Whole Grains 101
We ran this article several years ago. It is now becoming a reality. October 1, 2017 CACFP regu-lations will require providers to serve at least one whole grain per day.
What are Whole Grains? Whole Grains are the complete grain kernel– the starchy endosperm, the germ, and the fiber-rich bran.
What are refined grains? They are grains that have been milled to remove the bran and germ. Milling gives the grains a finer texture and extends their shelf life, but it removes iron, dietary fiber, and many B Vita-mins. Some of these vitamins and minerals are added back into the products through the enrich-ment process. But clearly, not all the vitamins lost in the refining process are added back when the wheat is “enriched.” Refining grains results in a less nutritous food than the original whole grain.
USDA is proposing that at least one serving per day be whole grain rich.
Why should we increase the whole grains in the meals and snacks we eat? Studies have shown that whole grains can help reduce the risk of heart disease, help lower cho-lesterol levels, help regulate insulin levels, help improves bowel functions and prevent colon can-cer, and can help prevent obesity and help with weight management.
How do you know you are buying a whole grain food? Make sure whole grain is the first ingredient on the label. 100% Whole Grain means the product is made entirely with whole grain. This could be 100% whole wheat, whole oats, barley, or corn.
How to Add Whole Grains to your Menus
Use whole grain crackers or bread in meat-loaf
Use crushed, unsweetened, whole-grain cereal or rolled oats as a breading for fish or chicken
Replace white rice with brown rice and white flour pastas with whole wheat pastas
Replace up to 1/2 of the white flour with whole wheat flour in muffins, pancakes, waffles, or cookies.
Serve whole wheat breads instead of white, or make sandwiches with half of each.
Add Barley to soups, chili. Add Bulgur wheat to casseroles or stir fries.
Whole Grain Information
Books and Snacks Go Hand in Hand
The new guidelines will require providers to serve at least one whole grain product per day. There are many whole grain cereals available, but another new regulation is that cereals will have to contain 6 grams or less of Sugar. If you plan to serve a whole grain cereal for your one serving of a whole grain that day, read labels carefully. “Breakfast cereal nutrient requirement states • No more than 6 grams of sugar per dry ounce Includes: ready to eat, instant and regular hot cereals .
The way to calculate if a cereal is creditable is to look at the nutrition label. At the top it will state the serv-ing size in grams and below the grams of sugars Divide sugars by serving size (in grams)
If the answer is: Equal to or less than 0.21 –Creditable
Greater than 0.21 – Not Creditable
Brown Bear Snack Box
INGREDIENTS
3 graham cracker squares
1 Tbsp. soy butter (or Peanut Butter)
3 banana slices
9 blueberries
Variety of colorful fruit, chopped
INSTRUCTIONS
Spread soy butter on graham crackers. Arrange banana slices and blueberries to create eyes and noses. In another container, add your choice of colorful fruit such as raspberries, cantaloupe, pineapple, honeydew, blueberries, and blackberries to create a Rainbow Fruit Salad.
ADD 3 mini sweet peppers, sliced into strips
SERVE WITH 1 Tbsp. yogurt Ranch dressing
Read the book Brown Bear, Brown Bear by Eric Carle
Ladybug Snacks
No need to be grouchy anymore! This easy and yummy strawberry snack is a great way to encourage fine-motor skills in little ones while enjoying the ad-venture of a rather ill-behaved little bug in Eric Carle's classic, The Grouchy Ladybug.
INGREDIENTS
8 Strawberries
1 tablespoon mini chocolate chips
DIRECTIONS
Insert mini chocolate chips into strawberry in a scattered pattern.
Children can do this themselves.
The Very Busy Spider Snack
INGREDIENTS
3 black seedless grapes 1/4 cup raisins
18 toothpicks
2 Clementine's
1 sheet of green paper
DIRECTIONS
To assemble your spiders, skewer raisins on toothpicks and insert into grapes for legs. For your spiders' heads, cut a grape in half and attach to spiders' bodies.
For the pumpkins, peel clementine's and insert piece of green pepper for the stem.
Read Eric Carle’s The Very Busy Spider
Spring Trainings
May 20 8:30 AM — 3:30 PM Ft. Worth ESC Training Center
May 22 6:45 PM — 8:45 PM Carrollton, Tx.
June 10 9:30 AM — 12:00 PM Gainesville, Tx.
August 19 10:00 AM — 4:00 PM Ft Worth
Check Schedule
Claim Month Due Date Claim Paid
May June 3 June 14
June July 3 July 19
This is a projected schedule. Actual dates may vary. Please mail May and June claims by the 1st, to help us expedite the checks!
Spring Training Remaining Classes
Tuesday May 9 6:30 PM — 9 PM
Wichita Falls First Christian Church (Midwestern Pky. & Taft)
3701 Taft, Wichita Falls, TX
**Day Home and Center Training 6:30 PM-8:30 PM Center 6:30PM to 9:00 PM
Saturday May 20 8:30 AM — 3:30 PM
Education Service Center Region 11
1451 South Cherry Lane, White Settlement, TX 76108
Center Training - Call for Information
Monday May 22 6:45 PM — 8:45 PM
Carrollton Public Library
4220 N. Josey Lane, Carrollton, TX (NE corner of Hebron & Josey)
Saturday June 10 9:30 AM — Noon
Gainesville First State Bank Community Building
837 E California Street Gainesville, Tx. 76240
**Day Home and Center Training 9:30 AM — 11:00 AM
Center 9:30 –Noon
FINAL TRAINING
Saturday August 19 10 AM — 4 PM
Education Service Center Region 11
1451 South Cherry Lane, White Settlement, TX 76108
All providers must complete training for the CACFP each calendar year
(October 1— September 30).
PLEASE CALL (OR EMAIL) THE OFFICE TO REGISTER FOR A WORKSHOP. ANY WORKSHOP WITH AN ATTENDANCE OF LESS THAN FIVE WILL BE CANCELLED.
Phone 1-800-588-8153 or 940-665-8153
Please leave your name and the date & location of the workshop you plan to attend.
If the workshop needs to be cancelled we will call you.
Workshops will begin and end on time. Please be on time.
