DOCSLIB.ORG

WIC Shopping Guide

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
WIC Shopping Guide WHOLE GRAIN CHOICES Whole Grain Choices: SHOPPING TIP • Brown Rice • Bulgur You can choose a combination • Oatmeal of whole grain choices up to the amount of ounces (oz) printed on • Soft Tortillas the WIC check . Breakfast cereals • Whole Wheat Pasta don’t count as a whole grain choice • 100% Whole Wheat Bread for your WIC checks . See pages 8–9 • 100% Whole Wheat Hamburger for choices of breakfast cereals . and Hot Dog Buns BROWN RICE BUY DON’T BUY You Can Choose With added flavors, foods, or spices 14 oz to 32 oz Basmati Bags or boxes Black Any brand Bulk (sold by weight) Gluten free Boil-in-Bag Extra long, long, medium, or Chia seeds short grain Farro Instant or regular Gourmet Non organic or organic Grits CHOICES GRAIN WHOLE Jasmine Mahogany Mixed rice Pouches Quinoa Red Sprouted or germinated White Wild 2929 WHOLE GRAIN CHOICES BULGUR BUY DON’T BUY You Can Choose With added flavors, foods, or spices 16 oz to 32 oz Bulk (sold by weight) Bags or boxes Grits Any brand Quinoa Non organic or organic Sprouted or germinated OATMEAL BUY DON’T BUY You Can Choose With added flavors, foods, or spices 16 oz to 32 oz Boxes with individual packets Bags or boxes Bulk (sold by weight) Cardboard cylinders Granola Any brand Grits Gluten free Metal cylinders Instant or quick Pouches Non organic or organic Quinoa Old-fashioned or regular Rolled or steel-cut WHOLE GRAIN CHOICES GRAIN WHOLE 3030 WHOLE GRAIN CHOICES SOFT TORTILLAS BUY DON’T BUY You Can Choose With added flavors, foods, or spices 8 oz to 32 oz 96% whole wheat Corn or corn masa soft tortillas Chips, taco salad bowls, taco Whole wheat soft tortillas shells, tostada, or any other hard Low sodium tortillas Non organic or organic Low carb or carb balance Mixed-grain tortillas, such as corn Only these brands: and wheat together Celia’s Red corn Essential Everyday Reduced fat, or fat-free tortillas Don Pancho Sprouted or germinated Garden of Eatin’ Organic Store-made Great Value Tortillas with “light” or “lite” on Guerrero the label Kroger Wraps La Banderita La Burrita Market Pantry MiCasa Mission Ortega Signature Kitchens WHOLE GRAIN CHOICES GRAIN WHOLE 3131 WHOLE GRAIN CHOICES WHOLE WHEAT PASTA BUY BUY You Can Choose Here are some examples of types: 16 oz or 32 oz Angel hair Bags or boxes Bows Any type Egg noodles Non organic or organic Elbow Whole wheat or whole durum Fettuccine wheat Fusilli Only these brands: Lasagna Barilla Linguine Bella Terra Macaroni Best Yet Penne DaVinci Rigate DeLallo Organic Rotini Essential Everyday Shell Full Circle Organic Spaghetti Garofalo Spirals Gia Russa Vermicelli Great Value Ziti Hodgson Mill Kroger DON’T BUY Market Pantry With added flavors, foods, or Natural Directions Organic seasonings O Organics 51% whole grain or whole wheat Racconto Buckwheat Ronzoni Healthy Harvest Bulk (sold by weight) Shurfine Fresh Simple Truth Organic Gluten free Simply Balanced Organic Mixed grain Western Family Multi-colored No boil, no drain Refrigerated Rice pasta WHOLE GRAIN CHOICES GRAIN WHOLE Semolina Sprouted or germinated Vegetable 3232 WHOLE GRAIN CHOICES 100% WHOLE WHEAT BREAD BUY DON’T BUY You Can Choose With added flavors, foods, or spices 16 oz to 32 oz Artisan or gourmet (bread baked 100% whole wheat (printed on in small batches) the label) Breads not wrapped in plastic Any brand Breads with “light” or “lite” on Loaf and sliced the label Low sodium Bagels Non organic or organic Cracked wheat Sugar free English muffins Here are some examples: Extra fiber Country Oven French Essential Everyday Frozen or refrigerated dough Franz Gluten free Fred Meyer Multigrain Great Value Sourdough Haggen Sprouted or germinated Market Pantry Store-made Merita Nature Harvest Uncooked bread mixes Nature’s Own Unsliced Oroweat QFC Roman Meal Sara Lee Signature Kitchens Simple Truth Organic Standish The Bread Garden WHOLE GRAIN CHOICES GRAIN WHOLE Wonder 3333 WHOLE GRAIN CHOICES 100% WHOLE WHEAT HAMBURGER AND HOT DOG BUNS BUY DON’T BUY You Can Choose With added flavors or spices 14 oz to 32 oz Artisan or gourmet buns (baked 100% whole wheat (printed on in small batches) the label) Buns not wrapped in plastic Any brand Buns with “light” or “lite” on the Non organic or organic label Topped with seeds Bagels English muffins Here are some examples: Extra fiber Hamburger Buns Dinner, French, or hoagie buns Country Oven or rolls Franz Frozen or refrigerated dough Fred Meyer Gluten free Nature’s Own Multigrain Oroweat Sourdough Pepperidge Farm Sprouted or germinated QFC Store-made Hot Dog Buns Franz Fred Meyer Great Value QFC WHOLE GRAIN CHOICES GRAIN WHOLE 3434.
Load more

Recommended publications
  • Oatmeal with Apples and Maple Syrup
    Oatmeal with Apples and Maple Syrup This easy, inventive hot-cereal recipe will be a new reason to rise and shine! Ingredients: 1 cup (250 ml) steel cut oats, rinsed 1 granny smith apple, peeled, diced 2 1/2 - 3 cups (625-750 ml) water 1 tbsp (15 ml) brown sugar 1/4 tsp (1.5 ml) cinnamon A dash of nutmeg A pinch of salt Maple syrup Milk Directions: 1. Combine all of the ingredients except the milk and maple syrup in the multi cooker pan and mix thoroughly. 2. Select the Porridge setting, close the lid and press Start. 3. To serve, place a scoop of oatmeal in a bowl, pour the milk over top, sweeten to taste with additional syrup or brown sugar. Makes 3-4 servings. Quick Tip: This recipe uses steel cut oats. Large flake rolled oats, quick oats and minute oats would not be recommended. Although steel cut oats require longer cooking times, it is the most natural form of this cereal retaining much more of its nutritional benefits. For the fast paced lifestyle when breakfast is a quick bite, use the Preset timer on the multi cooker. Let the machine do the work while you sleep and just set the timer for your breakfast time and enjoy freshly cooked hot oatmeal! A Few Other Ways: 1. Omit the apples and top with fresh sliced bananas, coconut milk and walnuts 2. Omit the apples and top with Greek yogurt and berries 3. Omit the apples and top with sliced peaches, almond milk and a sprinkle of cocoa powder 4.
    [Show full text]
  • WINTER 2014 Issue 14 (Winter 2014) ISSN: 2341-7730
    Bread WINTER 2014 Issue 14 (Winter 2014) ISSN: 2341-7730 Copyright © 2014, Insanely Interested Publishing http://bread.insanelyinterested.com/ http://breadfeed.tumblr.com/ https://facebook.com/interested.bread/ [email protected] SPROUTED GRAIN BREAD Words: JARKKO LAINE Photos: ANN MARIE MICHAELS, LEO GONG and PAIGE GREEN In the introduction of his maybe most popu- ed grain. And not just small portions of this lar book, The Bread Baker’s Apprentice (pub- flour, but breads made entirely of sprouted lished in 2001), Peter Reinhart wrote: “I want- wheat flour! ed to call one of my recent books The Bread When I read the book’s description for the Revolution, but that sounded too militant.” first time, I had to go back and read it again. Fast forward thirteen years and you’ll find The first concept that comes to mind when we that book: this October, he published a book talk about sprouting is the falling number — with that very title — Bread Revolution: World- and the idea that sprouted flour has already Class Baking with Sprouted and Whole Grains, started breaking up and will lead to poor bak- Heirloom Flours, and Fresh Techniques. To me ing properties. Reinhart had the same doubts this is a clear sign that he considers the current when he first came across with the idea in 2009. developments in bread making as profound “Doesn’t sprouting the wheat compromise and even more important than those of earli- the gluten and damage the starch?” he asked er years. After all, this is a man who has been the miller, Joe Lindley, who gave him his first following the growth of the home baking and batch of flour made with sprouted flour to ex- artisan baking movement in the United States periment with.
    [Show full text]
  • Halušky with Sauerkraut
    Halušky with Sauerkraut 4 servings Active Time: 35 min. Total Time: 35 min. Level of Advancement: 1/5 Halušky are most likely the easiest pasta meal made from scratch. It is superfast and at the same time, super tasty. Halušky are a traditional Slovak Shepherd’s meal. Ingredients: Halušky batter: 2 LB of potatoes 1 large egg ½ TSP of salt 2 ½ cups of all-purpose flour Sauerkraut: 2 TBSP of frying oil - adjust if needed 1 large onion - peeled and finely chopped ½ LB of bacon - chopped into small pieces * 1 LB of Sauerkraut (drained, amount before draining) ½ Stick (2 OZ) of butter ½ TSP of salt ½ TSP of ground pepper * Skip for a vegetarian option Tools: Chef's Knife & Cutting Board Measuring Spoons & Measuring Cups Peeler Box Grater or Kitchen Mixer with Grater Attachment or Food Processor Immersion Blender or Food Processor or Blender 2 Large Mixing Bowls (about 8 QT or more) Silicone Spatula Large Sauce Pan or Medium Pot (about 6 QT) Large Fry Pan or Large Stir Fry Pan - Wok or Large Sauté Pan (12" or more) Halusky/Spaetzle Press or Colander (with Holes about ¼”) Strainer www.cookingwithfamily.com Cooking with Family © 2021 1 Directions: 1. Potato preparation: 1.1. Briefly rinse the potatoes under cold water and then peel. 1.2. Shred the potatoes into a large mixing bowl. Use the fine-sized holes for shredding. 2. Halušky batter: 2.1. Add: 1 large egg ½ TSP of salt Thoroughly stir together with a spatula until nicely combined. 2.2. Process until smooth with an immersion blender. 2.3.
    [Show full text]
  • Seed Dormancy and Preharvest Sprouting in Quinoa (Chenopodium Quinoa Willd)
    plants Review Seed Dormancy and Preharvest Sprouting in Quinoa (Chenopodium quinoa Willd) Emma M. McGinty 1, Kevin M. Murphy 2 and Amber L. Hauvermale 2,* 1 The School of Biological Sciences, Washington State University, P.O. Box 644236, Pullman, WA 99164, USA; [email protected] 2 Department of Crop and Soil Science, Washington State University, Pullman, WA 99164, USA; [email protected] * Correspondence: [email protected]; Tel.:+1-509-335-3661 Abstract: Quinoa (Chenopodium quinoa Willd.) is a culturally significant staple food source that has been grown for thousands of years in South America. Due to its natural drought and salinity tolerance, quinoa has emerged as an agronomically important crop for production in marginal soils, in highly variable climates, and as part of diverse crop rotations. Primary areas of quinoa research have focused on improving resistance to abiotic stresses and disease, improving yields, and increasing nutrition. However, an evolving issue impacting quinoa seed end-use quality is preharvest sprouting (PHS), which is when seeds with little to no dormancy experience a rain event prior to harvest and sprout on the panicle. Far less is understood about the mechanisms that regulate quinoa seed dormancy and seed viability. This review will cover topics including seed dormancy, orthodox and unorthodox dormancy programs, desiccation sensitivity, environmental and hormonal mechanisms that regulate seed dormancy, and breeding and non-breeding strategies for enhancing resistance to PHS in quinoa. Citation: McGinty, E.M.; Murphy, Keywords: abscisic acid; desiccation sensitivity; gibberellin; hormone signaling; precocious germina- K.M.; Hauvermale, A.L. Seed tion; seed morphology Dormancy and Preharvest Sprouting in Quinoa (Chenopodium quinoa Willd).
    [Show full text]
  • The Battle of the Breads a Lesson on the Nutritional Value of Wheat and White Bread
    The Battle of the Breads A Lesson on the Nutritional Value of Wheat and White Bread A lesson based on the book, Celebrate Wheat , by Dan Yunk. America’s food supply is safe, affordable and abundant but misunderstood by the public. Kansas Farm Bureau seeks to improve consumer knowledge of the importance of farming and ranching through the Kailey’s Ag Adventure Series , of which this book is a part. BACKGROUND INFORMATION : LEVEL : After reading Celebrate Wheat, we learned with Kailey that pizza crust K—Grade 4 is made from wheat. Did you know that bread is made from wheat, SUBJECTS /S TANDARDS : too? Let’s use descriptive words, or adjectives, to describe bread. Math: 1st Grade Represent and interpret data Write student responses on the board. Ideally, one student will CCSS.Math.Content.1.MD.C.4 describe the color of bread as white and another as brown. This will Health Education K—4 lead you into the lesson. If students only use one color to describe Standard 2: The student will bread, use pictures or an example of a loaf of white and a loaf of demonstrate the ability to wheat bread to ask them, “Are these both breads? But they are access valid health information different colors? So, are they both bread?” Student response: YES! and health-promoting products and services. Benchmark 1: The student will We have discovered that bread can come in different colors. What are locate information on products the differences in whole wheat and white bread? Let’s discover these and services and recognize the nutritional differences as we learn how to locate health information by validity of the information.
    [Show full text]
  • Development of New Starch Formulations for Inclusion in the Dietotherapeutic Treatment of Glycogen Storage Disease †
    Proceedings Development of New Starch Formulations for Inclusion in the Dietotherapeutic Treatment of Glycogen Storage Disease † Raquel Selma-Gracia 1,2, José Moisés Laparra Llopis 2 and Claudia Monika Haros 1,* 1 Instituto de Agroquímica y Tecnología de Alimentos (IATA), Consejo Superior de Investigaciones Científicas (CSIC), Av. Agustín Escardino 7, Parque Científico, 46980 Paterna, Valencia, Spain; [email protected] 2 Molecular Immunonutrition Group, Madrid Institute for Advanced Studies in Food (IMDEA-Food), Ctra. de Canto Blanco n° 8, 28049 Madrid, Spain; [email protected] * Correspondence: [email protected] † Presented at the 2nd International Conference of Ia ValSe-Food Network, Lisbon, Portugal, 21–22 October 2019. Published: 4 August 2020 Abstract: In this study, the thermal properties of quinoa and maize starch were evaluated and related to their digestibility. Lower gelatinisation and retrogradation parameters were obtained in quinoa starch, suggesting a better susceptibility to the disruption of the crystalline structure. These results were accompanied with a higher percentage of hydrolysis in raw quinoa, reaching more twofold higher than in raw maize starch. Besides, the slopes calculated by a Lineweaver-Bürke transformation showed similar values in raw quinoa and maize starches. Taken together, these characteristics of quinoa starch could provide more digestible benefits than the current treatment, raw maize starch, in glycogen storage disease patients. Keywords: maize starch; quinoa starch; thermal properties; starch hydrolysis; glycogen storage disease 1. Introduction Previous research has shown variability in the susceptibility to digestion depending on structural differences in starches from different sources [1]. A crystalline structure is an important factor to take into account in digestibility, and can be modified by a gelatinisation process [2].
    [Show full text]
  • Peanut Butter Dark Chocolate Oatmeal Cookies
    Peanut Butter Dark Chocolate Oatmeal Cookies *Fair warning, these cookies are soft and chewy. If you like a crisper cookie, bake them a little longer.* Preheat oven to 350 degrees F. ½ C butter, softened ½ C. peanut butter 4 Tbsp. all-purpose powdered egg mix + ½ C. water (or 2 large eggs) 1 C brown sugar ½ C. granulated sugar 1 Tsp. vanilla extract ½ Tsp. salt 1 Tsp. baking soda 1 3/4 C. flour 1 box (10 packages) of Sally’s Dark Chocolate Oatmeal (or 3 C. rolled oats, ½ C. cocoa powder, ½ c. mini chocolate chips* and increase granulated sugar to 1 c.) With an electric mixer on medium speed (or by hand) cream together softened butter, peanut butter and sugars until light and fluffy. Add vanilla, salt and baking soda and mix until combined. Add powdered egg mixture ½ at a time, beating after each addition until mixture is thoroughly combined. Add flour in 1/3-1/2 C. at a time, blending after each addition. By hand, stir in oatmeal cereal 1 cup at a time. Blend until oat mixture is just combined after each addition. *If not using cereal packages, combine cocoa, oats and chocolate chips in a separate bowl and mix together to distribute cocoa evenly throughout the oats, then add the oatmeal mixture to batter 1 cup at a time as above. Drop walnut size balls from spoon onto a greased or parchment paper lined baking sheet. The cookie balls should be about 2” apart. Bake at 350 degrees F. for 12-15 minutes, until cookies are golden around the edges.
    [Show full text]
  • Meal Plan | 2060 Crossroads Blvd, Waterloo, IA 50702 | (319) 234-7621 1 MEAL PLAN MEAL 1 - Egg Beaters, Whole Wheat English Muffin WEEK 1
    MEAL 1 - Egg beaters, 1 piece of whole wheat toast MEAL 2 - Apple and 1 piece of string cheese MONDAY MEAL MEAL 3 - BLT Ingredients: 2 slices of turkey bacon, 2 slices tomato, 2 leaves lettuce, 1 whole wheat tortilla, fat-free mayo PLAN MEAL 4 - 1/4 cup hummus dip, carrots MEAL 5 - Grilled chicken breast, sweet potato, green beans WEEK 1 MEAL 6 - 3 slices of turkey, 1 orange MEAL 1 - 1 cup cherries, ¾ cup skim milk MEAL 2 - Banana, chocolate protein shake TUESDAY MEAL 3 - Cobb salad Ingredients: lettuce, egg whites of a hard boiled egg, chopped tomatoes, cooked skinless chicken breast, 1 tbsp shredded low fat cheese, fat free dressing MEAL 4 - Whole peach, 1/4 cup raw almonds MEAL 5 - Shrimp and rice stir Ingredients: 1 lb shrimp-peeled and deveined, 1-½ cups cooked brown rice, 2 cups broccoli, cooking oil spray, ½ tbsp garlic powder, ¼ cup low-sodium soy sauce 1. Remove the tails from the shrimp and cut the shrimp into bite size pieces. 2. Coat a nonstick skillet with cooking spray and heat the skillet. Add the shrimp and cook for 2 minutes. Remove the heat and set the shrimp aside. 3. Coat the skillet with cooking spray and heat the skillet. Add the rice and garlic powder and cook the 1 minute, stirring constantly. Add the broccoli and cook until it is bright green. Add the shrimp, soy sauce, and sesame seeds. Cook for 1 minute longer. Serves 2. MEAL 6 - 1 slice American cheese, apple slices MEAL 1 - Oatmeal, skim milk MEAL 2 - Berries, vanilla protein shake MEAL 3 - Subway turkey wrap WEDNESDAY Ingredients: turkey, lettuce, tomatoes,
    [Show full text]
  • NUTRITION FACTS: (See Above)
    WG/Grain Blend School Products (SL Legacy) Grain/Bread Credit % Prior Year Serving Creditable THIS YR THIS YR & WG SKU Rank Label Slices/ Size Grains EXEMPT NEXT YR into K-12 DMS UPC Code Product Description Producing Plant Brand Category Weight PK CT Serving (gms) /serving 14.75 16 18 5303 7294576145 6IN WGW HOT DOG BUNS 12oz/8p SL Albuquerque, Atlanta, Bellevue, Dallas, Denver, Dubuque, SL Hot 12 8 43 27% 1.75 1.50 Grand Rapids, Hastings, London, Lubbock, Madison, Meridian, Oakland, Oklahoma City, Orangeburg, Owensboro, Phoenix, Roseville, Sacramento, Salt Lake City, San Antonio, Sioux Falls, Stockton, Valdese 4 5304 7294576146 3.5IN WGW HAMB BUNS 12oz/8p SL Albuquerque, Atlanta, Bellevue, Dallas, Denver, Dubuque, SL Ham 12 8 43 27% 1.75 1.50 Grand Rapids, Hastings, Lubbock, Madison, Meridian, 6 5483 7294575178 3.75IN WHEAT HAMBURGER 12oz/8p r&t SL Albuquerque,Oklahoma City, Bellevue, Orangeburg, Dallas, Owensboro, Dubuque, Phoenix,Grand Rapids, SL Ham 12 8 43 28% 1.75 1.75 Hastings, Lubbock, Madison, Meridian, Orangeburg, Phoenix, Roseville, Salt Lake City, Sioux Falls, Valdese 21 5484 7294576179 6IN WHEAT HOT DOG 12oz/8p r&t SL Albuquerque, Atlanta, Bellevue, Dallas, Dubuque, Grand SL Hot 12 8 43 28% 1.75 1.75 Rapids, Hastings, London, Lubbock, Madison, Meridian, Orangeburg, Phoenix, Roseville, Salt Lake City, Sioux Falls 5486 7294560198 4.5IN 100% WW HAMB BUNS 23oz/8p r&t SL Albuquerque, Bellevue, Dallas, Phoenix, Roseville, Sacramento, Salt Lake City, Valdese, Wichita 2 5487 7294570544 WG WHITE RT BREAD 20oz SL Albuquerque, Atlanta,
    [Show full text]
  • NUTRITION FACTS Maintain USDA Foods, Please Visit the FDD Web Site
    OATS, WHOLE GRAIN, ROLLED, DRY Date: October 2012 PRODUCT DESCRIPTION NUTRITION INFORMATION Rolled oats are a whole grain dry cereal ½ cup of cooked rolled oats counts as 1 with no added vitamins and minerals. It ounce from the MyPlate.gov Grain Group. needs to be cooked before eating. For a 2,000-calorie diet, the daily recommendation is about 6 ounces. STORAGE Store unopened bags of oats in a cool, OTHER RESOURCES clean, dry place. www.nutrition.gov After opening, keep package tightly www.choosemyplate.gov closed. www.fns.usda.gov/fdd/ Look at the “Best if used by” or “Best by” date on the package. For further guidance on how to store and NUTRITION FACTS maintain USDA Foods, please visit the FDD Web site. Serving size: ½ cup (117g) rolled oats, cooked in water Amount Per Serving PREPARATION/COOKING Calories 80 Calories from Fat 15 Bring ½ cup water to a boil. Stir in ½ cup oats. % Daily Value* Cook 5 minutes. Total Fat 1.5g 3% Saturated Fat 0g 0% USES AND TIPS Trans Fat 0g Cook rolled oats with chopped fruit and low-fat or nonfat milk instead of water Cholesterol 0mg 0% for a filling breakfast. Sodium 5mg 0% Rolled oats can be used in a variety of baked dishes such as cookies, Total Carbohydrate 14g 5% muffins, breads, and desserts. Dietary Fiber 2g 8% Rolled oats can be used in place of Sugars 0g bread crumbs in meatloaf, or in chicken and fish patties. Protein 3g Vitamin A 0% Vitamin C 0% Calcium 2% Iron 6% *Percent Daily Values are based on a 2,000 calorie diet.
    [Show full text]
  • Consumer Trends Bakery Products in Canada
    International Markets Bureau MARKET INDICATOR REPORT | JANUARY 2013 Consumer Trends Bakery Products in Canada Source: Shutterstock Consumer Trends Bakery Products in Canada MARKET SNAPSHOT INSIDE THIS ISSUE The bakery market in Canada, including frozen bakery and Market Snapshot 2 desserts, registered total value sales of C$8.6 billion and total volume sales of 1.2 million tonnes in 2011. The bakery Retail Sales 3 category was the second-largest segment in the total packaged food market in Canada, representing 17.6% of value sales in 2011. However, the proportional sales of this Market Share by Company 6 category, relative to other sub-categories, experienced a slight decline in each year over the 2006-2011 period. New Bakery Product 7 Launches The Canadian bakery market saw fair value growth from 2006 to 2011, but volume growth was rather stagnant. In New Bakery Product 10 addition, some sub-categories, such as sweet biscuits, Examples experienced negative volume growth during the 2006-2011 period. This stagnant volume growth is expected to continue over the 2011-2016 period. New Frozen Bakery and 12 Dessert Product Launches According to Euromonitor (2011), value growth during the 2011-2016 period will likely be generated from increasing New Frozen Bakery and 14 sales of high-value bakery products that offer nutritional Dessert Product Examples benefits. Unit prices are expected to be stable for this period, despite rising wheat prices. Sources 16 Innovation in the bakery market has become an important sales driver in recent years, particularly for packaged/ Annex: Definitions 16 industrial bread, due to the increasing demand for bakery products suitable for specific dietary needs, such as gluten-free (Euromonitor, 2011).
    [Show full text]
  • Whole Grain Goodness
    Nutrition Know-How Child Health Specialty Clinics Whole Grain Goodness What is a whole grain? A whole grain food has all three parts of the grain, and each part has different vitamins and minerals that work together to provide nutrition. Many people only think of wheat and other bread products when they hear the word “grain,” but there are many foods that contain whole grains. Why do whole grains matter? Whole grains are higher in fiber, iron and vitamins than processed grains like white flour. Fiber can help your child pass bowel movements, and iron and vitamins are very important for a child’s growth and development. People who eat more whole grains are less likely to struggle with their weight and other serious health conditions like colon cancer. How much whole grain does my child need? This depends on your child’s age and size. A good guide is to make at least half of your child’s grain servings whole grain. For example, if your child eats 6 servings of grain, at least 3 of those servings should be whole grain. How do I know if a food is whole grain? Look for the words “whole grain” on the package. Foods with at least 51% whole grain will have a special label on them like the one shown at the top of this page. You can also check the ingredients; to be a whole grain product a food should have a whole grain listed as the first ingredient. A whole grain bread will have “whole wheat flour” as the first ingredient.
    [Show full text]