Naslov
Light or not? - an Overview on Student`s Dietary Habits

Autori
Matijević, Bojan ; Mabić, Mirela ; Zalihić, Amra

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

Izvornik
Proceedings of 7th International Congress of Food Technologist, Biotechnologist and Nutritionists / Medić H. - Zagreb : Hrvatsko društvo prehrambenih tehnologa, biotehnologa i nutricionista, 2011, 76-82

ISBN
978-953-99725-4-5

Skup
7th International Congress of Food Technologist, Biotechnologist and Nutritionists

Mjesto i datum
Opatija, Hrvatska, 20.09.2011. - 23.09.2011

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
light products; students; dietary habits

Sažetak
Accepting the trend of healthy eating and strengthened care for own health and the desire to enjoy food led to the development of products with lower fat, sugar and sodium (light). Today, there are a number of different products labeled light - milk, cheese, yogurt, margarine, beverage and others available on the market. The aim of this study was to investigate the attitudes of students from different faculties towards light products, and to determine the difference in dietary habits by type of study. The survey was conducted during June 2010 at Faculty of Economics and Faculty of Medicine, University of Mostar (Bosnia and Herzegovina) and the Polytechnic of Karlovac (Croatia). The sample consisted of 269 students. The original questionnaire, with questions about the knowledge of light products, motives, attitudes towards them and the frequency of consumption, was used. Data were analyzed by descriptive and inferential statistics methods. Almost all respondents believe that they know what light products are (app 98.5%), and describe them as products with less fat and sugar, or with lower energy values (app 35%). Most respondents consumed light products, while a smaller part of them just tried it (15%) or did not consum at all (6%). Only about 18.6% of the respondents believe that the label light on the product is trustworthy. The results show that there is no statistically significant difference in dietary habits and attitudes of students of economics, medicine and food technology to light products, but differ in the understanding of light products (p<0.050) and the skepticism toward these products (p=0.007). Most of the students consume light products, but not on every day basis. They do not know the full meaning of the label light. Selection of studies did not affect the dietary habits of students.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA