Cereals is any grass cultivated for the edible components of its grain, composed of the endosperm, germ and bran. A grain used for food. A plant (such as a grass) yielding starchy grain suitable for food. Prepared foodstuff of grain (such as oatmeal or cornflakes). By consuming cereals it benefits us as it helps to improve energy, the carbohydrate content help for the important benefits of grains such as, it helps reduce constipation and diverticulosis, it is a low-fat, nutrient-dense food which provides the body with essential vitamins and minerals such as iron, B vitamins and zinc. By regularly eating cereals that are rich in soluble fibre, such as oats (containing beta-glucans) and psyllium, has been found to significantly reduce the amount of cholesterol in the bloodstream.
The parts in a cereal contains Endosperm; the food reserve of the grain, it comprises about 82% of the total weight of the grain. Mostly contains complex carbohydrates(starch), proteins of low biological value and small amounts of B-group vitamins and dietary fibre. Another part is the Bran; the outer coat of the grain contains 15% of the total weight of the grain, contains mostly dietary fibre which are mainly insoluble. It also contains small amounts of proteins of low biological value, essential fatty acids and B-group vitamins and iron. Lastly the last part is the Germ; also known as embryo, which contains 3% of the weight of the grain, contains mostly essential fatty acids, small amounts of proteins of low biological value, B-group vitamins and vitamin E and minerals such as iron, phosphorus, potassium, zinc and calcium. When cereal is being processed, it involves the removal of bran and germ from the grains, the presence of fats in the bran and germ can cause the cereals to turn rancid easily, white rice and white wheat are examples of cereal grains which have their bran and germ removed. Vitamins, minerals and dietary fibre that are present in the bran and germ are lost and complex carbohydrates and proteins are left.
These cereals are known as refined food due to the nutrients being lost. Processed cereals which still have their bran and germ intact are known as whole-grain food. These types of cereals do not lose much of their nutrients during processing; turn rancid very easily due to presence of fats in the bran and germs examples of processed cereals are brown rice whole-grain wheat and oats. It will also be light brown in colour chewy in texture and have a nutty flavour and can be finely ground to produce wholemeal flour. Moreover, wholemeal flour can be used to make a variety of highly nutritious food products such as biscuits, cakes and bread.
The types of cereals are wheat, rice, maize, oat and barley. Wheat contains all-purpose flour, durum flour, whole-grain/wholemeal flour, hard; strong flour (bread flour) and lastly, soft; weak flour (cake flour). Rice contains glutinous rice (short-grained), unpolished rice (long-grained), polished rice (long-grained). The uses of these cereals are, Wheat; used for making biscuits, cakes and pastries, pasta such as macaroni, breads and muffins. Rice; used for making dumplings and sushi, one-dish meals and rice products such as vermicelli and rice noodles. Maize; can be eaten whole as ‘corn-on-the-cob’, can be coarsely crushed to make tortillas, chips, bread and muffins and corn starch can be used to thicken soups, sauces and gravies. Oats; can be used for making oat porridge, muesli bars and oat bars. Barley, can be used for making barley drinks, soups, local desserts, beer and whisky.
We can choose cereals by checking the expiry date of cereal product so that it is valid for consumption, checking if there are no weevils or tiny worms present and by avoiding buying cereal products that have powdery residue. Versatile refers to something that is changeable and also it means that something is capable or adapted for turning easily from one another which has the capability of other uses such as having varied uses or serving many functions: “The most versatile of vegetables is the tomato” (Craig Claiborne) and also it means variable or inconstant; changeable.
Cereals are versatile by being used to make sweets and delicious desserts, such as these Valentine treats made from Rice Krispies cereal, some cereals also make a great snack such as granola cereal sprinkled on your yogurt. Moreover, in the milling and sieving process over half of the vitamin B1, B2, B3, folic acid, calcium, phosphorus, zinc, copper, iron and fibre are removed. Products such as white bread, noodles, pastas, rolls, biscuits and cookies are made from such flour. Wheat can be germinated and dried creating malt for brewing of beer or high alcoholic containing liquors, crushed or cracked, de-branned into groats. By using cereal based products to make a different meal from what it is originally used for. For an example, using rolled oats for the batter of a fried chicken.
The benefits of versatility in food are such that we gain energy from the food we eat through the nutrients from the different ingredients in the food, so that you are able to achieve a balanced diet whereby our body and also our body obtains all essential nutrients in the correct proportions. It will also be able to obtain essential vitamins, minerals form the versatile food compared to the original food, which is not versatile, and we will be able to taste a completely new taste compared to the original taste by consuming versatile and nutritious foods can get us healthier and happier. As our bodies and minds benefit from such nutritional value and energy. It is also an easy way to incorporate added nutritional value into your everyday dishes. Eating versatile food that contains carbohydrates in a large amount, preferably 100 percent whole grains, with protein-rich foods may boost the amount of tryptophan in your brain. Tryptophan is then converted into serotonin, also known as the ‘feel-good’ hormone. This allows us to be at ease and also feel good after consuming these meals which allows us to do work in our daily life better. Fibre is one big reason to eat whole grains because it can help control blood sugar. Versatile food may look more appetising as it contains different ingredients and the colour may vary.
The examples of versatile cereal foods for elderly are, Eggs because we are able to scramble or fry them as the main protein with breakfast or also poach it and use it which is a very versatile way of cooking and it can also be used in many other meals as well. We are able to hard boil or soft boil it using the boiling method as well. Whole grains are also another examples of versatile cereal foods for elderly because it can be found in bread, rice and grain products, breakfast cereals and oat meals, which are incredibly versatile, it can also be used for different meals such as pasta, oats, bread, cakes, biscuits. Lastly Oats is another example because their mild, pleasantly nutty flavour and the variety of ways in which they can be processed make them a good, all-around grain, oats have the highest protein content of all common grains. Oats also contain seven B vitamins, vitamin E, and are mineral-rich, with a significant amount of iron, as well as a good supply of calcium and phosphorous. The Oat bran provides a good amount of fibre and has recently been credited with the ability to reduce cholesterol in the blood.
Staple food is a food that are eaten routinely and in quantities that constitutes a standard diet for given people, which gives a large amounts of energy needs, it is also a food that makes up the dominant part of a population’s diet. Food staples are eaten regularly—even daily—and supply a major proportion of a person’s energy and nutritional needs. The types of staple food can be, tubers and roots and grains, legumes, and other seeds. Cereals; such as rice, wheat, maize, millet, or sorghum. Starchy tubers or root vegetables; such as potatoes, cassava, yams, or taro -meat, fish, eggs, milk, and cheese. Pulses; dried legumes. Dairy products such as, cheese, butter, milk, and yogurt. Cassava, maize, plantains, potatoes, rice, sorghum, soybeans, sweet potatoes, wheat, and yams. Main types of cereal staple food Rice, Bread, Pasta, Wheat, Corn(maize).
Rice, a cheap staple food, can be purchased in large quantities at a very low price., which is why it is the basis for cuisines across Asia and Latin America. Rice has also become a staple food in North America. Rice grains are five to 12 millimetres long and two to three millimetres thick, and the most popular type consumed is the long-grain variety. Rice can serve as a main course or complementary side dish. Rice is a food staple for more than 1.6 billion people around the world, particularly in Asia, Latin America, and parts of Africa. Rice has been cultivated in Asia for thousands of years. Scientists believe people first domesticated rice in India or Southeast Asia. Rice is also a great source of energy that can be provided to the elderly, as is part of the carbohydrates commodities.
Bread has long been a staple. Bread loaves and grain millstones date back as much as 5,000 years. -Bread was a staple of the Egyptian, Greece and Roman diets. In North America the sandwich, hamburger and hot dog would be nothing without the bread to wrap it in. Though bread is a valued staple it cannot stand alone.