FAB and AHDB 2013 Learning Objectives To learn about the
nutrients provided by bread, including their function in the body.
To review the differences in the nutrient content of types of
bread. To understand why nutrients are added to white and brown
flour. To examine the contribution of bread to nutrient intakes in
the UK.
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FAB and AHDB 2013 Nutrients in bread Bread provides several
important nutrients and makes an important contribution to the UK
diet. The main macronutrient provided by bread is carbohydrate, but
it also provides some protein and a little fat. Bread also provides
fibre.
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FAB and AHDB 2013 Nutrients in bread Bread provides vitamins
and minerals, and other substances with a beneficial effect on
health (called phytochemicals). The nutrient content of bread will
mainly depend on the type of grain and flour used.
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FAB and AHDB 2013 What do you think? Is bread a low medium high
very high energy food? ANSWER: One gram of bread provides around
9.2kJ (2.2 kcal), which makes bread a medium energy food.
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FAB and AHDB 2013 Energy content of bread Energy
densityKcal/gkJ/g Very low0 0.60 2.5 Low0.6 1.52.5 6.3 Medium1.5
4.06.3 16.7 High4.0 9.016.7 37.7 Energy density is the amount of
energy (kJ/kcal) provided per gram of food. 1g bread = 9.2kJ (2.2
kcal)
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FAB and AHDB 2013 Energy content of bread One medium slice of
bread (40g) provides around 353-402 kJ (87- 94 kcal). This is
around 3-3.5% of daily energy requirements for 15 year old boys,
and 3.5-4% for 15 year old girls. Adding spreads that are high in
fat will significantly increase the energy content it is better to
add toppings with a low energy and fat content. AgeMaleFemale 13
years10.1 MJ (2400 kcal) 9.3 MJ (2200 kcal) 15 years11.8 MJ (2800
kcal) 10.0 MJ (2400 kcal) 17 years12.9 MJ (3100 kcal) 10.3 MJ (2450
kcal) Adults (>18 years) 10.9 MJ (2600 kcal) 8.7 MJ (2050 kcal)
Estimated Average Requirements for energy* *For people who are
moderately active; people who are very active are likely to need
more, people who are inactive are likely to need less Source: SACN,
2011
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FAB and AHDB 2013 Macronutrients and fibre Carbohydrate
Carbohydrate is the main macronutrient in bread and is present
mainly in the form of starch. Bread contains around 42- 47g of
carbohydrate per 100g. Carbohydrates contribute around 77-84% of
the total energy content of bread. 42-47g 77-84%
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FAB and AHDB 2013 Macronutrients and fibre Carbohydrate The
main function of carbohydrate is to provide energy. At least 50% of
our energy intake should come from carbohydrate.
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FAB and AHDB 2013 Macronutrients and fibre Protein Bread also
provides some protein. Bread contains around 8-10g of protein per
100g. Protein contributes around 15-16 % of the total energy
content of bread. Protein is needed for growth and repair of body
tissues. 8-10 g 15-16%
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FAB and AHDB 2013 Macronutrients and fibre Fibre Fibre is
important for gut health. Not eating enough fibre can lead to
digestive problems, such as constipation. Fibre also bulks up meals
without providing much energy and can make us feel more satiated.
This means that fibre can help with appetite control, weight
maintenance and weight loss.
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FAB and AHDB 2013 Macronutrients and fibre Fibre Most of the
fibre in bread is provided by the bran, the outer layer of the
grain. Wholemeal, wheat germ, brown and granary bread provide more
fibre than white bread, but all types of bread contain some
fibre.
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FAB and AHDB 2013 What proportion of the recommended daily
fibre intake do 2 slices of wholemeal bread provide? 5% 10% 15% 20%
ANSWER: Two slices of bread provide 20% of the recommended daily
intake.
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FAB and AHDB 2013 Macronutrients and fibre Fibre The
recommended intake for fibre for adults is 18g a day. Two slices of
wholemeal bread provide around 20% of the recommended fibre intake
(3.6g). Most people in the UK do not consume enough fibre, and so
eating bread, particularly wholemeal bread, can make a valuable
contribution to the diet.
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FAB and AHDB 2013 What proportion of the recommended intake of
dietary fibre do the following provide? Breakfast: 2 slices of
wholemeal toast = g fibre Lunch: 2 slices malted grain bread from a
sandwich = g fibre Dinner: 1 small white bread roll with dinner
(40g) = g fibre Total fibre from bread: g = % of recommended
18g/day
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FAB and AHDB 2013 What proportion of the recommended intake of
dietary fibre do the following provide? Breakfast: 2 slices of
wholemeal toast = 4.0 g fibre Lunch: 2 slices malted grain bread
from a sandwich = 2.6 g fibre Dinner: 1 small white bread roll with
dinner (40g) = 0.8 g fibre Total fibre from bread: 7.4 g = 41 % of
recommended 18g/day
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FAB and AHDB 2013 Micronutrients - Vitamins Folate: Folate is
needed for the formation of healthy red blood cells. It is also
needed for the development of the nervous system, specifically to
reduce the risk of neural tube defects in unborn babies. Thiamin
(vitamin B 1 ) and Niacin (vitamin B 3 ): Are needed for the
release of energy from food and for the normal function of the
nervous system, muscles and skin.
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FAB and AHDB 2013 Micronutrients - Minerals Calcium: Calcium is
needed for the formation and maintenance of strong bones and teeth,
and the normal functioning of nerves and muscles. In the UK more
than 18% of girls and 7% of boys aged 11-18 years have low calcium
intakes. Iron: Iron is needed for transport of oxygen in red blood
cells and for the functioning of enzyme systems. Low iron intakes
are particularly common in young women.
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FAB and AHDB 2013 Micronutrients - Minerals Magnesium:
Magnesium helps release and utilise energy from foods, and is
involved in bone metabolism. Zinc: Zinc is required for various
enzymes. Low zinc intakes have been observed in adolescents.
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FAB and AHDB 2013 Micronutrients - Minerals Selenium: Protects
against oxidative damage, and is important for immune system and
reproductive function. In the UK a substantial proportion of 11-18
year-olds have low selenium intakes.
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FAB and AHDB 2013 Micronutrients - Minerals Sodium (Salt) Bread
also contains sodium (salt), at varying levels. This is because
salt is added during the bread making process as it plays an
important functional role. Over the last decade, much work has been
done to lower the salt content of bread. The content has been
reduced by 23% since 2004, and is likely to have fallen by 40%
since reformulation first began in the 1980s/1990s. Changes in salt
levels of bread since 2004 1980s/ 90s -23% -40% OConnor, 2012.
Slide 22
FAB and AHDB 2013 Phytochemicals for extra benefits Bread, as
well as other plant foods, provides phytochemicals. These are plant
components that are not nutrients, but are still beneficial for
health. Exactly how these plant components affect our health, and
to what extent, is currently being researched.
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FAB and AHDB 2013 Phytochemicals for extra benefits The highest
amounts of phytochemicals are found in the outer layers of the
grain. This means that wholemeal bread will contain more
phytochemicals than white bread.
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FAB and AHDB 2013 Nutrients added to white and brown flour Some
of the micronutrients in bread are located in the bran (the outer
layer). This means that when removing the bran during milling, for
example when producing white and brown flour, some of the
micronutrients are lost. During and after World War II, to
counteract nutrient deficiencies within the population caused by
food shortages, it became mandatory in the UK to add some of these
nutrients back to flour.
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FAB and AHDB 2013 Nutrients added to white and brown flour
Bread was eaten by most people and was therefore an effective
vehicle for nutrient fortification. Iron, thiamin and niacin were
added to restore levels that are naturally present in the whole
grain. Calcium was added for fortification purposes as dairy
products were limited due to rationing during that time.
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FAB and AHDB 2013 Nutrients added to white and brown flour
Today, in the UK, some people have suboptimal intakes of these
nutrients, and therefore the addition of these nutrients to flour
remains mandatory. A group of experts recently concluded that if
the nutrients were no longer added, this would have a negative
impact on UK vitamin and mineral intake levels, in particular
amongst those in the most vulnerable population groups (e.g. the
elderly). SACN, 2012
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FAB and AHDB 2013 Nutrient content of different bread types The
next slide shows a table of the nutrient contents of different
types of bread. What differences and similarities do you
notice?
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FAB and AHDB 2013 Nutrient content of different bread types
(per 100g) White bread Brown bread Wholemeal bread Multi grain
bread Energy (kJ)9318829221005 Energy (kcal)219207217237 Fibre
(g)1.93.55.03.3 Calcium (mg)177186106209 Iron (mg)1.62.22.41.9
Magnesium (mg)23456639 Zinc (mg)0.81.31.61.1 Selenium (g)6476
Thiamin (mg)0.240.220.250.24 Niacin (mg)1.62.83.82.7 Folate
(g)25454088
Slide 29
FAB and AHDB 2013 Myth or Fact? Modern bread is less nutritious
than traditionally produced bread. MYTH
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FAB and AHDB 2013 Modern vs. traditional bread There is a
misconception that modern bread is less nutritious than more
traditional bread. But this is not true. There is no difference in
nutrient content between bread made the modern or traditional way.
The nutrient content of bread mainly depends on the type of flour
used and the addition of nutrients during milling.
Slide 31
FAB and AHDB 2013 Contribution of bread to UK nutrient intakes
Bread makes an important contribution to the nutrient content of
the UK diet. The next slide shows the proportion of specific
nutrients that people in the UK get from bread. These are average
population values, and the actual contribution of bread will, of
course, depend on the amount each individual eats and the other
food choices made.
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FAB and AHDB 2013 Contribution of bread to UK nutrient intakes
+Macronutrients Carbohydrate16-20%Dietary fibre20% Protein9-11%
*Vitamins*Minerals Thiamin14%Calcium19% Folate11%Iron15%
Niacin11%Magnesium13% Zinc11% Potassium5% Selenium5% * NDNS
(2000/2001) + NDNS (2010/2011)
Slide 33
FAB and AHDB 2013 Contribution of bread to UK nutrient intakes
On average, 2 slices of bread are consumed each day. In the 1940s
people ate on average 7 slices of bread per day, so the
contribution of bread to nutrient intakes would have been
higher.
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FAB and AHDB 2013 How lower bread intake can impact on nutrient
intake Changing anything in our diet will alter nutrient intake,
although this will always depend on what a certain food is replaced
with (if at all). Bread is a starchy food and therefore the basis
for meals, for example as toast for breakfast, or as a sandwich for
lunch.
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FAB and AHDB 2013 How lower bread intake can impact on nutrient
intake If bread is replaced by another starchy food, for example
breakfast cereal in the morning or a jacket potato for lunch, then
the nutrient intakes will be less affected than if bread is simply
avoided and not replaced by other starchy foods. If bread is
avoided, this can have a substantial impact on nutrient intakes,
including dietary fibre.
Slide 36
FAB and AHDB 2013 How lower bread intake can impact on nutrient
intake Intakes of some of the micronutrients present in bread are
already low in some groups within the UK (e.g. iron, calcium,
magnesium, selenium and folate). Avoiding bread and starchy foods,
or any other major food group, increases the risk of inadequate
nutrient intakes, which can affect health.
Slide 37
FAB and AHDB 2013 Summary Bread provides a number of nutrients
that are important for health. Bread is an important contributor to
fibre and nutrients, such as calcium and iron, in the UK diet.
Certain nutrients are added to white and brown flour during milling
to restore levels lost when removing the bran or for fortification
purposes, to increase the populations intake of specific nutrients
Wholemeal bread is higher in fibre than white or brown bread so a
good choice for many of us.
Slide 38
FAB and AHDB 2013 Summary The nutrient content of bread mainly
depends on the type of flour used (white, wholemeal or brown), and
not the method used for bread making. Bread also provides
phytochemicals, which are beneficial for health. Avoiding bread
along with other starchy foods in the diet can increase the risk of
insufficient nutrient and fibre intakes.
Slide 39
FAB and AHDB 2013 Quiz Time to test your knowledge! Home
END
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FAB and AHDB 2013 Question 1 What proportion of our daily
energy intake should be provided by carbohydrate? A. 30% B. 40% C.
50% or more
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FAB and AHDB 2013 Correct! Next question Next question
Slide 42
FAB and AHDB 2013 Incorrect Try again Next question Next
question
Slide 43
FAB and AHDB 2013 Question 2 What is the recommended daily
fibre intake for adults? A. 18g B. 20g C. 22g
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FAB and AHDB 2013 Correct! Next question Next question
Slide 45
FAB and AHDB 2013 Incorrect Try again Next question Next
question
Slide 46
FAB and AHDB 2013 Question 3 Which of these nutrients must be
restored during the bread making process in UK law? A. Thiamin B.
Sodium C. Potassium
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FAB and AHDB 2013 Correct! Next question Next question
Slide 48
FAB and AHDB 2013 Incorrect Try again Next question Next
question
Slide 49
FAB and AHDB 2013 Question 4 Which type of bread provides the
most fibre? A. Granary bread A. Granary bread B. Brown bread B.
Brown bread C. Wholemeal bread C. Wholemeal bread
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FAB and AHDB 2013 Correct! Next question Next question
Slide 51
FAB and AHDB 2013 Incorrect Try again Next question Next
question
Slide 52
FAB and AHDB 2013 Question 5 Which macronutrient is provided in
the largest amount by bread? C. Fat A. Protein B. Carbohydrate
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FAB and AHDB 2013 Correct! Next question Next question
Slide 54
FAB and AHDB 2013 Incorrect Try again Next question Next
question
Slide 55
FAB and AHDB 2013 Question 6 A lack of fibre in the diet can
lead to which of the following? A.TirednessTiredness
A.TirednessTiredness B. Anaemia C. Digestive problems C. Digestive
problems
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FAB and AHDB 2013 Correct! Next question Next question
Slide 57
FAB and AHDB 2013 Incorrect Try again Next question Next
question
Slide 58
FAB and AHDB 2013 Question 7 What is the energy density of
bread? A.LowLow A.LowLow B. Medium C. High
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FAB and AHDB 2013 Correct! Next question Next question
Slide 60
FAB and AHDB 2013 Incorrect Try again Next question Next
question
Slide 61
FAB and AHDB 2013 Question 8 How much of the daily fibre
requirements do two slices of wholemeal bread provide? A.5%5%
A.5%5% B. 15% C. 20%
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FAB and AHDB 2013 Correct! End of quiz
Slide 63
FAB and AHDB 2013 Incorrect Try again End of quiz End of
quiz
Slide 64
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