Welcome to The Whole Grain Train, Get on Board!

Welcome to The Whole Grain Train, Get on Board! The Whole Grain Train, Get On Board! * Child Nutrition & Wellness, KSDE 2

This two-hour class is broken up into three lessons. The first lesson explains exactly what whole grains are and why whole grains are so important to our health. Lesson 2 suggests ways to incorporate more whole grain rich foods into the menu and how to cook with whole grain rich ingredients. Lesson 3 focuses on promoting whole grains by incorporating whole grain messages and activities into lesson plans and take home messages for parents. Follow along with the presentation using the participant booklet as it contains the information presented on the slides. It may be helpful to print the Participant booklet. The Whole Grain Train, Get On Board! * Child Nutrition & Wellness, KSDE 3

Now we re ready for Lesson 1. By the end of this lesson, you will know The reasons for getting on board with whole grains All three parts of a whole grain The difference between whole grain, whole grain rich and whole grain added How to read and use labels to select whole grain rich foods The Whole Grain Train, Get On Board! * Child Nutrition & Wellness, KSDE 4

Refer to page one in the Participant Booklet. It is difficult to talk about whole grains without knowing exactly what they are. Whole grains are those that contain the entire grain kernel the bran, germ, and endosperm in the same proportions as they occur growing naturally in a field. The outer bran layer contains fiber, B vitamins, and some minerals. This is the part of the seed that protects other parts from sunlight and pests. Think of the bran as the outside raincoat the seed wears. The large central portion of the grain is the endosperm and contains mostly complex carbohydrates, protein, and some B vitamins. This is the part that provides the germ with food. It provides calories for the new emerging plant until the roots can begin absorbing nourishment from the ground. Think of the endosperm as the large, bulky sweater the seed wears. The germ layer is full of B vitamins, Vitamin E, trace minerals, healthful unsaturated fats, and antioxidants. This is the part that, if fertilized, will sprout into a new plant. Whole grains do not store as well as refined grains. This is because of the fat and oil in the germ. They cause products to become rancid much faster. The Whole Grain Train, Get On Board! * Child Nutrition & Wellness, KSDE 5

By comparison, refined grains have been processed using a milling technique that removes the bran and germ. This is done to give grains a finer texture and improve their shelf life. However, when the germ and bran portions of the grain are removed during processing, the nutrient content is reduced by 25 to 90 percent. Because the endosperm provides mostly starch or carbohydrates, there is not much room for other nutrients. When grains are refined, fiber, antioxidants such as Vitamin E and selenium, iron, magnesium, Zinc, and B vitamins are removed. Often, refined grains are enriched. This means that certain B vitamins and iron are added back after the refining processing. Fiber, however is not added back to enriched grains. The Whole Grain Train, Get On Board! * Child Nutrition & Wellness, KSDE 6

Why should we increase our own intake of whole grains and do what we can to help our participants eat more whole grains? Well, here are a few very good reasons. First of all, the 2015-2020 Dietary Guidelines for Americans (which are the most recent guidelines we have since they come out every 5 years) and the MyPlate recommendations, suggest that we all strive to make half of the grains we eat everyday to be whole grains. They recognize that most Americans consume enough grains, but often the amount of whole grains is lacking. Therefore, they also recommend that whole grains replace some of the refined grains being consumed rather than consuming them in addition to current grain consumption. MyPlate recommends that one quarter of each meal consist of whole grain rich grains. Note: The 2015-2020 Dietary Guidelines for Americans and the MyPlate Graphic are in the participant booklet. Information on the following slides are included in the participant booklet as well. The Whole Grain Train, Get On Board! * Child Nutrition & Wellness, KSDE 7

Whole grains contain important nutrients that refined grains, even enriched refined grains, do not contain or do not contain in the same high amounts. These include several B-vitamins, vitamin E, magnesium, iron, copper, and fiber. Research has shown that consuming whole grains as part of a healthy diet may reduce the risk of several chronic diseases such as heart disease, stroke, type 2 diabetes, and some types of cancer. In addition, replacing refined grains with whole grains may aid in weight management. Next is how to identify and increase whole grain rich products. The Whole Grain Train, Get On Board! * Child Nutrition & Wellness, KSDE 8

Whole grains can be eaten as kernels the way they were grown such as popcorn, brown rice and whole oats. Whole grain kernels can be cracked, split or ground into flour or meal and used as an ingredient in products such as breads and cereals. Whole grain or Whole Wheat flour is used to make 100% Whole Grain Bread. Whole grain corn or whole meal cornmeal is another example of a whole grain ingredient. An example of a product made from this is corn tortillas and whole grain tortilla chips. Oatmeal is an example of a whole grain used alone as a cooked cereal or added to breads and desserts as an ingredient. The Whole Grain Train, Get On Board! * Child Nutrition & Wellness, KSDE 9

Brown rice, oats and whole wheat flour are familiar to most people in Kansas but there are a variety of other interesting whole grains and flours/meals made from these grains. Refer to About Whole Grains and Whole Grain Rich for examples of whole grains in the Participant Booklet. On this slide are several examples of whole grains. The first column are those that are probably more common and the second column are those that are less common. As you can see, there are many types of whole grains. They can be eaten as kernels in the way they are grown, they can be popped, cracked, split, and they can be ground or milled into flour to be used as an ingredient in products such as bread, cereals and other processed foods. As long as all three parts of the kernel are retained, these are all whole grain foods. Anything made with oats or oat flour and all types of oatmeal whether it is instant, slow cooking or flavored, is a whole grain. Take a minute to compare some of these whole grains to their refined counterparts. For example. whole wheat flour is an example of a whole grain ingredient, while enriched flour is an example of a refined wheat product. Brown rice is a whole grain food, while an example of a refined rice might be white rice or Minute Rice. Whole grain corn or whole cornmeal is an example of a whole grain ingredient. An example of a product made from this is corn tortillas. Can you think of an example of a refined corn product? Hominy or degerminated cornmeal. Cornbread made from regular cornmeal is a refined grain product that is, one which does not contain all three parts of the grain. Note: corn tortillas sometimes list lime or corn treated with lime as an ingredient. The lime used in processing can strip away some of the grain parts. If lime is used, the manufacturer must show documentation that all grain parts are still present in original proportions to be counted as a whole grain-rich product. The Whole Grain Train, Get On Board! * Child Nutrition & Wellness, KSDE 10

Often whole grains are added to other ingredients and cooked or baked into a finished product. Whole grain rich foods have an approved identity standard so not to be confused with foods that appear whole grain rich but are not. The next few slides discuss each of these four ways to identify whole grain rich foods. The Whole Grain Train, Get On Board! * Child Nutrition & Wellness, KSDE 11

By law, processed products must list the ingredients they contain and the ingredients must be listed in order from the most to the least by weight. So, by looking at the ingredient list, the ingredient which is the largest amount by weight can be identified. In order to count a processed, labeled, product as whole grain-rich, the first grain ingredient must be a whole grain. Also know that, despite common belief, fiber does not equal whole grain. That is, you cannot look at the amount of fiber in a product or recipe and correctly assume that if it is high in fiber it is a whole grain product. The fiber content actually varies among the many types of whole grains. Fiber is also added to some refined foods to increase the fiber content without adding more whole grain. The Whole Grain Train, Get On Board! * Child Nutrition & Wellness, KSDE 12

Some products contain the health claim listed on the slide: diets rich in whole grain foods and other plant foods, and low in total fat, saturated fat and cholesterol may reduce the risks of heart disease and certain cancers. This is the FDA (Food and Drug Administration)-Authorized Health Claim. They only allow this claim on products that contain at least 50% or more whole grains by weight. The products must also meet their definitions of low fat, low saturated fat, and low cholesterol. It is important to note here that this health claim is optional so although a product may meet all of the requirements, they may not have the health claim on their product packaging. That is why it is important to know how to read the ingredient labels. Also note that many products include health claims on the packaging. Only this health claim identifies a product as whole grain rich. The Whole Grain Train, Get On Board! * Child Nutrition & Wellness, KSDE 13

A third option, but again, one that is optional for manufacturers to use, is the whole grain stamp. These two stamps were developed by the Whole Grains Council who also regulates their use. There are 2 different varieties of Stamps, the Basic Stamp and the 100% Stamp. If a product bears the 100% Stamp, then all of its grain ingredients are whole grains. There is a minimum of 16 grams (a full serving) of whole grain per labeled serving, for products using the 100% Stamp. If a product bears the Basic Stamp, it contains at least 8 grams (a half serving) of whole grain, but may also contain some refined grain. Even if a product contains large amounts of whole grain (23g, 37g, 41g, etc), it will use the Basic Stamp if it also contains extra bran, germ, or refined flour. The use of these stamps is becoming more and more popular, especially on breakfast cereals so be sure to look for them when shopping. Remember, the stamps are optional. A product may be a whole grain rich product and not have a stamp. If no stamp is visible, read the label. The Whole Grain Train, Get On Board! * Child Nutrition & Wellness, KSDE 14

The fourth method is to evaluate a homemade recipe. If the whole grain ingredient is the heaviest grain ingredient in the recipe, then the grain serving is considered whole grain rich. In this breadstick recipe the weight of the whole wheat flour is 5 pounds and 4 ounces. This is the heaviest grain ingredient in the recipe. It weighs more than the all purpose flour, which weighs 4 pounds, 12 ounces. Thus the breadsticks are whole grain rich (WGR) because 50% or more of the grains are whole grains. Refer to the Look at the Package and Read the Label page in the Participant Booklet. The Whole Grain Train, Get On Board! * Child Nutrition & Wellness, KSDE 15

Many new products are marketed on the label as containing whole grains or made with whole grains. However, the new products on the market may have enriched all-purpose flour or another refined grain as the first ingredient and added whole grain in smaller amounts listed later in the ingredient list. Although the label makes the product sound whole grain, there is simply not enough whole grain in the product to be meet the 50% requirement. These products are considered refined grain products. Refined grain products are not necessarily unhealthy, they just do not provide the health benefits of whole grains. The Whole Grain Train, Get On Board! * Child Nutrition & Wellness, KSDE 16

Multi-grain refers only to the fact that more than one grain is used in the product recipe. 100% Wheat refers to the fact that wheat is the only grain used. It does not reveal whether the wheat is whole grain. The package would need to say 100% WHOLE Wheat in order to be considered Whole Grain. Stone Ground refers to a technique for grinding grains. It usually means the grain is coarser and the germ is often intact, but the bran portion is generally not included. 5 Grain refers only to the fact that 5 types of grain are used in the product recipe. Bran means that the bran portion of the grain is a key component of the product and may not contain any of the germ portion. Products with added bran (e.g. bran cereals) or bran alone (e.g. oat bran) are not considered whole grain because they do not contain all three portions of the grain. Brown-colored breads (such as pumpernickel) color can be changed with food coloring and have nothing to do with the grain kernels used. Color is a common trick though (both the color of products and packaging). Breads labeled as multi-grain bread may be whole grain rich, but the only way to know for sure is to read the ingredient label or look for the whole grain stamp or FDAapproved health claim. Refer to the page Sounds or Looks Whole Grain in the Participant Booklet. The Whole Grain Train, Get On Board! * Child Nutrition & Wellness, KSDE 17

Activity 1: Are These Whole Grain Rich? For this activity, use the following information from the Participant Booklet: 1. Are These Products Whole Grain-Rich? Product labels 2. Are These Products Whole Grain-Rich? Worksheet (provided in Participant Booklet) 3. Are These Products Whole Grain-Rich? Answer Key (at back of Participant Booklet) 4. Pencil or pen Instructions: 1. It is time to use this information to complete this exercise. What has been learned about identifying whole grains? 2. Turn to the Are These Products Whole Grain Rich? Worksheet in the Participant Booklet. 3. Evaluate each of the five food product labels and identify whether or not each product is whole grain rich. 4. Decide if each product is whole grain rich and make any notes desired as to how this conclusion was reached. 5. When finished, refer to the back of the Participant Booklet for the Answer Key. Estimated Time: 5 minutes The Whole Grain Train, Get On Board! * Child Nutrition & Wellness, KSDE 18

The current CACFP meal pattern standards do not require grains to be whole grain rich. However, Dietary Guidelines and many health experts agree that half of grains consumed during the day should be from 100% whole grain or whole grain rich products. In this last activity, we looked at several products that contained whole grains but did not meet the required whole grain weight to meet the whole grain rich criteria. These grain products can be served and they can also be products used to introduce the taste and texture of whole grains in common products like crackers and snack crackers to CACFP participants. The Whole Grain Train, Get On Board! * Child Nutrition & Wellness, KSDE 19

Now that you know exactly what whole grains are and how to identify them, it is time to practice adding them to the menu. The Whole Grain Train, Get On Board! * Child Nutrition & Wellness, KSDE 20

Breakfast is a great time of the day to add whole grains! The slide shows examples of required servings of common grains. The Whole Grain Train, Get On Board! * Child Nutrition & Wellness, KSDE 21

Because of public interest in consuming more whole grain rich products, manufacturers have produced a wider variety of whole grain cereals and breakfast breads. The taste and texture of these products have improved in recent years. Be sure and read the ingredient label to be sure the product is whole grain rich. The Whole Grain Train, Get On Board! * Child Nutrition & Wellness, KSDE 22

Favorite quick bread recipes using refined grains can be converted to whole-grain rich. Replace at least 50% of enriched all purpose flour with whole wheat flour or white whole wheat flour. If a recipe calls for 2 cups flour, use 1 1/8 cup whole wheat flour and 7/8 cup enriched all purpose flour. Substitute buttermilk for some or all of the liquid, and increase baking powder by 1 teaspoon for every three cups whole wheat flour. The Whole Grain Train, Get On Board! * Child Nutrition & Wellness, KSDE 23

Activity 2 : Getting Whole Grains on Board Breakfast Menu Activity Supplies 1. Getting Whole Grain on Board Menu Activity sheet in the Participant Booklet 2. Getting Whole Grain on Board Menu Activity Answer Key at back of Participant Booklet 3. Pencil or pen Procedure: 1. Refer to the Getting Whole Grains on Board Menu Activity in the Participant Booklet. 2. Circle breakfast whole grain rich menus items and write in whole grain rich options below the refined menu items. 3. Take a few minutes for reflection on whole grain rich product and recipe ideas that have been or might be well accepted in one s own center or home. Estimated Time: 15 minutes The Whole Grain Train, Get On Board! * Child Nutrition & Wellness, KSDE 24

The slide shows the required servings of grains at lunch and snack time. Whole grains can be added to lunch, supper and snacks as well. The Whole Grain Train, Get On Board! * Child Nutrition & Wellness, KSDE 25

There are several new varieties of pasta available. Some pasta is made with 100% whole grain flour. These pasta products tend to be darker in color. There are also whole grain rich pastas that have whole grain flour as the first ingredient and enriched durum flour as the second ingredient. These meet the whole grain rich criteria. There are also pastas that have fiber added. Adding fiber to a product does not make it whole grain. Remember, whole grain includes the entire kernel, the bran covering, the starch endosperm and the germ. There are several brands of instant brown rice both retail and wholesale. There are also brown rice and wild rice mixes. Again, just be sure that brown rice or wild rice is listed as the first ingredient on the ingredient list. The Whole Grain Train, Get On Board! * Child Nutrition & Wellness, KSDE 26

Whole grains can be added to meals in many ways. Among them: Using whole wheat breadcrumbs or crushed whole wheat cereal to coat chicken or fish Adding old fashioned OR quick cooking oats to meatloaf Adding whole grain items to soups, stews, and casseroles Using whole grain flour in cobblers, crisps, cookies and quick breads Using 50% whole grain flour in pizza crust The Whole Grain Train, Get On Board! * Child Nutrition & Wellness, KSDE 27

Making yeast breads with whole wheat flour requires a few modifications. In the next few slides, we will discuss types of whole grain flours, and tips for using whole grain flours in yeast bread and rolls. Tips for Using Whole Grain Flour are included in the Participant Booklet. The Whole Grain Train, Get On Board! * Child Nutrition & Wellness, KSDE 28

For many years, red whole wheat flour was the only choice when it came to whole wheat flour. This product results in brown-tinted flour and produces with a stronger taste. Some consumers prefer this texture and flavor. Children, however, often prefer products that have a milder flavor. There is a white whole wheat flour available now. It is still whole wheat. It is just made from white wheat instead of red wheat. The flour has a lighter color and texture and a milder or sweeter taste. Many people, especially kids, like it a lot more. It looks and tastes more like the white bread they may have been used to eating. It is nutritionally equal to the traditional red whole wheat, and so there is no reason not to use it. It used to be very difficult to get but as with most things, as customers continued to ask for it, it has become easier to obtain. White whole wheat flour is now sold in most grocery store chains. The Whole Grain Train, Get On Board! * Child Nutrition & Wellness, KSDE 29

Whole grain flours contain the grain germ. The germ contains fat which can become rancid over time. Whole grain flour is best preserved by storing it in the refrigerator or freezer. The Whole Grain Train, Get On Board! * Child Nutrition & Wellness, KSDE 30

The bran and germ in whole grain flours soak up water which can make the bread dry and crumbly. Dave Miller, whole grain enthusiast and owner of Miller s Bakehouse, suggests the 90% water to flour weight ratio instead of the typical 60% liquid to flour ratio used for white flour breads. He recommends 14.4 ounces of liquid for each pound of whole grain flour. This would be approximately 3.6 ounces per cup of whole wheat flour. (A. Bland, What Makes Whole-Grain Bread So Hard To Bake. Smithsonian.com. 9-25-2013.) Gluten flour and vital wheat gluten are different names for the same product. The Whole Grain Train, Get On Board! * Child Nutrition & Wellness, KSDE 31

To use the sponge method, add about one-half of the flour to the dissolved yeast. Allow this mixture to sit, covered, for at least an hour. This strengthens the gluten. After allowing the mixture to sit, add the remaining flour and proceed with the rest of the recipe instructions. If not using the sponge method, allow a little extra time for proofing. The Whole Grain Train, Get On Board! * Child Nutrition & Wellness, KSDE 32

Including whole grain in snacks is a great way to add whole grain to childrens or adults intake. Whole grain rich muffins, crackers, English muffins, cold cereals, bread or toast, trail mix made with whole wheat cereals, granola made with whole grains are all excellent snack foods with whole grain emphasis. The Whole Grain Train, Get On Board! * Child Nutrition & Wellness, KSDE 33

Activity 3: Getting Whole Grains on Board Lunch, Supper & Snack Menu Activity Supplies 1. Getting Whole Grains on Board Menu Activity sheet in the Participant Booklet 2. Getting Whole Grains on Board Menu Activity Answer Key (See back of Participant Booklet) 3. Pencil or pen Procedure: 1. Refer to the Getting Whole Grains on Board the Menu Activity found in the Participant Booklet. 2. Circle lunch, supper and snack whole grain rich menus items and write in whole grain rich options below the refined menu items. 3. Take a few minutes to remember and identify whole grain rich product and recipe ideas that have been well accepted in one s own center or home. Estimated Time 15 minutes The Whole Grain Train, Get On Board! * Child Nutrition & Wellness, KSDE 34

Refer to sample recipes in the Participant Booklet. On this slide are a few resources for recipes containing whole grains. The Whole Grain Train, Get On Board! * Child Nutrition & Wellness, KSDE 35

One way of introducing more whole grains, might be to start with one s own center, a family group, or a group of friends or other care providers, and conduct a taste testing. Several items from the following list may be gathered: Whole grain crackers Whole grain bread (can also provide nut butter or jelly) Whole grain dry cereal Microwavable instant brown rice or brown rice mix Napkins Soufflé cups or 2 ounce drinking cups Plastic spoons Pre-portion taste test items or allow participants to self-serve. Discuss taste and texture and possibilities for use in CACFP. Added taste test products: Consider additional refrigerated items as well. This may depend on the size of the group, product availability, time and ability to transport and serve. Pasta salad made with whole grain pasta, vegetables and low fat dressing Rice pudding made with brown rice Cold salads made with whole grains as cost allows (quinoa, barley) Directions: Use home-style recipes to make 1-2 of the sides listed above. Allow participants to taste-test 2-3 tablespoons of product. The Whole Grain Train, Get On Board! * Child Nutrition & Wellness, KSDE 36

An effective way to promote whole grains is for participants adults OR children to experience hear-see-do-taste activities. In Lesson 3, the Learn It Live It Lesson Plans can be adapted for use with children or adults. The Whole Grain Train, Get On Board! * Child Nutrition & Wellness, KSDE 37

Lesson three reviews the lesson plans included as part of this training. All five lesson plan booklets listed on the slide have been included as resources on the home page for this training. These lesson plans are designed for pre-school age but can be adapted for younger or older children. Each lesson has ideas for adapting the lesson to CACFP adult participants. The Whole Grains Did you Know booklet that is included is a lesson plan geared toward adults. These lesson plans and tools can be used as is or can be adapted to the center- or home-specific needs. The ideas included in these lesson plans may inspire other whole grain activities and ideas that are creative and completely unique. The Whole Grain Train, Get On Board! * Child Nutrition & Wellness, KSDE 38

Each lesson plan has the same structure that includes a stated objective as well as the supplies needed to conduct the lesson. The Listen and Learn section of the lesson includes facts and ways to present information in a fun manner to participants. The Hands-On Activity provides instruction on how to get participants involved in the lesson. The Hands and Feet Physical Activity can be used to get participants up and moving during the lesson. The Try and New Taste Activity gives an idea for a taste test that participants can try as part of the lesson. The Take Home Message provides a letter and resource for participants/children to take home explaining the key messages of the lesson which encourages adopting some of the practices at home. Each one is designed for participants to think, taste and move for the purpose of remembering whole grain messages and increasing whole grain choices. The Whole Grain Train, Get On Board! * Child Nutrition & Wellness, KSDE 39

The Whole Grain Choo-Choo Train lesson plan is adapted from a program for children from the Florida Health Department. This lesson introduces children to the variety of foods that can be whole grain. Children will color their whole grain character to use in the Whole Train Choo-Choo Train Game. There are simple grain pictures that children can color for their collage or pictures of whole grain foods can be cut from magazines. Review each component of the Whole Grain Choo-Choo Train lesson plan at this time. The Whole Grain Train, Get On Board! * Child Nutrition & Wellness, KSDE 40

The Making Bread with the Little Red Hen lesson plan gives children the opportunity to learn the steps of how grain is grown and bread is baked with The Little Red Hen. Children will also practice sequencing and taste testing. Review Making Bread with The Little Red Hen lesson plan at this time. The Whole Grain Train, Get On Board! * Child Nutrition & Wellness, KSDE 41

The Whole Grain Pasta Shapes and Numbers lesson plan shows how pasta can be used for teaching counting, learning about shapes, making crafts, tasting, or even completing a physical activity. Review the lesson at this time. The lesson plan is also adapted for use with adults in the CACFP program. The Whole Grain Train, Get On Board! * Child Nutrition & Wellness, KSDE 42

The purpose of the Whole Grains Galore lesson is for children and adults to recognize different types of grains and cereals. Using samples of different grain foods, a globe, a US map, and pictures of different grains, children and adults learn about geography, different cultures, and agriculture. They also move their bodies in an activity and experience the taste of different grains. Review the Whole Grains Galore lesson plan. The Whole Grain Train, Get On Board! * Child Nutrition & Wellness, KSDE 43

In Whole Grains-Did you Know? lesson participants use listening, moving and tasting to encourage intake of more whole grains. Facts about wheat, corn, rice, and oats are presented. Parts of this lesson may be more suitable for older preschoolers, and adults. Review the Whole Grains Did You Know lesson plan. The Whole Grain Train, Get On Board! * Child Nutrition & Wellness, KSDE 44

KSDE hopes you will jump aboard the whole grain train and begin incorporating whole grains into your daycare home, childcare facility, or adult day care center. Be sure to take the assessment/quiz in order to receive training credit for taking this course. A training certificate will be mailed to all participants who receive an 80% on the assessment. The Whole Grain Train, Get On Board! * Child Nutrition & Wellness, KSDE 45