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master's thesis
Utjecaj odnosa cijene i energetske gustoće hrane na kvalitetu prehrane
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2012. urn:nbn:hr:159:210355
Bolarić, Margareta
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Quality Control
Laboratory for Nutrition Science

Institutional repository: Repository of the Faculty of Food Technology and Biotechnology

Cite this document

Bolarić, M. (2012). Utjecaj odnosa cijene i energetske gustoće hrane na kvalitetu prehrane (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:210355

Bolarić, Margareta. "Utjecaj odnosa cijene i energetske gustoće hrane na kvalitetu prehrane." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2012. https://urn.nsk.hr/urn:nbn:hr:159:210355

Bolarić, Margareta. "Utjecaj odnosa cijene i energetske gustoće hrane na kvalitetu prehrane." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2012. https://urn.nsk.hr/urn:nbn:hr:159:210355

Bolarić, M. (2012). 'Utjecaj odnosa cijene i energetske gustoće hrane na kvalitetu prehrane', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 07 November 2024, https://urn.nsk.hr/urn:nbn:hr:159:210355

Bolarić M. Utjecaj odnosa cijene i energetske gustoće hrane na kvalitetu prehrane [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2012 [cited 2024 November 07] Available at: https://urn.nsk.hr/urn:nbn:hr:159:210355

M. Bolarić, "Utjecaj odnosa cijene i energetske gustoće hrane na kvalitetu prehrane", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2012. Available at: https://urn.nsk.hr/urn:nbn:hr:159:210355

Metadata
TitleUtjecaj odnosa cijene i energetske gustoće hrane na kvalitetu prehrane
Title (english)The impact of relation beetween food prices and energy density on diet quality
AuthorMargareta Bolarić
MentorZvonimir Šatalić (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Quality Control)
(Laboratory for Nutrition Science)
Zagreb
Defense date and country2012-09-27, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Prehrana bogata namirnicama niske energetske gustoće, kao što su voće i povrće, povezana je s manjim rizikom od pretilosti i boljim zdravstvenim stanjem, ali je riječ o skupljoj hrani, dok je hrana visoke energetske gustoće, ona bogata šećerom i mastima, jeftinija i pristupačnija, ali je povezana s rizikom od pretilosti i raznih kroničnih bolesti. Cilj ovog rada bio je prikupiti podatke o cijeni hrane niske i visoke energetske gustoće i pokazati kako cijena i ekonomska dostupnost hrane imaju utjecaj na odabir hrane i zdravlje potrošača. Podaci o cijeni i energetskog gustoći su prikupljeni u tri trgovine na području grada Zagreba za ukupno 137 sirovih namirnica i industrijskih proizvoda. Rezultati pokazuju da je hrana niske skuplja od one visoke energetske gustoće (npr. 1000 kcal iz zelenih tikvica (15 kcal/100 g) košta 124,20 kn, a 1000 kcal iz kiselog vrhnja (138 kcal/100 g) košta 13,99 kn). Utvrđena je negativna korelacija (r=-0,40; p<0,001) između energetske gustoće (kcal/100 g) i cijene 1000 kcal. Potrebno je osmisliti strategije kojima bi se cijena hrane niske energetske gustoće smanjila, kako bi se potaknuo njen unos i poboljšala kvaliteta prehrane, a time i zdravlje potrošača.
Abstract (english)
Low-energy density diet, high in fruits and vegetables, is related to lower obesity risk and to better health status, but is more expensive. High-energy density diet, high in sugar and fat, is cheaper and more affordable, but is related to higher obesity and chronic diseases risk. The aim of this work was to collect food prices according to their energy density (low vs. high) and to show how food affordability affects food choice and consumers health. Data was collected from three food stores in Zagreb for 137 raw foods and processed food products. Results show that low-density food is more expensive than high-density food (for example, 1000 kcal from green zucchini (15 kcal/100 g) cost 124.20 kn while 1000 kcal from sour cream (138 kcal/100 g) cost 13.99 kn). Negative correlation was observed (r=-0.40; p<0.05) for energy density (kcal/100 g) and price of 1000 kcal. Therefore, it is necessary to develop strategies in order to reduce cost of low-energy density food and encourage its intake since it would improve diet quality, which could lead to better costumers' health.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:210355
Study programmeTitle: Nutrition
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra nutricionizma (magistar/magistra nutricionizma)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2017-05-10 09:57:46