Going Crackers Over Grains!

Transcription

1 Going Crackers Over Grains! California Department of Education Nutrition Services Division October 2017 Learning Objectives Identify creditable grains Define the terms whole grain and whole grain-rich Calculate the sugar limit for breakfast cereal Determine what foods are grain-based desserts Understand how to credit grains using ounce equivalents Grains Overview 1. For children and adult meals, at least one serving of grains per day must be whole grain-rich. 2. Breakfast cereals must contain no more than 6 grams of sugar per dry ounce 3. Grain-based desserts no longer credit toward a reimbursable meal 4. Beginning October 1, 2019, ounce equivalents will be required to credit grains 1

2 What is a Whole Grain? Whole grains consist of the entire cereal grain, seed, or kernel Parts of a whole grain kernel: Bran Endosperm Germ Common Whole Grains Whole Grains: Cracked wheat or crushed wheat Whole-wheat flour Graham flour Rolled oats and oatmeal Brown rice or wild rice Quinoa Refined Grains Refined grains: some or all of bran and germ portions are removed Enriched grains: certain B vitamins and iron are added back to the refined grain 2

3 Benefits of Whole Grains Whole grains contain important nutrients! Research shows consuming whole grains may reduce the risk of several chronic diseases: heart disease, stroke, type 2 diabetes, and some types of cancer. Basic CACFP Grain Product Requirements Grain is a required food component at breakfast, lunch, supper; optional at snack All grain products served in the CACFP must be creditable: whole grain, enriched grain, or bran, or germ. New Grain Guidance from USDA Just released October 19, 2017! USDA Policy Memo CACFP : Grain Requirements in the CACFP; Q and A Supersedes CACFP Grain Requirements (October 14, 2016) 3

4 Basic CACFP Grain Product Requirements To determine if a grain is enriched and creditable, it must meet one of these: Food is labeled as enriched Enriched grain is listed as the first ingredient (or second after water) There is a sub-list of nutrients (iron, B vitamins) used to enrich an ingredient For Example, Ingredients: whole wheat flour, yellow corn flour {folic acid, riboflavin, niacin thiamin} Basic CACFP Grain Product Requirements Breakfast cereals that are fortified are also creditable. Fortified: vitamins or minerals have been added to the cereal that were not originally in the cereal. Cereal products that are fortified are labeled as such and have an ingredient statement that shows what vitamins and minerals have been added. Defining Whole Grain-Rich Foods Foods that contain 100% whole grain OR Foods that contain at least 50% whole grains, and the remaining grains in the food are enriched. USDA Policy Memo CACFP CFR (a)(4)(i)(A)) 4

5 Four Methods to Determine if a food is Whole Grain-Rich 1. The food is labeled as whole wheat 2. The whole grain is listed as the first ingredient on the food s ingredient list, AND the next two grain ingredients are creditable (whole or enriched grains, bran or germ.) 3. The product has one of two FDA approved whole-grain health claims on its packaging 4. Proper documentation to demonstrate that whole grains are the primary grain ingredient by weight (standardized recipe, manufacturer statement). Whole Grain-Rich: Method # 1 The food is labeled as whole wheat or: entire wheat bread whole wheat rolls entire wheat rolls whole wheat buns This means the food is 100 percent whole wheat and meets the whole grain-rich criteria Whole Grain-Rich: Method # 2 The whole grain is listed as the first ingredient on the food s ingredient list (or second after water), AND The next two grain ingredients are creditable (whole or enriched grains, bran, or germ) = complies with the Rule of Three 5

6 Whole Grain-Rich: Method #3 FDA Whole-Grain Health Claims: "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 and certain 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. Whole Grain-Rich: Method # 4 Proper documentation (from manufacturer or standardized recipe) shows whole grains are primary grain ingredient by weight If whole grain is not the 1st ingredient, but there are multiple whole-grain ingredients, the combined weight of whole grains may be more than weight of other ingredients; so could still be whole-grain-rich! Multiple Whole Grain Ingredients For example, a bread that contains three grain ingredients*: Enriched wheat flour (40% of grain weight) Whole-wheat flour (30% of grain weight) Whole oats (30% of grain weight) Remember, all grains in the food that are not whole grain must be enriched *Note: Would need a recipe or documentation from the manufacturer to obtain weights of the grain ingredients. 6

7 Whole Grain Council Stamps Although the Basic Whole Grain Council Stamp states that there are 8 grams of whole grain or more per serving, it may not meet the whole-grain rich criteria Product may contain grains that are not creditable Whole Grain-Rich Foods in Meals At least one meal or snack must include a whole grainrich food each day If a child care center only serves one meal, the grain must be whole grain-rich If serving more than one meal or a meal and a snack: Choose which meal to serve the whole grain-rich food If serving snacks only: The grain must be whole-grain rich, IF a grain is served Mixed Dishes with Whole Grains Examples: pizza, breakfast burrito For the grain portion: check to see if whole grain is primary ingredient by weight Proper documentation or a standardized recipe is required 7

8 Activity: Identifying Creditable and Whole Grain-Rich Items Bread Ingredients: Whole Wheat Flour, Water, Honey, Vital Wheat Gluten, Yeast, Contains 2% or Less of the Following: Oat Fiber, Salt, Calcium sulfate, Distilled Vinegar, Soybean Oil, Wheat Bran, Cultured Wheat Flour, Ascorbic Acid, Enzymes. Rule of Three to Determine if Creditable The first grain ingredient (or second after water) is whole or enriched*, and the next two grain ingredients (if any) are whole grains, enriched grains, bran, or germ Disregard grain ingredients listed after contains 2% or less, when applicable *Enriched: (1) product is labeled as enriched, (2) enriched grain is first ingredient (or second after water), (3) there is a sub-listing of nutrients used to enrich the ingredient (thiamin, riboflavin, niacin, and iron), and (4) product is a labeled as a fortified breakfast cereal 8

9 Bread Is It Creditable? Ingredients: Whole Wheat Flour, Water, Honey, Vital Wheat Gluten, Yeast, Contains 2% or Less of the Following: Oat Fiber, Salt, Calcium sulfate, Distilled Vinegar, Soybean Oil, Wheat Bran, Cultured Wheat Flour, Ascorbic Acid, Enzymes. Determine Whether Whole Grain-Rich 1. The food is labeled as either whole or entire wheat, rolls, or buns. 2. The first ingredient of the food s ingredient list (or second after water) and the next two grain ingredients are creditable. 3. The package includes one of the two Food and Drug Administration-approved whole-grain health claims 4. The agency has documentation from a manufacturer or a standardized recipe. Pasta Ingredients: Semolina (Wheat), Grain And Legume Flour Blend [Grains And Legumes (Lentils, Chickpeas, Flax-seed, Barley, Oats, Spelt), Egg Whites, Oat Fiber], Duram Flour, Niacin, Iron (Ferrous Sulfate), Thiamine Mononitrate, Riboflavin, Folic Acid. 9

10 Breakfast Cereal Ingredients: Oat(s) Flour Whole (with added Oat(s) Bran), Corn Flour Yellow (with added Corn Bran), Molasses Unsulphured, Wheat Flour Whole, Salt, Baking Soda, Tocopherols Mixed (Vitamin E) Natural To Preserve Freshness, Vitamin C Compliance with Grain Requirements CACFP operators must demonstrate they are serving meals that meet the grain requirements Examples: Whole wheat bread Whole grain-rich English muffins Whole wheat pasta Whole grain cream of wheat Questions? 10

11 Breakfast Cereals A source of added sugar Types: ready-to-eat, instant and regular hot cereal Requirement: no more than 6 grams of sugar per dry ounce Determining Allowable Breakfast Cereals 1. Refer to USDA s Team Nutrition Training Worksheet: Choose Breakfast Cereals Lower in Sugar 2. Use WIC Approved Breakfast Cereals List Pages/WICFoods/CAWICFoodListDatabase.aspx 3. Use Nutrition Facts Label and Complete Calculation to determine if x < Cereal Sugar Calculation 1. Find the Nutrition Facts Label 2. Find the Serving Size: 28 grams 3. Find the amount for Sugars: 1 gram 4. Divide the grams of sugar by the grams in the serving size = Compare to the threshold of This cereal is creditable because it is less than threshold 11

12 Activity: Is this Breakfast Cereal Creditable? 1. Work with a partner 2. Determine if these cereals are creditable Grain-Based Desserts Source of added sugars and saturated fats Dietary Guidelines for Americans recommends these foods be limited Grain-based desserts are not creditable in CACFP meals and snacks USDA Policy Memos: CACFP and CACFP Clarification on Sweet Crackers Policy Memo CACFP (June 30, 2017) clarified that sweet crackers are not considered grain-based desserts and are therefore allowable grains! This includes: Graham Crackers Animal Crackers 12

13 List of Grain-Based Desserts* Breakfast bars Brownies Cakes Cereal bars Cookies *Exhibit Doughnuts Granola bars Sweet pie crusts Sweet rolls Toaster pastries A all items with superscripts 3 and 4 (Policy Memo CACFP ) Grain-Based Desserts & Special Occasions Annual festival, birthday celebrations, end-of-year bash, or other special events May be served as an additional item only Grain-Based Dessert Question #1 Are homemade granola bars or other homemade grain-based desserts allowed? USDA Policy Memo CACFP

14 Grain-Based Dessert Answer #1 No, homemade and commercially prepared grain-based desserts cannot count towards the grain component in CACFP. There are no exceptions to allow a grain-based dessert to count towards the grain component, including the place of preparation or the preparation method. USDA Policy Memo CACFP Grain-Based Dessert Question #2 Are quick breads, such as banana breads and zucchini bread, still allowed? USDA Policy Memo CACFP Grain-Based Dessert Answer #2 Yes, quick breads are credited in the same group as muffins under Group D in Exhibit A, and both may continue to contribute towards the grain component. USDA Policy Memo CACFP

15 Grain-Based Desserts Question #3 Pancakes and waffles are not grainbased desserts according to Exhibit A. If syrup, honey, jam or another sweet topping is served with the pancakes or waffles, are they then considered grainbased desserts? USDA Policy Memo CACFP Grain-Based Desserts Answer #3 No, adding a sweet topping, such as syrup, to pancakes or waffles does not make them grain-based desserts and they can continue to be counted towards the grain component. USDA Policy Memo CACFP Questions? 15

16 Menu Activity: 1. Work with a partner to review a menu 2. Follow instructions to improve the menu with whole-grain items, creditable cereals, and other options for grainbased desserts Program Reviews Reviewers will look at menus, nutrition facts labels, product formulation statements, and standardized recipes to ensure: Only creditable grains are part of the reimbursable meal One whole grain-rich item per day Breakfast cereals have no more than 6 grams of sugar Grain based desserts are not part of the reimbursable One Year Transition Period Transition Period (Oct 1, 2017-Sept 30, 2018)*: First year of new meal pattern, state agency reviewers must provide technical assistance in lieu of fiscal action when violations related to the new meal pattern requirements occur. CACFP operators must be making a good faith effort to comply with the updated requirements. Other errors, not related to updated meal pattern requirements, may result in fiscal action. *USDA Policy Memo: SP , CACFP

17 Ounce Equivalents for Grains Ounce equivalents will be used to determine serving sizes for grains Effective October 1, 2019 What is an Ounce Equivalent? Ounce equivalents are used to determine amount of creditable grains One Ounce Equivalent = 16 grams of creditable grains Exhibit A: Grain Requirements for Child Nutrition Programs Prepared grain products listed in Exhibit A are grouped based on their average grain content. Food types with similar concentrations of creditable grains grouped together. Each group provides minimum weight required to supply one full ounce equivalent of grains. 17

18 Resources USDA Web Page Resources CACFP Meal Standards Web Page: Team Nutrition CACFP Meal Pattern Training Tools Web Page: 18

19 USDA Food Buying Guide Food Buying Guide New Web-based version! It has been updated to include information on the CACFP New Meal Pattern It is used to obtain information on: Purchasing the required quantities of food AND Determining the contribution each food makes towards meal pattern requirement California Department of Education and Nutrition Services Division Resources 1, 2, 3 ways to get information and resources on the CACFP New Meal Patterns (NMP), effective October 1, 2017: 1. Navigate to the CDE Web page at: your questions to: NMP4CACFP@cde.ca.gov 3. Follow us on Questions? 19

20 Professional Standards Crediting Key Area: Nutrition (1000) Training Topic: Menu Planning(1100) Learning Objective: Plan menus that meet USDA nutrition requirements for reimbursable meals, including calculating meal components (1110) Key Area: Nutrition (1000) Training Topic: General Nutrition (1300) Learning Objective: Understand general nutrition concepts, such as whole grains (1320) Total Instructional Time: 1.25 hours Contact us! CACFP New Meal Pattern Inbox: This institution is an equal opportunity provider. 20