Importance of food selection for celiac sprue disease

Kód výsledku v 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>

Výsledek na webu

<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>

Jazyk výsledku

angličtina

Název v původním jazyce

Importance of food selection for celiac sprue disease

Popis výsledku v původním jazyce

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,

Název v anglickém jazyce

Importance of food selection for celiac sprue disease

Popis výsledku anglicky

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,

Druh

J_SC - Článek v periodiku v databázi SCOPUS

CEP obor

—

OECD FORD obor

21101 - Food and beverages

Projekt

—

Návaznosti

S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2017

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Scientia Agriculturae Bohemica

ISSN

1211-3174

e-ISSN

—

Svazek periodika

48

Číslo periodika v rámci svazku

4

Stát vydavatele periodika

CZ - Česká republika

Počet stran výsledku

6

Strana od-do

202-207

Kód UT WoS článku

—

EID výsledku v databázi Scopus

2-s2.0-85040174122