Scone
Scone (Medicine)
Scone (pronounced: /skɒn/ or /skoʊn/) is not a term directly related to the field of medicine. However, it is a term often used in the context of dietary and nutritional discussions, which are relevant to medical studies.
Etymology
The term "scone" originates from the Middle Dutch word "schoonbrood", which means fine white bread. The term was later adopted by the Scots and the pronunciation was altered over time.
Nutritional Value
A scone is a single-serving quick bread/cake, usually made of wheat, barley or oatmeal with baking powder as a leavening agent. The nutritional value of a scone can vary greatly depending on its ingredients, but generally, it is high in carbohydrates and fats, with moderate protein content.
Dietary Considerations
In the context of dietetics, scones can be a source of quick energy due to their high carbohydrate content. However, they can also contribute to weight gain if consumed in excess due to their high fat content. For patients with diabetes, it is important to consider the sugar content of the scone and how it fits into their overall carbohydrate intake for the day.
Allergen Information
Scones may contain common allergens such as wheat (gluten), dairy (lactose), and eggs. For patients with food allergies or intolerances, it is important to check the ingredients of a scone before consumption.
Related Terms
External links
- Medical encyclopedia article on Scone
- Wikipedia's article - Scone
This WikiMD article is a stub. You can help make it a full article.
Languages: - East Asian
中文,
日本,
한국어,
South Asian
हिन्दी,
Urdu,
বাংলা,
తెలుగు,
தமிழ்,
ಕನ್ನಡ,
Southeast Asian
Indonesian,
Vietnamese,
Thai,
မြန်မာဘာသာ,
European
español,
Deutsch,
français,
русский,
português do Brasil,
Italian,
polski