Results 201 to 210 of about 105,077 (228)

Whole Grains in Schools

Nutrition Today, 2015
Despite challenges and setbacks, school districts have incorporated whole-grainYrich foods into their menus. Student acceptance of these foods relies on a fluid and fully functional supply chain inwhich allmemberswork together toward a goal of continued innovation in tastywhole-grainY rich products. Nutr Today.
Denise A. Hauge, Shelly Melroe, Beth Maschoff, Mindy Hermann, Len Marquart   +4 more
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Whole Grains Workspace

CFW Plexus, 2013
SUMMARY Consumers consistently seek great-tasting food at a great value. But, more recently, foods need to provide variety, wholesome health, or convenience benefits. While consumer demographics may dictate the ranking of these consumer benefits, value offerings of naturally wholesome and great-tasting foods continue to grow in the market.
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Biomarkers of Whole Grain Intake

Journal of Agricultural and Food Chemistry, 2018
There is growing evidence that whole grain (WG) intake may prevent many chronic diseases. However, there are mixed results on this topic in human studies as a result of a lack of accurate tools to assess the intake of WGs and individual metabolic variation.
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Whole Grains and Health

Nutrition & Food Science, 2008
Part I. Introduction to Whole Grains and Health. 1. The Future of Whole Grains. 2. Using a Model of the Food and Nutrition System for Examining Whole Grain Foods from Agriculture to Health. Part II. Whole Grains, Dietary Fiber, and Chronic Disease. 3. Whole Grains and Diabetes. 4. Whole Grains and Related Dietary Patterns in Relation to Weight Gain. 5.
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Whole Grains, Refined Grains, and Gluten

2018
What are cereal grains and “pseudograins”? Grains like wheat, corn, oats, and rice are cereal grasses, the fruit or seed of the grass family; many grains are thus referred to as “cereals.” Some plants from the broadleaf family, like amaranth, buckwheat, and quinoa, are...
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Whole grains, refined grains and fortified refined grains: What’s the difference?

Asia Pacific Journal of Clinical Nutrition, 2000
Dietary guidance universally supports the importance of grains in the diet. The United States Department of Agriculture pyramid suggests that Americans consume from six to 11 servings of grains per day, with three of these servings being whole grain products. Whole grain contains the bran, germ and endosperm, while refined grain includes only endosperm.
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Regulatory Aspects for Whole Grain and Whole Grain Food: An EU Perspective

Cereal Chemistry, 2010
ABSTRACTWhole grain and whole grain foods enjoy recommendation as part of many national and international dietary guidelines. However, if the food industry makes claims for the health benefits of whole grain foods, then a raft of regulatory requirements must be met in the European Union (EU).
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Addressing Whole Grain Deserts-Promoting Practical Applications to Increase Whole Grain Availability

CFW Plexus, 2013
Americans report interest in eating more whole grains, yet national surveys consistently suggest that intakes are unchanged, continuing to be less than what is recommended. Improving the availability and increasing the variety of affordable food products containing whole grains have been promoted as ways to increase whole grain consumption.
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Whole Grains and Diet

2013
Whole grains and whole grain foods are an important component of nutrient-dense diets and play a significant role in maintaining health and preventing chronic disease. This chapter briefly summarizes the role of whole grains in health and nutrition through discussion of: definition of whole grains, whole grain composition, whole dietary recommendations
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Whole grain noodles

2020
Meng Niu, Gary G. Hou
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