Moving Whole Grains to Center Stage. R. Jane Mandell, MS, RD Branch Chief Child Nutrition Division Food and Nutrition Service

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1 Moving Whoe Grains to Center Stage R. Jane Mande, MS, RD Branch Chief Chid Nutrition Division Food and Nutrition Service

2 Overview of Presentation Increasing Whoe Grains in Schoo Meas Chaenges and Opportunities Toos for Schoos and other Whoe Grains Resources

3 Dietary Guideines for Americans

4 2005 Dietary Guideines Whoe Grains Recommendation Eat at east 1 ½ - 3 ounce equivaents of whoe-grain cereas, breads, crackers, rice,or pasta every day. At east haf of your grains shoud be whoe.

5 Whoe Grains A grain seed consists of Bran outer protective skin Germ the pant embryo Endosperm the inner part of the grain

6 Recognizing Whoe Grains Whoe is isted before the type of grain whoe durum four, whoe cornmea, whoe white wheat Some grain names by aw and reguation are whoe grains. These are whoe wheat four, graham four, cracked wheat, crushed wheat

7 Recognizing Whoe Grains Roed oats, oatmea, brown rice, and wid rice are whoe grains The term berries or groats indicate a whoe, unrefined grain for exampe, rye berries or buckwheat groats

8 Quiz: Which of the foowing are whoe grains? Graham four Brown rice four Wheat berries Oat groats Cornmea Wheat four

9 Quiz resuts: The foowing are whoe grains: Graham four Brown rice four Wheat berries Oat groats The foowing are refined grains: Cornmea Wheat four

10 Exampes of Whoe Grains Whoe wheat four Graham four Cracked wheat/crushed wheat Roed oats/oatmea Whoe grain cornea Brown rice & wid rice Whoe rye four Whoe grain barey Buckwheat groats Whoe buckwheat four Whoe grain bugur Whoe miet Whoe quinoa Whoe sorghum (Mio)

11 Names Indicating the Food Product is Not Whoe Grain Four, white four, wheat four, a-purpose four, unbeached four, sefrising four Durum four, semoina Grits, corn grits Enriched four Rice four Farina Couscous

12 Recognizing a Whoe Grain Food Product Read the ingredient statement for food products Identify a the grains used in the food product, and determine if they are whoe grains, or enriched

13 Recognizing Whoe Grain Food Products Ingredients are required to be isted in descending order of predominance by weight (from most to east) Choose foods with whoe grains as the first ingredient

15 Watch the Wording! Food product abes with these words usuay do not have whoe grain as the primary ingredient by weight. Some may not have any whoe grain. Muti-grain Stone-ground 100% wheat Cracked wheat 7-grain (6-, 9-, 12-) Made with whoe grains

16 Which is whoe grain food product? Wheat four, water, high fructose corn syrup, whoe wheat four Whoe wheat four, water, brown sugar

17 Answer This product has whoe wheat as the primary ingredient by weight!

18 Increasing Whoe Grain Consumption by Students Make at east haf of the grains you offer in your menus whoe grains Make sure that every student has the opportunity to choose whoe grains

19 Increasing Whoe Grain Consumption by Students Be sure that the products that you offer that contain whoe grains, are aso good nutritious choices

20 Monday Tuesday Wednesd ay Thursday Friday Lasagna w/ Ground Beef Green Beans Carrot Sticks WW Bread Stick Orange Sices Choice of Mik (ow-fat or fat-free) Roast Turkey Candied Yams Back Eye Peas Steamed Broccoi WW Ro Fresh Appe Wedges Choice of Mik (ow-fat or fat-free) Gried Chicken Nuggets Mashed Potatoes Green Peas WW Ro Canned Peaches Choice of Mik (ow-fat or fat-free) Beef Tacos w/ ettuce, tomato, & cheese Brown Rice Sasa Green Saad w/ Romaine Fresh Fruit Cup Choice of Mik (ow-fat or fat-free) Cheese Pizza WK Corn Tossed Saad w/ green eaf ettuce, spinach Fresh cantaoupe WW Bread Stick Choice of Mik (ow-fat or fat-free)

21 Think of Your Meas as Theater Center Stage is Where the Action Is! Whoe grains can bring new excitement to menus! Use whoe grains in Entrees Side dishes: starches and vegetabes Saads/saad bar offerings As separate grains/breads offerings Whoe grains can be part of great new food combinations!

22 Think of Your Meas as Theater Whoe Grains can pay numerous roes in your meas Whoe Grains Can be the Star Whoe Grains can be the chief Supporting Actor Whoe Grains can be part of the Cast

23 Whoe Grains as the Star Foods that focus on whoe grains Breakfast Star: Schoo-Made Granoa Mutigrain bueberry muffins Lunch Star: Chicken and Wid Rice Soup Speciaty Pizza: Margherita Pizza with Fresh Siced Tomatoes, Goat Cheese, Roasted Garic and a Whoe Grain Crust Buckwheat Soba Noodes with Gazed Chicken and Dipping Sauce

24 Whoe Grains as the Supporting Actor Whoe grains support meat/meat aternates sandwiches, burritos, beans and rice as entrée, yogurt and granoa, tuna and pasta saad Whoe grains support vegetabes pasta primavera; Hopping John with brown rice ; whoe grain bugur piaf; white bean, wheat berry and escaroe soup)

25 Whoe Grains as part of the Cast Products where the whoe grains are isted ower in the ingredient statement (2 nd, 3 rd, 4 th, etc.) These foods can add additiona whoe grains to chidren s diets

26 Whoe Grain Entrees Hamburger on Whoe Wheat Bun Gried Chicken with Spanish Rice (made with Brown Rice) Soft Tacos (Whoe Wheat Tortia) Veggie Pizza (Whoe Wheat Crust) Pasta bow (Whoe Wheat Pasta) with crunchy vegetabes, meat and seasonings

27 Use USDA Recipes Use USDA recipes featuring whoe grains C-25 New Oatmea Raisin Cookies B-22 Brown Rice Piaf J-01 Granoa E-23 Taboueh

28 Modify USDA Recipes Direct substitution with whoe wheat four for a or part of the enriched four B-16 Ros B-04 Biscuits B-05 Banana Bread Squares B-13 Pancakes B-20 Oatmea Muffin Squares Substitution of whoe wheat bread, whoe grain tortias or whoe grain pasta D-45 Beef Taco Pie F-05 Soppy Joe on a Ro B-06 Bread Stuffing J-02 Breakfast Burrito

29 Steps for Modifying Recipes Carefuy read recipes ingredients as we as preparation instructions Decide what changes shoud be made Make a test recipe for 25 servings, incorporating ingredient changes as we as changes in preparation instructions

30 Steps for Modifying Recipes Schedue time for preparation Use a sma, skied test pane to critique May need to make changes and repeat testing process

31 Steps for Modifying Recipes When testers approve, recipe shoud be tested with students Add successfu recipes to cyce menus

32 Whoe Grains Resources www. teamnutrition.usda.gov

34 Whoe Grains Resources Incudes tips for serving more whoe grains

35 Whoe Grains Resources Team Nutrition whoe grains information Whoe Grains Resource for HUSSC

36 Whoe Grain Recipes NFSMI Other Schoos Various Internet sites

37 HeathierUS Schoo Chaenge Chaenge requires whoe grain foods

38 Summary Menu whoe grain food products Be adventuresome! Make your meas star with whoe grains! Take the HeathierUS Schoo Chaenge

39 Any questions?

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