Food Component: Grains & Whole Grain-Rich Healthy, Hungry Free Kids Act of 2010 New Meal Patterns SY 2012-2013 Review the following: Objectives Current vs. New Requirements for the grain food component Dil Daily and weekly serving ranges of grains (minimum ii and maximums) Requirements by age/grade group Menu Planning Principles Review the following: Identify whole grains Objectives Criteria for whole grain products Utilize menu planning tool to assist with planning cycle menus for each age/grade group Be able to successfully plan cycle menus for each age/grade group for the vegetable component and its subgroups 1
Current vs. New Requirements Food Group Lunch (SY 2012-2013): Grains(GB) Current Requirements K-12 8 servings / week (daily minimum of 1 serving / day) * Whole Grains are encouraged. New Requirements K-12 Daily minimum and weekly ranges: Grades K-5: 1 oz eq. min. daily (8-9 oz weekly) Grades 6-8: 1 oz eq. min. daily (8-10 oz weekly) Grades 9-12: 2 oz eq. min i daily (10-12 oz weekly) *At least half of the grains must be whole grain-rich beginning July 1, 2012. *Beginning July 1, 2014, ALL grains must be whole grain-rich. Age-Grade Groups Breakfast Meal Pattern (SY 2013) Lunch Meal Pattern (SY 2012) Grades K-5 Grades 6-8 Grades 9-12 Grades K-5 Grades 6-8 Grades 9-12 Food Component Meat/Meat Alternate (oz eq) Grains (oz eq) 0 0 0 8-10 (1) 9-10 (1) 10-12 (2) 7-10 (1) 8-10 (1) 9-10 (1) 8-9 (1) 8-10 (1) 10-12 (2) Note for SBP: For the SBP, In school year 2012-2013 only, schools may continue to use the meal pattern for grades K-12. In the SBP, the above age-grade groups are required beginning July 1, 2013. Schools that have the ability to implement any or all phased in-sbp meal requirements in SY 2012-2013 may do so with the approval of the STATE AGENCY. 2
Menu Planning - Lunch Monday Tuesday Wednesday Thursday Friday Total Weekly Amount Lunch Grades K 5, 8 9 (1) Cheese Pizza WW Roll Lunch Grades 6 8, 8 10 (1) Cheese Pizza WW Roll Lunch Grades 9 12, 10 12 (2) Cheese Pizza WW Roll Beef Tacos (Shells) (1 g/b) Beef Tacos (Shells) (1 g/b) Beef Tacos (Shells) (1 g/b) Spanish Brown Rice (1 g/b) Hamburger Hamburger Hamburger Deli Sandwich Deli Sandwich Deli Sandwich 8 9oz = Weekly Amount 8 10 oz = Weekly Amount 10 12 oz = Weekly Amount Menu Planning Principles Offer grains that are age specific and accepted by student population Offer a variety choices for 6-8 and 9-12 age/grade groups Ensure you have documentation of whole grain Remember that beginning 2014, ALL grains offered MUST BE Whole Grain-Rich (WGR) The FBG will be updated with crediting information for Grain/Bread Chart Menu Planning Principles, Cont d. When offering choices: Ensure each serving line planned meets all requirements / components of a reimbursable meal WHEN a student can only select from one line. If a student may select from a variety of main dishes and a variety of sides (ex: Vegetables & Grains), they must meet the minimum daily portion requirement NOT all the vegetable subgroup requirements in one day. 3
EXAMPLE: Ensure each serving line planned meets all requirements / components of a reimbursable meal WHEN a student can only select from one line. Example: There s a burger line, an American line, a Salad Bar line, etc. AND students cannot select one item from here and another one from there Each line must have all required components so that a reimbursable meal may be selected from those choices OFFERED. EXAMPLE CONT D. If a student may select from a variety of main dishes and a variety of sides (ex: Vegetables or Grains), those components offered must meet the minimum daily portion required NOT all the vegetable subgroup requirements in one day. CHOICES Pizza, Whole Grain Crust Burgers on a Whole Wheat Bun Romaine Burger Salad 1 cup Carrots Sticks w/ Ranch Dressing 1/2c Peach Slices 1/2c Green Apples 1 ea = 1/2c 1% Plain Milk Chocolate Skim Milk Criteria for Whole Grain-Rich Foods Meet serving size requirements in Grains/Bread Instruction AND Meet at least one serving of the following: Whole grains per serving must be > 8 Product includes FDA s whole grain health claim on it packaging Product ingredient listing lists whole grain first (HUSSC Criteria) 4
Criteria for Whole Grain-Rich Foods Grain-Based Desserts Only two creditable grain-based desserts allowed at lunch per school week These items are a major source of solid fats and added sugars per DGA 2010 Whole Grain-Rich At least half of the grains offered must be whole grain-rich in the NSLP beginning July 1, 2012 (SY 2012-2013) In the SBP,the grain ranges must be offered beginning July 1, 2013 (SY 2013-2014) All grains must be whole grain-rich in both the NSLP and the SBP beginning: July 1, 2014 (SY 2014-15) How to determine if grain is Whole Grain Rich WHOLE GRAIN-RICH 5
Identifying Whole Grains Whole grain as the primary ingredient by weight Bran, germ and endosperm present in original amounts What is a Whole Grain? Whole Grains consist of the entire cereal grain seed or kernel. The kernel has three parts the bran, the germ, and the endosperm. Usually the kernel is cracked, crushed, or flaked during the milling process. If the finished product retains the same relative proportions of bran, germ, and endosperm as the original grain, it is considered a whole grain. Grains: Whole Grain-Rich Whole Grain-Rich = at least 51% whole grains Dietary Guidelines update If the first ingredient is water, a whole grain may be listed as the second ingredient and still meet our whole grain-rich criteria 6
Attachment A Wheat (red) Wheat (white) Oats Barley Corn Brown Rice Wild Rice Rye Common Whole Grains Not Whole Grains Whole Grain Resource (Handout) Flour White flour Wheat flour All-purpose flour Enriched flour Corn grits Couscous Please see Whole Grains Resource handout for more grains products that are not whole grains. 7
Try on your own Handout 2.2 Identifying Whole Grains 8
Discussion Review answers Discuss grains already in use How can you comply? Whole Grain Resource Handout- Page 1 Number 1: criteria review Number 2: serving sizes Number 3: groups Serving Size Must be at least the portion size of one G/B serving as defined by the Food Buying Guide s Grain Bread Chart See Handout 2.3 9
How can you comply? Whole Grain Resource- Page 1 Number 1: criteria review Number 2: serving sizes Number 3: groups Group A Food products with whole grain(s) as the primary ingredient by weight First ingredient listed on the label l Group B Food products with whole grain as the primary grain ingredient by weight h i h f h i di h Use the weight of the ingredient to support the claim on the application 10
Group A & B Whole grains from group A must be the majority of whole grain foods offered each week Flow chart Group A & B Handout 2.4 Test Your Knowledge Evaluating Whole Grain Product Ingredient Statements Look at all three labels and answer the questions that follow 11
Handout 2.9 Evaluating Products Test your ability to understand product labels You may work in groups and use resources USDA GUIDANCE ON GRAINS How will schools identify whole grain rich products? Until the whole grain content of food products is required on a product label by the Food and Drug Administration (FDA), schools must evaluate a grain product using the twoelement criterion developed by the Institute of Medicine and set forth in the final rule: 12
How will schools identify whole grain rich products? Element #1. A serving of the food item must meet portion size requirements for the Grains/Breads component as defined in FNS guidance. AND How will schools identify whole grain rich products? Element #2. The food must meet at least one of the following: a. The whole grains per serving (based on minimum serving sizes specified for grains/breads in FNS guidance) must be 8 grams. This may be determined from information provided on the product packaging or by the manufacturer, if available. Also, manufacturers currently may apply for a Child Nutrition Label for qualifying products to indicate the number of grains/breads servings that are whole grain rich. How will schools identify whole grain rich products? b. The product includes the following Food and Drug Administration (FDA) approved whole grain health claim on its packaging. 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. c. Product ingredient listing lists whole grain first, specifically: I. Non mixed dishes (e.g., breads, cereals): Whole grains must be the primary ingredient by weight (a whole grain is the first ingredient in the list) II. Mixed dishes (e.g., pizza, corn dogs): Whole grains must be the primary grain ingredient by weight (a whole grain is the first grain ingredient in the list) 13
How will schools identify whole grain rich products? c. Product ingredient listing lists whole grain first, specifically: I. Non mixed dishes (e.g., breads, cereals): l) Whole grains must be the primary ingredient by weight (a whole grain is the first ingredient in the list) II. Mixed dishes (e.g., pizza, corn dogs): Whole grains must be the primary grain ingredient by weight (a whole grain is the first grain ingredient in the list) How will schools identify whole grain rich products? The product ingredient listing (Element #2c of the above criterion) is a practical way for schools to identify whole grain rich products because manufacturers are not required to provide information about tthe grams of whole grains in their products, and the FDA whole grain health claim is not mandatory. Detailed instructions for this method appear in the HealthierUS School Challenge Whole Grains Resource guide, which is available online at http://teamnutrition.usda.gov/healthierus/hussckit_ pp25 35.pdf. FNS will provide additional guidance as necessary. Does the 51 percent guideline for whole grain rich apply to the grain content of the product or to the weight of the product? The 51 percent guideline for whole grain rich rich requires that if the food item is a grain based product (bread, cereal, etc), it must contain 51 percent or more whole grains by weight or have a whole grain listed as the first ingredient on the ingredient label. If the food item is a mixed dish product (lasagna, stir fry, etc), a whole grain must be the primary grain ingredient by weight. 14
Will the Child Nutrition Labeling program specify if whole grains are in a product? Yes; the Child Nutrition ii Labeling bli program is being updated to report the whole grain rich contributions to the grains component. Can schools exceed the upper range of the grains component? No. The grain ranges are the minimum i and maximum schools may offer. They are intended to help schools offer age appropriate meals within the required calorie ranges. Does a school have to offer a whole grain rich item every day? Schools must offer at least a minimum amount of grains daily to meet the required weekly range. In SY 2012 2013 and SY 2013 20142014 for lunch, and in SY 2013 20142014 for breakfasts, half of the grains offered weekly must be whole grain rich. During this period, the menu planner has discretion to decide when and how to offer whole grain rich items, as long as the applicable whole grains rich requirement is met. We encourage menu planners to offer whole grain rich items often to facilitate student acceptability and transition to all whole grain rich products in SY 2014 2015 for lunches 15
Will the products with a CN Label indicate the contribution to the whole grain rich (WGR) requirement? Yes. Products with a CN Label that meet the whole grain rich (WGR) criterion will be standardized to report this information. For example, provides X.X servings of WGR grains for Child Nutrition Programs. Additionally, i temporary CN Label approvals (expiring i June 30, 2014) will be issued for CN Label applications containing crediting for grains that are not considered whole grain rich. Those standardized claims will continue to report, provides X servings of bread or bread alternate or X servings of WGR grains so that program operators will be able to distinguish between the WGR claims and non WGR claims. This effort seeks to provide adequate time for manufacturers to reformulate products to meet the WGR requirements by June 30, 2014. BREAKFAST GRAIN REQUIREMENTS Current vs. New Requirements Food Group Breakfast (SY 2013-2014): Grains(GB) Current Requirements K-12 2 grains, or 2 MMA, or 1 of each per day * Whole Grains are encouraged. New Requirements K-12 Daily minimum and weekly ranges: Grades K-5: 1 oz eq. min. daily (7-10 oz weekly) Grades 6-8: 1 oz eq. min. daily (8-10 oz weekly) Grades 9-12: 2 oz eq. min daily (9-10 oz weekly) *Schools may substitute M/MA for grains after minimum daily grains requirement is met. *At least half of the grains must be whole grain-rich beginning July 1, 2013. *Beginning July 1, 2014, ALL grains must be whole grain-rich. 16
Menu Planning Breakfast (SY 2013-2014) Monday Tuesday Wednesday Thursday Friday Total Weekly Amount Breakfast Grades K 5, 7 10 (1) Oatmeal (2g/b) or Cereal (1g/b) w/ Breakfast Treat (1g/b) Breakfast Muffin (2g/b) Breakfast Grades 6 8, 8 10 (1) Oatmeal (2g/b) or Cereal (1g/b) w/ Breakfast Treat (1g/b) Breakfast Muffin (2g/b) Breakfast Grades 9 12, 9 10 (1) Oatmeal (2g/b) or Cereal (1g/b) w/ Breakfast Treat (1g/b) Breakfast Muffin (2g/b) Mini Pancakes (2g/b) Mini Pancakes (2g/b) Mini Pancakes (2g/b) 4 oz Yogurt and Graham Cracker (1g/b) 4 oz Yogurt and Graham Cracker (1g/b) 4 oz Yogurt and Graham Cracker (1g/b) Peanut Butter Uncrustable (1oz m/ma, 1g/b) Peanut Butter Uncrustable (1oz m/ma, 1g/b) Peanut Butter Uncrustable (1oz m/ma, 1g/b) 7-10 oz g/b Weekly Total 8-10 oz g/b Weekly Total 9-10 oz g/b= Weekly Total Grains (Breakfast) Offer the daily and weekly serving ranges of grains at breakfast Phased-in implementation of whole grain-rich Schools may substitute t meat / meat alternate t for grains once daily grains minimum is met Does the removal of formulated grain fruit products include energy/granola bars? No. Formulated grain fruit products were specifically defined in the school breakfast regulations (appendix A to 7 CFR 220). The final rule removes from the regulations the portion of appendix A that deals with ihformulated grain fruit i products. These products are highly fortified and have a specific nutrient profile. To credit them in the school breakfast program, they required approval from FNS and a statement on the label saying they met a grain and fruit serving. The removal of formulated grain fruit products does not prohibit the use of energy bars, granola bars, cereal bars, breakfast bars, fortified cereals, or cereals with fruit to be credited toward the meal pattern. 17
Questions This service (or product) is provided through the Texas Department of Agriculture's school nutrition education, and outreach program funded by the U. S. Department of Agriculture, Food and Nutrition Service. In accordance with Federal Law and U.S. Department of Agriculture policy, this institution is prohibited from discriminating on the basis of race, color, national origin, sex, age, or disability. To file a complaint of discrimination, write USDA, Director, Office of Adjudication, 1400 Independence Avenue, SW, Washington, D.C. 20250-9410 or call toll free (866) 632-9992 (Voice). Individuals who are hearing impaired or have speech disabilities may contact USDA through the Federal Relay Service at (800) 877-8339; or (800) 845-6136 (Spanish). USDA is an equal opportunity provider and employer (USDA, 2011). 18