Health & Nutrition

When referring to the USDA food pyramid (www.mypyramid.gov), bread can be found in the grain group. Any food made from wheat, rice, oats, cornmeal or barley is a grain product. Pasta, oatmeal, cereals, tortillas, and grits are also examples of grain products.

Grains are divided into two subgroups: whole grains and refined grains. Whole grains contain the entire grain kernel (bran, germ, and endosperm), while refined grains are milled, a process that removes the bran and germ. While this produces bread with a smooth texture and long shelf life, it removes dietary fiber, iron, and many B vitamins. During World War II, breads produced in this manner were grey in color. Developments in milling contributed to a whiter bread, followed by regulations requiring bakeries to improve the nutritional content of bread. Since 1946, Heiner's has baked enriched bread, restoring the B vitamins (thiamin, riboflavin, niacin, folic acid) and iron during the mixing process.

For more than a century, Heiner's bakery has produced bread from the finest ingredients available to commercial bakeries. Spring wheat, the basis for all Heiner's products, contains the highest percentage of protein, making it an excellent bread wheat with superior milling and baking characteristics. Milk, eggs and honey also contribute to the unique texture, taste and flavor of Heiner's fresh loaves, buns and rolls.

Globally, bread has reached a high standard of quality. Varieties of white, wheat, whole grain and specialty breads are readily available to consumers. At an average cost of $2 a loaf, bread delivers powerful nutritional value for the dollar. It supplies the body with more energy, protein, iron, dietary fiber and Vitamin B-1 than any other basic food.

Breads topped with sesame seeds offer an additional benefit. They enhance the flavor of the crust and the seeds are a good source of manganese, copper, calcium, iron and contain two unique substances that have a cholesterol lowering effect and protect the liver from oxidative damage. Additionally, whole grain breads may decrease the risk of heart disease, stroke, some cancers and Type-2 Diabetes.

Heiner's Bakery, a Division of Sara Lee Food and Beverage, bakes and distributes white, wheat and sourdough, made with whole grains and whole grain breads.

In a world of fad diets, this lesson plan encourages students to study the nutritional value of bread and discover healthy foods.

Discussion and Activities:

Research the origin of bread, the baking industry, baking regulations and explore toppings.

Create a personal pyramid (similar to a pie chart) based on the student's diet. Compare it to the USDA food pyramid and discuss options for leading a healthy lifestyle; create a shopping list.

Identify varieties of bread and toppings; choose one. Encourage students to put together a creative presentation on the origin, characteristics and uses for the bread.

Ask students to create sandwiches or ask them to make them to make a sandwich utilizing specific ingredients. Calculate the calories, fat, overall nutritional value, appearance and flavor of each sandwich. Compare with other sandwiches created by the group.