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undergraduate thesis
Evaluacija longitudinalne studije ˝stav o funkcionalnoj hrani˝
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2020. urn:nbn:hr:159:488410
Klapan, Andrea
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

Cite this document

Klapan, A. (2020). Evaluacija longitudinalne studije ˝stav o funkcionalnoj hrani˝ (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:488410

Klapan, Andrea. "Evaluacija longitudinalne studije ˝stav o funkcionalnoj hrani˝." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2020. https://urn.nsk.hr/urn:nbn:hr:159:488410

Klapan, Andrea. "Evaluacija longitudinalne studije ˝stav o funkcionalnoj hrani˝." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2020. https://urn.nsk.hr/urn:nbn:hr:159:488410

Klapan, A. (2020). 'Evaluacija longitudinalne studije ˝stav 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:159:488410

Klapan A. Evaluacija longitudinalne studije ˝stav o funkcionalnoj hrani˝ [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2020 [cited 2024 December 23] Available at: https://urn.nsk.hr/urn:nbn:hr:159:488410

A. Klapan, "Evaluacija longitudinalne studije ˝stav o funkcionalnoj hrani˝", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2020. Available at: https://urn.nsk.hr/urn:nbn:hr:159:488410

Metadata
TitleEvaluacija longitudinalne studije ˝stav o funkcionalnoj hrani˝
Title (english)Evaluation of the longitudinal study functional food attitude
AuthorAndrea Klapan
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 country2020-07-10, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Nutrition
Abstract
Funkcionalna hrana je ona hrana koja ima dodatnu fiziološku korist koja nadilazi samo udovoljavanje osnovne prehrambene potrebe čovjeka. Cilj ovog završnog rada je bio istražiti koliko se promijenio stav ljudi o funkcionalnoj hrani u razmaku od osam godina. Rezultati upitnika koji su provedeni u 2008. godini te akademskoj 2016/17. godini pokazuju da se poznavanje pojma funkcionalna hrana i zanimanje za funkcionalnu hranu drastično promijenilo u vremenskom periodu od osam godina. 2008. godine tek 35,7% ispitanika je mislilo da je funkcionalna hrana ona koja pomaže očuvanju zdravlja dok akademske 2016/17. godine njih 75,4%. Upitnici koji su provedeni 2008. godine i akademske 2016/17. godine nisu pokazali značajne razlike u mjestu kupovanja funkcionalne hrane pa je tako u oba upitnika najviše ispitanika odgovorilo da funkcionalnu hranu kupuje u supermarketima. Ispitanici u 2008. godini su kao funkcionalne isticali uglavnom mliječne proizvode (59,9 %) dok u istraživanju provedenom akademske 2016/17. godine ispitanici isticali voće i povrće (70,3 %).
Abstract (english)
Functional food is food that has an additional physiological benefit that goes beyond just meeting a person’s basic nutritional needs. The aim of this final paper was to investigate how much people’s attitudes towards functional food have changed during the course of eight years. The results of the questionnaire conducted in 2008 and the academic year 2016/17. show that knowledge of the concept of functional food and interest in functional food has changed dramatically over a period of eight years. In 2008, only 35.7% of respondents thought that functional food was the one that helped maintain health while in the academic year 2016/17 75.4% of them thought so. Questionnaires conducted in 2008 and the academic year 2016/17. didn’t show significant differences in the place of buying functional food, so in both questionnaires most respondents answered that they buy functional food in supermarkets. Respondents in 2008 excelled mainly dairy products as functional (598.9 %) while in a survey conducted in the academic year 2016/17., respondents mostly asserted fruits and vegetables (70.3 %).
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:488410
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 on2020-11-10 12:58:58