Table of Contents
Table of Contents:
Preface
Chapter 1. Nutritional Importance of Breakfast
(Janice Ramos de Sousa, Rita de Cássia Coelho de Almeida Akutsu, Renata Puppin Zandonadi and Raquel Braz Assunção Botelho, Department of Nutrition, University of Brasília, Brasília, DF, Brazil)
Chapter 2. Potential Benefits of Choosing Plant-Based Meals for Breakfast
(Shila Minari Hargreaves, Raquel Braz Assunção Botelho and Renata Puppin Zandonadi, Department of Nutrition, University of Brasília, Brasília, DF, Brazil)
Chapter 3. Gluten-Containing Products in Breakfast and Their Substitutes in Gluten-Related Disorders
(Renata Puppin Zandonadi and Raquel Braz Assunção Botelho, Department of Nutrition, University of Brasília, Brasília, DF, Brazil)
Chapter 4. Gluten-Free Breakfast in Brazilian Public Schools: The Menu Adequacy to the National Program
(Iris Veleci da Silva Santos, Ana Luisa Falcomer, Priscila Farage and Renata Puppin Zandonadi, Department of Nutrition, University of Brasília, Brasília, Distrito Federal, Brazil)
Chapter 5. Dairy Products in Breakfast and Their Substitutes in the Milk Restriction Diet
(Priscila Farage, Luana Rincon, Renata Puppin Zandonadi and Raquel Braz Assunção Botelho, Federal University of Goiás, Goiânia, GO, Brazil, and others)
Index