Study on nutritional monitoring of Persian malnourished school students: A check on reproducibility and validity of questionnaire.

Aim: To develop a nutritional screening tool and examine its reliability and validity in elementary school children with malnutrition based on PRECEDE-PROCEED model, in Shiraz, Iran.

Methods: A questionnaire was designed and its reproducibility was analysed via test-retest design among students with malnutrition. The students were in the fourth to sixth grades.

Effect of soy flour on nutritional, physicochemical, and sensory characteristics of gluten-free bread.

The aim of this study was to assess the effect of soy flour on nutritional, physicochemical, and sensory characteristics of gluten-free (GF) bread. In this study, corn flour was replaced with soy flour at different levels 5%, 10%, and 15% to produce a more nutritionally balanced GF bread. Physical and chemical properties, sensory evaluation and crust and crumb color were measured in bread samples.

Dietary compliance in Iranian children and adolescents with celiac disease.

Introduction: Celiac disease (CD) is caused due to intake of gluten, a protein component in wheat, barley, and rye. The only treatment currently available for CD is strict lifetime adherence to a gluten-free diet (GFD) which is a diet that excludes wheat, barley, and rye. There is limited information on barriers to following a GFD.