000			01454nab a22003377a 4500
001			G50587
003			MX-TxCIM
008			121211b |||p||p||||||| |z||| |
022	0		_a0091-018X
040			_aMX-TxCIM
041	0		_aEn
043			_aUS
072		0	_aS40
082	0	4	_a87-018500
100	1		_aStephenson, S
245	0	0	_aOld roots, new harvest: _b World of grains
260			_c1985
340			_aPrinted
500			_aill
520			_aInformation and guidelines are presented for the preparation of nutritionally-rich whole grains in entrees and side dishes. Whole grains often are milled and processed, and, when made into cereals, they also can be rolled, flaked, shredded, puffed, sugared, colored, and flavored. Grain products may be enriched (to replace nutrients lost in milling); hence, plain grain (e.g., wheat germ) contains more nutrients than its plain milled (i.e. flour). While a direct relationship between increased grain consumption and a healthier body is unclear, US Dietary Guidelines advocate the consumption of more complex carbohydrate foods such as whole-grain breads and
546			_aEnglish
595			_aAC
650	1	7	_aCereals _gAGROVOC _2 _91036
650	1	0	_aEducation
650	1	0	_91138 _aGrain _gAGROVOC
650	1	0	_aHuman nutrition
650	1	7	_aNutritive value _gAGROVOC _2 _91193
650	1	0	_aPolysaccharides
773	0		_tFood Management _n87-018500 _gv. 20, no. 11, p. 86-89, 126
942			_cJA
999			_c15291 _d15291