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Pregled bibliografske jedinice broj: 624981

Daily intake of cereals among adolescents and reasons why they choose cereals


Krešić, Greta; Kenđel Jovanović, Gordana; Pavičić Žeželj, Sandra; Horvat, Anamarija
Daily intake of cereals among adolescents and reasons why they choose cereals // Proceedings of the 5th International Congress Flour - Bread 2009 / Ugarčić-Hardi, Žaneta (ur.).
Osijek: Faculty of Food Technology J. J. Strossmayer University, 2009. str. 492-502 (predavanje, međunarodna recenzija, cjeloviti rad (in extenso), znanstveni)


Naslov
Daily intake of cereals among adolescents and reasons why they choose cereals

Autori
Krešić, Greta ; Kenđel Jovanović, Gordana ; Pavičić Žeželj, Sandra ; Horvat, Anamarija

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

Izvornik
Proceedings of the 5th International Congress Flour - Bread 2009 / Ugarčić-Hardi, Žaneta - Osijek : Faculty of Food Technology J. J. Strossmayer University, 2009, 492-502

Skup
International Congress Flour-Bread (5 ; 2009)

Mjesto i datum
Opatija, Hrvatska, 21.-23.10.2009

Vrsta sudjelovanja
Predavanje

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
Adolescents; cereals; daily intake; whole‐grain

Sažetak
The aim of this study was to assess the daily intake of cereal products among adolescents and to estimate the factors that influence them to choose this food. A sample of 861 adolescents (average age of 14.8 years) from 23 schools was enrolled. Cereal products consumption was estimated using FFQ, while the reasons for cereals intake were assessed using a specially designed questionnaire. Boys consumed more bread (p=0.02), while girls consumed more pasta (p<0.001) and breakfast cereals (p<0.001). For both genders, whole‐grain products accounted for about 13% of total cereals intake. The major source of whole‐grain for boys was bread, and for girls, breakfast cereals. About 13% of participants consume whole‐grain products on a daily basis, while 10% of participants had no whole‐grain intake. When participants were asked to give reasons for their habitual consumption of different cereal products, taste was the major reason for choice followed by healthiness, parents and peer influence. Peer influence strongly affected the consumption of whole‐grain bakery products in 46% of participants, while this influence was not evident regarding white bread consumption. It was shown that 65% of participants would be willing to consume more whole‐grain bakery products if these products were readily available to them in their homes. It can be concluded that it is necessary to encourage the consumption of tasty whole‐grain products, especially in a peer environment, as this could result in greater acceptance and increased intake among

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

Napomena
Rad je objavljen i u Knjizi sažetaka.



POVEZANOST RADA


Projekt / tema
113-0000000-0548 - Prehrana i životne navike u očuvanju zdravlja (Milena Mandić, )

Ustanove
Prehrambeno-tehnološki fakultet, Osijek