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Development of Nutrient Rich Morning Meals for Students by Concept of Tapas
Foods, 13 (2024), 21; 3432. https://doi.org/10.3390/foods13213432
Obradović, Valentina; Ergović Ravančić, Maja; Marčetić, Helena; Vuksanović, Nikola; Škrabal, Svjetlana

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Obradović, V., Ergović Ravančić, M., Marčetić, H., Vuksanović, N. i Škrabal, S. (2024). Development of Nutrient Rich Morning Meals for Students by Concept of Tapas. Foods, 13. (21). doi: 10.3390/foods13213432

Obradović, Valentina, et al. "Development of Nutrient Rich Morning Meals for Students by Concept of Tapas." Foods, vol. 13, br. 21, 2024. https://doi.org/10.3390/foods13213432

Obradović, Valentina, Maja Ergović Ravančić, Helena Marčetić, Nikola Vuksanović i Svjetlana Škrabal. "Development of Nutrient Rich Morning Meals for Students by Concept of Tapas." Foods 13, br. 21 (2024). https://doi.org/10.3390/foods13213432

Obradović, V., et al. (2024) 'Development of Nutrient Rich Morning Meals for Students by Concept of Tapas', Foods, 13(21). doi: 10.3390/foods13213432

Obradović V, Ergović Ravančić M, Marčetić H, Vuksanović N, Škrabal S. Development of Nutrient Rich Morning Meals for Students by Concept of Tapas. Foods [Internet]. 28.10.2024. [pristupljeno 10.03.2025.];13(21). doi: 10.3390/foods13213432

V. Obradović, M. Ergović Ravančić, H. Marčetić, N. Vuksanović i S. Škrabal, "Development of Nutrient Rich Morning Meals for Students by Concept of Tapas", Foods, vol. 13, br. 21, Listopad 2024. [Online]. Dostupno na: https://urn.nsk.hr/urn:nbn:hr:277:924915. [Citirano: 10.03.2025.]

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Podaci o radu
Naslov (engleski)Development of Nutrient Rich Morning Meals for Students by Concept of Tapas
AutorValentina Obradović
AutorMaja Ergović Ravančić
AutorHelena Marčetić
AutorNikola Vuksanović
AutorSvjetlana Škrabal
Autorova ustanovaSveučilište Josipa Jurja Strossmayera u Osijeku
Fakultet turizma i ruralnog razvoja u Požegi
Znanstveno / umjetničko
područje, polje i grana		BIOTEHNIČKE ZNANOSTI
Nutricionizam
Sažetak (engleski)
A correlation between nutritional status and academic achievement has been established by many studies, but students′ eating habits often do not meet nutritional recommendations. Breakfast consumption has a positive effect on cognitively demanding tasks and results in better attention and memory. The goal of this work was to develop well-balanced, nutritionally rich morning meals for students based on the concept of tapas, a combination of several different small meals composed of different... Više ingredients. An introductory survey about students’ morning eating habits was conducted among students of the Faculty of Tourism and Rural Development in Požega, Croatia. Forty-six full-time students (9.50% of total number of students at the faculty) participated in the survey. Sixteen types of tapas were prepared combining ingredients which students rated as desirable (cheese, prosciutto, peppers, milk spread) and undesirable (blue fish, dry fruit, cauliflower, chickpeas) in the initial survey. Tapas (one tapa = one sample) were scored by a sensory panel of 16 students, and nutritional value of the samples was assessed by web application Program Prehrane® (The Nutrition Program). All samples except two were scored as desirable by more than 60% of students, meaning that even ingredients which have been initially scored as undesirable, can be incorporated into desirable meal when properly combined. Based on the analysis of energy and nutritional value of samples, students should combine 3 to 5 different tapas to fulfill their energy needs for breakfast or 1 to 2 different tapas for a morning snack. Developed tapas can provide a perfectly balanced meal rich in different micronutrients because they include ingredients which students normally do not include in their breakfast. Especially important ingredients were blue fish rich in unsaturated acids and selenium, nuts rich in selenium and vitamin E, and red peppers rich in vitamin C and carotenoids. Tapas containing cheese and prosciutto, students’ favorite ingredients, had the highest level of sodium and fats, but not above recommended values when combined with other tapas. Sakrij dio sažetka
Ključne riječi (engleski)
Jezikengleski
Vrsta publikacijeZnanstveni rad - Izvorni znanstveni rad
Status objaveObjavljen
Vrsta recenzijeRecenziran - međunarodna recenzija
Verzija publikacijeObjavljena verzija rada (izdavačev PDF)
Naslov časopisaFoods
Brojčani podacivol. 13, br. 21, 3432
e-ISSN2304-8158
DOIhttps://doi.org/10.3390/foods13213432
URN:NBNurn:nbn:hr:277:924915
Datum objave publikacije2024-10-28
ProjektŠifra: 9872
Naziv (hrvatski): Razvoj „Tapas“ proizvoda kao doprinos kvaliteti studentske prehrane
Naziv (engleski): Development of "Tapas" products as a contribution to the quality of student nutrition
Voditelj: Svjetlana Škrabal
Pravna nadležnost: Hrvatska
Financijer: Fakultet turizma i ruralnog razvoja u Požegi
URL dokumentahttps://www.mdpi.com/2304-8158/13/21/3432
Vrsta resursaTekst
Prava pristupaOtvoreni pristup
Uvjeti korištenjaIkona licence Imenovanje 4.0 međunarodna (CC BY 4.0)
Datum i vrijeme pohrane2024-10-30 08:33:01
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