prikaz prve stranice dokumenta Prehrambeni status te udio žitarica u prehrani osoba oboljelih od celijakije
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undergraduate thesis
Prehrambeni status te udio žitarica u prehrani osoba oboljelih od celijakije
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. urn:nbn:hr:159:257210
Kučan, Petra
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

Kučan, P. (2011). Prehrambeni status te udio žitarica u prehrani osoba oboljelih od celijakije (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:257210

Kučan, Petra. "Prehrambeni status te udio žitarica u prehrani osoba oboljelih od celijakije." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. https://urn.nsk.hr/urn:nbn:hr:159:257210

Kučan, Petra. "Prehrambeni status te udio žitarica u prehrani osoba oboljelih od celijakije." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. https://urn.nsk.hr/urn:nbn:hr:159:257210

Kučan, P. (2011). 'Prehrambeni status te udio žitarica u prehrani osoba oboljelih od celijakije', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 10 May 2024, https://urn.nsk.hr/urn:nbn:hr:159:257210

Kučan P. Prehrambeni status te udio žitarica u prehrani osoba oboljelih od celijakije [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:159:257210

P. Kučan, "Prehrambeni status te udio žitarica u prehrani osoba oboljelih od celijakije", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2011. Available at: https://urn.nsk.hr/urn:nbn:hr:159:257210

Metadata
TitlePrehrambeni status te udio žitarica u prehrani osoba oboljelih od celijakije
Title (english)Nutritional status and share of cereals in the diet of people with celiac disease
AuthorPetra Kučan
MentorInes Panjkota Krbavčić (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Quality Control)
(Laboratory for Nutrition Science)
Zagreb
Defense date and country2011-06-29, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Nutrition
Abstract
Cilj ovog rada bio je odrediti prehrambeni status osoba s celijakijom (n=57) te procijeniti udio pojedinih dozvoljenih žitarica u njihovoj prehrani. Stupanj uhranjenosti određen je antropometrijskim parametrima kao što su tjelesna masa, tjelesna visina, omjer struka i bokova (WHR) i udio masnog tkiva. Prosječan indeks tjelesne mase (BMI) ispitanika bio je 22,61±3,49 kg/m², a WHR 0,77±0,07. Većina ispitanika ima adekvatan stupanj uhranjenosti, međutim 36,84% ispitanika ima povećani udio masnog tkiva. Prosječan udio pojedinih žitarica određen je posebno osmišljenim upitnikom, koji je pokazao da osobe s celijakijom unose 6,04 kg bezglutenskog brašna mjesečno. Samo 37,5% ispitanika koristi bezglutensko brašno koje se nalazi na osnovnoj listi lijekova. Najviše konzumirane žitarice su riža 1,38 kg/mj i kukuruz 1,17 kg/mj, dok ispitanici najmanje konzumiraju heljdu 0,05 kg/mj i proso 0,02 kg/mj. Stoga, moglo bi se zaključiti da je bezglutenska dijeta pozitivno povezana s prehrambenim statusom. Ali treba uzeti u obzir da antropometrijski podaci kao takvi nisu dovoljni da bi ukazali na moguć prehrambeni nedostatak.
Abstract (english)
The aim of this study was to determine the nutritional status of people with celiac disease (n =57) and estimate the share of allowed grain in their diet. The degree of nutritional status was determined by anthropometric parameters such as body weight, body height, waist and hip ratio (WHR) and the proportion of adipose tissue. Average of body mass index (BMI) of respondents was 22,61±3,49 kg/m², and WHR 0,77±0,07. Most of the respondents have an adequate level of nutrition, however 36,84% have an increased percentage of body fat.. Average share of individual grains was determined by specially designed questionnaire, which showed that people with celiac disease use 6,04 kg gluten-free flour per month. Only 37,5% of respondents use a gluten-free flour, which is on the basic list of medicines. The most consumed cereals are rice 1,38 kg/month and corn 1,17 kg/month, while the subjects consume only 0,05 kg of buckwheat per month and 0,02 kg of millet. So, it could be concluded that the gluten-free diet is positively connected with the nutritional status of patients. But we should take into account that anthropometric data as such is not sufficient to indicate the possible food shortage.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:257210
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
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Created on2017-05-18 11:59:43