41. Grains, Food Resource [http://food.oregonstate.edu/], Oregon State University, C Amino Acid Supplementation Of Cereal grains As Related To The World food A dialog on enriched white flour and bread. Cereal foods World 43(5) 384. http://food.oregonstate.edu/g.html

CEREALS, GRAINS, SEEDS Educ. Serv. Tech Serv. Market Serv. E-Commerce Serv. Be descriptive for better search results. Limit results to this site. amaranth barley buckwheat bulgur ... Spelt [wheat] Sunflower Teff Triticale Wattle ... Wild Rice LINKS to Top http://food.oregonstate.edu/g/comp/index.html Composition of Selected Cereals. http://www.aaccnet.org/ AACC Special reports on the state of the breakfast cereal industry and the baking industry. http://www.agri-mark.com/ Agri-Mark Grain Marketing Consultants with a clientele of farmers, country elevators and agri-businesses, including foreign importers and exporters, to increase client profits through planning and marketing. A variety of our clientele requires Agri-Mark to work in both futures and cash markets. Our association with country elevators and the export market demands that our staff stay on top of actual market transactions. http://www.scisoc.org/aacc/ American Association of Cereal Chemists is an update of the services and publications available from this organization. A newer recent link is at http://www.aaccnet.org/

42. Dietary Guidelines: Build A Healthy Base Try some of these whole grain foods whole wheat bread, whole grain readyto-eatcereal, Farmers, food producers, markets, food service establishments, http://www.health.gov/dietaryguidelines/dga2000/document/build.htm

Let the Pyramid guide your food choices Choose a variety of grains daily, especially whole grains Choose a variety of fruits and vegetables daily Keep food safe to eat Let the Pyramid guide your food choices D ifferent foods contain different nutrients and other healthful substances. No single food can supply all the nutrients in the amounts you need. For example, oranges provide vitamin C and folate but no vitamin B ; cheese provides calcium and vitamin B ; but no vitamin C. To make sure you get all the nutrients and other substances you need for health, build a healthy base by using the Food Guide Pyramid as a starting point. Choose the recommended number of daily servings from each of the five major food groups ( box 7 ). If you avoid all foods from any of the five food groups, seek guidance to help ensure that you get all the nutrients you need. Box 7 HOW MANY SERVINGS DO YOU NEED EACH DAY? Food group Children ages 2 to 6 years, women, some older adults (about 1,600 calories) Older children, teen girls, active women, most men (about 2,200 calories)

43. Restaurant Guide, Associated Student Government, Northwestern University my great 7grain honeywheat bread loaded with tons of cheese, food - 4 service - 5 The ONLY bad thing about this place is that they refuse to heat http://restaurant.asg.northwestern.edu/restaurant_view.php?id=19§ionid=109

44. InFocus: Nutrition And Obesity: Whats Ahead For School Food? Under that program, the school food service invites parents to complete forms and to emphasize the food pyramid with its stress on grains and breads. http://www.healthinschools.org/focus/2004/no1.htm

February 27, 2004 var title = "" document.write (title) Nutrition and Obesity—What's Ahead for School Food? D octors who gave physical examinations to young draftees during World War II were surprised to find that many of the men were severely and chronically malnourished. They were children during the Great Depression, and some remembered having being sent to school with a slice of bread, or less, for lunch. Indignant that so many American children had grown up ill-fed, Congress responded by enacting a new law, the National School Lunch Act, signed into law by President Truman in 1946, which offered federal financial assistance to school districts to provide hot lunches to children. The law and its regulations also mandated what a federally reimbursable school lunch should contain, requirements that remain in place with some modifications today. Recently, debate about the content of those lunches involves concerns about overweight and obesity in the early years of life. Social programs enacted in the 1950s and 1960s, have changed the picture of poverty and malnutritionchildren are no longer gaunt, but a great many of them, poor and affluent alike, are now too fat, a condition with equally serious implications for personal and public health. The school food program that has evolved in the past 60 years is a massive and complex undertaking—in fiscal year 2004 alone, Congress appropriated and transferred more than $11.4 billion "for necessary expenses to carry out the National School Lunch Act." That money not only pays part of the cost of most lunches served at school, it also buys, distributes, and processes commodities such as flour, ground beef, and potatoes that eventually appear on school menus. And the school lunch program is the major recipient of "donated" commodities—surplus foods that the government is obligated to buy in order to support market prices. These federal contributions, coupled with the money students pay for lunches, are the only assets most school food programs have; it is rare for states or school districts to contribute to the cost of school lunch.

45. Several Minnesota & Wisconsin Schools Move Toward Healthy & Organic Lunches kitchens of processed foods and began adding grains and fresh fruits and But some food service folks worry about increased costs and the possibility http://www.organicconsumers.org/school/hopkins21705.cfm

O rganic C onsumers A ssociation News About OCA Action Join/Subscribe ... JOIN THE OCA NETWORK! Posted on Thu, Feb. 17, 2005 Food for thought In Hopkins schools, the pizza is on whole-wheat crust, the milk is organic and lunch sales are up. BY CYNTHIA BOYD Pioneer Press (St. Paul, MN) To junior Hannah Glaser, Hopkins High School lunch is a typical school lunch - only with more choices. But to Hopkins School District officials, their school lunch is something extra special: pizza on whole-wheat crusts, organic milk, an extensive salad bar. The district's menu is higher in fruits and vegetables, legumes and whole grains, and lower in fats and salts, than other school lunches most anywhere. That's good news at a time when the nation faces an obesity epidemic and when a variety of voices, including public health officials and members of Congress, are calling for better nutrition in homes and schools. And Hopkins' effort is attracting attention, drawing food-service directors from

46. Department Of Social Services - Family Nutrition Programs bread and/or cereal, enriched or whole grain bread - Cereal Cold dry A simple record of revenues and expenditures for food service operations is all http://www.healthyhelpings.org/shelter_policy.htm

www.state.sc.us/DSS Search E-mail us Policy Recordkeeping Meal Pattern Application Process REIMBURSEMENT RATES JULY 1, 2001 - JUNE 30, 2002 Breakfast - $1.15 Lunch - $2.245 Snack - $.57 Supper - $2.245 A maximum of three (3) meals per day per child may be claimed in anycombination. All meals claimed for reimbursement must follow the Meal Pattern and be supported by the required records. Recordkeeping Menus Monthly menus on DSS Form 1674 with all components and quantities served. Infantmenus (ages - 11 months), if applicable, are documented on DSS Form 16150. Meal Count Records Weekly count on SCDSS Form 1642 of all meals served to each enrolled child. Attendance Records Record of all children present in center Receipts for Food Costs Itemized receipts, invoices, purchase orders, payroll, canceled checks and bankstatements. Enrollment Forms Application for admittance information Claim for Reimbursement Complete SCDSS Form 3401 monthly and send to Family Nutrition Programs, keeping the gold copy in your files. Back to top Meal Pattern for Children in Emergency/Homeless Shelters Thefollowing are the minimum components and amounts required to be served.Additional components and quantities may be served, if desired.

47. [lbo-talk] Be It Hybrid, Or Be It GMO? The pizzas and burritos are the first ConAgra foodservice products made withUltragrain Whole grain bread sales have increased over the past few years, http://mailman.lbo-talk.org/pipermail/lbo-talk/Week-of-Mon-20050725/016285.html

[lbo-talk] Be it hybrid, or be it GMO? Leigh Meyers leighcmeyers at gmail.com Fri Jul 29 21:56:34 PDT 2005 Previous message: [lbo-talk] Intelligent Design: Next message: [lbo-talk] Market question Messages sorted by: [ date ] [ thread ] [ subject ] [ author ] Search LBO-Talk Archives Limit search to: Subject Author Sort by: Date Rank Author Subject Reverse Sort I've sent an email RFI to ConAgra requesting information regarding the origins of Ultragrain wheat. Be it hybrid, or be it GMO? Unable to discern that info from their very pretty website. http://www.ultragrain.com/index.jsp (Note: The moniker "Natural" doesn't indicate GMO or not) If it's GMO... it will go a long way to fulfilling Adbuster's prophesy that children will be the guinea pigs for GMO food products. Leigh www.leighm.net Omaha World-Herald courtesy of Rednova: ConAgra's Ultragrain Appears in Foods at Omaha, Neb., Schools Previous message: [lbo-talk] Intelligent Design: Next message: [lbo-talk] Market question Messages sorted by: [ date ] [ thread ] [ subject ] [ author ] ... More information about the lbo-talk mailing list

48. FDA Enforcement Report Natural Grain bread Dough 34. Pumpernickel bread Dough 35. Brownie Dough Sheet 36 . Commodity Oatmeal Raisin (food service only) Cookie 173. http://www.fda.gov/bbs/topics/ENFORCE/ENF00322.html

FDA Enforcement Report The FDA Enforcement Report is published weekly by the Food and Drug Administration, U.S. Public Health Service, Department of Health and Human Services. It contains information on actions taken in connection with agency regulatory activities. ENFORCE 07/06/1994

49. Summer Food Service Program Go to FNS (food and Nutrition service) Home Page 2 Breads and grains must bemade from wholegrain or enriched meal or flour. Cereal must be whole-grain http://www.fns.usda.gov/cnd/Summer/Administration/meal_patterns.html

You are here: Home Meal Patterns Breakfast Meal Pattern Select All Three Components for a Reimbursable Meal 1 milk 1 cup fluid milk 1 fruit/vegetable 1/2 cup juice, and/or vegetable 1 grains/bread 1 slice bread or 1 serving cornbread or biscuit or roll or muffin or 3/4 cup cold dry cereal or 1/2 cup hot cooked cereal or 1/2 cup pasta or noodles or grains Fruit or vegetable juice must be full-strength. Breads and grains must be made from whole-grain or enriched meal or flour. Cereal must be whole-grain or enriched or fortified. Lunch or Supper Meal Pattern Select All Four Components for a Reimbursable Meal 1 milk 1 cup fluid milk 2 fruits/vegetables 3/4 cup juice, fruit and/or vegetable 1 grains/bread 1 slice bread or 1 serving cornbread or biscuit or roll or muffin or 3/4 cup cold dry cereal or 1/2 cup hot cooked cereal or 1/2 cup pasta or noodles or grains 1 meat/meat alternate 2 oz. lean meat or poultry or fish or 2 oz. alternate protein product or 2 oz. cheese or 1 large egg or 1/2 cup cooked dry beans or peas or 4 Tbsp. peanut or other nut or seed butter or 1 oz.

50. Sara Lee Home food and Beverage featuring, Branded Apparel featuring Earth grains Bakeryfresh, nutritious breads, bagels, buns rolls. Select One, View all brands http://www.saralee.com/

View Stock Details Entertaining with delightfully easy party trays! Sara Lee Corporation Acquires $562 Million of Stock in Share Repurchase Program Sara Lee Corporation to Webcast Presentation at Prudential "Back-to-School" Consumer Conference ... Jimmy Dean Pork sausage, bacon and sandwiches Superior Coffee and tea products to the foodservice industry Select One View all brands Aoste Ball Park Bimbo Bryan Douwe Egberts Earth Grains Hillshire Farm IronKids Jimmy Dean Sara Lee Senseo Superior Playtex Full support and hard to fit size bras Champion Men's and women's athletic apparel and underwear Select One View all brands Bali barely there Champion Dim Hanes Just My Size Playtex Unno Wonderbra Kiwi Innovative, quality shoecare Ambi Pur Air freshening products for your home and car Select One View all brands Ambi Pur Kiwi Sanex Legal Privacy Contact Us

51. CBS News | White Bread's Whole-Grain Makeover | August 9, 2005 13:00:20 White bread s WholeGrain Makeover (Page 1 of 2) OMAHA, Neb., Aug. But inthe process, they ve created some confusion, even as the US food and Drug http://www.cbsnews.com/stories/2005/08/09/health/main767800.shtml

SEARCH: CBSNews.com The Web document.write('') Home U.S. World Politics ... CBS News Video ET The Early Show CBS Evening News 48 Hours 60 Minutes ... Section Front E-mail This Story Printable Version White Bread's Whole-Grain Makeover (Page 1 of 2) OMAHA, Neb., Aug. 9, 2005 Super Foods Smarts Robert Milton carefully inspects his slice of Sara Lee's Soft and Smooth Made with Whole Grain White Bread during a taste test held July 19 at Navy Pier in Chicago. (AP Photo/Sara Lee) "The hardest thing is to get a kid to eat something that's brown or anything that looks like it has seeds in it." Tammy Yarmon, director of nutrition services for Omaha Public Schools (AP) Looks like white bread. Tastes like it, too. But is it? It took scientists eight long years and millions of dollars to sneak whole grains into that spongy, yeasty icon of U.S. health-unconscious consumerism. Now that they've done it, food manufacturers have begun releasing a bevy of products they hope will get people to eat whole grains. The thinking was to get more health into the bread and other products people like. But in the process, they've created some confusion, even as the U.S. Food and Drug Administration is still trying to define whole grain products. ConAgra Foods Inc., one of the nation's largest food makers, spent at least eight years and several million dollars developing Ultragrain White Whole Wheat. The grain was bred for its properties and is not considered genetically modified, said Garth Neuffer, a spokesman for the Omaha, Neb.-based company. The company won't disclose its sales expectations for Ultragrain products.

52. Food Service Menus If you have any additional questions about the menu or food service in All student breakfasts include 2 Grain/Breads or 2 Meat/Meat alternate or 1 http://www.pinellas.k12.fl.us/is/fsmenus/home.html

Your browser has JavaScript turned off. You will be able to view the contents of this web site if you turn JavaScript on. Open your browser preferences and enable JavaScript. You do not have to restart your browser or your computer after you enable JavaScript. Simply click the RELOAD button. WWW pinellas.k12.fl.us Calendar Contact Us Food Service Food Service Home Elementary Menus Secondary Lunch Menus Favorite Recipes ... Procedure Manual The Pinellas County School District participates in the National School Lunch/School Breakfast Program. Nutritious meals are served every school day. All meals served must meet patterns established by the U.S. Dept. of Agriculture. Students may qualify for free or reduced-price meals. A family application must be submitted each year for every child in the family. Applications are available throughout the school year from your school. Questions regarding free and reduced-priced meals should be directed to the food service department at (727) 547-7151. Breakfast and lunch monies can be prepaid and put into your child's account in the cafeteria. Checks are accepted and should be made out to (name of school) Food Service (Example: Largo High School Food Service). The money remains in the student account and may be used for any meal during the year. Your child's account can be replenished at any time to avoid a negative balance. If you have any additional questions about the menu or food service in general, please ask the cafeteria manager at the school site who is always willing to answer any questions about their program.

53. Olentangy Food Services Department About Olentangy food Services. The Enhanced foodBased Menu Planning Approach 12 to 15 servings of grains / breads per week (minimum of one per day). http://www.olentangy.k12.oh.us/district/foodservice/menuplan.html

District Home Board of Education Building Directory Site Index ... About the National School Lunch Program The Enhanced Food-Based Menu Planning Approach Providing Meals in a Safe, Sanitary, and Cost Effective Manner Facilitating Maximum Learning Lunch Program FAQs Free and Reduced Price Lunch Program Application (pdf) Debit Card Forms (pdf): Elementary Middle School High School Olentangy Lunch Menus Elementary Menu Middle School Menu High School Menu About Olentangy Food Services The Enhanced Food-Based Menu Planning Approach The Enhanced Food-Based Menu Planning Approach is a variation of the Traditional Menu Planning Approach. It is designed to increase calories from low-fat food sources in order to meet the Dietary Guidelines. The five food components are retained, but the component quantities for the weekly servings of vegetables and fruits and grains/breads are increased. Our meals include a minimum of the following food components: 2 ounces of meat / meat alternate per day. 12 to 15 servings of grains / breads per week (minimum of one per day). 3/4 to 1 cup of fruits and/or vegetables per day from two different sources, i.e., elementary could be 1/3 cup peaches and 1/3 cup green beans, or 1/2 cup peaches and 1/4 cup green beans.

54. The Base Of The Pyramid -- Breads And Grains Why are Breads and grains Important in the Diet? Grain foods are a source of NDSU Extension service, North Dakota State University of Agriculture and http://www.ext.nodak.edu/extpubs/yf/foods/fn560w.htm

North Dakota State University NDSU Extension Service The Base of the Pyramid Breads and Grains FN-560, August 1996 Pat Beck , Nutrition Specialist Click here for an Adobe Acrobat pdf file suitable for printing. Grains are an extremely important part of both the North Dakota economy and of our daily diets. If everyone ate the minimum six servings of grain foods daily recommended in the U.S. Dietary Guidelines for Americans, another 300 million bushels of wheat could be sold in the United States. A bushel of wheat translates into: 60 pounds wheat as harvested and gives 42 pounds of ground flour which gives 42 pounds of pasta or 42 one-and-a-half pound loaves of bread which have 24 slices each. Thus a bushel of wheat equals 1008 slices of bread, and if you ate sandwiches three times a day, it would take you 168 days to eat all the bread from one bushel of wheat. Wheat flour is an important ingredient in yeast breads because it provides the gluten which is essential for the structure and elasticity of the bread dough. Flours milled from grains other than wheat form little or no gluten; therefore, these flours are usually combined with wheat flour in yeast breads to ensure good volume and appearance. A recent Gallup survey reveals that over 90 percent of Americans aren't eating enough grain foods. The U.S. Dept. of Agriculture's

55. EthnoMed: Ethiopian Food: Teff Department of Nutrition and food service Teff is currently the most expensivegrain to purchase in Ethiopia as it requires laborintensive harvesting http://ethnomed.org/ethnomed/cultures/ethiop/teff.html

Search Ethnomed: Help us improve EthnoMed by filling out a short on-line survey MORE ABOUT ETHIOPIAN FOOD: TEFF Doris Piccinin, M.S. R.D., Author Department of Nutrition and Food Service from an interview with Tsegazeab Woldetatios, PhD, Agriculture Conctract Interpeter at Harborview Medical Center Christine Wilson, Editor April 2002 The preferred staple in the Ethiopian and Eritrean diet is engera (pronounced en-jer-a , and sometimes spelled injera ), a flat sour-like fermented pancake that is used with "wot", a stew made with spices, meats and pulses, such as lentils, beans and split peas. In Ethiopia and Eritrea, teff is the most common cereal crop used to make engera. Teff is a tiny, round, khaki-colored grain closely resembling millet. Its scientific name is Eragrostis, teff . "Teffa", the Amharic word for "lost", is so named because of teff's small size. It is the smallest grain in the world and often is lost in the harvesting and threshing process because of its size. NUTRITIONAL INFORMATION Teff is well known by Ethiopians and Eritreans for its superior nutritional quality. It contains 11% protein, 80% complex carbohydrate and 3% fat. It is an excellent source of essential amino acids, especially lysine, the amino acid that is most often deficient in grain foods. Teff contains more lysine than barley, millet, and wheat and slightly less than rice or oats. Teff is also an excellent source of fiber and iron, and has many times the amount of calcium, potassium and other essential minerals found in an equal amount of other grains. When teff is used to make engera, a short fermentation process allows the yeast to generate more vitamins. (http://www.wam.umd.edu/tes/tef/injera.html) Teff is nearly gluten-free, and is gaining popularity in the whole food and Health food industry in the U.S. as an alternative grain for persons with gluten sensitivity. Teff may also have applications for persons with Celiac Disease.

56. Food & Nutrition Research Briefs, January 2005 Wholegrain rice bread, warm and fragrant from your home bread making machine, Eating at least three or more servings of whole-grain foods every day may http://www.ars.usda.gov/is/np/fnrb/fnrb0105.htm

Printable Version Email this page Advanced Search Educational Resources Outreach Activities National Agricultural Library ... Freedom of Information Act January 2005 FNRB Index Search Comments Contents Vitamin D Reduces Age-Related Falls Delicious, Low-Sugar Watermelons? Yes! Whole-Grain Rice Bread Mix Planned Colorful Carrots Boast Healthful Pigments ... Test Helps Keep Goat Milk, Cheese, Safe Vitamin D Reduces Age-Related Falls Elderly men and women who took vitamin D supplements fell down 22 percent less than those who didn't take supplements of this nutrient. That's according to a retrospective analysis of five major vitamin D studies encompassing some 1,200 seniors who were in stable health and were, on average, age 70. Vitamin D is thought to improve our muscles. Falls are the largest single cause of injury-related deaths among the elderly. An estimated one-third of people over age 65and up to half of those over age 80are injured in falls each year. ARS-funded scientists at the Jean Mayer USDA Human Nutrition Research Center on Aging at Tufts University, Boston, Mass., and their colleagues reported these findings in the Journal of the American Medical Association (volume 291, pages 1999-2006).

57. CBS 5: White Bread Gets Whole-Grain Makeover Now that they ve done it, food manufacturers have begun releasing a bevy of And whole grain bread that s white? I don t know how people will respond to http://cbs5.com/health/health_story_220203411.html

var oassitepage='cbs5.com/health/health_story_220203411.html'; content_headline='CBS%205%3A%20White%20Bread%20Gets%20Whole-Grain%20Makeover';content_section='health'; @import url("http://static.viacomlocalnetworks.com/css/story.css"); accID='DM540528JHCB78EN3'; content_group='/health;/cbs5.com/health;/cbs5.com/health';content_title='PUT+PAGE+NAME+HERE'; CBS 5: White Bread Gets Whole-Grain Makeover Search News Video The Web Dining Yellow Pages A A+ A++ Save It ... Water Cooler Seen on CBS5 Newslinks HealthWatch Consumer Watch CBS5 Investigates ... TV Schedule Services Careers Real Estate Autos Travel ... Coupons Lifestyle Family New Baby Collections Video Slideshows Live Cams Blogs In Our Area Community Contests Other Ways to Get News XML Feeds Track It! About Us Station Info Contact Us CBS 5 Jobs Our Partners CBSnews.com CBS.com UPN Bay Area HealthWatch Health Main Men Women Kids Aging Health Library Aug 8, 2005 5:25 pm US/Pacific White Bread Gets Whole-Grain Makeover var title=charStrip("White Bread Gets Whole-Grain Makeover"); writeClipImg(title, "http://cbs5.com/health/health_story_220203411.html", "saveit"); Save It Email It Print It (AP) OMAHA, Neb.

58. McCormick Food Service - Health Dictionary food service, Make The Distinction Carbohydrates are found in fruits,vegetables, and grain and dairy products. Glycogen As the storage form of glucose, http://www.mccormick.com/foodservice/content.cfm?id=10890

59. Breads | Hospitality Foodservice Directory The Chef2Chef Hospitality Foodservice Directory Cooking/Baking and Confections/breads . Links. Ancient grains make Healthy bread for your special diet http://foodservice.chef2chef.net/directory/Cooking/Baking_and_Confections/Breads

FREE Chef-2-Chef Newsletters E-Mail this Page Advertising Add URL ... Contact Us Looking for something in particular? the entire directory only this category More search options Ask a Chef! Culinary Guru 1,382 Culinary Schools ... Farmer Markets document.write(t1); document.write(t2); Home Cooking Baking and Confections : Breads Categories: Bread Machine Recipes International Breads Quick Breads Sourdough ... Yeast Breads Sponsored: document.write(t3); document.write(t4); document.write(t5); Links: Ancient Grains make Healthy Bread for your special diet We create healthy bread mixes and fresh bread loaves made from freshly ground, organic nutrition-rich ancient grains such as millet, quinoa, amaranth, teff, spelt, oats, corn and almonds Report a Problem with this Link: http://breadwithoutborders.com Bread Bakers Digest Free exchange of recipes and information related to any and all aspects of bread baking, by hand or by machine. Report a Problem with this Link: http://www.bread-bakers.com Joan's Muffin Mania Guide Concise lessons to make the perfect muffin plus many recipes and tips Report a Problem with this Link: http://www.pipeline.com/~rosskat/wizzo.html

60. 24-Hour Food Wine News - White Bread Gets Whole-grain Makeover 24Hour food Wine News, 24-hour local, state, national and world news, And whole grain bread that s white? I don t know how people will respond to http://www.sacbee.com/content/lifestyle/24hour_food/story/2617448p-11088170c.htm

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