1. What is the Recommended Dietary Allowance (RDA) for FOLATE for a man who is 20 years old?
2. Which one flour/substitute is substantially lower in folate than all the other flours?
3. Enrichment is the process by which food manufacturers add back nutrients that are lost during milling and other forms of food processing. The milling of whole wheat removes the germ and endosperm which are both good sources of B vitamins.
Compare Wheat white enriched (flour) to Wheat white un-enriched (flour). List the four nutrients for which Wheat white enriched shows significant increase over the amount contained by Wheat white un-enriched. These are the nutrients that are added after milling.
4. Which threeflour/substitutes are the best sources of fiber?
5. Which flour/substituteis the lowest in fiber?
6. What nutritional concerns might you have if a friend stopped eating wheat products and substituted white rice and soy flour products for wheat? Base your answer on the nutrients reviewed in this lesson.