Meeting the Whole Grain-Rich Criteria

1. Meeting the Whole Grain-Rich Criteria Presented by: Erlisa Levin, MPH, RD and Katie Hunter, RD

2. Objectives • Overview of the Whole Grain-Rich criteria for the National School Lunch (NSLP) and School Breakfast Programs (SBP) • Identify Whole Grain-Rich products and review meal pattern requirements • Review minimum serving size criteria and calculations of ounce equivalents • Provide helpful resources with links

3. What Is a Whole Grain?

4. Whole Grain-Rich “Whole grain-rich products must contain at least 50% whole grains and the remaining grains in the product must be enriched.”

5. Refined (Enriched) Grains

6. Nutrition Facts Labels To know if a food is a whole grain product, you must see the word “WHOLE” in the ingredient list.

7. 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 2017-18. *Optional exemption request available*

8. 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.)

9. 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

10. How to Identify the Whole Grain Stamp Products may have a whole grain stamp. There are 2 DIFFERENT TYPES OF this stamp 100% Stamp = All grain ingredients are whole grain Basic Stamp = product contains at least 8g (8 grams) of whole grain, but may also contain some refined grain.

11. Whole Grain?

12. Whole Grain?

13. Whole Grain? 1.5lb > 1lb.

14. Examples of Whole Grains • Cracked wheat • Crushed wheat • Whole-wheat flour • Graham flour • Entire-wheat flour • Bromated whole-wheat 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

15. Examples of NON-Whole Grains

16. Breakfast Requirements Breakfast: Grains Component ALL grains must be whole grain-rich – unless exemption has been approved. Breakfast Meal Pattern

17. Lunch Requirements ALL grains must be whole grain-rich – unless exemption has been approved.

18. Sample Lunch Entrees

19. Ounce Equivalents?!?! • Servings of grains are called “ounce equivalents” (oz. eq) • 3 Ways to determine oz. eq for grains: • Calculate using “Exhibit A” • CN Label listing oz. eq of grain, if available (easiest method) • Calculate based on creditable grains in the product

20. Exhibit A

21. 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.

22. 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 ozeq = 2 oz eq

23. 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 ozeq = 1.75 oz eq

24. 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

25. (CN) Child Nutrition Label

26. 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-creditablegrains do not credit toward meal pattern components and must be present at less than 2 percent of product formula (or 0.25 ozeq): • Ex: oat fiber, bran, germ, modified food starch, corn starch

27. Example 1

28. Product Formulation Statement by Weight

29. Product Formulation Statement by Creditable Grain

30. 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, .25oz or 7gm = ¼ oz eq), the breading credits toward the grains component

31. 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.

32. 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.

33. 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

34. Resources • Whole Grain Resources for the National School Lunch and School Breakfast Program: http://www.fns.usda.gov/sites/default/files/WholeGrainResource.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/SP20-2015os.pdf • USDA Best Practices Sharing Center: http://healthymeals.nal.usda.gov/best-practices • 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

35. 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