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Enriched flour
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#	Item
61	Why Is it Important to Eat Grains, Especially Whole Grains? Eating grains, especially whole grains, provides health benefits. People who eat whole grains as part of a healthy diet have a reduced risk of some chronic dise Add to Reading List Source URL: choosemyplate.gov Language: English - Date: 2013-03-01 10:57:08 Refined grains Folic acid Dietary fiber Healthy diet Riboflavin Niacin Thiamine Enriched flour Gluten-free diet Nutrition B vitamins Medicine
62	Ingredients: ENRICHED UNBLEACHED WHEAT FLOUR(WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN, REDUCED IRON, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID), WATER, Add to Reading List Source URL: nutritionnc.com - Date: 2014-09-02 15:34:04
63	9729-TN Grains Fact Sheet (12) Add to Reading List Source URL: www.doe.in.gov Language: English - Date: 2011-10-06 11:49:49 Flour Wheat Food science Whole grain Enriched flour Refined grains Wheat flour Oat Whole-wheat flour Food and drink Cereals Staple foods
64	Menu Goal f: Whole Grains HealthierUS Challenge Menu Criteria: Whole Grains Bronze All School Levels Add to Reading List Source URL: healthymeals.nal.usda.gov Language: English Flour Wheat Whole grain Wheat flour Bread Oat Whole-wheat flour Enriched flour Barley Food and drink Staple foods Cereals
65	9729-TN Grains Fact Sheet (12) Add to Reading List Source URL: www.education.nh.gov Language: English - Date: 2013-03-10 05:00:00 Flour Wheat Food science Whole grain Enriched flour Refined grains Wheat flour Oat Whole-wheat flour Food and drink Cereals Staple foods
66	United States Department of Agriculture Food and Nutrition Service Add to Reading List Source URL: www.education.nh.gov Language: English - Date: 2013-03-10 05:00:00 Flour Wheat Units of mass Whole grain Gram Enriched flour Wheat flour Grain Human nutrition Food and drink Staple foods Cereals
67	Handout 2.1: Taken from the HealthierUS School Challenge WholeGrains Resource The HealthierUS School Challenge Whole-Grains Resource outlines the HealthierUS School Challenge (HUSSC) whole-grains criteria and offers addi Add to Reading List Source URL: www.fns.usda.gov Language: English - Date: 2014-08-19 21:32:20 Wheat Flour Crops Whole grain Bread Oat Whole-wheat flour Refined grains Enriched flour Food and drink Cereals Staple foods
68	Microsoft Word - Lesson 2 Answer Sheets[removed] Add to Reading List Source URL: www.fns.usda.gov Language: English - Date: 2014-08-19 21:32:53 Flour Wheat Porridges Whole grain Whole-wheat flour Wheat flour Whole wheat bread Graham flour Enriched flour Food and drink Staple foods Cereals
69	March 1997 CALCULATING BREAD/BREAD ALTERNATE to comply with FCS Instruction[removed]for grains/breads * Breading is in Group A (1 serving = 20g/0.7 oz) * Batter (prepared or dry weight is in Group B (1 serving = 25g/0.9 oz Add to Reading List Source URL: www.fns.usda.gov Language: English - Date: 2014-08-19 21:35:05 Wheat Cuisine of the Southern United States Breading Enriched flour Bread Wheat flour Thiamine Batter Cornmeal Food and drink Staple foods Flour
70	United States Department of Agriculture Whole Grain Resource for the National School Lunch and Add to Reading List Source URL: www.fns.usda.gov Language: English - Date: 2014-08-19 21:35:59 Flour Wheat Crops Whole grain Enriched flour Wheat flour Oat Bran Whole-wheat flour Food and drink Cereals Staple foods

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