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


Year of publication 2004
Type Article in Proceedings
Conference Fizjologiczne uwarunkowania postępowania dietetycznego
MU Faculty or unit

Faculty of Sports Studies

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.

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