Bread/Grain Requirements for the National School Lunch Program 2012-2013 SY

1. Bread/Grain Requirements for the National School Lunch Program2012-2013 SY Leslie Otts Linda Harding Melanie Crews In accordance with Federal Law and U.S. Department of Agriculture policy, this institution is prohibited from discriminating on the basis of race, color, national origin, gender (male or female), age, or disability.

2. Agenda • Nutrition Standards in the NSLP • Equivalent Minimum Serving Size Criteria • Meal Pattern Requirements for Grains • Whole Grain-Rich Requirements • Whole Grain-Rich Activity • Resources

3. Grain Component : NSLP Nutrition Standards

4. Grain quantities are based on ounce equivalencies (oz eq) consistent with the DGAs and My Plate All of the components and serving sizes required were established through an extensive review of 24 nutrients.

5. Make it Healthy! • Offer food items that are low in added; • sugars • sodium • saturated fat

6. Serving Size Equivalents Minimums Maximums

7. How is the Bread Grain Component Measured? • The term “oz eq” or “oz eq grains” is used for crediting a Grain/Bread component. This indicates that the product meets the whole grain-rich criteria when seen on a CN Label. • The terms “bread” or “bread alternate” on a CN Label indicates the product meets previous program requirements for grain/breads.

8. Minimum Serving Size Criteria • For SY 2012-2013, SFAs will be allowed to use the old guidance to credit grain products based on 14.75 g of creditable grains per serving or may use the updated Ex A • Section 3 of FBG • Beginning July 1, 2013, All grain products must be credited based on per ounce equivalent (oz eq) standards. You may find these standards in the Grain Requirements for the NSLP and SBP memo (SP30-2012)

9. 29.64

10. Minimum Serving Sizes Criteria • One quarter of an oz eq is the smallest amount allowable to be credited toward the grain component 1.72 oz eq would be counted 1.50 oz eq .24 oz eq would not be credited • Multiple grain offerings can count for the minimum daily requirement (as long as the student is able to select all that would account for that grain )

11. Example of crediting .75 oz eq + 1.75 oz eq = 2.5 oz eq

12. The oz eq may be determined by either • using the weights or volumes listed in Exhibit A • the SFA may require documentation from a mfr certifying the grams of creditable grain per portion for determining the oz eq from a given product.

13. Minimum Serving Sizes Criteria • Exhibit A: School Lunch and Breakfast (FBG) contains the equivalent minimum weights for a wide variety of purchased food items to meet the oz equivalent criteria • Child Nutrition Administrators may use Exhibit A instead of calculating the actual amount of grains in a product since it provides the equivalent minimum weights to provide one oz eq of grains • Exhibit A provides oz equivalent information for a range of products commonly offered in schools

14. Exhibit A: School Lunch and BreakfastWhole Grain-rich Ounce Equivalency (Oz Eq) Requirements for School Meal Programs • Groups A-G; whole grain must be at least 8 grams or more • Groups H and I of Exhibit A ; offered to credit oz eq

15. Ounce Equivalent Standards Baked Goods- 16 grams to provide 1 oz eq credit Breads, Biscuits, Bagels Cereal Grains- 28 grams (approx 1 oz by wt) of dry product, the cooked volume equivalent is ½ cup Oatmeal, Pasta, Brown Rice RTE cereal- 28 grams or 1 oz of product is considered an ounce equivalent 1c of flakes or rounds, 1 ¼ c puffed cereal, ¼ c granola

18. Math Time! • The contribution of grains in a recipe or product formulation for items may be calculated to determine the number of oz eq grains the recipe provides based on 16 g of grain ingredients per oz eq. • The crediting is determined by: Grams whole-grain meal and/or flour Or Grams Whole-grain enriched meal and/or flour Number of servings the formulation or recipe yields 16 grams per oz eq standard

19. Calculating School Baked Rolls • Total Flour= 8c WW (960g/c) 6c EWF (125g/c) 960g WWF + 750g Enr White Flour= 1710g 1710g / 50 servings / 16g creditable grains = 2.1375 oz eq 1 Whole grain-rich roll = 2 oz eq

20. Other Grain Requirements • A ready-to-eat (RTE) breakfast cereal must list a whole grain as the primary ingredient and the RTE cereal must be fortified • If a grain product includes enriched ingredients or grains, the product must meet the FDA’s standards of identity for enrichment • Bran and Germ are not creditable in school meals • Non-creditable grain ingredients in products at very low levels used as processing aids are allowable at levels less than 2%

21. Battered or Breaded Products • During SY 2012-13, battered and breaded products offered will not need to be counted toward the maximum weekly grain requirements. • Beginning July 1, 2013, ALL grains including the battered and/or breaded products offered must be counted towards the weekly grain requirement

22. Meal Pattern Requirements for Grain/Bread Component at Lunch

23. Minimum and Maximum Grain Requirements • Schools must offer the daily minimum requirement of 1 serving for all grades and weekly serving ranges of grains that provide at least the minimum number of servings while not exceeding the maximum number of servings. • Grades K-5: 8 to 9 servings • Grades 6-8: 8 to 10 servings • Grades 9-12: 10 to 12 servings

24. Grains Requirements for School Lunch • During SY 2012-2013, battered and/or breaded products offered will not need to be counted toward the maximum weekly grain requirements in the meal pattern. • Beginning July 1, 2013 (SY 2013-2014), all grains which are part of battered and/or breaded products offered must be counted towards the weekly grain requirement.

25. Grains Requirements for School Lunch • At least HALF of grains offered at lunch must be whole grain-rich for 12-13 and 13-14 SY’s • By 14-15 SY ALL grains offered at LUNCH must be whole-grain rich

26. Grain Requirements, Grain Based Desserts • Only two creditable grain-based desserts are allowed PER WEEK at LUNCH • What is a creditable grain-based dessert? • The amount of grain in the product must be adequate to provide a serving of grain according to the current FBG chart during 2012 or according to the memo.

27. Whole Grain-Rich Requirements

28. Common Whole Grains • Cracked Wheat • Crushed Wheat • Whole Wheat Flour • Graham Flour • Entire Wheat Flour • Bromated Wheat Flour • Whole Durum Flour • Bulgur, made from cracked wheat, a whole grain, will be labeled “bulgur (cracked wheat).” If labeled, just “bulgur”, further documentation must be obtained

29. Products that are NOT Whole Grains: • Flour, white flour, wheat flour, all-purpose flour • Enriched flour, unbleached flour, bromated flour • Enriched unbleached flour, enriched bromated • Instantized flour, phosphated white flour, • Cake flour, self-rising flour, bread flour

30. Whole Grain-Rich Criteria Meet serving size requirements in Grains/Breads Instruction and ….

31. Whole Grain-Rich Criteria 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

32. Non-Mixed Dishes:Breads, Rolls, BunsCerealsPizza CrustBiscuitsBagels

33. Pizza Crust Ingredients: Water, Whole Wheat Flour, Enriched Flour (Wheat Flour, Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid, Enzyme), Sugar, Palm Oil with Lecithin, Soybean Oil, Yeast, Salt, Sodium Bicarbonate, Sodium Aluminum Phosphate, Dough Conditioners (Wheat Flour, Datem, Dextrose, Soybean Oil, Ascorbic Acid, Enzymes, L-Cysteine).

34. Mixed Dishes:Corn DogsPizzaLasagna

35. Turkey Corn Dog Ingredients: BATTER: WATER, WHOLE GRAIN WHEAT FLOUR, SUGAR, WHOLE GRAIN CORN MEAL, CONTAINS 2% OR LESS OF: LEAVENING (SODIUM ACID PYROPHOSPHATE, SODIUM BICARBONATE), MODIFIED WHEAT STARCH, SOYBEAN OIL, SALT, SOY LECITHIN, NATURAL AND ARTIFICIAL FLAVOR, HONEY SOLIDS (WHEAT STARCH, CALCIUM STEARATE) NONFAT DRY MILK, DRIED WHOLE EGGS. COOKED IN VEGETABLE OIL. LOW FAT TURKEY FRANK: TURKEY, WATER, MECHANICALLY SEPARATED TURKEY, *SOY PROTEIN CONCENTRATE, CORN SYRUP, SALT, CONTAINS 2% OR LESS OF: FLAVORINGS, DEXTROSE, POTASSIUM LACTATE, ASCORBIC ACID (VITAMIN C), NATURAL HICKORY SMOKE FLAVOR, EXTRACTIVES OF PAPRIKA, SODIUM NITRITE, SODIUM DIACETATE *ESCEEDS AMOUNT IN REGULAR FRANKS. CONTAINS EGG, MILK, SOY AND WHEAT

36. Mixed Grains Ingredients: Enriched Wheat Flour, Whole Wheat, Whole Oats…. Manufacturer’s Spec Sheet: • Enriched Wheat Flour (40% of grain) • Whole Wheat (30% of grain) • Whole Oats (30% of grain)

37. Flour Blends • Ingredients: flour blend (whole wheat flour, enriched flour), sugar, cinnamon…

38. CN Labels • Label claims will now support the Final Rule and Meal Patterns for NSLP and SBP • Labels will identify whole grain-rich items in crediting statement (WGR Grains) • Products that include vegetable subgroups will identify those subgroups on the CN label

45. Whole Grain or Not?

46. Whole Grain or Not? • “15 Grain Whole Grain Bread” • 1st Ingredient is Whole Wheat Flour • “Grain Bread” • 1ST Ingredient is Wheat Flour • “Cheerios” • 1st Ingredient is Whole Grain Oats

47. Whole Grain or Not? • “15 Grain Whole Grain Bread “ • 1st Ingredient is Whole Wheat Flour • “Grain Bread” • 1ST Ingredient is Wheat Flour • “Cheerios” • 1st Ingredient is Whole Grain Oats Yes! NOT Yes!

48. Whole Grain or NOT? • “Quaker Oats” • 1st Ingredient is “100% Natural Whole Grain Rolled Oats” • “Whole Grain White Bread” • 1st Ingredient is Enriched Wheat Flour • “Soft and Smooth Whole Grain White Hot Dog Buns” • 1st Ingredient is Enriched Bleached Flour

49. Whole Grain or NOT? • “Quaker Oats” • 1st Ingredient is “100% Natural Whole Grain Rolled Oats” • “Whole Grain White Bread” • 1st Ingredient is Enriched Wheat Flour • “Soft and Smooth Whole Grain White Hot Dog Buns” • 1st Ingredient is Enriched Bleached Flour Yes! NOT NOT

50. Whole Grain or NOT? • “Honey Wheat Bread” • 1st Ingredient is Wheat Flour, 2nd Ingredient is Stone Ground Whole Wheat.. • “White Wheat Healthy White” • 1st Ingredient is Unbleached Enriched Wheat Flour • “Stone Ground Wheat Bread” • 1st Ingredient is Stone Ground Wheat flour • Corn Flakes • 1st Ingredient is Milled Corn