Bromatology Analysis of Student Meals in Student Center Čačak
Bromatološke analize studentskih obroka u Studentskom centru Čačak
Author
Radojicic, Dragana
Radovanovic, Mirjana
Markovic, Goran
Keywords
studentsnutrition
bromatology analysis
studenti
ishrana
bromatološke analize
Metadata
Show full item recordAbstract
The aim of the study was to determine the quality of student meals in Student
Centre Cacak, based on bromatology analysis of Department of Public Health-Cacak.
In order to improve the nutritional characteristics and reduce the high energy content of
meals, from season to season, it was decreasing the fat and increasing content of
carbohydrates, while retained the achieved proteins persentage. Thus, in the spring
season of 2014, the values of a composition of fats (25.1%) and carbohydrates (58,0%)
were very close to world norms (25,0% and 60,0%) respectively. Due to Restaurant of
Student Centre Cacak prepare meals by strict standards and constantly improving meals
quality, it represents a good support for improve the quality of students' nutritional
habits in Cacak. Cilj rada bio je da se utvrdi kvalitet studentskih obroka Studentskog centra
Čačak na osnovu bromatoloških analiza obavljenih u Zavodu za javno zdravlje u Čačku.
U cilju poboljšanja nutritivnih karakteristika i smanjenja visokih energetskih vrednosti
gotovih obroka, iz sezone u sezonu smanjivao se sadržaj masti i povećavao udeo
ugljenih hidrata, uz zadržavanje postignutog učešća proteina. Vrednosti sadžaja masti
(25,1%) i ugljenih hidrata (58,0%) su tokom proleća 2014. godine bile vrlo bliske
svetskim normativima (25%, odnosno 60%). Dobijeni rezultati potvrđuju da Restoran
Studentskog centra Čačak pripremom hrane po strogim standardima i stalnim
unapređenjem kvaliteta obroka, obezbeđuje uslove za poboljšanje kvaliteta nutritivnih
navika studenata u Čačku.