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undergraduate thesis
Prehrambene preporuke za oboljele od gihta
Požega: Josip Juraj Strossmayer University of Osijek, Faculty of Tourism and Rural Development in Pozega, 2024. urn:nbn:hr:277:824122
Malčić Gomerčić, Manuela
Josip Juraj Strossmayer University of Osijek
Faculty of Tourism and Rural Development in Pozega

Institutional repository: FTRR Repository

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Malčić Gomerčić, M. (2024). Prehrambene preporuke za oboljele od gihta (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:277:824122

Malčić Gomerčić, Manuela. "Prehrambene preporuke za oboljele od gihta." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Tourism and Rural Development in Pozega, 2024. https://urn.nsk.hr/urn:nbn:hr:277:824122

Malčić Gomerčić, Manuela. "Prehrambene preporuke za oboljele od gihta." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Tourism and Rural Development in Pozega, 2024. https://urn.nsk.hr/urn:nbn:hr:277:824122

Malčić Gomerčić, M. (2024). 'Prehrambene preporuke za oboljele od gihta', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Tourism and Rural Development in Pozega, accessed 30 November 2024, https://urn.nsk.hr/urn:nbn:hr:277:824122

Malčić Gomerčić M. Prehrambene preporuke za oboljele od gihta [Undergraduate thesis]. Požega: Josip Juraj Strossmayer University of Osijek, Faculty of Tourism and Rural Development in Pozega; 2024 [cited 2024 November 30] Available at: https://urn.nsk.hr/urn:nbn:hr:277:824122

M. Malčić Gomerčić, "Prehrambene preporuke za oboljele od gihta", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Tourism and Rural Development in Pozega, Požega, 2024. Available at: https://urn.nsk.hr/urn:nbn:hr:277:824122

Metadata
TitlePrehrambene preporuke za oboljele od gihta
Title (english)Dietary Recommendations for Gout Sufferers
AuthorManuela Malčić Gomerčić
MentorValentina Obradović (mentor)
Committee memberHelena Marčetić (predsjednik povjerenstva)
Committee memberValentina Obradović (član povjerenstva)
Committee memberSvjetlana Škrabal (član povjerenstva)
GranterJosip Juraj Strossmayer University of Osijek
Faculty of Tourism and Rural Development in Pozega
Požega
Defense date and country2024-09-19, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Zadatak ovog završnog rada bio je istražiti prehrambene preporuke za oboljele od gihta te analizirati jelovnike namijenjene za tu skupinu bolesnika koji su dostupni na web stranicama slijedećih ustanova: Opće županijske bolnice Požega, Medicinskog fakulteta u Osijeku, KBC-a Rijeka, Kliničke bolnice Dubrava. U tu svrhu je korištena web aplikacija Program prehrane. Također su pripremljeni i vlastiti jelovnici sukladno preporukama. Analiza ukazuje da većina jelovnika zadovoljava energetskom vrijednošću prema preporukama. Jelovnici sadrže puno povrća i voća koje pomaže oboljelima smanjiti akutnu upalu. Kod jelovnika je vidljivo da nema povećanja višestrukih zasićenih masti iznad preporučenog dnevnog unosa koje su štetne za osobe oboljele od gihta. Mikronutrijenti: fosfor, mangan, vitamin K, vitamin B3 i folat su višestruko iznad preporučenog dnevnog unosa u većini jelovnika zbog mliječnih proizvoda, povrća i voća koji su bogate njima što ne predstavlja nikakav utjecaj na zdravlje kod osoba koje su oboljele od gihta jer ne sadrže veće količine purina.
Abstract (english)
The task of this final thesis was to research dietary recommendations for gout sufferers and analyse the menus available on the websites of the following institutions: Požega County General Hospital, Medical Faculty in Osijek, KBC Rijeka, Dubrava Clinical Hospital. For this purpose, Program prehrane web application was used. They also prepared their own menus in accordance with the recommendations. The analysis indicates that most of the menus satisfy the energy value according to the recommendations. The menus contain a lot of vegetables and fruits that help patients reduce acute inflammation. The menu shows that there is no increase in saturated fats above the recommended daily intake, which are harmful for people with gout. Micronutrients: phosphorus, manganese, vitamin K, vitamin B3 and folate are twice the recommended daily intake in most menus due to dairy products, vegetables and fruits that are rich in them, which does not represent any health impact for people with gout because they do not contain purine.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:277:824122
Study programmeTitle: Enogastronomy
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 on2024-10-23 09:15:19