Popis literature
 
Autori tekstova:
  • Iva Alebić, dipl.ing. bioteh.
  • Sandra Krstev, dipl.ing. nutricionist
  • Dr.sc. Darija Vranešić Bender
 
Povrće
 
  1. Mary Ann S. Van Duyn, PhD, MPh, Rd; Elizabeth Pivonka, PhD, Rd (2000): Overviev of the health benefits of fruit and vegetable consumption for the dietetics professional: Selected literature, J Am Diet Assoc.100: 1511-1521.
  2. Crop & Food Research and Heinz Wattie’s Australasia: Frozen Vegetables – Do They Count? A comparison of the nutrient content of Wattie's freshlock frozen vegetables with fresh vegetables.
  3. Favell, D.J.(1998): A comparison of vitamin C content of fresh and frozen vegetables. Food Chemistry. Vol 62, 1,:59-64.
  4. Winston J. Craig, PhD, Rd (1997): Phytochemicals: Guardians of our health, J Am Diet Assoc. 97 (suppl. 2): S199-S204.
  5. Yao, L.H., Jiang, Y.M., Shi, J., Tomas-Barberan, F.A., Datta, N., Singanusong, R., Chien, S.S. (2004): Flavonoids in Food and their Health Benefits. Plant Foods for Human Nutrition. 59 : 113-122.
  6. Državni zavod za statistiku (2007): Statističke informacije 2007,
    www.dzs.hr
  7. US Food and Drug Administration: Fruits and Vegetables: Eating your way to 5 a day,
    http://www.fda.gov/fdac/features/1997/297_five.html
  8. United States Department of Agriculture: Inside the Pyramid: Vegetables, http://www.mypyramid.gov/pyramid/vegetables.html
  9. T. Lovrić (2000): Procesi u prehrambenoj industriji s osnovama prehrambenog inženjerstva, Hinus, Zagreb

Preporučeni link: http://www.fruitsandveggiesmatter.gov

 
RIBE
 

Važnost ribe u prehrani

  1. http://www.foodtimeline.org
  2. http://www.americanheart.org/presenter.jhtml?identifier=4632
  3. Circulation 106:2747-2757, 2002.
  4. Državni zavod za statistiku (2007): Statističke informacije 2007,
    www.dzs.hr

Nutritivna vrijednost ribe

  1. Reiner E, Tedeschi-Reiner E, Stajminger G.; The role of omega-3 fatty acids from fish in prevention of cardiovascular diseases; Lijec Vjesn. 2007 Oct-Nov;129(10-11):350-5
  2. Circulation 106:2747-2757, 2002.
  3. http://www.oceansatlas.org/world_fisheries_and_aquaculture/html/util/compos/compos/default.htm

Metoda brzog smrzavanja

  • T. Lovrić (2000): Procesi u prehrambenoj industriji s osnovama prehrambenog inženjerstva, Hinus, Zagreb

Gotova jela

  1. Farshchi, H.R., Taylor, M.A., Macdonald, I.A. (2005) Beneficial metabolic effects of regular meal frequency on dietary thermogenesis, insulin sensitivity, and fasting lipid profiles in healthy obese women American Journal of Clinical Nutrition, Vol. 81, No. 1, 16-24.
  2. Lappalainen, R., Kearneyc, J., Gibney, M. (1998) A Pan EU survey of consumer attitudes to food, nutrition and health: an overview Food Quality and Preference Vol. 9, No. 6, pp. 467-478.
  3. I. o. M. Food and Nutrition Board. (1997) Dietary Reference Intakes. Washington, DC, National Academy Press.
  4. Krause's Food, Nutrition and Diet Therapy (2000) Saunders Company, Philadelphia.
  5. Modern Nutrition in Health and Disease (1999) Lippincott Williams & Wilkins, Philadelphia.