Naslov
Effect of bread type choice on nutrition quality in elderly

Autori
Kenjerić, Daniela ; Divković, Ivana ; Banjari, Ines ; Mandić, Milena L.

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
7th International Congress Flour-Bread ´13, 9th Croatian Congress of Cereal Technologists Brašno- Kruh ´13, Opatija, October 16-18, 2013 Book of Abstracts / Koceva Komlenić, Daliborka - Osijek : Prehrambeno tehnološki fakultet Sveučilišta Josipa Jurja Strossmayera u Osijeku, 2013, 32-32

Skup
7th International Congress Flour-Bread ´13, 9th Croatian Congress of Cereal Technologists Brašno- Kruh ´13

Mjesto i datum
Opatija, Hrvatska, 16.10.2013. - 18.10.2013

Vrsta sudjelovanja
Predavanje

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
energy value; nutrient content; food; nursing home; elderly

Sažetak
Physiologic and functional changes during aging result in changes in nutrient needs. Older adults have specialized requirements because of aging effects on absorption, utilization, and excretion. They need less energy but have higher needs of some micronutrients like folic acid, vitamin B6 and B12. The aim of this study was to evaluate how small choices can influence dietary intake in elderly nursing home resident with limited selection of foods. Monthly menus in which only choice that residents have is white or brown bread were analysed and compared regarding energy and nutrient content. Obtained values were compared to recommendations for the elderly based upon the presumption that the whole portion was eaten. Gender and age of residents were also taken into consideration during these comparisons. Black or white bread choice did not have impact on energy, proteins or fats, but small change in carbohydrate intake was noticed. Black bread choice positively influenced intake of dietary fibres, which is especially important in male population where white bread choice results in fibres intake below the recommendations. Among minerals black bread choice the most positively influenced iron intake, while in the group of vitamins increase was noticed for thiamine, riboflavin, niacin, vitamin B6 and folate. In conclusion the simple choice of black instead of white bread results in improved intake of dietary fibres and B group of vitamins, as well as the intake of certain minerals.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA