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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.
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