prikaz prve stranice dokumenta Effect of bread type choice on nutrition quality in elderly
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Effect of bread type choice on nutrition quality in elderly
U: Proceedings of the 7th International Congress Flour - Bread '13 [and] 9th Croatian Congress of Cereal Technologists. / Jukić, Marko; Koceva Komlenić, Daliborka (ur.). Osijek: Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, 2014. str. 87-92. urn:nbn:hr:109:731445
Kenjerić, Daniela; Divković, Ivana; Banjari, Ines; Mandić, Milena Lela

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Flour - Bread '13 : Proceedings of the 7th International Congress Flour - Bread '13 and 9th Croatian Congress of Cereal Technologists | Knjiga
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Kenjerić, D., Divković, I., Banjari, I. i Mandić, M. L. (2014). Effect of bread type choice on nutrition quality in elderly. U M. Jukić, (Ur.), D. Koceva Komlenić, (Ur.), Proceedings of the 7th International Congress Flour - Bread '13 [and] 9th Croatian Congress of Cereal Technologists (str. 87-92). Osijek: Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek. Preuzeto s https://urn.nsk.hr/urn:nbn:hr:109:731445

Kenjerić, Daniela, et al. "Effect of bread type choice on nutrition quality in elderly." Proceedings of the 7th International Congress Flour - Bread '13 [and] 9th Croatian Congress of Cereal Technologists, Ur. Marko Jukić, Ur. Daliborka Koceva Komlenić, Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, 2014, str. 87-92. https://urn.nsk.hr/urn:nbn:hr:109:731445

Kenjerić, Daniela, Ivana Divković, Ines Banjari i Milena Lela Mandić. "Effect of bread type choice on nutrition quality in elderly." U Proceedings of the 7th International Congress Flour - Bread '13 [and] 9th Croatian Congress of Cereal Technologists, 87-92. Osijek: Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, 2014. Citirano 19.04.2024.. https://urn.nsk.hr/urn:nbn:hr:109:731445

Kenjerić, D., et al. (2014) 'Effect of bread type choice on nutrition quality in elderly', u Jukić, M. (ur.), Koceva Komlenić, D. (ur.), Proceedings of the 7th International Congress Flour - Bread '13 [and] 9th Croatian Congress of Cereal Technologists, Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, Osijek, str. 87-92. Preuzeto s: https://urn.nsk.hr/urn:nbn:hr:109:731445 (Datum pristupa: 19.04.2024.)

Kenjerić D, Divković I, Banjari I, Mandić ML. Effect of bread type choice on nutrition quality in elderly. U: M. Jukić, ur., D. Koceva Komlenić, ur. Proceedings of the 7th International Congress Flour - Bread '13 [and] 9th Croatian Congress of Cereal Technologists. Osijek: Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek; 2014. Str. 87-92. [pristupljeno 19.04.2024.] Dostupno na: https://urn.nsk.hr/urn:nbn:hr:109:731445

D. Kenjerić, I. Divković, I. Banjari i M. L. Mandić, "Effect of bread type choice on nutrition quality in elderly", Proceedings of the 7th International Congress Flour - Bread '13 [and] 9th Croatian Congress of Cereal Technologists, M. Jukić i D. Koceva Komlenić, Ur. Osijek: Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, 2014. [Online] Dostupno na: https://urn.nsk.hr/urn:nbn:hr:109:731445 [Citirano: 19.04.2024.]

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Podaci o radu
Naslov (engleski)Effect of bread type choice on nutrition quality in elderly
AutorDaniela Kenjerić
AutorIvana Divković
AutorInes Banjari
AutorMilena Lela Mandić
UrednikMarko Jukić
UrednikDaliborka Koceva Komlenić
Autorova ustanovaSveučilište Josipa Jurja Strossmayera u Osijeku
Prehrambeno-tehnološki fakultet Osijek
Znanstveno / umjetničko
područje, polje i grana		BIOTEHNIČKE ZNANOSTI
Prehrambena tehnologija
Sažetak (engleski)
Physiologic and functional changes during aging result in changes in nutrient needs. Older adults have specialized requirements because of aging effects on absorption, utilization, and excretion. They need less energy but have higher needs of some micronutrients like folic acid, vitamin \( B_{6}\) and \( B_{12}\). The aim of this study was to evaluate how small choices can influence dietary intake in elderly nursing home resident with limited selection of foods. Monthly menus in which only choice that residents have is white or brown bread were analysed and compared regarding energy and nutrient content. Obtained values were compared to recommendations for the elderly based upon the presumption that the whole portion was eaten. Gender and age of residents were also taken into consideration during these comparisons. Brown or white bread choice did not have impact on energy, proteins or fats, but small change in carbohydrate intake was noticed. Brown bread choice positively influenced intake of dietary fibres, which is especially important in male population where white bread choice results in fibres intake below the recommendations. Among minerals brown bread choice the most positively influenced iron intake, while in the group of vitamins increase was noticed for thiamine, riboflavin, niacin, vitamin \( B_{6}\) and folate. In conclusion the simple choice of brown instead of white bread results in improved intake of dietary fibres and B group of vitamins, as well as the intake of certain minerals.
Ključne riječi (engleski)
Jezikengleski
Vrsta publikacijeZnanstveni rad - Izvorni znanstveni rad
Status objaveObjavljen
Vrsta recenzijeRecenziran - međunarodna recenzija
Verzija publikacijeObjavljena verzija rada (izdavačev PDF)
Naslov zbornikaProceedings of the 7th International Congress Flour - Bread '13 [and] 9th Croatian Congress of Cereal Technologists
Brojčani podacistr. 87-92
p-ISSN1848-2562
URN:NBNurn:nbn:hr:109:731445
Datum objave publikacije2014
SkupNaziv: 7th International Congress Flour - Bread '13 [and] 9th Croatian Congress of Cereal Technologists
Kratica: Flour - Bread
Lokacija: Opatija, Hrvatska
Datum početka: 2013-10-16
Datum završetka: 2013-10-18
Vrsta izlaganja: Predavanje
Vrsta resursaTekst
IzdavačJosip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek
Mjesto izdavanjaOsijek
Prava pristupaOtvoreni pristup
Uvjeti korištenjaIkona licence Imenovanje-Nekomercijalno-Dijeli pod istim uvjetima 4.0 međunarodna (CC BY-NC-SA 4.0)
Datum i vrijeme pohrane2021-01-08 08:46:22