[Evaluation of the nutritive value of preferred and non-preferred lunch meals in university canteens]
2001
Hunkova, J. | Dostalova, J. (Vysoka Skola Chemicko-technologicka, Prague (Czech Republic). Ustav Chemie a Analyzy Potravin) | Osancova, K.
The aim of this study was to compare nutritive values of preferred and non-preffered lunch meals in Czech university canteens. The two groups of meals differed significantly in nutrient concentrations and palatability. The better palatability of preferred meals in comparison with the non-preferred ones was influenced by their high fat concentration. The proteins : fat : hydrocarbons ratio was 12:31:57 in non-preferred meals, while in preferred meals it was 12:38:50, the fat concentration being too high. In conclusion, the overall food quality in canteens was quite good, however dietary fat and cholesterol concentrations were too high, while the concentrations of vitamin C and dietary fibres were too low.
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