1. MyPlate is part of an inititative to help consumers make better food choices. MyPlate is designed to remind Americans to eat healthfully; it is not intended to change consumer behavior alone. MyPlate illustrates the five food groups using a familiar mealtime visual, a place setting.

2. The Anatomy of a Grain Bran – The outer layer. It contains B-vitamins, Iron, Protein, and Fiber Endosperm – Composed mostly of Carbohydrates and some protein. What is left when the grain is refined Germ – Contains the future plant. The main nutrients are Thiamin, Riboflavin, and Niacin (B-vitamins)

3. The orange section of the USDA’s MyPlate represents the grain food group Any food made from wheat, rice, oats, cornmeal, barley or another cereal grain. Examples include breads, pasta, tortillas, oatmeal, grits and breakfast cereals. Divided into 2 subgroups Whole grains: contain the entire grain kernel (bran, germ, endosperm Examples: whole-wheat flour, bulgur (cracked wheat), oatmeal, whole cornmeal, brown rice Refined grains: have been milled, a process that removes the bran and germ This is done to give grains a finer texture and improve shelf life, but also removes dietary fiber, iron, and some B vitamins (nutrient content is reduced by 25-90%) Examples: white flour, degermed cornmeal, white bread, white rice, white pasta Key Consumer Message : Make at least half your grains whole!!

4. Whole Grain consumption is associated with reduced risk of some chronic diseases Bowel disorders, cancer, strokes, heart disease, high cholesterol, type 2 diabetes Key Consumer Message : Make at least half your grains whole!!

5. Main Nutrients from “group”: Important sources of many nutrients, including: Dietary Fiber – important for bowel function, helps reduce constipation, provides a feeling of fullness, and whole grains in particular may help reduce blood cholesterol levels and may lower risk of heart disease, obesity, and type 2 diabetesietary Fiber Several B vitamins (thiamin, riboflavin, niacin, and folate - helps the body form red blood cells.) - they help the body release energy from protein, fat, and carbohydrates. B vitamins are also essential for a healthy nervous system. Minerals ( Iron -Iron is used to carry oxygen in the blood. Many teenage girls and women in their childbearing years have iron-deficiency anemia. They should eat foods high in heme-iron (meats) or eat other iron containing foods along with foods rich in vitamin C, which can improve absorption of non-heme iron. Magnesium -a mineral used in building bones and releasing energy from muscles. Selenium protects cells from oxidation. It is also important for a healthy immune system. Iron Magnesium Servings recommended per day (14-18 year olds): Girls - 6 oz total / 3 oz whole Boys – 8 oz total / 4 oz whole

6. Serving Size Examples: (copy at least 3) In general these are considered to be 1 ounce (oz) servings: 1 slice of bread 1 cup of ready-to-eat cereal 1 cup of cooked rice, cooked pasta, or cooked cereal 1 “mini” bagel 5-7 crackers 1 pancake 1 small tortilla (6” in diameter) Key Consumer Message : Make at least half your grains whole!!

7. Refrigerator Bread Dough 1 ½ Tsp. dry yeast ½ c. warm water 1/3 c. sugar ¾ tsp. salt 1/3 c. shortening 1 egg ¼ c. instant potato flakes (mixed with ½ cup warm water) 3 ½ to 4 C. flour Dissolve the yeast in warm water. Stir in the sugar and let sit until it is bubbly. Add salt, shortening, eggs, mashed potatoes, and 2 cups of flour. Beat until smooth. Mix enough of the remaining flour to make the dough easy to handle. Turn the dough onto a lightly floured board. Knead until smooth and elastic, about 5 min. Place dough in a greased gallon zip lock bag, making sure the air is out. Refrigerate at least 8 hrs.