Fecha de publicación: 28/10/2024 Fuente: Foods - Revista científica (MDPI) Foods, Vol. 13, Pages 3432: Development of Nutrient Rich Morning Meals for Students by Concept of Tapas
Foods doi: 10.3390/foods13213432
Authors:
Valentina Obradović
Maja Ergović Ravančić
Helena Marčetić
Nikola Vuksanović
Svjetlana Škrabal

A correlation between nutritional status and academic achievement has been established by many studies, but students′ eating habits often do not meet nutritional recommendations. Breakfast consumption has a positive effect on cognitively demanding tasks and results in better attention and memory. The goal of this work was to develop well-balanced, nutritionally rich morning meals for students based on the concept of tapas, a combination of several different small meals composed of different ingredients. An introductory survey about students’ morning eating habits was conducted among students of the Faculty of Tourism and Rural Development in Požega, Croatia. Forty-six full-time students (9.50% of total number of students at the faculty) participated in the survey. Sixteen types of tapas were prepared combining ingredients which students rated as desirable (cheese, prosciutto, peppers, milk spread) and undesirable (blue fish, dry fruit, cauliflower, chickpeas) in the initial survey. Tapas (one tapa = one sample) were scored by a sensory panel of 16 students, and nutritional value of the samples was assessed by web application Program Prehrane® (The Nutrition Program). All samples except two were scored as desirable by more than 60% of students, meaning that even ingredients which have been initially scored as undesirable, can be incorporated into desirable meal when properly combined. Based on the analysis of energy and nutritional value of samples, students should combine 3 to 5 different tapas to fulfill their energy needs for breakfast or 1 to 2 different tapas for a morning snack. Developed tapas can provide a perfectly balanced meal rich in different micronutrients because they include ingredients which students normally do not include in their breakfast. Especially important ingredients were blue fish rich in unsaturated acids and selenium, nuts rich in selenium and vitamin E, and red peppers rich in vitamin C and carotenoids. Tapas containing cheese and prosciutto, students’ favorite ingredients, had the highest level of sodium and fats, but not above recommended values when combined with other tapas.