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A Descriptive Study of Alternative Grain Consumption among Individuals with Celiac Disease

Mueller, Katherine E.
http://rave.ohiolink.edu/etdc/view?acc_num=osu1313516646

Abstract Details

2011, Master of Science, Ohio State University, Allied Medical Professions.
The gluten-free diet is becoming increasingly popular as more people are diagnosed with and become aware of celiac disease. However, little is known about the nutritional quality of the diet, especially in terms of grain consumption and the nutrients provided by these foods. For the general population, grain consumption provides a large amount of daily vitamins, minerals, and fiber. Therefore, being able to describe the grain consumption of individuals with celiac disease may shed a crucial light on nutritional quality of the gluten-free diet. Data was obtained by means of a survey conducted at a Midwest hospital‟s annual celiac conference. The sample of convenience consisted of 220 people, 174 of which provided usable data. The survey focused on daily consumption of grain servings, types of grains consumed (cooked grains versus pre-prepared grain products), variety of grains consumed, and reasons for avoiding specific grains. Data from 174 usable surveys were used for statistical analysis. Over 80% of the sampled population consumes less than half of the daily recommended amount of grain servings. Only 1.1% consumes the recommended daily amount. Three-fourths of participants prefer pre-prepared grain products over grains. No matter the product type, rice (both brown and white) and corn make up the majority of grains or grain ingredients eaten regularly. Respondents identified many reasons for avoiding different grains, which can support both clinicians and the food industry, in efforts to improve the grain consumption of people with celiac disease.
Marcia Nahikian-Nelms, PhD, RD, LD, CNSD (Advisor)
Christopher Taylor, PhD, RD, LD (Committee Member)
Mary Kay Sharrett, MS, RD, LD, CNSD (Committee Member)
70 p.
Health; Health Education; Health Sciences; Medicine; Nutrition
celiac disease; gluten free; alternative grain; grain consumption

Recommended Citations

Citations

  • Mueller, K. E. (2011). A Descriptive Study of Alternative Grain Consumption among Individuals with Celiac Disease [Master's thesis, Ohio State University]. OhioLINK Electronic Theses and Dissertations Center. http://rave.ohiolink.edu/etdc/view?acc_num=osu1313516646

    APA Style (7th edition)

  • Mueller, Katherine. A Descriptive Study of Alternative Grain Consumption among Individuals with Celiac Disease. 2011. Ohio State University, Master's thesis. OhioLINK Electronic Theses and Dissertations Center, http://rave.ohiolink.edu/etdc/view?acc_num=osu1313516646.

    MLA Style (8th edition)

  • Mueller, Katherine. "A Descriptive Study of Alternative Grain Consumption among Individuals with Celiac Disease." Master's thesis, Ohio State University, 2011. http://rave.ohiolink.edu/etdc/view?acc_num=osu1313516646

    Chicago Manual of Style (17th edition)

osu1313516646
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© 2011, all rights reserved.
This open access ETD is published by The Ohio State University and OhioLINK.