PPT-Whole Grains in the

School Meal Programs Healthy Kids Healthy Programs Summit Four Points by Sheraton Norwood MA May 21 2015 Presented by Linda Fischer MEd RD LDN ObjectivesAgenda Participants will become familiar with. ascdorg 341269341 341 341 341 341341341269341341341 341341341341341341341341341341341 341341341341341341341341341341341341276341341341341341 341341341341341341341341341341341341341341 341341341341341341341341341341341341341341341341341341341 3413 What is Whole Disk Encr yp tion Whole Disk Encr yp tion versus File Encr yp tion brPage 3br The Whole Unit 2 Four circles show 4 units for a whole number 4 brPage 4br The Whole Unit 3 This number line shows two units The arrow and the red line shows that one unit is selected for a whole number 1 brPage 5br The Whole Unit 4 The a www.ascd.org/learningandhealth. www.ascd.org/programs/learning-and-health/wscc-model.aspx. . issue. No matter how well teachers are prepared to teach, . no . matter what accountability measures . are put . Good Taste, Good Health. Cynthia Harriman. Director of Food & Nutrition . Strategies. Oldways. and the Whole Grains Council. Oldways and the Whole Grains Council. The Whole Grains Council. Nutrition . Programs. Part I. 2. Grain Requirements for . NSLP and SBP . (SP 30-2012). USDA Memo SP 30-2012 . addresses the new use of . “ounce equivalencies” (oz eq) . in the school meal programs and defines . Abby & Alyssa, KSC Dietetic Interns. Today . Distinguish between whole grains and refined grains by reading food labels. Understand the recommended serving sizes of whole grains. Identify the whole grain terms on a food label. Whole Grains. Good Taste, Good Health. Cynthia Harriman . Director of Food & Nutrition . Strategies. Oldways. . & the Whole Grains . Council. NE Regional Elderly Nutrition Program Conference. Potatoes. Native to North and South America. Select potatoes that are firm and smooth. Store in a cool dry place 45-55 degrees . Maximum storage is 30 days. Harvested in October stored all year. Solanine: green color due to exposure to light – cut and discard. techniques.. You Need:. . Notebook. Pen or Pencil. Today:. . NOTES!. . Mise en Place for Chili . Cookoff. Agenda. Use the following presentation as your notes for grains and legumes. You should focus on the info in . Outline. Overview of Final Rule for Whole Grains. Overview of Whole Grains. Identifying Whole Grain-Rich Products. Other Whole Grain Considerations. Summary of Whole Grain Requirements. Overview of Final Rule for Whole Grains. 1. . GRAINS: GOOD FOR YOU. BARLEY. CORN. OATS. RICE. WHEAT. REMEMBER. :. . Grains are a great source of carbohydrates. When whole grains are eaten, the grains are carbohydrates and are considered complex . GRAIN kernel . “Whole grain. “ . =. . uses the . entire. kernel – germ, bran, endosperm. Grain product TRIVIA. I. s popcorn a WHOLE GRAIN food?. YES!. Refined. – means that a product has had part of the kernel stripped away. . AND COMPOSITION . OF CEREAL GRAINS, LEGUMES AND OILSEEDS. Introduction. Cereal grains are the fruit of plants belonging to the grass family (Gramineae). . Cereals are plants which yield edible grains and includes rice, wheat, corn, barley, and oats. .