GRAINS -- BREAD, CEREAL, RICE AND PASTA

Why are they important to people with SCI?

Bread, cereal, rice and pasta come from grains. They form the base of the Food Guide Pyramid.That means you should eat more foods from this group than any other on the Pyramid. Grains are low in calories and fat and are important sources of energy. They are high in B vitamins, iron and fiber.

Grain products contain complex carbohydrates. These are absorbed slowly by the body, giving you a feeling of fullness for a longer period of time. They also help you control your appetite and weight. When your weight is within the normal range, you or your assistant is able to:

do weight shifts more easily
do transfers more easily
prevent skin breakdown or pressure ulcers

Grain products also provide a good source of fiber. Eating foods high in fiber helps you maintain an effective bowel program and prevent constipation. It also helps protect your body against heart disease (by lowering your cholesterol level) and cancer of the colon and/or rectum.

What are the primary grain sources?

Breads or rolls made from white, wheat, or rye flour
Crackers, pretzels, popcorn
White or brown rice
Ready-to-eat cereals such as corn flakes, shredded wheat, Rice Krispies
Cooked cereals such as oatmeal, cream of wheat, grits
Pasta, such as spaghetti, macaroni, fettucine, noodles
Starchy vegetables: corn, potatoes, yams, sweet potatoes, lima beans, green peas

What are the Recommended Daily Amounts?

It is recommended that we eat 6 or more servings per day (amount is based on body size).

*Food*	*Serving Size*	*Example*
Bread	1 slice	1 tortilla (not fried)
Cereal	1/4 - 1/2 cup	1/4 cup Grape Nuts 1/2 cup Oatmeal
Rice & Pasta	1/2 cup	measured after cooking
Corn, beans	1/2 cup	measured after cooking

SCI & Nutrition Facts is supported by the Rehabilitation Research and Training Center in Community Integration for Individuals with Spinal Cord Injury at Baylor College of Medicine and TIRR (The Institute for Rehabilitation and Research), Houston, TX, which is funded by the National Institute on Disability and Rehabilitation Research of the U.S. Department of Education under grant #H133B40011. The U.S. Department of Education does not necessarily endorse the information in SCI & Nutrition Facts.