Evaluation of the usefulness of the 10:1 wholegrain criterion in identifying nutrient quality of UK bread and breakfast cereals

Keyphrases

• Breakfast Cereals 100%
• Nutrient Quality 100%
• Whole Grain 100%
• Bread 100%
• Fiber Ratio 45%
• Carbohydrates 45%
• Food Standards Agency 27%
• Sodium 27%
• Selling 27%
• Saturated Fat 27%
• Health Benefits 18%
• Nutritional Quality 18%
• Supermarkets 18%
• Grain Foods 18%
• Low Saturated Fat 18%
• Public Health 18%
• Standardized Definitions 9%
• Fat Content 9%
• Retail Outlet 9%
• Front-of-pack Labelling 9%
• Kolmogorov-Smirnov Test 9%
• Diabetes Disease 9%
• Nutrient Content 9%
• Sample Median 9%
• High Sugar 9%
• Nutritional Information 9%
• UK Population 9%
• Median Test 9%
• United States 9%
• Retail 9%
• Particle Size 9%
• Inclusion Criteria 9%
• Food Packaging 9%
• Confounding 9%
• Whole Wheat Flour 9%
• American Food 9%
• Kennedy 9%
• Nonparametric 9%
• Low Sugar 9%
• Phytosterols 9%
• Big 4 9%
• Low Sodium 9%
• Cardiovascular Risk 9%
• Human Health 9%
• Chronic Disease 9%
• Sugar Content 9%
• Foodborne Disease 9%
• Nutritional Content 9%
• Online Data 9%
• Epidemiological Study 9%
• Spearman Rank Correlation 9%
• Antioxidant 9%
• Whole-grain Products 9%
• Intervention Studies 9%
• Nutrition Research 9%

Food Science

• Breakfast Cereal 100%
• Saturated Fat 45%
• Whole Grain Food 36%
• Sodium 36%
• Food Standard 27%
• Nutritive Value 18%
• Nutrition Policy 18%
• Supermarket 18%
• Whole Wheat Flour 9%
• Grain Products 9%
• Phytosterols 9%
• Sugar Content 9%
• Nutrient Content 9%
• Fat Content 9%
• Nutrition 9%
• Antioxidant 9%
• Food Packaging 9%
• Cereal 9%
• Nutrition Information 9%
• Nutrition Physiology 9%