Grains
Download
1 / 24

Grains - PowerPoint PPT Presentation


  • 223 Views
  • Updated On :

FNEP STAFF TRAINING ONLY, DO NOT USE WITH FNEP PARTICIPANTS . Grains. By Melissa Bess Nutrition and Health Education Specialist. 02/2007. Introduction. Gluten Gluten sensitivities Whole grains Protein/amino acids 16 different grains/breads. Gluten.

loader
I am the owner, or an agent authorized to act on behalf of the owner, of the copyrighted work described.
capcha
Download Presentation

PowerPoint Slideshow about 'Grains' - Solomon


An Image/Link below is provided (as is) to download presentation

Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author.While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server.


- - - - - - - - - - - - - - - - - - - - - - - - - - E N D - - - - - - - - - - - - - - - - - - - - - - - - - -
Presentation Transcript
Grains l.jpg

FNEP STAFF TRAINING ONLY, DO NOT USE WITH FNEP PARTICIPANTS

Grains

By Melissa Bess

Nutrition and Health Education Specialist

02/2007


Introduction l.jpg
Introduction

  • Gluten

  • Gluten sensitivities

  • Whole grains

  • Protein/amino acids

  • 16 different grains/breads


Gluten l.jpg
Gluten

  • Gluten is a protein in wheat, rye, barley, and oat products

  • Gives cohesiveness to dough

  • Now food labels must list wheat under allergy info, if gluten is in the product


Gluten sensitivity l.jpg
Gluten sensitivity

  • Immune system is intolerant of gluten

    • Not an allergy

    • Symptoms – bloating, diarrhea, constipation, fatigue, etc

    • Celiac disease – damage to small intestine, impaired ability to absorb nutrients, can cause malnutrition

    • Often misdiagnosed, thought to be in 1 in 133 people

    • Genetic disorder


Whole grains l.jpg
Whole grains

  • Contains entire grain kernel

    • Bran

    • Germ

    • Endosperm

  • Visible on label


Amino acids l.jpg
Amino acids

  • Building blocks of protein

  • 9 essential – can only get from diet

  • 11 non-essential – body can make

  • 20 total


Amaranth l.jpg
Amaranth

  • Aztec culture to Asia

  • In South America, popped like popcorn

  • Gluten-free

  • Ancient whole grain

  • Carb, protein, polyunsaturated fat

  • One of best sources of vegetable protein

  • Calcium, iron, fiber, vitamins A and C, amino acids

  • More iron and fiber than wheat, 2x as much calcium as milk

  • Eat as cereal, mix with other grains, add to stir-fry or soups


Barley l.jpg
Barley

  • Contains gluten

  • Egypt and England

  • One of the oldest cultivated grains

  • Highly adaptable, grown from north of the Arctic and in Africa

  • Hulled – more whole grain nutrients, very slow cooking

  • Pearled – not technically a whole grain, but full of fiber


Buckwheat l.jpg
Buckwheat

  • Gluten-free

  • Cousin of rhubarb, not technically a grain and not wheat

  • Nutrients, nutty flavor, and appearance led to adoption by grain group

  • Often used to make pancakes

  • Contains antioxidant called rutin, which may prevent bad cholesterol from blocking blood vessels


Bulgur l.jpg
Bulgur

  • When wheat kernels are

    boiled, cracked, and sorted

  • Often made from durum wheat (made into pasta or bread, hardest of all wheats)

  • Nutritious fast cooking food (10 mins to boil), common use in tabbouleh (minty grain and vegetable salad)


Kashi cereals l.jpg
Kashi cereals

  • Contains whole grains

    • Whole oats, brown rice, whole rye, triticale, buckwheat, barley, sesame seeds

  • No artificial sweeteners, preservatives, colors, or flavors


Millet l.jpg
Millet

  • Gluten-free

  • Ancient whole grain mentioned in Bible

  • High in protein, fiber, B-vitamins, amino acids, phytochemicals, iron, magnesium, phosphorus, and potassium

  • Grain found in bird feeders in U.S. but very popular in India, China, and South America

  • Has mild flavor, mixed with other grains


Muesli l.jpg
Muesli

  • Dry - Contains organic rolled oats, rye flakes, dried nuts, dried fruits, and seeds

  • Fresh – rolled oats soaked in water or fruit juice, includes chopped fresh fruits, ground nuts or seeds, milk products (yogurt, cream, cottage cheese, etc), or lemon juice

  • Fresh - not to be mixed with fresh milk, it coagulates from acids in lemon or apple juice


Dry vs fresh l.jpg

Dry

Fresh

Dry vs. fresh


Slide15 l.jpg
Oats

  • Inherently gluten-free

  • Frequently contaminated with wheat during growing or processing


Polenta l.jpg
Polenta

  • Made from cornmeal

  • Alternative to rice, pasta, potatoes


Popcorn l.jpg
Popcorn

  • Gluten-free

  • Ancient whole grain (5,600 yrs old)

  • Choose low-fat without trans fat


Quinoa l.jpg
Quinoa

  • Gluten-free

  • Ancient whole grain (5,000 yrs old) comes from Incas

  • Protein, carb, polyunsaturated fat

  • Complete protein, best sources of vegetable protein (all 9 essential amino acids)

  • Fiber, iron, magnesium, riboflavin

  • Eat as cereal, infant cereal, in salads, or can substitute for any grain in almost any recipe


Sorghum l.jpg
Sorghum

  • Gluten-free

  • From farmers in Great Plains, thrives during droughts

  • In U.S., most goes to animal consumption, made into wallboard, or for packing materials

  • Worldwide, 50% goes to human consumption

  • Eaten like popcorn, ground into flour for baked goods, or brewed into beer


Spelt bread l.jpg
Spelt bread

  • Ancient whole grain

  • 8,000 yrs old, one of original seven grains mentioned in Bible

  • Contains 8 of the 9 essential amino acids

  • High in fiber, excellent source of vitamin B2

  • Alternative to wheat


Sprouted grain bread l.jpg
Sprouted grain bread

  • Made from sprouted wheat, rye, and other grains

  • Sprouted wheat – actually allow wheat berries to sprout or grow, then grind into dough

  • Contains no flour

  • Easier to digest, simple sugars


Triticale l.jpg
Triticale

  • Contains gluten

  • Hybrid of durum wheat and rye

  • Been around for 35 years

  • 80% grown in Europe

  • Grows easily without pesticides or fertilizers

  • Nutty flavored, more protein and less gluten than wheat alone


Wild rice l.jpg
Wild rice

  • Gluten-free

  • Higher in protein, iron, fiber, and B vitamins than brown rice but less calcium and iron

  • Not technically rice, but a seed

  • Whole grain



ad