new whole grain
January 2011
Going with the Grain and Fiber The School Meal Program is a Foundation for Building Good Habits Encouraging good eating habits begins early in life by providing children with foods rich in the nutrients they need to support their growing bodies and developing minds. Foods such as fruits, vegetables, lean meats, low-fat dairy and whole grains can help children stay healthy. Thanks to new recommendations by the government, more attention is being placed on whole grains and dietary fiber, and for good reason. Whole grains are a kind of nutritional powerhouse and some provide a good source of dietary fiber. Dietary fiber is also found in fruits, vegetables, dry beans and peas. Experts recommend three servings of whole grain foods each day and 25 to 35 grams of dietary fiber for school-age children. The benefits of whole grains and dietary fiber are just as important for children as they are for adults. Research studies have shown that eating more whole grainrich foods and dietary fiber helps lower the risk of many chronic diseases, including heart disease and type 2 diabetes. A meal that features whole grain foods and dietary fiber also provides a feeling of fullness, which can help curb snacking, moderate the intake of excess calories and support a healthy weight. Anatomy of a Whole Grain Whole grains contain the entire grain: the bran, the endosperm and the germ. The diagram below illustrates a whole grain kernel and the specific nutritional benefits each fraction provides.
Bran “Outer shell” protects the seed
• Fiber • B Vitamins • Trace Minerals
Endosperm
Provides energy
• Carbohydrate • Protein • Some B Vitamins
Germ Nourishment for the seed
• B Vitamins • Vitamin E • Trace Minerals • Phytonutrients
115 W. College Drive l Marshall, MN l 56258 l 1-877-302-7426 l ournewgeneration.org
The Schwan’s Food Service Initiative Schwan’s Food Service is dedicated to creating foods that help schools succeed in fostering healthy and mindful eating. The company supports the recently passed child nutrition bill (the Healthy, Hunger-Free Kids Act of 2010). This legislation reauthorizes the nation’s child nutrition programs and improves the healthfulness of foods and beverages provided in schools. This legislation will also provide more children the nutritional advantages associated with participating in the school meal program. Schwan’s Food Service has pledged to double the number of its nutritionally enhanced whole grain pizza products by the fall of 2011. Currently, nearly a quarter of Schwan’s Food Service’s school pizza products contain whole grains and of these, one-third contain up to 51 percent whole grains. This amount provides students the equivalent of two servings of whole grains. A school lunch that includes a serving of fresh fruit or vegetables, 8 ounces of low-fat milk and a slice of Schwan’s Food Service’s school pizza made with whole grains provides students a meal that they will enjoy eating as they gain the nutrients they need for their busy days.
Going with the Grain and Fiber The School Meal Program is a Foundation for Building Good Habits Encouraging good eating habits begins early in life by providing children with foods rich in the nutrients they need to support their growing bodies and developing minds. Foods such as fruits, vegetables, lean meats, low-fat dairy and whole grains can help children stay healthy. Thanks to new recommendations by the government, more attention is being placed on whole grains and dietary fiber, and for good reason. Whole grains are a kind of nutritional powerhouse and some provide a good source of dietary fiber. Dietary fiber is also found in fruits, vegetables, dry beans and peas. Experts recommend three servings of whole grain foods each day and 25 to 35 grams of dietary fiber for school-age children. The benefits of whole grains and dietary fiber are just as important for children as they are for adults. Research studies have shown that eating more whole grainrich foods and dietary fiber helps lower the risk of many chronic diseases, including heart disease and type 2 diabetes. A meal that features whole grain foods and dietary fiber also provides a feeling of fullness, which can help curb snacking, moderate the intake of excess calories and support a healthy weight. Anatomy of a Whole Grain Whole grains contain the entire grain: the bran, the endosperm and the germ. The diagram below illustrates a whole grain kernel and the specific nutritional benefits each fraction provides.
Bran “Outer shell” protects the seed
• Fiber • B Vitamins • Trace Minerals
Endosperm
Provides energy
• Carbohydrate • Protein • Some B Vitamins
Germ Nourishment for the seed
• B Vitamins • Vitamin E • Trace Minerals • Phytonutrients
115 W. College Drive l Marshall, MN l 56258 l 1-877-302-7426 l ournewgeneration.org
The Schwan’s Food Service Initiative Schwan’s Food Service is dedicated to creating foods that help schools succeed in fostering healthy and mindful eating. The company supports the recently passed child nutrition bill (the Healthy, Hunger-Free Kids Act of 2010). This legislation reauthorizes the nation’s child nutrition programs and improves the healthfulness of foods and beverages provided in schools. This legislation will also provide more children the nutritional advantages associated with participating in the school meal program. Schwan’s Food Service has pledged to double the number of its nutritionally enhanced whole grain pizza products by the fall of 2011. Currently, nearly a quarter of Schwan’s Food Service’s school pizza products contain whole grains and of these, one-third contain up to 51 percent whole grains. This amount provides students the equivalent of two servings of whole grains. A school lunch that includes a serving of fresh fruit or vegetables, 8 ounces of low-fat milk and a slice of Schwan’s Food Service’s school pizza made with whole grains provides students a meal that they will enjoy eating as they gain the nutrients they need for their busy days.
