prikaz prve stranice dokumenta Effect of bread type choice on nutrition quality in elderly
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Scientific paper - Original scientific paper
Effect of bread type choice on nutrition quality in elderly
In: Proceedings of the 7th International Congress Flour - Bread '13 [and] 9th Croatian Congress of Cereal Technologists. / Jukić, Marko; Koceva Komlenić, Daliborka (Ed.). Osijek: Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, 2014. pp. 87-92. urn:nbn:hr:109:731445
Kenjerić, Daniela; Divković, Ivana; Banjari, Ines; Mandić, Milena Lela

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Flour - Bread '13 : Proceedings of the 7th International Congress Flour - Bread '13 and 9th Croatian Congress of Cereal Technologists | Book

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Kenjerić, D., Divković, I., Banjari, I. & Mandić, M. L. (2014). Effect of bread type choice on nutrition quality in elderly. In M. Jukić, (Ed.), D. Koceva Komlenić, (Ed.), Proceedings of the 7th International Congress Flour - Bread '13 [and] 9th Croatian Congress of Cereal Technologists (pp. 87-92). Osijek: Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:731445

Kenjerić, Daniela, et al. "Effect of bread type choice on nutrition quality in elderly." Proceedings of the 7th International Congress Flour - Bread '13 [and] 9th Croatian Congress of Cereal Technologists, edited by Marko Jukić, edited by Daliborka Koceva Komlenić, Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, 2014, pp. 87-92. https://urn.nsk.hr/urn:nbn:hr:109:731445

Kenjerić, Daniela, Ivana Divković, Ines Banjari and Milena Lela Mandić. "Effect of bread type choice on nutrition quality in elderly." In Proceedings of the 7th International Congress Flour - Bread '13 [and] 9th Croatian Congress of Cereal Technologists, 87-92. Osijek: Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, 2014. Accessed 2024 September 15. https://urn.nsk.hr/urn:nbn:hr:109:731445

Kenjerić, D., et al. (2014) 'Effect of bread type choice on nutrition quality in elderly', in Jukić, M. (ed.), Koceva Komlenić, D. (ed.), Proceedings of the 7th International Congress Flour - Bread '13 [and] 9th Croatian Congress of Cereal Technologists, Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, Osijek, pp. 87-92. Available at: https://urn.nsk.hr/urn:nbn:hr:109:731445 (Accessed 15 September 2024)

Kenjerić D, Divković I, Banjari I, Mandić ML. Effect of bread type choice on nutrition quality in elderly. In: M. Jukić, ed., D. Koceva Komlenić, ed. Proceedings of the 7th International Congress Flour - Bread '13 [and] 9th Croatian Congress of Cereal Technologists. Osijek: Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek; 2014. Pp. 87-92. [cited 2024 September 15] Available at: https://urn.nsk.hr/urn:nbn:hr:109:731445

D. Kenjerić, I. Divković, I. Banjari and M. L. Mandić, "Effect of bread type choice on nutrition quality in elderly", Proceedings of the 7th International Congress Flour - Bread '13 [and] 9th Croatian Congress of Cereal Technologists, M. Jukić and D. Koceva Komlenić, Eds. Osijek: Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, 2014. [Online] Available at: https://urn.nsk.hr/urn:nbn:hr:109:731445 [Accessed: 15 September 2024]

Metadata
Title (english)Effect of bread type choice on nutrition quality in elderly
AuthorDaniela Kenjerić
AuthorIvana Divković
AuthorInes Banjari
AuthorMilena Lela Mandić
EditorMarko Jukić
EditorDaliborka Koceva Komlenić
Author's institutionJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract (english)
Physiologic and functional changes during aging result in changes in nutrient needs. Older adults have specialized requirements because of aging effects on absorption, utilization, and excretion. They need less energy but have higher needs of some micronutrients like folic acid, vitamin \( B_{6}\) and \( B_{12}\). The aim of this study was to evaluate how small choices can influence dietary intake in elderly nursing home resident with limited selection of foods. Monthly menus in which only choice that residents have is white or brown bread were analysed and compared regarding energy and nutrient content. Obtained values were compared to recommendations for the elderly based upon the presumption that the whole portion was eaten. Gender and age of residents were also taken into consideration during these comparisons. Brown or white bread choice did not have impact on energy, proteins or fats, but small change in carbohydrate intake was noticed. Brown bread choice positively influenced intake of dietary fibres, which is especially important in male population where white bread choice results in fibres intake below the recommendations. Among minerals brown bread choice the most positively influenced iron intake, while in the group of vitamins increase was noticed for thiamine, riboflavin, niacin, vitamin \( B_{6}\) and folate. In conclusion the simple choice of brown instead of white bread results in improved intake of dietary fibres and B group of vitamins, as well as the intake of certain minerals.
Keywords (english)
Languageenglish
Publication typeScientific paper - Original scientific paper
Publication statusPublished
Peer reviewPeer review - international
Publication versionPublished version
Publication titleProceedings of the 7th International Congress Flour - Bread '13 [and] 9th Croatian Congress of Cereal Technologists
Numberingpp. 87-92
p-ISSN1848-2562
URN:NBNurn:nbn:hr:109:731445
Publication2014
ConferenceTitle: 7th International Congress Flour - Bread '13 [and] 9th Croatian Congress of Cereal Technologists
Acronym: Flour - Bread
Location: Opatija, Croatia
Start date: 2013-10-16
End date: 2013-10-18
Assembly type: Lecture
Type of resourceText
PublisherJosip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek
Publishing placeOsijek
Access conditionsOpen access
Terms of useLicence Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0) icon
Created on2021-01-08 08:46:22