Understanding What Are the USDA Whole Grain Requirements?

November 30, 2025 •

3 min read

Since 2005, the Dietary Guidelines for Americans have consistently recommended that at least half of the grains consumed should be whole grains. However, navigating specific program requirements can be confusing, especially when trying to understand what are the USDA whole grain requirements for schools versus general dietary advice.

Quick Summary

This guide explains the USDA's definition of whole grains and clarifies the distinction between 'whole grain' and 'whole grain-rich' products. It details specific standards for federal nutrition programs and provides methods for identifying qualifying foods using product labels.

Key Points

Defining Whole Grain: A whole grain contains the bran, germ, and endosperm; refined grains remove these, losing key nutrients.
Whole Grain vs. Whole Grain-Rich: A product is 'whole grain-rich' (WGR) if it is at least 50% whole grain and used specifically in USDA Child Nutrition Programs.
USDA Program Standards: The Dietary Guidelines recommend at least half of all grains be whole, while school meals and CACFP have specific WGR requirements.
Identification Methods: Use the 'Rule of Three,' check for WIC approval, and look for FDA Standards of Identity to verify WGR products.
Health Benefits: A whole grain diet is linked to a reduced risk of heart disease, type 2 diabetes, and obesity due to its high fiber and nutrient content.
Ingredient List Analysis: Always check the ingredient list, ignoring misleading marketing claims like 'made with whole grain'.

What Defines a Whole Grain?

A whole grain contains the entire kernel, including the bran, germ, and endosperm. The bran is the fibrous outer layer, the germ is nutrient-rich, and the endosperm is primarily starchy. Refined grains have the bran and germ removed, which reduces their fiber and nutrient content. Even if cracked, crushed, or flaked, a product is whole grain if it retains the original proportions of these three components. Whole grains are linked to health benefits such as a lower risk of heart disease, type 2 diabetes, and obesity.

Navigating the Whole Grain-Rich Standard

The term "whole grain-rich" (WGR) is specifically used in USDA Child Nutrition Programs like the National School Lunch Program (NSLP), School Breakfast Program (SBP), and the Child and Adult Care Food Program (CACFP). A WGR product is at least 50% whole grains by weight, with other grains being enriched, bran, or germ. All 100% whole grain products are also WGR.

Recent rules require 80% of weekly grains in school meals to be WGR. The CACFP requires at least one WGR grain serving per day for participants.

How to Identify Whole Grain-Rich Foods

To identify WGR products:

The Rule of Three: Check the ingredient list. The first grain should be a whole grain. The next two grains, if present, must be whole grain, enriched grain, bran, or germ. Non-creditable grains should not be among the first three.
Ingredient Statement: Look for whole grain names early in the list. Be cautious of claims like "made with whole grain".
WIC-Approved Lists: Products on state WIC lists meet WGR criteria.
Fortified Cereal: Ready-to-eat cereal is WGR if a whole grain is the first ingredient and it's fortified.
FDA Standards: Products with specific names like "whole wheat bread" or "whole wheat pasta" are WGR by definition based on FDA standards.

Whole Grain Standards Across USDA Programs

USDA programs have different whole grain requirements:


Program/Guideline	Key Whole Grain Requirement	Context and Notes
Dietary Guidelines for Americans (DGA)	At least half of all grains should be whole grains.	General advice for public health.
National School Lunch Program (NSLP) & School Breakfast Program (SBP)	80% of weekly grains must be whole grain-rich (WGR).	School meals for K-12.
Child and Adult Care Food Program (CACFP)	At least one grain serving per day must be whole grain-rich.	Childcare and adult day care.
Supplemental Nutrition Program for Women, Infants, and Children (WIC)	WIC-approved lists include qualifying whole-grain products.	State-specific lists for participants.

The Health Benefits of Meeting Whole Grain Recommendations

Eating whole grains offers health benefits like improved digestion, better blood sugar control, and potential weight management due to their fiber content. Whole grains also provide essential nutrients, which may reduce the risk of chronic diseases like heart disease, stroke, and certain cancers.

Conclusion: Making Informed Whole Grain Choices

Understanding what are the USDA whole grain requirements, including the WGR designation, helps in making informed food choices. Checking ingredient lists, using WIC lists, and recognizing FDA standards are key. Choosing whole grains supports federal guidelines and provides significant health benefits.

For more information on crediting whole grains in federal nutrition programs, see the Connecticut State Department of Education's resource Crediting Whole Grains in the Child and Adult Care Food Program.

Frequently Asked Questions

A 'whole grain' product is made entirely of whole grains, containing the bran, germ, and endosperm. A 'whole grain-rich' product, primarily used in federal nutrition programs, is at least 50% whole grain by weight, with the rest being enriched grains, bran, or germ.

The Rule of Three is a method for checking the ingredient list. The first grain ingredient must be a whole grain. The next two grain ingredients, if any, must be whole grain, enriched grain, bran, or germ.

A ready-to-eat breakfast cereal is considered whole grain-rich if a whole grain is the first ingredient and the cereal is fortified with added vitamins and minerals. If not fortified, the Rule of Three applies to the top three grain ingredients.

No. The phrase 'made with whole grain' is a marketing term and does not guarantee that a product is whole grain-rich or meets USDA standards. You should always check the ingredient list to verify the actual whole grain content.

As of the 2024 final rule, 80% of the weekly grains offered in school meals (NSLP and SBP) must be whole grain-rich.

The DGA recommends that at least half of all the grains you eat should be whole grains. For a 2,000-calorie diet, this translates to about three to five servings of whole grains per day.

Yes. Any grain product found on a state's WIC-approved whole grain food list is considered whole grain-rich for purposes of federal nutrition programs.