Meeting Whole Grain Requirements in School Meals...• “Pot” or “Scotch” barley and...

Meeting Whole Grain Requirements in School Meals

GRAIN REQUIREMENTS

2Louisiana Believes

The Whole Grain-Rich Criteria is mandatory for the following programs:

• National School Lunch Program

• School Breakfast Program

GRAIN REQUIREMENTS

• The food must meet the criteria for whole grain

AND

• The food item must meet the ounce equivalent requirements for the grains component

Louisiana Believes 3

DEFINITION OF “WHOLE GRAIN-RICH” FOR THE NSLP AND SBP

4Louisiana Believes

The product contains EITHER:

• 100% whole grain

• A blend of whole-grain meal or flour and enriched meal or flour that is at least 50% whole grain.The remaining amount must be enriched.

COMMON WHOLE GRAINS USEDAS INGREDIENTS

5Louisiana Believes

Wheat• Wheat berries• Whole-grain wheat• Cracked wheat• Whole-wheat flour• Graham flour• Whole durum flour• Sprouted wheat• Bulgur• White whole wheat flour

Rye• Whole rye• Rye berries• Whole-rye flour• Whole-rye flakes

Barley• Whole barley• Whole-grain barley• Whole-barley flakes• Whole-barley flour

Oats• Whole oats• Oat groats• Oatmeal or rolled oats• Whole-oat flour

Corn

Brown Rice• Brown rice• Brown rice flour

Wild Rice• Wild rice• Wild Rice flour

• Whole corn• Whole-corn flour• Whole-grain corn

flour• Whole-grain

cornmeal• Whole cornmeal

OTHER WHOLE GRAIN PRODUCTS THAT CAN BE USED AS INGREDIENTS

6Louisiana Believes

• Reconstituted whole wheat can be a whole grain. Request documentation from the milling company that they recombined the grain components to natural proportions of bran, germ, and endosperm.

• Other whole-grain products do not have the word “whole” in their description such as brown rice, brown rice flour, wild rice, quinoa, millet, triticale, teff (Ethiopian seed grass), amaranth, buckwheat, or sorghum.

ACCEPTABLE WHOLE GRAIN DOCUMENTATION

7Louisiana Believes

• An ingredient declaration from the product container that shows whole grain as the primary ingredient by weight

• A food label showing the amount of whole grain in grams for the appropriate NSLP/SBP serving size

• A copy of a food label displaying one of the FDA whole-grain health claims

• USDA-Authorized CN Labels for entree items that include grains.

Acceptable Whole Grain Documentation

8Louisiana Believes

Additional Documentation That May Be Used:

• A product formulation statement on manufacturer letterhead

• Standardized Recipe

• USDA Foods Fact Sheet

Grains That Are Not Considered Whole Grains

9Louisiana Believes

Flour White Flour Wheat Flour

All-Purpose Flour Unbleached Flour Bromated Flour

Enriched Bromated Flour Enriched Flour Instantized Flour

Phosphated Flour Self-rising Wheat Flour Enriched Self-Rising Flour

Bread Flour Cake Flour Durham Flour

Corn Grits Hominy Grits Hominy

Farina Semolina Degerminated Corn Meal

Enriched Rice Rice Flour Couscous

Grain Products That Often Do Not Meet Whole Grain-Rich Criteria

10Louisiana Believes

• “Pot” or “Scotch” barley and “pearl” or “pearled” barley are not whole grains unless whole barley or whole grain barley is on the product label or ingredient statement.

• “Stone ground” must also contain “whole” in the ingredient statement.

• Whole corn “treated with lime” or “masa” (often used in tortilla chips and taco shells) must have one of the FDA whole-grain health claims on the packaging.

NON-CREDITABLE GRAINS


Oat Fiber Corn Fiber Bran

Germ Modified Food Starch Cornstarch

Wheat Starch Potato Flour Legume Flour

Other Vegetable Flours

If grain products include these ingredients they must be less than 2 percent of the product formula (less than 0.25 ounce equivalents) for the product to be creditable at

lunch or breakfast

DETERMINING PERCENT OF NON-CREDITABLE GRAINS


Ingredient Statement for White Whole -Wheat Bread Sticks

Whole wheat flour, water, enriched unbleached wheat flour (wheat flour, malted barley flour, niacin, iron as ferrous sulfate, thiamine mononitrate, enzyme, riboflavin, folic acid), yeast, sugar, wheat gluten, soybean oil, salt, oat fiber, honey, sodium stearoyl lactlylate,

deatem, acesulfame potassium, ascorbic acid, enzyme.

DETERMINING PERCENT OF NON-CREDITABLE GRAINS


Formulation Statement for Documenting Grains in School Meals Required Beginning School Year (SY) 2013-2014

(Crediting standards Based on Grams of Creditable Grains)

II. Does the product contain noncreditable grains: ___Yes ___No How many grams:___ (Products with more than 0.24 ounce equivalent (oz eq) or 3.99 grams for Groups A-G or 6.99 grams for Group H of noncreditable grains may not credit towards the grain requirements for school meals.)

I certify that the above information is true and correct and that a ounce portion of this product (ready for serving) provides oz equivalent Grains. I further certify that noncreditable grains are not above 0.24 oz eq. per portion. Products with more than 0.24 oz equivalent or 3.99 grams for Groups A-G or 6.99 grams for Group H of noncreditable grains may not credit towards the grain requirements for school meals.

PRODUCT FORMULATION STATEMENT FOR GRAINS


The prototype Product Formulation Statement for Grains can be found at: http://www.fns.usda.gov/sites/default/files/PFSgrains13-14.pdf

The Product Formulation Statement includes:

1. Crediting Standards Based on Grams of Creditable Grains

AND

2. Crediting Standards Based on Revised Exhibit A (weights per oz equivalent)

http://www.fns.usda.gov/sites/default/files/PFSgrains13-14.pdf

DETERMINING IF A PRODUCT IS WHOLE GRAIN-RICH


The food must meet at least one of the following requirements:

1. Whole grains per oz eq are at least 8.0 grams or more for Groups A – G of Exhibit A forGroups H and I, whole grains must be the primary grains (other grains must be enriched) .

2. The product includes one of the following U.S. Food and Drug Administration (FDA)-approved whole grain health claims 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 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.”

3. The product ingredient declaration lists a whole grain first.

WHOLE GRAIN STAMP


**Note that this product has the whole grain stamp, but the first ingredient is enriched wheat flour

MULTIPLE GRAINS IN A PRODUCT


Products containing multiple ingredients may meet the whole grain-rich criteria when all whole grains combined are the primary

ingredient by weight

BOB’S RED MILL 10 GRAIN HOT CEREAL

WATER AS THE FIRST INGREDIENT


Water can be the first ingredient, but whole grain must be the first ingredient after water

DETERMINING WHOLE GRAINS IN RECIPES


The weight of grain ingredients is used to determine whether the weight of whole grains is greater than or equal to the weight of grains that are not whole grain.

WHOLE GRAIN-RICH CRITERIA FOR READY-TO-EAT CEREAL


• Ready-to-eat (RTE) breakfast cereals must list a whole grain first in the ingredient list and the cereal must be fortified.

• Cereals that are 100 percent whole grain do not need to be fortified to meet requirements.

WHOLE GRAIN-RICH CRITERIA FOR READY-TO-EAT CEREAL


FINAL RULE: FLEXIBILITIES FOR MILK, WHOLE GRAINS, AND SODIUM REQUIREMENTS


• The final rule requires that half of the weekly grains in the school lunch and breakfast menu be whole grain-rich, thus ending the need for the exemption process.

• By codifying these changes, USDA acknowledges the persistent menu planning challenges experienced by some schools, and affirms its commitment to give schools more control over food service decisions and greater ability to offer wholesome and appealing meals that reflect local preferences.

WHOLE GRAIN RESOURCE


GRAIN-BASED DESSERTS


Grain Based Desserts

Only two (2.0) ounce equivalencies of grain-based desserts allowed at lunch per

school week

Formulated Grain-Fruit Products do not count as fruit and must be considered a grain-based

dessert

CALCULATING OUNCE EQUIVALENTSOF GRAINS


1 ounce equivalent

1ounce

GRAIN REQUIREMENTS


All breads/grains must be Whole Grain-Rich

Breakfast K-5

Breakfast6-8

Breakfast 9-12

LunchK-5

Lunch6-8

Lunch9-12

Grain Ounce Equivalents 7-10 (1) 8-10 (1) 9-10 (1) 8-9 (1) 8-10 (1) 10-12 (2)



Ounce Equivalents can be calculated based on the total weight of the product (see Exhibit A)

Whole Wheat Bagel

-One bagel weighs 57 grams

-Using Exhibit A, a one ounce equivalent of the bagel equals 28 grams

-How many ounce equivalents is this bagel? 2 ounce equivalents



Whole Wheat Pancakes

-3 Pancakes equal 97 grams

-Using Exhibit A, one ounce equivalent of Pancakes equals 34 grams

-How many ounce equivalents are in these pancakes?

2.75 ounce equivalents



Product Formulation Statement

Using Exhibit A, one ounce equivalent of the bread equals 28 grams or 1 ounce

• How many ounce equivalents in 1.96 ounces• Always remember to round down when calculating ounce

equivalents

1.75 ounce equivalents



• Ounce Equivalents can also be calculated based on the total weight of creditable product.

• 16 grams of creditable grain is required to equal one ounce equivalent for Groups A-G using Exhibit A.

Ultra Loco Bread



Whole Grain Rice

-Using Exhibit A, Group H28 grams (1 ounce) of dry rice is equivalent to one ounce equivalent of grain

--How many ounce equivalents are in 48 grams of rice1.5 ounce equivalents



• Ounce Equivalents can also be calculated based on the total volume of creditable product for Group H

Whole Grain Rice-Using Exhibit A, Group H

½ cup of cooked rice is equivalent to one ounce equivalent of grain

-How many ounce equivalents are in 1 cup of rice2 ounce equivalents



Total grain - 22 ounces X 28.35 = 623.7 grams

623.7/50 servings = 12.47 grams per serving

12.47 grams/34 grams (Exhibit A-Group C) = .366 = .25 oz. equivalents of grain(rounded down)

CALCULATING OUNCE EQUIVALENTSOF COLD CEREAL


• Ounce Equivalents for cold cereal can be calculated by weight or volume

equivalent

Honey Nut Cheerios

Using Exhibit A, 1 ounce of cereal equals one ounce equivalent. This product is 28 grams (1 ounce).

Equals 1 oz equivalent

Using Exhibit A, 1 cup of cereal rounds equals one ounce equivalent. This product contains ¾ cup of cereal rounds.

Equals .75 oz equivalent

CALCULATING OUNCE EQUIVALENTSOF COLD CEREAL


GRAIN EXTRAS!


Breakfast K-5

Breakfast6-8

Breakfast 9-12

LunchK-5

Lunch6-8

Lunch9-12

Grain Ounce Equivalents 7-10 (1) 8-10 (1) 9-10 (1) 8-9 (1) 8-10 (1) 10-12 (2)

When the daily and weekly minimums of whole grain-rich items have been met, enriched grain products such as grits can be used as an EXTRA.

These items must be included in the nutritional assessment of the menu and must meet the guidelines for calories, saturated fat, and sodium.

Meeting Whole Grain Requirements in School Meals...• “Pot” or “Scotch” barley and...

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