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Identifying Whole Grain-Rich Foods for the Child and (USDA Food and Nutrition Service)

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Identifying Whole Grain-Rich Foods for the Child and
Identifying Whole Grain-Rich Foods for the Child and
Adult Care Food Program Using the Ingredient List
The ingredient list is printed on the food packaging of products. This list includes information on ours, grains,
and other ingredients that are in the product. On the ingredient list, the ingredients are listed in order of quantity.
If a whole grain is listed rst, you know there is more of that whole grain than anything else in the food.
In the United States Department of Agriculture’s Child and Adult Care Food Program (CACFP), you can identify
grains that are whole grain-rich by looking at the rst three grain ingredients that appear on the ingredient list. This
method is known as the Rule of Three. If the ingredient list does not include three grain ingredients, you only have to
look at the grain ingredients that are present. Some whole grain-rich foods may have only one grain ingredient.
In the CACFP, at least one offering of grains per day must be whole grain-rich for children and adults.*
Step-by-Step Guide To Identifying Whole Grain-Rich Foods Using the Rule of Three
1
Find the
ingredient list
2
Simplify the
ingredient list
3
Look at the
first ingredient
4
Look at the
second grain
ingredient
5
Look at the
third grain
ingredient
STEP 1
Find the ingredient list
This ingredient list is for bread.
In this example, you would look at
the full ingredient list to determine
if the bread is whole grain-rich.
The ingredient list shown here
is for a frozen cheese pizza.
Because pizza is a combination
food, the ingredients for all the
foods within the cheese pizza, such
as the crust, cheese, and sauce, are listed within one
ingredient list. In this example, you would look at
the ingredients for the crust, to determine if the grain
component of this food is whole grain-rich.
INGREDIENTS: Whole-wheat flour, water, yeast, brown
sugar, wheat gluten, contains 2% or less of each of the
following: salt, dough conditioners, soybean oil, vinegar,
cultured wheat flour, citric acid.
INGREDIENTS: Crust: Whole-wheat flour, enriched
wheat flour (bleached wheat flour, malted barley flour,
niacin, reduced iron, thiamine mononitrate, riboflavin,
folic acid), wheat bran, water, soybean oil, dextrose,
baking powder, yeast, salt, dough conditioners, wheat
gluten, contains less than 2% of each of the following:
vegetable shortening, sesame flour, preservatives.
Shredded mozzarella cheese: Pasteurized part skim
milk, cheese cultures, salt, enzymes. Sauce: Water,
tomato paste, pizza seasoning, modified food starch.
FNS-655 Slightly Revised October 2021
*During the COVID-19 public health emergency, some State agencies may have opted into School Year 2021-2022
meal pattern waivers. Additional information on these waivers is available at: fns.usda.gov/disaster/pandemic/cn-
2021-22-waivers-and-exibilities.
STEP 2
Simplify the ingredient list
Look at the “Disregarded Ingredients” list below. Do not consider these ingredients. Some sound like grains,
so it can be helpful to cross them out at the beginning.
Disregarded Ingredients:
• Cellulose ber
• Corn dextrin
• Corn starch
• Modied food starch
• Rice starch
• Tapioca starch
• Water
• Wheat dextrin
• Wheat gluten
• Wheat starch
• Any ingredients
that appear after the
phrase, “Contains
2% or less of…” or
“Contains less than
2% of...”
INGREDIENTS: Crust: Whole-wheat flour,
enriched wheat flour (bleached wheat flour,
malted barley flour, niacin, reduced iron, thiamine
mononitrate, riboflavin, folic acid), wheat bran,
water
, soybean oil, dextrose, baking powder, yeast,
salt, dough conditioners, wheat gluten, contains
less than 2% of each of the following: vegetable
shortening, sesame flour, preservatives
.
This ingredient list shows some ingredients that
can be crossed out to simplify the list.
STEP 3
Look at the first ingredient
If you have a combination food, like a pizza, look at the part of the ingredient list that refers to the grain
product. For this food, the grain product is the pizza crust.
Is the first ingredient a whole-grain ingredient?
YES
ü
If the rst ingredient is whole-grain and
the food is not a ready-to-eat breakfast
cereal, go to Step 4 on page 3.
YES
ü
If the rst ingredient is whole-grain and
the food is a ready-to-eat breakfast cereal,
see “Identifying Whole Grain-Rich
Breakfast Cereals in the CACFP” on
page 7.
NO
✗
If the rst ingredient is not a whole-grain ingredient, then this food
is not creditable as a whole grain-rich food in the CACFP using the
Rule of Three.*
NO
✗
It is possible that the food includes several whole-grain ingredients.
When added together, these grains may meet the whole grain-rich
requirement. In this case, you would need to request additional
information from the manufacturer.
See the Whole-Grain Ingredients chart on page 5 for some common
whole grains. Make sure the rst grain ingredient is not listed on
the Enriched Grain Ingredients, Bran or Germ Ingredients, or
Non-Creditable Grains or Flours charts on page 6.
INGREDIENTS: Crust:
Whole-wheat flour,
enriched wheat flour (bleached wheat flour,
malted barley flour, niacin, reduced iron, thiamine
mononitrate, riboflavin, folic acid), wheat bran,
water
, soybean oil, dextrose, baking powder, yeast,
salt, dough conditioners, wheat
gluten, contains
less than 2% of each of the following: vegetable
shortening, sesame flour, preservatives.
The first grain ingredient is “whole-wheat flour,”
which is a whole-grain ingredient.
*This food might be creditable as a grain that is not being served as a whole grain-rich food. See the Food Buying Guide for
Child Nutrition Programs (https://foodbuyingguide.fns.usda.gov) for information on how to determine if an enriched grain is
creditable towards the grain component in the CACFP.
-2-
STEP 4
Look for the second grain ingredient
Does the food have another grain ingredient?
NO
✗
If the food does not have any other
grain ingredients, you can stop here.
The food is whole grain-rich!
YES
ü
If so, is the second grain ingredient
whole-grain, enriched, or bran or germ?
Make sure the second grain ingredient
is not listed on the “Non-Creditable
Grains or Flours” chart.
YES
ü
If the second grain ingredient is
whole-grain, enriched, or bran
or germ, go to Step 5 below.
NO
✗
If the second grain ingredient is not whole-grain, enriched, or bran or germ, then this
food is not creditable as a whole grain-rich food in the CACFP using the Rule of Three.*
INGREDIENTS: Crust:
Whole-wheat flour,
enriched wheat flour
(bleached wheat flour,
malted barley flour, niacin, reduced iron, thiamine
mononitrate, riboflavin, folic acid), wheat bran,
water
, soybean oil, dextrose, baking powder, yeast,
salt, dough conditioners, wheat gluten, contains
less than 2% of each of the following: vegetable
shortening, sesame flour, preservatives.
The second grain ingredient is “enriched wheat
flour,” which is an enriched grain ingredient. For
information on flour made from more than one grain
ingredient, see “Focus on Flour Blends” on page 4.
STEP 5
Look for the third grain ingredient
Does the food have a third grain ingredient?
NO
✗
If the food does not have any other grain
ingredients, you can stop here. The
food is whole grain-rich!
YES
ü
If so, is the third grain ingredient
whole-grain, enriched, or bran or germ?
Make sure the third grain ingredient is
not listed on the “Non-Creditable
Grains or Flours” chart.
YES
ü
If the third grain ingredient is
whole-grain, enriched, or bran
or germ, then this food is
whole grain-rich! If your
product has other grain
ingredients, such as a fourth
grain ingredient, you do not
need to consider them.
NO
✗
If the third grain ingredient is not whole-grain, enriched, bran, or germ, then this food is
not creditable as a whole grain-rich food in the CACFP using the Rule of Three.*
INGREDIENTS: Crust:
Whole-wheat flour,
enriched wheat flour
(bleached wheat
flour, malted barley flour, niacin, reduced iron,
thiamine mononitrate, riboflavin, folic acid),
wheat bran,
water, soybean oil, dextrose,
baking powder, yeast, salt, dough conditioners,
wheat gluten, contains less than 2% of each
of the following: vegetable shortening, sesame
flour, preservatives.
The third grain ingredient is “wheat bran,” which is a
type of bran.
ü
This pizza crust is considered whole grain-rich because
the first ingredient is whole-grain, the second grain
ingredient is enriched, and the third ingredient is a
type of bran.
More training, menu planning, and nutrition education materials for the CACFP
can be found at TeamNutrition.USDA.gov.
-3-
Focus on Flour Blends
You may see an ingredient list that includes a
our blend as an ingredient. The our blend
will be followed by a list of sub-ingredients that
make up the our blend. These sub-ingredients
are shown in parenthesis. Treat these our
blends as one grain ingredient when applying
the Rule of Three.
INGREDIENTS:
Whole grain flour
(whole-wheat
flour, brown rice flour, whole grain oat flour), water,
flour blend
(graham flour, enriched wheat flour,
enriched corn flour, wheat bran), yeast, salt.
This is an ingredient list for bread. This bread includes two
flour blends: whole grain flour and a flour blend.
The list of sub-ingredients in parenthesis tells you what
grains are in the whole grain flour and the flour blend.
Find the rst ingredient on the ingredient list.
INGREDIENTS: Whole grain flour (whole-wheat
flour, brown rice flour, whole grain oat flour), water,
flour blend (graham flour, enriched wheat flour,
enriched corn flour, wheat bran), yeast, salt.
The whole grain flour is the first ingredient on this
ingredient list.
If the rst ingredient is a our blend,
all the ingredients in the our blend must
be whole-grain.
You can now proceed with examining
the second and third grain ingredients as
described on pages 2 and 3.
INGREDIENTS: Whole grain flour (whole-wheat
flour,
brown rice flour,
whole grain oat flour),
water, flour blend (graham flour, enriched wheat
flour, enriched corn flour, wheat bran), yeast, salt.
The ingredients in the whole grain flour are whole-wheat
flour, brown rice flour, and whole grain oat flour.
All the ingredients in the whole grain flour are whole-grain,
so the whole grain flour is considered whole grain-rich.
If the our blend is the second or third grain
ingredient, then the our blend may be made
up of whole grains, enriched grains, bran,
and/or germ.
INGREDIENTS: Whole grain flour (whole-wheat
flour, brown rice flour, whole grain oat flour), water,
flour blend
(graham flour, enriched wheat flour,
enriched corn flour, wheat bran), yeast, salt.
The second grain ingredient in this bread is the flour blend.
INGREDIENTS: Whole grain flour (whole-wheat
flour, brown rice flour, whole grain oat flour), water,
flour blend
(graham flour, enriched wheat flour,
enriched corn flour,
wheat bran),
yeast, salt.
The flour blend contains whole-grain ingredients (graham
flour), enriched ingredients (enriched wheat flour, enriched
corn flour) and bran (wheat bran).
This bread does not have a third grain ingredient.
ü
This bread is considered whole grain-rich because the first
ingredient is whole-grain and the second grain ingredient is
made from whole-grain, enriched, and bran ingredients.
If the our blend includes any non-creditable
ours or grains, then the our blend is not a
creditable grain ingredient.
INGREDIENTS: Flour blend (durum flour, bromated
flour, brown rice flour), water, salt.
✗ This flour blend includes two non-creditable flours (durum
flour and bromated flour), so the flour blend is not a
creditable grain ingredient.
-4-
Whole-Grain Ingredients
• Amaranth
• Amaranth flour
• Brown rice
• Brown rice flour
• Buckwheat
• Buckwheat flour
• Buckwheat groats
• Bulgur
• Corn masa
• Corn treated with lime
• Cracked wheat
• Crushed wheat
• Dehulled barley
• Dehulled-barley flour
• Entire wheat flour
• Flaked rye
• Flaked wheat
• Graham flour
• Hominy
• Hominy grits
• Instant oatmeal
• Masa harina
• Millet
• Millet flour
• Nixtamalized
corn flour/meal
• Oat groats
• Oats/oatmeal
• Old fashioned oats
• Popcorn
• Quick cooking oats
• Quinoa
• Rye berries
• Rye groats
• Sorghum
• Sorghum flour
• Spelt berries
• Sprouted brown rice
• Sprouted buckwheat
• Sprouted einkorn
• Sprouted spelt
• Sprouted wheat
• Sprouted whole rye
• Sprouted whole wheat
• Steel cut oats
• Te ff
• Teff flour
• Triticale
• Triticale flour
• Wheat berries
• Wheat groats
• White whole wheat flour
• Whole corn
• Whole durum flour
• Whole grain corn
• Whole grain corn flour
• Whole grain oat flour
• Whole grain spelt flour
• Whole grain wheat
• Whole grain wheat flakes
• Whole grain wheat flour
• Whole rye flour
• Whole wheat flour
• Wild rice
• Wild rice flour
In addition to the ingredients in
this chart, if an ingredient has
“whole” in front of it, then it is a
whole-grain ingredient.
-5-
Enriched Grain Ingredients
• Enriched bromated flour
• Enriched corn flour
• Enriched durum flour
• Enriched durum wheat flour
• Enriched farina
• Enriched grits
• Enriched rice
• Enriched rice flour
• Enriched rye flour
• Enriched wheat flour
• Enriched white flour
• Other grains with the word
“enriched” in front of it.
In addition to the ingredients listed above, if the ingredient list
states or includes the nutrients used to enrich the flour, then your
product has enriched grains. For example, an ingredient list might
read: “Durum flour (niacin, iron, riboflavin, folic acid, thiamin).”
The nutrients listed in the parenthesis indicate that the durum
flour is enriched.
Bran or Germ Ingredients
• Corn bran
• Oat bran
• Rice bran
• Rye bran
• Wheat bran
• Wheat germ
Non-Creditable Grains or Flours
These foods cannot be one of the first three ingredients for whole grain-rich items.
• Barley malt
• Bean or legume flour (such
as soy, chickpea, lentil, etc.)
• Bromated flour
• Corn
• Corn fiber
• Degermed corn
• Degerminated corn meal
• Durum flour
• Farina
• Grits
• Malted barley flour
• Nut or seed flour (any kind)
• Oat fiber
• Potato flour
• Rice flour
• Semolina
• Stone ground corn
• Tapioca flour
• Vegetable flour (any kind)
• Wheat flour
• White flour
• Yellow corn flour
• Yellow corn meal
NUTRITION FACTS
INGREDIENTS:
PASTA
NUTRITION FACTS
-6-
Identifying Whole Grain-Rich Breakfast Cereals in the CACFP
NUTRITION FACTS
INGREDIENTS:
Whole Grain Oats, Whole Grain
Corn, Sugar, Corn Starch, Corn
Bran, Whole Grain Rice, Whole
Grain Sorghum, Whole Grain
Millet, Salt
CEREAL
NUTRITION FACTS
CEREAL
For ready-to-eat breakfast
cereals only, if the rst
ingredient is whole-grain, and
the cereal is fortied, then the
cereal is whole grain-rich in
the CACFP.
Remember to check that the cereal also
meets the CACFP sugar limit. For more
information on sugar limits for cereal, see
“Choose Breakfast Cereals That Are Lower
in Sugar” at https://www.fns.usda.gov/tn/
meal-pattern-training-worksheets-cacfp.
To determine if a ready-to-eat cereal is whole grain-rich:
STEP 1
Look at the first ingredient
Is the first ingredient a whole-grain ingredient?
YES
ü
If the rst ingredient is whole-grain,
go to Step 2.
NO
✗
If the rst ingredient is not a whole
grain, then this food is not creditable
as a whole-grain-rich food in the
CACFP using the Rule of Three.*
Example 1
INGREDIENTS:
Whole grain oat flour
1
,
corn flour, sugar, salt, tripotassium phosphate,
vitamin E.
Vitamins and Minerals
2
:
calcium
carbonate, iron and zinc, vitamin C, vitamin
B6, vitamin A, vitamin B12.
1. The first ingredient is “whole grain oat flour,”
which is a whole-grain ingredient.
2. The presence of “Vitamins and Minerals” on the
ingredient list indicates that this cereal is fortified.
ü
This breakfast cereal is whole grain-rich because
the first ingredient is whole-grain and the cereal
is fortified.
STEP 2
Look for fortification
Is the cereal fortified?
Look for the words “fortied” on the food package.
You can also look at the ingredient list to see if it
lists any vitamins and minerals that have been added
to the product. Cereals that are not fortied would
not have any added vitamins and minerals.
YES
ü
If the cereal is fortied, then this food is
whole grain-rich! If your cereal has
other grain ingredients, you do not need
to consider them. See Example 1.
NO
✗
If the cereal has a whole grain as the rst
ingredient, but is not fortied, then
follow the Rule of Three instructions on
pages 1-3 to look at the second and third
grain ingredients. See Example 2.
Example 2
INGREDIENTS: Whole grain wheat
1
, wheat
bran
3
, raisins, oat fiber
4
, sea salt.
1. The first ingredient is “whole grain wheat,”
which is a whole-grain ingredient.
2. This food is not fortified. There are no vitamins
and minerals on the ingredient list. Look at the
second and third grain ingredients to see if the
cereal is whole grain-rich.
3. The second grain ingredient is wheat bran,
which is a type of bran.
4. The third grain ingredient is oat fiber, which is a
non-creditable ingredient.
✗ This breakfast cereal is not whole grain-rich using
the Rule of Three because the third grain ingredient is
a non-creditable ingredient.
-7-
Try It Out!
Look at the ingredient lists for the grain items below. Use the Rule of Three
to determine if these items are whole grain-rich. Why or why not?
A
Crackers: Yes No
Why or why not?
______________
_____________________________
_____________________________
_____________________________
_____________________________
INGREDIENTS: Whole grain wheat
flour, vegetable oil, enriched rye flour,
cracked wheat.
B
Bread: Yes No
Why or why not?
______________
_____________________________
_____________________________
_____________________________
_____________________________
INGREDIENTS: Flour blend (enriched
flour, brown rice flour, whole grain oat
flour), water, whole grain flour blend
(graham flour, whole grain corn flour),
wheat bran, yeast, salt.
C
Ready-to-Eat Cereal:
Yes No
Why or why not? ______________
_____________________________
_____________________________
_____________________________
_____________________________
INGREDIENTS: Whole grain corn, corn
meal, sugar, corn bran, salt, brown sugar
syrup. Vitamins and Minerals: calcium
carbonate, iron, zinc, vitamin C, vitamin B6,
vitamin B2, vitamin A, vitamin B12.
Answer Key:
A
Yes, these crackers are whole grain-rich.
1. The first grain ingredient is whole grain wheat flour, which is a whole-grain ingredient.
2. The second grain ingredient is enriched rye flour, which is an enriched ingredient.
3. The third grain ingredient is cracked wheat, which is a whole-grain ingredient.
B
No, the bread is not whole grain-rich.
1. The first ingredient in this bread is a flour blend that contains enriched flour. If the first ingredient is a flour blend, all
the grain ingredients in the flour blend must be whole-grain. Enriched flour is not a whole-grain ingredient.
C
Yes, this ready-to-eat cereal is whole grain-rich.
1. The first ingredient is whole grain corn, which is a whole-grain ingredient.
2. The presence of “Vitamins and Minerals” on the ingredient list indicates that this cereal is fortified.
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-8-
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