Leslie Otts Linda HardingMelanie Crews

In accordance with Federal Law and U.S. Department of Agriculture policy, this institution is prohibited from discriminating on the basis of race, color, national origin,

gender (male or female), age, or disability.

Agenda

Nutrition Standards in the NSLP

Equivalent Minimum Serving Size Criteria

Meal Pattern Requirements for Grains

Whole Grain-Rich RequirementsWhole Grain-Rich ActivityResources

Grain quantities are based on ounce equivalencies (oz eq) consistent with the DGAs and My Plate

All of the components and serving sizes required were established through an extensive review of 24 nutrients.

Make it Healthy! Offer food items that

are low in added; sugars sodium saturated fat

How is the Bread Grain Component Measured? The term “oz eq” or “oz eq grains” is

used for crediting a Grain/Bread component. This indicates that the product meets the whole grain-rich criteria when seen on a CN Label.

The terms “bread” or “bread alternate” on a CN Label indicates the product meets previous program requirements for grain/breads.

Minimum Serving Size CriteriaFor SY 2012-2013, SFAs

will be allowed to use the old guidance to credit grain products based on 14.75 g of creditable grains per serving or may use the updated Ex A

Section 3 of FBG

Beginning July 1, 2013, All grain products must be credited based on per ounce equivalent (oz eq) standards. You may find these standards in the Grain Requirements for the NSLP and SBP memo (SP30-2012)

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Minimum Serving Sizes Criteria

One quarter of an oz eq is the smallest amount allowable to be credited toward the grain component

1.72 oz eq would be counted 1.50 oz eq .24 oz eq would not be credited

Multiple grain offerings can count for the minimum daily requirement (as long as the student is able to select all that would account for that grain )

Example of crediting

.75 oz eq + 1.75 oz eq = 2.5 oz eq

The oz eq may be determined by eitherusing the

weights or volumes listed in Exhibit A

the SFA may require documentation from a mfr certifying the grams of creditable grain per portion for determining the oz eq from a given product.

Minimum Serving Sizes CriteriaExhibit A: School Lunch and Breakfast (FBG)

contains the equivalent minimum weights for a wide variety of purchased food items to meet the oz equivalent criteria

Child Nutrition Administrators may use Exhibit A instead of calculating the actual amount of grains in a product since it provides the equivalent minimum weights to provide one oz eq of grains

Exhibit A provides oz equivalent information for a range of products commonly offered in schools

Exhibit A: School Lunch and BreakfastWhole Grain-rich Ounce Equivalency (Oz Eq)

Requirements for School Meal Programs

Groups A-G; whole grain must be at least 8 grams or more

Groups H and I of Exhibit A ; offered to credit oz eq

Ounce Equivalent Standards Baked Goods- 16 grams to provide 1 oz eq credit

Breads, Biscuits, Bagels

Cereal Grains- 28 grams (approx 1 oz by wt) of dry product, the cooked volume equivalent is ½ cup

Oatmeal, Pasta, Brown Rice

RTE cereal- 28 grams or 1 oz of product is considered an ounce equivalent 1c of flakes or rounds, 1 ¼ c puffed cereal, ¼ c granola

Math Time! The contribution of grains in a recipe or product

formulation for items may be calculated to determine the number of oz eq grains the recipe provides based on 16 g of grain ingredients per oz eq.

The crediting is determined by: Grams whole-grain meal and/or flour

OrGrams Whole-grain enriched meal and/or flour

Number of servings the formulation or recipe yields

16 grams per oz eq standard

Calculating School Baked Rolls

Total Flour= 8c WW (960g/c) 6c EWF (125g/c)

960g WWF + 750g Enr White Flour= 1710g

1710g / 50 servings / 16g creditable grains = 2.1375 oz eq

1 Whole grain-rich roll = 2 oz eq

Other Grain Requirements A ready-to-eat (RTE)

breakfast cereal must list a whole grain as the primary ingredient and the RTE cereal must be fortified

If a grain product includes enriched ingredients or grains, the product must meet the FDA’s standards of identity for enrichment

Bran and Germ are not creditable in school meals

Non-creditable grain ingredients in products at very low levels used as processing aids are allowable at levels less than 2%

Battered or Breaded Products

During SY 2012-13, battered and breaded products offered will not need to be counted toward the maximum weekly grain requirements.

Beginning July 1, 2013, ALL grains including the battered and/or breaded products offered must be counted towards the weekly grain requirement

Minimum and Maximum Grain RequirementsSchools must offer the daily minimum

requirement of 1 serving for all grades and weekly serving ranges of grains that provide at least the minimum number of servings while not exceeding the maximum number of servings.Grades K-5: 8 to 9 servingsGrades 6-8: 8 to 10 servingsGrades 9-12: 10 to 12 servings

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Grains Requirements for School LunchDuring SY 2012-2013, battered and/or

breaded products offered will not need to be counted toward the maximum weekly grain requirements in the meal pattern.

Beginning July 1, 2013 (SY 2013-2014), all grains which are part of battered and/or breaded products offered must be counted towards the weekly grain requirement.

Grains Requirements for School LunchAt least HALF of grains offered at lunch

must be whole grain-rich for 12-13 and 13-14 SY’s

By 14-15 SY ALL grains offered at LUNCH must be whole-grain rich

Grain Requirements, Grain Based Desserts

Only two creditable grain-based desserts are allowed PER WEEK at LUNCH

What is a creditable grain-based dessert?

The amount of grain in the product must be adequate to provide a serving of grain according to the current FBG chart during 2012 or according to the memo.

Common Whole GrainsCracked WheatCrushed WheatWhole Wheat FlourGraham FlourEntire Wheat FlourBromated Wheat FlourWhole Durum Flour Bulgur, made from cracked wheat, a

whole grain, will be labeled “bulgur (cracked wheat).” If labeled, just “bulgur”, further documentation must be obtained

Products that are NOT Whole Grains:

Flour, white flour, wheat flour, all-purpose flour

Enriched flour, unbleached flour, bromated flour

Enriched unbleached flour, enriched bromated

Instantized flour, phosphated white flour,Cake flour, self-rising flour, bread flour

Whole Grain-Rich Criteria

Meet serving size requirements in Grains/Breads Instruction and ….

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Whole Grain-Rich CriteriaMeet at least one of the following

Whole grains per serving must be ≥ 8 gramsProduct includes FDA’s whole grain health

claim on its packaging

Product ingredient listing lists whole grain first

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Non-Mixed Dishes:

Breads, Rolls, BunsCerealsPizza CrustBiscuitsBagels

Pizza CrustIngredients: Water, Whole Wheat Flour, Enriched Flour (Wheat Flour, Niacin,

Iron, Thiamine Mononitrate, Riboflavin, Folic Acid, Enzyme), Sugar, Palm Oil with Lecithin, Soybean Oil, Yeast, Salt, Sodium Bicarbonate, Sodium Aluminum Phosphate, Dough Conditioners (Wheat Flour, Datem, Dextrose, Soybean Oil, Ascorbic Acid, Enzymes, L-Cysteine).

Mixed Dishes:

Corn DogsPizzaLasagna

Turkey Corn Dog Ingredients:BATTER: WATER, WHOLE GRAIN WHEAT FLOUR, SUGAR, WHOLE GRAIN CORN

MEAL, CONTAINS 2% OR LESS OF: LEAVENING (SODIUM ACID PYROPHOSPHATE, SODIUM BICARBONATE), MODIFIED WHEAT STARCH, SOYBEAN OIL, SALT, SOY LECITHIN, NATURAL AND ARTIFICIAL FLAVOR, HONEY SOLIDS (WHEAT STARCH, CALCIUM STEARATE) NONFAT DRY MILK, DRIED WHOLE EGGS. COOKED IN VEGETABLE OIL. LOW FAT TURKEY FRANK: TURKEY, WATER, MECHANICALLY SEPARATED TURKEY, *SOY PROTEIN CONCENTRATE, CORN SYRUP, SALT, CONTAINS 2% OR LESS OF: FLAVORINGS, DEXTROSE, POTASSIUM LACTATE, ASCORBIC ACID (VITAMIN C), NATURAL HICKORY SMOKE FLAVOR, EXTRACTIVES OF PAPRIKA, SODIUM NITRITE, SODIUM DIACETATE *ESCEEDS AMOUNT IN REGULAR FRANKS. CONTAINS EGG, MILK, SOY AND WHEAT

Mixed GrainsIngredients: Enriched Wheat Flour, Whole Wheat,

Whole Oats….

Manufacturer’s Spec Sheet:Enriched Wheat Flour (40% of grain)Whole Wheat (30% of grain)Whole Oats (30% of grain)

Flour BlendsIngredients: flour blend (whole wheat flour,

enriched flour), sugar, cinnamon…

CN LabelsLabel claims will now support the Final Rule

and Meal Patterns for NSLP and SBPLabels will identify whole grain-rich items in

crediting statement (WGR Grains)Products that include vegetable subgroups will

identify those subgroups on the CN label

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Whole Grain or Not?

“15 Grain Whole Grain Bread” 1st Ingredient is Whole Wheat Flour

“Grain Bread”1ST Ingredient is Wheat Flour

“Cheerios”1st Ingredient is Whole Grain Oats

Whole Grain or Not?

“15 Grain Whole Grain Bread “ 1st Ingredient is Whole Wheat Flour

“Grain Bread”1ST Ingredient is Wheat Flour

“Cheerios”1st Ingredient is Whole Grain Oats

Whole Grain or NOT?

“Quaker Oats” 1st Ingredient is “100% Natural Whole

Grain Rolled Oats”

“Whole Grain White Bread”1st Ingredient is Enriched Wheat Flour

“Soft and Smooth Whole Grain White Hot Dog Buns”1st Ingredient is Enriched Bleached Flour

Whole Grain or NOT?

“Quaker Oats” 1st Ingredient is “100% Natural Whole

Grain Rolled Oats”

“Whole Grain White Bread”1st Ingredient is Enriched Wheat Flour

“Soft and Smooth Whole Grain White Hot Dog Buns”1st Ingredient is Enriched Bleached Flour

Whole Grain or NOT? “Honey Wheat Bread”

1st Ingredient is Wheat Flour, 2nd Ingredient is Stone Ground Whole Wheat..

“White Wheat Healthy White”1st Ingredient is Unbleached Enriched Wheat Flour

“Stone Ground Wheat Bread”1st Ingredient is Stone Ground Wheat flour

Corn Flakes1st Ingredient is Milled Corn

Whole Grain or NOT? “Honey Wheat Bread”

1st Ingredient is Wheat Flour, 2nd Ingredient is Stone Ground Whole Wheat..

“White Wheat Healthy White”1st Ingredient is Unbleached Enriched Wheat Flour

“Stone Ground Wheat Bread”1st Ingredient is Stone Ground Wheat flour

Corn Flakes1st Ingredient is Milled Corn

Formulated Grain-Fruit Products:Individually wrappedIncludes this label information: “This

product conforms to U.S.D.A. Child Nutrition Programs specifications. For breakfast, it meets the requirements for fruit/vegetable/juice and one bread/bread alternate.”

These formulated grain-fruit products

will no longer be allowed to count toward the fruit requirement.

Dietary Guidelines for Americans 2010, USDA: www.choosemyplate.gov

HUSSC Grains Fact Sheet: www.fns.usda.gov/tn/Resources/DGfactsheet_grains.pdf

NC DPI Child Nutrition Services Web Site:

http://childnutrition.ncpublicschools.gov/

Grain Requirements for the National School Lunch Program and School Breakfast Program USDA Memo: SP30-2012 (April 26, 2012)

http://childnutrition.ncpublicschools.gov/regulations-policies/usda-policy-memos/2012/2012-usda-policy-memos/sp302012.pdf

Formulated Grain Fruit Products

USDA Memo: SP 26-2012 (April 17, 2012)

http://childnutrition.ncpublicschools.gov/regulations-policies/usda-policy-memos/2012/2012-usda-policy-memos/sp262012.pdf

Questions & Answers on the Final Rule, “Nutrition Standards in the National School Lunch and School Breakfast Programs”

USDA Memo: SP 10-2012 Rev (April 27, 2012)

http://childnutrition.ncpublicschools.gov/regulations-policies/usda-policy-memos/2012/2012-usda-policy-memos/sp102012r.pdf