Evaluating Whole Grain-Rich Foods
The product ingredient listing is a practical way for schools to evaluate whole grain-rich products
because manufacturers are not required to provide information about the grams of whole grains
in their products, and the FDA whole grain health claim is not mandatory.
The product must meet at least one of the following to be considered whole grain-rich:
1)
Product packaging contains a "Whole Grain Stamp". This stamp can be found anywhere on
the packaging including the front, back or side of the product. The stamp features a
stylized sheaf of grain on a golden-yellow background with a bold black border. Examples
of the stamp are featured below:
2)
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.”
3)
Whole grains must be the primary ingredient by weight (a whole grain is the
first ingredient on the ingredient label). If the first ingredient is water, a whole
grain may be listed as the second ingredient. If the food item is a mixed dish
product (lasagna, stir-fry, etc), a whole grain must be the primary grain
ingredient by weight.
Ingredients: Whole wheat flour, water, corn syrup, wheat gluten, yeast, contains 2% or less of each of the
following: honey, partially hydrogenated soybean oil, salt, dough conditioners (may contain one or more of each of
the following: mono- and diglycerides, ethoxylated mono- and diglycerides, calcium and sodium stearoyl
lactylates, calcium peroxide, calcium carbonate), whey, yeast nutrients (mono-calcium phosphate, calcium sulfate,
ammonium sulfate), distilled vinegar, cornstarch.
4)
Product has a CN Label indicating the product is whole grain-rich or a
Product Formulation Statement signed on company letterhead is provided
that specifies that the product is whole grain-rich with required
documentation.
http://www.fns.usda.gov/cnlabeling/child-nutrition-cn-labeling-program
Handout: Evaluating Whole-Grain Rich Foods adapted from Indiana Department of Education at
http://www.doe.in.gov/sites/default/files/nutrition/identifying-whole-grain-rich.pdf
List of Common Whole Grains
While this list is extensive, it is NOT comprehensive and therefore may not contain all
possible representations of whole-grain ingredient names on food labels.
WHEAT (Red) - the most common
kind of wheat in the U.S.
• wheat berries
• whole-grain wheat
• cracked wheat or crushed wheat
• whole-wheat flour
• bromated whole-wheat flour
• stone ground whole-wheat flour
• toasted crushed whole wheat
• whole-wheat pastry flour
• graham flour
• entire wheat flour
• whole durum flour
• whole durum wheat flour
• whole-wheat flakes
• sprouted wheat
• sprouted wheat berries
• bulgur (cracked wheat)
• whole bulgur
• whole-grain bulgur
WHEAT (WHITE)
• whole white wheat
• whole white wheat flour
OATS
• whole oats
• oat groats
• oatmeal or rolled oats
• whole-oat flour
BARLEY
• whole barley
• whole-grain barley
• whole-barley flakes
• whole-barley flour
• whole-grain barley flour
• dehulled barley
• dehulled-barley flour
CORN
• whole corn
• whole-corn flour
• whole-grain corn flour
• whole-grain cornmeal
• whole cornmeal
• whole-grain grits
BROWN RICE
• brown rice
• brown-rice flour
WILD RICE
• wild rice
• wild-rice flour
• red rice
• black rice
RYE
• whole rye
• rye berries
• whole-rye flour
• whole-rye flake
LESS COMMON GRAINS:
• whole emmer (farro)
• teff
• triticale
• whole spelt
• buckwheat groats
• whole amaranth
• whole sorghum (milo)
• whole millet flakes
• quinoa
Grain products (ingredients) that are not* whole grains.
*This is not a comprehensive list
-flour
-white flour
-wheat flour
-all-purpose flour
-unbleached flour
-bromated flour
-enriched bromated flour
-enriched flour
-instantized flour
-phosphated four
-self-rising flour
-self-rising wheat flour
-enriched self-rising flour
-bread flour
-cake flour
-durum flour
-corn grits
-white rice
-hominy grits
-hominy
-farina
-semolina
-degerminated corn meal
-enriched rice
-rice flour
-couscous
-pearled barley
Handout adapted from the HealthierUS School Challenge Whole-Grains Resource
T
he health of today’s school environment
continues to improve. Students across the
country are now offered healthier school meals
with more fruits, vegetables and whole grains through
the National School Lunch Program and the School
Breakfast Program.
T
he Smart Snacks in School standards
published by USDA will build on those healthy
advancements by ensuring that all other snack foods
and beverages available for sale to students in school
are tasty and nutritious.
Nutrition Standards for Foods
Any food sold in schools must:
● Be a “whole grain-rich” grain product; or
● Have as the first ingredient a fruit, a vegetable,
a dairy product, or a protein food; or
● Be a combination food that contains at least
¼ cup of fruit and/or vegetable; or
● Contain 10% of the Daily Value (DV) of one
of the nutrients of public health concern in
the 2010 Dietary Guidelines for Americans
(calcium, potassium, vitamin D, or dietary
fiber).*
* On July 1, 2016, foods may not qualify using the
10% DV criteria
Foods must also meet several
nutrient requirements:
Calorie limits
Snack items: ≤ 200 calories
Entrée items: ≤ 350 calories
Sodium limits
Snack items: ≤ 230 mg**
Entrée items: ≤ 480 mg
Fat limits
Total fat: ≤35% of calories
Saturated fat: < 10% of calories
Trans fat: zero grams
Sugar limit
≤ 35% of weight from total sugars in foods
. ** On July 1, 2016, snack items must contain ≤ 200 mg sodium per item.
Accompaniments
● Accompaniments such as cream cheese,
salad dressing and butter must be included in
the nutrient profile as part of the food item sold.
This helps control the amount of calories, fat,
sugar and sodium added to foods.
Nutrition Standards for Beverages
All schools may sell:
● Plain water (with or without carbonation)
● Unflavored low fat milk
● Unflavored or flavored fat free milk and milk
alternatives permitted by NSLP/SBP
● 100% fruit or vegetable juice and
● 100% fruit or vegetable juice diluted with water
(with or without carbonation), and no added
sweeteners.
Elementary schools may sell up to 8-ounce
portions, while middle schools and high schools may
sell up to 12-ounce portions of milk and juice. There
is no portion size limit for plain water.
Beyond this, the standards allow additional
“no calorie” and “lower calorie” beverage options for
high school students.
● No more than 20-ounce portions of
calorie-free, flavored water (with or without
carbonation); and other flavored and/or
carbonated beverages that are labeled to
contain < 5 calories per 8 fluid ounces or
≤ 10 calories per 20 fluid ounces.
● No more than 12-ounce portions of beverages
with ≤ 40 calories per 8 fluid ounces, or
≤ 60 calories per 12 fluid ounces.
United States Department of Agriculture
Other Requirements
Fundraisers
● Food items that meet nutrition requirements
are not limited.
● The standards do not apply during non-school
hours, on weekends and at off-campus
fundraising events.
● The standards provide a special exemption
for infrequent fundraisers that do not meet
the nutrition standards. Each State agency
is responsible for establishing the number
of exempt fundraisers that may be held in
schools each year.
The Healthy, Hunger-Free Kids Act of 2010
requires USDA to establish nutrition standards
for all foods sold in school — beyond the
federally-supported meals programs. This new
rule carefully balances science-based nutrition
guidelines with practical and flexible solutions
to promote healthier eating on campus.
SMART
SNACKS
IN SCHOOL
The rule draws on recommendations from
the Institute of Medicine, existing voluntary
standards already implemented by thousands
of schools around the country, and healthy
food and beverage options already available
in the marketplace.
For further information
about school meals go to:
http://www.fns.usda.gov/
“All Foods Sold in Schools”
Standards
U. S. Department of Agriculture
Food and Nutrition Service
USDA is an equal opportunity provider and employer.
Activity #1
Calculation #1: Calculating Percent of Calories from Fat
_____________ ÷
calories from fat
___________
total calories
= __________ x
100 = ____________%__
% calories from fat
Calculation #2: Calculating Percent of Calories from Saturated Fat
Step #1:
__________________ x ______________ = ______________________
grams of saturated fat
calories per gram
calories from saturated fat
Step #2:
_____________________ ÷ __________ = ___________ x 100 =
calories from saturated fat
total calories
__________________%____
% calories from saturated fat
Calculation #3: Calculating Percent of Weight from Total Sugar
____________ ÷ ___________ = _________ x
grams of sugar
grams in item
Can you sell this Product?
Why or Why Not?
100 = _________________%____
% of weight from total sugar
Yes
No
1 gram of fat = 9 calories
Beverage Activity
Sport Drink #1
Sport Drink #2
1 gram = 1 mL
1 mL = .0338 oz
Can you sell Sport Drink #1?
Yes
No
Why or Why Not?
Can you sell Sport Drink #2?
Yes
No
Why or Why Not?
Cereal Activity
Cereal Bowl Pack #1
Cereal Bowl Pack #2
Can you sell Cereal Bowl #1?
Yes
No
Why or Why Not?
Can you sell Cereal Bowl #2?
Yes
No
Why or Why Not?
Chips Activity
Chips #1 – Baked Chip
Chips #2 – Reduced Fat Chip
1 ounce = 28.35 grams
Can you sell Chip #1?
Yes
No
Why or Why Not?
Can you sell Chip #2?
Yes
No
Why or Why Not?
Entrée with Accompaniment Activity
Bread and Cheese Stick
Marinara Sauce
Can you sell this as an entree?
Yes
No
Why or Why Not?
Dried Fruit Activity
Dried Fruit #1: Fruit Leather
Dried Fruit #2: Dried Cranberries
1
Ingredients:
Apple Puree Concentrate, Pear Puree Concentrate,
Raspberry Puree, Lemon Juice Concentrate
Can you sell Product #1?
Yes
No
Why or Why Not?
Can you sell Product #2?
Yes
No
Why or Why Not?
Breakfast Meal Pattern Requirements for School Year 2014-15
Breakfast Meal Pattern
Grades
K-5
Fruits (cups)
Grades
6-8
Grades
9-12
Amount of Food Per Week (Minimum Per Day)
5 (1)
5 (1)
5 (1)
7 (1)
8 (1)
9 (1)
Grains (oz eq)
Meats/Meat Alternates (oz eq)
No Requirement
No Requirement
No Requirement
Fluid Milk (cups)
5 (1)
5 (1)
5 (1)
Dietary Specifications: Daily Amount Based on the Average for a 5-Day Week
Min-Max calories (kcal)
350-500
400-550
450-600
Saturated Fat (% of total calories)
< 10
< 10
< 10
Sodium (mg)
SY 14-15 target
≤540
≤600
≤640
Trans fat
Nutrition label or manufacturer specifications must indicate
zero grams of trans fat per serving.
Lunch Meal Pattern Requirements for School Year 2014-15
Lunch Meal Pattern
Grades K-5
Grades 6-8
Grades 9-12
Amount of Food Per Week (Minimum Per Day)
Fruits (cups)
Vegetables (cups)
Dark green
Red/Orange
Beans/Peas (Legumes)
Starchy
Other
Additional Vegetables needed to
meet weekly requirement
2.5 (.5)
2.5 (.5)
5 (1)
3.75 (.75)
3.75 (.75)
5 (1)
.5
.5
.5
.75
.75
1.25
.5
.5
.5
.5
.5
.5
.5
.5
.75
1
1
1.5
8-9 (1)
8-10 (1)
10-12 (2)
Grains (oz eq)
8-10 (1)
9-10 (1)
10-12 (2)
Meats/Meat Alternates (oz eq)
5 (1)
5 (1)
5 (1)
Fluid milk (cups)
Dietary Specifications: Daily Amount Based on the Average for a 5-Day Week
550-650
600-700
750-850
Min-Max calories (kcal)
Saturated Fat
(% of total calories)
Sodium (mg)
SY 14-15 target
Trans fat
< 10
< 10
< 10
≤ 1230
≤ 1360
≤ 1420
Nutrition label or manufacturer specifications must indicate zero grams of trans fat
per serving.