Whole grains are preferred for all grains, pastas, and breads. Look for whole
grain to be listed as the first ingredient, or that the food contains the entire grain
kernel. Examples include whole-wheat flour, bulgur (cracked wheat), oatmeal,
whole cornmeal, and brown rice.
Brown rice is preferred for all rice dishes when possible.
A food should have no more than 35% of its calories from total sugars.
Using this calculation is preferred. However, a simple alternative
is to choose items that do not have sugars listed as the first, second,
or third ingredients or have several listed.
A grain or bread should have no more than 35% of its calories from fat and no
more than 10% of its calories from saturated fat.
All foods must have less than 0.5 grams of trans fat.
Choose foods that are highest in fiber (cereals, breads, pastas, etc).
Try to offer items that have no more than 200 mg of sodium per serving.
Cereals or grains with more than 6 grams of sugar per serving.
Baked goods for breakfast (such as cinnamon rolls, toaster pastries, muffins, donuts) that are high in sugar and fat should be avoided or limited.
Baked snacks (such as cookies, cakes, rice treats) that are high in sugar and fatshould be avoided or limited.
Bakery items including, but not limited to bread, bagels, and other bakery items
1/3 cup (2.5 oz.)
1/4 cup (2 oz.)
Pasta, noodles, or grains
1/4 cup (2 oz.)
Why serve whole grain?
The Dietary Guidelines for Americans recommend making half our grains whole
grains and that all age levels consume 14 grams of fiber per 1000 calories. For
children aged 3 - 5 years old the recommended level of intake is 25 grams of fiber