Wheat – Amazing Grain
This self-study module has been approved by the Commission on Dietetic Registration for 1 hour of level 1 continuing professional education units (CPEUs)
Registered Dietitian Nutritionists (RDNs) learn a lot about the medical side of food: how to prevent and address symptoms and outcomes of diseases that are often brought on by a lifetime of poor eating. Lately, how our food is grown and produced has come under fire from many sources. Wheat has received a great deal of negative attention as the gluten-free movement continues to impact consumer attitudes about wheat and wheat products.
This presentation will discuss the wheat types and uses, wheat breeding practices, milling and processing, and the role of wheat in a healthy diet. Additionally, the presentation will discuss the difference between wheat breeding and genetically modified organisms.
Self-Study Module Objectives:
After reviewing this presentation and its accompanying handouts, dietitians will be able to Discuss the six types of wheat, wheat breeding practices, milling and processing, and the role of grains (including and especially wheat) in a healthy diet. Describe the history of wheat genetics and how wheat has changed (fact vs. fiction). Explain in a rational way the difference between wheat breeding and genetically modified organisms. Illustrate the process of wheat cultivation from seed to harvest (video). Describe where wheat is cultivated and consumed throughout the world. List ways that wheat is used in foods and food products.
Describe the nutritional impact that wheat has on the diet. Review the role that grains and fiber (especially wheat) plays in digestive health.
Provide RDs with resources for working with consumers that are reacting to the many mixed messages about wheat and health that are on the Internet and conventional media.