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What I Will Learn

What I Will Learn. To classify cereals and give examples of each type To discuss the nutritive and dietetic value of cereals To explain how cooking affects cereals To describe the structure of a cereal grain To examine wheat and wheat products To examine potatoes and potato products

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What I Will Learn

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  1. What I Will Learn • To classify cereals and give examples of each type • To discuss the nutritive and dietetic value of cereals • To explain how cooking affects cereals • To describe the structure of a cereal grain • To examine wheat and wheat products • To examine potatoes and potato products • To examine rice and rice products • To describe products made from a variety of cereals

  2. Wholemeal Cereals and Breads, Potatoes, Pasta and Rice • Foods on this shelf are the best energy providers for your body, so the more active you are, the more you need. • Choose any six or more servings each day for all ages, and up to 12 servings if you are active. • Body size will also affect the number of servings a person should have per day.

  3. What are the Main Cereals? The main cereals we use are: • Wheat • Rice • Maize (corn) • Oats • Barley • Rye

  4. Graphic Organiser Complete the spider graphic organiser with products made from cereals. See Activity 13.4 in the TRB

  5. Nutritive Value • Carbohydrate is the main nutrient in cereals in the form of starch for heat and energy and fibre (8%) in the outer husk or bran layer if the grain is unprocessed (not milled). • Cereals contain small amounts of LBV (low biological value) protein for growth and repair. Gluten is the main protein in wheat and rye. • There is a small amount of polyunsaturated fat present in cereals, mainly in the germ.

  6. Nutritive Value (continued) • Cereals are an important source of B-group vitamins but processing removes these. Vitamin E is present in the germ of the grain. • Minerals in cereal grains include calcium, iron and some phosphorus. • Low water content means cereals have good keeping qualities and a long shelf life.

  7. Dietetic Value • Cereals are readily available, versatile and cheap to produce and buy. • They are rich in starch so are an important energy food for all age groups. • When unprocessed (wholegrain) they are rich in fibre, which aids digestion (how?). • They provide unsaturated fat, which helps prevent cholesterol build-up.

  8. Dietetic Value (continued) • Wholegrains are a good source vitamin B (energy release), calcium (healthy bones and teeth) and iron (blood), so they are good for vegetarians. • Coeliacs have an intolerance to gluten, so must avoid wheat, oats, barley and rye. • Cereals are easy to store, prepare and cook with no waste.

  9. Effects of Cooking on Cereals • The cellulose softens and starch becomes more digestible, e.g. cooked rice or pasta becomes soft and easier to digest. • Moist heat causes starch grains to burst, absorb moisture and thicken liquids, e.g. roux sauces. • Dry heat causes starch grains to swell, burst and absorb fats, e.g. pastry, popcorn.

  10. Structure of Cereal Grain All cereal grains have a similar structure. Wheat is the most widely grown cereal in the world. A wheat grain is composed of three main parts: • Bran or husk (14%) is the outer layer and provides fibre, B-group vitamins and iron. It is usually removed during the processing of cereals. This process is known as refining. • Endosperm (84%) contains the energy store of the grain (mainly starch) and a protein called gluten. Coeliacs cannot absorb gluten. • The germ (2%) contains protein, fat and vitamin B and is the most nutritious part of the grain.

  11. Structure of Cereal Grain (continued)

  12. Flour • Flour can be made from rice, maize, oats and rye, but the most common type is wheat flour. • To produce flour, the cereal grains are ‘milled’ or ground down. • The production of white flour involves more refining than wholemeal flour (wholegrain), as the bran and germ are removed.

  13. How Flour is Made See Activity 13.5 in the TRB

  14. Bread • Bread is one of our staple foods. • There is a wide variety of breads available from all over the world; a lot of supermarkets now have instore bakeries. • Recently, there has been a big increase in the popularity of breadmaking at home. See Activity 13.6 in the TRB

  15. Potatoes • Potatoes are another staple food which is rich in starch, so they are included in this food group even though potatoes are technically root vegetables. • How many different potato dishes can you name in one minute? • They are a very versatile ingredient and are used in many ways in the diet.

  16. Pasta • Pasta is made from the endosperm (semolina) of durum wheat, which is mixed with water or egg to form a paste. • The paste is pressed into different shapes and dried. • Fresh pasta is partially dried and must be used within days. • Dried pasta is fully dried and keeps for up to a year. • Brown pasta is made with wholegrain semolina. • Other ingredients can be used to add flavour and colour to pasta, e.g. adding spinach makes green pasta (pasta verde), adding tomatoes makes it red, squid ink makes pasta black. Fresh herbs like basil are also used.

  17. Class Activities • Find out the names of as many different types of pastas as you can. • Watch this YouTube video to find out how pasta is made commercially. See Activity 13.8 in the TRB

  18. Rice • Rice is one of the world’s most popular cereals and is grown in Asia, the USA and Italy. • It contains less protein, fat and minerals than other cereals. • Many varieties are now availablethat can be used for a range of sweet and savoury dishes.

  19. Types of Rice

  20. Types of Rice (continued)

  21. Types of Rice (continued)

  22. How is Rice Produced Watch this short YouTube video to learn how rice is produced.

  23. Seeds • Seeds include sesame seeds, sunflower seeds, linseeds, pumpkin seeds and poppy seeds. • They are important in the diet because they are rich in omega, fatty acids, fibre and vitamin E. • They also add colour, texture and variety. • Can you suggest a variety of ways to include seeds in your diet?

  24. Breakfast Cereals • There is a wide variety of breakfast cereals made from different grains. • They come flaked (corn, bran), shredded (wheat) and puffed (rice). • Other ingredients are added, e.g. dried fruit, honey, nuts, cocoa, sugar and salt. • They are often fortified with vitamins and minerals. • The nutritive value depends on ingredients and the milk used. • Porridge, muesli and high-bran cereals are good choices as they are rich in fibre. Those high in sugar and salt and should be avoided.

  25. Cereals: Quick Revision • Explain what a cereal is and name six types of cereal. • Outline the nutritive and dietetic value of cereals in the diet. • Explain how cooking affects cereals. • Write an informative note on two of the following: • Potato • Pasta • Rice • Seeds

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