SS1 Third Term Food and Nutrition Lesson Note – Food Study; Main Foods – Cereal Grains

The content is just an excerpt from the complete note for SS1 Third Term Food and Nutrition Lesson Note – Food Study; Main Foods – Cereal Grains. Check below to download the complete DOCUMENT

WEEK 1

TOPIC: food study; main foods – cereal grains

CONTENT:

• Types of cereal grains
• Nutritive value of cereal grains
• Processing of cereal grains

SUBTOPIC 1: types of cereal grains

Cereals are the edible seeds of the grass family e.g. rice, corn, guinea corn, millet, wheat etc. The chief food nutrient of cereal is carbohydrate (starch). They therefore belong to the energy food group. They contain protein and the B vitamins which are found in the germ or embryo and in the outer part of the grains.

Meaning and definition of cereals grain

Cereal is the broad term used for the plants belonging to the grass family. The seed they produce are known as grains. They are a very important class of food to mankind throughout the whole world. Animals and birds depend on cereal grains for their food. Cereals form the staple food in many countries of the world. Some of the common grains are: rice, maize, guinea corn, millet, wheat, oats, rye, sorghum etc.

SUBTOPIC 1: types of cereal grains

Some of the common types of cereal grains include:

• Maize: maize is one of the most important grain crops in the world. It is a tall cereal plant which contains the corn kernel. The different varieties of maize are: dent corn or fried corn, flour corn, pop corn, flint corn and sweet corn. Maize has a lower nutritional value than wheat and is deficient in vitamins.

To gain full access to the note: DOWNLOAD FILE