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Norton Holschuh
Researcher at General Mills
Publications - 27
Citations - 432
Norton Holschuh is an academic researcher from General Mills. The author has contributed to research in topics: National Health and Nutrition Examination Survey & Medicine. The author has an hindex of 8, co-authored 21 publications receiving 373 citations.
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Whole grain consumption and body mass index in adult women: an analysis of NHANES 1999-2000 and the USDA pyramid servings database.
TL;DR: Data support other research suggesting increased WG intake may contribute to a healthy body weight in adult women, and show a significant inverse relationship between BMI and whole grain intake after adjustment for age, energy intake, dietary fiber and alcohol intake.
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The relationship of ready-to-eat cereal consumption to nutrient intake, blood lipids, and body mass index of children as they age through adolescence.
Ann M. Albertson,Sandra G. Affenito,Robert L. Bauserman,Norton Holschuh,Alison L. Eldridge,Bruce A. Barton +5 more
TL;DR: To examine sex differences and longitudinal changes in ready-to-eat (RTE) cereal and breakfast consumption in the Dietary Intervention Study in Children, and the relationship between RTE cereal intake with nutrient intake, blood lipids, and body mass index (BMI), a randomized, controlled, multicenter, clinical trial is conducted.
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Associations between yogurt, dairy, calcium, and vitamin D intake and obesity among U.S. children aged 8-18 years: NHANES, 2005-2008.
TL;DR: Consumption of yogurt and higher amounts of dairy as eating patterns associated with greater intake of specific shortfall nutrients, and lower body fat in U.S. children is supported.
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Ready‐to‐Eat Cereal Consumption and the School Breakfast Program: Relationship to Nutrient Intake and Weight
TL;DR: The SBP increases opportunity for improved nutrient intake and healthier body weight through breakfast consumption, especially whole grain RTE cereals, as recommended by the Dietary Guidelines 2010.
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Weight indicators and nutrient intake in children and adolescents do not vary by sugar content in ready-to-eat cereal: results from National Health and Nutrition Examination Survey 2001-2006
TL;DR: Lower weight and positive nutrient profiles were associated with cereal consumption regardless of sugar content, and those who ate cereal consumed significantly less fat and cholesterol and significantly more carbohydrates.