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• Noodles and pasta

  Their physiological function depends on their starch and other constituents

• Constituents of noodles and pasta

  • Fiber
  • Proteins
  • Fats
• Cereal


  Any grain that is used for food
• Cereals are valuable and can contribute a great deal to our health
• You should include at least four servings from this food group each day
• Cereal Processed Food. A grain product that has retained the specific nutrients
• Nutrients in enriched cereals

  • Thiamin
  • Niacin
  • Riboflavin
  • Iron
• Restored cereal


  Made from either the entire grain or portions of one or more grains
• What cereals provide the body with

  • Carbohydrates
  • Protein
  • Fats
  • Vitamins
  • Minerals
  • Water
  • Cellulose/roughage
• Pasta cooked al dente


  Cooking is stopped when the pasta still feels firm to the bite, not soft and mushy
• The pleasure of cooking pasta is its texture, and this is lost if overcooked