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Grains - PowerPoint PPT Presentation

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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.

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Grains l.jpg



By Melissa Bess

Nutrition and Health Education Specialist


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  • Gluten

  • Gluten sensitivities

  • Whole grains

  • Protein/amino acids

  • 16 different grains/breads

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  • 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

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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

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Whole grains

  • Contains entire grain kernel

    • Bran

    • Germ

    • Endosperm

  • Visible on label

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Amino acids

  • Building blocks of protein

  • 9 essential – can only get from diet

  • 11 non-essential – body can make

  • 20 total

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  • 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

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  • 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

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  • 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

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  • 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)

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Kashi cereals

  • Contains whole grains

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

  • No artificial sweeteners, preservatives, colors, or flavors

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  • 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

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  • 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

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Dry vs. fresh

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  • Inherently gluten-free

  • Frequently contaminated with wheat during growing or processing

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  • Made from cornmeal

  • Alternative to rice, pasta, potatoes

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  • Gluten-free

  • Ancient whole grain (5,600 yrs old)

  • Choose low-fat without trans fat

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  • 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

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  • 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

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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

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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

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  • 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

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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