The Grains that Feed the World

Colin W. Wrigley; Harold Corke; Jonathan Faubion

doi:10.1016/B978-0-12-394437-5.00003-6

The Grains that Feed the World

Colin W. Wrigley^*, Harold Corke, Jonathan Faubion

^*Corresponding author for this work

Research output: Chapter in Book/Report/Conference proceeding › Chapter › peer-review

2 Scopus citations

Abstract

Grains supply over half of our food energy and 50% of the protein consumed on Earth. Therefore, we need to know more about the wide range of foods made from grains. This knowledge reaches us in various ways, but many sources are not reliable. In this article, we talk about these communication issues, and we provide a roadmap for the reader seeking reliable information through the Encyclopedia of Food Grains.

Original language	English
Title of host publication	The World Of Food Grains
Publisher	Elsevier Inc.
Pages	1-12
Number of pages	12
Volume	1-4
ISBN (Electronic)	9780123947864
ISBN (Print)	9780123944375
DOIs	https://doi.org/10.1016/B978-0-12-394437-5.00003-6
State	Published - 17 Dec 2015
Externally published	Yes

Keywords

Celiac disease
Climate change
Food pyramid
Genetically modified
Gluten-free
Grain
Nutritional claims
Nutritional composition
Organic

UN SDGs

This output contributes to the following UN Sustainable Development Goals (SDGs)

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10.1016/B978-0-12-394437-5.00003-6

Cite this

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title = "The Grains that Feed the World",

abstract = "Grains supply over half of our food energy and 50% of the protein consumed on Earth. Therefore, we need to know more about the wide range of foods made from grains. This knowledge reaches us in various ways, but many sources are not reliable. In this article, we talk about these communication issues, and we provide a roadmap for the reader seeking reliable information through the Encyclopedia of Food Grains.",

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AU - Corke, Harold

AU - Faubion, Jonathan

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AB - Grains supply over half of our food energy and 50% of the protein consumed on Earth. Therefore, we need to know more about the wide range of foods made from grains. This knowledge reaches us in various ways, but many sources are not reliable. In this article, we talk about these communication issues, and we provide a roadmap for the reader seeking reliable information through the Encyclopedia of Food Grains.

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KW - Climate change

KW - Food pyramid

KW - Genetically modified

KW - Gluten-free

KW - Grain

KW - Nutritional claims

KW - Nutritional composition

KW - Organic

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BT - The World Of Food Grains

PB - Elsevier Inc.

ER -

The Grains that Feed the World

Abstract

Keywords

UN SDGs

Access to Document

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