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Milk and dairy products in hotel daily menue

Greta Krešić ; Faculty of Tourism and Hospitality Management, Department of Nutrition, Opatija, Croatia
Irena Colić Barić
Borislav Šimundić

Puni tekst: hrvatski, pdf (67 KB) str. 125-135 preuzimanja: 949* citiraj
APA 6th Edition
Krešić, G., Colić Barić, I. i Šimundić, B. (2002). Zastupljenost mlijeka i mliječnih proizvoda u dnevnoj hotelskoj ponudi. Mljekarstvo, 52 (2), 125-135. Preuzeto s https://hrcak.srce.hr/1698
MLA 8th Edition
Krešić, Greta, et al. "Zastupljenost mlijeka i mliječnih proizvoda u dnevnoj hotelskoj ponudi." Mljekarstvo, vol. 52, br. 2, 2002, str. 125-135. https://hrcak.srce.hr/1698. Citirano 17.10.2019.
Chicago 17th Edition
Krešić, Greta, Irena Colić Barić i Borislav Šimundić. "Zastupljenost mlijeka i mliječnih proizvoda u dnevnoj hotelskoj ponudi." Mljekarstvo 52, br. 2 (2002): 125-135. https://hrcak.srce.hr/1698
Harvard
Krešić, G., Colić Barić, I., i Šimundić, B. (2002). 'Zastupljenost mlijeka i mliječnih proizvoda u dnevnoj hotelskoj ponudi', Mljekarstvo, 52(2), str. 125-135. Preuzeto s: https://hrcak.srce.hr/1698 (Datum pristupa: 17.10.2019.)
Vancouver
Krešić G, Colić Barić I, Šimundić B. Zastupljenost mlijeka i mliječnih proizvoda u dnevnoj hotelskoj ponudi. Mljekarstvo [Internet]. 2002 [pristupljeno 17.10.2019.];52(2):125-135. Dostupno na: https://hrcak.srce.hr/1698
IEEE
G. Krešić, I. Colić Barić i B. Šimundić, "Zastupljenost mlijeka i mliječnih proizvoda u dnevnoj hotelskoj ponudi", Mljekarstvo, vol.52, br. 2, str. 125-135, 2002. [Online]. Dostupno na: https://hrcak.srce.hr/1698. [Citirano: 17.10.2019.]

Sažetak
The aim of this work was to determine the portion of milk and dairy products as a source of macronutrients, energy, vitamins and minerals in average hotel menus for some category of hotel guests. For this purpose the evaluation of 66 whole day meals (breakfast, lunch and supper) on daily menus was made. Meals were therefore mathematically and statistically analysed and compared with recommendations (RDA and DRI) for middle aged and elderly guests, both genders. The obtained results indicated that the meals should be balanced according to nutritional principles, because of too high energy share derived from fats (average 47.95%) while just about 37.57% of daily energy was from carbohydrates origin. The energy values were much higher than recommendations for both genders, respectively. The energy share from milk and dairy products origin was 11% of total energy what should be considered as a suitable. The most served dairy product was milk while the ice-cream took the second place. It is necessary to increase the yogurt and similar fermented products consumption, especially for the elderly guests. With milk and dairy products consumption males and females fulfill 92% RDA for calcium, and 61.80 % DRI for elderly,
respectively.

Ključne riječi
milk; dairy products; hotel meals

Hrčak ID: 1698

URI
https://hrcak.srce.hr/1698

[hrvatski]

Posjeta: 1.470 *