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A
Additives
Added to foods to improve the taste, texture and appearance, and preserve foods which can help extend storage life. Some examples of additives used in Kellogg’s products include emulsifiers, humectants, preservatives, thickeners, colours and flavours.
Aleurone
The outer layer of the endosperm, which lies directly beneath the bran coat on cereal grains. It contains protein, fats, some minerals and some vitamins including vitamin E.
Antioxidant
A substance that helps protect the body’s cells. Vitamin C, vitamin E and beta-carotene are antioxidant vitamins that are present in some foods. Selenium and zinc are antioxidant minerals that are present in some foods.
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B
B-group vitamins
The B-group vitamins are also known as the “vitamin B complex” and they include thiamin (B1), riboflavin (B2), niacin (B3), vitamin B6, vitamin B12 and folate.
Bran
Bran is the outer, protective coat around the endosperm of grains. It contains fibre, carbohydrate and some minerals including zinc and iron and some vitamins including vitamin E, and some of the B-group vitamins (B1, B2 & B3).
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C
Calcium
Calcium is needed to help build strong, healthy bones. Best food sources are dairy foods such as milk, yoghurt and cheese. The adult RDI is 800mg for both men and women. A few of Kellogg’s cereals are a source of calcium.
Calorie
A unit of measurement used to calculate the energy content of foods. 1 calorie is the unit of energy required to raise the temperature of one gram of water one degree Celsius. 1 cal = 4.2 kilojoules. A kilojoule is the metric equivalent of a calorie.
Carbohydrates
Carbohydrates are found in a variety of foods and are an importance source of energy for humans and animals. They include sugars, starches, and dietary fibre. 1 gram of carbohydrate = 17 kilojoules of energy. 1 gram of fibre = 8 kilojoules of energy.
Carotenes
Also known as Beta- carotenes (a form of vitamin A). They are the red, yellow, and orange pigments in fruits and vegetables. They have antioxidant properties which help protect the body’s cells.
Cellulose
Cellulose is the substance that makes up the solid framework of plants.
Cholesterol
Cholesterol is a sterol which is found only in animal foods, including meat, eggs, fish, poultry and dairy foods.
Cob
The core on which the kernels of corn are arranged
Colours
Mainly fall into two groups: natural colours - these are mostly extracted from plant materials such as turmeric, cumin, cochineal, carotenes; and artificial colours which are synthetic. The levels of colours that are permitted to be added to foods is determined by Food Standards Australia New Zealand and are outlined in the Food Standards Code.
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D
Dietary fibre
Fibre, which is sometimes called dietary fibre, is found only in plant foods. Fibre is the part of plants that human digestive juices can’t break down. There are two main types of fibre – soluble which slows the rate of digestion and absorption of food, and insoluble, which helps maintain bowel regularity and bowel health. Both sources of fibre should be included in the diet to help maintain good health. 1 gram of fibre = 8 kilojoules of energy.
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E
Emulsifier
Substances that enable fat and water to mix without separating.
Endosperm
The endosperm is the inner part and largest component of grains. The endosperm contains carbohydrate (in the form of starch), protein, fats, and some vitamins including some of the B-group vitamins (B1, B2, B3 & B6).
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F
Fibre
Fibre, which is sometimes called dietary fibre, is found only in plant foods. Fibre is the part of plants that human digestive juices can’t break down. There are two main types of fibre – soluble which slows the rate of digestion and absorption of food, and insoluble, which helps maintain bowel regularity and bowel health. Both sources of fibre should be included in the diet to help maintain good health. 1 gram of fibre = 8 kilojoules of energy.
Flavours
Used to add flavour and sometimes fragrance to foods. There are three main types: natural – as they occur in nature; nature identical which are chemically manufactured to mimic the natural flavour; and artificial.
Folate
Folate is needed for the growth and development of cells and is especially important for women in their childbearing years. It can be found in leafy green vegetables, citrus fruits, wholegrain cereals, nuts and liver. The RDI for teenagers and most adults is 200 micrograms per day, and this doubles to 400 micrograms per day for women who are planning to become pregnant or are in the first trimester of pregnancy.
Food Acids
Compounds which are added to foods for flavouring purposes. Some examples of food acids used in some of Kellogg’s products include acetic acid (260) which occurs naturally in vinegar, malic acid (296) which occurs naturally in apples, ascorbic acid (330) which occurs naturally in some fruits and citric acid (330) which occurs naturally in citrus fruits.
Food Standards Australia New Zealand (FSANZ)
In Australia, Food Standards Australia New Zealand develops food standards to cover the whole of the food supply chain - from paddock to plate - for both the food manufacturing industry and primary producers.
Food Standards Code
Produced by Food Standards Australia New Zealand and governs how manufacturers can process foods, what they can add to food and how foods are to be labelled.
Fructose
A type of sugar that is found naturally in fruit and honey. Fructose is also a constituent of sucrose (table sugar).
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G
Germ
The embryo of a plant, containing all the essential genetic data to grow into a new plant. The germ contains protein, fats, minerals, and some vitamins including B1, B2 & B6.
Glucose
A simple six-carbon sugar.
Glucose syrup
A concentrated solution of sugar from starch. Usually used as a sweetening agent.
Gluten
The most important protein in wheat which makes dough cohesive or sticky. Wheat contains more gluten than other grains, however it is also present in grains such as rye, oats, barley, triticale as well as grain-based ingredients like malt extract.
Glycerol
A clear, odourless, colourless, viscous liquid which is sweet to taste and is used as a humectant to keep foods moist or improve texture.
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H
Hull
A protective coating that encases the kernel in cereal grains.
Humectant
A food additive used to help maintain moistness and to prevent foods drying out.
Husk
A protective coating that encases the kernel in cereal grains.
Hydrogenated
A process that changes the texture of oil – often from a liquid form to solid form.
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I
Iron
Iron is an essential mineral for the body. It is a major part of the red blood cells in the body. It is needed to help carry oxygen around the body for daily activity. Food sources include red meat and liver, fish, poultry and legumes. Some breakfast cereals are a source of iron. The adult RDI is 7mg for men and 12-16mg for women.
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J
No glossary term for this letter
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K
Kernel (caryopsis)
The main part of the grain, beneath the hull or husk. The kernel consists of the bran layer which includes the pericarp (fruit coat) and the seed coat, the aleurone layer, the endosperm and the germ.
Kilojoule
A unit of measurement used to calculate the energy content of foods. A kilojoule is the metric equivalent of a calorie. 1 calorie is the unit of energy required to raise the temperature of one gram of water one degree Celsius. 1 cal = 4.2 kilojoules.
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L
No glossary term for this letter
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M
Magnesium
Magnesium is a mineral which helps provide energy for daily activity. It is also needed to help maintain normal nerve and muscle function. Food sources include wholegrain cereals, wholemeal bread, green leafy vegetables, lean meat, some nuts and pulses. Magnesium is also found in some breakfast cereals. The adult RDI is 320mg for men and 270mg for women.
Malt extract
A viscous liquid which is derived from barley and wheat. The malt extract which is used in many of Kellogg’s breakfast cereals as a flavour is derived from barley and contains trace amounts of gluten.
Milled
The reduction of grains to small pieces, fine particles or flour, which takes place in a mill.
Milling
The reduction of grains to small pieces, fine particles or flour, which takes place in a mill.
Mono-unsaturated fat
This is a class of fatty acids which contain one double bond. Mono-unsaturated fats are important for good health. Food sources include olive oil, peanut oil, canola oil, some nuts (almonds, pecans, cashews, peanuts), meat and eggs.
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N
No glossary term for this letter
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O
No glossary term for this letter
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P
Polished rice
Smooth white rice that results when the grains have been milled to remove both the aleurone and bran layers.
Poly-unsaturated fat
This is a class of fatty acids which contain two or more double bonds. Poly-unsaturated fats are important for good health. Food sources include fish, corn, walnuts, sunflower seeds, soy beans, cottonseeds and safflower oil. Diets high in poly-unsaturated fatty acids and low in saturated fats have been linked with better health in some populations.
Potassium
Potassium is an element found widely in nature and is mostly present inside cells. It helps regulate muscle contraction, and is important to nerve and heart function. It is found in most fruits and vegetables and wholegrain cereals.
Preservatives
Additives which preserve the quality and texture of food.
Protein
Protein is an essential component in living cells. Protein from foods helps with growth and the maintenance of healthy muscles when combined with a balanced diet and regular exercise. Food sources include red meat, chicken, fish, milk, eggs, legumes, soy products and dairy products. The general guideline for daily protein needs is 55 grams per day for men and 45 grams per day for women.
Psyllium
Psyllium is an excellent source of soluble fibre. A diet low in saturated fat and high in soluble fibre has been shown to be important for good health. Kellogg’s® Guardian® is a source of psyllium.
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Q
No glossary term for this letter
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R
RDI
RDI stands for Recommended Daily Intake and refers to the levels of intake of essential nutrients considered to be adequate to meet the nutrition needs of most healthy people. The RDI’s on food labels are based on the needs of adult males.
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S
Salt/sodium
An essential mineral element often used to add taste and to preserve foods.
Saturated fat
A type of fat which is predominantly found in animal fats.
Soluble fibre
Soluble fibre includes pectins, some hemicellulose, B-glucans, mucilages and gums. This type of fibre slows the rate of digestion and absorption of food and are found mostly in oats, psyllium, barley, some vegetables, lentils, beans and some fruits.
Sorbitol
A humectant used to help maintain a moist texture.
Soy lecithin
A common emulsifier obtained from soybeans used to control texture.
Staple
A staple food is the primary or most important food source of a region or country.
Sulphites/sulphur dioxide
A preservative commonly used in dried fruits and coconut to maintain natural colour. Sulphites are recognised by numbers 220 – 230 in ingredient lists.
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T
Thickener
Increases the viscosity of a food. In Kellogg’s products thickeners are used in products such as K-time Twists (in the filling) and K-time Muffin Bars, and examples used include starches and vegetable gums.
Threshed
An action or process used to beat the seeds or grains out of the head of a cereal plant.
Threshing
An action or process used to beat the seeds or grains out of the head of a cereal plant.
Triticale
A grain which is a hybrid of wheat and rye.
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U
No glossary term for this letter
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V
Vitamin A
Vitamin A is an antioxidant which helps protect the body’s cells. Food sources include liver, cod liver oil, butter, cheese, eggs and milk. A few breakfast cereals are also a source of vitamin A. The adult RDI is 750 micrograms for both men and women.
Vitamin B1 (thiamin)
Thiamin helps release energy from food. Food sources include yeast extract, wheatgerm, wheat bran, nuts, liver, kidney, lean pork, beans, wholemeal flour, wholemeal bread, sesame seeds and some breakfast cereals. The adult RDI for thiamin is 1.1mg for men and 0.8mg for women.
Vitamin B2 (riboflavin)
Riboflavin helps release energy from food. Food sources include milk, cheese, yoghurt, yeast extract, meat extract, liver, eggs, almonds, mushrooms, wholemeal flour, wholemeal bread, green vegetables and some breakfast cereals. The adult RDI is 1.7mg for men and 1.2mg for women.
Vitamin B3 (niacin)
Niacin helps release energy from food. Food sources include lean meat, liver, yeast, wheat bran, peanuts, tuna, salmon, kidney, pulses, some breakfast cereals, eggs, vegetables and milk. The adult RDI is 19mg for men and 13mg for women.
Vitamin B6 (pyridoxine)
Vitamin B6 helps build new body proteins. Protein is important for the growth and maintenance of healthy muscles when combined with a balanced diet and regular exercise. Food sources include lean meat, liver, poultry, fish, yeast, soy beans, nuts, wholegrains (brown rice, wholemeal breads, barely), vegetables, fruit (bananas and rockmelon) and a few breakfast cereals. The adult RDI is 1.3-1.9mg for men and 0.9-1.4mg for women.
Vitamin C
Vitamin C is an antioxidant, which helps protect the body’s cells. Vitamin C also helps your body absorb iron – specifically the type of iron found mainly in plant foods. It also helps keep gums and teeth healthy. Food sources include most fruits (especially citrus fruits and some berries), and most vegetables (especially broccoli, spinach and cabbage). Some breakfast cereals also contain vitamin C. The adult RDI is 40mg for men and 30mg for women.
Vitamin E
Vitamin E is an antioxidant which helps protect the body’s cells. Food sources include vegetable oils (and margarine), nuts and seeds, whole grain cereals, wheat germ. Some breakfast cereals also contain vitamin E. The adult RDI is 10mg for men and 7mg for women.
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W
Wheat germ
The germ of a grain is the embryo of the plant, containing all the essential genetic data to grow into a new cereal plant. Wheat grains can be milled to extract the wheat germ, which can be rich in protein and contains fat (predominantly poly-unsaturated). Wheat germ can also contain some minerals such as magnesium and several of the B-group vitamins including B1, B2, B3, B6 and folate.
Whey
The residue from milk when the casein (milk protein) and most of the fats have been removed.
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X
No glossary term for this letter
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Y
Yield
The amount of product gained from a crop of grain or fruit.
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Z
Zinc
Zinc is a mineral involved in a wide range of body functions. It helps support healthy growth in children. Food sources include oysters and red meat, liver, some fish, pork, poultry and some dairy products. Some breakfast cereals are also a source of zinc.
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