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master's thesis
Kakvoća prehrane u domu za starije osobe u Tuzli
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2012. urn:nbn:hr:109:955590
Divković, Ivana
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food and Nutrition Research
Sub-department of Nutrition

Cite this document

Divković, I. (2012). Kakvoća prehrane u domu za starije osobe u Tuzli (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:955590

Divković, Ivana. "Kakvoća prehrane u domu za starije osobe u Tuzli." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2012. https://urn.nsk.hr/urn:nbn:hr:109:955590

Divković, Ivana. "Kakvoća prehrane u domu za starije osobe u Tuzli." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2012. https://urn.nsk.hr/urn:nbn:hr:109:955590

Divković, I. (2012). 'Kakvoća prehrane u domu za starije osobe u Tuzli', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 27 April 2024, https://urn.nsk.hr/urn:nbn:hr:109:955590

Divković I. Kakvoća prehrane u domu za starije osobe u Tuzli [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2012 [cited 2024 April 27] Available at: https://urn.nsk.hr/urn:nbn:hr:109:955590

I. Divković, "Kakvoća prehrane u domu za starije osobe u Tuzli", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2012. Available at: https://urn.nsk.hr/urn:nbn:hr:109:955590

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Metadata
TitleKakvoća prehrane u domu za starije osobe u Tuzli
Title (english)Nutrition quality in the nursing home in Tuzla
AuthorIvana Divković
MentorDaniela Čačić Kenjerić (mentor)
Committee memberMilena Mandić
Committee memberDaniela Čačić Kenjerić
Committee memberDaliborka Koceva Komlenić
Committee memberLjiljana Primorac
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food and Nutrition Research)
(Sub-department of Nutrition)
Osijek
Defense date and country2012-06-20, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Odgovarajuća prehrana je nužna za očuvanje zdravlja i sprečavanje nastanka bolesti. Njezin značaj posebice dolazi do izražaja kod osoba u razvoju i kod starije populacije. Cilj ovoga rada je bio ispitati kvalitetu prehrane korisnika smještenih u domu za starije osobe u Tuzli, te predložiti mjere za njegovo unapređenje. Analiziran je mjesečni jelovnik, a u tu svrhu korišten je računalni programm NutriPro. Dobivene vrijednosti su uspoređene s preporukama za starije osobe. Utvrđeno je, da je dnevni unos energije, bjelančevina, masti i kolesterola veći od preporučenog, a unos ugljikohidrata manji. Rezultati analize jelovnika također ukazuju na nedovoljan unos Ca, Mg, K, Zn i Cu, kao i vitamina C, A, D, E, niacina, folata, B6 i biotina. Unos preostalih minerala i vitamina zadovoljava preporuke. Jednostavan odabir crnog umjesto bijelog kruha rezultira poboljšanjem unosa prehrambenih vlakana i vitamina B skupine, kao i unosa nekih minerala.
Abstract (english)
Proper nutrition is essential for preserving health and preventing diseases. Its importance is easily observable among older population and persons in development. The aim of this paper was to examine the quality of nourishment of people located in the home for elderly persons in Tuzla, in order to propose measures for its improvement. Computer programme NutriPro was used to analyze the monthly menu. Obtained values were compared to the recommendations for elderly persons. It was found that the daily intake of energy, proteins, fat and cholesterols is higher than recommended while the intake of carbohydrates is lower. The results of the menu analysis also show insufficient intake of calcium, magnesium, potassium, zinc and cuprum as well as vitamins C, A, D, E, niacine, folate, B6 and biotin. Intake of the remaining minerals and vitamins meets the recommendations. The simple choice of black instead of white bread results in improved intake of dietary fibers and B group of vitamins, as well as the intake of certain minerals.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:955590
Study programmeTitle: Food Science and Nutrition
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra inženjer/inženjerka nutricionizma i znanosti o hrani (magistar/magistra inženjer/inženjerka nutricionizma i znanosti o hrani)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
RepositoryRepository of the Faculty of Food Technology Osijek
Created on2015-12-14 14:14:16

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