Whole Grain Products: Menuing and Getting Kids to Like Them

Whole Grain Products:

Menuing and Getting

Kids to Like Them

Slides will be available after the webinar

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

Why Whole Grain

Slides will be available after the webinar

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

Grain Science

Slides will be available after the webinar

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

Milling of Grains

• 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

How Much Whole Grain

Do We Need?

Slides will be available after the webinar

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

Strategies

Slides will be available after the webinar

Challenges and Strategies

Challenge #2

Kid Acceptance

Strategy #2

Engage Staff,

Students, Parents &

Community

Challenge #1

Finding/Menuing

WG Products

Strategy #1

Rethink Recipes

Strategy #1:

Rethink Recipes

Slides will be available after the webinar

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

Quick Mix-in Recipe

Ideas

Slides will be available after the webinar

Make a whole grain

treat or snack mix.

Whole Grain Treats/Snacks

Rethink what you

use for croutons

in salads.

Salad Toppers

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

Customizable Whole Grain Muffin Mixes

Use whole grain

muffin mixes as a

base then add

USDA fruits.

Speed Scratch

Versatility Ideas

Slides will be made available after the webinar

Whole Grain Muffin Mix Versatility

Whole grain muffin

mixes can be used

to make more than

just muffins.

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/

Strategy #2:

Engage Students, Staff,

Parents & Community

Slides will be available after the webinar

Engaging Students

Slides will be available after the webinar

Many schools sample new items with students before

placing them on the menu.

Sample new items

Capitalize on holidays or themes to introduce new menu

items to students.

Featured Menu Item

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/

Engaging Staff

Slides will be available after the webinar

• 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

Engaging Parents

Slides will be available after the webinar

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

Engage Parents with Recipes

Engaging the

Community

Slides will be available after the webinar

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

Questions?

Slides will be available after the webinar

General Mills Convenience and Food Service

Website: generalmillscf.com

Stay Connected

General Mills Bell Institute of Health and Nutrition

Website: bellinstitute.com

Email: [email protected]

Twitter: @BellInstitute

LinkedIn: General Mills Bell Institute of Health and Nutrition