Assessment of plate waste by weighing in two elementary schools in the City of Zagreb

Školski obroci pridonose dnevnom energetskom i nutritivnom unosu u djece. Ostatak hrane na tanjuru u školama ne predstavlja samo gubitak resursa i novaca, već ukazuje i na to da učenici nemaju adekvatan prehrambeni unos. Cilj ovoga rada bio je metodom vaganja izmjeriti ostatak ručka na tanjuru, a metodom Probaj i ocjeni utvrditi stupanj sviđanja variva od povrća učenika od 1. do 4. razreda u dvije zagrebačke osnovne škole (n=137). U prosjeku je bačeno 41% kruha, 27% variva od poriluka, 23% mesa i 7% pudinga u odnosu na serviranu porciju. Većina učenika (69%) varivo je ocijenila visokim ocjenama, a među onim učenicima koji nisu pojeli cijelo varivo jedan od najčešćih razloga nedovršavanja obroka bio je neprihvatljiv okus (36%). Energetska vrijednost prosječne porcija ručka nije u skladu sa Nacionalnim smjernicama za prehranu učenika u osnovnim školama, te djeca u prosjeku unose i do 50% manje energije od preporučenog. Potrebno je revidirati jelovnike i prilagodit ih s obzirom na energetske i nutritivne potrebe konzumenata školskih obroka.School meals contribute to the daily energy and nutrient intake of children. Plate waste in schools does not only represent a loss of resources and money, but it also indicates that the pupils dietary intake is inadequate. The aim of this research was to assess lunch plate waste by weighing, and vegetable meal preferences with the Taste and rate method, among pupils from 1st to 4th grade in two elementary schools in Zagreb. On average, 41% of bread, 27% of leek stew, 23% of meat and 7% of pudding was wasted. Most pupils (69%) graded the stew with high grades, while among those children who did not finish the stew one of the most common reasons was that they disliked the taste (36%). The energy value of the average lunch serving does not comply with the National guidelines for nutrition of students in elementary schools with children getting up to 50% less energy than recommended. It is necessary to revise the menues and adjust them accoring to energy and nutrient needs of the school lunch consumers

With food to health : proceedings of 11th International symposium

Proceedings contains 13 original scientific papers, 10 professional papers and 2 review papers which were presented at "10th International Scientific and Professional Conference WITH FOOD TO HEALTH", organised in following sections: Nutrition, Dietetics and diet therapy, Functional food and food supplemnents, Food safety, Food analysis, Production of safe food and food with added nutritional value

Gluten-related disorders: differences in symptoms, pathogenesis, diagnostics and treatment

Popularnost bezglutenske prehrane u kontinuiranom je porastu zbog čega se na tržištu pojavljuje sve veći spektar proizvoda koji ne sadrže gluten. Razlog tome je povećana svijest o učestalosti preosjetljivosti organizma na gluten koja se može manifestirati kao celijakija, alergija na pšenicu i osjetljivost na gluten. Reakcija na gluten različito je posredovana u spomenutih stanja. Ona može biti alergijskog tipa kada se govori o alergiji na pšenicu, može biti autoimune prirode kao kod celijakije ili, kada nije riječ niti o jednom od navedenog, riječ je o osjetljivosti na gluten. Nakon dijagnoze bolesti, uvođenjem bezglutenske prehrane stanje pacijenata se poboljšava.The gluten-free diet is continuosly growing in popularity as well as the spectrum od food products not containing gluten. This can be explained by a higher level of awareness of gluten-related food hypersensitivities in the form of celiac disease, wheat allergy and non-celiac gluten sensitivity. The main difference between the these disorders is the type of reaction to gluten: it can be allergic, as in wheat allergy, autoimmune, as in celiac disease, or, when both are excluded, non-celiac gluten sensitiviy can be considered. After the diagnosis, the introduction of a gluten-free diet improves symptomes

Gluten-related disorders: differences in symptoms, pathogenesis, diagnostics and treatment

Popularnost bezglutenske prehrane u kontinuiranom je porastu zbog čega se na tržištu pojavljuje sve veći spektar proizvoda koji ne sadrže gluten. Razlog tome je povećana svijest o učestalosti preosjetljivosti organizma na gluten koja se može manifestirati kao celijakija, alergija na pšenicu i osjetljivost na gluten. Reakcija na gluten različito je posredovana u spomenutih stanja. Ona može biti alergijskog tipa kada se govori o alergiji na pšenicu, može biti autoimune prirode kao kod celijakije ili, kada nije riječ niti o jednom od navedenog, riječ je o osjetljivosti na gluten. Nakon dijagnoze bolesti, uvođenjem bezglutenske prehrane stanje pacijenata se poboljšava.The gluten-free diet is continuosly growing in popularity as well as the spectrum od food products not containing gluten. This can be explained by a higher level of awareness of gluten-related food hypersensitivities in the form of celiac disease, wheat allergy and non-celiac gluten sensitivity. The main difference between the these disorders is the type of reaction to gluten: it can be allergic, as in wheat allergy, autoimmune, as in celiac disease, or, when both are excluded, non-celiac gluten sensitiviy can be considered. After the diagnosis, the introduction of a gluten-free diet improves symptomes

Assessment of plate waste by weighing in two elementary schools in the City of Zagreb

Školski obroci pridonose dnevnom energetskom i nutritivnom unosu u djece. Ostatak hrane na tanjuru u školama ne predstavlja samo gubitak resursa i novaca, već ukazuje i na to da učenici nemaju adekvatan prehrambeni unos. Cilj ovoga rada bio je metodom vaganja izmjeriti ostatak ručka na tanjuru, a metodom Probaj i ocjeni utvrditi stupanj sviđanja variva od povrća učenika od 1. do 4. razreda u dvije zagrebačke osnovne škole (n=137). U prosjeku je bačeno 41% kruha, 27% variva od poriluka, 23% mesa i 7% pudinga u odnosu na serviranu porciju. Većina učenika (69%) varivo je ocijenila visokim ocjenama, a među onim učenicima koji nisu pojeli cijelo varivo jedan od najčešćih razloga nedovršavanja obroka bio je neprihvatljiv okus (36%). Energetska vrijednost prosječne porcija ručka nije u skladu sa Nacionalnim smjernicama za prehranu učenika u osnovnim školama, te djeca u prosjeku unose i do 50% manje energije od preporučenog. Potrebno je revidirati jelovnike i prilagodit ih s obzirom na energetske i nutritivne potrebe konzumenata školskih obroka.School meals contribute to the daily energy and nutrient intake of children. Plate waste in schools does not only represent a loss of resources and money, but it also indicates that the pupils dietary intake is inadequate. The aim of this research was to assess lunch plate waste by weighing, and vegetable meal preferences with the Taste and rate method, among pupils from 1st to 4th grade in two elementary schools in Zagreb. On average, 41% of bread, 27% of leek stew, 23% of meat and 7% of pudding was wasted. Most pupils (69%) graded the stew with high grades, while among those children who did not finish the stew one of the most common reasons was that they disliked the taste (36%). The energy value of the average lunch serving does not comply with the National guidelines for nutrition of students in elementary schools with children getting up to 50% less energy than recommended. It is necessary to revise the menues and adjust them accoring to energy and nutrient needs of the school lunch consumers

Shifting modern dietary patterns towards sustainable diets: challenges and perspectives

The current food system contributes significantly to global greenhouse gas emissions, water consumption, and land use, which are negatively affecting the environment and contributing to climate change. With the anticipated population growth, these practices are expected to deplete the natural resources and undermine food security for future generations. The modern Western diet is unsustainable on many levels. First of all, being high in energy and animal products, it is detrimental for the planet’s well-being. Secondly, it has been linked to obesity and chronic diseases, which reduce the quality of life and generate high healthcare expenses. Another major problem is food wastage that represents a needless waste of natural resources and the pollution of the environment. Conversely, a sustainable diet is expected to have a low environmental impact, maintain health and well-being, and preserve resources for future generations. Therefore, changes in dietary habits can significantly help reduce the negative environmental impacts of the food system. The aim of this paper was to critically evaluate the current data on the sustainability of different dietary patterns and food production. Research suggests that following healthy eating guidelines, adopting a Mediterranean, vegetarian, or vegan diet, or simply reducing the intake of meat and animal products can result in a more sustainable diet in comparison to current average dietary patterns. Moreover, whether organic food represents a more sustainable alternative to conventionally grown food still remains a subject of debate: Although there is no doubt about its small pollution potential, due to its lower yields, more land is needed to produce the same amount of food. Although changes in food consumption and production may lead to a reduction in dietary environmental impact, research results are controversial, and a firm definition of a sustainable diet, which would distinguish it from a diet that is not environmentally acceptable, is still lacking