GRAINS

By Sammie Hayes Hour 7

FOODS IN THE GRAINS

Food made from wheat, rice, oats and etc.

2 SUB GROUPS

Whole Grains and Refined Grains

Whole Grains are the entire grain kernel the bran, germ, and endosperm.

Refined Grains have been milled, a process that removes the bran and germ.

WHAT IS AN OUNCE ?

One slice of bread, 1 cup dry cereal, and 5 crackers.

NUTRIENTS

Iron- oxygen to the blood

B vitamins- key role in your metabolism

fibers- reduce blood cholesterol levels

HEALTH

1reduce heart disease

2 may reduce constipation

3 may help with weight management

4 help prevent thing during pregnancy

FOOD LABEL

  • Foods labeled with the words "multi-grain," "stone-ground," "100% wheat," "cracked wheat," "seven-grain," or "bran" are usually not whole-grain products.
  • Color is not an indication of a whole grain. Bread can be brown because of molasses or other added ingredients. Read the ingredient list to see if it is a whole grain.
  • Use the Nutrition Facts label and choose whole grain products with a higher % Daily Value (% DV) for fiber. Many, but not all, whole grain products are good or excellent sources of fiber.
  • Read the food label’s ingredient list. Look for terms that indicate added sugars (such as sucrose, high-fructose corn syrup, honey, malt syrup, maple syrup, molasses, or raw sugar) that add extra calories. Choose foods with fewer added sugars.
  • Most sodium in the food supply comes from packaged foods. Similar packaged foods can vary widely in sodium content, including breads. Use the Nutrition Facts label to choose foods with a lower % DV for sodium. Foods with less than 140 mg sodium per serving can be labeled as low sodium foods. Claims such as “low in sodium” or “very low in sodium” on the front of the food label can help you identify foods that contain less salt (or sodium).
  • FOOD LABELS TIPS

  • Set a good example for children by eating whole grains with meals or as snacks.
  • Let children select and help prepare a whole grain side dish