Whole Grains and Health - Hardcover

Über die Autorin bzw. den Autor

Len Marquart, PhD, RD is Assistant Professor in the Department of Food Science and Nutrition, University of Minnesota, St. Paul, MN. David R. Jacobs, Jr, PhD is Professor, Division of Epidemiology, School of Public Health, University of Minnesota, Minneapolis, MN. Graeme H. McIntosh, PhD is Senior Principal Research Scientist, Department of Medicine, Adelaide University, South Australia. Kaisa Poutanen is Research Professor in Food Technology, VTT Biotechnology and Director of Food and Health Research Institute Mediteknia, University of Kuopio, Finland. Marla Reicks, PhD, RD, LD is Professor and Extension Nutritionist in the Department of Food Science and Nutrition, University of Minnesota, St. Paul, MN.

Von der hinteren Coverseite

Worldwide interest in whole grains has gained momentum in the past decade based on scientific studies associating whole grain consumption to improved health. Major studies have linked whole grain consumption to reduced incidence of such illnesses as coronary heart disease and type-2 diabetes, even weight gain.

Whole Grains and Health presents a science-based discussion of whole grains and their expanding role in health and disease. An international collection of authors presents current perspectives on grains, the many opportunities for further research into whole grains and the remarkable growth potential for product development.

Coverage includes discussions on the health benefits of a diet rich in whole grains, the functional components of whole grains and the regulatory nuances of labeling grain products. Capturing the novel work of leading experts in the whole grains field, Whole Grains and Health highlights three key areas of focus:

• biological science and health
• consumer research and education
• grain science and technology

A unique feature is a section devoted to communicating with consumers. Barriers exist which affect consumer acceptance and use of whole-grain foods. Whole Grains and Health addresses those concerns and offers strategies for furthering research, product development and educational outreach.

Aus dem Klappentext

Worldwide interest in whole grains has gained momentum in the past decade based on scientific studies associating whole grain consumption to improved health. Major studies have linked whole grain consumption to reduced incidence of such illnesses as coronary heart disease and type-2 diabetes, even weight gain.

Whole Grains and Health presents a science-based discussion of whole grains and their expanding role in health and disease. An international collection of authors presents current perspectives on grains, the many opportunities for further research into whole grains and the remarkable growth potential for product development.

Coverage includes discussions on the health benefits of a diet rich in whole grains, the functional components of whole grains and the regulatory nuances of labeling grain products. Capturing the novel work of leading experts in the whole grains field, Whole Grains and Health highlights three key areas of focus:

• biological science and health
• consumer research and education
• grain science and technology

A unique feature is a section devoted to communicating with consumers. Barriers exist which affect consumer acceptance and use of whole-grain foods. Whole Grains and Health addresses those concerns and offers strategies for furthering research, product development and educational outreach.