Nutrition-Educational Aspects of the Utilization of Buckwheat

摘要：

This paper will discuss the utilization of buckwheat from the standpoint of nutrition education. In view of development of foods for various people, such as the elderly aged who have difficulty in mastication and swallowing, children in preschool and in schools, people who need gluten-free, alternative foods for celiac disease, people who need some essential nutrients such as minerals, we have tried to prepare foods made from buckwheat flours.We have conducted studies to clarify nutritional characteristics of essential minerals in buckwheat and its products. Implications for the present findings were discussed in view of nutrition education.

关键词： Aging-society Alternative food for allergy Buckwheat Changes in dietary patterns Difficulty in mastication and swallowing Education for eating Life-management Nutrition education Traditional food

作者: Sayoko Ikeda Kazue Tomura Yuko Yamahata Rufa Lin Ivan Kreft

作者单位: Faculty of Nutrition, Kobe Gakuin University, Nishi-ku, Kobe 651-2180, Japan Shanxi Academy of Agricultural Sciences, Taiyuan, Shanxi Province, China Biotechnical Faculty, University of Ljubljana, 1001 Ljubljana, Slovenia

会议类型: 国际会议

会议名称: The 10th International Symposium on Buckwheat(第十届国际荞麦会议)

会议地点: 陕西杨凌

会议语种:英文

页码: 478-482

在线出版日期: 2007-08-14（万方平台首次上网日期，不代表论文的发表时间）