Grain Products Nutrition and Wellness Gold 5 Key

Grain Products Nutrition and Wellness Gold 5

Key Concepts �Describe how food is made from Grains. �Explain how the processing of grains can affect their nutritional value. �Name and describe six grains.

Main Idea �Grains are a versatile, nutritious, and flavorful addition to meals and an economical way to stretch a food budget.

Grains �Grains are plants in the grass family cultivated for their fruits or seeds. �Common grains include ◦ ◦ ◦ Wheat Oats Rye Barley Buckwheat

Grains �Kernels- separate dry fruits harvested and processed for food. �Sometimes called wheat berries. �Four parts to every grain kernel ◦ ◦ Bran Endosperm Germ Hull

Kernel Make-up �Bran- edible, outer layer of the kernel �Endosperm- Largest part of the kernel made of proteins and starches. Supply the plant with food. �Germ- the seed that grows the new plant. �Hull- the edible outer shell that is removed after harvesting.

Nutrients in Grains Bran Contains ◦ Dietary fiber ◦ B Vitamins ◦ Minerals �Endosperm Contains ◦ Complex carbohydrates ◦ Proteins

Nutrients in Grains �Germ ◦ ◦ ◦ ◦ contains Protein Unsaturated Fats B Vitamins E Vitamins Iron Zinc Phytochemicals

Nutrients in Grains �All grains must be processed before consumption. �The type of processing affects a grain’s nutrient value. �A Grains’ bran and germ are often removed during processing, leaving only the endosperm. ◦ White flour and breakfast cereals

Nutrients in Grains �Removing the Bran and Germ removes most vitamins, minerals, phytochemicals, and dietary fiber. �Enrichment- replacing lost nutrients using supplements and/or fortified nutrients.

Nutrients in Grains �Whole-Grain products- processed with the whole grain kernel. �Include products like whole wheat flour, whole grain bread, and whole grain cereals. �Maintains most of the natural nutritional value.

Grains Texture Wheat Berries. Include the entire wheat kernel Chewy Buckwheat- seed of a Nutlike & non grass plant that is earthy used like grain flavor Usages Used as cereals or in Grain dishes Flour and cereals Couscous- steamed, Pasta like Cereals, salads, and cracked endosperm or flavor and desserts. durum wheat. texture Quinoa- small ivory Unique colored, rice-like grain mild that has more protein flavor. than any other grain Used in South American cuisines. Used as a side dishes, soups, and puddings.

Grains-Rice �Starchy seed of plants grown in flooded fields in warm climates �Grown mostly in Asia, but also in the United States. �Rice is often identified by the length of the rice grain.

Types of Rice Grains �Long-Grain Rice ◦ Most popular rice in the U. S. ◦ Grains are fluffy and stay separated when cooked. ◦ Fine texture and a nutlike aroma and flavor. �Medium-Grain Rice ◦ Plump, tender, and moist. ◦ Grains stick together. ◦ Works well for puddings and cold salads.

Types of Rice Grains �Short-Grain Rice ◦ Almost round ◦ Highest starch content of the 3 types of rice ◦ Used in creamy dishes and Asian cuisine

Rice Processing �Processed in several different ways yielding products with different colors, textures, and nutritional values. ◦ Enriched Rice- Bran and Germ removed losing nutrients. ◦ Brown Rice- Whole-grain form of rice. �Takes considerably longer to cook. ◦ Converted- Steamed under pressure to remove hull and preserve nutrients ◦ Instant- Precooked and Dehydrated before packaging. �Minute Rice

Corn �Most popular food plant in the world and the most widely grown crop in the United States. �Used for many purposes including food, plastics, dyes, and ethanol fuel. �Served in many different forms.

Corn �Hominy- dried kernel with the hull and germ removed, leaving only the endosperm. �Grits- coarsely ground hominy used as breakfast cereals and side dishes. �Cornmeal- ground, dried, corn kernels. �Cornstarch- Used as a thickening agents for desserts. Made only from the endosperm of the corn kernel.

Oats �Pleasant, slightly sweet flavor. �Used mostly to feed live-stock and for a hot breakfast cereal. �Have a considerable amount s of nutrients and dietary fiber. �Can be pre-cooked and dehydrated for instant uses.

Other Grains �Barley- contains large amounts of dietary fiber and has a mild flavor with a chewy texture. Used mostly in soups and stews. �Rye- often used in crackers and bread, rye is a dark grain with a hearty flavor. �Wild Rice- a seed of a water grass with a crisp texture and nutlike flavor. ◦ Not an actual form of rice.

Pasta � Pasta is an Italian word meaning “paste” that refers to dough made from flour and water. �Macaroni- made from durum wheat flour and water. �Noodles-which have egg solids added for tenderness.

Pasta � Durum wheat is grown only for pasta and is processes into semolina flour. �Semolina flour gives pasta its yellow color and nutlike flavor. �Products made from durum keep their shape and firm texture when cooked.

Pasta �Pasta is sold in both dry and fresh forms �Dried tend to be less expensive, have a longer shelf life, and are a staple in many diets. �Fresh pasta is perishable and is found in the refrigerated sections.

Common Types of Pasta �Egg Noodles- Egg soilds added for tenderness. �Orzo- Small, rice-shaped pasta, good for salads and soups. �Penne-Straight tube-shaped pasta cut diagonally on the ends.

Common Types of Pasta �Elbow macaroni- Small, curved tubeshaped pasta. �Conchiglie- Seashell pasta �Manicotti- Large tube-shaped pasta, usually stuffed

Common Types of Pasta Linguine- Long, narrow, flat pasta. Holds sauces well. Lasagna-Wide, flat noodles, usually baked with sauce. Fettuccine-long, flat pasta, wider than linguine. Farfalle-Bowtie pasta Spaghetti- Long, thin round pasta.