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The role of fermented products in adolescent nutrition ; Fermentované produkty vo výžive adolescentov

Bertková , I. , Univerzita Pavla Jozefa Šafárika , Košice ; Petrášová , D.

Potravinárstvo, 2009, Vol.(3), pp.7-10 [Tạp chí có phản biện]

ISSN: 1338-0230

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  • Nhan đề:
    The role of fermented products in adolescent nutrition ; Fermentované produkty vo výžive adolescentov
  • Tác giả: Bertková , I. , Univerzita Pavla Jozefa Šafárika , Košice ; Petrášová , D.
  • Chủ đề: Adolescents ; Human Nutrition ; Nutrition Education ; Yoghurt ; Kefir ; Bifidobacterium ; Health ; Adolescent ; Nutrition Humaine ; Education Nutritionnelle ; Yaourt ; Kefir ; Bifidobacterium ; Sante ; Adolescentes ; Nutricion Humana ; Educacion Nutricional ; Yogur ; Kefir ; Bifidobacterium ; Salud
  • Là 1 phần của: Potravinárstvo, 2009, Vol.(3), pp.7-10
  • Mô tả: The aim of our study was to describe nutritional status and situation in consumption probiotics products as kefir and joghurt with bifidobacteria in medical students. Two hundered and forty for the first class medical students at the age of 18-25 years formed a set. Respondents were invited to complete a questionnaire, consisting of questions about consumption fermented milk product. Over half of all asked men (53,85%) consumed yoghurt a few times a week. On the other side yoghurt absent in diet of 28,2% men. High percentage of men (48,72%) never consumed kefir. The majority of women (71,69%) consumed yoghurt a few times a week. Only 8,43% of women never consumed yoghurt. Forty percent of women indicated they would be willing to use the kefir as part of their daily self-care. Fifty four women (32,53%) never consumed kefir. High percentage of students consumed yoghurt with bifidobacteria a few times a week. As well as men and women preferred consumption yoghurt before kefir and half of men never consumed kefir. These results suggested that appropriate nutritional education about fermented dairy products is important in medical students. ; Summary (En) ; 5 ill., 17 ref.
  • Ngôn ngữ: English;Slovak
  • Số nhận dạng: ISSN: 1338-0230

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