TITLE

The Pasta Component

AUTHOR(S)
Weisberg, Karen
PUB. DATE
October 2006
SOURCE
FoodService Director;10/15/2006, Vol. 19 Issue 10, p40
SOURCE TYPE
Trade Publication
DOC. TYPE
Article
ABSTRACT
The article deals with the popularity of pasta as a food item. The low-carb, no-carb diet fads have come and gone and pasta's popularity appears to be untarnished. Pasta has a low glycemic index and therefore does not cause a spike in blood sugar levels. Customers have become increasingly aware that pasta can be a perfectly fine component of their diets as long as what is added to the dish is healthful, too. Of course, portion size as with all food is a relevant factor, as well. INSET: Bon Appetit Puts Pasta Creativity to the Test.
ACCESSION #
22801973

 

Related Articles

  • Palatability and glucose, insulin and satiety responses of chickpea flour and extruded chickpea flour bread eaten as part of a breakfast. Johnson, S. K.; Thomas, S. J.; Hall, R. S. // European Journal of Clinical Nutrition;Feb2005, Vol. 59 Issue 2, p169 

    OBJECTIVE:: To determine the effect of adding chickpea flour or extruded chickpea flour to white bread on palatability and postprandial glycaemia, insulinaemia and satiety. DESIGN:: A randomised, single-blind, cross-over study of four 50?g available carbohydrate breakfasts. SETTING:: School of...

  • Science al Dente. Wade, Marcia A. // Prepared Foods;Jul2004, Vol. 173 Issue 7, p57 

    Highlights the Healthy Pasta Meals: An Oldways Scientific Consensus Conference in Rome, Italy scheduled by The Oldways Preservation Trust, a Boston, Massachusetts-based nonprofit think tank on food issues, to defend the honor of pasta it considers a healthy staple in family meals throughout much...

  • RECIPE DOCTOR: PASTA POWER. Krumm, Jo Ellen // Joe Weider's Muscle & Fitness;May2004, Vol. 65 Issue 5, p78 

    Presents information on pasta. Pasta products which can help in maintaining physique; Recipe of Strongman Spaghetti.

  • Are You High? Applegate, Liz // Runner's World;Jan2004, Vol. 39 Issue 1, p28 

    Presents a guideline for runners about the glycemic index values of several common foods.

  • Scientific Consensus on Glycemic Index.  // Environmental Nutrition;Sep2013, Vol. 36 Issue 9, p1 

    The article reports on the scientific consensus statement at the International Scientific Consensus Summit on Glycemic Index held on June 2013 in Stresa, Italy which discusses the role of glycemic index (GI) in disease prevention.

  • Should You Be Choosing Foods By Their Glycemic Index?  // Tufts University Health & Nutrition Letter;Nov2000, Vol. 18 Issue 9, p4 

    Focuses on the glycemic index of foods, a ranking system formulated by scientists in the United States, for carbohydrate-containing items to indicate the degree to which they raise blood sugar or glucose. Health benefits of less insulin intake; Low risk of heart disease for women who follow...

  • The Good Carbs Amazing New R[subx] for (Just about) Everything! Jibrin, Janis // Prevention;May2001, Vol. 53 Issue 5, p143 

    Focuses on the glycemic index, which ranks carbohydrate foods by their effect on blood sugar levels, and how to use it to determine what food to eat to stay healthy. INSETS: SIX SECRETS Make the Glycemic Index Work for You;Amazing Bean with a GI of Only 8!.

  • New glycaemic control guidelines released.  // New Zealand Doctor;8/10/2011, p19 

    The article announces that reporting of HbA1c data in mmol/mol rather than as a percentage will start on September 12, 2011.

  • Do I need to pay attention to a food's glycemic index?  // Prevention;Apr2015, Vol. 67 Issue 4, p18 

    The article presents an answer to a question on paying attention to glycemic index of food.

Share

Read the Article

Courtesy of VIRGINIA BEACH PUBLIC LIBRARY AND SYSTEM

Sorry, but this item is not currently available from your library.

Try another library?
Sign out of this library

Other Topics