Results 111 to 120 of about 45,057 (241)
Turning Down Mum's Cooking: The Ethics of Dietary Difference within Families
Journal of Applied Philosophy, EarlyView.ABSTRACT Although food ethicists have called for greater attention to the relational context of eating for over a decade, the context of ‘eating with family’ remains largely ignored. But the family is both a morally specific relational context and one within which many people do most of their eating.
Megan A. Dean
wiley +1 more source
Desenvolvimento de uma massa sem glúten para rissóis [PDF]
, 2011 Mestrado em Empreendedorismo e Inovação na Indústria Alimentar na Escola Superior de Tecnologia e Gestão do Instituto Politécnico de Viana do CasteloA substituição do glúten em produtos alimentares apresenta um grande desafio tecnológico, pois o glúten é
Leitão, Ana Luísa Rodrigues de Oliveira
core
Journal of Clinical Laboratory Analysis, EarlyView.Schematic overview of the human microbiome and major microbiota‐derived metabolites across body sites, highlighting the gut–brain, gut–heart, and gut–kidney axes in host physiology and disease. ABSTRACT Background The human microbiome is a dynamic and diverse community of microorganisms that affects susceptibility to illness and promotes wellness ...
Awadh Alanazi
wiley +1 more source
A Framework to Establish Diet and Nutrition Competencies for Oral Health Care Education
Journal of Dental Education, EarlyView.ABSTRACT Objective: To prevent and manage oral disease, oral health care practitioners (OHCPs) must provide dietary counseling based on nutrition science. OHCPs are often ill‐equipped to provide such counseling due to fragmented and inadequate dietary education, which is typically attributed to limited curricular time or appropriately qualified faculty.
Teresa A. Marshall +2 more
wiley +1 more source
Journal of Pediatric Gastroenterology and Nutrition, EarlyView.Abstract Objectives Despite recent advances in diagnostics, celiac disease (CD) diagnosis remains challenging. Ultra‐short celiac disease (USCD) has been proposed as a distinct phenotype characterized by villous atrophy confined to the duodenal bulb, positive celiac serology, and clinical features consistent with CD.
Antonio Pizzol +9 more
wiley +1 more source
Direito à informação do consumidor a questão do glúten [PDF]
, 2009 O presente trabalho de conclusão de curso aborda a questão do direito do consumidor à informação, mormente no caso da advertência, em rótulos ou embalagens, sobre a presença ou ausência do glúten na composição dos alimentos industrializados.
Barrionuevo, Aline Sampaio
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Heterogeneous outcomes in pediatric potential celiac disease: A multicenter longitudinal study
Journal of Pediatric Gastroenterology and Nutrition, EarlyView.Abstract Objectives Potential celiac disease (PCD) is defined by positive celiac serology without villous atrophy. We aimed to study the outcome of children with PCD consuming a gluten‐containing diet (GCD) over time. Methods Children diagnosed with PCD between December 2018 and January 2022, in three pediatric gastroenterology centers, were ...
Barak Laxer +5 more
wiley +1 more source
Alternative grains in nutrition
Acta Universitatis Sapientiae: Alimentaria, 2016 Many people suffer from gluten sensitivity or gluten intolerance. They have to avoid or limit their gluten intake. Sorghum and millet are gluten-free cereals, wherefore persons with gluten sensitivity or gluten intolerance could consume them.
Jevcsák Sz., Sipos P.
doaj +1 more source
Understanding youth preferences for a mentorship program for celiac disease: A qualitative study
JPGN Reports, EarlyView.Abstract Objective Celiac disease (CeD) is an autoimmune condition triggered by gluten ingestion that causes intestinal inflammation and multiple symptoms. Management requires strict adherence to a gluten‐free diet (GFD), yet youth with CeD on a GFD report lower quality of life (QoL) and higher rates of depression and anxiety.
Ashley L. Dunn +6 more
wiley +1 more source
Aplicação de um sistema de multi-sensores para a detecção de gliadinas: discriminação semi-quantitativa entre alimentos com glúten e sem glúten [PDF]
, 2009 A doença celíaca caracteriza-se pela intolerância ou hipersensibilidade à ingestão de prolaminas existentes no trigo, centeio, cevada e aveia. As proteínas do glúten do trigo contêm aproximadamente 50% de prolaminas, denominadas por gliadinas.
Meirinho, Sofia G.
core +2 more sources