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Wheat Used As an Ingredient

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Wheat Used As an Ingredient Focus on Whole Grains ................................................................................................................................. 3 How to Meet the Challenge! ..................................................................................................................... 3 Grains & Healthy Eating ........................................................................................................................ 3 What is a Grain? .................................................................................................................................... 3 Grains are divided into 2 subgroups: .................................................................................................... 3 What Makes Grains Whole? ................................................................................................................. 3 Refined Grains ....................................................................................................................................... 3 Health Benefit of Whole grains ............................................................................................................. 3 Grain Recommendations Compared to Consumption .......................................................................... 4 How are Whole Grains Eaten? .............................................................................................................. 4 POLLING QUESTION 1 ........................................................................................................................... 4 Identifying Whole Grains ...................................................................................................................... 4 Grains That May or May Not be Whole Grain ...................................................................................... 5 Examples of Whole Grain Wheat Used as an Ingredient ...................................................................... 5 Examples of Whole Grain Corn Used as an Ingredient ......................................................................... 5 Grains That May or May Not be Whole Grain ...................................................................................... 6 Food and Drug Administration (FDA) Standards of Identity for Whole Grains .................................... 6 FDA Standards of Identify for Whole-Grain Products ........................................................................... 6 Grain Products That May or May Not be Whole Grain ......................................................................... 7 POLLING QUESTION 2 ........................................................................................................................... 7 How to Interpret Food Product Labels ................................................................................................. 7 Manufacturer’s Use of FDA Health Claim on Grain-Based Food Labels ............................................... 7 The HealthierUS Challenge Whole Grain Criteria ................................................................................. 7 How Can Schools Meet the Challenge Whole Grain Criteria? .............................................................. 7 Group A- .............................................................................................................................................. 8 Group B ................................................................................................................................................ 8 Summary of the Challenge Whole Grain Criteria............................................................................... 8 Group A Label ........................................................................................................................................ 8 Group B Label ........................................................................................................................................ 8 Group A and Group B Products ............................................................................................................. 8 Offer a Variety of Whole Grains ............................................................................................................ 8 How to Interpret Food Product Labels ................................................................................................. 8 Products with Multiple Whole Grains ................................................................................................... 8 Whole-Grain Product Documentation .................................................................................................. 9 POLLING QUESTION 3 ........................................................................................................................... 9 POLLING QUESTION 4 ........................................................................................................................... 9 POLLING QUESTION 5 ........................................................................................................................... 9 POLLING QUESTION 6 ........................................................................................................................... 9 POLLING QUESTION 7 ........................................................................................................................... 9 School-Made Grain Products ................................................................................................................ 9 POLLING QUESTION 8 ......................................................................................................................... 10 School Made Recipe Problems ............................................................................................................ 10 Documenting Whole Grains for HUSSC .............................................................................................. 10 Documenting Whole Grains for the HUSSC Application ..................................................................... 10 Purchasing Specifications for Whole Grains ....................................................................................... 10 Developing Whole Grain Specifications that meet the Challenge ...................................................... 11 Manufacturer Documentation Required for Flour Blends .................................................................. 11 POLLING QUESTION 9 ......................................................................................................................... 11 Developing Whole Grain Specifications that meet the Challenge ...................................................... 11 Using Whole Grain USDA Donated Foods ........................................................................................... 11 Ideas for Adding Whole Grains to School Breakfast Menus ............................................................... 12 Ideas for Adding Whole Grains to School Lunch Menus ..................................................................... 12 POLLING QUESTION 10 ....................................................................................................................... 13 Questions? .......................................................................................................................................... 13 Thank You! .......................................................................................................................................... 13 Focus on Whole Grains How to Meet the Challenge! Grains & Healthy Eating What is a Grain? A grain or grain-product is any food made from wheat, rice, oats, cornmeal, barley or another cereal grain. o Bread, pasta, oatmeal, breakfast cereals, tortillas, and grits are examples of grain products. Grains are divided into 2 subgroups: What Makes Grains Whole? Whole grains include the entire grain seed or kernel. The kernel consists of three components—the bran, germ, and endosperm. To be called a “whole grain” a food must retain the same proportions of these components as they exist in the intact grain. Refined Grains Refined grains have been milled to remove the bran and germ to give grains a finer texture and improve their shelf life, but it also removes dietary fiber, iron, and many B-vitamins. Most refined grains are enriched with B vitamins (thiamin, riboflavin, niacin, folic acid) and iron added. Fiber is not added back. Health Benefit of Whole grains 1. Whole grains are a source of nutrients such as iron, magnesium, selenium, B vitamins, and dietary fiber. 2. Whole grains vary in their dietary fiber content. 3. Moderate evidence indicates that whole-grain intake may reduce the risk of cardiovascular disease and is associated with a lower body weight. 4. Limited evidence also shows that consuming whole grains is associated with a reduced incidence of type 2 diabetes. Grain Recommendations Compared to Consumption How are Whole Grains Eaten? As a single food: o Oatmeal o Wild rice o Brown rice o Spelt o Quinoa As an ingredient: o Cereals o Breads, rolls, and buns o Crackers o Pastas o Tortillas POLLING QUESTION 1 Identifying Whole Grains Attachment A Handout These whole grains may be eaten as a single food or as an ingredient in a food product Grains That May or May Not be Whole Grain “Pot” or “Scotch barley and “pearl” or “pearled” barley are not whole grains because the outer layer of bran has been removed. Look for the words whole barley or whole-grain barley. FDA has recognized that “dehulled
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