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Whole Grains

  • Most grains should be whole grains.

  • Half of the grains served should be whole grains.

  • A whole grain should be the primary ingredient and there needs to be a minimum gram level of whole grain per FDA reference amount customarily consumed.

  • Whole grain requirements need to be phased in.

  • Offering a choice between whole grain and non-whole grain may result in infrequent selection of whole grains, but offering 100 percent whole grains may affect participation.

  • School meal standards should be based on the percent whole grains, not ounces/grams of whole grains:

    • Grain servings are often larger than 1 oz.

    • The food industry has inappropriately translated the 3 oz advice in the DGAs into an 8 g minimum.

    • Food with 8 g of whole grains could be 85 percent of more refined grain.

    • Labels do not disclose gram amount of whole grains.

    • Use percent whole grain.



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