Changes of body composition among university students depending on the consumption frequency of selected bakery products

• Հիմնական հեղինակներ: Martina Gažarová (Հեղինակ), Lucia Mečiarová (Հեղինակ), Silvia Meňhartová (Հեղինակ), Maroš Bihari (Հեղինակ)
• Ձևաչափ: Գիրք
• Հրապարակվել է: National Institute of Public Health - National Institute of Hygiene, 2021-09-01T00:00:00Z.
• Խորագրեր: article
• Առցանց հասանելիություն: Connect to this object online.

Background. Bakery products such as bread, rolls, croissants and others are an important part of eating habits. Recently, their consumption has been associated with an undesirable increase and prevalence of overweight or obesity. Objective. The aim of the work was to analyze the influence of the con...