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.