What is Celiac Disease? Celiac disease is an auto-immune disorder in which the villi in the gastrointestinal tract receives damage from the ingestion of.

Slides:



Advertisements
Similar presentations
Grains.
Advertisements

Physical Education PD March 14, What is the most serious public health issue today?
Middle School Version What is the most serious public health issue today?
1 Grain Group Make half your grains whole MyPyramid Tips Meet the Grain Group.
Grains, Pasta, Rice.
CEREALS, RICE, PASTA. CEREALS SEEDS OF GRASSES: Wheat Corn Rice Oats Rye Barley Triticale NON SEED CEREALS Millet Sorghum Buckwheat.
Grains Chapter 32.
Grains, Pasta, Rice. Definition: single, hard seed Grains are the edible seeds of certain grasses. Most common grains –Wheat –Corn –Rice.
What’s in a Grain?.
2.05KK Grains: Good for You1 GRAINS: GOOD FOR YOU BARLEY CORN OATS RICE WHEAT REMEMBER: Grains are a great source of carbohydrates. When whole grains.
Foods 266. 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.
Basic Food Groups NUTRITION 101. Overview −Grains −Vegetables −Fruits −Dairy −Proteins −Oils.
Vanessa Klimczak Product Applications Technologist Bay State Milling Company Designed for IBIE 2013 Gluten Free Panel October 6, 2013 Formulating with.
Is it a disease? Yes – celiac disease is an autoimmune disease It is not an allergy VILLI Immune Cell Gluten proteins.
Grains By Melissa Bess Nutrition and Health Education Specialist FNEP STAFF TRAINING ONLY, DO NOT USE WITH FNEP PARTICIPANTS 02/2007.
The Gluten Free Choice: Is It For Me?
Cooking with Whole Grains Idaho Child Nutrition Programs.
1. finely ground cereal grains: a powder made by grinding the edible parts of cereal grains. 2. ground foodstuff: a finely ground powder made from any.
TAKE 3 CALMING BREATHS Nutrition Class 5: Fiber and Whole Grains.
WHOLE GRAINS Healthy, delicious, nutritious!!. According to the 2010 “MyPlate” guidelines, half of the grain products you eat every day should be Whole.
Chapter 17 Grains, Legumes, Nuts, and Seeds
GRAINS. Major food supply all over the world because Easy to grow & store Low in cost compared to other foods High energy value.
Why the knowledge of food & nutrition is important?
ADJUSTING TO THE GLUTEN FREE LIFESTYLE Margaret Roberts CDN 1605 October 31, 2011.
Gluten Free Information and recommendations for EH.
1 Meeting Children’s Special Food and Nutrition Needs in Child Nutrition Programs Lesson 5: Managing Celiac Disease.
Katelyn Quealy Morrison Chartwells Dietetic Intern
Grains & Cereals. What are cereals? Starchy grains (the SEEDS of plants) that are suitable to use as food Used to make: –Breakfast foods –Flours –Meals.
Gluten & Gluten-free Food Production. Agenda O Definition of gluten O Gluten-containing foods O Indications for GF diet O Contraindications for GF diet.
Grains, Pasta, Rice. Definition: single, hard _______ Grains are the __________seeds of certain grasses. Most common grains – Wheat – Corn – Rice.
Grains Chapter 32 Grains include all plants in the grass family and are also called cereals.
Australian Guide to Healthy Eating
Trivia Question If bread is dark in color it is probably made from whole grains? A) True B) False.
Grains Chapter 32 Grains include all plants in the grass family and are also called cereals.
Grains, Legumes, Nuts, and Seeds
Chapter 32 Grains Chapter 15.
What are Grains? All grass family, also called cereals
Nutrition.
Much Ado About Diets: Paige Gustafson, RD, LD
Grains Chapter 32 Grains include all plants in the grass family and are also called cereals.
Kristen Estima Sodexo Dietetic Intern July 2013 GLUTEN-FREE.
93% of Americans fail to consume ½ cup of whole grains per day.
Quinoa Barley Amaranth Grains Rice Buckwheat.
By Ross MacDonald.  Gluten is this tiny protein that is found in wheat and wheat-related grains such as barley and rye. It has no nutritional value and.
what are grains? kernels from plants belonging to the grass family common grains in North America: wheat, corn, rice, oats, rye, barley, buckwheat, millet.
Grain products. Nutrition All Carbohydrates Incomplete protein Whole grain Fiber Complex carbohydrates B vitamins Iron Phosphorus.
Gluten-Sensitive Enteropathy The Gluten-Free Diet
Plants in Human Culture Learning Target: Primary Plant Food Groups
1 Meeting Children’s Special Food and Nutrition Needs in Child Nutrition Programs Lesson 5: Managing Celiac Disease.
Unit #10 Grain Products.
WHOLE GRAINS Healthy, delicious, nutritious!!. Video Clip – Why eat whole grains???
Canada’s Food Guide Extra Information. Vegetables & Fruits Have important nutrients: vitamins (A, C, some Bs like folate), minerals (potassium, magnesium,
Whole Grains discover. cook. nourish.. Humans eating grains  Living in one location together in order to grow food marked the rise of civilization 
+ Nutrition HOME ECONOMICS Goals + Objectives Introduce Canada’s Food Guide To understand Canada’s Food Guide and confidently assess what each individual.
Standard  HUM-FNW-10: Design and demonstrate ability to select, store, prepare and serve nutritious, safe and appealing foods.  10.6 Demonstrate the.
Nazia Sadat RD, LDN, MS, MPH Seminar 4 Whole Grains.
Gluten Free Menus: How far do they stretch?. What is Gluten?  It is a protein found in wheat, barley and rye.  When combined with water, it becomes.
Grains Grains are the edible kernels of plants in the grass family.
Gluten and Your Gut’s Good Health
Carbohydrates.
All foods made from meat, poultry, seafood, beans and peas, eggs, processed soy products, nuts, and seeds are considered part of the Protein Foods Group.
Grains, Pasta, Rice
Flour.
Grains, Pasta, Rice.
Grains & Cereals.
Grains, Pasta, Rice.
Grains, Pasta, Rice.
Grains Chapter30.
Lisa Burleson-Longino, M.Ed. PEP Grant Manager
Presentation transcript:

What is Celiac Disease? Celiac disease is an auto-immune disorder in which the villi in the gastrointestinal tract receives damage from the ingestion of gluten- containing foods. Gluten is primarily found in wheat, barley, and rye. When gluten is ingested, the villi of the small intestine inflame to protect the body from the alleged invader. When this reoccurs throughout time, the villi will eventually flatten and no longer absorb the vital nutrients the body needs (Green et al., 2006). Problem? Lack of Nutrients: Many people with celiac disease or a gluten intolerance use the same products continuously in their diet as a new substitution for gluten. The commonly used grains are corn, potato, and rice. Although they are gluten free, all are lacking a high content of the vital nutrients that the body needs. The introduction of a variety of grains in the diet may provide the body with essential nutrients and additional flavors to the individual. Alternative Grains Amaranth- relative of spinach family Brown rice- from rice kernels where only the hull is removed Buckwheat- relative of rhubarb family Cassava- tropical plant with high starch root Chickpea- seed of leguminous plant and member of the pea family Corn- member of cereal plant, six different types commonly seen are flint, flour, dent, sweet, pod, and pop corns Millet- drought tolerant rice grass Oats- member of grain family Quinoa- member of chenopodiacum herb family, most ancient used grain Sorghum- cereal grain used mostly as a flour or syrup, third most common food yield worldwide. Soy- subtropical legume species Tapioca- derived from cassava root it is used to thicken gluten free products, i.e. sauces and breads Teff- member of millet family, primary grain in Ethiopian bread Wild rice- seed from the top of wild aquatic grass. Found in United States and Canada. References Health Benefits Many celiac patients are reportedly deficient in adequate of calcium, iron, folate, and the fat soluble vitamins (A,D,E, and K). The following are considered superhero’s in the gluten free grains. Amaranth- high in protein, iron, fiber, zinc, calcium, magnesium, B vitamins, and linolenic acid. Buckwheat- contains 8 essential amino acids, fiber, iron, magnesium, vitamin B 6, zinc, niacin, and thiamin. Millet- good source of fiber and protein. Quinoa- has the highest source of high-quality protein when compared to any other grain. Also very high in iron, B vitamins, magnesium, and calcium. Teff- high content of protein, iron, calcium, and B vitamins. Contains 2-3X more iron than barley or wheat. Wild rice (brown, black, or red)- high in protein, fiber, zinc and potassium. Conclusion At this time the only way to properly treat celiac disease is through a gluten-free diet. The diet is very challenging, but with these vast choices in grains and seeds, it should be easier for an individual to adapt too. The variety of grains should also help the individual succeed in getting adequate nutrients in the diet through food. Individuals no longer have to worry if a food product contains wheat due to the enactment of the Food Allergen Labeling and Consumer Protection Act of 2004 (Niewinski, 2008). This law requires the food label to state if the product contains any of the eight major food groups that consists for the greater part of food allergies (Green et al, 2006). Note that any product containing wheat, barley or rye is unsafe to eat. Gluten Free: Unique Grains & Seeds Rebecca Scheeler Concordia College, Moorhead Fig. 1. Antifungal activity of the water-soluble extract of amaranth seeds (B). Sterile paper disks without water-soluble extract were used as the control (A) (Rizzello et al., 2009). Grain or product (1 Cup) Total Fat (g) Protein (g) Dietary Fiber (g) Iron mg (DV %) Calcium mg (DV%) Folate mcg (DV%) Amaranth raw (82%) 307 (31%) 158 (40%) Barley (hulled) (37%) 60.7 (6%) 35.0 (9%) Brown Rice Med grain, raw (19%) 62.7 (6%) 38 (9%) Buckwheat raw (21%) 30.6 (3%) 51.0 (13%) Bulgur raw (19%) 49.0 (5%) 37.8 (9%) Cassava raw (3%) 33.0 (3%) 55.6 (14%) Chickpea Flour (25%) 41.4 (4%) 402 (101%) Corn yellow, raw (4%) 3.1 (0%) 70.8 (18%) Couscous raw (10%) 41.5 (4%) 34.6 (9%) Millet raw (33%) 16 (2%) 170 (43%) Oats bran, raw (28%) 54.5 (5%) 48.9 (12%) Quinoa raw (43%) 79.9 (8%) 313 (78%) Rye Raw (25%) 55.8 (6%) 101 (25%) Sorghum raw (47%) 53.8 (5%) - Soy flour, raw (30%) 173 (17%) 290 (72%) Tapioca pearl, dry (13%) 30.4 (3%) 6.1 (2%) Teff raw (82%) 347 (35%) - Triticale raw (27%) 71.0 (7%) 140 (35%) Wheat Flour (26%) 40.8 (4%) 52.8 (13%) Table 1. Comparison of the nutritional content from selected flours and grains. Gluten-free products are shown in bold (Nutrition facts, 2008). Common Uses of Various Alternative Grains Amaranth- well suited for making bread or porridge type dishes. Obtains a woodsy flavor. Also has unique antifungal properties that is suitable in extending the shelf life of breads. Buckwheat- consists of a nut flavor. Ideal for use in addition of side dishes such as soups, salads, casseroles, stews, and stuffing's. Often used as a barley replacement. Millet- with no distinct flavor it is ideal for flour that is used in baking. Also commonly seen as a hot cereal. Quinoa- with a crunchy yet soft texture, quinoa is suitable for many vegetable dishes. It works well with spices and nuts. Often used as a replacement for couscous. Teff- containing a naturally occurring yeast it is great for cereals or puddings. Often used as a thickening agent in sauces. Wild rice- with a crunchy and nutty flavor it works great in the addition of white or brown rice to add more nutrients to the dish. It is most commonly seen in soups. Safety: Oats? Many factories that process oats are also large processors of wheat containing products, so it is possible for cross contamination to occur. Testing done by the FDA have shown trace amounts of gluten in oat products. To avoid cross contamination altogether, buy oats that have the FDA regulated gluten-free label (Niewinski, 2008). Green, P.H., & Jones, R. (2006). Celiac Disease: A hidden Epidemic. London: Collins. Korn, D. (2002). Wheat-Free, Worry-Free: The Art of Happy, Healthy Gluten-Free Living. Carlsbad: Hay House. Mariotti, M., Lucisano, M., Pagani, A., & Ng, P. K. (2009). The role of corn starch, amaranth flour, pea isolate, and Psyllium flour on t he rheological properties and the ultrastructure of gluten-free doughs. Food Research International, 42, Retrieved November 25,2009, from the Elsevier database. Niewinski, M. (2008). Advances in Celiac Disease and Gluten-Free Diet. Journal of the American Dietetic Association, 108, “Nutrition facts.” Nutrition facts, calories in food, labels, nutrition information and analysis- NutritionData.com. N.p., 20 Aug Web. 6 Dec < Renzetti, S., Bello, F., & Arendt, E. (2008). Microstructure, fundamental rheology and baking characteristics of batters and breads from different gluten-free flours treated with a microbial transglutaminase. Journal of Cereal Science, 48, Retrieved November 11, 2009, from the Elsevier database. Rizzello, C., Coda, R., Angelis, M., Cagno, R., Carnevali, P., & Gobbetti, M. (2009). Long-term fungal inhibitory activity of water-soluble extract from Amaranthus spp. Seeds during storage of gluten-free and wheat flour breads, International Journal of Food Microbiology, 131, Retrieved November 7, 2009, from the Elsevier database.