The National School Lunch Program has released new regulations for participating schools that require at least half of the grains served to be whole grain-rich beginning July 1, 2012. While this change may present challenges for food service directors and their staff, we feel that it is important to highlight the benefits of transitioning to whole grain. 

In a natural state a kernel of grain has three parts: The bran, the germ and the endosperm. The bran is the outer skin and contains fiber, vitamin B and antioxidants. The germ is the embryo of the grain and contains more vitamin B, protein, minerals and healthy fats. The largest portion of the grain is the endosperm, which feeds the plant. The endosperm is mainly carbohydrates (starch), proteins and some minerals. Traditional flour milling techniques, to produce the white flour that consumers expect, remove the bran and the germ from the seed to produce a smooth white color.

Benefits
A whole grain breading utilizes the plants whole kernel. This includes the fiber rich bran coating, the starchy endosperm and the nutrient rich germ. The bran and the germ appear to be largely responsible for the whole grain’s health benefits. The USDA now recommends that at least half of the daily grain servings should be whole grains. Each serving should provide a minimum of 2 grams of fiber.

Whole grains have proven to provide the following attributes:

• Provide a primary source of soluble fiber
• Provide antioxidants
• Provide phytonutrients
• Provide magnesium to utilize stored energy. (Proven to increase alertness in a learning environment)
• Important source of B vitamins
• Provide plant stanols and plant sterols to assist in blood pressure reduction

Whole grains have proven to provide the following benefits for the individuals who eat 3 or more whole grain servings daily:

• Reduces the risk of heart disease by 20-40% by reducing cholesterol levels, reducing blood pressure and reducing blood coagulants.
• Reduces the risk of diabetes by 20-40% by assisting with the regulation of blood glucose levels.
• Reduces the risk of several types of cancer including colon cancer.
• Reduces levels of LDL cholesterol and triglycerides.
• Whole grain consumers typically weigh less than non-consumers. High fiber foods bind to fat molecules and are transported through the digestive system quicker reducing the amount of fat absorbed into the body.

Starting in January 2012, the USDA’s initiative to reduce sodium levels in school lunches will officially kick into effect. The plan calls for target reductions of nearly 50% by year 10. Now the importance of this issue is no new news. The American Heart Association (AHA) estimates that nine in ten Americans will develop high blood pressure during their lifetimes due to high sodium intake coupled with high calorie diets. They lay out the issue in more detail here, including proposing a number of goals for the future.

But what about flavor? After all, a healthful meal means little if none of your students want to eat it, right? Well, American Foods Group (AFG) has taken a giant step in addressing this familiar issue. Their new line of reduced sodium beef products, featuring Fully Cooked Beef Crumbles, Beef Meatballs and Salisbury Steak, offers sodium content already below the 10 year rate without any sacrifice in flavor. (Believe us, we’ve tried them!) You can stay ahead of the game from the start and join the fight against too much salt.

Check out AFG’s new 2.40 oz Fully Cooked Flame Broiled Beef Patties, and the rest of the new reduced sodium line, at http://barryfoodsales.com/. And like us on Facebook for new products, industry news and other happenings in the world of commodity processing.

Did you know?

According to an AHA study, a 9.5% drop in sodium intake would likely result in one million fewer cardiac events a year and a savings of over $32 billion