Lab 4 Wheat Gluten And Alternate Grains

Lab 4 Wheat Gluten And Alternate Grainslab 3 Wheat Gluten Altern

Analyze the nutrient content of wheat flours and substitutes based on provided data, rank them accordingly, identify the highest and lowest nutrient sources, and address related dietary questions including recommended folate intake, nutritional differences due to enrichment, dietary fiber sources, and potential concerns when substituting wheat with other grains.

Paper For Above instruction

Understanding the nutritional profile of various wheat flours and their substitutes is essential for both consumers and nutritionists to make informed dietary decisions. Based on the provided data, the task involves ranking these foods according to their content of specific nutrients, identifying the top and bottom sources for each nutrient, and analyzing the implications of substituting wheat-based products with other grains or flours.

According to the dataset, the wheat flours and substitutes are characterized by specific amounts of protein, fiber, folate, thiamin, riboflavin, and niacin. The ranking process involves assigning a rank of 1 to the highest nutrient content and 8 to the lowest, with shared ranks assigned when nutrients are equal. For instance, wheat white enriched and un-enriched flours both contain 12.91 grams of protein, thus sharing the rank of 2. The completed ranking for each nutrient is as follows:

  • Protein: Wheat flour whole-grain (1), White wheat flour enriched (2), White wheat flour un-enriched (2), Rice, brown (3), Potato flour (4), Cornmeal whole-grain (5), Rice, white (6), Soy flour (7).
  • Fiber: Wheat flour whole grain (1), Rice, brown (2), Potato flour (3), White wheat flour enriched (4), White wheat flour un-enriched (4), Cornmeal whole-grain (5), Soy flour (6), Rice, white (8).
  • Folate: Potato flour (1), Wheat flour whole grain (2), Rice, brown (3), Rice, white (4), Cornmeal whole-grain (5), Soy flour (6), White wheat flour enriched and un-enriched (both 7).
  • Thiamin: Potato flour (1), Wheat flour whole grain (2), Rice, brown (3), Cornmeal whole-grain (4), White wheat flour enriched (5), White wheat flour un-enriched (5), Soy flour (7), Rice, white (8).
  • Riboflavin and Niacin follow similar patterns, with high content in wheat whole grain and brown rice, and lower levels in soy and white rice.

From these, Table 3 summarizes the highest and lowest sources of each nutrient. For example, the highest protein sources are wheat whole grain and the lowest is soy flour. For fiber, the highest sources are wheat whole grain and brown rice, while rice white contains the lowest. Similarly, folate is highest in potato flour, and the lowest in white rice. Thiamin and riboflavin are most abundant in potato flour and brown rice, with soy and white rice being the lowest.

Answer to Questions

1. The Recommended Dietary Allowance (RDA) for folate for a 20-year-old man is 400 micrograms per day (Office of Dietary Supplements, 2022).

2. Among the flour/substitutes, white rice is substantially lower in folate than all other options, providing only 92 micrograms per cup compared to thousands in enriched wheat flour or potato flour.

3. Comparing enriched and un-enriched white wheat flour, the four nutrients with significant increases due to enrichment are folate (from 56 to 562 mcg), thiamin (from 0.56 to 0.611 mg), riboflavin (from 0.037 to 0.172 mg), and niacin (from 1.1 to 6.0 mg). These nutrients are added back after milling to compensate for losses during processing.

4. The three best sources of dietary fiber are wheat whole grain, brown rice, and cornmeal whole grain, providing the highest amounts per cup.

5. The lowest in fiber is white rice, with only 0.92 grams per cup, making it a poor source of dietary fiber.

6. Substituting wheat products with white rice and soy flour could lead to deficiencies in several nutrients primarily found in wheat, such as B-vitamins including thiamin, riboflavin, niacin, and folate. While brown rice provides some B-vitamins, soy flour is low in many of these nutrients, particularly folate and B-vitamins unless fortified. This dietary shift may increase the risk of deficiencies leading to issues like anemia, poor energy metabolism, and compromised DNA synthesis. Ensuring adequate nutrient intake from other sources or fortified foods would be necessary to counteract these potential deficiencies.

References

  • Office of Dietary Supplements. (2022). Folate (Vitamin B9). National Institutes of Health. https://ods.od.nih.gov/factsheets/Folate-Consumer/
  • USDA Agricultural Research Service. (2018). National Nutrient Database for Standard Reference. https://fd Richtmplecherche/fooddatabase
  • Grodner, M. R., & Hynes, J. (2010). Dietary fiber and its role in health and disease. Journal of Nutrition & Food Sciences, 370(1), 1-10.
  • Lee, S., & Kim, J. (2017). Nutritional comparison of whole grains and refined grains. Food Science & Nutrition, 8(4), 1704–1714.
  • McKenzie, J. E., & Mullan, R. (2019). The impacts of grain fortification on public health. Public Health Nutrition, 22(3), 477-486.
  • National Academies of Sciences, Engineering, and Medicine. (2016). Dietary Reference Intakes for Thiamin, Riboflavin, Niacin, and Folate. The National Academies Press.
  • Shahidi, F., & Ambigaipalan, P. (2015). Dietary fiber and health benefits. Food Chemistry, 172, 92-97.
  • Thompson, L. U., & Boucher, C. (2020). Grains and their nutrients: The impact on health. Nutrients, 12(8), 2363.
  • US Food and Drug Administration. (2021). Food Labeling & Nutrition. https://www.fda.gov/food/food-labeling-nutrition
  • Zeisel, S. H. (2014). Choline: Critical nutrient for public health. Nutrition Today, 49(5), 227–232.

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