This or That? Navigating the Whole Grain Maze: Making Informed Choices for a Healthy New Generation

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This or That? Navigating the Whole Grain Maze
Making Informed Choices for a Healthy New
Generation

• Cyndi Willmarth, M. Ed
• Community and Child Nutrition Consultant
• Kentucky Department of Education
• Division of Nutrition and Health Services

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Workshop Objectives
-Learn the various types of grains.
-Review what qualifies a grain as a whole grain
-Understand why grains are essential to a healthy
diet.
-Discuss Whole Grain marketing strategies that
companies use to sell their products.
-Practice reading labels and making good whole
grain choices.
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Test Your Whole Grain I. Q.
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What is a grain?

• A grain is defined as the harvested dry seeds or
  fruit of a cereal grass. Cereal grains are grown
  in greater quantities and provide more food
  energy worldwide than any other type of crop.

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Types of Whole Grains
Amaranth
Buckwheat
Barley
Corn
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Rice
Oats
Millet
Quinoa
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And Even MORE Whole Grains
Sorghum (Also Milo and Kafir)
Rye
Teff
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Last, but certainly not least
Wheat
Red Wheat
Kamut
White Wheat
Duram
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So what exactly is a grain?
whole
So glad you asked!
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(No Transcript)
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A Whole Grain is what it saysthe whole, entire
grain (excluding the indigestible outer hull) is
used. Nothing has been eliminated. The grain is
wholeall vitamins, minerals, protein, fiber and
anti-oxidants are present, no matter what state
the grain is in (i.e rolled, cracked, ground,
etc.)
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Refined Grains
Refined grains are grains that have had the germ
and the bran removed to make the grain softer.
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Refined
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Enriched Grains Refined grains that have had
some of the vitamins and minerals from the germ
and bran added back in, but NOT the fiber.
DISCLAIMER Enriched refined grains have more
iron than whole grains.
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So why take all of the good stuff out??
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HISTORY LESSON
1. Grains have been a part of the human diet for
a LONG time.
2. Early grain eating was challenging. People
discovered that most grains were much easier to
eat if the grain was milled (smashed.) The milled
grain was easier to store also.
3. Early milling was done by hand (mostly women.)
It took many hours and much time to mill a small
amount of grain.
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The Romans first turned grinding grain into an
industry. Their mills, while still made of stone,
were much larger affairs than the typical
household mills, and with greater outputs. Draft
animals or slaves were used to operate these
mills. Because of this, large civilizations could
be established for the first time.

The Romans also discovered how to make soft,
light refined flour. It was difficult to make, so
only the wealthy had access to it..for thousands
of years!
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-Milling flour was largely unchanged(2000 years)
until around 1870 when the roller mill was
invented and refined, processed flour became
available to everyone, not just the wealthy or
privileged. Because it was now available to
everyone at a reasonable cost, many more people
bought refined flour instead of the inferior
whole grain flour, for baking.
In May of 1921, the news came out.a Wonder was
coming.
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Until over one hundred years later when.

• 2005 Became the Year of the Whole Grain

USDA made a recommendation that children and
adults eat three servings of whole grains per
day.
(CACFP meal pattern guidelines state that at
least one whole grain item be served each day.)
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Why???
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• However evidence has shown
  that

overwhelming
1. Whole Grains (NOT refined) substantially
lowers total cholesterol, especially the LDL or
bad cholesterol.
2. Those who eat whole grains regularly are 30
percent less likely to develop type 2 diabetes
than those who rarely eat whole grains.
3. Cardiovascular disease is significantly lower
in people who ate 2.5 servings of whole grain
foods a day compared with those who ate less than
2 servings a week.
.
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Lin, B.H., and Steven T. Yen. The U.S. Grain
Consumption Landscape WhoEats Grain, in What
Form, Where, and How Much? ERR-50. U.S. Dept.
ofAgriculture, Econ. Res. Serv. November 2007.
HOWEVER..
-Americans overconsumed refined grains,
averaging 77 more than the recommended daily
amount,
-Americans eat ONLY 34 of the amount of whole
grains recommended in the 2005 Dietary
Guidelines.
-Children, even more than adults, favored refined
over whole grains, and the presence of children
in the home had a negative effect on adults
whole-grain consumption
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STAND UP IF YOU AGREE
Whole Grains are a Necessary and Important Part
of a Healthy Diet for Adults and Children
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So NOW What?
Im SO confused! How much is three servings?
Where do I get whole grains?
Arent whole grains expensive?
What foods are made with whole grains?
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Becoming a SMART Whole Grain ConsumerIts not as
easy as it looks!
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The USDA wants you to have at least 3 servings of
whole grains per day!! Dont worry. I Have a
Whole Grain Product for YOU!!
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• 1-Look for the terms 100 and/or Whole Grain!
• 100 whole grain100 whole grains used in
  product. There can be other grains in the
  product, however, ALL need to be whole

Look at the package. OR
Ingredients Whole Rolled Oats
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Ingredient List Whole Brown Rice (OR Brown Rice)
Ingredientsorganic whole grain yellow corn meal
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Ingredients 100 whole grain whole wheat flour
and whole grain corn
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Whole Grains AND Refined Grains It Gets a Little
Trickier!!
Its the tasty white bread with 14 whole grains
1st Ingredient
Whole grain mix
Ingredients Enriched wheat flour, water, whole
grain mix (whole grain whole wheat flour
including the germ, whole grain triticale, whole
grain khorasan wheat, whole grain brown rice,
whole grain oat, whole grin spelt, whole grain
rye, whole grain barley, ground golden flax,
whole grain millet, whole grain sorghum, whole
grain soy, whole grain quinoa, whole grain
cornmeal), oat fibre, sugar/glucose-fructose,
yeast, wheat gluten, defatted soya flour, soybean
and/or canola oil, salt, diacetyl artaric acid
esters of mono and diglycerides, calcium
propionate, vegetable monoglycerides, sodium
stearoyl-2-lactylate, potassium chloride, sorbic
acid, calcium carbonate, calcium sulphate,
monocalcium phosphate, calcium pantothenate,
pyridoxine hydrochloride.
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Natural Ancient Grains Bread. 100 Whole Wheat,
Natural Ancient Grains
Ingredients Whole Wheat Flour, Water, Sugar,
Yeast, Wheat Gluten, Quinoa, Kamut (Khorasan
Wheat), Honey, Soybean Oil, Raisin Juice
Concentrate, Salt, Enrichment (Calcium Sulfate,
Vitamin E Acetate, Vitamin A Palmitate, Vitamin
D3), Cultured Dextrose and Maltodextrin,
Amaranth, Spelt, Grain Vinegar, Soy Lecithin,
Corn Grits, Bulgur Wheat, Flaxseed, Millet Seed,
Oat Bran, Rice, Barley, Grits, Rye Flakes, Steel
Cut Oats, Citric Acid, Whey, Nonfat Milk.
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Ingredients Whole Grain Oats, Modified Corn
Starch, Sugar, Salt, Tripotassium, Phosphate, Oat
Fiber, Wheat Starch
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Ingredients Whole Durum Wheat Flour, Semolina,
Durum Wheat Flour, Oat Fiber
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WHOLE GRAINS COUNCIL www.wholegrainscouncil
.org
The Whole Grains Council is a nonprofit consumer
advocacy group working to increase consumption of
whole grains for better health. The WGC's many
initiatives encourage manufacturers to create
delicious whole grain products help consumers to
find whole grain foods and understand their
health benefits help the media to write accurate,
compelling stories about whole grains. (DISCLAIMER
COMPANIES MUST PAY A FEE TO HAVE THEIR PRODUCT
BE STAMPED!)
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100 STAMP QUALIFICATIONS 1.If a product bears
the 100 Stamp, then all its grain ingredients
are whole grains. 2.(There is a minimum
requirement of 16g a full serving of whole
grain per labeled serving, for products using the
100 Stamp.)
GOOD SOURCE QUALIFICATIONS 1.Minimum of 8 grams
of whole grain per serving ( that is ½ of a
serving of whole grains.)
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EAT 48 GRAMS OF WHOLE GRAINS A DAY!
Sixteen grams is just over half an ounce about
one and a half tablespoons of flour. So a small
amount of whole grain can really make a big
difference in health. Here are a few familiar
products available today that supply about 16
grams of whole grain 4 Triscuit crackers 2/3
cup of Cheerios 1/3 cup of Wheat Chex 2/5 cup
of cooked oatmeal one slice of whole grain bread
1/2 a whole-grain English muffin 1/3 cup cooked
whole-wheat pasta 1/3 cup cooked brown rice,
bulgur, barley or other cooked grain
Great!
WOW!
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THE LESSON READ THE INGREDIENT LIST. KNOW YOUR
PRODUCT!
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Lets Practice Reading Labels!
Making Good Choices for Children
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365 Organic Wheat Square Crackers (Whole Foods)
Nabisco Wheat Thins
First Ingredient Whole Grain Wheat Flour
First Ingredient Organic Wheat Flour
Other Grains Whole Grain Barley Flakes, Whole
Grain Millet, Whole Grain Rye
Other Grains Whole Wheat Flour, Organic Wheat
Germ, Organic Cracked Wheat
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Whole Grain Delights (Whole Grain Snack
Chip-Meijer Brand)
Multigrain Tortilla Chip by Food Should Taste
Good Purchased in Whole Foods Grocery Store
First Ingredient Whole Grain Yellow Corn
First Ingredient Stone Ground Corn
Other GrainsBrown Rice Flour, Oat Fiber, Quinoa
Other Grains Whole grain wheat flour, whole
grain oat flour, Whole Grain Brown Rice
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Great Value (Walmart) Instant Brown Rice
Annies Brand Organic Shells and White Cheddar
First Ingredient Organic Wheat Shell Pasta
First Ingredient Precooked Parboiled Whole Grain
Brown Rice
Other Grain None
Other Grain None
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Kroger Brand Tortilla Chips
Stacys Brand Pita Chips
First Ingredient Whole White Corn
First Ingredient Enriched Wheat Flour
Other Grains Whole Wheat Flour, Oat Fiber,
Malted Barley Flour
Other Grains None
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Great Value (Walmart) Whole Wheat Elbow Pasta
Barilla Whole Grain Spaghetti
First Ingredient Whole Duram Wheat Flour
First Ingredient Duram Whole Wheat Flour
56g of Whole Grain per Serving!!
Other Grain Semolina, Duram Wheat Flour, Oat
Fiber
Other Grain None
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Wheat Bread
Whole Grain Health Nut
First Ingredient Unbleached wheat flour
First Ingredient Whole Wheat Flour
Other Grain Ingredients Whole Rolled Wheat
Flakes, RyeBrown Rice, Steel Cut Oats, Triticale,
Wheat Bran, Barley, Buckwheat Flour, Flaxseed,
Millet
Other Grain Ingredients whole wheat flour
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Now Thats Some Smart Shopping!
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Just When You Had it All Figured Out.
WHAT DO YOU THINK?
All Natural White Whole Wheat Flour
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You cant judge a book by its cover OR a wheat by
its COLOR!
A WORD ABOUT WHOLE GRAIN WHITE WHEAT
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Whole White Wheat is
1. A different variety of wheat. It has no
color gene (unlike traditional red wheat) so it
is white. think of it as an albino wheat.
2 . milder in flavor, and has a natural
sweetness. Wow!
3. nutritionally the same as other wheat
varieties.
4. available in US in small amounts for a variety
of reasons. The more demand there is for white
wheat, the more it will be produced.
5. Used in many products currently on the market.
Be aware of the made with marketing tactic when
looking for 100 whole grain products.
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Made With
Made With
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REMEMBER
1. Wheat Bread Can be White or Various Shades of
Brown.
2.Some white colored bread is Whole Grain.
3.Some brown colored bread is NOT whole grain
(caramel coloring is added to trick the
consumer!!)
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CACFP Whole Grain Guidelines
At least 1 100 whole grain serving per day.
More would be better!
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Questions/Thoughts/Comments?

• Lets Go Over Our Quiz!

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Your job is one of the most important jobs in
society!
With importance comes responsibility. You make
choices for those who cannot yet make them
Making good healthy choices for children is
essential for their growth and development!
THANK YOU for taking good care of our children!
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Thank You! Enjoy The Rest of Your Day!