Dijetoterapija pretilosti uvođenjem mediteranskog načina prehrane

Cotić, Jana

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undergraduate thesis

Dijetoterapija pretilosti uvođenjem mediteranskog načina prehrane

Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. urn:nbn:hr:159:141263

Cotić, Jana

University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Quality Control
Laboratory for Food Chemistry and Biochemistry

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APA 6th Edition

Cotić, J. (2011). Dijetoterapija pretilosti uvođenjem mediteranskog načina prehrane (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:141263

MLA 8th Edition

Cotić, Jana. "Dijetoterapija pretilosti uvođenjem mediteranskog načina prehrane." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. https://urn.nsk.hr/urn:nbn:hr:159:141263

Chicago 17th Edition

Harvard

Cotić, J. (2011). 'Dijetoterapija pretilosti uvođenjem mediteranskog načina prehrane', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 09 January 2025, https://urn.nsk.hr/urn:nbn:hr:159:141263

Vancouver

Cotić J. Dijetoterapija pretilosti uvođenjem mediteranskog načina prehrane [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2011 [cited 2025 January 09] Available at: https://urn.nsk.hr/urn:nbn:hr:159:141263

IEEE

J. Cotić, "Dijetoterapija pretilosti uvođenjem mediteranskog načina prehrane", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2011. Available at: https://urn.nsk.hr/urn:nbn:hr:159:141263

Cite this item: https://urn.nsk.hr/urn:nbn:hr:159:141263

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Metadata

Title	Dijetoterapija pretilosti uvođenjem mediteranskog načina prehrane
Title (english)	Dietotherapy obesity introducing the mediterranean diet
Author	Jana Cotić
Mentor	Ines Panjkota Krbavčić (mentor)
Granter	University of Zagreb Faculty of Food Technology and Biotechnology (Department of Food Quality Control) (Laboratory for Food Chemistry and Biochemistry) Zagreb
Defense date and country	2011-07-22, Croatia
Scientific / art field, discipline and subdiscipline	BIOTECHNICAL SCIENCES Nutrition
Abstract	Pretilost je stanje nakupljanja prekomjernog masnog tkiva u organizmu. Nastaje kao rezultat povećanog unosa i/ili smanjenje potrošnje energije. Mediteranski način prehrane, smatra se zlatnim standardom pravilne prehrane, i ima pozitivan učinak na smanjenje rizika od kardiovaskularnih kroničnih bolesti. U radu je praćena skupinu od 5 pacijenata koji su patili od prekomjerne tjelesne mase odnosno ustanovljen im je prvi stupanj pretilosti, s ciljem edukacije pacijenata o hipolipemičkoj redukcijskoj dijeti (mediteranska) i učinku same edukacije na promjenu prehrambenih navika pacijenata. U procjeni unosa hrane i pića korišteni su sedmodnevni bolnički jelovnici i upitnik o prehrani. Prehrambeni status ispitanika odreĎen je antropometrijskim metodama. Analiza podataka pokazala je kako je došlo do redukcije tjelesne mase kroz 90-o dnevno praćenje pacijenata na mediteranskoj prehrani. Pacijenti su smanjili unos crvenog mesa, a povećali unos ribe, voća i povrća.
Abstract (english)	Obesity is a condition of excessive accumulation of fat in the body, resulting in increased uptake and/or reducing energy consumption. Mediterranean diet, is extremely popular today, is considered the gold standard of proper nutrition, and has a positive effect on reducing the risk of chronic cardiovascular diseases. This article provides a group of 5 patients who suffered from overweight and established their first degree of obesity. The aim of this study was to determine the effect of education on hipolypemich weight reduction (Mediterranean diet) and change the eating habits of the patient. In assessing the nutritional status was used seven days of hospital menus and the questionnaire on diet. Nutritional status of respondents was determined by antrophometric methods. Data analysis showed that there was a reduction in body weight through a 90-day monitoring of patients on the Mediterranean diet. Patients are reduced intake of red meat and increasd intake of fish, fruits and vegetables.
Keywords
Keywords (english)
Language	croatian
URN:NBN	urn:nbn:hr:159:141263
Study programme	Title: Nutrition Study programme type: university Study level: undergraduate Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) nutricionizma (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) nutricionizma)
Type of resource	Text
File origin	Born digital
Access conditions	Access restricted to students and staff of home institution
Terms of use
Repository	Repository of the Faculty of Food Technology and Biotechnology
Created on	2017-05-18 11:49:47