Procjena osobitosti prehrane u vegetarijanki s osobitim osvrtom na unos kalcija

Jajaš, Martina

prikaz prve stranice dokumenta Procjena osobitosti prehrane u vegetarijanki s osobitim osvrtom na unos kalcija

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master's thesis

Procjena osobitosti prehrane u vegetarijanki s osobitim osvrtom na unos kalcija

Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2009. urn:nbn:hr:159:080777

Jajaš, Martina

University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Quality Control
Laboratory for Nutrition Science

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APA 6th Edition

Jajaš, M. (2009). Procjena osobitosti prehrane u vegetarijanki s osobitim osvrtom na unos kalcija (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:080777

MLA 8th Edition

Jajaš, Martina. "Procjena osobitosti prehrane u vegetarijanki s osobitim osvrtom na unos kalcija." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2009. https://urn.nsk.hr/urn:nbn:hr:159:080777

Chicago 17th Edition

Harvard

Jajaš, M. (2009). 'Procjena osobitosti prehrane u vegetarijanki s osobitim osvrtom na unos kalcija', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 25 September 2024, https://urn.nsk.hr/urn:nbn:hr:159:080777

Vancouver

Jajaš M. Procjena osobitosti prehrane u vegetarijanki s osobitim osvrtom na unos kalcija [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2009 [cited 2024 September 25] Available at: https://urn.nsk.hr/urn:nbn:hr:159:080777

IEEE

M. Jajaš, "Procjena osobitosti prehrane u vegetarijanki s osobitim osvrtom na unos kalcija", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2009. Available at: https://urn.nsk.hr/urn:nbn:hr:159:080777

Cite this item: https://urn.nsk.hr/urn:nbn:hr:159:080777

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Title	Procjena osobitosti prehrane u vegetarijanki s osobitim osvrtom na unos kalcija
Title (english)	The evaluation of dietary specialties in vegetarian diet with particular regards to calcium intake
Author	Martina Jajaš
Mentor	Irena Colić Barić (mentor)
Granter	University of Zagreb Faculty of Food Technology and Biotechnology (Department of Food Quality Control) (Laboratory for Nutrition Science) Zagreb
Defense date and country	2009-06-05, Croatia
Scientific / art field, discipline and subdiscipline	BIOTECHNICAL SCIENCES Food Technology
Abstract	Cilj rada bio je procijeniti prehrambene navike i kakvoću vegetarijanske prehrane, s osobitim osvrtom na unos kalcija. U procjeni kakvoće prehrane korišten je 7-dnevni dnevnik prehrane i upitnik o učestalosti konzumiranja hrane i pića (FFQ). Za procjenu prehrambenog unosa kalcija koristio se FFQ, a za procjenu znanja o kalciju koristio se posebni upitnik. Istraživanjem je obuhvaćeno 50 ispitanica u dobi od 25 do 48 godina. Rezultati ispitivanja dnevnikom prehrane pokazali su da ispitanice imaju adekvatan unos masti, povišen unos proteina i ugljikohidrata te smanjen unos željeza, cinka i vitamina B12, a povišen unos folata, vitamina C i prehrambenih vlakana. S obzirom na BMI najveći broj ispitanica je adekvatnog stupnja uhranjenosti. Prosječan dnevni unos kalcija hranom je u skladu sa preporukama. Pri procjeni unosa kalcija niži unos utvrđen je primjenom FFQ u odnosu na dnevnik prehrane. Mlijeko i mliječni proizvodi su imali najveći doprinos u dnevnom unosu kalcija.
Abstract (english)	The aim of this study was to asses dietary habits and quality of vegetarian diet, with particular regards to calcium intake. In estimating dietary quality 7-day food diary and FFQ-food frequency questionnaire was used. FFQ was used to estimate the dietary intake of calcium, and a special questionnaire was used to evaluate the knowledge about calcium. The study has included 50 examinees aged from 25 to 48 years. Results of the the study showed that examinees have adequate lipids intake, but increased protein and carbohydrate intake; decreased iron, zinc and vitamin B12 intake and increased folat and vitamin C intake, as well as dietary fibres. According to BMI the largest number of the examinees have normale weight. Average daily intake of calcium by food is according to recommendations. Evaluating daily calcium intake a smaller amount was determined using FFQ compared to the food diary. Milk and dairy products had the largest contribution in daily calcium intake.
Keywords
Keywords (english)
Language	croatian
URN:NBN	urn:nbn:hr:159:080777
Study programme	Title: Food Technology; specializations in: Nutrition Course: Nutrition Study programme type: university Study level: graduate Academic / professional title: diplomirani inženjer prehrambene tehnologije; smjer nutricionizam (diplomirani inženjer prehrambene tehnologije; smjer nutricionizam)
Type of resource	Text
File origin	Born digital
Access conditions	Access restricted to students and staff of home institution
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Repository	Repository of the Faculty of Food Technology and Biotechnology
Created on	2017-08-30 11:41:04