Nutritive and Dietetic Value (Junior Cert Home Economics): Revision Notes
📚 Revision Notes
Nutritive and Dietetic Value of Cereals
Average Composition of Cereals: Wheat
| Protein | Fats | Carbohydrates | Minerals | Vitamins | Water |
|---|---|---|---|---|---|
| 14% | 2.5% | 71% | Calcium, iron, and phosphorus | B group, E | 12% |
Nutritive Value (What nutrients cereals provide):
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Nutritive Value: Focuses on the nutrients cereals provide (e.g., protein, fibre, vitamins).
- LBV protein: Cereals provide low biological value protein, which is essential for growth and repair of bodily cells.
- Gluten: Most cereals contain gluten, except for some like maize (important for people with gluten intolerance). Gluten is a protein.
- Unsaturated fat: Found in small amounts in the germ.
- Fibre: Unprocessed cereals are high in fibre, aiding digestion.
- Minerals and vitamins: Cereals are a source of calcium, iron, phosphorus, and B-group vitamins.
- Vitamin E: Found in the germ.
- Fortified cereals: Many cereals are fortified with additional vitamins and minerals during production.
- Water: Cereals have a low water content.
Dietetic Value (How cereals fit into different diets):
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Dietetic Value: Focuses on how cereals fit into specific diets (e.g., vegan, low-calorie, coeliac).
- Vegan diets: Suitable for vegans due to the protein content.
- Low-fat/low-calorie diets: Good for these diets unless extra fats are added (like butter on bread).
- Fibre: Helps prevent constipation and other bowel issues.
- Cheap and filling: Cereals are affordable and provide a feeling of fullness.
- Coeliac disease: People with coeliac disease cannot eat gluten-containing cereals but can eat maize.
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Fortified foods have had extra nutrients added to them to improve their nutritional value. This is done to replace nutrients lost during processing or to enhance the food's health benefits.
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Gluten is a protein found in wheat and wheat products.