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Wheat 217in -1 % of Indo-European populations). Much of the carbohydrate fractionof wheat is starch. Wheat starch is an important commercial product ofwheat, but second in economic value to wheat gluten. The principal partsof wheat flour are gluten and starch. These can be separated in a kind ofhome experiment, by mixing flour and water to form a small ball of dough,and kneading it gently while rinsing it in a bowl of water. The starch fallsout of the dough and sinks to the bottom of the bowl, leaving behind aball of glutenHealth ConcernsRoughly 1% of the population has coeliac (also written as celiac)disease-a condition that is caused by an adverse immune system reactionto gliadin, a gluten protein found in wheat (and similar proteins of thetribe Triticeae which includes other cuItivars such as barley and rye). Uponexposure to gliadin, the enzyme tissue transglutaminase modifies theprotein, and the immune system cross-reacts with the bowel tissue, causingan inflammatory reaction. That leads to flattening of the lining of the smallintestine, which interferes with the absorption of nutrients. The onlyeffective treatment is a lifelong gluten-free diet. While the disease is causedby a reaction to wheat proteins, it is not the same as wheat allergy.Production and Consumption StatisticsIn 2003, global per capita wheat consumption was 67 kg, with. thehighest per capita. consumption (239 kg) found. Unlike rice, whe~tproduction is more widespread globally though China's share is almostone-sixth of the world.While winter wheat lies dormant during a winter freeze, wheatnormally requires between 110 and 130 days between planting andharvest, depending upon climate, seed type, and soil conditions. Cropmanagement decisions require the knowledge of stage of development ofthe crop. In particular, spring fertilizer applications, herbicides, fungicides,growth regulators are typically applied at specific stages of plantdevelopment,For example, current recommendations often indicate the secondapplication of nitrogen be done when the ear (not visible at this stage) isabout 1 cm in size (Z31 on Zadoks scale). Knowledge of stages is alsointeresting to identify periods of higher risk, in terms of climate. Forexample, the meiosis stage is extrem.ely susceptible to low temperatures(under 4°C) or high temperatures (over 25°C). Farmers also benefit fromknowing when the flag leaf (last leaf) appears as this leaf represents about75% of photosynthesis reactions during the grain-filling period and as suchshould be preserved from disease or insect attacks to ensure a good yield.
218 WheatSeveral systems exist to identify crop stages, with the Feekes andZadoks scales being the most widely used. Each scale is a standard systemwhich describes successive stages reached by the crop during theagricultural season.DiseasesEstimates of the amount of wheat production lost owing to plantdiseases vary between 10-25% in Missouri.l A wide range of organismsinfect wheat, of which the most important are viruses and fungi.
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Food and NutritionDon RossOxford Bo
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Contentsl. Diet and Health 12. Nutr
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Chapter 1Diet and HealthINTRODUCTIO
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Diet and Health 3Prevention Trial p
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Diet and Health 5recognized and has
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Diet and Health 7elements, as well
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Diet and Health 9more visible in re
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Diet and Health 11drastically reduc
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Diet and HealthAloe veraGreenlipped
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Diet and Health 15bind tetracycline
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Diet and Health 17even a well-balan
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Diet and Health 19sugar, caffeine,
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Diet and Health 21commonly used rat
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Diet and Health 23However many stud
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Diet and Health 25day, such as offi
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Diet and Health 27• Nutritional l
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Diet and Health 29Sweetenersit appe
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Diet and Health 31servings). Two ba
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Diet and Health 33to validate and s
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Diet and Health 35Food Labeling Leg
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Diet and Health 37more reduction of
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Diet and Health 39is unlikely to ac
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Diet and Health 41: one who abstain
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Diet and Health 43Unlike apes, thei
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Diet and Health 45still the myth li
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Diet and Health479 -12 MonthsAt thi
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Diet and Health 49eat or purchase f
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Chapter 2NutrientsNutrients are sub
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Nutrients 53although elemental diat
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NutrientsDisaccharidesAre sugars fo
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Nutrients 57materials called lipids
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Nutrients 59in the absorption of Vi
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Nutrients 61weakness, low blood sug
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Nutrients 63Vitamin 8 5(Pantothenic
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Nutrients 65Vitamin C (Ascorbic Aci
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Nutrients 67CholineCholine is a cof
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Nutrients 691170, ,Kelp: 1093, (Mg
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Nutrients 71reasons have habitually
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Nutrients 73to nickel compounds hav
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Nutrients 75Because cow's milk and
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Nutrients 77supplements or food add
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Nutrients 79water intake in 1945 by
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Nutrients 81Sources and Requirement
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Chapter 3Function of FoodBody Compo
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Function of Food 85Metabolism of so
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Function of Food 87process is analo
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Function of FoodTable. Average Dail
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Function of Food 91diet are mainly
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Function of Food 93diets may be an
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Function of Food 95beneath the skin
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Function of Food 97are nutritionall
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Function of FoodTable. Protein cont
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Function of Food 101of the constitu
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Function of Food 103Whereas a litre
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Function of Food 105world, both Sou
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Function of Food 107with need. Mens
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Function of Food 109pregnancy may l
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Function of Food 111health problem
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Function of FoodVitaminsVitamins ar
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Function of Food 115. $ince pure cr
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Function of Food 117per cent more,
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Function of Food 119DeficiencyDefic
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Function of Food 121Starchy roots,
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Function of Food 123pregnant women
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Function of FoodDietary SourcesThe
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Function of Food 127of vitamin D, a
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Function of Food 129bacterial synth
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Function of FoodOne portion of meat
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Digestion and Absorption 133stomach
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Digestion and Absorption 135small a
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Food Safety and Preparation 137this
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Food Safety and Preparation 139a su
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Food Safety and Preparation 141refr
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Nutrition Disorder Related to Food
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Chapter 7Meal PlanningBalanced diet
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Meal PlanningAdvantages of Breast M
Page 172 and 173: Meal Planning 167• RDIs for energ
Page 174 and 175: Meal PlanningNutrients• Energy gi
Page 176 and 177: Chapter 8Dietary GuidelinesWhether
Page 178 and 179: Dietary Guidelines 173nutritional c
Page 180 and 181: Nutrition for Pregnant Women 175fol
Page 182 and 183: Chapter 10Infant NutritionTWO MONTH
Page 184 and 185: Infant Nutrition 179vegetables with
Page 186 and 187: Chapter 11Young Children and Toddle
Page 188 and 189: Young Children and Toddlers 183Thes
Page 190 and 191: Young Children and Toddlers 185baby
Page 192 and 193: Chapter 12School Age ChildrenChild'
Page 194 and 195: School Age Children 189• Choose s
Page 196 and 197: School Age Children 191provide vita
Page 198 and 199: Chapter 13Adolescent NutritionTo de
Page 200 and 201: Adolescent Nutrition 195One of the
Page 202 and 203: Adult Nutrition 197component are no
Page 204 and 205: Chapter 15People living on low Inco
Page 206 and 207: People Living on Low Income 201to t
Page 208 and 209: Chapter 16Nutrition for Senior Citi
Page 210 and 211: Nutrition for Senior Citizens 205
Page 212 and 213: Vegetarian Diet 207Tips for Vegetar
Page 214 and 215: Food Production and Processing 209s
Page 216 and 217: Food Production and Processing 211N
Page 218 and 219: Food Production and Processing 213-
Page 220 and 221: Food Production and Processing 215H
Page 224 and 225: Chapter 20Fats and OilsVegetable fa
Page 226 and 227: Fats and Oils 221oil (a mixture of
Page 228 and 229: Fats and Oils 223oils. Lightly hydr
Page 230 and 231: SugarDiabetesDiabetes, a disease th
Page 232 and 233: Sugar 227Europe exports excess prod
Page 234 and 235: Sugar 229although proper handling c
Page 236 and 237: MilkPasteurizationPasteurization is
Page 238 and 239: Milk 233seals ,and whales can conta
Page 240 and 241: Cheese 235s~pilraijngthe milk into
Page 242 and 243: Cheese 237increased risk of heart d
Page 244 and 245: Dried Fruits and Vegetables vegetab
Page 246 and 247: Dried Fruits and Vegetables 241can
Page 248 and 249: Dried Fruits and Vegetables 243of o
Page 250: C1:Jutneys, Pickles, Salted Vegetab
Page 253 and 254: 248 Chutneys, Pickles, Salted Veget
Page 255 and 256: 250 Chutneys, Pickles, Salted Veget
Page 257 and 258: Chapter 26Food Add itiveFood additi
Page 259 and 260: 254 Food Additiveis referred to as
Page 261 and 262: 256 Food AdditiveAdditives Approved
Page 263 and 264: 258 Food Packagingtamper resistance
Page 265 and 266: Chapter 28Principle of CookingTo co
Page 267 and 268: Chapter 29Food SpoilageMost natural
Page 269 and 270: 264 Food SpoilageFig. Watery Soft R
Page 271 and 272: 266 . Food Spoilagethe action of en
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268 Food PreservationDrying• Low
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270 Food Preservationrecipes for ce
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272 Food Preservationplace. Radiati
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Chapter 31Cooking Methods'Food prep
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276MeritsCooking Methods• Less ch
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278Demerits• Food can be scorched
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280 Cooking Methods• Frying lends
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282 Cooking Methods• Cost effecti
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28432,33,34, 36, 37, 38, 39, 49,57,
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286IndexPlenty 26, 31, 56, 100, 129
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