The following strategy may be used to meet the requirements of Part 1d (In any foods where a grain flour is the primary ingredient by weight, a whole grain must be the primary ingredient):
- for any foods where grain flour is the primary ingredient, at least 50% of the foods must use whole grain as the primary ingredient rather than a refined grain
- For each food type where refined grain flour is the primary ingredient, an alternative option that uses whole grains as the primary ingredient must be provided.
- the whole grain options must cost less than the refined grain options.