GRADE 10- TLE SECOND QUARTER LESSON 1 PREPARING CEREAL AND STARCH DISHES.pptx
1.
2. • ARE THE SEEDS OF CERTAIN GRASSES
• wheats , oats ,rice , barley , corn ,rye and
buckwheat
• Some person , considers it as breakfast
• But , in does also inlcude also commercial
products made from cereals such as
macaroni , spaghetti , cornstarch and
flours.
CEREALS OR GRAINS
8. WHOLEGRAIN CEREALS CONTAIN MANY
DIFFERENT PHYTOCHEMICALS WHICH HAVE
BEEN LINKED TO SIGNIFICANT HEALTH
BENEFITS). THESE PHYTOCHEMICALS
INCLUDE:
• LIGNANS – WHICH CAN LOWER THE RISK
OF CORONARY HEART DISEASE, AND SLOW
OR TURN BACK CANCERS IN ANIMALS
• PHYTIC ACID – WHICH REDUCES THE
GLYCAEMIC INDEX (GI) OF FOOD. THIS
MAY BE IMPORTANT FOR PEOPLE WITH
DIABETES, AND HELPS PROTECT AGAINST
THE DEVELOPMENT OF CANCER CELLS IN
THE COLON
9. • SAPONINS, PHYTOSTEROLS, SQUALENE,
ORYZANOL AND TOCOTRIENOLS – WHICH
HAVE BEEN FOUND TO LOWER BLOOD
CHOLESTEROL
• phenolic compounds – which have
antioxidant effects.
• PHYTOSTEROLS - THESE ARE COMPOUND
FOUND NATURALLY IN PLANTS THAT ARE
STRUCTURALLY SIMILAR TO
CHOLESTEROL
10. • STARCH - an odorless, tasteless white
substance occurring widely in plant tissue and
obtained chiefly from cereals and potatoes. It is
a polysaccharide which functions as a
carbohydrate store and is an important
constituent of the human diet.
• STARCHY FOODS - are the main source of
carbohydrates , and play an important role in
healthy diet.
11. In broad terms, a low-carb diet focuses on
proteins and some nonstarchy vegetables. A
low-carb diet generally limits grains, legumes,
fruits, breads, sweets, pastas and starchy
vegetables, and sometimes nuts and seeds. But
some low-carb diet plans allow small amounts of
fruits, vegetables and whole grains
12. • Low-carb diet could also restrict the amount
of fruit , vegetables fiber you eat.
• Starch is the most common form of
carbohydrates in man’s healthy diet.
• It is necessary to eat some starchy foods ever
day as part of a healthy balanced diet.
13. - ARE THE MAIN SOURCE OF
CARBOHYDRATE AND PLAY AN
IMPORTANT ROLE IN A HEALTHY DIET.
THEY ARE ALSO A GOOD SOURCE OF
ENERGY AND THE MAIN SOURCE OF A
RANGE OF NUTRIENTS IN YOUR DIET. AS
WELL AS STARCH, THEY CONTAIN FIBRE,
CALCIUM, IRON AND B VITAMINS.
14. • WHOLEGRAIN VARIETIES OF STARCHY FOODS AND
POTATOES (PARTICULARLY WHEN EATEN WITH
THEIR SKIN ON) ARE good sources of fibre.
• FIBRE CAN HELP KEEP YOUR BOWELS HEALTHY AND
CAN HELP YOU FEEL FULL, WHICH MEANS YOU'RE
LESS LIKELY TO EAT TOO MUCH.
• THIS MAKES WHOLEGRAIN STARCHY FOODS AND
POTATOES EATEN WITH THEIR SKIN ON A
PARTICULARLY GOOD CHOICE IF YOU'RE TRYING
TO LOSE WEIGHT.
15. INSOLUBLE FIBER - DOES NOT DISSOLVE IN
WATER AND IS INTACT AS FOOD MOVES
THROUGH THE GASTROINTESTINAL TRACT.
INSOLUBLE FIBER IS FOUND IN FOODS SUCH AS
WHEAT BRAN, VEGETABLES, AND WHOLE
GRAINS. IT ADDS BULK TO THE STOOL AND
APPEARS TO HELP FOOD PASS MORE QUICKLY
THROUGH THE STOMACH AND INTESTINES.
16. SOLUBLE FIBER - THIS TYPE OF FIBER
DISSOLVES IN WATER TO FORM A GEL-LIKE
MATERIAL. IT CAN HELP LOWER BLOOD
CHOLESTEROL AND GLUCOSE LEVELS.
SOLUBLE FIBER IS FOUND IN OATS, PEAS,
BEANS, APPLES, CITRUS FRUITS, CARROTS,
BARLEY AND PSYLLIUM.
22. Directions: Give the nutritional value of the different kinds of starchy foods. Write it on
your TLE notebook.
1. _______________________________________________________________________________
2._______________________________________________________________________________
3._______________________________________________________________________________
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23. “Truly, truly, I say to you, unless
a grain of wheat falls into the
earth and dies, it remains
alone; but if it dies, it bears
much fruit”.
John 12:24
