Tweet
To me, this is the hardest part of my nutrition program. I feel like every time I figure it out marketers come up with a new way to complicate the labeling.
I like to bake/cook, so most of the year I can accommodate this pretty easily. With summer coming I'd like to be able to grab some ready-to-eat options to keep cooling costs down and enable us to spend more time outdoors.
With this meal component being required up to 5 times a day, here, I would love to hear how you guys do it in your programs.
Favorite products, recipes and tricks of the trade?
For newbies, those who have not started the trainings yet, parents and anyone interested: These are the variables we are working with just for the "grain portion" of each meal. It may seem simple, but as is everything regulated, what you see is just the tip of the iceburg. :
:::::
The training says:
When you see the following words, you will know that by the U.S. Food and Drug Administration (FDA) Standards of Identity, they describe whole grains that are used as ingredients:
Cracked wheat, Crushed wheat, Whole-wheat flour, Graham flour, Entire-wheat flour, Bromated whole-wheat flour, Whole durum wheat flour.
Common and usual names for other whole grains are noted below:
The word whole listed before a grain, for example, whole wheat. The words berries and groats are also used to designate whole grains, for example, wheat berries or oat groats, Rolled oats and oatmeal (including old-fashioned, quick-cooking, and instant oatmeal). Reconstituted whole
wheat can be considered whole grain when the reconstitution is done by the original milling facility to ensure the same batch of whole grain is returned to natural proportions. Request documentation from the milling company to state that they recombined the grain components to natural proportions of bran, germ, and endosperm. > Yeah, I'll jump right on that.
<
Other whole-grain products that do not use the word “whole” in their description, for example, brown rice, brown rice flour, wild rice, quinoa, millet, triticale, teff, amaranth, buckwheat, or sorghum. >Yes, I had to google many of those.
<
Does My Product Meet the Whole Grain-Rich Criteria?
1. Does item meet portion size requirements for the grains component as defined in SP 30-2012?*
2. Are at least 50 percent of the grains in the product whole grains?
3. Are all grains in the product whole or enriched?**
4. Is a whole grain the primary ingredient by weight (nonmixed dishes) or primary grain ingredient by weight (mixed dishes)?
5. Does the product contain ≥ 8 grams of whole grain per NSLP/SBP oz eq?***
6. Does the product packaging display one of the FDA-approved whole-grain label claims?
7. Does the product have a valid CN Label crediting oz eq Grains?
*Must contain at least 0.25 ounce equivalent grains in order to credit toward meal pattern requirements.
**Noncreditable grains should be limited to no more than 0.24 oz eq.
*** Require 28 grams of creditable grain per oz eq of which at least 14 grams are whole to meet the 50 percent whole grain-rich criteria.
I like to bake/cook, so most of the year I can accommodate this pretty easily. With summer coming I'd like to be able to grab some ready-to-eat options to keep cooling costs down and enable us to spend more time outdoors.
With this meal component being required up to 5 times a day, here, I would love to hear how you guys do it in your programs.
Favorite products, recipes and tricks of the trade?For newbies, those who have not started the trainings yet, parents and anyone interested: These are the variables we are working with just for the "grain portion" of each meal. It may seem simple, but as is everything regulated, what you see is just the tip of the iceburg. :
::::: The training says:
When you see the following words, you will know that by the U.S. Food and Drug Administration (FDA) Standards of Identity, they describe whole grains that are used as ingredients:
Cracked wheat, Crushed wheat, Whole-wheat flour, Graham flour, Entire-wheat flour, Bromated whole-wheat flour, Whole durum wheat flour.
Common and usual names for other whole grains are noted below:
The word whole listed before a grain, for example, whole wheat. The words berries and groats are also used to designate whole grains, for example, wheat berries or oat groats, Rolled oats and oatmeal (including old-fashioned, quick-cooking, and instant oatmeal). Reconstituted whole
wheat can be considered whole grain when the reconstitution is done by the original milling facility to ensure the same batch of whole grain is returned to natural proportions. Request documentation from the milling company to state that they recombined the grain components to natural proportions of bran, germ, and endosperm. > Yeah, I'll jump right on that.
<Other whole-grain products that do not use the word “whole” in their description, for example, brown rice, brown rice flour, wild rice, quinoa, millet, triticale, teff, amaranth, buckwheat, or sorghum. >Yes, I had to google many of those.
< Does My Product Meet the Whole Grain-Rich Criteria?
1. Does item meet portion size requirements for the grains component as defined in SP 30-2012?*
2. Are at least 50 percent of the grains in the product whole grains?
3. Are all grains in the product whole or enriched?**
4. Is a whole grain the primary ingredient by weight (nonmixed dishes) or primary grain ingredient by weight (mixed dishes)?
5. Does the product contain ≥ 8 grams of whole grain per NSLP/SBP oz eq?***
6. Does the product packaging display one of the FDA-approved whole-grain label claims?
7. Does the product have a valid CN Label crediting oz eq Grains?
*Must contain at least 0.25 ounce equivalent grains in order to credit toward meal pattern requirements.
**Noncreditable grains should be limited to no more than 0.24 oz eq.
*** Require 28 grams of creditable grain per oz eq of which at least 14 grams are whole to meet the 50 percent whole grain-rich criteria.
5 weeks of menus, with grocery lists, recipes, links to ingredients and grocery store price comparisons FREE; just for signing up for emails. lovethis
Comment