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Analysis and optimisation of calcium content in menus and dairy offer in Croatian kindergartens

Ivana Rumora
Jasenka Gajdoš Kljusurić   ORCID icon orcid.org/0000-0001-6657-7337 ; Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, Croatia
Vesna Bosanac

Puni tekst: engleski, pdf (297 KB) str. 201-208 preuzimanja: 481* citiraj
APA 6th Edition
Rumora, I., Gajdoš Kljusurić, J. i Bosanac, V. (2009). Analysis and optimisation of calcium content in menus and dairy offer in Croatian kindergartens. Mljekarstvo, 59 (3), 201-208. Preuzeto s https://hrcak.srce.hr/40511
MLA 8th Edition
Rumora, Ivana, et al. "Analysis and optimisation of calcium content in menus and dairy offer in Croatian kindergartens." Mljekarstvo, vol. 59, br. 3, 2009, str. 201-208. https://hrcak.srce.hr/40511. Citirano 17.11.2019.
Chicago 17th Edition
Rumora, Ivana, Jasenka Gajdoš Kljusurić i Vesna Bosanac. "Analysis and optimisation of calcium content in menus and dairy offer in Croatian kindergartens." Mljekarstvo 59, br. 3 (2009): 201-208. https://hrcak.srce.hr/40511
Harvard
Rumora, I., Gajdoš Kljusurić, J., i Bosanac, V. (2009). 'Analysis and optimisation of calcium content in menus and dairy offer in Croatian kindergartens', Mljekarstvo, 59(3), str. 201-208. Preuzeto s: https://hrcak.srce.hr/40511 (Datum pristupa: 17.11.2019.)
Vancouver
Rumora I, Gajdoš Kljusurić J, Bosanac V. Analysis and optimisation of calcium content in menus and dairy offer in Croatian kindergartens. Mljekarstvo [Internet]. 2009 [pristupljeno 17.11.2019.];59(3):201-208. Dostupno na: https://hrcak.srce.hr/40511
IEEE
I. Rumora, J. Gajdoš Kljusurić i V. Bosanac, "Analysis and optimisation of calcium content in menus and dairy offer in Croatian kindergartens", Mljekarstvo, vol.59, br. 3, str. 201-208, 2009. [Online]. Dostupno na: https://hrcak.srce.hr/40511. [Citirano: 17.11.2019.]

Sažetak
The importance of healthy diet from the earliest age as well as its influence on human health is indisputable. Unbalanced diet in childhood can, along with unhealthy lifestyle (stress, smoking, physical inactivity), cause a number of diseases at a later age. Two week menus in 26 kindergartens from continental and coastal Croatia have been analysed, taking into consideration the type of kindergarten (public, private, or religious). The aim of this research is to determine the quality of the offer regarding the intake of milk and dairy products, which, regarding their bioavailability, represent a major source of calcium, an essential nutrient in the intensive growth phase of children and young people. Using basic statistics, significant differences were not determined neither in the regional offer of milk and dairy products in the different types of kindergartens nor in the content of calcium and phosphorus. Milk and dairy products were adequately represented in the weekly offer in both regions under observation, and the average offer contained 9.7±1.5 servings. Average content of calcium in daily menues is 714.5±235.9 mg, which is in agreement with dietary reference intake recommendations (300-800 mg) and Croatian recommendations (400-700 mg). Use of fuzzy logic in creating new daily menus, by combining the existing offers enabled significant enlargement of the set of nutritionally acceptable menus as well as a greater diversity of meals.

Ključne riječi
milk and dairy products; calcium; kindergartens; fuzzy logic

Hrčak ID: 40511

URI
https://hrcak.srce.hr/40511

[hrvatski]

Posjeta: 1.060 *