Cereal Structure and Its Relationship to Nutritional Quality
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Celiac Disease Resource Guide for a Gluten-Free Diet a Family Resource from the Celiac Disease Program
Celiac Disease Resource Guide for a Gluten-Free Diet A family resource from the Celiac Disease Program celiacdisease.stanfordchildrens.org What Is a Gluten-Free How Do I Diet? Get Started? A gluten-free diet is a diet that completely Your first instinct may be to stop at the excludes the protein gluten. Gluten is grocery store on your way home from made up of gliadin and glutelin which is the doctor’s office and search for all the found in grains including wheat, barley, gluten-free products you can find. While and rye. Gluten is found in any food or this initial fear may feel a bit overwhelming product made from these grains. These but the good news is you most likely gluten-containing grains are also frequently already have some gluten-free foods in used as fillers and flavoring agents and your pantry. are added to many processed foods, so it is critical to read the ingredient list on all food labels. Manufacturers often Use this guide to select appropriate meals change the ingredients in processed and snacks. Prepare your own gluten-free foods, so be sure to check the ingredient foods and stock your pantry. Many of your list every time you purchase a product. favorite brands may already be gluten-free. The FDA announced on August 2, 2013, that if a product bears the label “gluten-free,” the food must contain less than 20 ppm gluten, as well as meet other criteria. *The rule also applies to products labeled “no gluten,” “free of gluten,” and “without gluten.” The labeling of food products as “gluten- free” is a voluntary action for manufacturers. -
Plant-Based Milk Alternatives
Behind the hype: Plant-based milk alternatives Why is this an issue? Health concerns, sustainability and changing diets are some of the reasons people are choosing plant-based alternatives to cow’s milk. This rise in popularity has led to an increased range of milk alternatives becoming available. Generally, these alternatives contain less nutrients than cow’s milk. In particular, cow’s milk is an important source of calcium, which is essential for growth and development of strong bones and teeth. The nutritional content of plant-based milks is an important consideration when replacing cow’s milk in the diet, especially for young children under two-years-old, who have high nutrition needs. What are plant-based Table 1: Some Nutrients in milk alternatives? cow’s milk and plant-based Plant-based milk alternatives include legume milk alternatives (soy milk), nut (almond, cashew, coconut, macadamia) and cereal-based (rice, oat). Other ingredients can include vegetable oils, sugar, and thickening ingredients Milk type Energy Protein Calcium kJ/100ml g/100ml mg/100ml such as gums, emulsifiers and flavouring. Homogenised cow’s milk 263 3.3 120 How are plant-based milk Legume alternatives nutritionally Soy milk 235-270 3.0-3.5 120-160* different to cow’s milk? Nut Almond milk 65-160 0.4-0.7 75-120* Plant-based milk alternatives contain less protein and Cashew milk 70 0.4 120* energy. Unfortified versions also contain very little calcium, B vitamins (including B12) and vitamin D Coconut milk** 95-100 0.2 75-120* compared to cow’s milk. -
NUTRITION FACTS Maintain USDA Foods, Please Visit the FDD Web Site
OATS, WHOLE GRAIN, ROLLED, DRY Date: October 2012 PRODUCT DESCRIPTION NUTRITION INFORMATION Rolled oats are a whole grain dry cereal ½ cup of cooked rolled oats counts as 1 with no added vitamins and minerals. It ounce from the MyPlate.gov Grain Group. needs to be cooked before eating. For a 2,000-calorie diet, the daily recommendation is about 6 ounces. STORAGE Store unopened bags of oats in a cool, OTHER RESOURCES clean, dry place. www.nutrition.gov After opening, keep package tightly www.choosemyplate.gov closed. www.fns.usda.gov/fdd/ Look at the “Best if used by” or “Best by” date on the package. For further guidance on how to store and NUTRITION FACTS maintain USDA Foods, please visit the FDD Web site. Serving size: ½ cup (117g) rolled oats, cooked in water Amount Per Serving PREPARATION/COOKING Calories 80 Calories from Fat 15 Bring ½ cup water to a boil. Stir in ½ cup oats. % Daily Value* Cook 5 minutes. Total Fat 1.5g 3% Saturated Fat 0g 0% USES AND TIPS Trans Fat 0g Cook rolled oats with chopped fruit and low-fat or nonfat milk instead of water Cholesterol 0mg 0% for a filling breakfast. Sodium 5mg 0% Rolled oats can be used in a variety of baked dishes such as cookies, Total Carbohydrate 14g 5% muffins, breads, and desserts. Dietary Fiber 2g 8% Rolled oats can be used in place of Sugars 0g bread crumbs in meatloaf, or in chicken and fish patties. Protein 3g Vitamin A 0% Vitamin C 0% Calcium 2% Iron 6% *Percent Daily Values are based on a 2,000 calorie diet. -
Wic Approved Food Guide
MASSACHUSETTS WIC APPROVED FOOD GUIDE GOOD FOOD and A WHOLE LOT MORE! June 2021 Shopping with your WIC Card • Buy what you need. You do not have to buy all your foods at one time! • Have your card ready at check out. • Before scanning any of your foods, tell the cashier you are using a WIC Card. • When the cashier tells you, slide your WIC Card in the Point of Sale (POS) machine or hand your WIC Card to the cashier. • Enter your PIN and press the enter button on the keypad. • The cashier will scan your foods. • The amount of approved food items and dollar amount of fruits and vegetables you purchase will be deducted from your WIC account. • The cashier will give you a receipt which shows your remaining benefit balance and the date benefits expire. Save this receipt for future reference. • It’s important to swipe your WIC Card before any other forms of payment. Any remaining balance can be paid with either cash, EBT, SNAP, or other form of payment accepted by the store. Table of Contents Fruits and Vegetables 1-2 Whole Grains 3-7 Whole Wheat Pasta Bread Tortillas Brown Rice Oatmeal Dairy 8-12 Milk Cheese Tofu Yogurt Eggs Soymilk Peanut Butter and Beans 13-14 Peanut Butter Dried Beans, Lentils, and Peas Canned Beans Cereal 15-20 Hot Cereal Cold Cereal Juice 21-24 Bottled Juice - Shelf Stable Frozen Juice Infant Foods 25-27 Infant Fruits and Vegetables Infant Cereal Infant Formula For Fully Breastfeeding Moms and Babies Only (Infant Meats, Canned Fish) 1 Fruits and Vegetables Fruits and Vegetables Fresh WIC-Approved • Any size • Organic allowed • Whole, cut, bagged or packaged Do not buy • Added sugars, fats and oils • Salad kits or party trays • Salad bar items with added food items (dip, dressing, nuts, etc.) • Dried fruits or vegetables • Fruit baskets • Herbs or spices Any size Any brand • Any fruit or vegetable Shopping tip The availability of fresh produce varies by season. -
Diet to Check For—Soy Allergy
CRYSTAL CANYON DIET TO CHECK FOR—SOY ALLERGY If you want to confirm the presence of a soy allergy, try the following: FIRST: Only "allowed" foods listed are permitted for one or two full weeks. Notice if the patient is the same or better in any way when soy or soy-containing foods are not consumed. SECOND: Check with your doctor after all soy products have been stopped for two weeks (or sooner if the patient is perfectly well). Your doctor will decide when these foods should be re-added to the diet. If symptoms recur, check with your doctor. Your doctor has found that you are allergic to soy and soy products. This diet will help you stay healthy by showing you how to avoid the many possible sources of soy, which is found in many processed foods. Check the labels of all foods you buy for the presence of ingredients that you must NOT eat.: Cereal (unless another source is noted) Soy protein isolate Miso Tamari Soya Vegetable broth (unless another Soybeans source is indicated) Soy flour Vegetable protein Soy protein (unless another source is indicated) Some soy by-products are allowed because the protein (which is the portion that causes allergies) has been removed in processing. You ARE allowed to eat: Hydrolyzed soy protein Lecithin (also hydrolyzed vegetable protein or Soy or soy bean oil hydrolyzed plant protein). Different brands of the same food may contain different ingredients. Also, food manufactures sometimes change the ingredients they use, so periodically check the labels, even of foods you routinely use. -
Whole Or Rolled Oats for Finishing Cattle W
South Dakota State University Open PRAIRIE: Open Public Research Access Institutional Repository and Information Exchange South Dakota Cattle eF eders Field Day Proceedings Animal Science Reports and Research Reports, 1980 1980 Whole or Rolled Oats for Finishing Cattle W. Vaderwert South Dakota State University L. B. Embry R. M. Luther Follow this and additional works at: http://openprairie.sdstate.edu/sd_cattlefeed_1980 Recommended Citation Vaderwert, W.; Embry, L. B.; and Luther, R. M., "Whole or Rolled Oats for Finishing Cattle" (1980). South Dakota Cattle Feeders Field Day Proceedings and Research Reports, 1980. Paper 8. http://openprairie.sdstate.edu/sd_cattlefeed_1980/8 This Report is brought to you for free and open access by the Animal Science Reports at Open PRAIRIE: Open Public Research Access Institutional Repository and Information Exchange. It has been accepted for inclusion in South Dakota Cattle eF eders Field Day Proceedings and Research Reports, 1980 by an authorized administrator of Open PRAIRIE: Open Public Research Access Institutional Repository and Information Exchange. For more information, please contact [email protected]. WHOLE OR ROLLED OATS FOR FINISHING CATTLE W. Vanderwert, L.B. Embry and R.M. Luther Department of Animal Science Report CATTLE CATTLE 80·7 FEEDERS DAY Summary Whole and rolled oats were compared in finishing rations for steers . On basis of feedlot performance calculated from carcass weight and 60% yield, steers fed rolled oats gained faster (10. 5%) and more efficiently (11.6%) than those fed whole oats. Carcass characteristics measured favored steers fed rolled oats and having slightly heavier carcasses . The oat rations did not compare favorab ly with normally expected performance from high-concentrate rations with corn as the maj or grain . -
2261418 Energyoatsnack Oatmeal Muesli, Apple-Cinnamon
2261418 EnergyOatSnack OatMeal Muesli, Apple-Cinnamon Sales description Whole grain rolled oats with sweeteners, protein, vitamins and minerals. white/weiß Ingredients 80% whole grain rolled oats, soy protein isolate, starch, acidifier citric acid, flavouring, calcium carbonate, sweeteners: acesulfame K, sodium cyclamate, saccharin sodium, calcium-D-pantothenate, nicotine acid amide, vitamin E, pantothenic acid, riboflavin, pyridoxine, thiamin, cobalamin.Contains gluten and soy. May contain traces of nuts. per serving / portion with 150ml water / Nutritional information per 100 g with 150ml milk (1,5%) Energy kJ kcal kJ kcal 1462 346 731 / 1031 173 / 244 Fat [g] 5,5 2,8 / 5 of which saturates[g] 1,3 0,7 / 2,2 Carbohydrates [g] 53 27 / 34 of which sugars[g] 1 0,5 / 8,3 Fibre [g] 8 4 / 4 Protein [g] 21 11 / 16 Salt [g] 0,01 0 / 0 per serving / portion per Vitamins/minerals %1 with 150ml water / %1 100 g with 150ml milk (1,5%) Vitamin E [mg] 11,4 95 5,7 / 5,7 48 / 48 Thiamin (vitamin B1) [mg] 1,8 164 0,9 / 0,9 82 / 82 Riboflavin (vitamin B2) [mg] 2 142 1 / 1 71 / 71 Niacin [mg NE] 16,8 106 8,4 / 8,4 53 / 53 Vitamin B6 [mg] 1,7g 121 0,9 / 0,9 61 / 61 Vitamin B12 [µg] 1,1 44 0,6 / 0,6 22 / 22 Pantothenic acid [mg] 5,4 90 2,7 / 2,7 45 / 45 Calcium [mg] 333 42 167 / 411 21 / 51 Phosphor [mg] 360 51 180 / 374 26 / 53 Magnesium [mg] 111 26 56 / 80 15 / 21 Iron [mg] 3,8 27 1,9 / 2,1 13 / 15 Zinc [mg] 2,4 24 1,2 / 2 12 / 20 1 per cent of the nutrient reference values according to VO (EU) no. -
Post Foodservice 1Oz Bags Sell Sheet
GRAB-N-GO FOODSERVICE 1oz Cereal Pouches from Post Available for the 22/23 School Year Featuring one of the Largest Family and Hispanic Brands - Honey Bunches of Oats NEW! 1oz Pouch Nutrition Facts FOODSERVICE 1 pouch = 1oz EQ Grain Honey Bunches of Honey Bunches Honey Bunches of Oats GRANOLA of Oats Vanilla Oats Honey Crunch 144/1oz Pouch 96/1oz Pouch 96/1oz Pouch Code: 108-84912-37482-7 Code: 108-84912-36785-0 Code: 108-84912-36786-7 Case Dimensions 18.75 x 16 x 10.38 • Cube 1.8 Case Dimensions 18.75 x 16 x 10.38 • Cube 1.8 Case Dimensions 18.75 x 16 x 10.38 • Cube 1.8 Weight 11.4 lbs • 6 TI 4 HI • 24 cs/pallet Weight 8.13 lbs • 6 TI 4 HI • 24 cs/pallet Weight 8.13 lbs • 6 TI 4 HI • 24 cs/pallet Nutrition Facts · Whole Grain Rich Nutrition Facts · Whole Grain Rich Nutrition Facts · Whole Grain Rich Serving size 1 pouch (28g) · CACFP (6g sugar) Serving size 1 pouch (28g) · CACFP (6g sugar) Serving size 1 pouch (28g) · CACFP (6g sugar) Amount per serving & Smart Snack Amount per serving & Smart Snack Amount per serving & Smart Snack Calories 120 · Kosher Calories 110 · Kosher Calories 110 · Kosher % Daily Value* % Daily Value* % Daily Value* Total Fat 3.5g 4% · No BHT Total Fat 1.5g 2% · No BHT Total Fat 1.5g 2% · No BHT Saturated Fat 0g 0% · No Nuts Saturated Fat 0g 0% · No Nuts Saturated Fat 0g 0% · No Nuts Trans Fat 0g Trans Fat 0g Trans Fat 0g Cholesterol 0mg 0% · No Artificial Flavors Cholesterol 0mg 0% · No Artificial Flavors Cholesterol 0mg 0% · No Synthetic Colors Sodium 0mg 0% Sodium 75mg 3% Sodium 75mg 3% Total Carbohydrate 21g 8% · No Synthetic Colors Total Carbohydrate 23g 8% · No Synthetic Colors Total Carbohydrate 23g 8% Dietary Fiber 2g 6% Dietary Fiber 2g 8% Dietary Fiber 2g 8% Total Sugars 6g Ingredients: Whole Grain Rolled Oats, Sugar, Total Sugars 6g Ingredients: Whole Grain Wheat, Sugar, Total Sugars 6g Ingredients: Whole Grain Wheat, Sugar, Incl. -
Food Fact Sheet: Calcium
Food Fact Sheet: Calcium Calcium is important at all ages for strong bones and teeth. This Food Fact Sheet lists how much calcium different people need, what foods and drinks are good sources, and how you can add it to your diet. Why do I need calcium? Calcium is a mineral that is needed to maintain strong bones. It is also needed for healthy muscle and nerve function. How much calcium do I need? Table 1 - Daily guideline amounts Group Age (years) Calcium (mg) per day Infants Under 1 525 Children 1-3 350 4-6 450 7-10 550 Adolescents 11-18 800 (girls) 1000 (boys) Adults 19+ 700 Those who are breastfeeding 1250 Women past the menopause 1200 Men over 55 years 55+ 1200 Coeliac Disease 19+ 1000-1500 Osteoporosis 19+ 1000 Inflammatory Bowel disease 19+ 1000 You are more at risk of calcium deficiency if you: are on a cow’s milk or lactose-free diet have coeliac disease have osteoporosis are breastfeeding are past the menopause Where do I get calcium from? Calcium in dairy products Quantity Calcium (mg) Cow’s milk, including Lactose free 100ml 120 Sheep’s milk 100ml 170 Goat’s milk 100ml 100-120 Cheese: matchbox-size: Cheddar 30g 222 Edam/Halloumi 30g 238 Cottage 30g 38 Cheese triangle 1 triangle (15-17.5g) 84-138 Yoghurt (plain) 120g 181 (low fat) 193 (whole) Fromage frais 1 pot (47-85g) 80-128 Rice pudding or custard pots 1 pot (55g) 60 Malted milk drink 25g serving in 200ml semi-skimmed milk 444-800 Rice pudding ½ large tin (200g) 198 Custard - tinned 1 serving (120ml) 110-127 Milk chocolate 30g 68 Non dairy sources of calcium Calcium-fortified products Calcium-fortified plant-based alternatives to milk 100 ml 120-189 e.g. -
Who Doesn't Love Oatmeal? This Fantastic Whole Grain Is Packed With
!!!Who doesn’t love Some additions to a bowl of oatmeal are best !!!oatmeal? This when cooked right in there with the oats. !!!fantastic whole grain Consider adding... !!!is packed with fiber, • A handful of raisins, dried cranberries, protein, and other nutrients, and it makes a cherries, blueberries, or any other dried truly phenomenal breakfast. Choosing berries. oatmeal instead of a fast food breakfast • Chopped dried fruit like apricots or dates. sandwich or a breakfast pastry will cut about Step Two: Cook 20 grams of fat and over 5 teaspoons of There are two ways to prepare oatmeal -- on sugar per day. Plus, it has about 300 fewer the stove or in the microwave. Here are calories than either of those less healthful instructions for either method. options. Not totally sure how to prepare this • To make rolled oats on the stove, heat the delicious treat? Check out our tips for crafting water until boiling, add the oats, reduce to the best bowl of oatmeal. a simmer and cook until oatmeal is thick, !!! about 15 minutes. Easy as 1-2-3! • To make rolled oats in the microwave, 1. Measure your ingredients. combine your oats and water and then 2. Cook the oatmeal. microwave on high for 3-5 minutes, until 3. Add your toppings and enjoy! oatmeal is thick. Let stand for a minute or two, then stir and serve. Step One: Measure • To make steel cut oats on the stove, A plain bowl of oatmeal is made up of oats follow the stovetop instructions for rolled and water. -
Oat Basics
Give Your Family More of the Good Stuff! $hop and $ave Oat Basics d source o a goo f solub tore Wel < Compare package sizes for are le fi S l ats reat for hea be the lowest cost per ounce. O h is g rt he r hic alth aste Less < Bulk oats may cost less than w . W packaged oats. Store oats in tightly covered < containers to keep out Oats should smell faintly moisture and insects. sweet or have no aroma. Avoid I Keep In a cool, dark, dry oats that have a musty or oily cupboard. Quality is best scent. when used in 3 to 6 months. I When well packaged and stored in the freezer, they can last up to a year. Types of Oats Whole Oat grains are called Instant Oatmeal – pre-cooked Scottish Oats – the groats are groats. oat pieces have been dried and ground and broken into small Rolled Oats (Old rolled into thinner, smaller bits. They have a creamy Fashioned) – flakes. Just add hot water to porridge consistency when Whole oat prepare; can be very soft. cooked. groats are Steel Cut (Irish oats) – Oat Bran – the outer coating of steamed and whole oat groats the oat grain; very high in fiber. rolled into flakes. cut into 2 to 3 Oat Flour – A whole-grain flour Cooking time is about 5 minutes. small pieces that can be used in baking or Quick Oats – the groats are cut by steel blades. thickening. into pieces before being Cooking time is steamed longer and about 20 to 30 minutes. -
Cereal Rye Cover Crop Effect on Soybean Yield
Cereal Rye Cover Crop Effect on Soybean Yield Alan Sundermeier, Agriculture & Natural Resources Extension Educator Jim Hoorman, Agriculture & Natural Resources Extension Educator Objective To evaluate effect of cereal rye cover crop on soybean yield. Background Cooperator: O.A.R.D.C NW Branch Variety: Pioneer 93Y10 County: Wood Planting Date: May 31, 2010 Nearest Town: Hoytville Planting Rate: 180,000 Drainage: Systematic tiled Row Width: 7.5 in. Soil type: Hoytville, clay Herbicides: Glyphomax xtra, 2,4-D, Canopy Tillage: notill Harvest Date: October 1, 2010 Previous Crop: Corn Methods The entries were replicated four times in a randomized complete block design. Plot size- 10 x 80 feet each entry. Harvest data was collected from the center 5 feet. On November 6, 2009, cereal rye cover crop was drilled into corn residue at a rate of 1.5 bu/acre. On April 14, 2010 these cover crop plots were killed with Glyphosate, 2,4-D ester spray. Plots were planted with a drill no-till. Results Soybean Yield (bu/A) Response to Cereal Rye Cover Crop Yield (bu/A) Cereal Rye 51.0 a No cover crop 46.1 b LSD (0.20) 4.5 Summary Using a cereal rye cover crop had a significant soybean yield increase when compared to no cover crop. July and August were drier than normal and the rye residue may have behaved as a mulch preserving moisture during these dry months. Planting was delayed, so soil temperatures were warm by the time of planting so the rye residue did not interfere with warming of the soil.