Search

The goal of this study was to explore attitudes and habits of Serbian preschool and school children in consumption of meat products, milk and milk products, eggs and egg products and honey and bee products. The survey was conducted on a sample of 227 children, divided into three different age groups: preschool (ages 4-6), primary school I-IV grade (ages 7-11) and primary school V-VIII grade (ages 12-15). The results showed that all examined groups of children consumed meat products, milk and milk products, eggs and egg products, and honey and bee products. In all groups of children, the most frequently consumed food (among our food category choices) was dried ham (consumed by 19.64% of preschool children; 23.75% of schoolchildren from I-IV grade; 19.74% of schoolchildren from V-VIII grade). Fewer preschool children consumed sterilized milk compared to children of school age. The results showed that in all three groups of children, the most commonly consumed milk products were yoghurt (from 12.20 to 15.29% of children consumed these) and sour cream (from 11.57 to 12.74% of children consumed this), while kefir was the least-consumed product. In addition, there was no difference in consumption of boiled or fried eggs in the examined groups of children, while the consumption of egg products (mayonnaise) was higher in the group of preschool children than in the group of schoolchildren from V-VIII grade. Preschool children consumed honey 14.99% more often than schoolchildren from I-IV grade, and 14.49% more often than did schoolchildren from grade V-VIII.

Although milk/dairy consumption is part of many cultures and is recommended in most dietary guidelines around the world, its contribution to overall diet quality remains a matter of controversy, leading to a highly polarized debate within the scientific community, media and public sector. The present article, at first, describes the evolutionary roots of milk consumption, then reviews the milk-derived bioactive peptides as health-promoting components. The third part of the article, in general, presents the associations between milk nutrients, disease prevention, and health promotion.

Although milk/dairy consumption is part of many cultures and is recommended in most dietary guidelines around the world, its contribution to overall diet quality remains a matter of controversy, leading to a highly polarized debate within the scientific community, media and public sector. The present article, at first, describes the evolutionary roots of milk consumption, then reviews the milk-derived bioactive peptides as health-promoting components. The third part of the article, in general, presents the associations between milk nutrients, disease prevention, and health promotion.

The goal of this study was to explore attitudes and habits of Serbian preschool and school children in consumption of meat products, milk and milk products, eggs and egg products and honey and bee products. The survey was conducted on a sample of 227 children, divided into three different age groups: preschool (ages 4-6), primary school I-IV grade (ages 7-11) and primary school V-VIII grade (ages 12-15). The results showed that all examined groups of children consumed meat products, milk and milk products, eggs and egg products, and honey and bee products. In all groups of children, the most frequently consumed food (among our food category choices) was dried ham (consumed by 19.64% of preschool children; 23.75% of schoolchildren from I-IV grade; 19.74% of schoolchildren from V-VIII grade). Fewer preschool children consumed sterilized milk compared to children of school age. The results showed that in all three groups of children, the most commonly consumed milk products were yoghurt (from 12.20 to 15.29% of children consumed these) and sour cream (from 11.57 to 12.74% of children consumed this), while kefir was the least-consumed product. In addition, there was no difference in consumption of boiled or fried eggs in the examined groups of children, while the consumption of egg products (mayonnaise) was higher in the group of preschool children than in the group of schoolchildren from V-VIII grade. Preschool children consumed honey 14.99% more often than schoolchildren from I-IV grade, and 14.49% more often than did schoolchildren from grade V-VIII.