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undergraduate thesis
Stavovi stanovništva Republike Hrvatske prema glutenu
Požega: Josip Juraj Strossmayer University of Osijek, Faculty of Tourism and Rural Development in Požega, 2023. urn:nbn:hr:277:975031
Slavić, Anja
Josip Juraj Strossmayer University of Osijek
Faculty of Tourism and Rural Development in Pozega

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Slavić, A. (2023). Stavovi stanovništva Republike Hrvatske prema glutenu (Undergraduate thesis). Požega: Josip Juraj Strossmayer University of Osijek, Faculty of Tourism and Rural Development in Pozega. Retrieved from https://urn.nsk.hr/urn:nbn:hr:277:975031

Slavić, Anja. "Stavovi stanovništva Republike Hrvatske prema glutenu." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Tourism and Rural Development in Pozega, 2023. https://urn.nsk.hr/urn:nbn:hr:277:975031

Slavić, Anja. "Stavovi stanovništva Republike Hrvatske prema glutenu." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Tourism and Rural Development in Pozega, 2023. https://urn.nsk.hr/urn:nbn:hr:277:975031

Slavić, A. (2023). 'Stavovi stanovništva Republike Hrvatske prema glutenu', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Tourism and Rural Development in Pozega, accessed 15 July 2024, https://urn.nsk.hr/urn:nbn:hr:277:975031

Slavić A. Stavovi stanovništva Republike Hrvatske prema glutenu [Undergraduate thesis]. Požega: Josip Juraj Strossmayer University of Osijek, Faculty of Tourism and Rural Development in Pozega; 2023 [cited 2024 July 15] Available at: https://urn.nsk.hr/urn:nbn:hr:277:975031

A. Slavić, "Stavovi stanovništva Republike Hrvatske prema glutenu", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Tourism and Rural Development in Pozega, Požega, 2023. Available at: https://urn.nsk.hr/urn:nbn:hr:277:975031

Metadata
TitleStavovi stanovništva Republike Hrvatske prema glutenu
Title (english)Attitudes of the Population of the Republic of Croatia Towards Gluten
AuthorAnja Slavić
MentorValentina Obradović (mentor)
Committee memberAna Mrgan (predsjednik povjerenstva)
Committee memberValentina Obradović (član povjerenstva)
Committee memberHelena Marčetić (član povjerenstva)
GranterJosip Juraj Strossmayer University of Osijek
Faculty of Tourism and Rural Development in Pozega
Požega
Defense date and country2023-09-27, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Zadatak ovog završnog rada bio je istražiti koliko je stanovništvo Republike Hrvatske upoznato i koliko raspoznaje gdje se sve može pronaći gluten, što je zapravo gluten, što je celijakija te na koje sve načine može doći do kontaminacije glutenom. Za prikupljanje podataka korišten je posebno osmišljen anketni upitnik, a metoda istraživanja uključuje 203 ispitanika različite dobne skupine, mjesta stanovanja i obrazovanja. Također, u anketi su sudjelovale osobe koje nemaju zdravstvenih problema vezanih za intoleranciju na gluten te osobe iz udruge „Celijakija – potpora i savjeti“ koje boluju od istoimene bolesti. Rezultati ukazuju na to, da je velika većina stanovništva Republike Hrvatske informirana o prisutnošću glutena u određenim proizvodima, kao i bolesti uzrokovane osjetljivošću na gluten, iako svi ispitanici ne znaju da je gluten bjelančevina. Polovica ispitanika izbjegava gluten u svojoj prehrani, najviše zbog zdravstvenih razloga, a potom jer žive u istom kućanstvu s osobom oboljelom od celijakije. Unatoč tome što je stanovništvo uglavnom upoznato s mogućim načinima kontaminacije glutenom, postoji određen broj ispitanika kojima su načini kontaminacije nepoznati te se ukazuje potreba za boljom informiranošću o istim.
Abstract (english)
The task of this final thesis was to investigate how much the population of the Republic of Croatia knows and how much they recognize where gluten can be found, what gluten is, what celiac disease is and in what ways gluten contamination can occur. A survey questionnaire was specially designed for data collection, and the research method includes 203 respondents of different age groups, places of residence and education. Also, people who do not have health problems related to gluten intolerance and people from the association "Celiac Disease - Support and Advice" who suffer from the disease of the same name participated in the survey. The results indicate that most of the population of the Republic of Croatia is informed about the presence of gluten in certain products, as well as diseases caused by sensitivity to gluten, although not all respondents know that gluten is a protein. Half of the respondents avoid gluten in their diet, mostly for health reasons, and then because they live in the same household with a person suffering from celiac disease. Despite of the fact that the population is mostly familiar with the possible ways of contamination with gluten, there is a certain number of patients who are unaware of the ways of contamination, and the need for better information about them is indicated.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:277:975031
Study programmeTitle: Biotechnical Sciences - Food Technology
Study programme type: professional
Study level: undergraduate
Academic / professional title: prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
Created on2023-10-09 12:33:14