Scribd
Upload
8 views4 pages

Understanding Grains: Types and Benefits

Grains are a staple food due to their affordability, availability, and nutritional value, belonging to the grass family (Poaceae). Common grains in the U.S. include wheat, rice, corn, oats, and barley, with whole grains containing all parts of the kernel while refined grains have the bran and germ removed. Nutrients in whole grains include fiber, iron, and B vitamins, and they can be used in various meals, requiring proper storage and cooking methods for optimal texture and digestibility.

Uploaded by

s61482
Copyright
© All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
8 views4 pages

Understanding Grains: Types and Benefits

Grains are a staple food due to their affordability, availability, and nutritional value, belonging to the grass family (Poaceae). Common grains in the U.S. include wheat, rice, corn, oats, and barley, with whole grains containing all parts of the kernel while refined grains have the bran and germ removed. Nutrients in whole grains include fiber, iron, and B vitamins, and they can be used in various meals, requiring proper storage and cooking methods for optimal texture and digestibility.

Uploaded by

s61482
Copyright
© All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd

Name: Angie Shoga

Name: Angie Shoga


Topic: The Grain Family

**Why are grains a staple food? **


- They’re inexpensive, widely available, high in carbohydrates for energy, and
offer essential nutrients.

**What family are grains a part of? **


- The grass family (Poaceae)

**Name 5 common grains found in the United States: **


- Wheat
- Rice
- Corn
- Oats
- Barley

**Parts of the grain kernel:**


- **Bran** – Outer layer; high in fiber, B vitamins
- **Endosperm** – Middle layer; mainly starch, some protein
- **Germ** – Inner core; contains vitamins, minerals, healthy fats
**Label the parts of the grain kernel:**
- (You can sketch a diagram with bran on the outer shell, endosperm in the
middle, and germ at the base)

**Define whole grain:**


- A grain that contains all three parts of the kernel: bran, endosperm, and germ

**Define refined grain:**


- A grain that has had the bran and germ removed, leaving only the endosperm

**List 6 nutrients found in whole grains:**


- Fiber
- Iron
- B vitamins (e.g., thiamin, niacin)
- Magnesium
- Zinc
- Protein

**Define the term enriched:**


- Nutrients lost during processing are added back
**Define the term fortified:**
- Nutrients added that weren’t originally in the food

**How can grains be used in meals?**


- **Side dish:** Rice pilaf, couscous, quinoa
- **Main course:** Risotto, stir-fried rice, grain bowls
- **Breakfast:** Oatmeal, whole-grain cereal, breakfast burrito with whole-grain
wrap
- **Dessert:** Rice pudding, oatmeal cookies, whole wheat muffins

**Where should most grain products be stored?**


- In a cool, dry place; refrigerate whole grains or flours for longer shelf life

**The main reason we cook grains is to improve what two factors?**


- Texture and digestibility

**Explain how to cook rice:**


- Boil water (2:1 water to rice ratio), add rice, cover, simmer until water is
absorbed and rice is tender

**Explain how to cook pasta:**


- Boil plenty of water, add pasta with a bit of salt, cook uncovered until al dente,
then drain

**How many servings of grains should you have each day?**


- **Boys:** 6–8 ounce-equivalents depending on age
- **Girls:** 5–7 ounce-equivalents depending on age

You might also like