Publication details
Preferencje dodatków do potraw mięsnych w zakładach żywienia zbiorowego wśród uczniów i studentów szkół wyższych
| Title in English | Preference of side-dish to meat meal in dining halls for secondary-level pupils and university students |
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| Authors | |
| Year of publication | 2004 |
| Type | Article in Proceedings |
| Conference | Fizjologiczne uwarunkowania postępowania dietetycznego |
| MU Faculty or unit | |
| Citation | |
| Keywords | nutrition - lunches - side-dish to meat meal - favorite meal |
| Description | In a sociological search, preferences of students motivation concerning the choice of meals, their preferences of meat and starchy dishes served with meat in the main course were determined in students cafeterias. Potato products, especially mashed, boiled potatoes or French fries were preferred to rice or traditional Czech dumplings. Pasta and bread were least acceptable. |