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Muesli belt malnutrition is a term coined by Professor Vincent Marks, [1] [2] author of the book Panic Nation, [3] to describe the supposed phenomenon that parents feeding their children what is seen as an "extremely healthy" diet (the term muesli is possibly derisively used here as an exemplar of healthy food) could be depriving their children of essential fats.
Muesli (/ ˈ m juː z l i / MEWZ-lee [1] [2]) is a cold Swiss breakfast dish, the primary ingredient of which is rolled oats. Traditionally, it is set to soak in water overnight ("overnight oats") and eaten the next morning with fresh fruit, nuts, lemon juice, and cream sweetened with honey.
Muesli is a breakfast cereal based on uncooked rolled oats, fruit, and nuts. It was developed around 1900 by the Swiss physician Maximilian Bircher-Benner for patients in his hospital. [22] It is available in a packaged dry form such as Alpen or Familia Swiss Müesli, or it can be made fresh.
Weetabix cereals in the UK created Alpen muesli cereal in 1971. [2] Alpen is a whole grain muesli cereal consisting of rolled oats, fruits and nuts. [3]In the UK, Alpen has been a staple on British shelves since the 1970s, accounting for 3% of the UK and Ireland breakfast cereal sales in 2003. [2]
Nutri-Score label (A) for the highest nutritional quality. The Nutri-Score, also known as the 5-Colour Nutrition label or 5-CNL, is a five-colour nutrition label and nutritional rating system [1] and an attempt to simplify the nutritional rating system demonstrating the overall nutritional value of food products. It assigns products a rating ...
To this day, food composition studies remain central to nutrition research into the role of food components and their interactions in health and disease. However, due to increasing levels of sophistication and complexity in nutrition science, there is a greater demand for complete, current and reliable FCD, together with information on a wider ...
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A nutrition guide is a reference that provides nutrition advice for general health, typically by dividing foods into food groups and recommending servings of each group. Nutrition guides can be presented in written or visual form, and are commonly published by government agencies, health associations and university health departments.