The purpose of this project was to create a cookbook based on ancient grains for patients with gluten sensitivity, to provide them with healthy and tasteful gluten-free alternatives that they can easily prepare at home. Specifically, this project was divided into five different chapters based on the type of grain (polenta, amaranth, brown rice, buckwheat, quinoa); each chapter provides recipes using the specific grain for breakfast, lunch and dinner options, followed by the micronutrient breakdown for each recipe.
The content for this cookbook was created to address the micronutrient deficiencies that individuals following a gluten free diet often suffer from due to their lack of nutrition education about how to implement this diet in a healthy manner. The cookbook consists of recipes for five gluten free grains, divided into breakfast, lunch, and dinner categories for each grain chapter. An expert panel reviewed the curriculum, having critiqued the literature, and provided feedback. End-of chapter quizzes were created to assess the overall value of the cookbook as an educational tool.
|Commitee:||Rock, Cheryl, Wang, Long|
|School:||California State University, Long Beach|
|Department:||Family and Consumer Sciences|
|School Location:||United States -- California|
|Source:||MAI 55/01M(E), Masters Abstracts International|
|Keywords:||Cookbook, Gluten sensitivity, Gluten-free, Pseudocereals|
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