Meet the Grain Group满足粮食集团.pptVIP

Meet the Grain Group Alice Henneman, MS, RD University of Nebraska–Lincoln Extension/foodBev Benes, PhD, RD Nebraska Department of Educationhttp://www.nde.state.ne.us/NS Grains are good for you! Eating foods rich in fiber, such as whole grains, provides several health benefits: MyPyramid Recommendations: Grains Eat six “1 ounce-equivalents” of grain products daily (for a 2,000 calorie diet): Make at least half of grains whole grain Definition: 1 ounce equivalent Definition: Whole grains Whole grain foods are made from the entire grain seed (usually called the kernel) which consists of: Bran Germ Endosperm Gains with whole grains Examples of whole grains Whole wheat Whole oats/oatmeal Whole grain corn Popcorn Brown wild rice Whole rye Whole grain barley Buckwheat Tritacale Bulgur Millet Quinoa Sorghum Label reading and whole grains Choose foods with a whole grain ingredient listed first on the label’s ingredient list. Which is the whole grain bread? Answer: has WHOLE wheat as the first ingredient! Color and whole grains Color is not an indication of a whole grain. Bread can be brown because of molasses or other added ingredients. “Nutrition Facts” label and grains Use “Nutrition Facts”label to help choosewhole grain products with a higher % Daily Value (%DV) for fiber. The %DV for fiber is a good clue to the amount of whole grain in the product. Which grain food is higher in fiber? Answer: with 3 grams of fiber! Watch wording on grains! Foods are usually not whole grain products if labeled with these words: Multi-grain Stone-ground 100% wheat Cracked wheat Seven-grain Bran Calculate recommended amounts of foods for a personalized MyPyramid Plan for YOUR calorie level at MyP * Tips for Using MyPyramid Download PowerPoint at /food/grains.shtml Extension is a division of the Institute of Agriculture and Natural Resources at the University of Nebraska-Lincoln cooperating with the