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Extension > Food > Farm to School > Minnesota Toolkit for School Foodservice > Using food > Using Whole Grains

Using Whole Grains

bread

Quantity Recipes

Home Recipes

bread

Apple Crisp | Apple-Oatmeal Squares | Cornbread | Cornbread Stuffing

Menu Example 1: Apple Crisp

Chicken Patty on Whole Wheat Bun
Mashed Potatoes
Seasoned Mixed Vegetables

Apple Crisp with Oatmeal Topping Using Local Ingredients
Sliced Wheat Bread
Low Fat Milk Varieties

Food Component and Menu Item

GRADES
K-6

GRADES
7-12

OPTIONAL
GRADES K-3

Meat or Meat Alternate:
Chicken Patty
(1 = 2 ounces)

2 ounces

2 ounces

1 ½ ounces

Vegetable:
Mashed Potatoes (1/2 Cup)
Mixed Vegetables (1/4 Cup)

¼ to ½ cup

½ cup

¼ to ½ cup

Fruit:
Apple Crisp with Oatmeal
Topping
(1 Portion = ½ Cup Fruit)

¼ to ½ cup
(Vegetables and Fruits must = ¾ cup/day + an extra ½ cup/week)

½ cup

¼ to ½ cup
(Vegetables and Fruits must = ¾ cup/day)

Grains/Bread:
Whole Wheat Bun (1 Bun =
2 Servings)
Sliced Wheat Bread
(1 Slice = 1 Serving)

12 servings per week – minimum of 1 serving per day

15 servings per week – minimum of 1 serving per day

10 servings per week – minimum of 1 serving per day

Milk:As Beverage

8 fluid ounces

8 fluid ounces

8 fluid ounces

Menu Example 2: Apple Oatmeal Squares

Apple Oatmeal Square Featuring Locally Processed Oatmeal
Turkey Sausage Patties
Tator Tots

Kiwi Halves
Sliced Wheat Bread
Low Fat Milk Varieties

Food Component and Menu Item

GRADES
K-6

GRADES
7-12

OPTIONAL
GRADES K-3

Meat or Meat Alternate:
Turkey Sausage Patties
(2 = 2 ounces)

2 ounces

2 ounces

1 ½ ounces

Vegetable:
Tator Tots

¼ to ½ cup

½ cup

¼ to ½ cup

Fruit:
Kiwi Halves (1 = ¼ Cup)

¼ to ½ cup
(Vegetables and Fruits must = ¾ cup/day + an extra ½ cup/week)

½ cup

¼ to ½ cup
(Vegetables and Fruits must = ¾ cup/day)

Grains/Bread:
Apple Muffin or Oatmeal
Square
(1 Piece = 1 Serving)
Sliced Wheat Bread
(1 Slice = 1 Serving)

12 servings per week – minimum of 1 serving per day

15 servings per week – minimum of 1 serving per day

10 servings per week – minimum of 1 serving per day

Milk:As Beverage

8 fluid ounces

8 fluid ounces

8 fluid ounces

 

Menu Example 3: Cornbread or Honey of a Cornbread

Vegetable Chili
Fresh California Blend Vegetables with Low Fat Ranch Dip
Sliced Strawberries and Bananas

Cornbread made with Locally Processed Cornmeal
and topped with Locally Produced Honey
Low Fat Milk Varieties

Food Component and Menu Item

GRADES
K-6

GRADES
7-12

OPTIONAL
GRADES K-3

Meat or Meat Alternate:
Vegetable Chili (6 oz.)

2 ounces

2 ounces

1 ½ ounces

Vegetable:
Fresh California Blend
Vegetables

¼ to ½ cup

½ cup

¼ to ½ cup

Fruit:
Sliced Strawberries and
Bananas

¼ to ½ cup
(Vegetables and Fruits must = ¾ cup/day + an extra ½ cup/week)

½ cup

¼ to ½ cup
(Vegetables and Fruits must = ¾ cup/day)

Grains/Bread:
Cornbread with Honey
(1 piece = 1 Servings)
Saltine Crackers
(3 2 Count Packages =
1 Serving)

12 servings per week – minimum of 1 serving per day

15 servings per week – minimum of 1 serving per day

10 servings per week – minimum of 1 serving per day

Milk:As Beverage

8 fluid ounces

8 fluid ounces

8 fluid ounces

Menu Example 4: Cornbread Stuffing

Diced Roast Chicken with Gravy
Cornbread Stuffing made with Locally Processed Cornmeal
Mashed Potatoes

Locally Grown Baked Acorn or Butternut Squash
Honeydew Melon Cubes
Low Fat Milk Varieties

Food Component and Menu Item

GRADES
K-6

GRADES
7-12

OPTIONAL
GRADES K-3

Meat or Meat Alternate:
Diced Roast Chicken with
  Gravy (4 oz.)

2 ounces

2 ounces

1 ½ ounces

Vegetable:
Mashed Potatoes
Baked Squash

¼ to ½ cup

½ cup

¼ to ½ cup

Fruit:
Honeydew Melon Cubes

¼ to ½ cup
(Vegetables and Fruits must = ¾ cup/day + an extra ½ cup/week)

½ cup

¼ to ½ cup
(Vegetables and Fruits must = ¾ cup/day)

Grains/Bread:
Cornbread Stuffing
  (1/2 Cup = 1 Serving)

12 servings per week – minimum of 1 serving per day

15 servings per week – minimum of 1 serving per day

10 servings per week – minimum of 1 serving per day

Milk:As Beverage

8 fluid ounces

8 fluid ounces

8 fluid ounces

 

bread
  • "Refining" wheat - converting whole wheat grain to a white flour - means removing the germ and the bran parts of the grain. The refining process removes 25% of the protein, about 40% of the folate, and 75% or more of the potassium, zinc, fiber, manganese, magnesium, vitamin E, and vitamin B6 that were found in the whole wheat.
  • "Refined" grain products are often "enriched," meaning that nutrients are added to replace some of the nutrients lost in the refining process. However, not all of the types of lost nutrients are added back, and the lost dietary fiber is not added back. This makes refined, enriched grain products inferior in nutrition to whole grain products.
  • Oats are a good source of many nutrients including vitamin E, zinc, selenium, copper, iron, manganese and magnesium. Oats are also a good source of protein. One-third cup of dry oatmeal provides 4 grams of protein and 3 grams of dietary fiber.
  • Oats are a good source of both soluble and insoluble fiber. Insoluble fiber is good for bowel health, as it adds bulk to stools and increases the rate of stool movement through the intestines, thus reducing constipation. Soluble fiber breaks down as it passes through the digestive tract, forming a gel that traps some substances related to high cholesterol, thus reducing the absorption of cholesterol into the bloodstream and helping to lower blood cholesterol levels.
  • Whole-grain cornmeal is a good source of fiber and of natural plant chemicals called antioxidants, which may help protect against some forms of cancer.
  • One-third cup of whole-grain cornmeal supplies at least 10% of the daily requirement of magnesium, phosphorus, manganese, and thiamin; as well as about 8% of the daily requirement of iron, selenium, and niacin.

Sources:

Center for Science in the Public Interest
Yale-New Haven Hospital
A2Z of Health, Beauty and Fitness
Nutrition Data
USDA MyPyramid

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