Cilj rada bio je utvrditi udjel mlijeka i mliječnih proizvoda u strukturi cjelodnevnog obroka socijalno ugroženih starijih osoba, kojima se dostavlja jedan topli obrok (ručak) na dan. Dijetetičkim istraživanjem bili su obuhvaćeni štićenici jednog većeg zagrebačkog naselja te analizirani obroci koji se dostavljaju. Prema dobivenim rezultatima prosječna energetska vrijednost obroka koji se dostavljaju iznosi 2848 kJ, što je 29-35 % od preporuka za dnevni unos (RDA) energije u starijih osoba. Udjel proteina u tim obrocima bio je 30-55 g ili 20-42% od RDA za proteine. Udjel minerala i vitamina bio je promjenjiv. Od minerala najlošije je zastupljen kalcij (19.3 % RDA), a vitamin B2 (45.7 % RDA for men and 53.3 % RDA for women) od vitamina. Prosječni dnevni udjel mlijeka i mliječnih proizvoda u dostavljanim obrocima bio je vrlo nizak. U njima, je mlijeko jedini zastupljeni proizvod i to manje od 1 dL na tjedan. Cjelodnevnim obrokom 90 % ispitanika konzumira 1.5 dL do 2.0 dL mlijeka na dan. Osim mlijeka, svega 5 % ispitanika konzumira jogurt i polutvrdi sir jedan do dva puta na tjedan. Prema utvrđenim podacima u obroke koji se dostavljaju trebalo bi uvrstiti mlijeko i mliječne proizvode (osobito nemasni jogurt i svježi kravlji sir). Time bi se povećao udjel kalcija ali i poboljšala prehrambena vrijednost obroka.The aim of this study was to determine share of milk and dairy products in all-day meals socially imperiled independent-living elders who had organized one meal (lunch) on wheels daily. Dietetic monitoring was made in one subarea of Zagreb and meals on wheels were analized. According to results average energetic value of meals on the wheels was 2848 kJ, what was 29-35 % of recommended daily intake (RDA). Protein content in those meals was 30-55 g or 20-42 % of RDA for proteins. Content of minerals and vitamins was very fluctuating. Of minerals the lowest content was for calcium (19.3 % RDA) as well as for vitamin B2 (45.7 % RDA for men and 53.3 % RDA for women) of vitamins. Average daily share of milk and dairy products in meals on wheels was very low. Milk was the only present product in those meals and frequency was once per week in quantity less than 1 dL. By all-day meals 90 % examinees consumed 1.5 dL to 2.0 dL milk per day. Except the milk, only 5 % examinees consumed yogurt or semihard cheese once or twice per week. According to results some dairy products (as non-fat yogurt and fresh soft cheese) should be include in the meals on wheels. That would increase the share of calcium as well as nutritive value of the meals on wheels
