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Nutrition Standards
Changes in NSLP and SBP • Amended regulations at 7 CFR 210.10 and
220.8, January 26, 2012
• Aligned with 2010 Dietary Guidelines for Americans
• Now include quantities of grains based on ounce equivalencies
• Grains to be whole grain-rich by SY 15
Objectives Define “whole grain”
Identify whole grains
Review USDA requirements for whole grains
Practice identifying whole grain labels
Refining of Whole Grains • typically removes the bran and germ,
leaving only the endosperm
• 25% of grain’s protein is lost
• Approximately 17 nutrients are lost and are added back to refined grains by processing
Importance of Whole Grains
• Good Source of iron, magnesium, selenium, B vitamins and dietary fiber
• May reduce cardiovascular disease
• Associated with lower body weight
• May reduce incidence of Type 2 diabetes
• Helps children feel fuller longer
• Provide more protein than refined grains
Whole Grains These terms describe whole grains:
• Cracked Wheat
• Crushed Wheat
• Whole Wheat Flour
• Graham Flour
• Whole Durum Wheat Flour
Are These Whole Grain? • Whole wheat flour
• Instant oatmeal
• White whole wheat flour
• Degerminated cornmeal
• Long-grain white rice
• Brown rice
• Wheat flour
• Graham flour
• Grits
• Semolina
• Pearled (pearl) barley
• Whole grain barley
• Couscous
• Bulgur ( cracked wheat)
• Rolled oats
• Amaranth
Meeting the Requirement Must meet at least one of the following:
1. Whole grains per serving must be ≥ 8 grams
OR
2. Product includes FDA’s 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.”
OR
3. Product ingredient listing must list whole grain first:
Identifying Whole Grains • Product Name • Amount of Whole
Grain • Grams or Ounce
Equivalents • Ingredients • Symbols • FDA Approved Whole
Grain • Health Claim
Grains
Breakfast Meal Pattern Lunch Meal Pattern
GradesK-
5a
Grades
6-8a
Grades
9-12a GradesK-5 Grades6-8 Grades9-12
Meal Pattern Amount of Foodb Per Week (Minimum Per Day)
Fruits (cups)c,d 5 (1) e 5 (1) e 5 (1) e 2.5 (0.5) 2.5 (0.5) 5 (1)
Vegetables (cups)c,d 0 0 0 3.75 (0.75) 3.75 (0.75) 5 (1)
Dark green f 0 0 0 0.5 0.5 0.5
Red/Orange f 0 0 0 0.75 0.75 1.25
Beans/Peas
(Legumes) f 0 0 0 0.5 0.5 0.5
Starchyf 0 0 0 0.5 0.5 0.5
Other f,g 0 0 0 0.5 0.5 0.75
Additional Veg to
Reach Totalh 0 0 0 1 1 1.5
Grains (oz
eq)
7-10
(1)
8-10
(1)
9-10
(1) 8-9 (1)
8-10
(1) 10-12 (2)
Meats/Meat
Alternates (oz eq) 0 k 0 k 0 k 8-10 (1) 9-10 (1) 10-12 (2)
Fluid milk (cups) l 5 (1) 5 (1) 5 (1) 5 (1) 5 (1) 5 (1)
Other Specifications: Daily Amount Based on the Average for a 5-Day Week
Min-max calories
(kcal)m,n,o 350-500 400-550 450-600 550-650 600-700 750-850
Saturated fat
(% of total
calories)n,o
< 10 < 10 < 10 < 10 < 10 < 10
Sodium (mg)n, p < 430 < 470 < 500 < 640 < 710 < 740
Trans fatn,o Nutrition label or manufacturer specifications must indicate zero grams of trans fat per
serving.
16
Requirement Comparison Previous to Final Rule
Food Group Previous Requirement Final Rule Requirement
Grains 8 servings per week (minimum
of 1 serving per day)
Daily minimum & weekly
ranges:
Grades K-5: 1 oz eq. min. daily
(8-9 oz weekly)
Grades 6-8 : 1 oz eq. min. daily
(8-10 oz weekly)
Grades 9-12 : 2 oz eq. min.
daily (10-12 oz weekly)
Whole Grains Encouraged At least half of the grains
must be whole grain-rich
beginning July 1, 2012.
17
Grains: Lunch must offer daily and weekly serving
ranges of grains at lunch
maximums and minimums
2012-13, at least half of grains offered during week must be whole grain-rich
2014-15 all grains must be whole grain rich
18
Breading Requirement 2012-2013 battered and/or breaded
products offered will not need to be counted toward maximum
2013-2014 all grains of battered and/or breaded products offered must be counted toward weekly requirement
Grain Requirements for Short or Long Weeks
Short weeks < 5 days:
For each day less than 5, decrease the weekly quantity by 20% (1/5)
Long weeks > 5 days:
For each day greater than 5, increase the weekly quantity by 20 % (1/5)
Calculating number of grain offerings
Daily maximum:
Determine the number of grains in the meal that offers the most grains
Daily minimum:
Determine the number of grains in the meal that offer the least grains
WG bun ( 2 grains) and Wrap ( 1 ¼ grains)
Calculating weekly minimums and maximums
Add daily minimums to determine weekly minimums
Add daily maximums to determine weekly maximums
Criteria for Whole Grain-Rich Foods
Meet serving size requirements in Grains/Breads Instruction and
Meet at least one of the following: Whole grains per serving must be ≥ 8 grams
Product includes FDA’s whole grain health claim on its packaging
Product ingredient listing lists whole grain first (HUSSC criteria)
Whole Grain-Rich = at least 50% whole grains
23
Other Grain Component Issues
Grain-Based Desserts Only two creditable grain-based desserts
allowed at lunch per school week These items are major sources of solid fats
and added sugars, per DGA 2010
Cost and Availability Concerns Important to note that many whole grain
options available in USDA Foods (brown rice, whole grain pasta, oatmeal) and through statewide purchasing
24
Ounce Equivalent
Requirements July 1, 2012, crediting can be based on
current 14.75 grams of grains
July 1, 2013 all grain products must be credited based on oz eq (Exhibit A Handout)
• 1 oz = 16 grams
• one-quarter (1/4) oz eq is smallest amount allowed to be credited
Breakfast Grains 2012-13 recommended to be 50% whole
grain rich
2013-14 must be 50% whole grain rich items
2014-15 all grains must be 100% whole grain rich items
Formulated Grain Fruit Products
Definition:
a highly fortified grain product that was specifically approved by FNS to be creditable as both a grain and fruit for the breakfast meal
July 1, 2012, formulated grain-fruit products cannot be used to meet the fruit component at breakfast
Formulated Grain Fruit Products continued
July 1, 2012, formulated grain-fruit products cannot be used to meet the fruit component at breakfast
It may be used for grain component if it does not cause the menu to exceed calorie and saturated fat limits
Whole Grain Rich Foods Ready to Eat (RTE) Breakfast Cereals:
Must
• list a whole grain as the 1st ingredient
• be enriched or fortified
• Bran and germ are not creditable but may be included in products at levels < 2 %
Whole Grain CN Labels CN labeling is being updated to provide
contributions to grain component
“Oz Eq Grains” indicates the product meets the whole grain criteria
“Bread/Bread Alternate” meets previous requirements and is now obsolete
See CN Program labeling website at: www.usda.gov/cnd/cnlabeling/
Donated Foods
Grains available depending on your state:
Brown Rice WG Pancakes
Rolled Oats WG Pastas
WW Flour WG Tortillas
www.fns.usda.gov/fdd
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