NTDT200 Lecture Notes - Lecture 4: Splenda, Saccharin, Endosperm

• School: University of Delaware
• Department: Nutrition and Dietetics
• Course: NTDT200
• Professor: Jerome, Danielle

Document Summary

Consumption of whole grains that are high in fiber may reduce the risk of heart disease and diabetes. Endosperm: contains highest amount of starch and protein. Refined grains: stripped of germ and bran. Enriched grain: some nutrients lost in processing are added back. Bran: contains majority of dietary fiber and significant amount of b vitamins and minerals. Germ: embryo of seed that germinates and grows. Contains essential fatty acids and b vitamins and minerals. Nutrition guidelines recommend consumers eat more whole grains. The whole grain stamp used in 36 countries tells consumers that a product contains at least 8 grams of whole grains per serving. Eat 48g or more of whole grains daily. Basic stamp: added ingredients (20 g per serving) 100% stamp: all grain ingredients are whole grains (18 g per serving) Consume at least half of grains as whole grain. Look for whole grains as first ingredient in food products.