Enhancing Students' Understanding of Whole Cereal Grains in a University Experimental Foods Course

Journal of Nutrition Education and Behavior

Volumn 39, Issue 4, 2007, Pages 235-236

  Lacey, Janet M ^a  

^a NONE

Author keywords

[No Author keywords available]

Indexed keywords

ADULT; ARTICLE; ATTITUDE TO HEALTH; CEREAL; COOKING; DIETARY FIBER; EDUCATION; FEMALE; FOOD HANDLING; HEALTH PROMOTION; HUMAN; MALE; METHODOLOGY; NUTRITIONAL SCIENCE; STUDENT;

ADULT; CEREALS; COOKERY; DIETARY FIBER; FEMALE; FOOD HANDLING; HEALTH KNOWLEDGE, ATTITUDES, PRACTICE; HEALTH PROMOTION; HUMANS; MALE; NUTRITIONAL SCIENCES; STUDENTS;

EID: 34250901132     PISSN: 14994046     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jneb.2006.10.002     Document Type: Article

References (7)

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2. Rimm E.B., Ascherio A., Giovannucci E., Spiegelman D., Stampfer M.J., and Willett W.C. Vegetable, fruit, and cereal fiber intake and risk of coronary heart disease among men. J Am Med Assoc 275 (1996) 447-451
3. Montonen J., Knekt P., Järvinen R., Aromaa A., and Reunanen A. Whole-grain and fiber intake and the incidence of Type 2 diabetes. Am J Clin Nutr 77 (2003) 622-629
4. Lang R., and Jebb S.A. Who consumes whole grains and how much?. Proc Nutr Soc 62 (2003) 123-127
5. U.S. Department of Health and Human Services and U.S. Department of Agriculture. Dietary Guidelines for Americans 2005 (2005), U.S. Government Printing Office, Washington, DC
6. Edge M.S., Jones J.M., and Marquart L. A new life for whole grains. J Am Diet Assoc 105 (2005) 1856-1860
7. D'Addono B. Waves of Grain: Whole grains are hot, and why not? These ancient nourishments are good-and good for us. Philadelphia Inquirer, January 26, 2006, pages F1, F3.