Twice in the years 1995 and 1996 in the autumn seasons daily meals (breakfasts, dinners, suppers) from the canteen of the Nursing Home in Cracow were subjected to analysis in 10 consecutive days. Simultaneously evaluation of the feeding system of elderly people was performed on the basis of the recommended standards according to the menus and expenditure for foodstuffs. Studies conducted on daily meals of elderly people in the autumn season have shown that daily acceptable intake of nitrate and nitrite was not exceeded.
Badaniom poddano szpinak i marchew. Warzywa blanszowano, schładzano i zamrażano w temp. —35°C. Mrożonki składowano w temp. —20°C. Marchew również konserwowano w puszkach. Głównym celem badań było wykazanie, kiedy i w jakich warunkach tworzą się w tych przetworach bezpośrednio szkodliwe azotyny.
This study presents a review of Polish and foreign papers dealing with the effects of various factors on the contents of nitrates and nitrites in potato tubers. The level of nitrates and nitrites in the tubers depends on many factors, among which the most important are the amount of available nitrogen, kind of soil, its richness and reaction as weil as variety of climatic conditions during vegetation. One of the most significant factors affecting the level of nitrates in potatoes is the rate, form and means of fertilizing with nitrogen as well as phosphorus and potassium fertilizing. It was found that all applied culinary techniques resulted in decreased nitrate and nitrite content in the tubers. During storage of potato tubers a significant lass in nitrate and nitrite content was observed depending on variety.