Knowledge Center Catalog

Whole grains : (Record no. 63850)

MARC details
000 -LEADER
fixed length control field nab a22 7a 4500
001 - CONTROL NUMBER
control field 63850
003 - CONTROL NUMBER IDENTIFIER
control field MX-TxCIM
005 - DATE AND TIME OF LATEST TRANSACTION
control field 20210617204128.0
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field 190910s2010 xxu|||p|op||| 00| 0 eng d
022 ## - INTERNATIONAL STANDARD SERIAL NUMBER
International Standard Serial Number 1941-1421 (Online)
024 8# - OTHER STANDARD IDENTIFIER
Standard number or code https://doi.org/10.1146/annurev.food.112408.132746
040 ## - CATALOGING SOURCE
Original cataloging agency MX-TxCIM
041 ## - LANGUAGE CODE
Language code of text/sound track or separate title eng
100 1# - MAIN ENTRY--PERSONAL NAME
9 (RLIN) 4729
Personal name Jones, J.M.
245 10 - TITLE STATEMENT
Title Whole grains :
Remainder of title benefits and challenges
260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT)
Place of publication, distribution, etc. USA :
Name of publisher, distributor, etc. Annual Reviews Inc.,
Date of publication, distribution, etc. 2010.
500 ## - GENERAL NOTE
General note Peer review
520 ## - SUMMARY, ETC.
Summary, etc. Inclusion of whole grains (WG) in the diet is recommended in dietary guidance around the world because of their associations with increased health and reduced risk of chronic disease. WGs are linked to reduced risk of obesity or weight gain; reduced risk of cardiovascular disease (CVD), including coronary heart disease (CHD), hypertension, and stroke; improved gut health and decreased risk of cancers of the upper gut; perhaps reduced risk of colorectal cancer; and lower mortality rate. The 2005 United States Dietary Guidelines Advisory Committee has recommended that consumers make “half their grains whole.” Yet, whole grains are puzzling both consumers and scientists. Scientists are trying to determine whether their health benefits are due to the synergy of WG components, individual WG components, or the fact that WG eaters make many of the recommended diet and lifestyle choices. Consumers need to understand the WG benefits and how to identify WG foods to have incentive to purchase and use such foods. Industry needs to develop great-tasting, clearly-labeled products. With both these factors working together, it will be possible to change WG consumption habits among consumers.
546 ## - LANGUAGE NOTE
Language note Text in English
650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM
Source of heading or term AGROVOC
9 (RLIN) 15068
Topical term or geographic name as entry element Dietary fibres
650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM
Source of heading or term AGROVOC
9 (RLIN) 17631
Topical term or geographic name as entry element Bioactive compounds
650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM
Source of heading or term AGROVOC
9 (RLIN) 14700
Topical term or geographic name as entry element Obesity
650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM
Source of heading or term AGROVOC
9 (RLIN) 20222
Topical term or geographic name as entry element Cardiovascular diseases
650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM
Source of heading or term AGROVOC
9 (RLIN) 7612
Topical term or geographic name as entry element Diabetes
700 1# - ADDED ENTRY--PERSONAL NAME
9 (RLIN) 20223
Personal name Engleson, J.
773 0# - HOST ITEM ENTRY
Place, publisher, and date of publication USA : Annual Reviews Inc., 2010.
Related parts v. 1, p. 19-40
Title Annual Review of Food Science and Technology
International Standard Serial Number 1941-1421
942 ## - ADDED ENTRY ELEMENTS (KOHA)
Source of classification or shelving scheme Dewey Decimal Classification
Koha item type Article
Suppress in OPAC No
Holdings
Date last seen Total Checkouts Price effective from Koha item type Lost status Source of classification or shelving scheme Damaged status Not for loan Collection code Withdrawn status Home library Current library Date acquired
06/10/2021   06/10/2021 Article Not Lost Dewey Decimal Classification     Reprints Collection   CIMMYT Knowledge Center: John Woolston Library CIMMYT Knowledge Center: John Woolston Library 06/10/2021

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