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Fulfillment of nutritional needs and dietary habits of elderly tourists through hotel breakfast offer


Krešić, Greta; Colić Barić, Irena; Šimundić, Borislav
Fulfillment of nutritional needs and dietary habits of elderly tourists through hotel breakfast offer // Proceedings of International Congress Flour-Bread ‘ ; 03 / Žaneta Ugarčić-Hardi (ur.).
Osijek: Faculty of Food Technology, University of Osijek, 2004. str. 256-265 (poster, međunarodna recenzija, cjeloviti rad (in extenso), znanstveni)


Naslov
Fulfillment of nutritional needs and dietary habits of elderly tourists through hotel breakfast offer

Autori
Krešić, Greta ; Colić Barić, Irena ; Šimundić, Borislav

Vrsta, podvrsta i kategorija rada
Radovi u zbornicima skupova, cjeloviti rad (in extenso), znanstveni

Izvornik
Proceedings of International Congress Flour-Bread &#8216 ; 03 / Žaneta Ugarčić-Hardi - Osijek : Faculty of Food Technology, University of Osijek, 2004, 256-265

Skup
4th Croatian Congress of Cereal Technologists

Mjesto i datum
Opatija, Hrvatska, 19-22. 2003

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
Breakfast; breakfast cereals; dietary habits; elderly

Sažetak
One of the problems of hospitality industry in Croatia is lack of data about dietary habits of various age groups of tourists and the fulfillment of their nutritive needs through hotel offer. We conducted study with the aim to asses dietary habits, with special concern on cereal consumption among elderly French tourists. These data were compared with nutritional evaluation of 28 complete breakfasts served in hotel where study participants were accommodated. For the purpose of this study Food Frequency Questionnaire with some additional questions on eating habits and lifestyle practice was designed. The study sample included 200 subjects, of both genders (106 males and 94 females), with an average age of 69.1. The obtained results have shown that 91.1 % of participants regularly have breakfast. For 45.6 % of males and 42.8 % of females the favorable breakfast cereal was corn flakes while muesli took the second place. Mostly, questioned persons consumed whole grain products and the share of this group in served breakfast should increase, as well as the amount of breakfast cereals. Breakfast evaluation has shown that energy share from fats especially those of animal origin should decrease.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija



POVEZANOST RADA


Projekt / tema
0058028

Ustanove
Prehrambeno-biotehnološki fakultet, Zagreb