1. We get most of our carbohydrates from the GRAINS group. 2. FRUITS and VEGETABLES are also a good source of carbohydrates. 3. Almost all of our carbohydrates.

Slides:

Advertisements

Similar presentations

Advertisements

Notes on Grain, Rice and Pastas

Whole Grains & Fiber.

Grains, Pasta, Rice.

Carbohydrates. 1.We get most of our carbohydrates from the GRAINS group. 2.FRUITS and VEGETABLES are also a good source of carbohydrates. 3.Almost all.

Fiber 1.The average American does not get enough FIBER in their diets. 2.The National Cancer Institute recommends that the average person gets GRAMS.

2.05KK Grains: Good for You1 GRAINS: GOOD FOR YOU BARLEY CORN OATS RICE WHEAT REMEMBER: Grains are a great source of carbohydrates. When whole grains.

Carbohydrates. 1.We get most of our carbohydrates from the GRAINS group. a.Grains are the edible seeds of certain GRASSES. b.The principle grains are.

GRAINS AND FIBER GRAINS, GLORIOUS GRAINS. Grains are the primary source of carbohydrates needed to provide fuel for the body.

Grains & Cereals. What are cereals? Starchy grains (the SEEDS of plants) that are suitable to use as food Used to make: –Breakfast foods –Flours –Meals.

What is a Carbohydrate? Carbohydrates are the main nutrients found in the grain group. Carbohydrates can be found in smaller quantities from the other.

Carbohydrates. 1.We get most of our carbohydrates from the GRAINS group. 2.FRUITS and VEGETABLES are also a good source of carbohydrates. 3.Almost all.

Objective: Understand carbohydrates and what foods they are found in. Warm up: 1. What is your favorite source of carbs?

CARBOHYDRATES. WHAT DO YOU KNOW ABOUT CARBS?  The body’s most preferred source of energy  60% of our daily food WHAT ARE CARBS?

CARBOHYDRATES Simple and Complex.

Chapter 32 Grains Chapter 15.

Carbohydrates Sources and functions in the body. Agenda: Functions in the body Sources of carbohydrates Complex and simple “carbs” Fiber Rice and Pasta.

Carbohydrates!!! TWO TYPES: Simple = sweet/sugar Complex = starches/fibrous.

Types and Cooking Methods

Fiber Powerpoint Templates.

Grain Products Chapter 30

Foods 1 Review. The name for common table sugar is… 1.Sucrose 2.Glucose 3.Lactose.

STARTER 1 cup = _____________ Tbsp 1 Tbsp = _____________tsp ½ Tbsp = _____________tsp.

Roughage or Fiber.

Grain Products. Benefits of Grains Grains are universal and versatile They are nutritious, flavorful, and can be included in any meal.

Grains. What Are Grains? Grains are plants in the grass family. Seeds or kernels of these plants are harvested and processed for food.

Simple and Complex CARBOHYDRATES. We get most of our carbs from the grains group. Almost all of our carbohydrates come from plant food sources. Carbohydrates.

Grain Products Chapter 32. Parts of a Kernel Grains – seeds of plants in the grass family. Germ – tiny embryo that will grow into a new plant Endosperm.

Carbohydrates. 1.We get most of our carbohydrates from the GRAINS group. 2.FRUITS and VEGETABLES are also a good source of carbohydrates. 3.Almost all.

Powerpoint Templates Page 1 Powerpoint Templates Fiber.

Unit #10 Grain Products.

Grains. Quick Review Thinking back to the movie, during the Great Depression, what did the government require mills to do? Enrich or fortify grain products.

Grain, Rice and Pasta.

GRAINS AND FIBER GRAINS, GRAINS, GLORIOUS GRAINS.

Grains Foods I: Fundamentals. Types of Grains Wheat Wheat Rye Rye Oats Oats Barley Barley Corn Corn Buckwheat Buckwheat Rice Rice Quick-cooking grains.

Grain Products. Parts of a grain kernel Nutrients in Grains Endosperm –Complex carbohydrates –Incomplete protein Bran –Fiber –B vitamins –Iron Germ –Unsaturated.

Chapter 32 GRAIN PRODUCTS What is a Grain?  All plants in the grass family including wheat, corn, rice, oats, rye, barley, buckwheat, and millet.

G RAIN P RODUCTS Study Guide. L IST AT LEAST THREE BENEFITS OF GRAINS. Grains are universal and versatile. They are nutritious, flavorful, and can be.

Our bodies natural plumbing system! Non energy Producing Nutrient  Vitamins  Minerals  FIBER  Water Energy Producing Carbohydrates Protein Fat.

BREAD, CEREAL, RICE AND PASTA Chapter 50. WHAT ARE GRAINS? Germ – tiny embryo that will grown into a new plant. Endosperm – the food supply for the embryo.

Carbohydrates. 1.We get most of our carbohydrates from the GRAINS group. 2.FRUITS and VEGETABLES are also a good source of carbohydrates. 3.Almost all.

Complex Carbs.  Made of long chains of simple carbs.  Starches and Dietary Fiber are the two types of Complex Carbs.  Found in vegetables, beans, bread,

Dietary Fiber. Fiber Fiber: tough, fibrous cell walls of plants Human digestive enzymes can not break down fiber, so it passes through the digestive system.

Carbohydrates and Fiber

Starter Write down 2 examples of simple carbohydrates.

CARBOHYDRATES Simple and Complex.

A substance contained in food and used in the body.

CARBOHYDRATES Simple and Complex.

Grains Cooking & Storing Pasta Rice Potpourri

GRAINS, GRAINS, GLORIOUS GRAINS

CARBOHYDRATES Simple and Complex.

GRAINS, GRAINS, GLORIOUS GRAINS

Grains, rice and pasta Chapter 17 Food for Today.

CARBOHYDRATES Simple and Complex.

CARBOHYDRATES Simple and Complex.

1. Popular Examples: Pasta, Rice, Bread, Cereal

Types and Cooking Methods

Carbohydrates The Fuel Machine.

GRAINS, GRAINS, GLORIOUS GRAINS

Grains & Cereals.

Presentation transcript:

1. We get most of our carbohydrates from the GRAINS group. 2. FRUITS and VEGETABLES are also a good source of carbohydrates. 3. Almost all of our carbohydrates come from PLANT food sources. 4. The main function of carbohydrates is to PROVIDE ENERGY. They provide FOUR calories per gram.

5. If we eat more carbs than our bodies need for energy, they get stored as FAT. 6. The three types of carbohydrates are: a) SIMPLE SUGARS b) COMPLEX STARCHES c) FIBER 7. Sugars are SIMPLE. Starches are COMPLEX. 8. Complex starches will BREAK DOWN into simple sugars.

SIMPLE SUGARS Food Sources:

COMPLEX STARCHES Food Sources:

9. List the different types of sugars and their food sources:

1. The average American does not get enough FIBER in their diets. 2. The National Cancer Institute recommends that the average person gets GRAMS of fiber every day. 3. Two other common names for fiber are: ROUGHAGE or CELLULOSE.

4. Fiber is important because it attracts WATER to the INTESTINES and helps move food through our systems faster. You have to have water along with fiber or it is not as effective. 5. Benefits of fiber include a lowered risk of DIVERTICULITUS, hemorrhoids and colon or rectal cancer.

6. List the two types of fiber and the main functions they perform: 7. Cellulose is insoluble, or non-digestible.

8. Fiber only comes from PLANT food sources. You CANNOT get fiber from animal food sources. 9. Foods that are high in fiber include: Fruits and Veggies (Especially the Skins!) Whole Grains Legumes/Beans Bran 10. Ways to increase fiber in the diet include: Make Half Your Grains Whole grains Use Whole Wheat Flour Eat the Skins

11. Label the Wheat Kernel below: A.__ENDOSPERM___ Provides: Starch Protein B.__GERM___ Provides: Unsaturated Fatty Acids “B” Vitamins Vitamin E Iron Zinc Other Trace Minerals C.__Bran___ Provides: Fiber Vitamins Minerals

12. The MOST beneficial part of the wheat kernel is the: Germ 13. The LEAST beneficial part of the wheat kernel is the: Endosperm

14. When a product claims that it is “Whole Wheat” or “Whole Grain”, it must use the ENTIRE wheat kernel, or ALL THREE parts. 15. Other products, like white bread and rice, usually only use the ENDOSPERM, which is the LEAST beneficial part of the wheat kernel. 16. ENRICHED: some of the nutrients that were lost in processing are added back into the product. 17. FORTIFIED: 10% more of the Daily Value for the nutrient is being added.

1. List the types of rice below: Rice and Pasta

2. To cook rice: A. Use about 2 CUPS of water for every cup of rice. B. Bring WATER to a boil. C. Add rice and COVER the pan. D. Bring water back up to a BOIL. E. Reduce heat so rice will SIMMER. F. Check for DONENESS. The rice should be TENDER but firm, and there should be no water left. G. If some water remains, continue cooking, but remove the LID. 3. Rice Yield: 1 cup uncooked rice will make 3 cups cooked rice (1:3 ratio)

3. To cook pasta: A. Use about 1 QUART of water for every 4 ounces of dry pasta. B. Bring water to a BOIL. C. Add pasta SLOWLY to boiling water so boiling does not stop. D. Do not COVER the pan. E. Stir pasta FREQUENTLY while it’s cooking. F. Cook pasta to al dente stage (pasta remains firm to the bite). G. Drain pasta in a COLANDER. H. To keep pasta WARM, set the colander over a pan of hot water and cover with the colander. 3. Pasta Yield: 1 cup uncooked pasta will make 2 cups cooked pasta (1:2 ratio)