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undergraduate thesis
Razvoj i preferencija okusa kod dojenčadi
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2012. urn:nbn:hr:159:001259
Šulje, Ivan
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Quality Control
Laboratory for Food Quality Control

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

Cite this document

Šulje, I. (2012). Razvoj i preferencija okusa kod dojenčadi (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:001259

Šulje, Ivan. "Razvoj i preferencija okusa kod dojenčadi." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2012. https://urn.nsk.hr/urn:nbn:hr:159:001259

Šulje, Ivan. "Razvoj i preferencija okusa kod dojenčadi." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2012. https://urn.nsk.hr/urn:nbn:hr:159:001259

Šulje, I. (2012). 'Razvoj i preferencija okusa kod dojenčadi', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 03 September 2024, https://urn.nsk.hr/urn:nbn:hr:159:001259

Šulje I. Razvoj i preferencija okusa kod dojenčadi [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2012 [cited 2024 September 03] Available at: https://urn.nsk.hr/urn:nbn:hr:159:001259

I. Šulje, "Razvoj i preferencija okusa kod dojenčadi", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2012. Available at: https://urn.nsk.hr/urn:nbn:hr:159:001259

Metadata
TitleRazvoj i preferencija okusa kod dojenčadi
Title (english)The development of taste and preferences in infants
AuthorIvan Šulje
MentorMirjana Hruškar (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Quality Control)
(Laboratory for Food Quality Control)
Zagreb
Defense date and country2012-07-02, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Nutrition
Abstract
Okus je jedno od pet ljudskih osjetila. Novorođenče ima urođenu sklonost za slatko, te često odbojnost prema gorkom okusu i novoj hrani. Proces učenja prihvaćanja okusa započinje još u majčinoj utrobi, a nastavlja se i tijekom dojenja. Iskustvo s varijacijama okusa u majčinom mlijeku olakšava prihvaćanje novih okusa hrane kod dojenčadi, no vrlo rana izloženost određenom okusu neposredno nakon dojenja može i potisnuti prihvaćanje toga okusa. Dojena djeca su ranije naučena na varijacije u okusima i u početku bolje prihvaćaju takve promjene, no nakon početnog perioda privikavanja, duljom izloženosti određenom okusu ne postoji razlika u prihvaćanju između dojenje djece i one hranjene putem bočice, čime se dokazuje da je prihvaćanje okusa proces koji se može naučiti. Stoga je cilj ovog rada bio, uvidom u najnoviju literaturu, ukazati na važnost planiranja i odabira prehrane već u trudnoći, kako bi se stvorio zdravi temelj za kasniju prehranu dojenčadi te preferenciju u odabiru hrane.
Abstract (english)
Taste is one of five human senses. An early sense of taste has great significance on future newborn because it prepares it for a future taste of breast milk and gives some memories for future. An infant has an innate preference for sweet and salty flavors, and aversion towards bitter tastes and new solid food. Learning process begins with the acceptance of flavors in the womb and continues through breastfeeding. Experience with flavor variations in breast milk facilitates the acceptance of new tastes in solid food and milk formula, but very early exposure to particular flavor immediately after breastfeeding may also suppress the acceptance of specific flavor. Breastfed children have initially better acceptance of taste variation than formula feed infants, but after period of adaptation and longer exposure to particular taste, there is no difference between new taste acceptances, which proves that taste acceptance process can be learned. The aim of this final work was to present the importance of food planning and selection during pregnancy by insight into the most recent literature, in order to create a healthy background for infant future preference in feeding and food selection.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:001259
Study programmeTitle: Nutrition
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) nutricionizma (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) nutricionizma)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2017-05-16 13:54:39