Staple Foods Overview

Overview

This lecture discusses staple foods worldwide, their nutritional importance, and common substitutes for key crops.

Staple foods are regularly consumed foods that provide energy, mainly through carbohydrates.
Carbohydrates are the body's main energy source, similar to fuel for cars.
Eating only one staple food does not provide all required nutrients.
A varied diet is necessary for complete nourishment.

Cassava: A root vegetable staple in Latin America, the Caribbean, and Africa; must be cooked and mashed for consumption.
Corn: Eaten as a vegetable or processed into oil, syrup, and starch; grits, cornmeal, and cornflakes are common derivatives.
Plantains and Bananas: Belong to the same family; plantains must be cooked and are starchier and less sweet than bananas.
Potatoes: Grown and consumed worldwide; available year-round and come in several varieties.
Rice: Staple food for over half the world's population.
Sorghum: Main grain in Guinea, used for bread and sweet syrup.
Soy: Majorly produced in the US, Brazil, and Argentina; used in beverages, tofu, and meat substitutes.
Wheat: 65% of harvested wheat is used for food; used in breads, pasta, and noodles.
Yams: Staple in West Africa; boiled and made into dough called fufu, which can also be made from cassava and plantains.

Cassava can be replaced by wheat flour, potato starch, tapioca flour, or corn flour.
Plantains can be substituted with green bananas, cassava, or potatoes.
Canned or frozen corn can be used instead of fresh corn.

Staple food — A basic food eaten regularly and in large quantities, forming a major part of a standard diet.
Carbohydrate — Nutrient providing energy, found primarily in staple foods like rice, potatoes, and corn.
Cassava — Root vegetable providing carbohydrates, common in tropical regions.
Fufu — Gelatinous dough made from yams, cassava, or plantains, eaten in West Africa.