Location via proxy:   [ UP ]  
[Report a bug]   [Manage cookies]                
Scribd Logo
Upload

Welcome to Scribd!

  • 27 views

    Whole Grains: Training For School Food Service Staff

    Uploaded by

    Safdar Hussain
    This document provides training for school food service staff on whole grains. It defines whole grains as the entire cereal grain seed or kernel and lists examples like oatmeal, cracked wheat, and whole wheat flour. The document reviews how to identify whole grains by looking at labels and ingredient lists. It also discusses USDA requirements for schools to serve half or all whole grains depending on the year. Whole grains are important for heart health, cancer prevention, digestive health, diabetes management and weight control. The training concludes by having staff practice identifying whole grains in examples and answering any questions.

    Copyright:

    © All Rights Reserved
    Download as PPT, PDF, TXT or read online from Scribd

    Whole Grains: Training For School Food Service Staff

    Uploaded by

    Safdar Hussain
    27 views20 pages
    This document provides training for school food service staff on whole grains. It defines whole grains as the entire cereal grain seed or kernel and lists examples like oatmeal, cracked wheat, and whole wheat flour. The document reviews how to identify whole grains by looking at labels and ingredient lists. It also discusses USDA requirements for schools to serve half or all whole grains depending on the year. Whole grains are important for heart health, cancer prevention, digestive health, diabetes management and weight control. The training concludes by having staff practice identifying whole grains in examples and answering any questions.

    Original Description:

    Whole grain training

    Original Title

    Whole Grains Training

    Copyright

    © © All Rights Reserved

    Available Formats

    PPT, PDF, TXT or read online from Scribd

    Did you find this document useful?

    Is this content inappropriate?

    This document provides training for school food service staff on whole grains. It defines whole grains as the entire cereal grain seed or kernel and lists examples like oatmeal, cracked wheat, and whole wheat flour. The document reviews how to identify whole grains by looking at labels and ingredient lists. It also discusses USDA requirements for schools to serve half or all whole grains depending on the year. Whole grains are important for heart health, cancer prevention, digestive health, diabetes management and weight control. The training concludes by having staff practice identifying whole grains in examples and answering any questions.

    Copyright:

    © All Rights Reserved
    Download as PPT, PDF, TXT or read online from Scribd
    Download as ppt, pdf, or txt
    27 views20 pages

    Whole Grains: Training For School Food Service Staff

    Uploaded by

    Safdar Hussain
    This document provides training for school food service staff on whole grains. It defines whole grains as the entire cereal grain seed or kernel and lists examples like oatmeal, cracked wheat, and whole wheat flour. The document reviews how to identify whole grains by looking at labels and ingredient lists. It also discusses USDA requirements for schools to serve half or all whole grains depending on the year. Whole grains are important for heart health, cancer prevention, digestive health, diabetes management and weight control. The training concludes by having staff practice identifying whole grains in examples and answering any questions.

    Copyright:

    © All Rights Reserved
    Download as PPT, PDF, TXT or read online from Scribd
    Download as ppt, pdf, or txt
    of 20

    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
    Can you Identify a Whole Grain?

    Oatmeal?
    Can you Identify a Whole Grain?

    Enriched Wheat Flour?


    Can you Identify a Whole Grain?

    White Whole Wheat Flour?


    Can you Identify a Whole Grain?

    Couscous?
    Whole Grain
    These terms describe whole grains:
    • Cracked Wheat
    • Crushed Wheat
    • Whole Wheat Flour
    • Graham Flour
    • Whole Durum Wheat Flour
    Whole Grains

    • Turn to the back of your handout for a


    list of whole grains.

    • What surprises you about this list?


    Why are Whole Grains Important?
    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
    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.”
    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:


    Whole Grain?
    Whole Grain?
    Whole Grain?
    Whole Grain?
    Whole Grain?
    Whole Grain Wheat Buns
    Made with whole grains
    Nutrition Facts
    Serving size: 1 bun (53gms)

    Calories 140

    Protein (g) 6

    Carbohydrate (g) 25

    Dietary Fiber (g) 2

    Sugars (g) 4

    Total Fat (g) 2

    Saturated fat (g) 0

    Trans fat (g) 0

    Cholesterol (mg) 0

    Sodium (mg) 240

    Ingredients: Water, stone ground


    whole wheat, enriched wheat flour,
    high fructose corn syrup, wheat gluten
    , yeast, soybean oil, contains 2%or
    less of the following salt, dough
    conditioners, calcium
    Whole Grain?
    Questions?

    You might also like