1. Plants in Human Culture Learning Target: Primary Plant Food Groups
I Can...Describe the various plant food groups including characteristics and contribution to society
I Will...
List and define the various plant food groups
Identify distinguishing characteristics of each group
Identify primary use/contribution to society

2. Learning Target: Primary Plant Food Groups
Cereals – Grasses that contain grains
Grain – edible dry fruit of a cereal
Fruit – Swollen plant ovary containing seed(s)
Worldwide
≈ 50% calories in human diets
Animal feed
Wheat - highest produced
Followed by corn & rice
Oats, sorghum, and rye
Learning Target: Primary Plant Food Groups

3. Learning Target: Primary Plant Food Groups
WHEAT – seed of wheat grass plant
Bran - outer covering, thin layers
Germ – part that will grow into new plant
Endosperm – material to nourish young plant 
Hard Wheat - contains lots of gluten (protein in endosperm) – used for bread
Soft Wheat – less gluten – used for pastry, pie crusts
Learning Target: Primary Plant Food Groups

4. Learning Target: Primary Plant Food Groups
WHEAT –
Durum Wheat (semolina is durum wheat flour) – used for pasta
Whole wheat flour – made from entire kernel
White flour – made without outer bran covering (bran contains vitamin-B and iron)
Wheat germ – inner part of kernel 
Enriched flour has vitamins added
Learning Target: Primary Plant Food Groups

5. Learning Target: Primary Plant Food Groups
CORN –(maize) five main types
Flint and Dent – used primarily to feed live stock
Popcorn – type of flint corn
Flour Corn – kernels with soft, floury starch – used for baked goods
Sweet Corn – kind we eat
75% of corn crop is used to feed other animals that give us milk, eggs, and meat
Learning Target: Primary Plant Food Groups

6. Learning Target: Primary Plant Food Groups
RICE - 50% of the human race eats rice three times per day.
Grows best when submerged in water mostly in Southeast Asia
Arkansas and California produce rice
Brown rice – outer husk of rice kernel removed (milled), leaves brown rice which contains oils, vitamins, and proteins – doesn’t keep well
White rice – what’s left after brown layers are removed
Learning Target: Primary Plant Food Groups

7. Learning Target: Primary Plant Food Groups
RICE -
Enriched Rice – has vitamins added
Converted Rice – treated with steam pressure, helps make it fluffier when cooked
Instant Rice – milled, completely cooked then dried
Wild Rice – not related to other rice except that it belongs in grass family.
40,000 varieties of long, medium and short grain rice
Learning Target: Primary Plant Food Groups

8. Learning Target: Primary Plant Food Groups
ALFALFA used as forage – crops that animals graze on.
Most American farm land is pasture
Hay – dried forage used for winter feed 
BARLEY – very hard cereal grain – used in beer production and animal feed
SORGHUM – grown as substitute for corn in dry areas. Used as animal feed 
Learning Target: Primary Plant Food Groups

9. Learning Target: Primary Plant Food Groups
OATS - Mostly grown for animal feed
MILLET – staple food for one third of world’s population, seeds are the smallest of cereal grains
COTTON – fibers used for clothing
Learning Target: Primary Plant Food Groups

10. Learning Target: Primary Plant Food Groups
Root crops – roots or underground stems used as food storage (carbs) by plants
Potatoes, carrots, beets, radishes
Legumes – protein-rich seeds in pods
Improve nitrogen content of soil
Soybean, peanuts
Alfalfa, clover (livestock feed)
Learning Target: Primary Plant Food Groups

11. Learning Target: Primary Plant Food Groups
Fruits – Swollen ovary of flower containing seed(s)
Apples, tomatoes, cucumbers
Vegetables – Edible portions of the plant other than the fruit
Leaves, stems, roots, seeds
Celery, Rhubarb, Asparagus
Nuts – Dry one-seed fruit encased in a hard shell
Walnuts, Hazelnuts, Pistachios
Learning Target: Primary Plant Food Groups

12. Learning Target: Primary Plant Food Groups
Spices & Herbs – Food crops that add variety and pleasure to our diet by enhancing flavor
Spices generally come from plant parts other than leaves
Nutmeg, ginger, paprika, cloves, pepper, cinnamon
Herbs generally leaves
Rosemary, dill, basil, mint, oregano
Learning Target: Primary Plant Food Groups

13. Learning Target: Primary Plant Food Groups
Flavorings – Usually in separate category although classified
Licorice, vanilla,
Oils – Usually squeezed from plants. Can be extracted from leaves or seeds.
Corn oil, sunflower oil, cottonseed, olive, soybean, palm, coconut
Learning Target: Primary Plant Food Groups

14. Learning Target: Primary Plant Food Groups
Many cultivated plants fall into more than one category
SOYBEANS – important because of protein content
Soybean oil is used for cooking and to make margarine
Tofu – made from white liquid pressed from steamed soybean.
Soybeans and alfalfa add nitrogen to soils
Learning Target: Primary Plant Food Groups

15. Learning Target: Primary Plant Food Groups
SUNFLOWER – two types grown for crops – oilseed and non-oilseed
Sunflower oil is a polyunsaturated fat – it helps lower cholesterol by helping body get rid of newly formed cholesterol
Non-oilseed seeds used as snack and animal food
Learning Target: Primary Plant Food Groups

16. Learning Check: Primary Plant Food Groups
1. We learned before that 90% of the world's food supply comes from <20 plant species; what food group do you think contributes the most to the worlds food supply?
2. Distinguish between a fruit and a vegetable. Provide an example of each.