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undergraduate thesis
Analiza podataka upitnika o funkcionalnoj hrani
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. urn:nbn:hr:159:162160
Balorda, Patricia
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Process Engineering
Laboratory for Measurement, Regulation and Automatisation

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

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Balorda, P. (2018). Analiza podataka upitnika o funkcionalnoj hrani (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:162160

Balorda, Patricia. "Analiza podataka upitnika o funkcionalnoj hrani." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. https://urn.nsk.hr/urn:nbn:hr:159:162160

Balorda, Patricia. "Analiza podataka upitnika o funkcionalnoj hrani." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. https://urn.nsk.hr/urn:nbn:hr:159:162160

Balorda, P. (2018). 'Analiza podataka upitnika o funkcionalnoj hrani', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 23 December 2024, https://urn.nsk.hr/urn:nbn:hr:159:162160

Balorda P. Analiza podataka upitnika o funkcionalnoj hrani [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2018 [cited 2024 December 23] Available at: https://urn.nsk.hr/urn:nbn:hr:159:162160

P. Balorda, "Analiza podataka upitnika o funkcionalnoj hrani", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2018. Available at: https://urn.nsk.hr/urn:nbn:hr:159:162160

Metadata
TitleAnaliza podataka upitnika o funkcionalnoj hrani
Title (english)The analysis of data obtained from a questionnaire about functional foods
AuthorPatricia Balorda
MentorJasenka Gajdoš Kljusurić (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Process Engineering)
(Laboratory for Measurement, Regulation and Automatisation)
Zagreb
Defense date and country2018-07-16, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Nutrition
Abstract
Funkcionalna hrana je bilo koja modificirana hrana ili sastojak hrane koji može pružiti zdravstvene koristi uz tradicionalne nutrijente koje sadrži. Cilj ovog rada bio je istražiti percepciju mladih potrošača o funkcionalnoj hrani i utjecaj socio-demografskih čimbenika na učestalost, mjesto kupnje i vrstu funkcionalne hrane. U istraživanju je sudjelovalo 78 ispitanika, dobi od 19 do 23 godine, od čega je 83% žena i 17% muškaraca. Rezultati pokazuju da je većina ispitanika (91%) upoznata s pojmom funkcionalne hrane te da je uglavnom definiraju kao hranu koja pomaže očuvanju zdravlja. Najviše ispitanika kupuje funkcionalnu hranu s vremena na vrijeme u supermarketima te najčešće kupuju voće i povrće. Većina ispitanika nije spremna platiti više za funkcionalnu hranu (65%). Mjesečna primanja imaju važnu ulogu u učestalosti kupnje i duljini konzumacije funkcionalne hrane. Ispitanici stariji od 20 godina uglavnom funkcionalnu hranu konzumiraju s vremena na vrijeme dok je većina ispitanika mlađih od 20 godina konzumira redovito.
Abstract (english)
Functional food is any modified food or food ingredient that may provide a health benefit beyond the traditional nutrients it contains. The aim of this work was to explore young consumers perception of functional food and the importance of socio-demographic factors. Questionnaire based survey was conducted on 78 participants aged 19 to 23 of which 83% were females and 17% were males. Results showed that most of the participants (91%) know what functional food is and they define it as food that helps maintain health. Most participants buy functional foods from time to time at supermarkets and the majority is buying fruits and vegetables. They are generally not prepared to spend more on functional foods ( 65%). Monthly income has an important role in frequency of purchase and duration of consumption. Older participants generally consume functional foods from time to time and participants younger than 20 years consume functional foods regularly.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:162160
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 conditionsOpen access
Terms of useLicence In copyright icon
Created on2018-07-19 09:25:00