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


Krešić, Greta; Colić-Barić, Irena, Šimundić, Borislav
Fulfilment of nutritional needs and dietary habits of elderly tourists through hotel breakfast offer // International Congress FLOUR-BREAD 03 / Žaneta Ugarčić-Hardi (ur.).
Osijek: Faculty of Food Techology, University J.J. Strossmayer in Osijek, 2003. str. 41-41 (poster, međunarodna recenzija, sažetak, znanstveni)


Naslov
Fulfilment 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
Sažeci sa skupova, sažetak, znanstveni

Izvornik
International Congress FLOUR-BREAD 03 / Žaneta Ugarčić-Hardi - Osijek : Faculty of Food Techology, University J.J. Strossmayer in Osijek, 2003, 41-41

ISBN
953-7005-02-X

Skup
International Congress FLOUR-BREAD 03

Mjesto i datum
Opatija, Hrvatska, 19-22.11.2003

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
Breakfast; breakfast cereals; dietary habits; elderly

Sažetak
One of the problem of hospitality industry in Croatia is a lack of data on dietary habits of various age groups of tourists and the fulfilment of their nutritive needs through hotel offer. We conducted the study with an aim of assessing dietary habits, with special concern on cereal consumprion among elderly French tourist. These data were compared with nutritional eveluation of 28 complete breakfast served in the hotel where study participants were accomodated. 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 average ages of 69.9y and 68.3 y for females, respectively. The obtained results have shown that 88.6% of males and 93.6 % of females have breakfast regularly. For 45.6% of males and 42.8% of females the favourable breakfast cereal was corn flakes while muesli took the second place. Questioned persons consumed mostly 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


Ustanove
Fakultet za menadžment u turizmu i ugostiteljstvu, Opatija