Presentation on theme: "Nutrition and Wellness Gold 5"— Presentation transcript:
1Nutrition and Wellness Gold 5 Grain ProductsNutrition and WellnessGold 5
2Key Concepts Describe how food is made from Grains. Explain how the processing of grains can affect their nutritional value.Name and describe six grains.
3Main IdeaGrains are a versatile, nutritious, and flavorful addition to meals and an economical way to stretch a food budget.
4GrainsGrains are plants in the grass family cultivated for their fruits or seeds.Common grains includeWheatOatsRyeBarleyBuckwheat
5Grains Kernels- separate dry fruits harvested and processed for food. Sometimes called wheat berries.Four parts to every grain kernelBranEndospermGermHull
6Kernel Make-up Bran- edible, outer layer of the kernel Endosperm- Largest part of the kernel made of proteins and starches. Supply the plant with food.Germ- the seed that grows the new plant.Hull- the edible outer shell that is removed after harvesting.
7Nutrients in Grains Bran Contains Endosperm Contains Dietary fiber B VitaminsMineralsEndosperm ContainsComplex carbohydratesProteins
8Nutrients in Grains Germ contains Protein Unsaturated Fats B Vitamins E VitaminsIronZincPhytochemicals
9Nutrients in Grains All grains must be processed before consumption. The type of processing affects a grain’s nutrient value.A Grains’ bran and germ are often removed during processing, leaving only the endosperm.White flour and breakfast cereals
10Nutrients in GrainsRemoving the Bran and Germ removes most vitamins, minerals, phytochemicals, and dietary fiber.Enrichment- replacing lost nutrients using supplements and/or fortified nutrients.
11Nutrients in GrainsWhole-Grain products- processed with the whole grain kernel.Include products like whole wheat flour, whole grain bread, and whole grain cereals.Maintains most of the natural nutritional value.
12Grains Wheat Texture Usages Wheat Berries- Include the entire wheat kernelChewyUsed as cereals or in Grain dishesBuckwheat- seed of a non grass plant that is used like grainNutlike & earthy flavorFlour and cerealsCouscous- steamed, cracked endosperm or durum wheat.Pasta like flavor and textureCereals, salads, and desserts.Quinoa- small ivory colored, rice-like grain that has more protein than any other grainUnique mild flavor.Used in South American cuisines. Used as a side dishes, soups, and puddings.
13Grains-RiceStarchy seed of plants grown in flooded fields in warm climatesGrown mostly in Asia, but also in the United States.Rice is often identified by the length of the rice grain.
14Types of Rice Grains Long-Grain Rice Medium-Grain Rice Most popular rice in the U.S.Grains are fluffy and stay separated when cooked.Fine texture and a nutlike aroma and flavor.Medium-Grain RicePlump, tender, and moist.Grains stick together.Works well for puddings and cold salads.
15Types of Rice Grains Short-Grain Rice Almost round Highest starch content of the 3 types of riceUsed in creamy dishes and Asian cuisine
16Rice ProcessingProcessed in several different ways yielding products with different colors, textures, and nutritional values.Enriched Rice- Bran and Germ removed losing nutrients.Brown Rice- Whole-grain form of rice.Takes considerably longer to cook.Converted- Steamed under pressure to remove hull and preserve nutrientsInstant- Precooked and Dehydrated before packaging.Minute Rice
17CornMost popular food plant in the world and the most widely grown crop in the United States.Used for many purposes including food, plastics, dyes, and ethanol fuel.Served in many different forms.
18CornHominy- dried kernel with the hull and germ removed, leaving only the endosperm.Grits- coarsely ground hominy used as breakfast cereals and side dishes.Cornmeal- ground, dried, corn kernels.Cornstarch- Used as a thickening agents for desserts. Made only from the endosperm of the corn kernel.
19Oats Pleasant, slightly sweet flavor. Used mostly to feed live-stock and for a hot breakfast cereal.Have a considerable amount s of nutrients and dietary fiber.Can be pre-cooked and dehydrated for instant uses.
20Other GrainsBarley- contains large amounts of dietary fiber and has a mild flavor with a chewy texture. Used mostly in soups and stews.Rye- often used in crackers and bread, rye is a dark grain with a hearty flavor.Wild Rice- a seed of a water grass with a crisp texture and nutlike flavor.Not an actual form of rice.
21PastaPasta is an Italian word meaning “paste” that refers to dough made from flour and water.Macaroni- made from durum wheat flour and water.Noodles-which have egg solids added for tenderness.
22PastaDurum wheat is grown only for pasta and is processes into semolina flour.Semolina flour gives pasta its yellow color and nutlike flavor.Products made from durum keep their shape and firm texture when cooked.
23Pasta Pasta is sold in both dry and fresh forms Dried tend to be less expensive, have a longer shelf life, and are a staple in many diets.Fresh pasta is perishable and is found in the refrigerated sections.
24Common Types of Pasta Egg Noodles- Egg soilds added for tenderness. Orzo- Small, rice-shaped pasta, good for salads and soups.Penne-Straight tube-shaped pasta cut diagonally on the ends.
25Common Types of PastaElbow macaroni- Small, curved tube- shaped pasta.Conchiglie- Seashell pastaManicotti- Large tube-shaped pasta, usually stuffed
26Common Types of PastaLinguine- Long, narrow, flat pasta. Holds sauces well. Lasagna-Wide, flat noodles, usually baked with sauce. Fettuccine-long, flat pasta, wider than linguine. Farfalle-Bowtie pasta Spaghetti- Long, thin round pasta.