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GRAINS

GRAINS. The story of civilization. Parts of the grain. BRAN: Fiber (helps digestive system) B Vitamins Protects seed ENDOSPERM: (used to make white flour) ENERGY *Carbohydrates *Proteins

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GRAINS

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  1. GRAINS The story of civilization

  2. Parts of the grain BRAN: Fiber (helps digestive system) B Vitamins Protects seed ENDOSPERM: (used to make white flour) ENERGY *Carbohydrates *Proteins GERM: Vitamin E Antioxidants Whole wheat flour uses all parts of the grain kernel.

  3. What grains do for our body • Provides Carbohydrates: • Major source of ENERGY!!! • 4 calories per gram • Provides Protein • Plant proteins are incomplete proteins • Animal proteins are complete proteins • Provides iron • Provides B vitamins

  4. How much do we need? • We need 6 oz. of grains a day…. • NO cookies, cakes, • pastries, doughnuts or cereal with sugar. • WHAT COUNTS AS A 1 oz. serving? • 1 slice of bread/dinner roll • ½ of an English muffin, or bagel • ½ cup pasta, rice or oatmeal • 1 tortilla • 1oz of cereal (about one cup) • 5-6 crackers At least 3 oz. of whole grains everyday

  5. Examples of Grain Products. Usually foods high in carbohydrates are low in fat, and high fat products are low in carbohydrates. • BREAD/CRACKERS/BAGELS-Wheat, white, rye, sourdough • RICE-white, brown, long and short grain • CORN • PASTA- durum wheat • OATS • Tortillas • CEREAL

  6. What Is A Nutritious Grain? • Read the label…. • Contents must be listed in order of weight • When sugar appears near the top of a list you receive fewer nutrients. • Fortified: extra nutrients added (more than enriched)

  7. What is required by LAW • All food products must • have a nutrition label with fat, • carbohydrates and • vitamin/mineral content.

  8. LETS LOOK AT SOME LABLES • To figure out the percentage of calories from sugar divide grams of sugar by total grams of carbohydrates. • Example: • A product with 4 grams of sugar and 30 grams of total carbohydrates • 4/30=13% calories from sugar • LETS TRY OUR OWN!!!

  9. COOKING GRAIN PRODUCTS • Making bread: • Fermentation- process in which carbon dioxide is released as dough rises • Cooking Rice: • Cooked rice has absorbed all water • Minute rice} pre-cooked and dried • Brown rice} used entire grain of rice, nut like flavor. • White rice} is enriched because of processing but has less fiber • Converted rice} partially cooked before bran is removed. • Pasta: • Triples/doubles in size when cooked • Al dente: Not cooked all the way, a little chewy.

  10. Terms: Leavening agent: Causes baked products to rise. Quick breads: Pancakes, muffins, biscuits, and waffles are examples. Biscuit method: Involves mixing dry ingredients, cutting in shortening, and then adding liquid ingredients. Muffin method: Involves mixing dry ingredients in one bowl and liquid ingredients in another, making a “well” in the dry mixture, and pouring the liquid ingredients into the “well”.

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