Meal Pattern Minute: Popped Sorghum

In the Child and Adult Care Food Program there are many grains that are creditable and considered whole grain-rich. There are various ways to cook these grains such as baking, stove-top cooking, and even popping like popped corn kernels. We know that popcorn from corn is creditable in the CACFP but what if popped whole grain sorghum, could I credit this towards the grains component in the CACFP? 

The answer to this question can be found when you listen to this Meal Pattern Minute with Isabel Ramos-Lebron, MS, RDN, LD, as she talks about sorghum and how it may or may not be used as a creditable grain when popped. 

Need more information about what sorghum is and how to prepare it? Review the information and resources below. 

• Learn more about sorghum and its nutritional benefits by visiting the Whole Grains Council website. 
• Want to learn if sorghum is gluten-free? Check out this meal pattern minute. 
• Using the Identifying Grain Ingredients resource, you’ll find sorghum and many other grains that are creditable in the CACFP. 
• Search the USDA Food Buying Guide for sorghum. You’ll find Popcorn, popped (Similar to Popped Sorghum) as an option. You can credit sorghum similar to popcorn, 1 ½ cups popped provides ½ ounce equivalent grains. 
• Check out this webinar: Great Grains! Taking the Guess Work Out of What’s Creditable 
  • Serving whole grain-rich grains once per day, when grains are served, in ounce equivalents is a requirement in the CACFP. Explore various types of whole grains like amaranth, sorghum, and millet to expand your menu planning options. Learn how to determine ounce equivalency, how to identify whole grains, how to modify meals using these great grains, and how to prepare these for CACFP creditable recipes. Presented by: Isabel Ramos-Lebron, MS, RDN, LD, National CACFP Sponsors Association

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