1 / 20

Whole Grains Training for School Food Service Staff

Whole Grains Training for School Food Service Staff. Objectives . Define “whole grain” Identify whole grains Review USDA requirements for whole grains Practice identifying whole grain labels. What is a Whole Grain? . Whole grains consist of the entire cereal grain seed or kernel.

ouida
Télécharger la présentation

Whole Grains Training for School Food Service Staff

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  1. Whole Grains Training for School Food Service Staff

  2. Objectives • Define “whole grain” • Identify whole grains • Review USDA requirements for whole grains • Practice identifying whole grain labels

  3. What is a Whole Grain? Whole grains consist of the entire cereal grain seed or kernel

  4. Can you Identify a Whole Grain? Oatmeal?

  5. Can you Identify a Whole Grain? Enriched Wheat Flour?

  6. Can you Identify a Whole Grain? White Whole Wheat Flour?

  7. Can you Identify a Whole Grain? Couscous?

  8. Whole Grain These terms describe whole grains: • Cracked Wheat • Crushed Wheat • Whole Wheat Flour • Graham Flour • Whole Durum Wheat Flour

  9. Whole Grains • Turn to the back of your handout for a list of whole grains. • What surprises you about this list?

  10. Why are Whole Grains Important? ?

  11. Why are Whole Grains Important? Heart Disease: reduced risk of cardio‐vascular disease Cancer: reduced risk of gastrointestinal cancers and hormone‐dependent cancers Gastrointestinal health: alleviates constipation; decrease risk of diverticulosis and diverticulitis Diabetes: reduced risk of type 2 diabetes; maintenance of blood glucose levels Weight management: enhanced satiety

  12. What are the NSLP and SBP Requirements? National School Lunch Program SY 2012-13 and 2013-14: Half of all grains must be whole grain SY 2014-15: All grains must be whole grain School Breakfast Program SY 2013-14: Half of all grains must be whole grains SY 2014-15: All grains must be whole grain “Whole grain-rich products must contain at least 50% whole grains and the remaining grains in the product must be enriched.”

  13. What Counts as Whole Grain? • Whole grains per serving must be ≥ 8 grams OR • 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 • Product ingredient listing must list whole grain first:

  14. Whole Grain?

  15. Whole Grain?

  16. Whole Grain?

  17. Whole Grain?

  18. Whole Grain?

  19. Whole Grain?

  20. Questions?

More Related