January Program Pointer

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Whole Grain-Rich Criteria:

 Identify whole grain-rich foods by ONE of the 4 options below:

  1. Grain products specifically labeled as “whole wheat bread”, “entire wheat bread”, “whole wheat rolls”, “entire wheat rolls”, “whole wheat buns”, and “entire wheat buns” are 100% whole wheat
  2. The package includes one of the following FDA health claims (wording must be exact):
    • 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
    • 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. Use the Ingredients List on the product label:
    • A whole grain is the first ingredient or is the second ingredient, with water as the first ingredient
  4. Store-bought combination foods (i.e. pizza, corn dogs, etc.):
    • Obtain a CN label or PFS to credit the breading as WGR. If the CN label or PFS says:
      • “oz. equivalent grains” = WGR
      • “bread” or “bread alternate” = not WGR

 

Recordkeeping Requirements:

  • Whole grain (WG), or whole grain-rich (WGR) must be written on menus next to the grain item.
    • If you do not serve a WGR item on a given day, the least reimbursable meal or snack serving a grain will be disallowed.
  • Product packaging for the whole grain item served that day will be checked on reviews to verify items served are WGR.
    • If you used the last of that item, please keep the packaging until the end of the day in case the monitor performs a home review.
  • If you place WG items in reusable storage containers please keep the product name, ingredient list and nutritional information with the product.  This information is used by the monitor at to verify the item is whole grain.