Which of the following foods is considered a whole grain and meets the NSLP standards for whole grain?

• A. Pearled barley
• B. Graham flour
• C. Hominy
• D. Semolina

Answer: (B)

Whole grain foods use the entire kernel—the bran, germ, and endosperm—so the grain’s full nutritional components are present. The NSLP requires a “whole grain-rich” standard, meaning at least half of the grain ingredients in a meal should be whole grains. Graham flour fits this because it is ground from whole wheat with the bran and germ still included, preserving the whole kernel in flour form. The other options are processed in ways that remove parts of the kernel or use refined forms, so they don’t meet the whole grain criterion: pearled barley has the bran stripped away, semolina is typically refined durum wheat flour, and hominy is processed corn where some kernel components are reduced. Therefore, graham flour aligns with both being a whole grain and meeting the NSLP whole grain standard.