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The aim of this study was to assess the daily intake of cereal products among adolescents and to estimate the factors that influence them to choose this food. A sample of 861 adolescents (average age of 14.8 years) from 23 schools was enrolled. Cereal products consumption was estimated using FFQ, while the reasons for cereals intake were assessed using a specially designed questionnaire. Boys consumed more bread (p=0.02), while girls consumed more pasta (p

The risk is a major part of the economic environment in which economic agents in agriculture operates. Identifying, quantifying and determining the influences that it induces on economic phenomena are a permanent problem for the personnel. Companies in agriculture and food industry prefer to adopt an attitude problem of active risk, in order to decrease volume loss or the possibility of such a loss. One important way of protection against risks that lie production and trade in grain is the futures contracts. The existence of futures market has a positive impact on the cereals market by achieving a hedging risks arising from the activity of farmers. In this paper we want to address the development and implementation of strategies for trading futures contracts on the stock exchanges of goods or values, achieving a connection between the cereals market and futures market. The use of modern means of protection against risks presents certain advantages for any agricultural producer or trader.

Zbornik sadrži 68 cjelovitih radova

The aim of this study was to examine the effect of breakfast habits on the daily energy, macronutrients, dietary fibre and cereals intake in a group of students at the University of Rijeka. The study sample (n=601), with an average age of 22.1&plusmn ; ; 1.2 y, was divided according to the type of food eaten for breakfast into: skippers (BS 30.28 %), high fat-high sugar (HF-HS 6.49%), high fat-high protein (HF-HP 14.97 %) and cereal-based (CB 48.26%) breakfast eaters. For assessing food habits, daily energy and nutrients intake, the semi-quantified FFQ was used, from which the consumption of unrefined and refined cereals was also represented. The results obtained have shown that subjects who ate HF-HP breakfast had higher daily energy and carbohydrates intake (p

Cereals, especially whole grains, are an important source of energy, but they are also valuable sources of B vitamins and some minerals. The aim of this work was to determine daily intake of cereals and their products as well as to examine the contributions of cereals to vitamins (thiamine, riboflavin, niacin, pyridoxine) and minerals (Na, K, Ca, P, Fe) intakes among group of Croatian adults. In this survey participated 120 healthy volunteers (84 women and 36 men) 19-54 year old. 24-hour recall method with multi-pass procedure (repeated 10 times during one year) was used to obtain data on consumption of cereals and their products as well as dietary intake of vitamins and minerals from the same sources. The average daily intake of cereals for all subjects was 194 g/day. Seasonal average intakes were statistically lower in the spring (171 g/day) than in the autumn and winter (p

There are different definitions of functional food in different countries (USA, Japan, EU). A common definition is that functional food is similar in appearance to, or may be a conventional food, is consumed as part of a usual diet, and is demonstrated to have physiological benefits and/or reduce the risk of chronic disease beyond nutritional function. In Croatian legislation this group of foodstuffs is defined in Bylaw on dietetic foods. Cereals present the basic nutrition of human kind regardless of region, religion, social status or nationality. Natural whole grain composition (dietary fibres, minerals, vitamins), huge range of different varieties (wheat, rye, barley, rice, corn, pearl millet, sorghum, triticale, pseudo-cereals), as well as fertilizing methods (high lysine corn), enable whole range of functional food development (whole grain bread, multigrain cereal bread, dietary fibres enriched bread, high protein bread, gluten free bread, low-energy bread, dietetic pasta products, etc.). With additional raw materials usage (soy flour and soy proteins, dairy products, oil seeds, legumes, spices and dry fruits) a number of different functional products for different population (children, pregnant woman, elderly, sportsman etc) can be developed.

The aim of this work was to compare the way of weight control, dietary knowledge related to dietary fibre and cereals and intake of this food, between females which were dieting and non dieters group. The survey population included 253 female students with a mean age and standard deviation (SD) of 22.25± 1.47y. Dieting practices, nutritional knowledge and consumption of products from cereal group were assessed by using a specially designed survey instruments. The questionnaire consisted of demographic questions, questions regarding recent dieting practices, nutritional knowledge questionnaire and food frequency questionnaire. During the survey 34.39% of participants reported that they were trying to lose weight during the previous year. Surprisingly, high percentage (83.92%) of study participants in the acceptable weight category according to BMI, reported dieting, indicating large proportion of normal weight females with weight dissatisfaction. Between dieters only 10.30% were actually overweight (BMI>25). Of those who have tried dieting, 35% used meal skipping to control their weight with concerning proportion (approximately two thirds) of those who usually skip breakfast while the rest regularly skip the evening meal. Limiting portion size was practiced by 21.83% of those who had tried dieting techniques. The increasing frequency of exercise as weight loss method was reported by 16.09% of participants. The tendency to eat less bread was remarked among dieters (42.52% of dieters eat breads daily in comparison with 64.46% of non dieters). Dieters ate more frequently breakfast cereals and had more positive attitude toward whole grain products. Besides better knowledge about positive health effect of fibre consumption, more dieters had correctly identified fibre-rich food.

Republic of Croatia since indipendence proclamation declared for open market model and integration process of transition. Considering tightness of internal market and a loss of traditional markets, Croatian economic developement is based on export orientation with important agriculture role. The aim of this paper was to analyze cereal market importance and to give some advices for better adaptation in new and future conditions. Data about customs tariffs for terms of trade analysis between Croatia and main trade partners based on current multilateral and bilateral agreement were used in paper as well as other data were published by Croatian statistical Department, FAO publications and Ministry of Economy. Cereals in Croatia participate with 2/3 seeded areas. In 2001. the most freequent crop was maize (56%) and wheat (33%) and private sector dominated in total production. The merchandise coefficient was very low (about 20%) what point on faulty market organization, narrow distributional channels and high degree of autoconsumm. Relative share of cereals in import and export was about 10%. Croatia manage better terms of trade with EU, EFTA and CEFTA what is based on free trade, MFN customs, and for some products were prescribed quotas with prerogative customs.

Celiac disease is a lifelong disorder caused by gluten intolerance. A lifelong gluten-free diet is the only effective treatment of the disorder. The gluten-free diet requires strict avoidance of the prolamins of wheat, barley, rye and oats. The cereal group provides important amounts of most nutrients and they are an important part of a balanced diet. The aim of this study was to determine intake of grain products from 3-day food records in 30 patients with celiac disease adhering to a strict gluten-free diet. A questionnaire was used to determine intake of gluten-free flour and other cereals that are allowed in gluten-free diet. According to the this survey, people with celiac disease consumed an average of 5.1 servings of grain products per day and more then 80% met the recommendation for grain intake according to their energy intake. Foods reported by respondents were quantified in servings as defined by the Food Guide Pyramid. People with celiac disease use average of 8 kg of gluten-free flour per month. The most abounded cereals were cornmeal and rice, whereas millet and buckwheat consume only 20% of examinees.