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Pregled bibliografske jedinice broj: 676082

WHAT KIND OF CEREALS STUDENTS FROM UNIVERSITY OF ZAGREB EAT FOR BREAKFAST?


Fontana, Vedrana; Bituh, Martina; Panjkota Krbavčić, Ines; Ranilović, jasmina; Colić Barić, Irena
WHAT KIND OF CEREALS STUDENTS FROM UNIVERSITY OF ZAGREB EAT FOR BREAKFAST? // 7th International Congress and 9th Croatian Congress of Cereal Technologists "Flour-Bread’13 Book of Abstracts / Jukić, Marko ; koceva Komlenić, Daliborka (ur.).
Osijek: Grafika d.o.o. Osijek, 2014. str. 197-202 (poster, međunarodna recenzija, cjeloviti rad (in extenso), znanstveni)


Naslov
WHAT KIND OF CEREALS STUDENTS FROM UNIVERSITY OF ZAGREB EAT FOR BREAKFAST?

Autori
Fontana, Vedrana ; Bituh, Martina ; Panjkota Krbavčić, Ines ; Ranilović, jasmina ; Colić Barić, Irena

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

Izvornik
7th International Congress and 9th Croatian Congress of Cereal Technologists "Flour-Bread’13 Book of Abstracts / Jukić, Marko ; koceva Komlenić, Daliborka - Osijek : Grafika d.o.o. Osijek, 2014, 197-202

Skup
7th International Congress and 9th Croatian Congress of Cereal Technologists "Flour-Bread’13

Mjesto i datum
Opatija, 16.-18.10.2013

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
Breakfast; cereals; micronutrients

Sažetak
Breakfast, as a first meal of the day has shown to improve health and the cognitive abilities of individuals who consume it, especially when it is composed of high-quality nutrients. The aim of this study was to determine what kind of cereals students eat for breakfast and how this affects their micronutrient intake. The subjects were 84 female undergraduates of the Nutrition studies aged from 18 to 24. Questionnaire was used to determine usual breakfast pattern. The results show that all subject consume breakfast at least 2 days a week, yet only 54 % of them eat breakfast every day. Usually, 56 % of subjects eat breakfast cereals (ready-to-eat or cooked cereals), 21 % eat whole wheat bread, 15 % eat white bread and 4 % eat pastry. Average energy intake from breakfast was 395 ± 157 kcal. Subjects who eat breakfast cereals (ready-to-eat or cooked) had higher dietary fiber, thiamine, folate, calcium and iron intake than those who eat bread or pastry (p<0.05). Since breakfast cereals are often fortified, having them for breakfast may be a good strategy to reduce risk of dietary inadequacy of certain micronutrients.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija



POVEZANOST RADA


Ustanove
Prehrambeno-biotehnološki fakultet, Zagreb