Updated 2/19/2008 

Whole Grains 

 Resource Guide for WIC State and Local Agencies 

Prepared by the Supplemental Food Programs Division 

Food and Nutrition Service 

February 2008 
2

Table of Contents 

Topic Page 

Overview 3 

1. Training Materials for State and Local Staff 3 

 Whole Grains – The Basics 3 

 1. Dietary Guidelines – Whole Grain Recommendations 3 

 2. MyPyramid Grain Resources 3 

 General Information, Handouts, Fact Sheets 4 

 3. American Dietetic Association and the Whole Grains Council – 

 Whole Grains Made Easy 4 

 4. PA Nutrition Education Network – A Guide to Whole Grains 4 

 5. Nebraska Extension – Meet the Grain Group 4 

 6. Kansas State Extension – Healthful Whole Grains 4 

 Government Resources – FDA Draft Guidance, Health Claim, 

Standard of Identity, and Child Nutrition Whole Grain 

Resource. 

4 

 1. FDA Draft Guidance on Whole Grains 5 

 2. FDA Approved Health Claim for Whole Grain Foods 5 

 3. Standard of Identity for Whole Wheat Bread, Rolls, and Buns 5 

 4. Healthier US Schools Challenge – Whole Grain Resource 5 

 Tools for Determining WIC Whole Grain Food Eligibility 6 

 1. How to Determine Whole Grain Cereal Eligibility 6 

 2. How to Determine Whole Grain Bread Eligibility 6 

 3. List of Whole Grain Ingredients 6 

2. Education Materials for WIC Moms and Caregivers 6 

 General Information, Handouts, Fact Sheets 6 

 1. MyPyramid Resources 6 

 2. CNPP – Get on the Whole Grain Train (coming soon) 6 

 3. NIH/NCI Action Guide for Whole Grains 6 

 Guidebook 7 

 1. The Healthy Family Guidebook 7 

 Menus and Recipes 7 

 1. MyPyramid sample menu 7 

 2. Food Stamp Nutrition Connection and NAL RecipeFinder 7 

3. Educational Materials for Children 8 

 Activity Sheets and Book 8 

 1. Whole Grain Choo Choo Train book 8 

 2. MyPyramid coloring sheet for kids 8 

 3. PowerPanther Activity Sheets 8 

4. Research Resources 9 

 ERS/ARS Research on Whole Grains 9 
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Overview 

The addition of whole grains to the WIC Food Packages 

responds to new dietary guidance to increase consumption 

of whole grains. 

This resource guide provides training and educational 

resources to support the implementation of the new WIC 

food packages – specifically consumption of whole grains. The guide highlights 

materials that are consistent with the 2005 Dietary Guidelines for Americans, 

MyPyramid, and Healthy People 2010 Goals. This guide is by no means 

comprehensive and may not have resources for all ethnic groups served by WIC. 

1. Training Materials for State and Local Staff 

 

Whole Grains – The Basics

The Dietary Guidelines for Americans and MyPyramid provide the primary source of 

dietary health information for policymakers, nutrition educators and health providers. 

For complete information, go to http://www.mypyramid.gov/guidelines/ and 

http://www.mypyramid.gov/. The following items may be of special interest to WIC 

staff: 

Dietary Guidelines Whole Grain Recommendation -

http://www.health.gov/dietaryguidelines/dga2005/document/pdf/DGA2005.pdf

 Chapter Five describes key recommendations on food groups to encourage 

including at least 3 ounce equivalents or more of whole grains per day.

MyPyramid Grains Group - http://www.mypyramid.gov/pyramid/grains.html

 Provides comprehensive information on the importance of grains in a healthy diet, 

including tips on how to increase consumption of whole grains, what counts as a 

serving in the grains group, health benefits of grains, and contains several images 

of whole grain servings. Also see MyPyramid Education Framework for key 

concepts to the MyPyramid food guidance system: 

(www.mypyramid.gov/downloads/MyPyramid_education_framework.pdf) 
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General Information, Handouts, Fact Sheets

American Dietetic Association and the Whole Grains Council –Whole Grains Made 

Easy http://www.eatright.org/ada/files/Whole_Grains.pdf

 This two page fact sheet provides an overview on what is a whole grain, the 

health benefits of whole grains, as well as how to include whole grains at meals, 

including a one-week sample menu. 

Pennsylvania Nutrition Education Network – A Guide to 

Whole Grain Foods 

http://panen.psu.edu/DPR/WholeGrains_DPR.pdf

 This 16 slide PowerPoint presentation on whole grain 

foods, developed for the Pennsylvania Food Stamp 

Program, provides excellent whole grain illustrations. 

 

 

 

Extension of Nebraska – Meet the Grain Group 

http://lancaster.unl.edu/food/grains.shtml

 This PowerPoint interpretation of the MyPyramid 

recommendations for grains provides 

comprehensive information on how to use 

nutrition fact labels and ingredient panels to 

identify whole grain products. This website also 

provides a summary handout on whole grains. 

Kansas State Extension – “Healthful Whole Grains” 

http://www.oznet.k-state.edu/humannutrition/mf2560.pdf

 Provides good information on how whole grains affect health, the definition of a 

whole grain and more tips on getting whole grains into your daily diet. 

Government Resources – Food and Drug Administration (FDA) Draft 

Guidance, Health Claim, Standard of Identity, and Child Nutrition 

Whole Grain Guide.

The following documents represent authoritative information from the FDA regarding the 

whole grain label statements, approved whole grain health claim, and the FDA’s Standard 

of Identity for food products named whole wheat bread, whole wheat rolls and whole 

wheat buns. These documents are of particular interest to WIC State Agencies as they 

are referenced documents in the revised WIC Food Package Regulation. 
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FDA Draft Guidance on Whole Grain Label Statements -

http://www.cfsan.fda.gov/~dms/flgragui.html

 The Food and Drug Administration which oversees 

the safety and integrity of our food supply, issued 

draft guidance in February 2006 on whole grain 

label statements to assist industry and 

manufacturers in labeling their products. The 

document contains useful background information, 

definitions, and Q & A’s related to the 

identification of whole grain products. 

FDA Health Claim Notification for Whole Grain Foods with Moderate Fat Content 

http://www.cfsan.fda.gov/~dms/flgrain2.html

 Provides narrative on the FDA approved health claim submitted through 

notification by Kraft Foods, August 2003. The health claim reads, “Diets rich in 

whole grain foods and other plant foods, and low in saturated fat and cholesterol, 

may help reduce the risk of heart disease.” 

FDA Standard of Identity for Whole Wheat Bread, Rolls and Buns 

http://www.cfsan.fda.gov/~lrd/FCF136.html

 Provides regulatory information for manufacturers on the FDA standard of 

identity for products that bear the name “whole wheat bread, whole wheat rolls 

and whole wheat buns” on their product label. 

 

Child Nutrition Healthier US Schools Challenge – 

Whole Grain Guide 

 Provides excellent information on determining whole grain products, specifically 

for the Child Nutrition school programs participating in the Healthier US Schools 

Challenge. It should be noted that the information found in this resource guide is 

not specific to the eligibility of whole grains in the WIC Program; however State 

agencies may find the background information useful. 

http://www.fns.usda.gov/tn/healthierUS/HUSSCkit_pp25-35.pdf 
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Tools for Determining WIC Whole Grain Food Eligibility

The following links are tools to assist State agencies in determining whole grain product 

eligibility for their State WIC Food lists. These documents are housed on the WIC 

Works Resource System website (www.nal.usda.gov/wicworks/) under the New WIC 

Food Packages section heading. 

How to Determine Whole Grain Cereal WIC Eligibility 

(http://www.nal.usda.gov/wicworks/Learning_Center/FP/wgbread_flow.pdf) 

 This decision tree provides a step-by-step approach for WIC State Agencies to use 

in determining whole grain cereal product eligibility.

How to Determine Whole Grain Bread WIC Eligibility 

(http://www.nal.usda.gov/wicworks/Learning_Center/FP/wgcereal_flow.pdf) 

 This decision tree provides a step-by-step approach for WIC State Agencies to use 

in determining whole grain bread product eligibility. 

List of Whole Grain Ingredients (coming soon) 

 To be used as a reference in the determination of whole grain product eligibility. 

It is important to note this list is NOT comprehensive and therefore may not 

contain all possible representations of whole grain ingredient names on food 

labels. State agencies should obtain written documentation from the manufacturer 

when the grain name is listed without a descriptor, such as “corn”. Further 

clarification of whole grain ingredients should be addressed with the State 

Agency’s Regional Office. 

2. Education Materials for WIC Moms and Caregivers

General Information, Handouts, Fact Sheets

MyPyramid Grains Group http://www.mypyramid.gov/pyramid/grains.html

 Provides consumer information on whole grains, including the health benefits of 

whole grains, what counts as a serving, and tips to include whole grains as part of 

a healthy diet. 
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Center for Nutrition Policy and Promotion - Get on the Whole Grain Train 

http://www.cnpp.usda.gov/Publications/DietaryGuidelines/2000/GrainTrainrevisedMar08.pdf

 This colorful multi-page handout provides 

consumer friendly information on whole 

grains that supports nutrition education 

messages from the MyPyramid food guidance 

system.

National Institutes of Health /National Cancer Institute Action guide 

for whole grains 

http://www.pueblo.gsa.gov/cic_text/food/guideeat/grains.html

 Provides user-friendly facts on whole grains, and helpful tips on 

how to increase whole grain consumption at meals. 

Guidebook

Food Stamps – Loving Your Family Feeding Their Future

http://www.nal.usda.gov/fsn/Loving/HealthyFamilyGuidebookEnglish.pdf

 This great resource developed by the Food Stamp program provides “The Healthy 

Family Guidebook” in English and Spanish and has a chapter on whole grains, 

plus 2-weeks of low-cost menus and recipes that meet the Dietary Guidelines. 

Menus and Recipes

Eat Smart. Play Hard.TM Healthy Lifestyles web page 

https://www.fns.usda.gov/eatsmartplayhardhealthylifestyle/

 Designed for parents and caregivers, the web page provides 

quick, easy, and healthy recipes and menus that taste good. 

For additional Eat Smart. Play Hard.TM Resources for parents 

check out: http://www.fns.usda.gov/eatsmartplayhard/collection/parent_broch.html

MyPyramid Sample Menu 

www.mypyramid.gov/downloads/sample_menu.pdf

 Provides a 1-week sample menu for a 2000-calorie diet that meets MyPyramid 

recommendations for all food groups. 

Food Stamp Nutrition Connection and National Agricultural Library – RecipeFinder 

http://recipefinder.nal.usda.gov/
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 This website allows one to search for recipes by cost, menu item (soup, side dish, 

main dish, etc.), audience (older adults, parents of young children, Hispanic, etc), 

cooking equipment needed, and cooking/preparation time.

3. Educational Materials for Children

Activity Sheets and Book

Florida Department of Health -Whole Grain Choo Choo Train book 

http://www.doh.state.fl.us/family/WIC/Documents/whole_grain_choochoo_train_book/index.html

 The Whole Grain Choo-Choo Train is a 33-page 

children’s book emphasizing the importance of eating 

whole grains. The book is geared to preschoolers to 

1st graders, and includes characters called Bonita 

Brown Rice, Ollie Oatmeal, Tito Soft Corn Tortilla, 

and Haley Whole Wheat Bread.

MyPyramid for Kids Coloring Page

http://teamnutrition.usda.gov/Resources/mypyramidcoloringpage.html

 Provides a MyPyramid for kids coloring page. 

Power Panther Grocery Store Treasure Hunt 

http://www.fns.usda.gov/eatsmartplayhardkids/Travel/grocerystore.pdf

 Provides an interactive, fun activity for both parents and 

children to enjoy while shopping at the grocery store. The 

activity helps parents and children track down where healthy 

foods, including whole grains are located in the grocery 

store. 

Power Panther’s Picnic 

http://www.fns.usda.gov/eatsmartplayhardkids/Library/actsheets.htm

 Provides an activity sheet on healthy eating for ages 4-6, as part of the Eat Smart. 

Play HardTM Resources. Also of interest, “Let’s Go on a Snack Hunt” which can 

also be found at the above web address.
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4. Research Resources 

Economic Research Service (ERS) and Agricultural Research Services 

(ARS) – Research on Whole Grains

ERS – The US Grain Consumption Landscape – who eats what, 

how much and in what form?

http://www.ers.usda.gov/Publications/ERR50/

This study compared Americans’ consumption of grains with the 

recommendations in the 2005 Dietary Guidelines, using data from 

USDA’s Continuing Survey of Food Intakes by Individuals, 1994-96 

and 1998, with data stratified by economic and demographic 

characteristics of participants. Results confirmed a national 

preference for refined grains.

ARS – A Grain of Truth about Fiber intake 

http://www.ars.usda.gov/is/AR/archive/dec04/fiber1204.pdf

This research brief summarizes the findings from ARS study (NP #107) which found that 

Americans who eat three or more servings of whole grain foods per day were less likely 

to have metabolic syndrome. 

ERS - Americans Whole Grain Consumption below Guidelines 

http://www.ers.usda.gov/Amberwaves/April05/Findings/WholeGrainConsumption.htm

This research brief summarizes grain consumption patterns of Americans, using data 

from the 1999-2000 National Health and Nutrition Examination Survey (NHANES). 
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ERS – Will 2005 be the year of the Whole Grain? 

http://www.ers.usda.gov/AmberWaves/June05/pdf/FeatureWholeGrainJune05.pdf