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The importance of milk and dairy products in the structure of workers' nutrition

Slavica Sirovatka ; Badel 1862., Vlaška 116, 10000 Zagreb
Nada Jurković ; Prehrambeno-biotehnološki fakultet, Pierottijeva 6, 10000 Zagreb

Puni tekst: hrvatski, pdf (2 MB) str. 111-121 preuzimanja: 292* citiraj
APA 6th Edition
Sirovatka, S. i Jurković, N. (1993). Značaj udjela mlijeka i mliječnih proizvoda u strukturi prehrane industrijskih radnika. Mljekarstvo, 43 (2), 111-121. Preuzeto s https://hrcak.srce.hr/95375
MLA 8th Edition
Sirovatka, Slavica i Nada Jurković. "Značaj udjela mlijeka i mliječnih proizvoda u strukturi prehrane industrijskih radnika." Mljekarstvo, vol. 43, br. 2, 1993, str. 111-121. https://hrcak.srce.hr/95375. Citirano 15.11.2019.
Chicago 17th Edition
Sirovatka, Slavica i Nada Jurković. "Značaj udjela mlijeka i mliječnih proizvoda u strukturi prehrane industrijskih radnika." Mljekarstvo 43, br. 2 (1993): 111-121. https://hrcak.srce.hr/95375
Harvard
Sirovatka, S., i Jurković, N. (1993). 'Značaj udjela mlijeka i mliječnih proizvoda u strukturi prehrane industrijskih radnika', Mljekarstvo, 43(2), str. 111-121. Preuzeto s: https://hrcak.srce.hr/95375 (Datum pristupa: 15.11.2019.)
Vancouver
Sirovatka S, Jurković N. Značaj udjela mlijeka i mliječnih proizvoda u strukturi prehrane industrijskih radnika. Mljekarstvo [Internet]. 1993 [pristupljeno 15.11.2019.];43(2):111-121. Dostupno na: https://hrcak.srce.hr/95375
IEEE
S. Sirovatka i N. Jurković, "Značaj udjela mlijeka i mliječnih proizvoda u strukturi prehrane industrijskih radnika", Mljekarstvo, vol.43, br. 2, str. 111-121, 1993. [Online]. Dostupno na: https://hrcak.srce.hr/95375. [Citirano: 15.11.2019.]

Sažetak
The research in the field of nutrition has shown that there is a shortage of milk and dairy products in the nourishment of our population. Since nutrition plays an important role in maintaining working and health efficiency of the workers employed in industry, it is necessary to introduce the deficient foodstuffs into meal composition. The investigation of the workers' food intake (a broad assortment of 1200-1500 meals was prepared daily in the central kitchen), carried out during a ten year period, has shown that a standard meal contains 3.78% of milk and dairy products, that is, only 42% of the recommended values. By introducing diet meals into the structure of workers' nutrition, a share of 7.78%, which is 86% of the recommended values, has been achieved, approaching the recommended energetic allowances; 9-10% for a meal of 13,388 J (3200 calories) or more. By weekly chemical analysis of the ready-made meals, it has been determined that the ratio of proteins, fats and carbohydrates, as well of the vitamins (B1, B2, niacin, C) in diet meals meets the recommended values. However, the vitamin A makes up only 29.5% of the RDA. As for the minerals, calcium amounts to only 13.3% of the RDA. The revealed deficits could be removed by introducing well-planned diet meals rich in milk and dairy products. Monthly chemical analysis of the ready-made meals, have shown that a standard meal introduces 234.8 mg of Ca, that is 83,9% of the recommended workers' food Ca intake values. Diet meals introduce 310.9 mg Ca, that is 111% of the recommended workers' food Ca intake values. The values of vitamin A in standard and diet meals, which were checked in monthly chemical analysis, were near the recommended daily values.

Ključne riječi
workers nutrition; milk and dairy products - shortage in prepared meals; standard meals; diet meals

Hrčak ID: 95375

URI
https://hrcak.srce.hr/95375

[hrvatski]

Posjeta: 450 *