Category: Archive
Lean Red Meat in NCEP Step 1 Diet
Incorporation of Lean Red Meat into a National Cholesterol Education Program Step I Diet: A Long-Term, Randomized Clinical Trial in Free-Living Persons with Hypercholesterolemia Donald B. Hunninghake, MD, Kevin C. Maki, PhD, Peter O. Kwiterovich, Jr., MD, Michael H. Davidson, … Continue reading
Fat Supplementation in Athletes
A Perspective on Fat Intake in Athletes David R. Pendergast, EdD, John J. Leddy, MD, and Jaya T. Venkatraman, PhD Department of Physiology and Biophysics (D.R.P.), Sports Medicine Institute, Department of Orthopedics (J.J.L.), School of Medicine and Biomedical Sciences; Nutrition … Continue reading
Consumers, and Intake of Whole Grains
Helping Consumers Achieve Recommended Intakes of Whole Grain Foods Judi F Adams, MS RD, and Alta Engstrom, RD, LD Wheat Foods Council, Parker, Colorado [judia@wheatfoods.org] According to research data from both the USDA and private companies, Americans consume approximately one … Continue reading
Dietary Intake of Whole Grains
Dietary Intake of Whole Grains Linda E. Cleveland, MS, RD, Alanna J. Moshfegh, MS, RD, Ann M. Albertson, MS, RD, Joseph D. Goldman, MA U.S. Department of Agriculture, Agricultural Research Service, Beltsville Human Nutrition Research Center, Food Surveys Research Group, … Continue reading
Whole Grain Fiber and Mortality
Fiber from Whole Grains, but not Refined Grains, Is Inversely Associated with All-Cause Mortality in Older Women: The Iowa Women’s Health Study David R. Jacobs, Jr, PhD, Mark A. Pereira, PhD, Katie A. Meyer, MPH, and Lawrence H. Kushi, ScD … Continue reading