Articles by Keyword: Ready To Eat Breakfast Cereals

Search results for Ready To Eat Breakfast Cereals

We found 6 results for you
  1. The nutritional quality of South African ready-to-eat breakfast cereals

    The nutritional quality of South African ready-to-eat breakfast cereals

    Item type: Journal Article • Journal: South African Journal of Clinical Nutrition
    Background: Internationally, ready-to-eat breakfast cereals (RTEBC) make an important contribution to the nutritional intake of children. Significant differences have been found between the nutritional quality of children and non-children’s RTEBC. South Africa has strict legislation regarding the use of nutrition...
  2. Coeliac disease

    Coeliac disease

    Item type: Journal Article • Journal: South African Family Practice
    Coeliac disease is an autoimmune enteropathy triggered by the ingestion of gluten-containing cereals, such as wheat, rye and barley. It is estimated to occur in one per cent of people of European ancestry, and in 0.3% of black Africans. Coeliac...
  3. The impact of Ready-to-Use Supplementary Food (RUSF) in targeted supplementation of children with moderate acute malnutrition (MAM) in South Africa

    The impact of Ready-to-Use Supplementary Food (RUSF) in targeted supplementation of children with moderate acute malnutrition (MAM) in South Africa

    Item type: Journal Article • Journal: South African Family Practice
    Objective: To describe catch-up growth in children with moderate acute malnutrition (MAM) on targeted supplementation using Ready-to-Use Supplementary Food (RUSF).
  4. Acceptance of a ready-to-use supplementary food by stable HIV-treated and HIV and tuberculosis (co-infected)-treated patients

    Acceptance of a ready-to-use supplementary food by stable HIV-treated and HIV and tuberculosis (co-infected)-treated patients

    Item type: Journal Article • Journal: South African Journal of Clinical Nutrition
    Objectives: The objective of the study was to determine consumer acceptance and perceptions of a ready-to-use supplementary food (RUSF) by subjects treated for human immunodeficiency virus (HIV) and HIV and tuberculosis (co-infected subjects).
  5. Nutritional quality of a ready-to-use food, and its acceptability to healthy and HIV-infected children receiving antiretroviral treatment

    Nutritional quality of a ready-to-use food, and its acceptability to healthy and HIV-infected children receiving antiretroviral treatment

    Item type: Journal Article • Journal: South African Journal of Clinical Nutrition
    Objectives: The objectives of this study were to determine the nutritional quality of a ready-to-use food (RUF), and its acceptability to children who were “healthy” and to those who were human-immunodeficiency virus (HIV)-infected and receiving antiretroviral therapy (ART).
  6. The intake and quality of breakfast consumption in adolescents attending public secondary schools in the North West province, South Africa

    The intake and quality of breakfast consumption in adolescents attending public secondary schools in the North West province, South Africa

    Item type: Journal Article • Journal: South African Journal of Clinical Nutrition
    Objectives: The objectives of the study were to determine the proportion and quality of breakfast intake in adolescents, and to determine the effect of breakfast intake and quality on overall diet quality.