APA 6th Edition Markičević, A. i Šarić, M. (1961). Ispitivanje vrijednosti ranog jutarnjeg obroka (doručak) u radnom kolektivu. Arhiv za higijenu rada i toksikologiju, 12 (2), 119-140. Preuzeto s https://hrcak.srce.hr/182241
MLA 8th Edition Markičević, Ana i M. Šarić. "Ispitivanje vrijednosti ranog jutarnjeg obroka (doručak) u radnom kolektivu." Arhiv za higijenu rada i toksikologiju, vol. 12, br. 2, 1961, str. 119-140. https://hrcak.srce.hr/182241. Citirano 27.02.2021.
Chicago 17th Edition Markičević, Ana i M. Šarić. "Ispitivanje vrijednosti ranog jutarnjeg obroka (doručak) u radnom kolektivu." Arhiv za higijenu rada i toksikologiju 12, br. 2 (1961): 119-140. https://hrcak.srce.hr/182241
Harvard Markičević, A., i Šarić, M. (1961). 'Ispitivanje vrijednosti ranog jutarnjeg obroka (doručak) u radnom kolektivu', Arhiv za higijenu rada i toksikologiju, 12(2), str. 119-140. Preuzeto s: https://hrcak.srce.hr/182241 (Datum pristupa: 27.02.2021.)
Vancouver Markičević A, Šarić M. Ispitivanje vrijednosti ranog jutarnjeg obroka (doručak) u radnom kolektivu. Arh Hig Rada Toksikol. [Internet]. 1961 [pristupljeno 27.02.2021.];12(2):119-140. Dostupno na: https://hrcak.srce.hr/182241
IEEE A. Markičević i M. Šarić, "Ispitivanje vrijednosti ranog jutarnjeg obroka (doručak) u radnom kolektivu", Arhiv za higijenu rada i toksikologiju, vol.12, br. 2, str. 119-140, 1961. [Online]. Dostupno na: https://hrcak.srce.hr/182241. [Citirano: 27.02.2021.]
Sažetak In a manufacture of metal and bakelite products the effect of early breakfast was studied. In the course of 5 months (December I, 1958 - April 30, 1959) 337 workers of a department (237 women, 100 men) were given breakfast consisting of 3 dcl of milk, 2 rolls with either 6 dkg of cheese or 4 dkg of pressed ham (about 550-600 calories). The purpose was to analyse the effect of this meal on the nutritional status of the workers and also on some other factors. The supposition was that the workers' nutrition was inappropriate, particularly regarding the disposition of meals. A very small number of workers took their breakfast before work, which means that the majority of workers were without energy reserves during the first four working· hours (till the break at 10). The following factors were checked and analysed, weight, hemoglobin, absences, sick leave, accidents at work, and work output. Since the experimental group was also the control group, the data obtained in the experiment were compared with those recorded a year ago. At the end of the experiment the experimental group answered a questionnaire containing 20 questions. On the basis of the results obtained it can be assumed that certain facts observed in the experiment are in direct relation with the distribution of the additional meal, i. e. the increase of hemoglobin, the decrease in both the incidence of gastrointestinal diseases and days lost due to gastrointestinal diseases, decrease in both the number of accidents at work and the number of days lost due to accidents at work, and the increased work output in the course of the experiment. It should also be pointed out that according to the statement of the majority of the subjects, they felt less tired during the consumption of the additional meal, and also much fitter for work and in better health in general. Since for some technical reason the experiment lasted only 5 months, the effect of the additional meal could not be fully assessed. There were also some other difficulties in the assessment of the results, but in spite of it, there is enough evidence that an additional meal is to be recommended. A meal at a break time after a 4-hour work, if it is the first meal of the day, is not of the same physiological value as the meal taken before work in the morning, nor can it be a substitute for the latter.