Plants in Human Culture Learning Target: Primary Plant Food Groups I Can...Describe the various plant food groups including characteristics and contribution to society I Will... List and define the various plant food groups Identify distinguishing characteristics of each group Identify primary use/contribution to society

Learning Target: Primary Plant Food Groups Cereals – Grasses that contain grains Grain – edible dry fruit of a cereal Fruit – Swollen plant ovary containing seed(s) Worldwide ≈ 50% calories in human diets Animal feed Wheat - highest produced Followed by corn & rice Oats, sorghum, and rye Learning Target: Primary Plant Food Groups

Learning Target: Primary Plant Food Groups WHEAT – seed of wheat grass plant Bran - outer covering, thin layers Germ – part that will grow into new plant Endosperm – material to nourish young plant  Hard Wheat - contains lots of gluten (protein in endosperm) – used for bread Soft Wheat – less gluten – used for pastry, pie crusts Learning Target: Primary Plant Food Groups

Learning Target: Primary Plant Food Groups WHEAT – Durum Wheat (semolina is durum wheat flour) – used for pasta Whole wheat flour – made from entire kernel White flour – made without outer bran covering (bran contains vitamin-B and iron) Wheat germ – inner part of kernel  Enriched flour has vitamins added Learning Target: Primary Plant Food Groups

Learning Target: Primary Plant Food Groups CORN –(maize) five main types Flint and Dent – used primarily to feed live stock Popcorn – type of flint corn Flour Corn – kernels with soft, floury starch – used for baked goods Sweet Corn – kind we eat 75% of corn crop is used to feed other animals that give us milk, eggs, and meat Learning Target: Primary Plant Food Groups

Learning Target: Primary Plant Food Groups RICE - 50% of the human race eats rice three times per day. Grows best when submerged in water mostly in Southeast Asia Arkansas and California produce rice Brown rice – outer husk of rice kernel removed (milled), leaves brown rice which contains oils, vitamins, and proteins – doesn’t keep well White rice – what’s left after brown layers are removed Learning Target: Primary Plant Food Groups

Learning Target: Primary Plant Food Groups RICE - Enriched Rice – has vitamins added Converted Rice – treated with steam pressure, helps make it fluffier when cooked Instant Rice – milled, completely cooked then dried Wild Rice – not related to other rice except that it belongs in grass family. 40,000 varieties of long, medium and short grain rice Learning Target: Primary Plant Food Groups

Learning Target: Primary Plant Food Groups ALFALFA used as forage – crops that animals graze on. Most American farm land is pasture Hay – dried forage used for winter feed  BARLEY – very hard cereal grain – used in beer production and animal feed   SORGHUM – grown as substitute for corn in dry areas. Used as animal feed  Learning Target: Primary Plant Food Groups

Learning Target: Primary Plant Food Groups OATS - Mostly grown for animal feed   MILLET – staple food for one third of world’s population, seeds are the smallest of cereal grains COTTON – fibers used for clothing Learning Target: Primary Plant Food Groups

Learning Target: Primary Plant Food Groups Root crops – roots or underground stems used as food storage (carbs) by plants Potatoes, carrots, beets, radishes Legumes – protein-rich seeds in pods Improve nitrogen content of soil Soybean, peanuts Alfalfa, clover (livestock feed) Learning Target: Primary Plant Food Groups

Learning Target: Primary Plant Food Groups Fruits – Swollen ovary of flower containing seed(s) Apples, tomatoes, cucumbers Vegetables – Edible portions of the plant other than the fruit Leaves, stems, roots, seeds Celery, Rhubarb, Asparagus Nuts – Dry one-seed fruit encased in a hard shell Walnuts, Hazelnuts, Pistachios Learning Target: Primary Plant Food Groups

Learning Target: Primary Plant Food Groups Spices & Herbs – Food crops that add variety and pleasure to our diet by enhancing flavor Spices generally come from plant parts other than leaves Nutmeg, ginger, paprika, cloves, pepper, cinnamon Herbs generally leaves Rosemary, dill, basil, mint, oregano Learning Target: Primary Plant Food Groups

Learning Target: Primary Plant Food Groups Flavorings – Usually in separate category although classified Licorice, vanilla, Oils – Usually squeezed from plants. Can be extracted from leaves or seeds. Corn oil, sunflower oil, cottonseed, olive, soybean, palm, coconut Learning Target: Primary Plant Food Groups

Learning Target: Primary Plant Food Groups Many cultivated plants fall into more than one category SOYBEANS – important because of protein content Soybean oil is used for cooking and to make margarine Tofu – made from white liquid pressed from steamed soybean.   Soybeans and alfalfa add nitrogen to soils Learning Target: Primary Plant Food Groups

Learning Target: Primary Plant Food Groups   SUNFLOWER – two types grown for crops – oilseed and non-oilseed Sunflower oil is a polyunsaturated fat – it helps lower cholesterol by helping body get rid of newly formed cholesterol Non-oilseed seeds used as snack and animal food Learning Target: Primary Plant Food Groups

Learning Check: Primary Plant Food Groups 1. We learned before that 90% of the world's food supply comes from <20 plant species; what food group do you think contributes the most to the worlds food supply? 2. Distinguish between a fruit and a vegetable. Provide an example of each.