PPT-Potatoes and Grains

Potatoes Select potatoes according to use POTATOES ARE NOT CREATED EQUAL Good potatoes are firm and heavy for their size Potatoes are very versatile and can be cooked using almost any dry or moist heat methods . Find your balance between food and physical activity Be physically active for at least 150 minutes each week Know your limits on fats sugars and sodium Your allowance for oils is 5 teaspoons a day Limit Calories from solid fats and added sugars to 1 Sylvia A. Escott-Stump, MA, RD, LDN. President, Academy of Nutrition and Dietetics (2011-2012). escottstumps@ecu.edu. © S. Escott-Stump. 1. Objective. To highlight the many health benefits of grains and bread. . biofuel. byproducts. Amber Moore, . Ph.D. University of Idaho. Twin Falls Research and Extension Center. Overview. Biofuel. byproducts as fertilizers for potatoes. Field study with USDA ARS in Washington. Good Taste, Good Health. Cynthia Harriman. Director of Food & Nutrition . Strategies. Oldways. and the Whole Grains Council. Oldways and the Whole Grains Council. The Whole Grains Council. Foods 266. Grain structure. Grains are the seed or part of the plant that people eat.. The main nutrients found in grain foods are . carbohydrates. and . fat. .. Whole grain . products contain . all 3 parts . Nutrition . Programs. Part I. 2. Grain Requirements for . NSLP and SBP . (SP 30-2012). USDA Memo SP 30-2012 . addresses the new use of . “ounce equivalencies” (oz eq) . in the school meal programs and defines . Abby & Alyssa, KSC Dietetic Interns. Today . Distinguish between whole grains and refined grains by reading food labels. Understand the recommended serving sizes of whole grains. Identify the whole grain terms on a food label. Whole Grains. Good Taste, Good Health. Cynthia Harriman . Director of Food & Nutrition . Strategies. Oldways. . & the Whole Grains . Council. NE Regional Elderly Nutrition Program Conference. Vs. Refined. Whole Grains . Contain the entire Grain Kernel. Bran. Germ. Endosperm. Advantages to whole grain . Higher in fiber. Nutrients are not removed. Examples of Whole grains. Amaranth. Brown Rice. You have joined the webinar! . Sound is a separate dial-in number. . . If . you do not have sound, dial:. US Toll Free: 877-366-0713 passcode 53532858 . Potatoes: A World of Uses. Presented by: Carla Addison, RD, LDN. GRAIN kernel . “Whole grain. “ . =. . uses the . entire. kernel – germ, bran, endosperm. Grain product TRIVIA. I. s popcorn a WHOLE GRAIN food?. YES!. Refined. – means that a product has had part of the kernel stripped away. . Where are the potatoes?. Potatoes are tubers. Here are the tubers.. Different parts of a potato plant. leaves. stem. tubers. roots. Let. ’s find out how potatoes grow!. Preparing the ground. This is a . Potatoes. Potatoes are the most widely used vegetable in Ireland. Potatoes are grown by farmers for two reasons:. “Ware potatoes” to be eaten by humans and exported as food. “Seed potatoes” to re-plant and grow new potatoes. Baking. Baking is the process of cooking food by surrounding it by heat..  . Choose: . fluffy . potatoes such as Maris Piper, King Edward.. The science of baking. As . the potato cooks, the skin acts as a seal, trapping water that expands and steams the potato during cooking. Small incisions must be made in the skin before cooking to allow the steam to escape. .