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The aim of this work was to determine the portion of milk and dairyproducts as a source of macronutrients, energy, vitamins and minerals in average hotel menus for some category of hotel guests. For this purpose the evaluation of 66 whole day meals (breakfast, lunch and supper) on daily menus was made. Meals were therefore mathematically and statistically analysed and compared with recommendations (RDA and DRI) for middle aged and elderly guests, both genders. The obtained results indicateddoaj:190d34d752a7491d9a78de0f762c4ccf fatcat:6u2zxfnusvacdczev6wjuem2ee