Sampson Whole Grain Slide Presentation

Information about Sampson Whole Grain Slide Presentation

Published on October 4, 2007

Author: Lindon

Source: authorstream.com

Content

NEW WHOLE GRAIN DATABASE AND FINDINGS RELATED TO OBESITY:  NEW WHOLE GRAIN DATABASE AND FINDINGS RELATED TO OBESITY Laura Sampson Mary Franz Pauline Koh-Banerjee Simin Lui Donna Spiegelman Walter Willett Eric Rimm Department of Nutrition, Harvard School of Public Health ROLE OF WHOLE GRAINS IN HEALTH:  ROLE OF WHOLE GRAINS IN HEALTH DIABETES HEART DISEASE GI HEALTH MAY DECREASE CANCER WHOLENESS CODES:  WHOLENESS CODES r=refined, no whole grain wL = low whole grain, 1-24% whole by weight wM = moderate whole grain, 25-49% whole by weight wH= high whole grain b=contains bran (separately from the bran in the whole wheat What is a whole grain???:  What is a whole grain??? A CEREAL GRASS OR SEED Go with the grain: Dietary Guidelines Tell the Whole Grain Story www.generalmills.com/nutrition Slide5:  AMARANTH BARLEY BROWN RICE BUCKWHEAT BULGUR CORN FLAXSEED KAMUT MILLET OATS PSYLLIUM QUINOA RYE SORGHUM SPELT TRITICALE WHEAT BERRIES WILD RICE Whole grains:  Whole grains Rich cultural history Nutritionally rich Phytochemicals Antioxidants Fiber Vitamins Minerals Slide7:  COOKED AS A CEREAL GROUND INTO FLOUR POPPED LIKE POPCORN SPROUTED TOASTED WHOLE GRAIN:  WHOLE GRAIN Go with the grain www.generalmills.com/nutrition Slide9:  Milling of Grains Go with the Grain Dietary Guidelines tell the Whole Story www.generalmills.com/nutrition DEFINITION:  DEFINITION ANY FOOD IN ITS RAW, UNREFINED FORM FOODS THAT CONTAIN INTACT GRAIN FOODS THAT CONTAIN THE APPROPRIATE PROPORTIONS OF ALL MILLED GRAIN CONSTITUENTS FOODS THAT CONTAINS ALL OF THE INTACT GRAIN IN EITHER A NATURAL OR RECONSTITUTED FORM JACOB’S DEFINITION:  JACOB’S DEFINITION ≥25% WHOLE GRAIN or BRAN BY WEIGHT APPROVED FDA HEALTH CLAIM:  APPROVED FDA HEALTH CLAIM Diets rich in whole grain foods and other plant foods that are low in total fat, saturated fat, and cholesterol may reduce the risks of heart disease and certain cancers. FDA WHOLE GRAIN DEFINITION:  FDA WHOLE GRAIN DEFINITION Contains ≥51% WHOL GRAIN BY WEIGHT PER REFERENCE AMOUNT CUSTOMARILY CONSUMED (RACC) MUST CONTAIN ALL OF THE COMPONENTS OF THE INTACT GRAIN AND MINIMUM OF 16 GRAMS OF WHOLE GRAIN PER RACC DATABASE OBJECTIVES:  DATABASE OBJECTIVES QUANTIFY WHOLE GRAIN, BRAN, GERM ESTIMATE WHOLE GRAIN WITH AND WITHOUT BRAN AND GERM CATEGORIZE FOODS AS LOW, MEDIUM, OR HIGH WHOLE GRAIN WITH AND WITHOUT ADDED BRAN AND GERM 8 DATABASE VARIABLES:  8 DATABASE VARIABLES whgrn = total whole grain bran = total bran brana = added bran from wheat, oats, corn, and rice brann = natural bran = bran minus added brana germ = total germ germa = added germ from wheat germn = natural germ = germ minus added germa whsub = whole grain minus added bran and germ CLASSIFICATION VARIABLES:  CLASSIFICATION VARIABLES whper = percentage of whole grain = whgrn/amount x 100.0 wsper = percentage of whole grain without added bran and germ = whsub/amount x 100.0 CLASSIFICATION FILES:  CLASSIFICATION FILES WITH ADDED BRAN AND GERM LOW < OR = 25% MEDIUM > 25% AND < 50% HIGH = OR > 50% WITHOUT ADDED BRAN AND GERM LOW <OR = 25% MEDIUM > 25% AND < 50% HIGH = OR > 50% DATABASE WHOLE GRAIN FOODS:  DATABASE WHOLE GRAIN FOODS WHOLE WHEAT FLOUR WHOLE CORNMEAL WHOLE CORN FLOUR BROWN RICE FLOUR WHOLE RYE FLOUR WHOLE BARLEY WHOLE OAT FLOUR RYE BROWN RICE BULGUR POPCORN MILLET PSYLLIUM WHEAT GERM WHEAT BRAN RICE BRAN OAT FIBER OAT BRAN OATS CORN BRAN BUCKWHEAT Slide19:  Dry weight = Amount (g) – H20 (g) MAJOR WHOLE GRAIN CONTRIBUTORS:  MAJOR WHOLE GRAIN CONTRIBUTORS BROWN RICE COOKED OATMEAL POPCORN COLD BREAKFAST CEREALS DATABASE REFINED FOODS:  DATABASE REFINED FOODS INGREDIENTS REFINED WHEAT FLOUR WHITE RICE WHITE RICE FLOUR DEGERMED CORNMEAL CORN FLOUR PARTIALLY DEBRANNED OAT FLOUR FOODS WHITE BREAD ENGLISH MUFFIN BAGELS ROLLS PANCAKES WHITE RICE PASTA COOKIES DOUGHNUTS BROWNIES SWEET ROLLS PIZZA BRAN AND GERM CALCULATIONS:  BRAN AND GERM CALCULATIONS REVIEW OF THE LITERATURE AMOUNT OF WHOLE GRAIN MULTIPLIED BY PERCENTAGES OF BRAN AND GERM INGREDIENT WHOLE %BRAN BRAN %GERM GERM GRAIN:  INGREDIENT WHOLE %BRAN BRAN %GERM GERM GRAIN 100% BRAN:  100% BRAN TYPE OF BRAN DRY WEIGHT BRAN GERM CORN 95.3 95.3 0 OATS 93.4 93.4 0 RICE 93.9 93.9 0 WHEAT 90.1 90.1 0 GRAMS PER 100 GRAMS 100% GERM:  100% GERM DRY WEIGHT GERM BRAN WHEAT GERM 94.4 94.4 0 WHOLE GRAIN RECIPES:  WHOLE GRAIN RECIPES WHEAT CRACKERS 100 GRAMS Label Ingredients: whole wheat flour, enriched wheat flour, shortening, sugar, salt, corn syrup The recipe produces 26.9 grams of whole grain, 3.8 grams of bran, and 0.7 grams of germ. PERCENT WHOLE GRAIN = 26.9% = whper (whgrn/amount) x 100.0 = (26.9/100.0) x 100.0 ADDED BRAN AND GERM CALCULATION Commercial bran muffin – 100 grams:  ADDED BRAN AND GERM CALCULATION Commercial bran muffin – 100 grams Recipe: h2o 20% all purpose flour 18% bran 13.5% eggs 13% barley malt flour 10% sugar 10% soybean oil 7.2% molasses 5% honey 4% salt 1.2% YIELD 12.5 grams bran 0 grams germ 12.2 grams added bran from 13.5% bran in recipe High added bran and germ foods:  High added bran and germ foods ADDED BRAN FOODS bran muffin oat bran bread meal replacement bar breakfast cereals ADDED GERM FOODS cream of wheat NATURAL BRAN AND GERM:  NATURAL BRAN AND GERM BRANN GRAMS OF TOTAL BRAN MINUS BRANA GERMN GRAMS OF TOTAL GERM MINUS GERMA High natural bran and germ foods:  High natural bran and germ foods NATURALLY OCCURING BRAN granola bar whole wheat oatmeal bread toasted oats shredded wheat NATURALLY OCCURING GERM popcorn corn tortillas Whole grain without added bran and germ:  Whole grain without added bran and germ Muffin = 100 grams Cereal = 30 grams EXAMPLES CLASSIFICATION FILES:  EXAMPLES CLASSIFICATION FILES <25% WHOLE GRAIN 25-50% WHOLE GRAIN >50% WHOLE GRAIN NO ADDED BRAN OR GERM <25% WHOLE GRAIN 25-50% WHOLE GRAIN >50% WHOLE GRAIN CORN FLAKES BRAN MUFFIN APPLE CINN CHEERIOS GRANOLA BAR ALL BRAN WHEAT BREAD ALL BRAN BRAN MUFFIN APPLE CINN CHEERIOS GRANOLA BAR CHEERIOS WHEAT BREAD PERCENTAGES OF WHOLE GRAIN:  PERCENTAGES OF WHOLE GRAIN Foods ranged from less than 1% for fig bars to 97% for popcorn. Cold breakfast cereals varied from 0% for puffed rice to 85% for toasted oats. PERCENTAGES OF WHOLE GRAIN WITHOUT ADDED BRAN AND GERM:  PERCENTAGES OF WHOLE GRAIN WITHOUT ADDED BRAN AND GERM Foods range from 0% whole grain without added bran and germ to 51.1% wheat bread. Cereals range from 0% for corn bran to 84.7% for cheerios. “Changes in whole grain and bran consumption in relation to 8-year weight gain among US men” :  “Changes in whole grain and bran consumption in relation to 8-year weight gain among US men” Characterize relation between whole grains (grams/day) and weight gain Examine if effect of whole grain depends on >51% whole grain concentration of food sources METHODS:  METHODS Analysis Restricted to 27,113 men with complete predictor and outcome information (1986-1994) Men who died or developed cardiovascular disease, cancer or diabetes excluded Completed food frequency questionnaires in 1986 and 1994 Multivariate Linear Regression Examined relation between changes in whole grains (grams/day) and weight change (1986-1994) CONCLUSION:  CONCLUSION FIRST STUDY TO REPORT ASSOCIATIONS FOR QUANTITATIVE ESTIMATES OF WHOLE GRAINS AND WEIGHT GAIN INCREASED WHOLE GRAIN INTAKE – LESS WEIGHT GAIN SUPPLEMENTAL BRAN ALSO REDUCES WEIGHT GAIN ADDED GERM – NO ASSOCIATION DIETARY FIBER ENSURES DEFINITION:  DIETARY FIBER ENSURES DEFINITION (11 grams X 51% X RACC)/100 = grams fiber RACC FIBER 55 grams 3.0 grams 50 grams 2.8 grams 45 grams 2.5 grams

Related presentations


Other presentations created by Lindon

Databases
16. 10. 2007
0 views

Databases

wolbring1
08. 05. 2008
0 views

wolbring1

Occupational Noise
08. 05. 2008
0 views

Occupational Noise

Paper22
07. 05. 2008
0 views

Paper22

malignant hyperthermia
02. 05. 2008
0 views

malignant hyperthermia

mastitis
02. 05. 2008
0 views

mastitis

Chapter 3 lecture
02. 05. 2008
0 views

Chapter 3 lecture

habil final
02. 05. 2008
0 views

habil final

BIOSEC PDR
02. 05. 2008
0 views

BIOSEC PDR

Steps to PDR
02. 05. 2008
0 views

Steps to PDR

ancient china
10. 10. 2007
0 views

ancient china

Latin America 07
22. 10. 2007
0 views

Latin America 07

Super3 ApplytheBig6toK 2
11. 10. 2007
0 views

Super3 ApplytheBig6toK 2

tutorial coco
12. 10. 2007
0 views

tutorial coco

c115c905
13. 10. 2007
0 views

c115c905

Marina PartIII
16. 10. 2007
0 views

Marina PartIII

Harrison EgyptianWebQuest
21. 10. 2007
0 views

Harrison EgyptianWebQuest

20040616 blair
02. 10. 2007
0 views

20040616 blair

Consumer Health Compl
06. 12. 2007
0 views

Consumer Health Compl

599 Introduction
10. 10. 2007
0 views

599 Introduction

orizon2010
23. 10. 2007
0 views

orizon2010

Saul Hahn
25. 10. 2007
0 views

Saul Hahn

Guide to the Match 2007 FINAL
30. 10. 2007
0 views

Guide to the Match 2007 FINAL

U Fix It Workshop
07. 11. 2007
0 views

U Fix It Workshop

015 parker
19. 10. 2007
0 views

015 parker

yun MPLS
30. 10. 2007
0 views

yun MPLS

11029 2003
20. 11. 2007
0 views

11029 2003

Great Grains
21. 11. 2007
0 views

Great Grains

II homology
10. 10. 2007
0 views

II homology

basel
15. 10. 2007
0 views

basel

miele
03. 10. 2007
0 views

miele

pres4 7
31. 12. 2007
0 views

pres4 7

piero messina
04. 01. 2008
0 views

piero messina

ASBESTOS AWARENESS
04. 01. 2008
0 views

ASBESTOS AWARENESS

osmoregulation2
10. 10. 2007
0 views

osmoregulation2

Clim Application Water
07. 01. 2008
0 views

Clim Application Water

Accountability Foster
07. 01. 2008
0 views

Accountability Foster

145 9 new
07. 01. 2008
0 views

145 9 new

Fundraising AWNY2007
28. 09. 2007
0 views

Fundraising AWNY2007

VanBorm
12. 10. 2007
0 views

VanBorm

608uetic
24. 10. 2007
0 views

608uetic

SwissBCH
18. 10. 2007
0 views

SwissBCH

the superstring adventure
15. 10. 2007
0 views

the superstring adventure

winton
23. 10. 2007
0 views

winton

El Mozote
26. 02. 2008
0 views

El Mozote

don cote flh env conf
20. 03. 2008
0 views

don cote flh env conf

Shyama Bijapurkar
26. 03. 2008
0 views

Shyama Bijapurkar

Session 8 Meteorological Hazards
03. 10. 2007
0 views

Session 8 Meteorological Hazards

RiseofBigBusiness
27. 02. 2008
0 views

RiseofBigBusiness

4550ch16
11. 04. 2008
0 views

4550ch16

bbhh107 presentation
26. 11. 2007
0 views

bbhh107 presentation

Arbitragepresentation
16. 04. 2008
0 views

Arbitragepresentation

holiday 2007
17. 04. 2008
0 views

holiday 2007

class8n4
22. 04. 2008
0 views

class8n4

mindful habits
11. 03. 2008
0 views

mindful habits

PraesentationAchtonl ine
07. 10. 2007
0 views

PraesentationAchtonl ine

12 Project02 05
04. 10. 2007
0 views

12 Project02 05

Balschmiter
05. 10. 2007
0 views

Balschmiter

DARPA NoD
08. 10. 2007
0 views

DARPA NoD

308
02. 05. 2008
0 views

308

200606INRIADREIen
13. 03. 2008
0 views

200606INRIADREIen

Organigrama actualizado 01
22. 10. 2007
0 views

Organigrama actualizado 01

Japan Outlook
25. 03. 2008
0 views

Japan Outlook

Inferring Main Ideas New
15. 10. 2007
0 views

Inferring Main Ideas New

Nutrients
07. 03. 2008
0 views

Nutrients

secession
17. 10. 2007
0 views

secession

L5PresentationFive
19. 10. 2007
0 views

L5PresentationFive

JIGSAW
23. 11. 2007
0 views

JIGSAW

fall
02. 11. 2007
0 views

fall

holland poodles
16. 11. 2007
0 views

holland poodles

niimoto
09. 10. 2007
0 views

niimoto

comment to Itai
07. 04. 2008
0 views

comment to Itai

L24 Sartorius
04. 01. 2008
0 views

L24 Sartorius

Power Point Final
02. 11. 2007
0 views

Power Point Final

Prof Thomas Meyer
17. 10. 2007
0 views

Prof Thomas Meyer

Bauer
15. 11. 2007
0 views

Bauer

PBritton
10. 04. 2008
0 views

PBritton

AST5220 2 print
15. 10. 2007
0 views

AST5220 2 print

PRESENTATIONISAAC
01. 11. 2007
0 views

PRESENTATIONISAAC

Willits FIA Program News 2007
08. 10. 2007
0 views

Willits FIA Program News 2007

15 Tauchi
09. 10. 2007
0 views

15 Tauchi

hedberg
19. 10. 2007
0 views

hedberg

Analyst briefing condenced
19. 10. 2007
0 views

Analyst briefing condenced

funcProg2
19. 10. 2007
0 views

funcProg2

28 C4 avispachaquetaamar
24. 10. 2007
0 views

28 C4 avispachaquetaamar