From wholefoods to new products, this resource explores the role of grains as a source of dietary fibre. Using this resource, students will evaluate health and nutritional concepts, food labels and ingredients and the connection of wholefood attributes to consumer health. Student will engage with new and familiar nutritional concepts (such as dietary fibre, proteins) through activities, critical reviews and ICT. Analysis and review is practised in a case study and communication skills explored through activities around community health awareness.
grain, GRDC, legume, gut flora, fibre, barley, starch, resistant starch