Whole Grains

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Whole Grains
Patricia Winders Alicia Casteel April 2, 2009
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Objectives

• Describe whole grains
• State daily grain and whole grain recommendations
• Explain health benefits
• Identify whole grain foods
• Describe serving size
• Consider ways to include whole grain foods into
  menus and recipes

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Whole Grains

• The FDA document clarifies that the agency
  considers "whole grain" to include cereal grains
  that consist of the intact, ground, cracked or
  flaked fruit of the grains whose principal
  components -- the starchy endosperm, germ and
  bran -- are present in the same relative
  proportions as they exist in the intact grain.
  Such grains may include barley, buckwheat,
  bulgur, corn, millet, rice, rye, oats, sorghum,
  wheat and wild rice.

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Whole Grain Myths

• False Bran is a whole grain
• False Wheat germ is a whole grain
• False Grains have to be cooked and eaten whole
  to count as a whole grain
• False Enriched grain has nutrients put back in
  that make it just as healthy as whole grain

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Whole Grains

• What is a whole grain
• The entire cereal grain seed or kernel
• The bran (fiber), the germ (vitamins and
  minerals), and the endosperm (protein)

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Whole Grains

• Refined grains
• Milled to remove part or all of the bran and/or
  germ.
• Most are enriched
• Are NOT whole grains

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HOW AMERICANS CONSUME THEIR GRAINS
Source ERS analysis of 1999-2000 National
Health and Nutrition Examination Survey (NHANES)
data.
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Whole Grain Benefits

• Contain fiber, vitamins, minerals and
  antioxidants
• May reduce chronic disease and maintain healthy
  weight
• 2005 Dietary Guidelines for Americans recommend
  at least ½ of our grains be whole grains
  3-ounce equivalents or more per day

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List of Whole Grains

• Amaranth
• Buckwheat
• Millet
• Quinoa
• Rye
• Teff
• Wild rice
• Barley
• Corn, including whole cornmeal and popcorn
• Oats, including oatmeal
• Rice (brown and colored rice)
• Sorghum (also called milo)
• Triticale
• Wheat, including varieties such as spelt, emmer,
  farro, einkorn, Kamut, and forms such as bulgur,
  cracked wheat and wheatberries

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Grain Intake for Children
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Whole Grain Serving Sizes

• Ounce Equivalent
• Examples of Ounce Equivalents
• 1 slice of whole grain bread
• 1 cup ready-to-eat cereal
• ½ cup cooked rice, cooked pasta, or cooked cereal
• Grains/Breads is the serving term

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Whole Grains

• 16 Grams vs. 28 Grams (One Ounce)
• One ounce is 28 Grams
• One ounce (28 g) of a 100 whole grain food is a
  serving OR
• The amount of food containing 16g of whole grain

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Whole Grains
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Whole Grain Guidance

• Whole Grains Council Stamp
• At least 16g WG (whole grain) per serving
• WG must be the first ingredient and foods must
  qualify for the FDA whole grain health claim

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Whole Grains

• School-made Food Products
• To be counted toward Whole Grain
• Total grain weight must be 100 whole grain
• OR
• If two grain products used, whole grain must be
  51 of total grain weight of the product
  
• OR
• If multiple grains used, weight of whole grains
  added together must be 51 of total grain weight
  of the product

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Whole Grains

• Purchased Products
• Food product must be whole grain
• OR
• Ingredient statement on label must show a whole
  grain as first ingredient
• OR
• Documentation of whole grain ingredient from
  Manufacturer if unclear 51 by weight of total
  grains used in product must be whole grains
• OR
• FDA Whole Grain health claim

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Whole Grains Guidance

• USDA HealthierUS School Challenge
• All WG ingredients, together, must be the primary
  ingredient product must contain more whole grain
  than refined grain
• Total whole grain weight in a product must be
  14.75g to count as a serving (25g for grains such
  as rice)

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Whole Grain Guidance

• FDA Whole Grain Health Claim
• At least 51 of the total weight must be WG

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How to Identify Whole Grains

• Look for the Whole Grain in Product Name
• Whole grain spaghetti
• Whole wheat bun or pizza crust
• Look for the Amount of Whole Grain
• 16g of whole grain per serving

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How to Identify Whole Grains

• Look for Whole Grain Ingredients
• Whole Grain Spaghetti

Whole Grain Spaghetti Ingredients Whole grain
wheat, whole grain brown rice, whole grain oats,
wheat gluten, crystallized cane juice, natural
flavor (soybean oil, natural flavorings), wheat
bran
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How to Identify Whole Grains

• Pancake mix ingredient label may read

Pancake Mix Ingredients Whole wheat flour,
enriched bleached flour (bleached wheat flour,
niacin, reduced iron, thiamin mononitrate,
riboflavin, folic acid), leavening (sodium
bicarbonate, sodium aluminum phosphate,
monocalcium phosphate), brown sugar, sugar, dried
molasses, salt, wheat germ, hydroxylate soy
lecithin, soy flour.
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How to Identify Whole Grains

• Look for the Whole Grains Council Stamp

All stamped products offer at least 8g (1/2
serving) or more of whole grains
Products with the 100 Stamp offer at least 16g
(1 full serving) of whole grains and ALL the
grain is whole grain
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Ways to Identify Whole Grains

• Look for the FDA approved Whole Grain Health Claim

Diets rich in whole grain foods and other plant
foods, and low in saturated fat and cholesterol,
may help reduce the risk of heart disease.
Product must contain 51 or more whole grain by
product weight and meet other criteria for total
fat, saturated fat and cholesterol.
Ingredients Whole Corn, Sunflower Oil, Whole
Wheat, Rice Flour, Whole Oat Flour, Sugar, Salt
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Packaging Words

• Whole grain (grain name)
• Whole wheat
• Whole (other grain)
• Brown rice, wild rice
• (grain name), berries
• (grain name), groats
• Oatmeal, oats
• Cracked wheat, crushed wheat
• Graham flour
• Hulled or hull-less barley

What they mean! Contains all parts of the grain,
so you're getting all the nutrients of the whole
grain.
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Packaging Words
What they mean! These words are accurate
descriptions of the package contents, but because
some parts of the grain may be missing, your are
likely missing the benefits of whole grains.

• Enriched flour
• Unbleached flour
• Wheat flour
• Semolina
• Durum wheat
• Organic unbleached flour
• Degerminated (on corn meal)
• Bran
• Multigrain
• Grits, hominy, farina
• Pearled, Scotch or pot barley

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Whole Grains
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Whole Grains
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Challenges to Acceptability

• Whole grain foods can be different from refined
  grain foods
• Whole grain foods may
• Flavor may have more grain flavor, may be
  bitter
• Texture may be more coarse, dense or dry
• Appearance may be darker in color and have bran
  specks

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Easy Whole Grains for Kids - Breakfast

• Whole grain cereal (cold)
• Oatmeal
• Whole grain waffles or pancakes
• Whole grain toast, muffins or bagels

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Easy Whole Grains for Kids-Lunch

• Sandwich on WG bread or pita
• Whole grain pasta with veggies, chicken or meat
  sauce
• Soup with whole grain crackers
• Lean burger on WG bun
• Beans and veggies in whole corn or whole wheat
  tortilla
• Pizza with whole wheat crust

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Easy Whole Grains for Kids-Snacks

• Popcorn (no trans fat)
• Whole grain crackers
• Pretzels made with whole grain
• Whole grain chips and snacks
• Whole grain cookies

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Preparing Breads with Whole Grain

• Whole grain recipes require more liquid
• 62100 water to flour ratio for white bread
• 68-70100 water to flour ratio for 100 whole
  wheat bread
• Less mixing time is needed avoid over mixing the
  dough.
• Lower oven temperature by 25-50F to lessen crust
  darkness

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Preparing Whole Grain Brown Rice

• Quantity needed to serve 50 people may be
  different and may be affected by cooking method
• Cooking time is longer
• 20-25 minutes longer than white rice
• TOTAL cooking time is 50 minutes
• Amount of water changes based on cooking method
• Steamer need less water above the rice
• Steam jacketed kettle need more water above
  rice
• Popular seasonings or cooking broth may help to
  enhance flavor.

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Preparing Whole Grain Pasta

• Amount of water recommended should be 2-4 inches
  above pasta
• Cooking time depends on product
• Check for doneness
• Do not overcook or hold too long
• Add sauces to enhance flavor and help prevent
  stickiness.

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Recipe Changes to Whole Grain

• Pizza Dough

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Recipe Changes

• Start with Part Whole Grain recipes (25or 51)
• Make step-by-step changes to decrease wheat flour
  and gradually increase whole wheat flour to 100
• Slight changes in water levels are needed

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Cost and Availability

• Use commodity foods to reduce costs
• Cost is dependent upon product, package size and
  amount
• Availability has increased over the past 5 years
• In 2006, nearly 10 times the number of new whole
  grain products were introduced compared to those
  in 2000.

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Storage of Whole Grains

• Whole grain ingredients have a shorter shelf-life
  compared to refined grains
• The bran and germ in whole grain products contain
  unsaturated fats that can become rancid with time
  and increased temperature
• Store in a cool, 75F, and dry 50 humidity
• Do not store near spices or other aromatic foods
• Use first in/first out (FIFO) ingredient rotation
• Refrigerate or freeze whole grains to extend
  shelf-life.

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Acceptance of New Products

• Help make whole grain foods more familiar
• Similar size and texture
• Make foods with part whole grains
• Develop recipes with light colored, finely-ground
  whole grain flour
• Serve foods with sauces, toppings to help
  minimize differences
• Serve as main dishes, side dishes,
  accompaniments, deserts, snacks

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Menu Considerations

• Accompanying food items can help
• Serving options
• Let the child choose
• Position on the serving line
• Opt for the beginning of the line, with the main
  dish
• Make sure item is fresh
• Offer samples

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Questions?
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Fax Sign-In Sheet to

• Debi Branscum
• Child Nutrition
• [phone]