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    Slide 1:Dietary Benefits of Pasta/ A Current Perspective

    Patricia T. Berglund, Ph.D. Director Northern Crops Institute Fargo, 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 BASE The 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 Nutrition Folic Acid Fortification

    U.S. produced pasta fortified with folic acid, also called folate or folacin Effective January 1998

    Slide 13:Imagine being 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??

    Slide 22:Resources: www.wheatfoods.org www.usda.gov/cnpp/index.htm www.ilovepasta.org/nutrition.html www.dakotagrowers.com