Nacin prehrane znacajno utjece na mentalnu i fizicku kondiciju studenata. Adekvatan unos visokovrijednih bjelancevina, vitamina (osobito B-skupine) i minerala regulira važne metabolicke procese
u organizmu, te utjece na kognitivne funkcije bitne u procesu ucenja kod studenata.
Cilj rada bio je ispitati kvalitetu prehrane studenata u Splitu u odnosu na preporucene vrijednosti radi predlaganja mjera za unapredenje.
U razdoblju od 1999. do 2005. godine u Nastavnom zavodu za javno zdravstvo u Splitu ispitana je prehrambena i energetska vrijednost 71 dnevnog obroka uzetih jedanput mjesecno metodom slucajnog
izbora u Studentskom centru u Splitu. Analizirane vrijednosti usporedene su sa zadanim normativima.
Ispitana je ucestalost korištenja namirnica iz osnovnih skupina. Prehrambene i energetske vrijednosti dnevnih obroka tijekom sedam godina ispitivanja manje su od zadanih normativa. Odstupanja su najveca za masti (do 40%) i bjelancevine (34%). Udio kruha u ukupnoj energetskoj vrijednosti je u prosjeku oko
40%, dakle nešto više od zadanih preporuka. Jelovnici su jednolicni, slabo su zastupljene namirnice poput ribe, mlijeka i mlijecnih proizvoda, mahunarki, te sezonskog voca i povrca. Utvrdeni propusti trebaju se korigirati zbog utjecaja prehrane na zdravlje i proces ucenja kod studenata.The mental and physical condition of students is highly influenced by their nutrition. Adequate intake of highly important proteins, vitamins (B-group especially) and minerals regulates not only a number of important metabolic processes in the body, but it influences the cognitive functions essential to the learning process in students as well.
The aim of this paper was to examine the student nutrition quality in Split in relation to recommended values for proposing measures of improvement.
Using the random selection method, food and energetic value of 71 daily meals taken on a monthly basis from Split Student Center was examined from 1999 to 2005 in Split Public Health Teaching Institute. Analyzed values were compared with prescribed standards. The frequency of staple food usage was also examined. Food and energetic values of daily meals were lower than the prescribed standards during a seven-year examination period. Fats and proteins were subject to peak deviations, up to 40% and up to 34.0% respectively. A mean portion of bread in total energetic value amounted to 40%, thus slightly exceeding the recommended values. The menus were dull, with a low presence of food such as fish, milk
and dairy products, leguminous plants and seasonal fruit and vegetables. The omissions determined should be corrected because of the nutritional impact on the health and learning process in students
