Slide 1:Dietary Benefits of Pasta/A Current Perspective
Patricia T. Berglund, Ph.D.DirectorNorthern Crops InstituteFargo, ND USA
Slide 2:Eating – one of life’s greatest pleasures
How does pasta fit into a healthy diet and lifestyle?
Slide 3:What’s New in Nutrition??? Dietary Guidelines for Americans, 2000
A — Aim for fitness B — Build a healthy base C — Choose sensibly
Slide 4:Dietary Guidelines for Americans, 2000
Developed for the American public, many are overweight Low calorie and low fat recommendations less important for some countries
Slide 5:Today’s Focus
B — Building a healthy base and C — Choose sensibly
Slide 6:A HEALTHY BASEThe Food Guide Pyramid
Guide for daily food choices Base - 6 to 11 servings of bread, cereal, rice, and pasta daily Serving size - ½ cup of pasta, cereal or rice Many countries have food guides, most have grains as the base or main foundation
Slide 8:Why grains?
Grains: Complex carbohydrates Provide vitamins and minerals Good source of protein Low in fat and sodium
Slide 9:Pasta: Complex carbohydrates Provide vitamins and minerals Good source of protein Pasta protein contains 6 of 8 essential amino acids
Slide 10:Provide all essential amino acids when combined with meat, poultry, cheese or dairy products Low in fat and sodium Low calorie Calories from carbohydrates (82%), protein (14%) and fats (4%)
Slide 11:Nutritional Value of Pasta, Rice and Corn Tortilla:
Slide 12:Exciting News in NutritionFolic Acid Fortification
U.S. produced pasta fortified with folic acid, also called folate or folacin Effective January 1998
Slide 13:Imaginebeing able to reduce serious birth defects
Slide 14:Folic acid (B vitamin) prevents:
Neural tube defects such as spina bifida Anencephaly (a fatal defect in which part of the brain never develops) Oral and facial birth defects such as cleft palate May protect against some types of cancer and heart disease
Slide 15: The U.S Center for Disease Control estimated reduction of spina bifida and anencephaly by 50 to 70 percent with sufficient folic acid intake
Slide 16:Who Needs Folic Acid?
Required by males and females of all age levels Most important for females of child-bearing age
Slide 17:Fortification level of Folic Acid
0.7 mg folic acid per pound of flour ½ cup serving of cooked pasta has 60 micrograms Six or more servings daily from bread and grains group needed to meet the Recommended Dietary Allowance of 400 micrograms
Slide 18:An Exciting Future??
Healthier Infants Healthier Children Healthier Adults
Slide 19:So what’s exciting about pasta nutrition?
Pasta, along with other grain products, forms the foundation of a healthy diet Good source of protein Complete protein containing all the essential amino acids when combined with meat, poultry, dairy products or beans Good source of many vitamins and minerals
Slide 20:Excellent source of folic acid, when fortified Low calorie and low in sodium Many shapes, as many as 350 to 600 Tastes great Adds variety to the diet Convenience food
Slide 21: Nutrition, Taste, Convenience, and Variety all wrapped into one product…PASTA
What more can we ask for??