Dietary Benefits of Pasta/ A Current Perspective
description
Transcript of Dietary Benefits of Pasta/ A Current Perspective
Dietary Benefits of Pasta/Dietary Benefits of Pasta/A Current PerspectiveA Current Perspective
Patricia T. Berglund, Ph.D.Director
Northern Crops InstituteFargo, ND USA
Eating – one of life’s Eating – one of life’s greatest pleasuresgreatest pleasures
How does pasta fit into a healthy diet and lifestyle?
What’s New in Nutrition???What’s New in Nutrition??? Dietary Guidelines for Americans, 2000Dietary Guidelines for Americans, 2000
A — Aim for fitness B — Build a healthy base C — Choose sensibly
Dietary Guidelines Dietary Guidelines for Americans, 2000for Americans, 2000
Developed for the American public, many are overweight
Low calorie and low fat recommendations less important for some countries
Today’s FocusToday’s Focus
B — Building a healthy base
andC — Choose sensibly
A HEALTHY BASEA HEALTHY BASEThe Food Guide PyramidThe Food Guide Pyramid
Guide for daily food choicesBase - 6 to 11 servings of bread, cereal, rice, and pasta dailyServing size - ½ cup of pasta, cereal or rice
Many countries have food guides, most have grains as the base or main foundation
Why grains?Why grains?
Grains: Complex carbohydrates Provide vitamins and minerals Good source of protein Low in fat and sodium
Pasta: Complex carbohydrates Provide vitamins and minerals Good source of protein Pasta protein contains 6 of 8
essential amino acids
Provide all essential amino acids when combined with meat, poultry, cheese or dairy products
Low in fat and sodium Low calorie Calories from carbohydrates
(82%), protein (14%) and fats (4%)
Nutritional Value of Pasta, Nutritional Value of Pasta, Rice and Corn Tortilla:Rice and Corn Tortilla:
Pasta (1/2 cup)
Rice (1/2 cup)
Tortilla(1)
Calories 98 111 67Carbohydrates, g 20.0 25 12.8Protein, g 3.4 2.1 2.1Fat, g 0.5 0.1 1.1Cholesterol, mg 0.0 0.0 0.0Fiber, g 1.0 0.0 1.0Sodium, mg 0.7 300 53Iron 1.0 0.9 1.4 Zinc, mg 0.4 0.0 0.43Folic Acid (Folate) mcg
60.0 0.0 6.0
Niacin, mg 1.2 1.1 1.5 Riboflavin, mg 0.07 0.0 0.14 Thiamin, mg 0.14 0.12 0.2
Pasta and Rice are cooked
Exciting News in NutritionExciting News in NutritionFolic Acid FortificationFolic Acid Fortification
U.S. produced pasta fortified with folic acid, also called folate or folacin
Effective January 1998
ImagineImaginebeing able to reduce serious being able to reduce serious
birth defectsbirth defects
Folic acid (B vitamin) Folic acid (B vitamin) prevents:prevents:
Neural tube defects such as spina bifida Anencephaly (a fatal defect in which part of the
brain never develops) Oral and facial birth defects such as cleft palate May protect against some types of cancer and
heart disease
The U.S Center for Disease Control estimated reduction of spina bifida and anencephaly by 50 to 70 percent with sufficient folic acid intake
Who Needs Folic Acid?Who Needs Folic Acid? Required by males and females of all
age levels Most important for females of
child-bearing age
Fortification level of Fortification level of Folic AcidFolic Acid
0.7 mg folic acid per pound of flour ½ cup serving of cooked pasta has
60 micrograms Six or more servings daily from bread and grains
group needed to meet the Recommended Dietary Allowance of 400 micrograms
An Exciting Future??An Exciting Future??
Healthier Infants
Healthier Children
Healthier Adults
So what’s exciting about So what’s exciting about pasta nutrition?pasta nutrition?
Pasta, along with other grain products, forms the foundation of a healthy diet
Good source of protein Complete protein containing all the essential
amino acids when combined with meat, poultry, dairy products or beans
Good source of many vitamins and minerals
Excellent source of folic acid, when fortified
Low calorie and low in sodium Many shapes, as many as 350 to 600 Tastes great Adds variety to the diet Convenience food
Nutrition, Taste, Nutrition, Taste, Convenience, and Convenience, and
Variety all wrapped Variety all wrapped into one product… into one product…
PASTAPASTA
What more can we ask for??What more can we ask for??
Resources:Resources:
www.wheatfoods.orgwww.usda.gov/cnpp/index.htm
www.ilovepasta.org/nutrition.htmlwww.dakotagrowers.com