Importance of food selection for celiac sprue disease

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41210%2F17%3A75505" target="_blank" >RIV/60460709:41210/17:75505 - isvavai.cz</a>
Result on the web
<a href="http://dx.doi.org/10.1515/sab-2017-0027" target="_blank" >http://dx.doi.org/10.1515/sab-2017-0027</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1515/sab-2017-0027" target="_blank" >10.1515/sab-2017-0027</a>

Result language
angličtina
Original language name
Importance of food selection for celiac sprue disease
Original language description
A questionnaire survey was conducted among people with celiac disease. Questions were focused on dietary foods available and the preference of suitable grain food species. A one week diet menu was prepared for the participants of the survey. Daily intake of major nutrients and energy was determined. The majority of respondents 57 percent considered dietary restrictions as burdening, 43 percent have adapted to this situation. Food made of rice was the most popular among cereal foods for 50 percent of respondents, corn for 39 percent, and buckwheat and millet for only 7 percent of respondents. The model diet for people with celiac disease exceeded the recommended daily intake of protein and undervalued lipid ingestion. This problem was mainly caused by the food composition of the evening meal. Total daily energy intake of 9900 kJ met the womens needs. There were still 2100 kJ missing for men. The terms gluten free food or diet and gliadin content, which generally relate to the products of wheat, rye,
Czech name
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Czech description
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Type
J<sub>SC</sub> - Article in a specialist periodical, which is included in the SCOPUS database
CEP classification
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OECD FORD branch
21101 - Food and beverages

Publication year
2017
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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