Greta Krešić

Effects of processing on nutritional composition and quality evaluation of candied celeriac

In this work, a new candying procedure with partial re-use of sugar syrup is proposed. Physicochemical analysis, together with sensory evaluation, of candied celeriac samples was done. Candying was performed in a pilot unit at 65‡C, through three cycles of 5 hours duration each. Sugar syrups of 75‡ Brix were used. Effects of 1 % (m/v) citric and 1 % (m/v) ascorbic acid addition, as well as the drying of candied celeriac (60‡C for 8 h) were studied. Sugar syrup deterioration was estimated by the concentration of hydroxymethylfurfural. The results obtained showed that there were no significant(P < 0.01) differences in total dry matter and total sugar content between samples, while the increases after drying were significant(P > 0.01). Differences were observed in sugar compositions between samples. After three cycles, samples turned lighter, with decreasedL* values after drying. The celeriac from the first cycle of the ascorbic acid addition procedure was adjudged best with respect to all quality parameters. The decreased concentration of hydroxymethylfurfural confirmed that re-use of sugar syrup is possible.

Daily menus can result in suboptimal nutrient intakes, especially calcium, of adolescents living in dormitories

The aims of this study were to evaluate daily menus in Croatian dormitories and to assess the overall intake of dairy products among resident adolescents. For this purpose, 168 daily menus were chosen for nutritional evaluation by random sampling. In addition, 227 adolescents (133 girls and 94 boys) participated in a questionnaire focused on food intake in addition to the meals supplied in dormitories with the aim to assess the amount and the type of dairy products consumed. The results showed that only 35% of the daily menus were nutritionally balanced. Most of the menus provided an excess of energy, protein, carbohydrate, saturated fat, phosphorus, riboflavin, and vitamin A. The levels of calcium and magnesium in the menus were suboptimal. The menus offered to adolescents provided approximately 2 servings of dairy products per day. Milk was the most often supplied dairy product (1.1 servings per day), whereas yogurt had the lowest frequency of serving (0.2 servings per day). The most preferred dairy-based snack for both sexes was milk. Dairy-based snacks provided about 1 serving per day for both sexes and contributed to about 30% of the recommended dietary allowances for calcium. Adolescents who regularly consumed dairy-based snacks meet the recommendations (3.2 servings of dairy products per day and about 98% recommended dietary allowances for calcium). We conclude that the institutional menu planning should be improved because the intake of dairy snacks will continue to be a problem for achieving a healthy diet in adolescences.

NUTRITIONAL QUALITY OF DIFFERENT FISH SPECIES FARMED IN THE ADRIATIC SEA

We investigated the nutritional quality of commercially important farmed fish species: sea bream (Sparus aurata), sea bass (Dicentrarchus labrax), dentex (Dentex dentex), and turbot (Scophthalmus maximus). The omega-3 fatty acid content of dentex was twice as high as that of any other fish species, and its eicosapentaenoic (EPA) and docosahexaenoic (DHA) acid contents were 2-4 times higher. The recommended n-3/n-6 ratio was present in all the fish species, but the recommended polyunsaturated/saturated fatty acid ratio was not present in the turbot. All the fish species, except turbot, met the recommended atherogenic index, thrombogenic index, and ratio of hypocholesterolaemic to hypercholesterolaemic fatty acids, whereas the highest flesh lipid quality value was observed in the dentex.

Prevalence, Knowledge and Attitudes Concerning Dietary Supplements among a Student Population in Croatia

The aim of this study was to determine the prevalence of usage and the knowledge and attitudes towards dietary supplements among medical sciences and nonmedical sciences students from Croatia. The study was conducted based on a questionnaire about dietary supplement usage, knowledge and attitudes. The prevalence of dietary supplement use, among 910 university students was 30.5%. The most-used dietary supplements were vitamins (18.0% in medical sciences students and 9.8% in non-medical sciences students). For all students, the internet (66.1%) was the most common source of information, followed by healthcare professionals (33.2%). The most common reason for taking dietary supplements was to maintain good health (26.4%). Use of the internet rather than health professionals as a trusted information source should be revised among this young population. Supplement intake was significantly associated with body mass index (BMI) (p = 0.016) and physical activity (p = 0.050). Students with normal BMI (61.5%) and the most physically active students (37.7%) took significantly more dietary supplements. Results of this study could help medicine faculties to improve their curriculum and support the development of public health messages aimed at wise and safe use of dietary supplements.

Parental adherence to Mediterranean diet is associated with their adolescents´ cereals intake

The Mediterranean diet (MD), abundant in whole grains, is known to be one of the healthiest dietary patterns. Given the health benefits of whole grain cereals as a rich source of nutrients and phytochemicals, this study examined parental adherence to MD and its association with their adolescents’ cereals intake, in 203 parent-adolescent dyads. Adherence to MD was evaluated using the Mediterranean Diet Quality Index for adolescents (13.5±1.2y) and the Short Mediterranean Diet Questionnaire for parents (41.53±5.99y). Although the level of the parents’ adherence to MD did not significantly influence the adolescents´ weekly consumption frequency of pasta and rice, adolescents whose parents had higher adherence to MD (44.3%) more often ate cereals or grains for breakfast (p=0.045) and less frequently, commercially baked goods or pastries (p=0.043). Adolescents of parents who had lower adherence to MD (55.7%) stated that they would eat more whole grain bakery products (p=0.049) and more breakfast cereals (p=0.039) if those foods were more often available at home. Adolescents with parents who had higher adherence to MD stated that they were more often encouraged by their parents to eat whole grain bakery products (p=0.030), compared with their counterparts whose parents had lower adherence to MD. With this study, we revealed that food environment and parental eating behaviour are notable factors that influence adolescents’ dietary intake. Disease prevention health programs should focus more strongly on encouraging parents to adopt MD features in their family food environment.

The influence of hen age on fatty acid composition of commercial eggs

1 Croatian Veterinary Institute, Laboratory for Analytical Chemistry, Savska Cesta 143, 10000 Zagreb, Croatia 2 Faculty of Tourism and Hospitality Management, University of Rijeka, Department of Food and Nutrition, Primorska 42, 51410 Opatija, Croatia 3 Croatian Veterinary Institute, Laboratory for Mastitis and Raw Milk Quality, Savska Cesta 143, 10000 Zagreb, Croatia 4 Andrija Štampar Teaching Institute of Public Health, Department of Environmental Protection and Health Ecology, Mirogojska Cesta 16, 10000 Zagreb, Croatia