The importance of milk and dairy products in the structure of workers\u27 nutrition

Znanstvena istraživanja iz područja nutricionizma pokazuju da su u prehrani našeg pučanstva premalo zastupljene visokovrijedne namirnice kao što su mlijeko i mliječni proizvodi Obzirom na značaj prehrane za održavanje radne sposobnosti i zdravlja radnika zaposlenih u industriji, dobro organizirana društvena prehrana može doprinijeti korekciji postojećih deficita nutritivnih tvari koji se javljaju u obiteljskoj ili individualnoj prehrani radnika. Naša istraživanja, koja su provedena u desetogodišnjem razdoblju u društvenoj prehrani radnika kapaciteta 1200-1500 obroka dnevno, pokazuju da su mlijeko i mliječni proizvodi u »standardnom* obroku bili zastupljeni s 3,78%, Što iznosi samo 42% preporučenih vrijednosti. Uvođenjem »dijetalnog* obroka u strukturu prehrane radnika postignut je udio od 7,78% ili 86% od preporuke, što je nešto niže od preporučenog energetskog udjela koji iznosi 9-10% za obroke od 13.388 j (3200 kcal) i više. Tjednom kemijskom analizom gotovih obroka utvrđeno je da u dijetalnim obrocima energetski udjeli proteina, masti i ugljikohidrata odgovaraju preporukama. Vitamini (B1, B2, niacin, C) također se nalaze u obrocima u dovoljnim količinama, dok vitamina A ima samo 29,5% od RDA. Od mineralnih tvari, Ca nije u svim obrocima zastupljen u odgovarajućim količinama (13,3% RDA). Navedeni deficiti mogu se sanirati većini uvrštavanjem mlijeka i mliječnih proizvoda u prehranu radnika. Mjesečna kemijska analiza gotovih obroka pokazuje da se standardnim toplim obrokom unese 234,8 mg Ca tj. pokriva se obzirom na preporuke za topli obrok s 83,9% Ca, dok se dijetalnim toplim obrokom unese 310,9 mg Ca, tj. pokriva se, obzirom na preporuke za topli obrok, potrebe od 111% Ca. Vrijednosti za A vitamin su, u standardnom i dijetalnom obroku, prilikom mjesečne analize, blizu dnevnih potreba ovog vitamina.The research in the field of nutrition has shown that there is a shortage of milk and dairy products in the nourishment of our population. Since nutrition plays an important role in maintaining working and health efficiency of the workers employed in industry, it is necessary to introduce the deficient foodstuffs into meal composition. The investigation of the workers\u27 food intake (a broad assortment of 1200-1500 meals was prepared daily in the central kitchen), carried out during a ten year period, has shown that a standard meal contains 3.78% of milk and dairy products, that is, only 42% of the recommended values. By introducing diet meals into the structure of workers\u27 nutrition, a share of 7.78%, which is 86% of the recommended values, has been achieved, approaching the recommended energetic allowances; 9-10% for a meal of 13,388 J (3200 calories) or more. By weekly chemical analysis of the ready-made meals, it has been determined that the ratio of proteins, fats and carbohydrates, as well of the vitamins (B1, B2, niacin, C) in diet meals meets the recommended values. However, the vitamin A makes up only 29.5% of the RDA. As for the minerals, calcium amounts to only 13.3% of the RDA. The revealed deficits could be removed by introducing well-planned diet meals rich in milk and dairy products. Monthly chemical analysis of the ready-made meals, have shown that a standard meal introduces 234.8 mg of Ca, that is 83,9% of the recommended workers\u27 food Ca intake values. Diet meals introduce 310.9 mg Ca, that is 111% of the recommended workers\u27 food Ca intake values. The values of vitamin A in standard and diet meals, which were checked in monthly chemical analysis, were near the recommended daily values