Intact Grains: Whole Grains Next Evolution

Intact Grains: Whole Grains Next Evolution

Objectives: Participants will learn The history of grain recommendations leading up to the Healthy Hunger-Free Kids Act of 2010. How further processing of whole grains can negatively impact the nutritional viability of convenience-added products available to nutrition programs. How to successfully incorporate intact grains into K-12 menus for all ages.

1980 1985 1990

Food Guide Pyramid

Healthy Hunger Free Kids Act 2010 1 st change in 30 years Institute of Medicine Report Low WG consumption Children consuming less than 24% of recommended amounts of WG Acceptance & Cost

Key Messages for Carbohydrate Choose fiber-rich fruits, vegetables, and whole grains often. AND Make half your grains whole

Make half your grains whole

Meanwhile Since 1980, the childhood obesity rate among 2 19 year olds has tripled.

Opportunity within NSLP 19.8 million free lunches, each day 2.2 million reduced price lunches, each day 8.5 million paid lunches, each day 5 billion lunches served annually

HEALTH BENEFITS OF WHOLE GRAIN medical evidence is clear that whole grains reduce risks of heart disease, stroke, cancer, diabetes and obesity. Few foods can offer such diverse benefits. people who eat three daily servings of whole grains have been shown to reduce their risk of heart disease by 25-36%, stroke by 37%, Type II diabetes by 21-27%, digestive system cancers by 21-43%, and hormone-related cancers by 10-40%. ANTIOXIDANTS, VITAMINS AND MINERALS whole grains have some valuable antioxidants not found in fruits and vegetables, as well as B vitamins, vitamin E, magnesium, iron and fiber. http://wholegrainscouncil.org/whole-grains-101

Whole grain products do not equal intact grains

Why are Intact Grains important? Contain all vital nutrients of the grain Low Glycemic Index Less likely to raise blood sugar levels, due to slower absorption in the intestinal track Help manage weight control Feel fuller longer

Examples of Intact Grains Quinoa Brown, Red, Black, Purple, Wild Rice Naked Oats Sorghum Barley Wheat Berries Amaranth Millet

Other better for you grains Steamed, cracked, rolled grains Bulgur, freekeh, quinoa, oats Puffed Grains Rice, quinoa, sorghum, amaranth Lightly pearled grains* Rice, farro, wheat berries, barley *Pearled grains do not credit at all since they are not enriched.

Where to begin? (Hint: you are already serving the most popular intact grain which is brown rice! You are ready!) Conduct taste tests Sample/educate and collect feedback from kids Train your staff using simple cooking techniques Don t reinvent the wheel, use familiar settings (intact grains in burritos, fried rice, chili, eg) Utilize your salad bar to introduce new intact grains Include intact grains in reimbursable grab-and-go items Get creative with guidelines (white tortilla with quinoa filling)

PROFESSIONAL STANDARDS CODE This session provides one (1) CEU Key Area: Communications & Marketing 4000 Key Topic: Using your #SocialMedia Savvy to take the 2017 #SchoolBreakfast Challenge