The effect of substituting alternative grains in the diet on the nutritional profile of the gluten-free diet

Journal of Human Nutrition and Dietetics

Volumn 22, Issue 4, 2009, Pages 359-363

  Lee, Anne R ^a,b   Ng, D L ^a   Dave, E ^a   Ciaccio, E J ^a   Green, P H R ^a  

^a Och Spine at New York Presbyterian Hospitals   (United States)

^b Nutritional Services   (United States)

Author keywords

Alternative grains; Celiac disease; Gluten free diet; Nutritional composition

Indexed keywords

CALCIUM; FOLIC ACID; IRON; NICOTINIC ACID; PROTEIN; RIBOFLAVIN; STARCH;

ARTICLE; BREAD; CELIAC DISEASE; CLINICAL ARTICLE; CONTROLLED STUDY; DIETARY FIBER; DIETITIAN; FEMALE; FLOUR; FOOD COMPOSITION; GLUTEN FREE DIET; GRAIN; HUMAN; MALE; MEDICAL RECORD; NUTRIENT CONTENT; OAT; RICE; STANDARD;

CEREALS; DIET RECORDS; DIET, GLUTEN-FREE; DIETARY CARBOHYDRATES; HUMANS; NUTRITIVE VALUE; RETROSPECTIVE STUDIES; STARCH;

AVENA; CHENOPODIUM QUINOA;

EID: 67651015855     PISSN: 09523871     EISSN: 1365277X     Source Type: Journal    
DOI: 10.1111/j.1365-277X.2009.00970.x     Document Type: Article

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