1 bread, cereal, rice, and pasta chapter 21. 2 grains…for energy and more high in “carbs”...
DESCRIPTION
3 Whole grains are a good source of B vitamins and iron Refined grains have bran and germ removed –May have then added back (enriched) –May add extra folic acid or vitamins (fortified)TRANSCRIPT
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Bread, Cereal, Rice, and Pasta
Chapter 21
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Grains…for Energy and More• High in “carbs”
– Good source of energy– Simple and complex carbs
• Fiber-Rich– Fiber helps digestive tract work– Protects against heart disease and cancer
• Often low in fat– Little fat, no cholesterol
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• Whole grains are a good source of B vitamins and iron
• Refined grains have bran and germ removed– May have then added back (enriched)– May add extra folic acid or vitamins (fortified)
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Grains in the Pyramid
• Need 6 to 11 servings• 1 slice bread• ½ hamburger bun• 1 6-inch tortilla• 1 oz ready to eat cereal• ½ C cooked cereal, pasta, rice or cooked
grain• See page 283 for more details
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All Kinds of Grains
• Bit into bread of all sorts• Be adventurous• Enjoy grain dishes from around the globe• Aim for at least 3 daily servings of foods
made with whole grain• For snacking, pair grain products with
other foods• (pita bread for example)
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Shopping for Grain Products
• Compare products for fiber and vitamin content
• When buying bread, check the ingredient list for whole grain and more fiber
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Choosing Pasta and Rice• Add variety, texture and flavor to dishes
• Pasta has different shapes and sizes
• Long-grain rice is dry and fluffy
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• Short grain rice is moist and sticks together
• Medium grain rice is in between
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• Brown rice is whole grain rice– Chewier with a nuttier flavor
• Converted rice has no bran or germ– Processed to retain more nutrients
• Instant rice cooks faster than regular rice– Quick and convenient
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• Flavorful varieties of rice– Arborio and jasmine rice
• Wild rice not really rice at all– Actually a grass
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Buying Breakfast Cereal
• Hot, cold, crunchy, nutty, fruity and chewy
• Cry cereal ready to pour and eat
• Save money by buying plain wheat flakes or corn flakes– Add your own dried fruit or nuts
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Convenience Options
• Heat frozen waffles or pancakes• Cornbread mixes• Refrigerated breadstick dough• Pre made pizza shells
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Storing Grain Products for Freshness
• Store breads and rolls in airtight plastic bag– Refrigerate them in warm, humid weather– Whole grain keep better if refrigerated– Other keep at room temperature
• Store dry grain produce in covered container– In a cool dry place (rice, pasta, cornmeal, dry
mixes)
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• Store prepared grain products (fresh pasta or leftover cooked grains) in fridge
• For longer storage freeze them
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Preparing Grain Products for Healthful Eating
• Cooking Pasta• Use plenty of water• Heat water to a vigorous boil before
adding pasta (do not cover)• Stir occasionally to prevent clumping
• Al dente – tender but slightly firm
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• Cooking time for fresh or frozen pasta will be shorter than for dried pasta
• Drain by pouring water and pasta in a colander in the sink
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Cooking Rice, cereals, and other Grains
• Rice – use only the amount of liquid that the rice will absorb
• Rice can be cooked on the range or the microwave
• Both take about the same time
• Rice is done when all the liquid is absorbed
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• Brown rice and wild rice typically take longer than white
• Do not rinse rice before or after cooking– Takes away nutrients
• Oatmeal, farina, grits are cooked much the same way
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Add-ins for Flavor and Nutrients
• Rice as a side dish, use broth or fruit juice as liquid
• Cooking cereals, use milk as liquid and add in dried fruits, nuts, cinnamon or honey
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Summary
• Grain foods supply key nutrients that fuel your body and contribute to good health.
• When shopping for grain products, check food labels and shelf tags to get the most nutrition for your food dollar.
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• To store grain products for freshness, consider their form ingredients, and when you plan to use them.
• When cooking grain products, follow package directions for the amounts of liquid and grain, the method, and the cooking time.