Naslov
INFLUENCE OF THE INTAKE OF CORN FLAKES ON THE QUALITY OF BREAKFAST AND NUTRITIVE STATUS OF CHILDREN AGE 10 AND 11

Autori
Colić Barić, Irena ; Sorić, Vesna

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

Skup
3. hrvatski kongres tehnologa proizvodnje i prerade brašna s međunarodnim sudjelovanjem

Mjesto i datum
Opatija, Hrvatska, 03.10.2001. - 05.10.2001

Vrsta sudjelovanja
Poster

Vrsta recenzije
Domaća recenzija

Ključne riječi
breakfast; corn flakes; nutritive status

Sažetak
The importance of cereals and cereal products lies in their richness with carbohydrate, dietary fiber, B-group vitamins, iron, magnesium. Corn flakes are a typical representative of this food group ; therefore the aim of this study was to determine the presence of Corn flakes in breakfasts of children aged 10 and 11 using the semi-quantitative Food Frequency Questionnaire (FFQ) to define the frequency and ratio of food present in breakfast. The study sample consists of 156 schoolchildren. The results revealed that 87, 8 % children have breakfast and 42, 9 % of that number have Corn flakes for breakfast. 7, 7 % children have it on a daily basis with no difference according to gender and area. The average number of consumed Corn flakes for breakfast is 1, 6 a week, and the average intake is 36, 2 g. The quality of breakfast is acceptable. Nevertheless, children who have Corn flakes for breakfast have a higher mass of breakfast and energy percentage of macronutrients. Also they have a higher intake of carbohydrate and calcium while consuming the same mass of breakfast. Children, who have more than 50g/week of Corn flakes for breakfast, have a higher mass of breakfast, energy percentage of macronutrients and a higher intake of proteins, calcium, phosphorus and cholesterol than those that have less than 50g/week of Corn flakes for breakfast. Also they have a statistically higher intake of energy, proteins, calcium and phosphorus expressed as % RDA. Body weight, height and body mass index (BMI) do not statistically (p<0, 05) differ because of the presence and frequency of Corn flakes in breakfast. Also there is no significant correlation (p<0, 001) between BMI and observed dietetic parameters.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA