Whole Grain Products: Menuing and Getting Kids to Like Them Meet the Expert Panel

Slides will be available after the webinar

Speaker Facilitator Speaker

Illeme Amegatcher, PhD Sarah DeVore Monica Coulter, MS Senior Scientist Channel Development Corporate Chef Bell Institute of Health and Nutrition Specialist Foodservice and Convenience General Mills, Inc. General Mills, Inc. General Mills, Inc.

Outline

Part I

• Why Whole Grain

• Grain Science

• How much Whole Grain do we Need?

• Whole Grain Requirements in Schools

Part II

• Strategies to Address Challenges:

• Finding/Menuing whole grain products • Increase kid acceptance of whole grain products

Slides will be available after the webinar

Why Whole Grain Why Whole Grain

Current regulatory environment • Whole grain requirement 2014/2015 SY – 100% Whole grain-rich • Omnibus bill passed on January 2015 • Allow for USDA to grant exemption from WG requirements • For financial hardship or difficulty sourcing compliant products that are acceptable to students

Poll Question

Are you currently taking advantage of the USDA Whole Grain exemption? • Yes • No • I Don’t Know Slides will be available after the webinar

Grain Science Parts of a Whole Grain

Bran “Outer shell” protects seed Endosperm Fiber, Provides energy B Vitamins, Trace Minerals Carbohydrates, Protein Germ Nutrient Storehouse Antioxidants, Vitamin E, Cereal Grass B Vitamins, Healthy Fats Seed Milling of Grains Different Names for Whole Grain

Whenever the word whole is listed before a grain or flour

• examples: whole corn or whole wheat flour

Other names: • Wheat berries • Rolled Oats and Oatmeal

• Bulgur (Cracked Wheat) • Groats (oat or buckwheat)

• White whole wheat • Wild Rice

• Whole Durum • Brown Rice/Brown Rice Flour

Gluten Free Grains

• Amaranth • Rice • Buckwheat • Sorghum • Corn • Teff • Millet • Wild Rice • Quinoa • Oats*

*Oats are inherently gluten free but are frequently contaminated with wheat during growing our processing Ancient Grains

No universal definition • Generally thought of as grains that have a long history of use and are considered less changed by modern practices

Examples • Quinoa • Kamut® Brand Korashan Wheat • Spelt • Millet • Sorghum

More scientific studies are needed to determine the specific benefits of specific grains Grain Products NOT Necessarily Whole Grain

• Flours: All-purpose, Bread, Durum, Enriched, Enriched Self-rising, Instantized, Phosphated, Rice, Self-rising, Self-rising Wheat, Unbleached, White, Wheat • Corn Grits • Couscous • Degerminated Corn Meal • Enriched Rice • Farina • Hominy, Hominy Grits • Pearled Barley

• Semolina Healthier US School Challenge Whole Grains Resource, 2009.

Whole Grain Benefits

Fiber B Vitamins Sterols May help lower cholesterol

Carbohydrates Antioxidants

Protect cells

Phytonutrients Trace Phyto = plant Minerals Magnesium Whole Grain is Not the Same as High Fiber

Whole Grain ≠ High Fiber • Whole grain foods provide 1 to 4g fiber/serving • Contain the whole grain package of nutrients (carbohydrates, vitamins, minerals, phytonutrients, antioxidants, and more)

High Fiber ≠ Whole Grain • Some high-fiber grain foods are not whole grain

Eating Whole Grain as Part of a Healthy Diet may Help: Protect heart health Diets rich in whole grain foods and other plant foods and low in total fat, saturated fat, and cholesterol may help reduce the risk of heart disease

Reduce cancer risk Diets rich in whole grain foods and other plant foods and low in total fat, saturated fat and cholesterol may reduce the risk of some cancers.

Promote digestive regularity Fiber from whole grain promotes regularity and keeps the intestines working smoothly to help maintain good digestive health.

Manage weight People who eat more whole grain tend to have healthier body weights and gain less weight over time than those who do not.

Manage diabetes The American Diabetes Association recommends whole grain as part of a diet for diabetes management.

Liu, et al. Greater Whole-Grain Intake Is Associated with Lower Risk of Type 2 Diabetes, Cardiovascular Disease, and Weight Gain. The Journal of Nutrition, Nutritional Epidemiology, 2012

Slides will be available after the webinar

How Much Whole Grain Do We Need? Whole Grain Guidelines:

Dietary Guidelines for Americans 2010

At least half the total grain intake should be whole grain.

The whole grain should be the first ingredient or the second ingredient, after water. MyPlate Emphasizes Whole Grain

Whole grain: at least 3 ounce equivalents (servings) each day

For most people this equates to ~48g of whole grain per day

Make Half Your Grains Whole Whole Grain Requirements in Schools

Effective 2014-15: all grain products served must be at least 51% whole grain Weekly Meal Grades Grades Grades Require- Time K-5 6-8 9-12 ments Grains Breakfast 7 (1) 8 (1) 9 (1) (oz. eq.) Lunch 8 (1) 8 (1) 10 (2) Whole All grain foods must be whole grain- grain rich What is Whole Grain-Rich?

A serving of whole grain-rich food must meet portion size requirements for the Grains/Breads component as defined in the Food and Nutrition Service (FNS) guidance AND meet at least one of the following:

The whole grains per The product includes FDA’s serving is ≥8 grams whole grain health claim on its packaging: “Diets rich in whole grain foods and other plant foods that are low in total fat, saturated fat, and cholesterol may reduce the risks of heart disease and certain cancers”.

Source: Grain Requirements for the National School Lunch Program and School Breakfast Program (Memo SP30-2012) http://www.fns.usda.gov/cnd/governance/Policy-Memos/2012/SP30-2012os.pdf What is Whole Grain-Rich? Non-Mixed Dishes

The product ingredient listing lists whole grain first (a whole grain is the first ingredient in the list with an exception for water). Products that contain water as the first ingredient and whole grain as the second ingredient meet the criteria for whole grain 1st ingredient.

Whole Grain First Ingredient Water First Ingredient

• Whole grain must be the primary grain ingredient by weight (a whole grain is the first grain ingredient in the list of grains). Whole Grain First Grain Ingredient

Only grain ingredients that are whole or enriched are creditable

Products must contain only whole or enriched grains Examples of non-creditable grain ingredients : • Bran • Germ Can only be present at • Oat/corn fiber <2% of product formula • Corn/Wheat starch (<0.25 oz eq). • Modified food starch

Be sure to look at the ingredient declaration and check with the manufacturer to determine compliance Source: Grain Requirements for the National School Lunch Program and School Breakfast Program (Memo SP30-2012) http://www.fns.usda.gov/cnd/governance/Policy-Memos/2012/SP30-2012os.pdf Minimum Serving Size Criteria

One quarter (1/4 or 0.25) of an oz. eq. is the smallest amount allowable to be credited toward the quantities of grains

• Equivalencies must be rounded DOWN to the nearest quarter (0.25) oz eq • 0.24 is NOT creditable

The minimum daily requirement for grains at breakfast is 1 oz eq

• 1 oz eq may be met by offering multiple food items . Two 0.5 oz eq of one grain item . One 0.25 oz eq of one grain item and 0.75 oz eq of another grain item Recap

• Why Whole Grain

• Grain Science

• How much Whole Grain do we Need?

• Whole Grain Requirements in Schools

Slides will be available after the webinar

Strategies Challenges and Strategies

Challenge #1 Challenge #2 Finding/Menuing Kid Acceptance WG Products

Strategy #2 Strategy #1 Engage Staff, Rethink Recipes Students, Parents & Community Slides will be available after the webinar

Strategy #1: Rethink Recipes Poll Question

What meal occasion are you still seeking whole grain solutions for: • Breakfast • Lunch • Snack • Dinner • I'm fulfilling my whole grain needs at this time

Slides will be available after the webinar

Quick Mix-in Recipe Ideas Whole Grain Treats/Snacks

Make a whole grain treat or snack mix.

Salad Toppers

Rethink what you use for croutons in salads. Chilled Whole Grains in Puddings

Serve yogurt rice pudding for breakfast, as a dessert for lunch or as a snack. Cooked Whole Grains in Salads

Chandler Unified School District, in Arizona serves “Bouleh “

Toss cooked and chilled whole grains with raw vegetables, beans and lightly dress to create salads.

http://www.foodservicedirector.com/menu-development/creating-healthier-menus/articles/grain-based-salads Customizable Whole Grain Muffin Mixes

Use whole grain muffin mixes as a base then add USDA fruits. Slides will be made available after the webinar

Speed Scratch Versatility Ideas Whole Grain Muffin Mix Versatility

Whole grain muffin mixes can be used to make more than just muffins. Full Sheet Pans Serving Options

One 5 lb. box of whole grain muffin mix baked in a full sheet pan rather than scooped and baked in muffin pans. Cutting into 64 portions yields 1-ounze equivalent grain servings.

Muffin Triangles Muffin Squares Muffin Bars 4 slices 8 slices 8 slices

4 16 slices 8 slices slices

Then diagonal slices Muffins Baked in Steam-Table Pans

Batter prepared from a 5 lb. box of mix can be evenly divided between 2 full size steam-table pans or between 4 half-long steam- table pans and portioned directly from the serving line. 16 slices 8 slices

4 slices Recipe Ideas using Whole Grain-rich Muffin Mix

Cinnamon Dusted Applesauce Bread Banana Bread

Blueberry Muffin Squares

Lemon Poppy Seed http://www.generalmillscf.com/ Rainbow Sprinkles Bars

Slides will be available after the webinar Strategy #2: Engage Students, Staff, Parents & Community

Slides will be available after the webinar

Engaging Students Sample new items

Many schools sample new items with students before placing them on the menu.

Featured Menu Item

Capitalize on holidays or themes to introduce new menu items to students.

Student Lunch Committees (SLC)

Groups of 10-15 students (2 students per grade level) • Taste test and provide feedback on new menu items • Help create new menus for their fellow students • Avenue for nutrition education • Give students a voice in what they are served • Forum to allow students to voice concerns/dislikes

Fieldtrips

Give students hands-on experience by learning out of the classroom at local farms or mills

Picture reference: https://northeastgafarm2school.wordpress.com/farms/

Slides will be available after the webinar

Engaging Staff Staff Training

• Invite vendors of whole grain products to conduct training for your staff

• Gather whole grain ingredients and invite staff to participate in a ‘chopped’ challenge

Photo reference: https://www.facebook.com/MNSNA/photos_stream?ref=page_internal

Slides will be available after the webinar

Engaging Parents Engage Parents

Include parents when you introduce new menu items • Serve samples at PTO/PTA meetings • Feature new menu items: . on your nutritional services website . in your newsletter

• Enlist parent volunteers to serve samples in the lunchroom and help with marketing ideas

Engage Parents with Recipes Slides will be available after the webinar

Engaging the Community Leaders at Lunch

Celebrate whole grains by inviting community leaders, local dignitaries and the press in to enjoy meals with the students

Photo reference: Photo reference: Photo reference: http://azednews.com/2015/05/13/challenge-aims- http://www.valleyrecord.com/communit http://www.dublincityschools.us/school to-eliminate-kids-summer-hunger/ y/229324051.html _NewsArticle.aspx?artID=20335&schoolI D=4#sthash.uyXyQKwu.dpbs Chefs Move To School

Local chefs may be available to help inspire students to try new foods. Go to http://www.chefsmovetosc hools.org/ to find chefs in your area interested in volunteering in schools.

Chef Brenda is part of the Chefs Move to Schools Movement

Picture Reference: http://educationidaho.blogspot.com/2012/03/superintendent-luna-joined-students.html

Community Resources

Expose students to cooking classes. Cooking Matters® is a wonderful organization affiliated with Share Our Strength. • Cooking Matters: http://cookingmatters.org

Event Ideas to Promote Whole Grains National School Breakfast Week: March 7-11, 2016 http://schoolnutrition.org/nsbw/

National School Lunch Week: October 2016 http://schoolnutrition.org/nslw/

Every Kid Healthy™ Week: April 25-29, 2016 http://www.actionforhealthykids.org/what-we-do/every-kid- healthy-week

Additional Tip: Leverage Your Networks

• Communicate through peer networks • Industry peers • Director groups • Attend Food/Product shows • Create a direct line of communication with the manufacturer • Utilize your distributor sales rep (DSR) Resources

• USDA Whole Grain Guidance http://www.fns.usda.gov/core-nutrition/whole-grains

• USDA MyPlate www.choosemyplate.gov

• The Whole Grains Council www.wholegrainscouncil.org

Recap

• Why Whole Grain

• Grain Science

• How Much Whole Grain do we Need?

• Whole Grain Requirements in Schools

• Strategies to Address Challenges:

• Finding/Menuing whole grain products • Increase kid acceptance of whole grain products

Slides will be available after the webinar

Questions? Stay Connected

General Mills Bell Institute of Health and Nutrition Website: bellinstitute.com Email: [email protected] Twitter: @BellInstitute LinkedIn: General Mills Bell Institute of Health and Nutrition

General Mills Convenience and Food Service Website: generalmillscf.com