ISSN:0029-666X    

出版商:OVID    

年代:2001

数据来源: OVID

ISSN:0029-666X    

出版商:OVID    

年代:2001

数据来源: OVID

摘要:

This article provides the latest data on expert recommendations for grain products in diet. Americans' intakes are compared to recommendations. Although intakes of grain products have risen over the past two decades, some Americans still fall short of the recommendations. Those who meet recommended intakes have better diets.

ISSN:0029-666X    

出版商:OVID    

年代:2001

数据来源: OVID

摘要:

Oatmeal and other whole-grain oat products are a tasty, a convenient, and an economical source of nutrients that can provide proven health benefits, including benefits on blood cholesterol, blood pressure, blood glucose metabolism, satiety, and gastrointestinal health.

ISSN:0029-666X    

出版商:OVID    

年代:2001

数据来源: OVID

ISSN:0029-666X    

出版商:OVID    

年代:2001

数据来源: OVID

摘要:

Dietary guidance endorses increased whole grains in our diet. Whole grains provide a wide range of nutrients and phytochemicals that optimize health. These compounds include indigestible carbohydrates that alter the gut environment, antioxidants such as phenolic compounds, and phytoestrogens with potential hormonal effects. Many of the phytochemicals in whole grains are also concentrated in fruits and vegetables. Epidemiologic studies support the protectiveness of whole-grain consumption for cardiovascular disease, cancer, and other diseases. Most clinical studies have focused on the constituents of whole grains, including dietary fiber, minerals, and unsaturated fatty acids, rather than whole grains. Recently, a health claim was approved for whole grains that should lead to more labeling of whole-grain products. Nutrition educators should support consumption of whole-grain products and work with food manufacturers to design and market whole-grain foods that are acceptable to consumers.

ISSN:0029-666X    

出版商:OVID    

年代:2001

数据来源: OVID

摘要:

The β-glucan component of oat and barley products can be consumed in sufficient quantities to be recognized as beneficial for preventing coronary heart disease and Type II diabetes mellitus. This article reviews some of the science and technology of recent grain products and their dietary health benefits.

ISSN:0029-666X    

出版商:OVID    

年代:2001

数据来源: OVID

摘要:

The nutrition community has long neglected the consumer's thoughts, needs, and wants when developing nutrition messages. Nutritionists tend to tell consumers what they believe the consumer should know and, therefore, act upon, rather than research what messages the consumer will believe and hence have some potential for behavioral change. This article addresses research that puts the consumer first and how those findings are being implemented.

ISSN:0029-666X    

出版商:OVID    

年代:2001

数据来源: OVID

ISSN:0029-666X    

出版商:OVID    

年代:2001

数据来源: OVID

ISSN:0029-666X    

出版商:OVID    

年代:2001

数据来源: OVID