PPT-1 Grains in School

Nutrition Programs Part I 2 Grain Requirements for NSLP and SBP SP 302012 USDA Memo SP 302012 addresses the new use of ounce equivalencies oz eq in the school meal programs and defines . Find your balance between food and physical activity Be physically active for at least 150 minutes each week Know your limits on fats sugars and sodium Your allowance for oils is 5 teaspoons a day Limit Calories from solid fats and added sugars to 1 Find your balance between food and physical activity Be physically active for at least 150 minutes each week Know your limits on fats sugars and sodium Your allowance for oils is 5 teaspoons a day Limit Calories from solid fats and added sugars to 1 Foods 266. Grain structure. Grains are the seed or part of the plant that people eat.. The main nutrients found in grain foods are . carbohydrates. and . fat. .. Whole grain . products contain . all 3 parts . Nutrition . Programs. Part II. 2. Which of the Following Products are Whole Grain-Rich?. 3. Whole Grain-Rich Criteria Example. The ingredient statement for this product lists a whole grain first (whole-wheat flour). Additionally, the remaining grain in the product is enriched, so this product meets the whole grain-rich criteria. . Updates. SY 2014-15. Presented by:. Dianne Dabulis, MPA, RD, LDN. Jenny Edmondson, MS. Kathleen Hiltwine, MPH. Introduction. School Meal Pattern Updates: Introduction. Changes in school meal regulations for . Vs. Refined. Whole Grains . Contain the entire Grain Kernel. Bran. Germ. Endosperm. Advantages to whole grain . Higher in fiber. Nutrients are not removed. Examples of Whole grains. Amaranth. Brown Rice. 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. . –Let’s See the Menu! –. Presented by Bryan Brown and Brooke ten Bosch. . Community Action Partnership of San Luis Obispo County. Nutritional Variation. Grains vs. Seeds. Both are packed with nutrients and we should be eating more of them either in their whole form or sprouted.. Crediting Meal Components in the National School Lunch Program and School Breakfast Program Mary Jo McLarney MS RDN School Nutrition Programs Branch Lead Program Specialist FNS-USDA-NERO August 9, 2017 Nutrition Education for Wellness Program. University of Hawaii – Cooperative Extension Service. Agenda. Why eat grains? . Portion sizes. Creditable grains. Whole grain rich foods. Interesting grains. 30084 Phone: 770.723.0173 Fax: 770.496.1664 INGREDIENT LABELING INFORMATION WATER, WHOLE WHEAT FLOUR, UNBLEACHED ENRICHED FLOUR (WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN, REDUCED IRON, THIAMIN 6& 2012. What is the most serious public health issue today?. Think, Pair, Share. Percent of Obese Adults (BMI . >. 30) in U.S. (Normal = 18.5 to 25). Children and Youth . 17% . of children/youth ages 2-19 are obese.. Goals. Summarize changes to meal patterns and nutrition standards since July 1, 2012. Review SY 2015-2016 meal pattern implementation requirements. Discuss future targets. Outcomes. After reviewing this presentation, sponsors will have:.