Kresić Greta, Simundić Borislav, Mandić Milena L, Kendel Gordana, Zezelj Sandra Pavicić
Department of Food and Nutrition, Faculty of Tourism and Hospitality Management, University of Rijeka, Primorska 42, PO Box 97, Naselje Ika, 51410 Opatija, Croatia.
Nutr Res. 2008 Mar;28(3):156-65. doi: 10.1016/j.nutres.2007.12.010.
The aims of this study were to evaluate daily menus in Croatian dormitories and to assess the overall intake of dairy products among resident adolescents. For this purpose, 168 daily menus were chosen for nutritional evaluation by random sampling. In addition, 227 adolescents (133 girls and 94 boys) participated in a questionnaire focused on food intake in addition to the meals supplied in dormitories with the aim to assess the amount and the type of dairy products consumed. The results showed that only 35% of the daily menus were nutritionally balanced. Most of the menus provided an excess of energy, protein, carbohydrate, saturated fat, phosphorus, riboflavin, and vitamin A. The levels of calcium and magnesium in the menus were suboptimal. The menus offered to adolescents provided approximately 2 servings of dairy products per day. Milk was the most often supplied dairy product (1.1 servings per day), whereas yogurt had the lowest frequency of serving (0.2 servings per day). The most preferred dairy-based snack for both sexes was milk. Dairy-based snacks provided about 1 serving per day for both sexes and contributed to about 30% of the recommended dietary allowances for calcium. Adolescents who regularly consumed dairy-based snacks meet the recommendations (3.2 servings of dairy products per day and about 98% recommended dietary allowances for calcium). We conclude that the institutional menu planning should be improved because the intake of dairy snacks will continue to be a problem for achieving a healthy diet in adolescences.
本研究的目的是评估克罗地亚宿舍的日常菜单，并评估住校青少年乳制品的总体摄入量。为此，通过随机抽样选择了168份日常菜单进行营养评估。此外，227名青少年（133名女孩和94名男孩）参与了一项问卷调查，该问卷除了关注宿舍提供的餐食外，还聚焦于食物摄入量，旨在评估所消费乳制品的数量和类型。结果显示，只有35%的日常菜单营养均衡。大多数菜单提供的能量、蛋白质、碳水化合物、饱和脂肪、磷、核黄素和维生素A过量。菜单中的钙和镁含量未达最佳水平。提供给青少年的菜单每天约提供2份乳制品。牛奶是最常供应的乳制品（每天1.1份），而酸奶的供应频率最低（每天0.2份）。男女最喜爱的以乳制品为基础的零食都是牛奶。以乳制品为基础的零食每天为男女各提供约1份，约占钙推荐膳食摄入量的30%。经常食用以乳制品为基础的零食的青少年达到了推荐标准（每天3.2份乳制品和约98%的钙推荐膳食摄入量）。我们得出结论，机构菜单规划应加以改进，因为对于青少年实现健康饮食而言，摄入乳制品零食仍将是一个问题。
