# Calculating Grains for School Meals

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1 Calculating Grains for School Meals California Healthy Kids Resource Center and the California Department of Education, Nutrition Services Division Partner: California Department of Education, Nutrition Services Division Welcome to the Calculating Grains for School Meals online training. This training was developed with funding from the California Department of Education, Nutrition Services Division. We recommend you complete the Determining Whole Grain-Rich Items in School Meals online training and this training before taking the Back to Basics with School Lunch! online training. This training will take approximately thirty minutes to complete. Let's get started! 1

2 Training Objectives After this training you will be able to: 1. Determine how grain products are credited using ounce equivalents for grains. 2. Calculate ounce equivalents for grains from various grain products. 3. Determine the daily and weekly ounce equivalents of grains. 4. Access resources to calculate the grain contribution to the meal pattern. In this training, you will learn to: 1. Determine how grain products are credited using ounce equivalents for grains; 2. Calculate ounce equivalents for grains from various grain products; 3. Determine the daily and weekly ounce equivalents of grains; and 4. Access resources to calculate the grain contribution to the meal pattern. 2

3 A Brief Review of Grains Let s briefly review grains first. Today s diets often fall short of the current recommendations for whole grains. How do whole grains benefit health? Benefits of whole grains include providing vital nutrients, reducing risk of heart disease, preventing constipation, and helping with weight management. Grains are divided into two subgroups, whole grains and refined grains. Whole grains consist of the entire cereal grain seed or kernel. They include all parts of the grain kernel including the bran, endosperm, and germ. Whole grains include more fiber, B vitamins, and trace minerals than many refined grains. Examples of whole grains are brown rice, whole wheat flour, and rolled oats. Grain products made with whole grains include bread, pasta, oatmeal, breakfast cereals, and tortillas. Refined grains are milled, a process that removes the bran and germ and removes dietary fiber, iron, and many B vitamins such as thiamin, riboflavin, niacin, and folic acid. Many refined grains are enriched with specific B vitamins and iron, however fiber is not added back. White rice, white bread, and many processed cereal products are examples of refined grain products. 3

4 Grain Requirements Whole grain-rich foods must contain at least 50 percent whole grains. Ounce equivalent standards are used to credit grains To promote the benefits and the consumption of more whole grains, the Healthy, Hunger-Free Kids Act required the United States Department of Agriculture (U.S.D.A.) to update school meal nutrition standards to include more whole grains. As a result, schools are required to offer whole grain-rich products for school breakfast and lunch programs. Whole grain-rich products must contain at least 50 percent whole grains. Grain products must be credited based on ounce equivalent standards. Let s do a quick review of identifying whole grain-rich products for school meals, then move on to crediting grains using ounce equivalent standards. 4

5 Whole Grain-Rich Foods in School Meal Programs Whole Grain-Rich Criteria Grains must meet at least one of the following criteria: 1. Lists whole grain as the first ingredient on the ingredient list. 2. Contains 8 grams whole grain per oz eq grain. 3. Includes F.D.A. s approved whole grain health claim or other documentation. How do you recognize a whole grain-rich food for your school meal program planning? First, the item must meet the serving size requirements outlined in the U.S.D.A. Exhibit A chart. The updated Exhibit A chart is included in the Whole Grain Resource for the National School Lunch and School Breakfast Programs on the Resource Page at the end of this training. To identify a product as whole grain-rich, the item must meet one of the following three criteria: 1. A whole grain is listed first on the ingredient list; 2. The whole grain content per ounce equivalent must be greater to or equal to 8 grams; or 3. The product may include a Food and Drug Administration (F.D.A. ) whole grain health claim on its packaging or other manufacturer documentation. To learn more about each criterion, see the Determining Whole Grain-Rich Items in School Meals online training listed on the Resource Page at the end of this training.

7 U.S.D.A. Grain Ounce Equivalents An ounce equivalent is a standard unit for grains when calculating the contribution to the meal pattern. The U.S.D.A. Exhibit A chart provides the ounce equivalent information for different types of food products such as breads and cereal products that are commonly used in school meals. You may access the Exhibit A chart handout by selecting the link for information about ounce equivalents for grain products. The chart organizes grain products based upon the categories of grain products and is an essential tool for calculating ounce equivalents for grains. Let s take a closer look at the food items in each group. Group A contains food items that are very dry (with little moisture) such as hard pretzels and croutons. For this group, one ounce equivalent of grain is 0.8 ounces or 22 grams per serving. Many common food items are included in Group B such as bread, flour and corn tortillas, pizza crust, bagels, and graham crackers. For this group, one ounce equivalent for grain is 1 ounce or 28 grams per serving. The food items in Group C include plain cookies, pancakes, and corn muffins. A one ounce equivalent of grain is 2.2 ounces or 34 grams per serving for this group. 7

8 U.S.D.A. Grain Ounce Equivalents Group D contains more processed breakfast or snack items (with more sugar and fat) such as doughnuts, cereal bars, muffins, sweet rolls, and toaster pastries. Typically, as the amount of other ingredients increases, the amount of ounce equivalents of grain decrease. For this group, one ounce equivalent of grain is 2 ounces or 55 grams per serving. More breakfast and snack foods are included in Group E, such as breakfast bars, cookies, doughnuts, French toast, sweet rolls, and toaster pastry. For this group, one ounce equivalent of grain is 2.4 ounces or 69 grams per serving. Food items in Group F include unfrosted cake and coffee cake, and a one ounce equivalent of grain is 2.9 ounces or 82 grams per serving. Group G contains frosted cake and plain brownies. A one ounce equivalent of grain for this group is 4.4 ounces or 125 grams per serving. Group H includes cooked grains such as barley, quinoa, oatmeal, macaroni, pasta, and rice. For this group, one ounce equivalent of grain is 1 ounce dry grain or ½ cup cooked grains. Cold or dry ready-to-eat breakfast cereals are in Group I, and for this final group, a one ounce equivalent of grain is 1 ounce or 1 cup flakes, 1 ¼ cups of puffed cereal, or ¼ cup of granola. 8

9 Identify the Grain Equivalent Groups Match these Food Items 1. Pasta 2. Cornbread 3. Bread Sticks, Hard 4. Tortilla Chips (Whole Corn) 5. Blueberry Muffin 6. Brownie, plain With the Groups Group A Group B Group C Group D Group E Group F Group G Group H Take a minute to review the food items listed on the left. Use the Exhibit A handout to match the groups in the right column with the food items on the left. 9

10 Identify the Grain Equivalent Groups Match these Food Items 1. Pasta (Group H) 2. Cornbread (Group C) 3. Bread Sticks, Hard (Group A) 4. Tortilla Chips (Whole Corn) (Group B) 5. Blueberry Muffin (Group D) 6. Brownie, plain (Group G) Did you get that number 1, the pasta, is in Group H; the cornbread is in Group C; the hard breadsticks are in Group A; and the whole corn tortilla chips are in Group B? The blueberry muffin is in Group D and the plain brownie is in Group G. Identifying food items within each grain group may take a little extra time at first. After a while it will be a piece of Group F, cake! 10

11 Counting Grain Ounce Equivalents Tuesday s Lunch Menu Item Whole Wheat Pasta (1 cup cooked) with Meatballs and Cheese Check Grain Ounce Equivalents 1. In which group does this belong? 2. How many ounce equivalents are offered? Counting ounce equivalents correctly is critical to meeting the daily and weekly grain requirements. Refer to the Exhibit A handout and review it as you check Tuesday s Lunch Menu item. In which grain group does the whole wheat pasta belong? How many ounce equivalents of grain does it equal? 11

12 Grain Ounce Equivalents for a School Meal Item Tuesday s Lunch Menu Item Whole Wheat Pasta (1 cup cooked) with Meatballs and Cheese Check Grain Ounce Equivalents Group H ½ cup pasta = 1 ounce equivalent of grain 1 cup = 2 ounce equivalents of grain The menu item of one cup of whole wheat pasta with Meatballs and Cheese is categorized as Group H. For grains in Group H, one half cup of cooked pasta equals one ounce equivalent, therefore one cup of cooked pasta is equal to two ounce equivalents of grain. 12

13 Wednesday s Lunch Menu Wednesday s Lunch Menu Item Quesadilla with Salsa (28 grams whole wheat tortilla) Green Salad (1-1/2 cups) Fresh Strawberries and Oatmeal Cake (82 grams unfrosted cake) 1% Milk Check Grain Ounce Equivalents 1. Which grain groups are included? 2. How many ounce equivalents of grain for each item? Let s look at the whole menu for Wednesday to get more practice counting ounce equivalents of grain based on the weight of grain in grams. Use the Exhibit A handout again to determine the grain groups and the ounce equivalents of grain in each item. Which grain groups are represented? How many ounce equivalents are there for each item? 13

14 What Did You Count? Wednesday s Lunch Menu Item Quesadilla with Salsa (28 grams whole wheat tortilla) Green Salad (1-1/2 cups) Fresh Strawberries and Oatmeal Cake (82 grams unfrosted cake) 1% Milk Check Grain Ounce Equivalents Whole Wheat Tortilla = Group B Oatmeal Cake = Group F Determine ounce equivalents (oz eq) 28 grams for the Tortilla = 28 grams per oz eq for Group B = 1 oz eq 82 grams for the cake = 82 grams per oz for Group F = 1 oz eq for the Oatmeal Cake For Wednesday s menu the grains include the whole wheat tortilla from Group B and the oatmeal cake from Group F. For Group B, 28 grams is equal to one ounce equivalent and the weight of the whole wheat tortilla is 28 grams; therefore the tortilla contributes 1 ounce equivalent of grain to the menu. Because 82 grams of cake equals the 82 grams for one ounce equivalent for Group F, the oatmeal cake also contributes one ounce equivalent of grains to the lunch meal. 14

15 Other Grain Component Issues Grain-Based Desserts Only two oz eq creditable grainbased desserts allowed at lunch per school week No grain-based desserts allowed at breakfast Although the oatmeal cake is a dessert, it counts toward meeting the grain requirement. However, because it has a higher amount of solid fats and added sugars, the U.S.D.A. reduced the number of whole grain-rich desserts allowed at lunch to a maximum of two ounce equivalents per week. The two ounce equivalents can be broken down to smaller daily amounts. No grain-based desserts are allowed at breakfast, such as cake, cookies, and brownies. 15

16 Contribution to the Meal Pattern: Calculating Ounce Equivalents of Grains The grams of creditable grain are documented by: A standardized recipe. A product formulation statement. So far, we have assumed that the grains are whole grain-rich and we used Exhibit A to calculate the ounce equivalents of grain. School meal programs have the option to credit ounce equivalents for grain products based on the weights listed in Exhibit A or by the grams of creditable grain in each product portion. The grams of creditable grain are documented by a standardized recipe or product formulation statement signed by a manufacturer. 16

17 Non-creditable Grains Do not contribute to meal pattern components. Products must contain less than 0.25 ounce equivalent. You may be wondering what are non-creditable grains. A non-creditable grain is an ingredient such as oat fiber, corn fiber, bran, germ, corn starch, and wheat starch, or potato, legume, and other vegetable flours that do not contribute toward the meal pattern. You may print the Non-creditable Grains handout by selecting the link. If a product contains non-creditable grains these grains must be 0.25 ounce equivalent or less for the product to contribute toward the whole grain-rich grain meal component. A manufacturer may indicate on the label contains less than 2% of the product formula. Let s look at examples of determining ounce equivalents of grain for purchased products. Later we ll cover how to calculate ounce equivalent of grains for recipes. 17

18 Method 1 Use the U.S.D.A. Exhibit A Handout Wheat Bread Ingredient list includes whole wheat flour first. All other grains are enriched or whole grain. Manufacturer documentation states that all grains are creditable and if there are non-creditable grains the amount meets the criteria. Ingredients: Whole wheat flour, enriched wheat flour, sprouted wheat, yeast, nonfat milk, sunflower oil, honey, salt. You may print the Wisconsin Department of Public Instruction Worksheet for Purchased Products handout by selecting the link. Follow along as we use the food label and the worksheet to determine how to credit a purchased wheat bread. The first step in crediting a product is to determine if the product includes whole grains. This wheat bread meets the whole grain-rich criteria because whole wheat flour is listed first and all other grains are enriched or whole grain and creditable. If the food labeling does not include an ingredients list, manufacturer s documentation can be used to show there are creditable grains. If you are using a product formulation statement, manufacturers must provide documentation on company letterhead and this must be kept on file by the school. To learn more about allowable methods to document whole grain-rich products, please see the online training, Determining Whole Grain-Rich Items for School Meals. If the product is a whole grain-rich product, the next step is to determine the ounce equivalents of grain for a serving of the grain product. 18

19 Method 1: U.S.D.A. Exhibit A Determine the Ounce Equivalents Using Weight of Product in Grams One slice bread weighs 34 grams. Group B 28 grams is the standard weight per ounce equivalent (oz eq). 34 grams / 28 grams = 1.2 oz eq. Round down to nearest ¼ oz eq = 1.0 oz eq. After you have determined that the product is whole grain-rich, next determine the grain contribution to the meal pattern, by calculating the ounce equivalents of grain. Method 1 uses the U.S.D.A. Exhibit A grain chart for food items. Start by determining the grain group using the Exhibit A chart. Note that the manufacturer does not have to document the grams of grain in one serving of the grain product to use the Exhibit A grain chart. In which group is the bread included? Wheat bread is included in Group B. Next, determine the standard weight for one ounce equivalent grain in that group. For Group B the standard weight for one ounce equivalent is 28 grams. To determine the ounce equivalents per serving, divide the weight of the product, in this case 34 grams, by 28 grams, the standard weight of Group B. This equals 1.2 ounce equivalents. If a product is 0.24 ounce equivalents or less it is not creditable. For this calculation, we round down to the nearest quarter ounce equivalent to equal 1 ounce equivalent of grains per serving. 19

20 Method 1: U.S.D.A. Exhibit A-- Determine the Ounce Equivalents Using Weight of Product in Ounces One slice bread weighs 1.2 ounces. Group B 1.0 ounce is the standard weight per ounce equivalent (oz eq). 1.2 ounces / 1.0 ounce = 1.2 oz eq. Round down to nearest ¼ oz eq = 1.0 oz eq. If the weight of one serving of this product is given in ounces, divide the weight of the serving, in this case one slice of bread is 1.2 ounces, by the weight of one ounce equivalent which is 1 ounce for Group B. This equals 1.2 ounce equivalents of grains. Rounding down to the nearest quarter ounce equals 1 ounce equivalent of grain. 20

21 Method 2 Using Manufacturer s Documentation on Credible Grains Manufacturer s documentation of 17 grams creditable grain per slice. Creditable grain standard of 16 grams per ounce equivalent (oz eq). 17 g / 16 g = 1.06 oz eq. Round down to nearest ¼ oz eq = 1 oz eq. Another method to calculate the grain contribution to the meal pattern is based on the grams of creditable grain in a serving. This slice of bread may be credited using the manufacturer s documentation on company letterhead. Sample product formulation statements are provided on the Resource Page following this training. In this example, one slice of bread contains 17 grams of creditable grain according to the manufacturer s documentation. For this calculation, divide the grams of creditable grain (17 grams) by the standard of 16 grams per ounce equivalent. This equals 1.06 ounce equivalents. Round down to the nearest ¼ ounce equivalent, which is 1.0 ounce equivalent of grain per slice. You may be wondering which result to use to credit this bread to the meal pattern. In this example, both methods give the same ounce equivalent grain. If the results are different, you may use the higher amount of ounce equivalents as long as documentation is on file to support your results. 21

22 What is the Grains Contribution to the Meal Pattern for this Pasta? Use the food label and ingredient list to calculate the meal pattern contribution of this pasta. Ingredients: Whole grain wheat, whole grain brown rice, enriched wheat flour, and water. Let s practice with another example using Exhibit A, the food label, and the ingredient list for this whole grain pasta. First, is this is a whole grain-rich product? Next, determine the grain group using the Exhibit A chart and calculate the ounce equivalents of grain using the ½ cup cooked pasta volume. You may refer to the Wisconsin Worksheet for Crediting Purchased Products handout to calculate the grains contribution to the meal pattern for this pasta. 22

23 Use the Volume Per Serving to Calculate the Grain Contribution A B C D E Product Name and Servings Size from the Product Label Whole Grain- Rich or Refined? Exhibit A Group Exhibit A 1 oz eq Serving Size (in grams, cups, or ounces) Number of Grain Contributions in one Serving of the Product (A / D = E) Round to the nearest ¼ oz eq Healthy Grain Pasta (1/2 cup cooked or 32 grams dry) Whole Grain- Rich Group H ½ cup cooked or 28 grams dry ½cup / ½cup = 1 oz eq grain 1.0 oz eq grain If you determined all the grain ingredients in the ingredient list can be credited and this is a whole grain-rich product, you are right. In addition, this pasta is in Group H, and one ounce equivalent of grain equals ½ cup of cooked pasta. Divide the cups of cooked pasta in one serving by the serving size of one ounce equivalent of grain in cups. This is ½ cup divided by ½ cup to equal one ounce equivalent of grain. 23

24 Use the Dry Weight in Grams Per Serving to Calculate the Grain Contribution A B C D E Product Name and Servings Size from the Product Label Whole Grain- Rich or Refined? Exhibit A Group Exhibit A 1 oz eq Serving Size (in grams, cups, or ounces) Number of Grain Contributions in one Serving of the Product (A / D = E) Round to the nearest ¼oz eq Healthy Grain Pasta (1/2 cup cooked or 32 grams dry) Whole Grain- Rich Group H ½ cup cooked or 28 grams dry 32 grams / 28 grams = 1.14 oz eq grain 1.0 oz eq grain You can also calculate the ounce equivalents of grain based on grams of dry pasta. From the food label we find that 32 grams of dry pasta is one serving. For Group H, 28 grams or 1 ounce dry is equal to one ounce equivalent of grain. Dividing 32 grams of dry pasta by 28 grams per ounce equivalent of grain equals Rounded down to the nearest ¼ ounce equivalent, this equals 1 ounce equivalent of grain. 24

25 Use the Manufacturer s Documented Amount of Creditable Grain Manufacturer s documentation of creditable grain = 17 grams per ½ cup of cooked pasta. 17 grams per serving / 16 grams per ounce equivalent grain = 1.06 ounce equivalents of grain. Rounded down to the nearest ¼ ounce equivalent = 1.00 ounce equivalent of grain. Another method for determining the creditable grain per portion is to use the manufacturer s documentation for the grams of creditable grain. For this calculation, divide the manufacturer s documented 17 grams of creditable grain by the standard of 16 grams per ounce equivalent. The result equals 1.06 ounce equivalents of grain. Remember to round down to the nearest ¼ ounce equivalent to equal 1 ounce equivalent of grain. There is no need to calculate the contribution to the meal pattern using more than one method. The most important part is to keep on file documentation of how you credited a grain product for your meal pattern. 25

26 Determine the Creditable Grain Amounts in Recipes 1. Convert amount of creditable grains to grams. The number of ounce equivalents of creditable grains can also be calculated using standard recipes. There are two methods that can be used to determine the number of creditable grain servings contained in one portion or serving of a recipe. Either you can use the Exhibit A grain chart with the weight of a portion of the cooked food item and compare to the weight in the correct group or you can calculate based upon 16 grams of creditable grain per serving. You may choose either method, or you may wish to complete both methods to determine which method will give the most crediting. Let s practice using the Blueberry Bread recipe. You may print the Wisconsin Department of Public Instruction Worksheet for Recipes and Blueberry Bread recipe handouts by selecting the links, and refer to the Exhibit A chart handout. To calculate ounce equivalents of grain for this Blueberry Bread recipe, start by changing the weight of the creditable grain ingredients to grams. If grains are listed in cups or pounds in recipes, a list of commonly used conversions can be found in the U.S.D.A. Food Buying Guide for Child Nutrition Programs. You may access this conversion chart by selecting the link. Total the grams of grain in the recipe, then divide by the total number of portions in the recipe. After that, divide the total grams per portion by 16 grams, the standard weight for one serving of grains, and round down to the nearest quarter gram. Let s walk through the Blueberry Bread Recipe to calculate the amount of creditable grains per serving. 26

27 Calculate Creditable Grains in the Blueberry Bread Recipe 1. Convert amount of creditable grains to grams. 3 ½ lb Whole wheat flour + 2 ½ lb enriched white flour = 6 lb 6 lb x grams/lb = 2,271.6 grams per recipe 2. Divide the total grams per recipe by the number of portions in the recipe. 2,271.6 grams per recipe / 96 portions = grams of grain per portion 3. Divide grams per portion by 16 grams the standard weight for one creditable grain serving grams per portion / 16 grams of grain per ounce equivalent = 1.77 ounce equivalents of grain 4. Round down to the nearest ¼ oz eq grain ounce equivalents of grain per serving First, find the ingredients that are creditable grains. This recipe includes whole-grain wheat flour and enriched white flour. This bread is whole grain-rich because the weight of whole wheat flour is more than 50 percent of the weight of all grains in the recipe and the white flour is enriched. Add together the total amount of creditable grains: 3 ½ pounds plus 2 ½ pounds equals 6 pounds of grains. The next step is to determine the number of grams of grain in the recipe. There are grams per pound. 6 pounds times equals 2,721.6 grams per recipe. Next divide the total grams of grain in the recipe by the number of portions. That is 2,721.6 grams divided by 96 portions, to equal grams of grain per portion. How many ounce equivalents of grain is that for crediting purposes? Divide grams by 16 grams per ounce equivalent to equal Then round down to the nearest quarter ounce equivalent to get 1.75 ounce equivalents of grain per portion. What if you cut the pan into 64 servings, how many ounce equivalents of grain would you get per serving? 27

28 Reducing the Number of Servings Increases the Ounce Equivalents of Grain per Serving. 1. Convert amount of creditable grains to grams. 3 ½ lb Whole wheat flour + 2 ½ lb enriched white flour = 6 lb 6 lb x grams/lb = 2,271.6 grams per recipe 2. Divide the total grams per recipe by the number of portions in the recipe. 2,271.6 grams per recipe / 64 portions = grams of grain per portion 3. Divide grams per portion by 16 grams the standard weight for one creditable grain serving grams per portion / 16 grams of grain per ounce equivalent = 2.22 ounce equivalents of grain 4. Round down to the nearest ¼ oz eq grain. 2.0 ounce equivalents of grain per serving The same calculations are completed to convert the amount of creditable grains to grams. First, add together the total amount of creditable grains: 3 ½ pounds plus 2 ½ pounds equals 6 pounds of grains. The next step is determine the number of grams. This equals grams per pound times 6 pounds, or 2,721.6 grams per recipe. This time we are cutting the bread into 64 portions, so that is 2,721.6 grams divided by 64 portions to equal grams of grain per portion. A portion would now be credited by dividing grams by 16 grams per ounce equivalent to equal Rounding down to the nearest ¼ ounce equivalent results in 2 ounce equivalents of grain creditable per portion. Would there be any difference if you used the Exhibit A chart to determine the whole grain contribution? 28

29 Determine the Ounce Equivalents for the Blueberry Bread Recipe using Exhibit A Group D 2.0 ounces is the standard weight per ounce equivalent. One portion of the Blueberry Bread recipe weighs 4.0 ounces. 4.0 ounces/ 2.0 ounce = 2.0 ounce equivalents. Blueberry Bread would be categorized in Group D, because it is a quick bread, more like a muffin than a yeast bread. After preparing the recipe, cut the bread into the portions that will be served such as 64 or 96 servings, then weigh one serving. Keep an accurate scale in your kitchen to use this method of crediting. An ounce equivalent in group D weighs 2 ounces or 55 grams. For the Blueberry Bread recipe, if a portion of bread weighs 4.0 ounces, divide that by 2 ounces per ounce equivalent for Group D to equal 2 ounce equivalents of grain. Either calculation can be used, however be sure to keep the recipe and the documentation for crediting a serving of this product. 29

30 Your Turn Sweet Potato Bread Try calculating the contribution of this Sweet Potato Bread recipe to the school meal pattern using the grams of grain per serving. You may print the recipe handout by selecting the link and use the Worksheet for Grain Recipes for your calculations. What did you get? 30

31 Sweet Potato Bread Contributions Sweet Potato Bread Recipe Flour, whole wheat 11 pounds Flour, all purpose, wheat 9 pounds Total flour 20 pounds 20 pounds x grams/pound = 9,072 grams 9,072 grams / 490 portions = 18.5 grams per portion 18.5 grams per portion / 16 grams per oz eq. grain contribution = 1.16 or 1 oz. eq. grain per portion Round down to the nearest ¼ ounce equivalent = 1.00 ounce equivalent of grain. Calculate the total amount of creditable grains in the recipe and convert it to grams. In this case, 11 pounds of whole wheat flour and 9 pounds of all purpose, enriched white flour total 20 pounds. Multiplying this by grams per pound to determine the total grams of creditable grain results in 9,072 grams. Dividing this by the number of portions for the total recipe, or 9,072 divided by 490 portions, equals 18.5 grams per portion. To determine the ounce equivalents per portion, divide 18.5 grams by 16 grams per ounce equivalent of grain contribution. This equals 1.16 or rounded down by a quarter of an ounce, gives 1 ounce equivalent of grain per portion. You may print the Sweet Potato Bread Answer Sheet handout by selecting the link to compare with your results. 31

32 Does This Lunch Menu for Grades 6-8 Meet the Grain Daily and Weekly Minimum Requirements? Monday Tuesday Wednesday Thursday Friday Burrito Beans Cheese, Fresh Salsa, Whole Wheat Tortilla (2 oz) Pears Southwest Salad Chicken Vegetable Stir Fry Brown rice (1 cup) Fruit Cocktail Crustless Egg and Spinach Quiche Green Salad Lender s Cinnamon Raisin Bagel (2.25 oz) Shredded Pork Tacos Tomatoes, Lettuce, Cheese Whole Corn Shells Corn (48 grams) Barbeque Chicken Cilantro Coleslaw Homemade Cornbread (3 ounces - Recipe Provided) Peach Slices Mango Cubes Take 1 1% White Milk (1 c) Non Fat Chocolate Milk (1 c) Take 1 1% White Milk (1 c) Non Fat Chocolate Milk (1 c) Take 1 1% White Milk (1 c) Non-fat Chocolate Milk (1 c) Take 1 Milk Non-fat Chocolate Milk (1 c) Take 1 1% White Milk (1 c) Non-fat Chocolate Milk (1 c) Let s put everything together to calculate the grain contributions to the meal pattern for this middle school lunch menu and check whether it meets the minimum daily and weekly requirements for grains. For this menu assume all grain products are whole grain-rich, however the Cinnamon Raisin Bagel from Lenders and the Cornbread Recipe will require review of the product and recipe information to calculate contributions. 32

33 Review the Daily and Weekly Minimum Requirements for Grains Food Components Grades K - 5 Grades 6-8 Grades 9-12 Grains/Breads Weekly Range based on a 5-day week. All Whole-Grain Rich 8 to 9 ounce equivalents (oz eq) / week 1 oz eq daily minimum 8 to 10 ounce equivalents (oz eq) / week 1 oz eq daily minimum 10 to 12 ounce equivalents (oz eq) / week 2 oz eq daily minimum Let s recheck the daily and weekly minimum requirements for grains for grades six to eight. As you review the menu keep in mind that the grain contribution at lunch is required to provide 1 ounce equivalent of grain each day and a minimum of 8 ounce equivalents of grain for the week. What is the first step to determining whether the minimum grain contributions are met? Start by changing all the grain amounts into ounce equivalents of grains. You may refer to the Wisconsin Worksheet for Purchased Products to calculate and track the grain contribution of all the processed grain items. Also refer to Exhibit A and the Wisconsin Recipe Worksheet. As references to check this menu, you may print the Lender s Cinnamon Raisin Bagel Manufacturer s documentation and Cornbread Recipe handouts by selecting the links. 33

34 Check Your Results A Product Name and Servings Size from the Product Label B Whole Grain- Rich or Refined? C Exhibit A Group D Exhibit A 1 oz eq Serving Size (in grams, cups, or ounces) E Number of Grain Contributions in one Serving of the Product (A / D = E) Round to the nearest ¼ oz eq Whole Wheat Tortilla (1 tortilla = 2 ounces) Whole Grain-Rich Group B 1 ounce = 1 ounce equivalent of grain 2 ounces / 1 ounce per oz eq = 2 oz eq 2.0 oz eq grain Brown Rice (1 cup cooked) Whole Grain-Rich Group H ½ cup cooked = 1 ounce equivalent 1 cup / ½ cup per oz eq = 2 oz eq 2.0 oz eq grain White Whole Wheat Cinnamon Raisin Bagel (1 Bagel = 64 grams) Whole Grain-Rich Group B 28 grams = 1 ounce equivalent of grain 64 grams / 28 grams per oz eq = 2.28 oz eq 2.25 oz eq grain Let s check your results. On Monday, the school serves one 2-ounce whole grainrich tortilla. This is in Group B and the grain contribution to the meal pattern is 2 ounce equivalents, which meets the daily requirement. It is okay to exceed the daily minimum ounce equivalents of grain. On Tuesday, one cup of brown rice is included. Because brown rice is in Group H and ½ cup of cooked brown rice is one ounce equivalent of grain, 2 ounce equivalents of grain are served. On Tuesday, the daily minimum requirement of 1 ounce equivalent of grain is met again for grades six to eight. Wednesday a whole wheat cinnamon raisin bagel is on the menu. The Manufacturer s Documentation shows one bagel is 64 grams and the product is whole grain-rich. Dividing 64 grams by 28 grams per ounce equivalent for Group B equals 2.28 ounce equivalents of grain for Wednesday. This rounds down to 2.25 ounce equivalents and again the minimum ounce equivalent of grain requirement is met. 34

35 Check Your Results for Thursday A Product Name and Servings Size from the Product Label B Whole Grain- Rich or Refined? C Exhibit A Group D Exhibit A 1 oz eq Serving Size (in grams, cups, or ounces) E Number of Grain Contributions in one Serving of the Product (A / D = E) Round to the nearest ¼ oz eq Whole Grain Taco Shells (2 shells = 56 grams) Whole Grain- Rich Group B 28 grams = 1 ounce equivalent of grain 56 grams / 28 grams per oz eq = 2.0 oz eq 2.0 oz eq grain For Thursday, two whole corn taco shells from Group B equal 56 grams and contribute 2 ounce equivalents of grains (56 grams divided by 28 grams equals 2). 35

36 Check Your Results with Cornbread Recipe A Product Name and Servings Size from the Product Label B Whole Grain- Rich or Refined? C Exhibit A Group D Exhibit A 1 oz eq Serving Size (in grams, cups, or ounces) E Number of Grain Contributions in one Serving of the Product (A / D = E) Round to the nearest ¼ oz eq Homemade Cornbread Whole Grain- Rich Group C 16 grams creditable grain per oz eq 3 ounces Cornbread = 2 ½ lbs x = 1,134 grams/50 portions = grams/16 = 1.25 oz eq (Group C) 1.25 oz eq grain On Friday, the cornbread recipe for 50 portions includes 1 ½ pound whole grains from the ½ pound of whole-wheat flour and 1 pound of whole cornmeal. There is also 1 pound enriched flour. Adding these together totals 2 ½ pounds of grain. Multiplied by grams per pound of grain, this equals 1,134 grams for the recipe. Divide the grams of grain by 50 portions to get grams per portion, then divide by 16 grams per ounce equivalent to calculate the number of ounce equivalents of grain. The result is 1.42, which, rounded down to the nearest quarter ounce equivalent, equals 1.25 ounce equivalents per portion. You could also weigh a portion of the cornbread and determine the ounce equivalents of grain based upon Group C of the Exhibit A chart. Then, if the results are different, you could determine which method to keep on file as documentation. Either method can be used. Keeping accurate documentation is essential. 36

38 Resources for Serving More Whole Grains! United States Department of Agriculture Whole Grain Resource that includes the Exhibit A Chart The Whole Grain Council ChooseMyPlate.gov Check out the Resource Page at the end of the training for more Web sites, training and planning tools, and information to meet the whole grain meal contribution requirements. The resources include the U.S.D.A. Whole Grain Resource Booklet that includes the Exhibit A chart, and links to helpful Web sites such as the Whole Grain Council and ChooseMyPlate.gov for lessons and activities to teach students and families the health benefits of whole grains and how to include them every day. 38

39 Training Objectives Today, you learned to: 1. Determine how grain products are credited using ounce equivalents for grains. 2. Calculate ounce equivalents for grains from various grain products. 3. Determine the daily and weekly ounce equivalents of grains. 4. Access resources to calculate the grain contribution to the meal pattern. Let s review our objectives for this training. Today you learned to: 1. Determine how grain products are credited using ounce equivalents for grains; 2. Calculate ounce equivalents for grains from various grain products; 3. Determine the daily and weekly ounce equivalents of grains; and 4. Access resources to calculate the grain contribution to the meal pattern. 39

40 Congratulations! This training was produced with support from the California Department of Education and the United States Department of Agriculture. Both are equal opportunity providers and employers. Partner: California Department of Education, Nutrition Services Division Congratulations! You have reached the end of the training. You will now have the opportunity to take a quiz to test the knowledge you have acquired in this training. If you receive a passing score, a completion certificate will be ed to you at the address you provided. If you don t receive a passing score, you will have the opportunity to take the test again at any time. Following the quiz, you will be asked to complete an optional brief feedback survey. After you complete the survey, you will be able to access the Resource Page and additional information and trainings about whole grains and school meal pattern requirements. You may take the quiz by selecting the link. Thank you for participating in this training! This training was produced with support from the California Department of Education and the United States Department of Agriculture. Both are equal opportunity providers and employers. 40

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