DOCSLIB.ORG

Identifying Whole Grain-Rich

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Identifying Whole Grain-Rich Identifying Whole Grain-Rich Here are a few ways to help identify if a product is whole grain-rich. As long as the product meets AT LEAST ONE OF THESE METHODS described below, it is considered whole grain-rich. # Food is labeled as Whole Wheat. 1 Grain products specifically labeled “Whole Wheat” on the package are considered whole grain-rich. Products listing only whole grain, multi-grain or made with whole wheat do not meet this criteria. WGR1 # Rule of Three 2 A whole grain is listed as the first ingredient (or the second after water) and the next two grain ingredients, if present, are creditable which include whole grains, enriched grains, bran, and germ. This is known as the Rule of Three. Whole Grain #1 2nd Grain Ingredient INGREDIENTS: Whole Corn, Sunflower and/or Canola Oil, Whole Wheat, Brown Rice Flour, Whole Oat Flour, Sugar, Salt, Natural Flavor, and Maltodextrin (Made from Corn). WGR2 CONTAINS A WHEAT INGREDIENT 3rd Grain Ingredient Exception to the Rule of Three If second and/or third grain ingredient follows this statement: “contains less than 2% of each of the following...”, as long as the first ingredient is a whole grain, this product is creditable as WGR. Whole Grain #1 2nd Grain Ingredient INGREDIENTS: Whole Wheat Flour, Water, Enriched Flour (wheat flour, malted barley flour, niacin, iron, thiamin mononitrate, riboflavin, folic acid), Neufchatel Cheese (milk, cream, cheese culture, salt, carob bean gum), Sugar, Maltodextrin, Soybean Oil. Contains 2% or less of: Nonfat Milk, Yeast, Salt, Cinnamon, Modified Corn Starch, Corn Starch, Cream of Tartar, Methylcellulose. CONTAINS WHEAT 3rd Grain Ingredient follows Statement CACFP is an indicator of quality child care. Visit us at www.cacfp.org for more information. This institution is an equal opportunity provider. Identifying Whole Grain-Rich # FDA Statement 3 One of the following FDA statements are included on the labeling: “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.” “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.” WGR3 Alternative option Manufacturer or Standardized Recipe WGR4 Although most whole grain-rich products fit within the above three categories, some may need proper additional documentation to demonstrate that whole grains are the primary grain ingredient by weight. What about cereal? If a ready-to-eat breakfast cereal has a whole grain as the first ingredient (or second after water), and it is fortified, it also meets the whole grain-rich criteria. WGRC Whole Grain #1 INGREDIENTS: Whole Grain Oats, Corn Starch, Sugar, Salt, Tripotassium Phosphate. Vitamin E (Mixed Tocopherols) Added to Preserve Freshness. VITAMINS AND MINERALS: Calcium Carbonate, Iron and Zinc (Mineral Nutrients), Vitamin C (Sodium Ascorbate), a B Vitamin (Niacinamide), Vitamin B6 (Pyridoxine Hydrochloride), Vitamin A (Palmitate), Vitamin B1 (Thiamin Mononitrate), a B Vitamin (Folic Acid), Vitamin B12, Vitamin D3. Fortified Don’t forget... Not only does a ready-to-eat breakfast cereal have to meet the above criteria but it also has to meet the sugar limits in order to be creditable in the first place. Check out NCA’s Sugar Limit handout for more information available at cacfp.org. Visit us at www.cacfp.org for more information. This institution is an equal opportunity provider. Identifying Grain Ingredients WHOLE GRAINS NON-CREDITABLE GRAINS BARLEY WHEAT GRITS Barley Grits Dehulled Barley Bromated Whole Wheat Flour Corn Grits Dehulled Barley Flour Cracked Wheat Durham Grits Whole Barley Crushed Wheat Soy Grits Whole Barley Flakes Entire Wheat Flour Whole Barley Flour Graham Flour FLOURS - not enriched Whole Grain Barley Sprouted Wheat Bromated Flour Whole Grain Barley Flour Sprouted Wheat Berries Corn Flour Stone Ground Whole Wheat Flour Durum Flour CORN Toasted Crushed Whole Wheat Malted Barley Flour Whole Corn Wheat Berries Rice Flour Whole Corn Flour Whole Bulgur Wheat Flour Whole Cornmeal Whole Durum Flour White Flour Whole Grain Corn Flour Whole Durum Wheat Flour FLOURS Whole Grain Grits Whole Grain Bulgur Legume Flour Whole Ground Corn Whole Grain Wheat Potato Flour Whole Wheat OATS Soy Flour Whole Wheat Flour Oat Groats Whole Wheat Pasta STARCHES Oatmeal Whole Wheat Pastry Flour Corn Starch Rolled Oats Whole Wheat Flakes Potato Starch Whole Oats Rice Starch Whole Oat Flour OTHER WHOLE GRAINS Wheat Starch Amaranth RICE Buckwheat Brown/Wild Rice Millet Brown/Wild Rice Flour Quinoa RYE Sorghum (milo) Whole Rye Spelt Rye Berries Teff Whole Rye Flour Triticale Whole Rye Flakes CREDITABLE GRAINS • Any Whole Grain Above • Enriched Grains • Bran or Germ Creditable in CACFP, SFSP and afterschool snacks only. Visit us at www.cacfp.org for more information. This institution is an equal opportunity provider. GRAINS 101 Identifying Whole Grain-Rich BRAN is the seed husk or outer PRIMARY GRAIN INGREDIENT is the first grain coating of cereal grains such as ingredient listed in the ingredient statement. wheat, rye, and oats. The bran can be mechanically removed from the flour or meal by sifting or bolting. WHOLE GRAIN contains all parts of the grain kernel which includes the bran, CREDITABLE GRAINS represents all of the grain germ and endosperm. ingredients in a product that are creditable towards the grains component; they include whole-grains or enriched meal and/or flour. Bran “Outer shell” protects seed Fiber, B vitamins, trace minerals ENRICHED means that the product conforms to the U.S. Endosperm Food and Drug Administration’s (FDA) Standard of Identity Provides energy Carbohydrates, protein for levels of iron, thiamin, riboflavin, niacin, and folic acid. Germ The terms “enriched,” “fortified,” or similar terms indicate Nourishment for the seed Antioxidants, vitamin E, B-vitamins the addition of one or more vitamins or minerals or protein to a food, unless an applicable Federal regulation requires the use of specific words or statements. WHOLE GRAIN-RICH (WGR) is the term designated by USDA Food FLOUR is the product derived by finely grinding and and Nutrition Service (FNS) to indicate that the grain bolting (sifting) wheat or other grains. Flour may be made components in a product are at least 50 percent whole from all grains (wheat, rye, corn, etc.). grain, with the remaining grains being enriched. This term only refers to FNS criteria for meeting the grain requirements for CACFP. GERM is the vitamin-rich embryo of the grain kernel. The germ can be separated before milling for use as a cereal or food supplement. Visit us at www.cacfp.org for more information. This institution is an equal opportunity provider. 1 Product Examples WGR │FOOD IS LABELED AS “WHOLE WHEAT” WGR1 WGR1 WGR1 WGR1 * DOES NOT MEET WGR1 Not labeled “Whole Wheat” 2 1st grain ingredient must be whole grain, and if present, WGR │RULE OF THREE 2nd & 3rd grains must be creditable. WGR2 WGR2 WGR2 1 3 Ingredients: Organic Whole Wheat Flour, Ingredients: Water, Whole Grain Parboiled 2 1 2 Organic Wheat Flour, Organic Vegetable Oil (Organic 1 Brown Rice, Whole Grain Red Rice, Wild Rice, Canola Ingredients: White Quinoa, Ingredients: Whole Grain Expeller Pressed Sunflower Oil and Organic Expeller and/or Sunflower Oil, Seasoning Blend [Hydrolyzed 2 1 Red Quinoa, Black Quinoa 3 Durum Wheat Flour. Soy Corn Protein, Hydrolyzed Soy Wheat Gluten Pressed Palm Fruit Oil), Organic Whole Flax Flour, Protein, Yeast Extract, Sugar Garlic Powder, Sea Salt, Organic honey, Organic Whole Oat flour, Organic Potassium Chloride, Onion*, Salt, Parsley*, Torula Sesame Seeds, Organic Evaporated Cane Syrup... Yest, Spinach*, Spices, Celery Stalk and Leaf*, 2 * Natural Smoke Flavor, Extractive of Paprika (color), DOES NOT MEET WGR Natural Flavors]. *Dehydrated. 2nd grain is not a creditable grain. c WGR │CEREAL 1st grain ingredient must be whole grain and cereal is fortified with Vitamins & Minerals. C WGRC WGR WGRC Ingredients: Whole Grain Wheat, Ingredients: Whole Grain Wheat, Corn, Ingredients: Whole Grain Corn, Ingredients: Whole Grain Oats*, Sugar, Contains 2% or Less of Sugar, Whole Grain Rolled Oats, Brown Corn Meal, Sugar, Canola Oil, Salt, Cane Sugar*, Sunflower Oil*, Brown Rice Syrup, Gelatin, BHT for Sugar, Rice, Canola Oil, Wheat Flour, Brown Sugar Syrup, Tricalcium Rice*, Whole Grain Quinoa*, Freshness. Malted Barley Flour, Corn Syrup, Salt, Phosphate, Vegetable and Fruit Whole Grain Spelt*, Kamut Brand Vitamins and Minerals: Whey (from Milk), Malted Corn and Barley Juice Color, Baking Soda, Citric Acid, Khorasan Wheat*, Molasses*, Reduced Iron, Niacinamide, Vitamin Syrup, Honey, Caramel Color, Natural and Natural Flavor. Vitamin E (Mixed Sea Salt, Cinnamon*, Natural B6 (Pyridoxine Hydrochloride), Artificial Flavor, Annatto Extract (Color), Tocopherols) Added to Preserve Flavor*. Vitamin E (Mixed Vitamin B2 (Riboflavin), Vitamin BHT Added to Packaging Material to Freshness. Tocopherols) Added to Preserve B1 (Thiamin Hydrochloride), Zinc Preserve Product Freshness. Vitamins and Minerals: Freshness.*Organic. * Vitamins and Minerals: Reduced Iron, Calcium Carbonate, Iron and Zinc Oxide, Folic Acid, Vitamin B12. C Niacinamide, Vitamin B6, Vitamin A (Mineral Nutrients), Vitamin C (Sodium DOES NOT MEET WGR Not fortified with Vitamins & Minerals. Palmitate, Riboflavin (Vitamin B2), Thiamin Ascorbate), a B Vitami (Niacinamide), Mononitrate (Vitamin B1), Zinc Oxide Vitamin B6 (Pyridoxine Hydrochloride), (Source of Zinc), Folic Acid, Vitamin B12, Vitamin B1 (Thiamin Mononitrate), Vitamin D3. Vitamin A (Palmitate), Vitamin B2 (Riboflavin), a B Vitamin (Folic Acid), Vitamin B12, Vitamin D3. Visit us at www.cacfp.org for more information. * These products may meet another standard for This institution is an equal opportunity provider. indentifying whole grain-rich but do not in the section noted. Identifying Whole Grain-Rich Identifying Cereal Sugar Limits Here are three ways to determine if a breakfast cereal is within the CACFP sugar limit. As long as a breakfast cereal meets the sugar limit using AT LEAST ONE OF THESE METHODS described below, it is considered within the sugar limit.
Load more

Recommended publications
  • Canadian Wheat
    Canadian Wheat By: J. E. Dexter1, K.R. Preston1 and N. J. Woodbeck2 Chapter 6: Future of flour a compendium of flour improvement, 2006, pg - 43-62 Edited by Lutz Popper, Wermer Schafer and Walter Freund. Agrimedia, Bergen. Dunne, Germany. 1 Canadian Grain Commission, Grain Research Laboratory, 1404-303 Main Street, Winnipeg, Manitoba, R3C 3G8, Canada 2 Canadian Grain Commission, Industry Services, 900-303 Main Street, Winnipeg, Manitoba, R3C 3G8, Canada Introduction The vast majority of Canadian wheat is produced in western Canada (Manitoba and provinces to the west). A high proportion of western Canadian wheat is exported, and it is marketed in a highly regulated fashion. As soon as western Canadian wheat is delivered by producers to a grain elevator the wheat becomes the property of the Canadian Wheat Board, which is a single desk seller for western Canadian wheat. Approval for registration into any of the eight classes of wheat in western Canada is based on merit according to disease resistance, agronomic performance and processing quality. Wheat is also produced in eastern Canada, primarily in southern Ontario. Eastern Canadian wheat is also registered on the basis of merit, although processing quality models are not quite as strictly defined as for western Canada. There is no single desk seller for eastern Canadian wheat. Eastern Canadian wheat is marketed by private trading companies and the Ontario Wheat Producers Marketing Board. Approximately 50% of eastern Canadian wheat disappears domestically. The Canadian Grain Commission (CGC), a Department within Agriculture and Agri- Food Canada (AAFC), oversees quality assurance of Canadian grains, oilseeds, pulses and special crops.
    [Show full text]
  • Form 104 School Lunch Meal Pattern Grains Fact Sheet 6.2015.Pub
    School Lunch Meal Pattern Grains Fact Sheet Form 104 All grains must be Whole Grain-Rich (WGR) June 2015 Whole GrainGrain----RichRich (WGR) Barley Wheat (Red) Dehulled barley Bulgur (cracked wheat) DehulledDehulled----barleybarley flour Bromated wholewhole----wheatwheat flour Whole barley Cracked wheat or crushed wheat WholeWhole----barleybarley flakes Entire wheat flour WholeWhole----barleybarley flour Graham flour Whole grain barley Sprouted wheat WholeWhole----graingrain barley flour Sprouted wheat berries Stone ground wholewhole----wheatwheat flour Brown Rice Toasted crushed whole wheat Brown rice Wheat berries Brown rice flour Whole bulgur Whole durum flour Corn Whole durum wheat flour Whole corn WholeWhole----graingrain bulgur WholeWhole----corncorn flour WholeWhole----graingrain wheat Whole cornmeal WholeWhole----wheatwheat flour WholeWhole----graingrain corn flour WholeWhole----wheatwheat pastry flour WholeWhole----graingrain grits Whole wheat flakes Oats Wheat(White) Oat groats Whole white wheat Oatmeal or rolled oats Whole white wheat flour Whole oats WholeWhole----oatoat flour Wild Rice Rye Wild rice Whole rye WildWild----ricerice flour Rye berries WholeWhole----ryerye flour WholeWhole----ryerye flakes Less Common Grains To be whole grains “whole” must be listed before the grain name Amaranth Buckwheat Einkorn Emmer (faro) Kamut ® Millet Quinoa Sorghum (milo) Spelt Teff Triticale Grain Facts: To be considered WGR, the product must contain 100% whole grain OR be at least 50 Form 104 percent whole grains, any remaining grains must be enriched and any non-creditable June 2015 grains must be less than 2 percent (¼ ounce equivalent) of the product formula. For more information, see Whole Grain Resource for NSLP and SBP Manual No more than two grain-based desserts can be credited per week.
    [Show full text]
  • Grain Legumes (Pulses) for Profitable and Sustainable Cropping Systems in WA
    PULSES IN WESTERN AUSTRALIA Grain legumes (pulses) for profitable and sustainable cropping systems in WA Professor Kadambot Siddique The UWA Institute of Agriculture, The University of Western Australia UN FAO Special Ambassador for the International Year of Pulses 2016 Introduction biotic stresses, increasing their risk by cultivation, and the lower grain yield potential of legumes THE IMPORTANCE of grain legumes in compared with competing cereal crops. While improving the health of humans, the livestock genetic improvement is required to address they nurture and the soil in which they grow, these problems, agronomic improvements can and in mitigating greenhouse gases (Siddique et significantly contribute to closing the yield gap al. 2012) is increasingly recognised. Legumes are induced by various stresses (Siddique et al. 2012; important because they fix atmospheric nitrogen Anderson et al. 2016). Practically, however, genetic in the soil through a symbiotic relationship with and agronomic improvements should proceed in the bacterium of the genus Rhizobium, with some a complementary manner as a new variety often of this nitrogen available for the succeeding requires a change in agronomic practice to achieve crop. Grain legumes have the added benefit of potential yields. producing grains that are rich in protein (excellent human food) and can be commercially traded. The inclusion of grain legumes in a cropping system Grain legumes in increases soil organic matter, provides a disease Australian cropping systems break for succeeding cereal and canola crops, and The value of the contribution of grain legumes improves water use efficiency. (pulses) to sustainable cropping has been amply Nevertheless, grain legumes remain poor cousins demonstrated (Siddique et al.
    [Show full text]
  • The Canadian Wheat Board, Warburtons, and the Creative
    The Canadian Wheat Board and the creative re- constitution of the Canada-UK wheat trade: wheat and bread in food regime history by André J. R. Magnan A thesis submitted in conformity with the requirements for the degree of Doctor of Philosophy Graduate Department of Sociology University of Toronto © Copyright by André Magnan 2010. Abstract Title: The Canadian Wheat Board and the creative re-constitution of the Canada-UK wheat trade: wheat and bread in food regime history Author: André J. R. Magnan Submitted in conformity with the requirements for the degree of Doctor of Philosophy Graduate Department of Sociology University of Toronto, 2010. This dissertation traces the historical transformation of the Canada-UK commodity chain for wheat-bread as a lens on processes of local and global change in agrofood relations. During the 1990s, the Canadian Wheat Board (Canada‟s monopoly wheat seller) and Warburtons, a British bakery, pioneered an innovative identity- preserved sourcing relationship that ties contracted prairie farmers to consumers of premium bread in the UK. Emblematic of the increasing importance of quality claims, traceability, and private standards in the reorganization of agrifood supply chains, I argue that the changes of the 1990s cannot be understood outside of historical legacies giving shape to unique institutions for regulating agrofood relations on the Canadian prairies and in the UK food sector. I trace the rise, fall, and re-invention of the Canada-UK commodity chain across successive food regimes, examining the changing significance of wheat- bread, inter-state relations between Canada, the UK, and the US, and public and private forms of agrofood regulation over time.
    [Show full text]
  • Celiac Disease Resource Guide for a Gluten-Free Diet a Family Resource from the Celiac Disease Program
    Celiac Disease Resource Guide for a Gluten-Free Diet A family resource from the Celiac Disease Program celiacdisease.stanfordchildrens.org What Is a Gluten-Free How Do I Diet? Get Started? A gluten-free diet is a diet that completely Your first instinct may be to stop at the excludes the protein gluten. Gluten is grocery store on your way home from made up of gliadin and glutelin which is the doctor’s office and search for all the found in grains including wheat, barley, gluten-free products you can find. While and rye. Gluten is found in any food or this initial fear may feel a bit overwhelming product made from these grains. These but the good news is you most likely gluten-containing grains are also frequently already have some gluten-free foods in used as fillers and flavoring agents and your pantry. are added to many processed foods, so it is critical to read the ingredient list on all food labels. Manufacturers often Use this guide to select appropriate meals change the ingredients in processed and snacks. Prepare your own gluten-free foods, so be sure to check the ingredient foods and stock your pantry. Many of your list every time you purchase a product. favorite brands may already be gluten-free. The FDA announced on August 2, 2013, that if a product bears the label “gluten-free,” the food must contain less than 20 ppm gluten, as well as meet other criteria. *The rule also applies to products labeled “no gluten,” “free of gluten,” and “without gluten.” The labeling of food products as “gluten- free” is a voluntary action for manufacturers.
    [Show full text]
  • Vegetables, Fruits, Whole Grains, and Beans
    Vegetables, Fruits, Whole Grains, and Beans Session 2 Assessment Background Information Tips Goals Vegetables, Fruit, Assessment of Whole Grains, Current Eating Habits and Beans On an average DAY, how many servings of these Could be Needs to foods do you eat or drink? Desirable improved be improved 1. Greens and non-starchy vegetables like collard, 4+ 2-3 0-1 mustard, or turnip greens, salads made with dark- green leafy lettuces, kale, broccoli, cauliflower, Brussels sprouts, carrots, okra, zucchini, squash, turnips, onions, cabbage, spinach, mushrooms, bell peppers, or tomatoes (including tomato sauce) 2. Fresh, canned (in own juice or light syrup), or 3+ 1-2 0 frozen fruit or 100% fruit juice (½ cup of juice equals a serving) 3a. Bread, rolls, wraps, or tortillas made all or mostly Never Some Most of with white flour of the time the time 3b. Bread, rolls, wraps, or tortillas made all or mostly Most Some Never with whole wheat flour of the time of the time In an average WEEK, how many servings of these foods do you eat? 4. Starchy vegetables like acorn squash, butternut 4-7 2-3 0-1 squash, beets, green peas, sweet potatoes, or yams (do not include white potatoes) 5. White potatoes, including French fries and 1 or less 2-3 4+ potato chips 6. Beans or peas like pinto beans, kidney beans, 3+ 1-2 0 black beans, lentils, butter or lima beans, or black-eyed peas Continued on next page Vegetables, Fruit, Whole Grains, and Beans 19 Vegetables, Fruit, Whole Grains, Assessment of and Beans Current Eating Habits In an average WEEK, how often or how many servings of these foods do you eat? 7a.
    [Show full text]
  • 2016 Supported by the Oklahoma Wheat Commission
    artners in P rogress P W H E A T Wheat Research at OSU 2016 Supported by the Oklahoma Wheat Commission and the Oklahoma Wheat Research Foundation Oklahoma State University Division of Agricultural Sciences and Natural Resources Oklahoma Agricultural Experiment Station Oklahoma Cooperative Extension Service P-1048 artners in rogress PP W H E A T Wheat Research at OSU 2016 Supported by the Oklahoma Wheat Commission and the Oklahoma Wheat Research Foundation Oklahoma State University Division of Agricultural Sciences and Natural Resources Oklahoma Agricultural Experiment Station Oklahoma Cooperative Extension Service P-1048 The pesticide information presented in this publication was current with federal and state regulations at the time of printing. The user is responsible for determining that the intended use is consistent with the label of the product being used. Use pesticides safely. Read and follow label directions. The information given herein is for educational purposes only. Reference to commercial products or trade names is made with the understanding that no discrimination is intended and no endorsement by the Cooperative Extension Service is implied. Oklahoma State University, in compliance with Title VI and VII of the Civil Rights Act of 1964, Executive Order 11246 as amended, and Title IX of the Education Amendments of 1972 (Higher Education Act), the Americans with Disabilities Act of 1990, and other federal and state laws and regulations, does not discrimi- nate on the basis of race, color, national origin, genetic information, sex, age, sexual orientation, gender identity, religion, disability, or status as a veteran, in any of its policies, practices or procedures.
    [Show full text]
  • Grain Color Stability and Classification of Hard White Wheat in the U.S
    University of Nebraska - Lincoln DigitalCommons@University of Nebraska - Lincoln U.S. Department of Agriculture: Agricultural Publications from USDA-ARS / UNL Faculty Research Service, Lincoln, Nebraska 2001 Grain color stability and classification of hard white wheat in the U.S. C. J. Peterson D. R. Shelton T. J. Martin R. G. Sears E. Williams See next page for additional authors Follow this and additional works at: https://digitalcommons.unl.edu/usdaarsfacpub Part of the Agricultural Science Commons Peterson, C. J.; Shelton, D. R.; Martin, T. J.; Sears, R. G.; Williams, E.; and Graybosch, R. A., "Grain color stability and classification of hard white wheat in the U.S." (2001). Publications from USDA-ARS / UNL Faculty. 225. https://digitalcommons.unl.edu/usdaarsfacpub/225 This Article is brought to you for free and open access by the U.S. Department of Agriculture: Agricultural Research Service, Lincoln, Nebraska at DigitalCommons@University of Nebraska - Lincoln. It has been accepted for inclusion in Publications from USDA-ARS / UNL Faculty by an authorized administrator of DigitalCommons@University of Nebraska - Lincoln. Authors C. J. Peterson, D. R. Shelton, T. J. Martin, R. G. Sears, E. Williams, and R. A. Graybosch This article is available at DigitalCommons@University of Nebraska - Lincoln: https://digitalcommons.unl.edu/ usdaarsfacpub/225 Euphytica 119: 101–106, 2001. 101 © 2001 Kluwer Academic Publishers. Printed in the Netherlands. Grain color stability and classification of hard white wheat in the U.S. C.J. Peterson, D.R. Shelton,
    [Show full text]
  • Plant-Based Milk Alternatives
    Behind the hype: Plant-based milk alternatives Why is this an issue? Health concerns, sustainability and changing diets are some of the reasons people are choosing plant-based alternatives to cow’s milk. This rise in popularity has led to an increased range of milk alternatives becoming available. Generally, these alternatives contain less nutrients than cow’s milk. In particular, cow’s milk is an important source of calcium, which is essential for growth and development of strong bones and teeth. The nutritional content of plant-based milks is an important consideration when replacing cow’s milk in the diet, especially for young children under two-years-old, who have high nutrition needs. What are plant-based Table 1: Some Nutrients in milk alternatives? cow’s milk and plant-based Plant-based milk alternatives include legume milk alternatives (soy milk), nut (almond, cashew, coconut, macadamia) and cereal-based (rice, oat). Other ingredients can include vegetable oils, sugar, and thickening ingredients Milk type Energy Protein Calcium kJ/100ml g/100ml mg/100ml such as gums, emulsifiers and flavouring. Homogenised cow’s milk 263 3.3 120 How are plant-based milk Legume alternatives nutritionally Soy milk 235-270 3.0-3.5 120-160* different to cow’s milk? Nut Almond milk 65-160 0.4-0.7 75-120* Plant-based milk alternatives contain less protein and Cashew milk 70 0.4 120* energy. Unfortified versions also contain very little calcium, B vitamins (including B12) and vitamin D Coconut milk** 95-100 0.2 75-120* compared to cow’s milk.
    [Show full text]
  • Healthy Eating Continued…
    Whole Grain, Plant-based Lifestyle What is a Whole Grain, Plant-based Lifestyle (WGPB)? This type of lifestyle involves the elimination of all animal-based products, including meat, dairy and eggs. Also included in the diet are unprocessed or minimally processed grains. Although, similar to a vegan diet, it is not the same. There are different motivations behind adopting such a lifestyle. A WGPB lifestyle focuses on plants, including fruits, vegetables, whole grains, legumes, seeds and nuts. One of the main reasons to choose this lifestyle is the many health benefits. It can assist with weight-loss since it is full of fiber and high water content, which causes you to feel full sooner. Additionally, studies have shown that individuals who adhere to a WGPB diet have improved blood glucose levels. Therefore, those who are diabetic can decrease their need for medications. What are some other benefits? Plant-based foods are loaded with healthy fats, vitamins, minerals, and phytochemicals which improve skin clarity. Vitamin C, for instance, is a great antioxidant that can be found in foods such as; broccoli, papaya, apricot, and bell peppers. They assist in stimulating collagen production, smoothing lines and reducing wrinkles. As a result of the elimination of processed foods, sugars and flour, individuals have found an increase in energy due to decreased spikes in sugar levels. A WGPB diet consists of a clean source of protein, carbohydrates and fruits that help sustain a natural energy level. Another benefit is the increase in our gut’s natural flora, the bacteria that creates a healthy microbiome.
    [Show full text]
  • Whole Grains Fact Sheet
    whole grains Fact sheet what is whole grain? To understand the term “whole grain,” let’s start with a few Bran: protects basics. the seed •Fiber •B vitamins A grain is really a seed from any number of cereal plants •Trace Minerals (such as wheat or barley). A grain kernel has 3 parts—the germ, bran, and endosperm— and each of them contains unique nutrients and vitamins. Germ: nutrient To make flour, grain is milled (or ground)… storehouse •B Vitamins Endosperm: •Vitamin E …when the bran and germ are extracted and only the provides endosperm is milled, that makes white flour. •Trace Minerals energy •Antioxidants •Carbohydrates •Healthy Fats •Protein …when all 3 of parts of the kernel are milled, that makes •Some B Vitamins whole grain flour, also referred to as whole wheat flour. Whole grains not only retain more B vitamins, minerals like iron and zinc, protein and carbohydrates, they also deliver antioxidants, phytonutrients, and beneficial fiber. When it comes to good stuff for you, they can even compete with fruits and vegetables! the whole grains council The Whole Grain Council (WGC) has defined whole grain as having “100% of the original kernel, and therefore all the nutrients and vitamins, must be present to qualify as whole grain.” To identify products that contain significant sources of whole grains, look for the WGC stamp printed on the bags, boxes, or containers of those food items that qualify. whole grains Fact sheet what do the doctors say? • Have 3 servings of whole grains per day, or at least 48 grams per day.
    [Show full text]
  • 179 RICE HUSK USED AS a BREAD INGREDIENT Matheus Francisco
    Revista Brasileira de Produtos Agroindustriais, Campina Grande, v.20, n.2, p.179-184, 2018 179 ISSN: 1517-8595 RICE HUSK USED AS A BREAD INGREDIENT Matheus Francisco da Paz1, Roger Vasques Marques2, Camilo Bruno Fonseca3, Lauren Andrade Vieira4, Luciara Bilhalva Corrêa5, Érico Kunde Corrêa6 ABSTRACT The rice husk corresponds to approximately one fifth of the grain mass and is usually a devalued byproduct. However, it presents a significant amount of insoluble fibers, which may favor its use as a source of fiber in the human diet. On the other hand, the insertion of these fibers into baking may drastically affect the technological characteristics of the breads. In this context, the objective of this experiment was to evaluate the loss of cooking mass, the color of the crust and the crumb, and the specific volume of bread with inclusion of different rice husk contents in its formulation. For this, the rice husk was previously dried, milled with a gram weight fixed at 0.5 mm and mixed in bread formulations with substitution of wheat flour by rice husk in the following proportions, respectively: T1 (100: 0), T2 (95: 5), T3 (90:10), T4 (85:15) and T5 (80:20). The experiment was performed in triplicate and the data processed statically. The results demonstrated that there was no difference of specific volume and loss of mass between the formulations. However, in relation to color, the parameter of luminosity was largely affected, with a marked decrease in both crust and crumb, since there was greater substitution of wheat flour by rice husks.
    [Show full text]