FOOD. Science. Technology. Quality

Food. SCIENCE. Technology. Quality

Food. Science. TECHNOLOGY. Quality

Food. Science. Technology. QUALITY




Assessment of food consumption patterns in households leaded by pearsons with university education


Diet mistakes among members of households run by university educated people were close to diet mistakes usually occurring in other sub-populations. Those diet mistakes usually consisted in eating food products containing too many fats, cholesterol, saccharose, phosphorus, and sodium. At the same time, it was noted that the caloric value of common food rations was too low, and that the following components were deficient in food rations: carbohydrates, fibre, water-soluble vitamins, potassium, calcium, magnesium, copper, and zinc; as for women, it was additionally stated that total animal protein and iron were deficient in their diets. All the subpopulation groups fully met the Recommended Dietary Allowances (RDA) with regard to vitamin A, E and manganese. Boys and men supplied their bodies with sufficient quantities of protein and iron. Only for some nutrients, there was evidenced that the seasonal character of food products supply impacted the level of their consumption and intake.


die rations, recent 24-hour dietary records, caloric value, nutrients