Pregled bibliografske jedinice broj: 169248
Cereals and cereal products as source of energy, carbohydrates, and dietary fiber in students' daily diets
Cereals and cereal products as source of energy, carbohydrates, and dietary fiber in students' daily diets // Proceedings of International Congress Flour – ; ; ; Bread ‘ ; ; ; 03 / Žaneta Ugarčić-Hardi (ur.).
Osijek: Prehrambeno tehnološki fakultet Sveučilišta Josipa Jurja Strossmayera u Osijeku, 2004. str. 273-282 (poster, međunarodna recenzija, cjeloviti rad (in extenso), znanstveni)
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Naslov
Cereals and cereal products as source of energy, carbohydrates, and dietary fiber in students' daily diets
Autori
Colić Barić, Irena ; Keser, Irena ; Šatalić, Zvonimir
Vrsta, podvrsta i kategorija rada
Radovi u zbornicima skupova, cjeloviti rad (in extenso), znanstveni
Izvornik
Proceedings of International Congress Flour – ; ; ; Bread ‘ ; ; ; 03
/ Žaneta Ugarčić-Hardi - Osijek : Prehrambeno tehnološki fakultet Sveučilišta Josipa Jurja Strossmayera u Osijeku, 2004, 273-282
Skup
4th Croatian Congress of Cereal Technologists
Mjesto i datum
Opatija, Hrvatska, 19.11.2003. - 22.11.2003
Vrsta sudjelovanja
Poster
Vrsta recenzije
Međunarodna recenzija
Ključne riječi
cereals; nutrition; students
Sažetak
Cereals and cereal products are significant sources of carbohydrates and dietary fiber, and their roles in human health are well known. The aim of this study was to determine the presence of these products in students’ daily diets. Quantified Food Frequency Questionnaires (FFQ) were used and 112 college students, both sexes with mean age of 23, 5 years, were included. The results showed no statistically significant difference between the sexes in the share of cereals and cereal products in daily diet. In average carbohydrates contributed to a daily energy intake 53, 1 %, and intake of dietary fiber was 34, 6 g/day. In a daily diet, cereals and cereal products were the main source of carbohydrates for college men (40, 4 %) and for college women (33, 8 %) and proteins 23, 2 % and 20, 9 % respectively. However, average energy fraction from cereals and cereal products (26, 9 %) was insufficient in students’ daily diets.
Izvorni jezik
Engleski
Znanstvena područja
Prehrambena tehnologija
