Rosca de Reyes - The Grain Chain

Report
Nice graphic here
Bread
A staple of the diet
© FAB and AHDB 2013
Learning Objectives
• To understand the role of bread in a
healthy and balanced diet.
• To investigate the nutrients bread provides.
• To review bread intake in the UK.
• To learn how bread consumption has
changed over time.
© FAB and AHDB 2013
The role of bread in a healthy
and balanced diet
Bread sits within the ‘Bread,
rice, potatoes, pasta and other
starchy foods’ group in the
Eatwell plate.
About one third of the food we
eat should be from this group.
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The ‘Bread, rice, potatoes,
pasta and other starchy
foods’ group
Foods in this food group include those made
from grains, such as bread, breakfast cereals,
pasta and rice. It also contains vegetables such
as potatoes and yams.
Starchy foods provide us with energy, mainly in
the form of carbohydrate, and various
nutrients.
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Nutrients in bread
Bread provides several important nutrients:
Carbohydrate
 Provide us with
energy.
Fibre
Protein
 Needed for
growth.
 Keeps the gut
healthy.
Did you know?
There is more fibre in wholemeal bread, but white bread also
provides fibre.
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Which is the main
macronutrient provided
by bread?
 Protein
 Fat
 Carbohydrate
ANSWER: Carbohydrate is the main macronutrient
provided by bread.
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Nutrients in bread
Vitamins
Minerals
Thiamin and niacin:
 For release of energy from
food.
 For normal function of
nervous system, muscles and
skin.
Calcium:
 For healthy bones and teeth.
Iron:
 For oxygen transport in blood.
Magnesium:
 For energy release from food.
 For healthy bones.
Folate:
 For formation of healthy red
blood cells.
 For development of nervous
system.
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Contribution of bread to UK
nutrient intakes
+Macronutrients
Carbohydrate
Protein
16-20%
Dietary fibre
20%
9-11%
*Vitamins
*Minerals
Thiamin
14%
Calcium
19%
Folate
11%
Iron
15%
Niacin
11%
Magnesium
13%
Zinc
11%
Potassium
5%
Selenium
5%
* NDNS (2000/2001)
+ NDNS (2010/2011)
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The role of bread in the UK diet
Bread is an important part of the
traditional British diet.
Potatoes and bread have been the main
starchy foods in the traditional British diet
for many years.
Both bread and potatoes have been
common staple foods in the diet and
important sources of nutrients.
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The role of bread in the UK
diet
Bread was traditionally eaten at breakfast,
lunch and dinner.
It is now more likely to be consumed at
breakfast and lunch times, but not with
evening meals.
Bread is consumed by 33% of people who eat
breakfast, making it a popular breakfast item
(Gibson & Gunn 2011).
© FAB and AHDB 2013
How many slices of bread
per day do people in the UK
eat on average?




1 slice
2 ½ slices
4 ½ slices
7 slices
ANSWER: On average, 2 ½ slices are eaten.
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How many slices of bread
per day did people eat 70
years ago?




1 slice
2 ½ slices
4 ½ slices
7 slices
ANSWER: Seventy years ago people ate on average
7 slices of bread per day.
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Bread intake in the UK
In the 1940s (when national
consumption was first measured), people
consumed an average of 7 slices of bread
per day.
Today, the average intake of bread in the
UK is 2 ½ slices.
Why do you think bread intake
decreased?
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Why has bread intake
decreased?
Bread (and potatoes) have declined at the
expense of other starchy foods such as pasta,
rice and other cereals.
A larger variety of starchy foods is now
available.
People can chose from a large array of
products including breakfast cereals,
crumpets, bagels and croissants.
© FAB and AHDB 2013
Why has bread intake
decreased?
There has been a decline of the
traditional British diet. More
international dishes are now
consumed, such as Italian or Asian
dishes, which are typically based on
pasta and rice.
Misconceptions about bread can also
lead to lower intakes.
What myths about
bread have you heard?
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Myth or fact?
“Eating starchy foods, such as
bread, leads to weight gain.”
“Bread commonly causes
allergies and bloating.”
“Bread can help with certain
digestive problems because
of its fibre content.”
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What happens if we eat less
bread?
People who avoid or cut down on bread
risk reducing their intakes of the nutrients
provided by bread.
Avoiding bread and other starchy foods
altogether can lead to low intakes of fibre
and important nutrients, such as calcium
and iron.
© FAB and AHDB 2013
Summary
 Bread is a starchy food.
 Starchy foods should make up one third of our
diet.
 Bread contains a range of important nutrients.
 Bread is an important staple of the traditional
British diet, but intakes are now much lower.
 Reducing bread intake, without replacing it with
other starchy foods that contain similar
nutrients, can lead to low intakes of fibre and
important nutrients.
© FAB and AHDB 2013
Quiz
Time to test your knowledge!
Home
© FAB and AHDB 2013
END
Question 1
How much of the food we eat should come
from the ‘Bread, rice, potatoes, pasta and
other starchy foods’ group?
A. One third
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B. One quarter
C. One fifth
Correct!
Next
question
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Incorrect
Try
again
© FAB and AHDB 2013
Next
question
Question 2
Which is the main macronutrient provided
by bread?
A. Protein
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B. Fat
C. Carbohydrate
Correct!
Next
question
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Incorrect
Try again
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Next
question
Question 3
Which of these minerals provided by bread
is required for transporting oxygen in the
blood?
A. Calcium
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B. Iron
C. Magnesium
Correct!
Next
question
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Incorrect
Try again
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Next
question
Question 4
What is the average number of slices of
bread eaten per person per day in the UK?
A. 7
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B. 3
C. 2.5
Correct!
Next
question
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Incorrect
Try
again
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Next
question
Question 5
Which of these foods is considered a starchy
food?
A. Couscous
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B. Cheese
C. Broccoli
Correct!
Next
question
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Incorrect
Try
again
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Next
question
Question 6
When was national bread consumption first
measured?
A. 1940s
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B. 1950s
C. 1960s
Correct!
End of
quiz
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Incorrect
Try
Again
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End of
quiz
© FAB and AHDB 2013
www.grainchain.com
© FAB and AHDB 2013

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