit A ) • 30 ÷ 16 = 1. 875 oz eq = 1. 75 oz eq
More Examples • Example: 1 cup cooked spaghetti (pasta) • Pasta is in Group H on Exhibit A • For Group H: ½ cup cooked pasta = 1 oz eq • 1 cup cooked pasta = 2 oz eq • Example: 1. 1 oz. round ready-to-eat (RTE) breakfast cereal • RTE breakfast cereal is in Group I on Exhibit A • For Group I: 1 cup or 1 ounce = 1 oz eq • 1. 1 oz. = 1. 0 oz eq
(CN) Child Nutrition Label
How to Determine Creditable Grains Recipe or product information Creditable grains in grams: • whole grain meal and/or flour per serving; OR • whole grain plus enriched meal or flour per serving • Use Exhibit A: • • • Divide by 16 to get oz eq grains for Groups A-G • Divide by 28 to get oz eq grains for Group H • Group I (RTE cereals) is reported by volume or weight Non-creditable grains do not credit toward meal pattern components and must be present at less than 2 percent of product formula (or 0. 25 oz eq): Ex: oat fiber, bran, germ, modified food starch, corn starch
Example 1
Product Formulation Statement by Weight
Product Formulation Statement by Creditable Grain
Q&A Q: Does the breading on meat/meat alternate chicken nuggets count toward the grain requirement? A: If the breading meets the whole grain-rich criteria and meets the minimum creditable amount per serving, (from Exhibit A, Group B, . 25 oz or 7 gm = ¼ oz eq), the breading credits toward the grains component
Q&A Q. Does the Chicken Corn Dog count towards the grain requirement? A: No. The breading on the chicken corn dog DOES NOT meet the WGR criteria because Yellow Corn Meal is not a whole grain.
Q&A Q. Does the RTE Breakfast Cereals meet the Whole Grain-Rich Criteria? A. Yes. It list’s a whole grain as the first ingredient.
In Conclusion or Summary · · Reviewed how to calculate oz equivalents Showed many examples of WGR; where to find them Easily read the label to identify WGR items Reviewed the Meal pattern requirements
Resources • Whole Grain Resources for the National School Lunch and School Breakfast Program: http: //www. fns. usda. gov/sites/default/files/Whole. Grain. Resource. pdf • Form #104 School Lunch Meal Pattern Grains Fact Sheet • Form #33 Exhibit A Form • Form #279 Temporary Exemption Form • Complete details of this exemption are found in USDA Memo SP 20 -2015, found at: http: //www. fns. usda. gov/sites/default/files/cnd/SP 20 -2015 os. pdf • USDA Best Practices Sharing Center: http: //healthymeals. nal. usda. gov/bestpractices • Alliance for a Healthier Generation: https: //schools. healthiergeneration. org/tools__resources/ • Smarter Lunchroom Techniques: http: //smarterlunchrooms. org/ • Team Nutrition Resources: http: //www. fns. usda. gov/tn/team-nutrition • (CN) Child Nutrition Labeling Resources: http: //www. fns. usda. gov/cnd/cnlabeling/default. htm
Thank you for attending Meeting the Whole Grain-Rich Criteria webinar! This webinar will count toward 1 hour of professional standards training: • Key Area- 1000 • Learning Topic- 1150 Please forward any questions to SNP email at : snpspecialprojects@ag. state. nj. us. Department of Agriculture School Nutrition Programs 609. 984. 0692 www. nj. gov/agriculture USDA is an equal opportunity provider and employer
- Slides: 35