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  • Fruits will be fresh, frozen without sugar, dried, or canned in fruit juice, water, or light syrup.

  • If canned vegetables are purchased, they will contain no added salt or will be reduced in sodium content.

  • To be classified as a whole grain-rich food as part of the meal standards, the food will meet the whole grain-rich food criterion shown in Box 7-1.

BOX 7-1

Temporary Criterion for Whole Grain-Rich Foods

Both elements of the criterion must be met for a food to qualify as a whole grain-rich food:


Element #1. A serving of the food item must be at least the portion size of one Grains/Breads serving as defined in the USDA Food Buying Guide for Child Nutrition Programs (USDA/FNS, 2009c).


AND


Element #2. The food must meet at least one of the following:

  1. The whole grains* per serving (based on minimum serving sizes specified for grains/breads in the USDA Food Buying Guide for Child Nutrition Programs) (USDA/FNS, 2009c) must be ≥ 8 grams. This may be determined from information provided on the product packaging or by the manufacturer, if available.

  2. The product includes the following Food and Drug Administration (FDA)-approved whole grain health claim on its packaging. “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.”

  3. Product ingredient listing lists whole grain first, specifically,

    1. Non-mixed dishes (e.g., breads, cereals): Whole grains must be the primary ingredient by weight (a whole grain is the first ingredient in the list)

    2. Mixed dishes (e.g., pizza, corn dogs): Whole grains must be the primary grain ingredient by weight (a whole grain is the first grain ingredient in the list)

  1. For foods prepared by the school food service, the recipe is used as the basis for a calculation to determine whether the total weight of whole grain ingredients exceeds the total weight of non-whole grain ingredients. Detailed instructions for this method appear in the HealthierUS School Challenge Whole Grains Resource guide (USDA/FNS, 2009b).

  

*Whole grain ingredients are those specified in the HealthierUS School Challenge Whole Grain Resource guide (www.fns.usda.gov/TN/HealthierUS/wholegrainresource.pdf).



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