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undergraduate thesis
Dijetoterapija pretilosti uvođenjem mediteranskog načina prehrane
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. urn:nbn:hr:159:141263
Cotić, Jana
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Quality Control
Laboratory for Food Chemistry and Biochemistry

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

Cite this document

Cotić, J. (2011). Dijetoterapija pretilosti uvođenjem mediteranskog načina prehrane (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:141263

Cotić, Jana. "Dijetoterapija pretilosti uvođenjem mediteranskog načina prehrane." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. https://urn.nsk.hr/urn:nbn:hr:159:141263

Cotić, Jana. "Dijetoterapija pretilosti uvođenjem mediteranskog načina prehrane." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. https://urn.nsk.hr/urn:nbn:hr:159:141263

Cotić, J. (2011). 'Dijetoterapija pretilosti uvođenjem mediteranskog načina prehrane', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 10 May 2024, https://urn.nsk.hr/urn:nbn:hr:159:141263

Cotić J. Dijetoterapija pretilosti uvođenjem mediteranskog načina prehrane [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2011 [cited 2024 May 10] Available at: https://urn.nsk.hr/urn:nbn:hr:159:141263

J. Cotić, "Dijetoterapija pretilosti uvođenjem mediteranskog načina prehrane", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2011. Available at: https://urn.nsk.hr/urn:nbn:hr:159:141263

Metadata
TitleDijetoterapija pretilosti uvođenjem mediteranskog načina prehrane
Title (english)Dietotherapy obesity introducing the mediterranean diet
AuthorJana Cotić
MentorInes Panjkota Krbavčić (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Quality Control)
(Laboratory for Food Chemistry and Biochemistry)
Zagreb
Defense date and country2011-07-22, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Nutrition
Abstract
Pretilost je stanje nakupljanja prekomjernog masnog tkiva u organizmu. Nastaje kao rezultat povećanog unosa i/ili smanjenje potrošnje energije. Mediteranski način prehrane, smatra se zlatnim standardom pravilne prehrane, i ima pozitivan učinak na smanjenje rizika od kardiovaskularnih kroničnih bolesti. U radu je praćena skupinu od 5 pacijenata koji su patili od prekomjerne tjelesne mase odnosno ustanovljen im je prvi stupanj pretilosti, s ciljem edukacije pacijenata o hipolipemičkoj redukcijskoj dijeti (mediteranska) i učinku same edukacije na promjenu prehrambenih navika pacijenata. U procjeni unosa hrane i pića korišteni su sedmodnevni bolnički jelovnici i upitnik o prehrani. Prehrambeni status ispitanika odreĎen je antropometrijskim metodama. Analiza podataka pokazala je kako je došlo do redukcije tjelesne mase kroz 90-o dnevno praćenje pacijenata na mediteranskoj prehrani. Pacijenti su smanjili unos crvenog mesa, a povećali unos ribe, voća i povrća.
Abstract (english)
Obesity is a condition of excessive accumulation of fat in the body, resulting in increased uptake and/or reducing energy consumption. Mediterranean diet, is extremely popular today, is considered the gold standard of proper nutrition, and has a positive effect on reducing the risk of chronic cardiovascular diseases. This article provides a group of 5 patients who suffered from overweight and established their first degree of obesity. The aim of this study was to determine the effect of education on hipolypemich weight reduction (Mediterranean diet) and change the eating habits of the patient. In assessing the nutritional status was used seven days of hospital menus and the questionnaire on diet. Nutritional status of respondents was determined by antrophometric methods. Data analysis showed that there was a reduction in body weight through a 90-day monitoring of patients on the Mediterranean diet. Patients are reduced intake of red meat and increasd intake of fish, fruits and vegetables.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:141263
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 on2017-05-18 11:49:47