Tables index

From

Gluten-free Foods and Their Contribution to Total Diet in Patients with Celiac Disease

Agustina Norambuena, Daiana Quintiliano, Magdalena Araya

International Journal of Celiac Disease. 2021, 9(1), 16-22 doi:10.12691/ijcd-9-1-3
  • Table 1. Foods consumed and frequency of total consumption
  • Table 2. Nutritional characteristics of gluten-free diet and its contribution to the total caloric value (given by all macronutrients)
  • Table 3. Percentage of celiac patients failing to meet recommendations of national alimentary guidelines, calculated based on declared portions of food ingested daily
  • Table 4. Percentage of times of safe food consumption