Whole Grain Products: Menuing and Getting Kids to Like Them
Post on 21-Apr-2023
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Meet the Expert Panel
Speaker Facilitator
Illeme Amegatcher, PhD Senior Scientist Bell Institute of Health and Nutrition General Mills, Inc.
Speaker
Monica Coulter, MS Corporate Chef Foodservice and Convenience General Mills, Inc.
Sarah DeVore Channel Development Specialist General Mills, Inc.
Part I
• Why Whole Grain
• Grain Science
• How much Whole Grain do we Need?
• Whole Grain Requirements in Schools
Part II
• Strategies to Address Challenges:
• Finding/Menuing whole grain products
• Increase kid acceptance of whole grain products
Outline
Current regulatory environment
• Whole grain requirement 2014/2015 SY – 100%
Whole grain-rich
• Omnibus bill passed on January 2015
• Allow for USDA to grant exemption from WG requirements
• For financial hardship or difficulty sourcing compliant
products that are acceptable to students
Why Whole Grain
Are you currently taking advantage of the
USDA Whole Grain exemption?
• Yes
• No
• I Don’t Know
Poll Question
Parts of a Whole Grain
Bran
Endosperm
Germ
“Outer shell”
protects seed
Fiber,
B Vitamins,
Trace Minerals
Nutrient
Storehouse
Antioxidants,
Vitamin E,
B Vitamins,
Healthy Fats
Provides energy
Carbohydrates,
Protein
Cereal Grass Seed
• Wheat berries
• Bulgur (Cracked Wheat)
• White whole wheat
• Whole Durum
• Rolled Oats and Oatmeal
• Groats (oat or buckwheat)
• Wild Rice
• Brown Rice/Brown Rice Flour
Different Names for Whole Grain
Whenever the word whole is listed before a grain or flour
• examples: whole corn or whole wheat flour
Other names:
Gluten Free Grains
*Oats are inherently gluten free but are frequently contaminated with wheat during growing our processing
• Rice
• Sorghum
• Teff
• Wild Rice
• Oats*
• Amaranth
• Buckwheat
• Corn
• Millet
• Quinoa
Ancient Grains
No universal definition • Generally thought of as grains that have a long
history of use and are considered less changed by modern practices
Examples • Quinoa • Kamut® Brand Korashan Wheat
• Spelt
• Millet
• Sorghum
More scientific studies are needed to
determine the specific benefits of specific
grains
Grain Products NOT Necessarily
Whole Grain
• Flours: All-purpose, Bread, Durum, Enriched, Enriched
Self-rising, Instantized, Phosphated, Rice, Self-rising,
Self-rising Wheat, Unbleached, White, Wheat
• Corn Grits
• Couscous
• Degerminated Corn Meal
• Enriched Rice
• Farina
• Hominy, Hominy Grits
• Pearled Barley
• Semolina
Healthier US School Challenge Whole Grains Resource, 2009.
B Vitamins
Trace
Minerals
Carbohydrates
Fiber
Magnesium
Sterols
Antioxidants
Phytonutrients
Whole Grain Benefits
May help lower
cholesterol
Protect cells
Phyto = plant
Whole Grain ≠ High Fiber • Whole grain foods provide
1 to 4g fiber/serving • Contain the whole grain
package of nutrients (carbohydrates, vitamins, minerals, phytonutrients, antioxidants, and more)
High Fiber ≠ Whole Grain • Some high-fiber grain
foods are not whole grain
Whole Grain is Not the Same as High
Fiber
Protect heart health 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
Reduce cancer risk Diets rich in whole grain foods and other plant foods and low in total fat,
saturated fat and cholesterol may reduce the risk of some cancers.
Promote digestive regularity Fiber from whole grain promotes regularity and keeps the intestines working
smoothly to help maintain good digestive health.
Manage weight
People who eat more whole grain tend to have healthier body weights and
gain less weight over time than those who do not.
Manage diabetes
The American Diabetes Association recommends whole grain as part of a
diet for diabetes management.
Eating Whole Grain as Part of a
Healthy Diet may Help:
Liu, et al. Greater Whole-Grain Intake Is Associated with Lower Risk of Type 2 Diabetes, Cardiovascular Disease, and Weight Gain. The Journal of Nutrition, Nutritional Epidemiology, 2012
At least half the total grain
intake should be whole grain.
The whole grain should
be the first ingredient or
the second ingredient,
after water.
Dietary Guidelines for Americans 2010
Whole Grain Guidelines:
Make Half Your Grains Whole
MyPlate Emphasizes Whole Grain
Whole grain: at least 3
ounce equivalents
(servings) each day
For most people this
equates to ~48g of whole
grain per day
Effective 2014-15: all grain products served
must be at least 51% whole grain
Whole Grain Requirements in
Schools
Weekly
Require-
ments
Meal
Time
Grades
K-5
Grades
6-8
Grades
9-12
Grains
(oz. eq.)
Breakfast 7 (1) 8 (1) 9 (1)
Lunch 8 (1) 8 (1) 10 (2)
Whole
grain
All grain foods must be whole grain-
rich
A serving of whole grain-rich food must meet portion size requirements for the Grains/Breads component as defined in the Food and Nutrition Service (FNS) guidance AND meet at least one of the following:
The whole grains per
serving is ≥8 grams The product includes FDA’s whole grain health claim on its
packaging: “Diets rich in whole
grain foods and other plant
foods that are low in total fat, saturated fat, and cholesterol
may reduce the risks of heart
disease and certain cancers”.
Source: Grain Requirements for the National School Lunch Program and School Breakfast Program (Memo SP30-2012)
http://www.fns.usda.gov/cnd/governance/Policy-Memos/2012/SP30-2012os.pdf
What is Whole Grain-Rich?
The product ingredient listing lists whole grain first
(a whole grain is the first ingredient in the list with an exception for water). Products that contain water as the
first ingredient and whole grain as the second ingredient meet the criteria for whole grain 1st ingredient.
Whole Grain First Ingredient Water First Ingredient
Source: Grain Requirements for the National School Lunch Program and School Breakfast Program (Memo SP30-2012) http://www.fns.usda.gov/cnd/governance/Policy-Memos/2012/SP30-2012os.pdf
What is Whole Grain-Rich?
Non-Mixed Dishes
The product ingredient listing lists whole grain first
(a whole grain is the first ingredient in the list with an
exception for water). Products that contain water as the
first ingredient and whole grain as the second ingredient
meet the criteria for whole grain 1st ingredient.
• Whole grain must be the primary grain ingredient by weight (a whole grain is the first grain ingredient in the list of grains).
Whole Grain First Grain Ingredient
Source: Grain Requirements for the National School Lunch Program and School Breakfast Program (Memo SP30-2012) http://www.fns.usda.gov/cnd/governance/Policy-Memos/2012/SP30-2012os.pdf
What is Whole Grain-Rich?
Mixed Dishes
Only grain ingredients that are whole or enriched are
creditable
Products must contain only whole or enriched grains
Examples of non-creditable grain ingredients : • Bran
• Germ • Oat/corn fiber
• Corn/Wheat starch
• Modified food starch
Be sure to look at the ingredient declaration and
check with the manufacturer to determine
compliance Source: Grain Requirements for the National School Lunch Program and School Breakfast Program (Memo SP30-2012) http://www.fns.usda.gov/cnd/governance/Policy-Memos/2012/SP30-2012os.pdf
Can only be present at
<2% of product formula
(<0.25 oz eq).
Bran, Germ & Other
Non-Creditable Grains
One quarter (1/4 or 0.25) of an oz. eq. is the
smallest amount allowable to be credited
toward the quantities of grains
• Equivalencies must be rounded DOWN to the nearest quarter (0.25) oz eq
• 0.24 is NOT creditable
The minimum daily requirement for grains at
breakfast is 1 oz eq
• 1 oz eq may be met by offering multiple food items Two 0.5 oz eq of one grain item
One 0.25 oz eq of one grain item and 0.75 oz eq of another grain item
Minimum Serving Size Criteria
• Why Whole Grain
• Grain Science
• How much Whole Grain do we Need?
• Whole Grain Requirements in Schools
Recap
Challenges and Strategies
Challenge #2
Kid Acceptance
Strategy #2
Engage Staff,
Students, Parents &
Community
Challenge #1
Finding/Menuing
WG Products
Strategy #1
Rethink Recipes
What meal occasion are you still seeking whole grain
solutions for:
• Breakfast
• Lunch
• Snack
• Dinner
• I'm fulfilling my whole grain needs at this time
Poll Question
Serve yogurt rice
pudding for
breakfast, as a
dessert for lunch or
as a snack.
Chilled Whole Grains in Puddings
Toss cooked and
chilled whole
grains with raw
vegetables, beans
and lightly dress to
create salads.
Cooked Whole Grains in Salads
Chandler Unified School District,
in Arizona serves “Bouleh “
http://www.foodservicedirector.com/menu-development/creating-healthier-menus/articles/grain-based-salads
Full Sheet Pans Serving Options
8 slices
4 slices
Muffin Triangles
16 slices
4 slices
8 slices
8 slices
Muffin Squares Muffin Bars
One 5 lb. box of whole grain muffin mix baked in a full sheet pan
rather than scooped and baked in muffin pans. Cutting into 64
portions yields 1-ounze equivalent grain servings.
Then diagonal slices
Muffins Baked in Steam-Table Pans
8 slices
4 slices
Batter prepared from a 5 lb. box of mix can be evenly divided
between 2 full size steam-table pans or between 4 half-long steam-
table pans and portioned directly from the serving line.
16 slices
Recipe Ideas using Whole Grain-rich Muffin Mix
Cinnamon Dusted
Applesauce Bread Banana Bread
Blueberry Muffin
Squares
Lemon Poppy Seed Rainbow Sprinkles Bars http://www.generalmillscf.com/
Groups of 10-15 students (2 students per grade level)
• Taste test and provide feedback on new menu items
• Help create new menus for their fellow students
• Avenue for nutrition education
• Give students a voice in what they are served
• Forum to allow students to voice concerns/dislikes
Student Lunch Committees (SLC)
Give students hands-on experience by learning out of
the classroom at local farms or mills
Fieldtrips
Picture reference: https://northeastgafarm2school.wordpress.com/farms/
• Invite vendors of whole
grain products to
conduct training for your
staff
• Gather whole grain
ingredients and invite
staff to participate in a
‘chopped’ challenge
Staff Training
Photo reference: https://www.facebook.com/MNSNA/photos_stream?ref=page_internal
Include parents when you introduce new menu items
• Serve samples at PTO/PTA meetings
• Feature new menu items:
on your nutritional services website
in your newsletter
• Enlist parent volunteers to serve samples in the lunchroom and help with marketing ideas
Engage Parents
Leaders at Lunch
Photo reference:
http://www.valleyrecord.com/communit
y/229324051.html
Photo reference:
http://azednews.com/2015/05/13/challenge-aims-
to-eliminate-kids-summer-hunger/
Celebrate whole grains by inviting community leaders, local
dignitaries and the press in to enjoy meals with the students
Photo reference:
http://www.dublincityschools.us/school
_NewsArticle.aspx?artID=20335&schoolI
D=4#sthash.uyXyQKwu.dpbs
Local chefs may be
available to help inspire
students to try new foods.
Go to
http://www.chefsmovetosc
hools.org/ to find chefs in
your area interested in
volunteering in schools.
Chefs Move To School
Picture Reference: http://educationidaho.blogspot.com/2012/03/superintendent-luna-joined-students.html
Chef Brenda is part of the Chefs Move to Schools Movement
Expose students to cooking
classes.
Cooking Matters® is a
wonderful organization
affiliated with Share Our
Strength.
•Cooking Matters:
http://cookingmatters.org
Community Resources
National School Breakfast Week:
March 7-11, 2016
http://schoolnutrition.org/nsbw/
National School Lunch Week:
October 2016
http://schoolnutrition.org/nslw/
Every Kid Healthy™ Week:
April 25-29, 2016
http://www.actionforhealthykids.org/what-we-do/every-kid-healthy-week
Event Ideas to Promote Whole
Grains
• Communicate through
peer networks
• Industry peers
• Director groups
• Attend Food/Product shows
• Create a direct line of communication with the
manufacturer
• Utilize your distributor sales rep (DSR)
Additional Tip: Leverage Your
Networks
• USDA Whole Grain Guidance
http://www.fns.usda.gov/core-nutrition/whole-grains
• USDA MyPlate
www.choosemyplate.gov
• The Whole Grains Council
www.wholegrainscouncil.org
Resources
• Why Whole Grain
• Grain Science
• How Much Whole Grain do we Need?
• Whole Grain Requirements in Schools
• Strategies to Address Challenges:
• Finding/Menuing whole grain products
• Increase kid acceptance of whole grain products
Recap
General Mills Convenience and Food Service
Website: generalmillscf.com
Stay Connected
General Mills Bell Institute of Health and Nutrition
Website: bellinstitute.com
Email: bell.institute@genmills.com
Twitter: @BellInstitute
LinkedIn: General Mills Bell Institute of Health and Nutrition
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