Naslov
The Effect of Implementation of Software “Program Prehrane 5.0” in Boarding School Menu Design

Autori
Bosanac, Vesna ; Gajdoš Kljusurć, Jasenka ; Ćurin, Katja ; Gjeldum, Ivana ; Bauk, Marina ; Gašparović, Igor

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

Izvornik
Proceedings ; 8th International Congress of Food Technologists, Biotechnologists and Nutritionists / Frece, Jadranka - Zagreb : Hrvatsko društvo prehrambenih tehnologa, biotehnologa i nutricionista, 2014, 160-165

ISBN
978-953-99725-6-9

Skup
8th International Congress of Food Technologists, Biotechnologists and Nutritionists

Mjesto i datum
Opatija, Hrvatska, 21.10.2014. - 24.10.2014

Vrsta sudjelovanja
Predavanje

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
balanced and varied menu ; boarding school ; fruits ; software ; vegetables

Sažetak
Poor eating and lifestyle habits of secondary school students have negative impacts on their health and academic achievement. Balanced and varied menus at boarding schools might be good educational method to change poor eating habits, and a means to incorporate official recommendations into practice. For this study, a software was employed in analysing the portion of main food groups in the menu of a female boarding school as well as energy and nutritive values in 2007 and 2013 ; before and during the implementation of software “Program Prehrane 5.0” in menu design. Students at this boarding school, aged 15 to 19 years, were interviewed about foods and beverage intake, using semi-quantitative food frequency questionnaires in 2007 and 2013. The observed characteristics were brought into relation, using regression models. Descriptive statistical methods were employed in evaluating the harmonization of daily menu energy and macronutritive values. t-test with the chosen statistical significance of the 5% risk level was used in studying resemblance/difference of menus in 2007 and 2013. Obtained values were compared with the recommendations for energy and nutrient intakes for adolescents. Study results show small standard deviations in energy values of menus in 2013 which indicates the balance of this parameter. t-test results show the statistically significant differences of menus in 2007 and 2013. The menus in 2013 have better characteristics ; average daily energy value, more favourable carbohydrates, fat and protein ratios, as well as more acceptable content of SFA, PUFA and vitamin C. In comparison to the menu in 2007, the menu in 2013 contains more fruits and vegetables which could be a reason of more frequent consumption of these food groups among students. The consumption of breakfast was more frequent during 2013. Balanced and varied menus, designed according to the recommendations, have a positive impact on eating habits of students.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA