Presentation is loading. Please wait.

Presentation is loading. Please wait.

© FAB and AHDB 2013 Bread A staple of the diet Nice graphic here.

Similar presentations


Presentation on theme: "© FAB and AHDB 2013 Bread A staple of the diet Nice graphic here."— Presentation transcript:

1 © FAB and AHDB 2013 Bread A staple of the diet Nice graphic here

2 © FAB and AHDB 2013 Learning Objectives To understand the role of bread in a healthy and balanced diet. To investigate the nutrients bread provides. To review bread intake in the UK. To learn how bread consumption has changed over time.

3 © FAB and AHDB 2013 The role of bread in a healthy and balanced diet Bread sits within the Bread, rice, potatoes, pasta and other starchy foods group in the Eatwell plate. About one third of the food we eat should be from this group.

4 © FAB and AHDB 2013 The Bread, rice, potatoes, pasta and other starchy foods group Foods in this food group include those made from grains, such as bread, breakfast cereals, pasta and rice. It also contains vegetables such as potatoes and yams. Starchy foods provide us with energy, mainly in the form of carbohydrate, and various nutrients.

5 © FAB and AHDB 2013 Nutrients in bread Bread provides several important nutrients: Carbohydrate Provide us with energy. Carbohydrate Provide us with energy. Fibre Keeps the gut healthy. Fibre Keeps the gut healthy. Protein Needed for growth. Protein Needed for growth. Did you know? There is more fibre in wholemeal bread, but white bread also provides fibre.

6 © FAB and AHDB 2013 Which is the main macronutrient provided by bread? Protein Fat Carbohydrate ANSWER: Carbohydrate is the main macronutrient provided by bread.

7 © FAB and AHDB 2013 Nutrients in bread Vitamins Thiamin and niacin: For release of energy from food. For normal function of nervous system, muscles and skin. Folate: For formation of healthy red blood cells. For development of nervous system. Thiamin and niacin: For release of energy from food. For normal function of nervous system, muscles and skin. Folate: For formation of healthy red blood cells. For development of nervous system. Calcium: For healthy bones and teeth. Iron: For oxygen transport in blood. Magnesium: For energy release from food. For healthy bones. Calcium: For healthy bones and teeth. Iron: For oxygen transport in blood. Magnesium: For energy release from food. For healthy bones. Minerals

8 © FAB and AHDB 2013 Contribution of bread to UK nutrient intakes * NDNS (2000/2001) + NDNS (2010/2011) +Macronutrients Carbohydrate16-20%Dietary fibre20% Protein9-11% *Vitamins*Minerals Thiamin14%Calcium19% Folate11%Iron15% Niacin11%Magnesium13% Zinc11% Potassium5% Selenium5%

9 © FAB and AHDB 2013 The role of bread in the UK diet Bread is an important part of the traditional British diet. Potatoes and bread have been the main starchy foods in the traditional British diet for many years. Both bread and potatoes have been common staple foods in the diet and important sources of nutrients.

10 © FAB and AHDB 2013 The role of bread in the UK diet Bread was traditionally eaten at breakfast, lunch and dinner. It is now more likely to be consumed at breakfast and lunch times, but not with evening meals. Bread is consumed by 33% of people who eat breakfast, making it a popular breakfast item (Gibson & Gunn 2011).

11 © FAB and AHDB 2013 How many slices of bread per day do people in the UK eat on average? 1 slice 2 ½ slices 4 ½ slices 7 slices ANSWER: On average, 2 ½ slices are eaten.

12 © FAB and AHDB 2013 How many slices of bread per day did people eat 70 years ago? 1 slice 2 ½ slices 4 ½ slices 7 slices ANSWER: Seventy years ago people ate on average 7 slices of bread per day.

13 © FAB and AHDB 2013 Bread intake in the UK In the 1940s (when national consumption was first measured), people consumed an average of 7 slices of bread per day. Today, the average intake of bread in the UK is 2 ½ slices. Why do you think bread intake decreased?

14 © FAB and AHDB 2013 Why has bread intake decreased? Bread (and potatoes) have declined at the expense of other starchy foods such as pasta, rice and other cereals. A larger variety of starchy foods is now available. People can chose from a large array of products including breakfast cereals, crumpets, bagels and croissants.

15 © FAB and AHDB 2013 Why has bread intake decreased? There has been a decline of the traditional British diet. More international dishes are now consumed, such as Italian or Asian dishes, which are typically based on pasta and rice. Misconceptions about bread can also lead to lower intakes. What myths about bread have you heard?

16 © FAB and AHDB 2013 Myth or fact? Eating starchy foods, such as bread, leads to weight gain. MYTH Bread commonly causes allergies and bloating. Bread can help with certain digestive problems because of its fibre content. MYTH FACT

17 © FAB and AHDB 2013 What happens if we eat less bread? People who avoid or cut down on bread risk reducing their intakes of the nutrients provided by bread. Avoiding bread and other starchy foods altogether can lead to low intakes of fibre and important nutrients, such as calcium and iron.

18 © FAB and AHDB 2013 Summary Bread is a starchy food. Starchy foods should make up one third of our diet. Bread contains a range of important nutrients. Bread is an important staple of the traditional British diet, but intakes are now much lower. Reducing bread intake, without replacing it with other starchy foods that contain similar nutrients, can lead to low intakes of fibre and important nutrients.

19 © FAB and AHDB 2013 Quiz Time to test your knowledge! Home END

20 © FAB and AHDB 2013 Question 1 How much of the food we eat should come from the Bread, rice, potatoes, pasta and other starchy foods group? A. One third B. One quarter C. One fifth

21 © FAB and AHDB 2013 Correct! Next question Next question

22 © FAB and AHDB 2013 Incorrect Try again Try again Next question Next question

23 © FAB and AHDB 2013 Question 2 Which is the main macronutrient provided by bread? A. Protein B. Fat C. Carbohydrate

24 © FAB and AHDB 2013 Correct! Next question Next question

25 © FAB and AHDB 2013 Incorrect Try again Next question Next question

26 © FAB and AHDB 2013 Question 3 Which of these minerals provided by bread is required for transporting oxygen in the blood? A. Calcium B. Iron C. Magnesium

27 © FAB and AHDB 2013 Correct! Next question Next question

28 © FAB and AHDB 2013 Incorrect Try again Next question Next question

29 © FAB and AHDB 2013 Question 4 What is the average number of slices of bread eaten per person per day in the UK? A. 7 B. 3 C. 2.5

30 © FAB and AHDB 2013 Correct! Next question Next question

31 © FAB and AHDB 2013 Incorrect Try again Try again Next question Next question

32 © FAB and AHDB 2013 Question 5 Which of these foods is considered a starchy food? A. Couscous B. Cheese C. Broccoli

33 © FAB and AHDB 2013 Correct! Next question Next question

34 © FAB and AHDB 2013 Incorrect Try again Try again Next question Next question

35 © FAB and AHDB 2013 Question 6 When was national bread consumption first measured? A. 1940s B. 1950s C. 1960s

36 © FAB and AHDB 2013 Correct! End of quiz End of quiz

37 © FAB and AHDB 2013 Incorrect Try Again Try Again End of quiz End of quiz

38 © FAB and AHDB 2013 © FAB and AHDB


Download ppt "© FAB and AHDB 2013 Bread A staple of the diet Nice graphic here."

Similar presentations


Ads by Google