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undergraduate thesis
Prilagodba prehrane u ekstremnim uvjetima okoliša za skijanje i daskanje
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2020. urn:nbn:hr:159:502589
Gaube, Helena
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

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Gaube, H. (2020). Prilagodba prehrane u ekstremnim uvjetima okoliša za skijanje i daskanje (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:502589

Gaube, Helena. "Prilagodba prehrane u ekstremnim uvjetima okoliša za skijanje i daskanje." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2020. https://urn.nsk.hr/urn:nbn:hr:159:502589

Gaube, Helena. "Prilagodba prehrane u ekstremnim uvjetima okoliša za skijanje i daskanje." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2020. https://urn.nsk.hr/urn:nbn:hr:159:502589

Gaube, H. (2020). 'Prilagodba prehrane u ekstremnim uvjetima okoliša za skijanje i daskanje', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 26 November 2024, https://urn.nsk.hr/urn:nbn:hr:159:502589

Gaube H. Prilagodba prehrane u ekstremnim uvjetima okoliša za skijanje i daskanje [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2020 [cited 2024 November 26] Available at: https://urn.nsk.hr/urn:nbn:hr:159:502589

H. Gaube, "Prilagodba prehrane u ekstremnim uvjetima okoliša za skijanje i daskanje", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2020. Available at: https://urn.nsk.hr/urn:nbn:hr:159:502589

Metadata
TitlePrilagodba prehrane u ekstremnim uvjetima okoliša za skijanje i daskanje
Title (english)Adaptation of diet in extreme environmental conditions for skiing and snowboarding
AuthorHelena Gaube
MentorMarina Krpan (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Quality Control)
(Laboratory for Food Quality Control)
Zagreb
Defense date and country2020-09-15, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Nutrition
Abstract
Skijanje i daskanje na snijegu su popularne zimske rekreativne i natjecateljske aktivnosti. S obzirom na to da se odvijaju u ekstremnim okolišnim uvjetima, uz fizičku pripremu vrlo je bitna i prehrana kako bi se ostvario željeni uspjeh. Dosadašnja istraživanja na ovu temu uočila su veliki unos proteina i masti kod skijaša natjecatelja. Cilj ovog rada je dijetetičkom metodom, 7-dnevnim dnevnikom prehrane procijeniti prehrambeni unos energije, makronutrijenata i mikronutrijenata te tekućine kod hrvatske i svjetske juniorske prvakinje u alpskom skijanju. Dobiveni podaci analizirani su uz pomoć USDA baze podataka. Iz rezultata je vidljiv energetski deficit te je primjenom koncepta raspoložive energije utvrđena razina od 2493,9 kcal/kg nemasne TM, nizak unos ugljikohidrata (< 6 – 10 g kgˉ¹ TM), vitamina D i E te kalcija. Zamijećen je visok unos proteina (> 1,4 – 1,7 g kg ˉ¹TM) i masti (> 20 - 35 % kcal) dok je stupanj hidracije adekvatan na temelju rezultata iz 7-dnevnog dnevnika prehrane.
Abstract (english)
Skiing and snowboarding are popular winter recreational and competitive activities. Since they take place in extreme environmental conditions, with physical preparation, nutrition is also very important in order to achieve the desired success. Previous research on this topic has discovered high protein and fat intake in skiers competitors. The aim of this work is to evaluate dietary intake of energy, macronutrients, micronutrients and fluids in Croatian and world junior champion in alpine skiing. The obtained data were analyzed using the USDA database. The results showed an energy deficit and the concept of available energy established a level of 2493,9 kcal/kg low BM, low carbohydrate intake (< 6-10 g kgˉ¹ TM), vitamin D and E and calcium. High protein intake (> 1.4-1.7 g kgˉ¹ TM) and fat (> 20-35% kcal) were observed, while the hydration status was adequate based on results from the 7-day diet diary.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:502589
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 Attribution-NonCommercial-ShareAlike 3.0 Unported (CC BY-NC-SA 3.0) icon
Created on2020-10-14 10:37:20