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

Krešić, Greta; Šimundić, Borislav; Mandić, Milena L.; Kenđel, Gordana; Žeželj, Sandra Pavičić

doi:10.1016/j.nutres.2007.12.010

Cited by 7 publications

(4 citation statements)

References 31 publications

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“…The other articles discussed other aspects of menu planning such as cost, and they did not demonstrate, create, or use menu planning methods, instruments, or parameters. Eleven studies used different methods to assess the nutritional quality of meals Cantelli et al, 2009;Hering et al, 2006;Krešić et al, 2008;Krukowski et al, 2011;Machado & Simões, 2008;Saelens et al, 2007;Villarroel et al, 2009). Three studies assessed the sensory quality of the menus Veiros et al, 2006).…”

Section: Methodsmentioning

confidence: 99%

“…The main methods used for analyzing nutritional composition submitted the food to chemical analysis (27.3%; Hering et al, 2006; or used chemical composition tables (36.4%; Machado & Simões, 2008;Villarroel et al, 2009). The other methods (36.3%) used the food groups in food pyramids to analyze the nutritional quality of the menu Krešić et al, 2008) or used a list of foods that are considered healthy or the nutrition information present on the menu Saelens et al, 2007). and Hering et al (2006) made a more extensive assessment of meal quality by including sensory characteristics.…”

Section: Menu Analysis Methodsmentioning

confidence: 99%

“…Recommendations of the Worker's Food Program (PAT, Brazil; 2. Food pyramids Krešić, Šimundic et al, 2008) 3. The WHO's "Global Strategy" Machado & Simões, 2008) 4.…”

Section: Parameters For Menu Analysismentioning

confidence: 99%

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Methods, Instruments, and Parameters for Analyzing the Menu Nutritionally and Sensorially: A Systematic Review

Ginani

Zandonadi

Araújo

et al. 2012

Journal of Culinary Science & Technology

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There are different methods, instruments, and parameters for assessing menus, but there is no consensus on which is best. Therefore, the present study sought to make a systematic review of the methods, instruments, and parameters used for analyzing menus nutritionally and sensorially. A total of 421 articles were found, but only 20 met the inclusion criteria. Of these, 16 specifically described methods, instruments, and parameters used for analyzing menus of noncommercial foodservice establishments. The present review compared the data disclosed by the studies and found that the nutritional aspect was usually the only item analyzed, even though investigation parameters differ. Some factors make this task more difficult, such as the absence of specific assessment criteria. Therefore, studies that identify the various aspects of the menu and relate them are needed to elucidate the use of more extensive menu planning criteria, which will consequently benefit the population by meeting global quality standards.

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Section: Methodsmentioning

confidence: 99%

Section: Menu Analysis Methodsmentioning

confidence: 99%

See 1 more Smart Citation

Methods, Instruments, and Parameters for Analyzing the Menu Nutritionally and Sensorially: A Systematic Review

Ginani

Zandonadi

Araújo

et al. 2012

Journal of Culinary Science & Technology

View full text Add to dashboard Cite

show abstract

“…Andersen, et al [48] Wei, et al [49] Radwan and Issa [50] Nutrition BS4Krešić, et al [51] Humanistic Environment Daily-life convenience (HE1) Lu, Ge, Chen, Qu and Chen [18] Regional collective characteristic (HE2) Pilechi and Taherkhani [25] Dormitory optional mechanism (HE3) Frijters, Islam and Pakrashi [24] Shook and Clay [52] Education and publicity (HE4) Baihua [53] Zhao and Zhu [54] Policies diversification (HE5)…”

Section: Influencing Aspects Measurement Indicators Referencesmentioning

confidence: 99%

Investigating the Crucial Aspects of Developing a Healthy Dormitory based on Maslow’s Hierarchy of Needs—A Case Study of Shenzhen

Liu

et al. 2020

IJERPH

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In recent years, with the development of green building and the increase of health awareness, the concept of healthy building has been proposed. Recently, studies have been made on developing healthy residential buildings; however, few attentions have been paid to the development of healthy dormitories. To bridge this research gap, this paper aims to investigate the crucial aspects of developing a healthy dormitory. Based on the Maslow’s hierarchy of needs, three influencing aspects which include 17 measurement indicators are identified. Questionnaire surveys are subsequently conducted to collect students’ perceptions on the identified indicators. After a structural equation modeling (SEM) analysis, the relationships between the three influencing aspects are analyzed. The research findings show that building performance, bodily sensation, and humanistic environment must be taken into account in the development of a healthy dormitory. In addition, it is revealed that building performance has a significant impact on bodily sensation, while bodily sensation has a significant impact on humanistic environment. However, building performance is found having little impact on humanistic environment. The findings of this study could provide useful information for the construction of healthy dormitories.

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Establishing energy-nutritional variety of boarding school daily menus as a result of regional differences using multivariate analysis

Kljusurić

Bosanac

Šanko

et al. 2016

Journal of Food Composition and Analysis

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

Cited by 7 publications

References 31 publications

Methods, Instruments, and Parameters for Analyzing the Menu Nutritionally and Sensorially: A Systematic Review

Methods, Instruments, and Parameters for Analyzing the Menu Nutritionally and Sensorially: A Systematic Review

Investigating the Crucial Aspects of Developing a Healthy Dormitory based on Maslow’s Hierarchy of Needs—A Case Study of Shenzhen

Establishing energy-nutritional variety of boarding school daily menus as a result of regional differences using multivariate analysis

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