DOCSLIB.ORG

Gluten-Free Diet

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Gluten-Free Diet Gluten-free diet Page 1 of 8 Grain products to allow, question and exclude Reviewed by: Peggy Marcon, MD, FRCPC, Inez Martincevic, MSc, RD, Catharine Walsh, MD, MEd, PhD, FAAP, FRCPC | Last reviewed: February 6, 2017 **Oats must be pure, gluten-free (no cross contamination) Allowed Question Not Allowed The following foods contain The following foods are The following foods may gluten and must be taken out naturally gluten-free. contain gluten of your child’s diet Items made with: Items made with buckwheat Items made with: • amaranth flour • wheat bran • arrowroot • wheat flour • buckwheat • wheat germ • corn bran • wheat-based semolina • corn flour • wheat starch • cornmeal • durum flour • cornstarch • gluten flour • flax • graham flour • legume flours (bean, • atta garbanzo or chickpea, • bulgur GarfavaTM, lentil, pea) • einkorn • mesquite flour • emmer • millet • farro • MontinaTM flour (Indian • kamut rice grass) • spelt • nut flours (almond, • barley chestnut, hazelnut) • rye • potato flour, potato starch, • triticale gluten-free oat products** • commercial oat products* • quinoa (e.g. oat bran, oat flour, • rice bran steel cut) • rice flours (brown, glutinous, sweet, white) • rice polish • sago • sorghum flour • tapioca (cassava, manioc) • taro http://aboutkidshealth.ca/En/HealthAZ/ConditionsandDiseases/DigestiveSystemDisorders/Pages/gluten-free-diet.aspx Gluten-free diet Page 2 of 8 Grains to allow, question and exclude Allowed Question Not Allowed Hot cereals: Rice and soy pablum unless Cereals made with added • amaranth labelled gluten-free, or made barley malt extract or barley • cornmeal with rice and/or corn malt flavouring • cream of buckwheat • cream of rice (brown, white) • hominy grits • gluten-free oatmeal* • quinoa • rice flakes • soy flakes and soy grits Cold cereals: Rice and corn cereals Cereals made with added • puffed amaranth, puffed barley malt extract or barley buckwheat malt flavouring • puffed corn • puffed millet • puffed rice • rice crisps or corn flakes • rice flakes and soy cereal Pastas, macaroni, spaghetti, Buckwheat pasta Pastas made from wheat, and noodles from beans, wheat starch and other corn, lentils, peas, potato, ingredients not allowed (e.g. quinoa, rice, and soy orzo) Rice plain (e.g. Basmati, Seasoned or flavoured rice brown, jasmine, white, wild) mixes Miscellaneous: corn tacos, Multi-grain or flavoured rice Wheat flour tacos and corn tortillas, rice tortillas crackers, rice cakes and tortillas, matzoh, matzoh Plain rice crackers, rice cakes popped corn cakes meal, matzoh balls, couscous, and popped corn cakes Low gluten communion tabouli Gluten-free communion wafers Regular communion wafers wafers Adapted from Case, S. (2001). Gluten-Free Diet: A Comprehensive Resource Guide. Regina: Case Nutrition Consulting. http://aboutkidshealth.ca/En/HealthAZ/ConditionsandDiseases/DigestiveSystemDisorders/Pages/gluten-free-diet.aspx Page 3 of 8 Meat and alternatives to allow, question and exclude Allowed Question Not Allowed The following foods contain The following foods are The following foods may gluten and must be taken out naturally gluten-free. contain gluten of your child’s diet Meat, fish, poultry; plain (fresh Prepared or preserved meats Fish canned in vegetable or frozen) such as deli or luncheon meat broth containing hydrolyzed (e.g. Bologna, salami), ham wheat protein (ready to cook), meat and Frozen turkey basted or sandwich spreads, meatloaf injected with hydrolyzed Frozen patties (meat, chicken wheat protein or fish), sausages, pate, hot Frozen or fresh turkey with dogs, frankfurters, imitation bread stuffing fish products (e.g. Surimi), Frozen chicken containing imitation seafoods and bacon chicken broth (made with bits, meat substitutes, meat ingredients not allowed) product extenders Meat, poultry or fish marinated in, dusted or breaded with ingredients not allowed Eggs - Fresh, liquid, dried or Flavoured egg products powdered (liquid or frozen) Other Baked beans, dry roasted or Chickpeas fried in Lentils, dried peas, dried seasoned nuts and seeds, contaminated oils beans (e.g. Black, chickpeas flavoured tofu, tempeh, miso or garbanzo, navy, pinto, soy, white), plain nuts and seeds, plain tofu, peanut butter Adapted from Case, S. (2001). Gluten-Free Diet: A Comprehensive Resource Guide. Regina: Case Nutrition Consulting. http://aboutkidshealth.ca/En/HealthAZ/ConditionsandDiseases/DigestiveSystemDisorders/Pages/gluten-free-diet.aspx Page 4 of 8 Milk and alternatives to allow, question and exclude Allowed Question Not Allowed The following foods contain The following foods are The following foods may gluten and must be taken out naturally gluten-free. contain gluten of your child’s diet Milk, most ice cream, sour Milk drinks, flavoured yogurt, Malted milk, ice cream made cream, buttermilk, plain frozen yogurt, cheese sauces, with ingredients not allowed yogurt, cream cheese, cheese spreads, flavoured processed cheese, processed shredded cheese, fancy cheese foods, cottage cheese cheeses, some ice cream, sour cream Adapted from Case, S. (2001). Gluten-Free Diet: A Comprehensive Resource Guide. Regina: Case Nutrition Consulting. Fruits and vegetables to allow, question and exclude Allowed Question Not Allowed The following foods contain The following foods are The following foods may gluten and must be taken out naturally gluten-free. contain gluten of your child’s diet Vegetables; fresh, frozen, and Vegetables with sauces, Scalloped potatoes canned vegetables and juices French-fried potatoes (containing wheat flour) (especially where gluten- Battered deep-fried containing foods may be vegetables cooked in the same oil) Fruits; fresh, frozen and Dates, fruits with juices, canned fruits and juices dried fruits Adapted from Case, S. (2001). Gluten-Free Diet: A Comprehensive Resource Guide. Regina: Case Nutrition Consulting. http://aboutkidshealth.ca/En/HealthAZ/ConditionsandDiseases/DigestiveSystemDisorders/Pages/gluten-free-diet.aspx Page 5 of 8 Fats and oils to allow, question and exclude Allowed Question Not Allowed The following foods contain The following foods are The following foods may gluten and must be taken out naturally gluten-free. contain gluten of your child’s diet Butter, cream, margarine, Salad dressings, suet, Contaminated oils, fats and lard, vegetable oil, shortening, cooking spray salad dressings made with salad dressing with allowed ingredients not allowed ingredients Adapted from Case, S. (2001). Gluten-Free Diet: A Comprehensive Resource Guide. Regina: Case Nutrition Consulting. Snack foods to allow, question and exclude Allowed Question Not Allowed The following foods contain The following foods are The following foods may gluten and must be taken out naturally gluten-free. contain gluten of your child’s diet Plain popcorn, nuts, soy nuts, Seasoned (flavoured): nuts, Pizza made with ingredients potato chips, taco (corn) soy nuts, potato chips, taco not allowed chips; gluten-free pizza (corn) chips; rice cakes and rice crackers Adapted from Case, S. (2001). Gluten-Free Diet: A Comprehensive Resource Guide. Regina: Case Nutrition Consulting. http://aboutkidshealth.ca/En/HealthAZ/ConditionsandDiseases/DigestiveSystemDisorders/Pages/gluten-free-diet.aspx Page 6 of 8 Deserts and sweets to allow, question and exclude Allowed Question Not Allowed The following foods contain The following foods are The following foods may gluten and must be taken out naturally gluten-free. contain gluten of your child’s diet Most ice cream, sherbet, Cake icings and frostings Bread pudding, ice cream whipped toppings, whipping made with ingredients not cream, egg custards, custard allowed; cakes, cookies, powder, gelatin desserts, milk muffins, pies and pastries puddings, cakes, cookies, made with ingredients not pastries made with allowed allowed; ice cream cones, ingredients, gluten-free ice wafers and waffles made with cream cones, wafers and ingredients not allowed waffles Adapted from Case, S. (2001). Gluten-Free Diet: A Comprehensive Resource Guide. Regina: Case Nutrition Consulting. Other foods to allow, question and exclude Allowed Question Not Allowed The following foods contain The following foods are The following foods may gluten and must be taken out naturally gluten-free. contain gluten of your child’s diet Beverages Tea, instant or ground coffee Flavoured and herbal teas, Cereal and malted beverages (regular or decaffeinated), flavoured coffees, coffee (e.g. Ovaltine®, chocolate cocoa, soft drinks, most non- substitutes malt and those with malt dairy beverages made from flavour, Postum®), non-dairy nut, potato, soy and rice beverages (nut, potato, soy rice) made with barley malt extract, barley-malt flavouring or oats http://aboutkidshealth.ca/En/HealthAZ/ConditionsandDiseases/DigestiveSystemDisorders/Pages/gluten-free-diet.aspx Gluten-free diet Page 7 of 8 Other foods to allow, question and exclude Allowed Question Not Allowed Alcoholic Beverages Alcoholic Beverages Flavoured alcoholic beverages Beer, ale and lager (made Distilled alcohol – bourbon, (e.g. Coolers, ciders, Caesar from barley) rum, gin, rye whiskey, scotch vodka beverage) whiskey, vodka and pure liqueurs; wines; gluten-free beers (rice, buckwheat or sorghum) Snacks and sweets Honey, jam, jelly, marmalade, Hard candies, chocolate bars Regular liquorice and candies corn syrup, maple syrup, and chocolates made with ingredients not molasses, sugar (brown and allowed including chocolate white), icing or confectioner’s bars with wafers and cookies sugar, gluten-free liquorice and other candies Spices
Load more

Recommended publications
  • The Bulletin of the Tulsa County Medical Society Vol
    THE BULLETIN OF THE TULSA COUNTY MEDICAL SOCIETY VOL. 4 TULSA, OKLAHOMA, J UNE 1938 NO.6 ACATIONS ace too ofcen a vacation from protective foods. For optimum benefits a V vacation should furnish optimum nutrition as well as relaxation, yet acrualJy this is rhe time when many persons go on a spree of refined carbohydrates. Pablum is a food thac " goes good" on camping trips and at the same time supplies an abundance of ca1cium~ phosphorus, iron, and vitamins Band G. It can be prepared in a minute, without 'ookil1g~ as a breakfast dish or used as a flour to increase the mineral and vitamin values of staple recipes. Packed dry, Pablurn is light to carry, requires no refrigeration. Here are some delicious. easy-co-fix Pablum di shes for vacation meals: p ..blum Breakfast Croquettes Beat 3 eggs, season Wi th salt, and add all the Pablum the eggs will hold (about 2 cupfuls). Form inm Aat cake~ and frr in bacon fat or other fae untIl brown. Serve wllh syrup, ho n ~y or jd y. Pablum Salmon Croquettes Mix 1 cup salmon willi 1 cup P:lblum an d cumbme with ~ beaten eggs. Season, shape inco cakes, and fry unIlI brown. Serve with kr:ochup. Pablum Meat Patties Mix 1 cup Pablum lind I V2 cups meat (dI ced or ~round ham, cooked beef or chicken), ildd 1 cup mdk or water and II beaten egg. S~asu n, form illto patti es, and fry ill fat. Pablum. Marmalade Whip Mix % cups Pablum, 14 cup marmalade and 14 cup water.
    [Show full text]
  • Iron-Fortified Infant Cereal Recipes - Finger Foods for Babies and Toddlers
    Iron-Fortified Infant Cereal Recipes - Finger Foods For Babies and Toddlers Iron is needed for your child’s growth and development. Iron fortified infant cereal is an important source of iron for babies. Sometimes, as babies get older, they prefer more textured foods, and refuse infant cereal made as a pablum or prepared cereal. Here are some ways to use infant cereal in finger foods to help your child get the iron he needs. When picking a cereal to use in these recipes, look at the Nutrition Facts table on the package and choose the infant cereal with the highest percent daily value (%DV) of iron per serving. A cereal with 100% daily value is best. Compare serving sizes to make sure they are the same size. The amount of iron in the recipes below is based on using a cereal with 100% daily value of iron. Serve these foods with vitamin C rich fruit such as kiwi, mango, strawberries or oranges to increase the amount of iron absorbed. Oatmeal Pancakes 125 mL (½ cup) whole wheat flour 250 mL (1 cup) infant cereal, any variety 30 mL (2 Tbsp) sugar 15 mL (1 Tbsp) baking powder 150 mL (2/3 cup) rolled oats 375 mL (1 1/2 cups) water 2 eggs 45 mL (3 Tbsp) canola oil Instructions Soak oatmeal in water for 5 minutes. Add oil and egg to oat mixture. © 2013 ProvinceEnglish of LiteratureBritish Columbia. Title All rights reserved. May be reproduced in its entirety provided source is acknowledged. © 2010 Dietitians of Canada. All rights reserved. This informationMay be is reproducednot meant to inreplace its entirety advice providedfrom your medicalsource doctoris or individualacknowledged.
    [Show full text]
  • Influencing the Market For
    SOME DIETETIC FACTORS INFLUENCING THE MARKET FOR with emphasis on a survey of the use of poi by the medical profession and allied institutions VIRGINIA DERSTINE, Special Economic Assistant and EDWARD L. RADA, Market Economist AGRICULTURAL ECONOMICS BULLETIN 3 UNIVERSITY OF HAWAII. COLLEGE OF AGRICULTURE AGRICULTURAL EXPERIMENT STATION DEPARTMENT OF AGRICULTURAL ECONOMICS JULY 1952 ABSTRACT Scientific studies of poi, as reported in the literature, indicate that it is a carbohydrate food of high nutritional quality. If it is permitted to fer­ ment for a few days, it has the unusual ability of undergoing a self­ purifying process by which the number of~ bacteria in it are ultimately reduced and during which any pathogenic bacteria that might be present are killed. The fermentation process appears to be associated with the ease of digestion and the high assimilability of its component elements, such as calcium and phosphorus. This trait'is very important for infants with comparatively weak digestive systems and for the aged and conva~ lescent who find digestion difficult. The mineral content of home-lnixed poi (diluted to about 18 percent solids) compares favorably with that of white potatoes and rice on a per­ serving basis. The calcium content is higher than that of white potatoes and rice. The phosphorus content is slightly lower than that of rice and potatoes and substantially lower than that of most enriched cereals as listed by Bowes and Church (Appendix A, table 4). The calcium and phosphorus of poi are ,veIl utilized by humans. On a per-serving basis, home-mixed poi contains rnore iron than potatoes and rice.
    [Show full text]
  • Allergy Elimination Diet Gluten Free Diet
    Allergy & Asthma Specialists, P.C. www.njallergydoctors.com Leonard Silverstein, M.D. Ruth L.K. Gold, M.D. Jennifer A. Sherman, D.O. Niya Wanich, M.D. 82 E. Allendale Road, Ste 7 51 Route 23 South Saddle River, NJ 07458 Riverdale, NJ 07457 Ph: (201) 236-8282 Ph: (973) 831-5799 Fx: (201) 236-0138 Fx: 973) 831-7422 Allergy Elimination Diet Gluten Free Diet This diet excludes all products containing gluten. Gluten is in wheat, rye, oats, and barley. These grains are products contain these grains must be omitted from the diet. Gluten may also be present as an incidental ingredient. It is important to read all the labels. Omit any food or seasoning that lists the following as ingredients; hydrolyzed vegetable protein; flour or cereal products; vegetable protein; malt and malt flavorings; and starch, unless specified as corn or other allowed starch. Flavorings, vegetable gum, emulsifiers, and stabilizers may be derived from or contain wheat, rye, oats, or barely. Foods of unknown composition should be omitted or the manufacturer contacted for complete ingredient information. When dining out, choose foods prepared simply, such as broiled or roasted meats, plain vegetables, and plain salads. Since flour and cereal products are often used in the preparation of foods, it is important to be aware of the methods of preparation as well as the foods themselves. For this reason, all breaded, creamed, or escalloped foods, meatloaf, and gravies are omitted. If these foods are prepared at home using the allowed grains and flours, however, they may be consumed.
    [Show full text]
  • Gluten-Free Diet
    Gluten-Free Diet What is a gluten- It is advised to start with ¼ cup (60 mL) dry oats per day for children, and ½¾ cup (125 mL175 mL) dry free diet? oats per day for adults. Choose oats that are labelled A gluten-free diet co mpletely “pure oats” or “gluten-free oats”. avoids the grains below: wheat Gluten-free baking and cooking rye When cooking or baking at home, it’s important to barley keep your foods gluten-free. Even a crumb from triticale gluten-containing bread can affect your small intestine. spelt Baking and cooking surfaces should be clean and kamut gluten-free. Use these tips to keep your foods from coming in contact with gluten, which causes cross- These grains contain a protein called gluten. Gluten contamination. can damage the lining of the small intestine in people who have celiac disease. When the lining is damaged, To avoid cross-contamination: nutrients (like vitamins and minerals) are not absorbed. Choose flours labelled gluten-free. Flours without This may lead to health problems such as low iron, the gluten-free claim may be cross- contaminated weak and brittle bones, itchy skin rash, and infertility. during production. . If you have celiac disease, you should follow a gluten- Store all gluten-free products separately Have a separate cupboard and containers for free diet for the rest of your life. It is recommended gluten-free products. that you meet with a registered dietitian with expertise in celiac disease. They can help you to adapt to the Use clean equipment for gluten-free food gluten-free diet and ensure you are including nutrients preparation.
    [Show full text]
  • Degrees of Scurvy As Well As Rickets Are to Be Seen in Bottle-Fed Children
    386 SPECIAL ARTICLE: MEDICINE IN CANADIAN ARCrIC Canad. M. A. J. Sept. 1, 1959, vol. 81 N.W.T. One would expect vitamin C deficiency to be prevalent in the North, since so many Arctic explorers died of scurvy, but it is actually never seen in people eating adequate amounts of fresh MEDICAL OBSERVATIONS AND meat. Slight degrees, manifested as ready bleeding PROBLEMS IN THE of the gums, occur occasionally after periods of CANADIAN ARCTIC* relative scarcity of fresh meat. Despite the long dark winters and inadequate ultraviolet radiation OTTO SCHAEFER, M.D.,t Edmonton, at all times, vitamin D deficiencies do not occur in Alta. Arctic peoples who live predominantly on native PART II food and whose children are breast-fed. Severe degrees of scurvy as well as rickets are to be seen NUTRITION AND NUTRITIONAL DEFICIENCIES in bottle-fed children, who are not given vitamin EsKIMos as well as Northern Indians used to live, supplements. as hunters on a diet consisting almost exclusively We had an orphan girl in Pangnirtung, who was of meat, fsh and fat. The only source of carbo- reared by the missionary's wife on powdered milk hydrates of practical importance was large amounts 25 years ago. The girl ended up with a rachitic of berries collected by their women and children in contracted pelvis. I had eventually to deliver her the short sinmers. Indians used to dry enough large first son by Cesarean section, the first berries for an all-year-round supply of this im- Eskimo-to my knowledge-born that way within portant vitamin and mineral source, while Eskimos the Arctic, under most trying conditions.
    [Show full text]
  • The Vitamin Pushers
    : • . _ : • ·~ ·. ' ! epbeaBare .en, M.D• ..., Victo~HePbert, M.D., J . Ors. Barrett and Herbert counter the phony assertions of health-food hucksterswith reliable, scientifically 11ieVITAMINbased nutrition information, and they suggest how the consumer can avoid "getting quacked." They also include PUSHERSfive useful appendices on balancing your diet, evaluating claims made for Have Americans been conned by the more than sixty supplements and food health-foodindustry into taking vitamins products, and much more. The Vita­ they don't need? Two distinguished min Pushers is a much-needed ex­ physicians say yes! pose of a nationwide scam, which will Ors. Stephen Barrett and Victor definitely save you money and might Herbert present a detailed and com­ even save your life. prehensive picture of the multibillion­ STEPHENBARRETT, M.D. , a retired dollar health-foodindustry, which, they psychiatrist, is a nationally renowned charge, has amassed its huge fortunes consumer advocate, a recipient of the mostly by preying on the fears of unin­ FDA Commissioner'sSpecial Citation formed consumers. Based on twenty Award for fighting nutrition quackery, years of research,The VitaminPushers and the author of thirty-six books. addresses every aspect of this lucra­ tive business and exposes its wide­ VICTORHERBERT, M.D., J.D., a world­ spread misinformationcampaign. The renowned nutrition scientist, is profes­ authors reveal how many health-food sor of medicine at Mt. Sinai School of companies make false claims about Medicine in New York City and chief productsor services, promote unsci­ of the Hematology and Nutrition Lab­ entific nutrition practicesthrough the oratory at the Sinai-affiliatedBronx VA media, show little or no regardfor the Medical Center.
    [Show full text]
  • Pediatric Product Guide
    Pediatric Product Guide Leading the way in science-based pediatric nutrition products, to help give newborns, infants and toddlers the best start in life. 2 Important Contact Information MJN Representative ________________________________________________________________________________________ Phone Number ____________________________________________________________________________________________ Healthcare Professional Contact Information 1-800-457-3550 or [email protected] Customer Service – To place an order. 1-812-429-6399 or [email protected] Medical Service – Answers to product questions. hcp.meadjohnson.com Healthcare Professionals – To get product information and more. Consumer Contact Information 1-800-BABY123 For parents. enfamil.com A friendly source of information for moms. The information in this handbook is provided as a service to healthcare professionals. Every measure is taken to assure that this is the most current and accurate information available. Because our products are subject to revision, we ask that you please refer to the product label for the most accurate information. 3 4 About Mead Johnson Nutrition Our Mission: To Nourish the World’s Children for the Best Start in Life ead Johnson, a global leader in infant In February 2017, Reckitt Benckiser, a leading global health and hygiene Mand children’s nutrition, develops, company, agreed to acquire Mead Johnson Nutrition as part of its ambition manufactures, markets and distributes to become the global leader in consumer healthcare. more than 70 products in over 50 markets worldwide. The company’s mission is to Since June 2017, Mead Johnson Nutrition has been operating as the Infant nourish the world’s children for the best Formula and Child Nutrition division of Reckitt Benckiser. Mead Johnson’s start in life.
    [Show full text]
  • Note to Users
    NOTE TO USERS The original manuscript received by UMl contains pages with slanted print. Pages were microfilmed as received. This reproduction is the best copy available THE NUTRITIONAL IMPACT OF FLUID THICKENERS ON THE DYSPHAGIC ELDERLY Kathleen E. A. Philip A thesis submitted in conformity with the requirements for the degree of Master of Science Graduate Department of Nutritional Sciences University of Toronto O Copyright by Kathleen E. A. Philip 1997 395 Wellington Street 395. rue Wellington Ottawa ON KIA ON4 Ottawa ON KIA ON4 Canada Canada Your file Votre relérence Our file Notre rëldrence The author has granted a non- L'auteur a accordé une licence non exclusive licence dowing the exclusive permettant à la National Library of Canada to Bibliothèque nationale du Canada de reproduce, loan, distribute or sel1 reproduire, prêter, distribuer ou copies of this thesis in rnicrofom, vendre des copies de cette thèse sous paper or electronic fomats. la forme de microfiche/film, de reproduction sur papier ou sur format électronique. The author retains ownership of the L'auteur conserve la propriété du copyright in this thesis. Neither the droit d'auteur qui protège cette thèse. thesis nor substantial extracts fkom it Ni la thèse ni des extraits substantiels may be printed or otherwise de celle-ci ne doivent être imprimés reproduced without the author's ou autrement reproduits sans son permission. autorisation. Master of Science, 1997 Kathleen E. A. Philip Graduate Department of Nutritional Sciences University of Toronto ABSTRACT This study examined pablum's significance in contributing to overall nutrient delivery and intake in the institutionalized dysphagic elderly.
    [Show full text]
  • Pnaap369.Pdf
    Vp MATERNAL AND INFANT NUTRITION REVIEWS PHILIPPINES A Guide to the Literature Compiled by Ron Israel - Senior Editor Joanne Nestor Tighe - Editor and Reviewer Steve Wirtz - Principal Reviewer Ellen Blumenstiel Taylor and Janet Tognetti - Reviewers December, 1983 An International Nutrition Communication Service (INCS) Publication Education Development Center, Inc. 55 ChapJl Street, Newton, MA 02160 USA INCS Advisory Board: Roy E.Brown, Derrick B.Jelliffe, E.F. Patrice Jelliffe, Richard K.Manoff, Marian L. Tompson, R.R.N. Tuluhungwa, Joe D.Wray, Marian F. Zeitlin Thisproject has been conducted underContractA.I.D./DSAN.C-0209, ProjectNo. 931-1010. ProjectOfficer: Dr. Tina Sanghvi, Office ofNutrition- Science and Technology Bureau, - Agency forInternationalDevelopment, Washington, D. C edc CONTENTS Introduction . .. i MINR Classification System . iii Map . .. .. iv Table I: Locations Studied . .. v Review Highlights . .. vii Reviewrp . .. 55 Bibliography . .. .. .. .. .. 55 INTRODUCTION MATERNAL AND INFANT NUTRITION REVIEWS: A RESOURCE FOR NUTRITION PLANNERS AND EDUCATORS The MATERNAL AND INFANT NUTRITION REVIEWS (MINR) profile existing data on nutritional status and nutrition-related beliefs and practices of mothers and chIldren in developing countries. MINRs also contain information on current nutrition policies and programs of governments, the United States Agency for International Development, and other bilateral, international agencies and Private Voluntary Organizations (PVO). There are thirty-five MINRs ii.all, profiling forty-four different countries. (See list on next page). Maternal and Infant Nutrition Reviews summarize important information obtained from available literature, government documents, consultant reports, and personal correspondence. The data is presented in bulleted form under six major headings: nutrition and health status, dietary beliefs, dietary practices, nutrition status correlations, nutrition and health policies and programs, and commentaries.
    [Show full text]
  • Obesity and Malnutrition: the Paradox of Food for Our Children (November 2011)
    www.barillacfn.com [email protected] Advisory Board Barbara Buchner, Claude Fischler, Mario Monti, John Reilly Gabriele Riccardi, Camillo Ricordi, Umberto Veronesi In collaboration with Professor Claudio Maffeis ¬ University of Verona Professor Aviva Must ¬ Tufts University, Boston, USA The European House-Ambrosetti The Italian Committee for UNICEF has helped in the drafting of this publication Publishing and editorial coordination Codice Edizioni Art direction and layout adfarmandchicas Obesity and malnutrition: the paradox of food for our children (November 2011) Images National Geographic Image Collection Corbis Images Cover image: Corbis ear Reader, After analyzing the relationship between diet, lifestyle and health, with insights Dconcerning the world of children, we have found ourselves facing a paradox of global dimensions. There are 155 million overweight or obese school-age children in the world, i.e., one in ten; and there are 148 million underweight children under 5 years of age, equal to 25% of the undernourished world population. Despite the interventions made so far, these two extreme situations continue to co-exist and do not show any significant signs of reversal. For these reasons, we felt the obligation and the urgency to focus on this paradox, which everybody seems to ignore. We asked ourselves some questions: if the adoption of healthy lifestyles and a healthy diet have a positive effect on health, how can these instructions be made actionable and practi- cal? Are we aware that such plans should have a medium-long time horizon and involve a plurality of actors? As for malnutrition, what must be done to promote genuine autonomy of the countries involved? What are the measures and checks to be activated to encourage such an approach? These are just some of the questions which we have tried to answer in order to address the current situation urgently and decisively.
    [Show full text]
  • Gluten-Free Diet
    Gluten-Free Diet If you feel frustrated and helpless due to food allergies, you are not alone. Up to 60% of Americans have shown signs of food allergy at one time or another. About 10% of food allergy sufferers exhibit symptoms serious enough to see a doctor. Food allergy typically does not appear overnight. In susceptible people, allergies to foods eaten regularly, (if not daily), progress over time. Because allergy onset is subtle, identifying offending foods can be difficult and often requires trial diets. Once the food has been identified, the patient may incorporate acceptable substitutes in his or her diet and avoid the food completely. Nearly any type of food can cause allergy, but cow’s milk, eggs, fish, shellfish, nuts, corn, cereal grains, chocolate, Citrus fruits, peanuts and soy products most commonly provoke reactions. Because many foods come from related plant and animal species, which contain cross-reacting substances, a person may suffer allergic reaction from a food ha has never eaten. The website www.dpcAlaSTAT.com provides information on specific allergens, peak pollination seasons, and allergen cross-reactivity. The following diet excludes all gluten and gluten-containing products, including wheat, rye, oats, and barley. However, gluten is often found as an incidental ingredient. You should omit the following ingredients: · Hydrolyzed vegetable protein · Flour or cereal products · Vegetable protein · Malt and malt flavorings · Starch (unless specified as corn or other allowed starch) Also be aware that flavorings, vegetable gum, emulsifiers, and stabilizers may be composed of including wheat, rye, oats, or barley. When in doubt, contact the manufacturer to determine complete ingredients.
    [Show full text]