Content of zinc in main meals consume by students of military university in Vyškov in the Czech Republic
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00216224%3A14510%2F11%3A00079816" target="_blank" >RIV/00216224:14510/11:00079816 - isvavai.cz</a>
Result on the web
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DOI - Digital Object Identifier
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Alternative languages
Result language
angličtina
Original language name
Content of zinc in main meals consume by students of military university in Vyškov in the Czech Republic
Original language description
In the thesis the content of zinc of thirteen dishes obtained in Military University of Ground Forces in Vyškov was defined by means of the chemical analysis and theoretical calculation. According to the chemical analysis, the biggest amount of zinc wasproven in the following dishes: roast chicken with rice and cucumber salad, while the smallest amount of zinc contained fried cauliflower, chips and tatar sauce. Having compared the results of the chemical analysis and of the theoretical calculation, werealized that it is not possible to compare these two methods because their results differ. Based on theory that midday meal presents 50% of recommended day intake of all nutrients and minerals, it should be the optimum intake of zinc for adult person inordinary food configuration 6 ? 7,5 mg. These requirements subserve only the dish ?Fried cheese, potatoes dumplings, tartar sauce?.
Czech name
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Czech description
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Classification
Type
O - Miscellaneous
CEP classification
GM - Food industry
OECD FORD branch
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Result continuities
Project
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Continuities
I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace
Others
Publication year
2011
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů