نتایج جستجو برای: cereals

تعداد نتایج: 9466  

2017
Monique Potvin Kent Erika Rudnicki Crystal Usher

BACKGROUND The majority of food expenditures are made in supermarkets and this environment influences our purchasing and food intake. Breakfast cereals are frequently marketed as healthy food choices. The objective of this study was to examine the frequency of in-store promotions for cold breakfast cereals in Canadian supermarkets and to determine whether healthier or less healthy breakfast cer...

Journal: :Journal of the American Dietetic Association 2008
Marlene B Schwartz Lenny R Vartanian Christopher M Wharton Kelly D Brownell

There are both public health and food industry initiatives aimed at increasing breakfast consumption among children, particularly the consumption of ready-to-eat cereals. The purpose of this study was to determine whether there were identifiable differences in nutritional quality between cereals that are primarily marketed to children and cereals that are not marketed to children. Of the 161 ce...

Journal: :Appetite 2012
Jimmy Chun Yu Louie Elizabeth K Dunford Karen Z Walker Timothy P Gill

The nutritional quality of Australian breakfast cereals is not systematically monitored despite the importance of breakfast for general health. We examined whether the nutritional quality of Australian breakfast cereals has improved between 2004 and 2010, and whether any change could be detected after the introduction of Daily Intake Guide (DIG) front-of-pack labelling. Supermarket surveys were...

2016
Yanni Papanikolaou Victor L. Fulgoni Y. Papanikolaou V. L. Fulgoni

Objective: The goal of this study was to identify commonly consumed grain food patterns in US adults (≥19 years old; N = 14,384) and compare nutrient intakes, with focus on 2015-2020 Dietary Guidelines’ shortfall nutrients, diet quality, and health parameters of those consuming various grain food patterns to those not consuming grains. Methods: This study conducted secondary analyses of the Nat...

Background: Due to their high amount of carbohydrate and enough moisture, cereals are a good environment for the growth of toxigenic fungi. Because of the carcinogenicity and mutagenicity of mycotoxins, preventing them from entering the food chain is essential. Therefore, the present study was conducted to determine the amount and type of contaminated imported cereals and rice produced in Khuze...

2017
Claudia Nieto Sofia Rincon-Gallardo Patiño Lizbeth Tolentino-Mayo Angela Carriedo Simón Barquera

Preschool Mexican children consume 7% of their total energy intake from processed breakfast cereals. This study characterized the nutritional quality and labelling (claims and Guideline Daily Amount (GDA)) of the packaged breakfast cereals available in the Mexican market. Photographs of all breakfast cereals available in the 9 main food retail chains in the country were taken. The nutrition qua...

2008
ARLENE B. SCHWARTZ Marlene B. Schwartz

c k a t a l BSTRACT here are both public health and food industry initiatives imed at increasing breakfast consumption among chilren, particularly the consumption of ready-to-eat cerels. The purpose of this study was to determine whether here were identifiable differences in nutritional quality etween cereals that are primarily marketed to children nd cereals that are not marketed to children. ...

Journal: :Journal of Heredity 1906

Background & Aims of the Study: Vegetables and Cereals are considered vital for properly-balanced diet given that they deliver vitamins, minerals, nutritional fiber, and phytochemicals. This study aimed to assess the concentration of As, Cu, Cd, Pb, Cr and Hg in common vegetables and cereals in urban open markets in Varanasi district, India Materials & Methods: Total 260 ...

Journal: :Reproduction, nutrition, development 1997
B Michalet-Doreau C Philippeau M Doreau

Ruminal starch degradation of untreated and formaldehyde-treated wheat and maize was measured in situ (trial 1) and in vitro (trial 2). The in situ starch degradability was higher for wheat than for maize (82.1 vs 52.3%), for untreated cereals than for cereals treated with 1% formaldehyde (77.3 vs 67.0%) and for cereals treated with 1% formaldehyde than those treated with 5% formaldehyde (67.0 ...

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