Whole Grain-Rich Best Practices

Tuesday, May 19, 20152:00 PM

Presented by the School Nutrition Team

Overview

• Lauren Spoke, Sauk Prairie School District• Karen Trowbridge, New Auburn School District• Nancy Berning, Southwestern Community

School• Shirley Ince, Unity School District• Dulcie Sorenson, Reedsville Public Schools

Whole grain-rich recipes can be found on either of our cycle menu pages.

• On, Wisconsin! Menus feature WIDPI and WIDPIB recipes– http://fns.dpi.wi.gov/fns_wicyclemenu

• Home Grown: Menus of Wisconsin feature WITN recipes– http://fns.dpi.wi.gov/fns_homegrown

Overview

• Definitions

• Scratch cooking and Whole Grain-Rich determination

• Standardized Recipes

• Mixing whole grain and enriched products

• Shared best practices

• Participate sharing of best practices

• Resources

Definitions

• Whole grain-rich (WGR) criteria– 100% whole grain OR a blend of whole grain and

enriched grain with ≥50% of the grain (by weight) being whole grain

• Whole grains per oz eq are at least 8.0 grams or more for Groups A-G of Exhibit A

OR• Product includes a U.S. Food and Drug Administration approved

whole-grain health claim on its packaging

OR• Product ingredient declaration lists a whole grain first

• 100% Whole Grain– 100% of the grains in the product are whole grains

Scratch Cooking- How do you know if your recipe is WGR?

1. Add up the total weight of grains in the recipe.

• 4lb 12oz = 76oz

2. Add up the weight of the whole grains in the recipe.

• 2lb 10oz = 42oz

3. Divide the whole grains by total grains.

• 42oz ÷ 76oz = .552

• .552 x 100 = 55.2%

4. If >50% the recipe is whole grain rich.

• 55.2% > 50%, so the recipe is WGR

Use this information if you need to convert from volume

to weight

Standardized Recipes

• Standardized Recipe Checklist– http://fns.dpi.wi.gov/sites/default/files/imce/fns/pdf/ra_

stand_cl.pdf

• Standardized Recipe Template– Available for one grade-group or multiple grade-groups– http://fns.dpi.wi.gov/fns_menupln#rr

Note: Recipes discussed have not been thoroughly reviewed for accuracy, completeness or crediting toward the meal pattern by the Department of Public Instruction (DPI) School Nutrition Team (SNT). If you have questions regarding a recipe you plan to use, please contact any of the Public Health Nutritionists on the SNT.

Mixing Whole Grain and Enriched Products In-House

• Rice– 50% brown rice and 50% enriched white rice = WGR

• Pasta– 50% whole wheat pasta (100% whole wheat) and 50%

enriched pasta• Sandwiches

– One piece of 100% whole wheat bread and 1 piece of enriched bread

• Flour– 50% 100% whole wheat flour and 50% enriched flour

Sauk Prairie School DistrictLauren Spoke

• Scratch baking– 51% whole wheat flour and 49% bread flour

• Breakfast Products– Sausage breakfast pizza (Schwan’s)– Banana Bread (Super Bakery)– Breakfast Sandwich with sausage, egg and cheese

(WG Lender’s bagel)

• Breakfast Recipes– USDA Cinnamon Roll (made with 51% whole wheat

flour)*– WIDPIB-12 Scrumptious Coffee Cake*

*served with string cheese or 4 oz yogurt

Sauk Prairie School DistrictLauren Spoke

Lunch• Rice

– Students eat more rice when served with a sauce• Ex. popcorn chicken served with brown rice and low-sodium gravy

• Whole Wheat Pasta– USDA Foods 100% whole wheat elbow macaroni and

rotini– If using the steamer, don’t add water until

immediately prior to cooking– Prepare right before service

• Sub Bun – Rich’s made with whole grain sub bun

• Lunch Recipes– Banana snack cake- district recipe (made with 51%

whole wheat flour)– USDA yellow cake (made with 51% whole wheat flour)– WIDPI-19 Cilantro-Lime Brown Rice

New Auburn School DistrictKaren Trowbridge

• Whole Grain-Rich Pasta– 50% 100% whole wheat pasta and 50% enriched pasta– 100% whole wheat pasta is USDA Brown Box

• 100% Whole Grain Pasta Recipes– Chicken noodle casserole– Spaghetti bake– Pizza bake

• Whole Grain-Rich Recipes– Homemade pizza crust– Sour cream banana squares– Whole grain cinnamon coffee cake

Southwestern Community SchoolNancy Berning

• Whole Grain-Rich Pasta– Barilla 51% whole grain pasta

• elbow macaroni, spaghetti, Rotini

• Whole Grain-Rich Recipes– WIDPI-15 Chicken Alfredo with a twist– WIDPI-18 Chili served with elbow macaroni– WIDPI-52 Spaghetti with meat sauce– Goulash

• Preparation Tips– Cook the pasta just until al dente– Drain and rinse pasta with cold water– Put in tubs to cool while sauce is made

• Breakfast Items– Pancakes, waffles, French toast

Unity School DistrictShirley Ince

• Whole Grain-Rich Lasagna– Marzetti lasagna sheets, rippled w/ Whole Grain

(8”x10”)– Pre-cooked– 76% whole grain– Item number: 41308 31025

• Lasagna Preparation– Prep one day in advance– Layer all ingredients (all pre-cooked), 2 layers of each– WG pasta sets up in the sauce making it easy to serve

Reedsville Public SchoolsDulcie Sorenson

• Whole Grain-Rich Pasta– 50% 100% whole wheat pasta and 50% enriched pasta

• A Zerega brand- Spaghetti and penne available in 100% whole wheat• Villa Frizzoni- enriched pasta

• Preparation Tips– Bring water to a full boil in steamer– Turn steamer down to ‘10’ and wait until the water stops

bubbling– Add 50/50 pasta mix into the water in the steamer– Cook spaghetti for 7 min and 30 seconds– Run under cold water until water runs clear– Drain and put in plastic containers covered in plastic wrap

in cooler until time for use• Plastic container is important because metal will turn the pasta

brown/dingy looking– For service, run under very hot water– Put in metal roaster in oven on cook, hold at 200⁰F no more

than 25-30 min to avoid sticky pasta

Participant WGR Products and Feedback

• For casseroles, cook pasta a day in advance so it doesn’t get sticky

• Rich’s WG pizza dough- MFG #11108

• Carl Welke at Weston is willing to share recipes- email at welke@weston.k12.wi.us– Whole wheat muffins– Apple pancakes– Honey wheat pizza dough

• Made up to 3 days before and makes a thick pan pizza

Resources

• USDA Whole Grain Resource– http://fns.dpi.wi.gov/sites/default/files/imce/fns/pdf/wgr_nslp_s

bp.pdf

• List of Common Whole Grains– http://fns.dpi.wi.gov/sites/default/files/imce/fns/pdf/hussc_wg.

pdf

• On, Wisconsin! Cycle Menu– http://fns.dpi.wi.gov/fns_wicyclemenu

• Home Grown: Menus of Wisconsin– http://fns.dpi.wi.gov/fns_homegrown

• New School Cuisine: Nutritious and Seasonal Recipes for School Cooks by School Cooks

– http://education.vermont.gov/documents/EDU-New_School_Cuisine_Cookbook.pdf

Contact

• Tracy Pierick, MS, RDN, CD– Tracy.peirick@dpi.wi.gov– 608-266-7112

• Ariela Haro von Mogel, RDN, CD– ariela.harovonmogel@dpi.wi.gov – 608-267-2882

• SNT Staff Directory– http://fns.dpi.wi.gov/fns_sntdirectory

Questions?

Thank You

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