Bromatology Analysis of Student Meals in Student Center Čačak

Abstract

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.