Identifying Whole Grain-rich Foods Workshop

Review the PDF below (you can download it or read it here) then complete the quiz and click submit. We’ll get back to you with your results as soon as possible.

Identifying Whole Grain-rich Foods Quiz

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1. According to the CACFP “Identifying Whole Grain-Rich” handout, there are six (6) methods for identifying whole grain-rich products. Please list the six (6) methods below. *

2. In the NOTE section on the first page of the booklet, the following four (4) terms DO NOT indicate an FDA Standard of Identity for whole wheat products (list all four): *

Another misleading statement manufacturers’ use is “Baked with Whole Grain” which typically doesn’t mean it IS whole grain-rich.

3. Number 1 is Food labeled Whole Wheat & Meets FDA’s Standard of Identity. This method applies to: *

Hot and cold cereals
Crackers and pretzels
Breads and pastas
Quinoa and rice

4. Food found on any State agency’s WIC-approved whole grain list meets the CACFP whole grain-rich criteria. *

True
False

5. Please list an example of an FDA Statement that is considered sufficient documentation for compliance with the whole grain-rich criteria of the CACFP. *

6. Fill in the blanks: In the Rule of Three method, the ________________ ingredient (second is after water) must be whole grain, and the next ___________ grain ingredients (if any) must be whole grains, enriched grains, bran or germ. Any grain derivatives, such as: ____________, ____________, _____________, ____________, ____________, ____________, _____________, or ______________ must be disregarded. Any grain ingredients listed as less than _______% must also be disregarded. *

7. Number 5 allows CACFP use of the National School Lunch Program list of whole grain-rich foods except in the case of *

which are not creditable.

8. Manufacturer documentation or standardized recipe that demonstrates that whole grains are the primary grain ingredient by weight, qualify as whole grain-rich. *

True
False