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undergraduate thesis
Prevencija kardiovaskularnih bolesti prehranom
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2021. urn:nbn:hr:159:066621
Haramustek, Laura
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

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Haramustek, L. (2021). Prevencija kardiovaskularnih bolesti prehranom (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:066621

Haramustek, Laura. "Prevencija kardiovaskularnih bolesti prehranom." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2021. https://urn.nsk.hr/urn:nbn:hr:159:066621

Haramustek, Laura. "Prevencija kardiovaskularnih bolesti prehranom." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2021. https://urn.nsk.hr/urn:nbn:hr:159:066621

Haramustek, L. (2021). 'Prevencija kardiovaskularnih bolesti prehranom', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 28 May 2024, https://urn.nsk.hr/urn:nbn:hr:159:066621

Haramustek L. Prevencija kardiovaskularnih bolesti prehranom [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2021 [cited 2024 May 28] Available at: https://urn.nsk.hr/urn:nbn:hr:159:066621

L. Haramustek, "Prevencija kardiovaskularnih bolesti prehranom", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2021. Available at: https://urn.nsk.hr/urn:nbn:hr:159:066621

Metadata
TitlePrevencija kardiovaskularnih bolesti prehranom
Title (english)Prevention of cardiovascular diseases by diet
AuthorLaura Haramustek
MentorIrena Landeka Jurčević (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 country2021-06-17, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Srce je ključni organ kojim se dobri sastojci (hranjive tvari, elektroliti, kisik i sl.) krvlju odnose u tijelo, a loši sastojci (ugljični dioksid, otpadne tvari) se iz tijela odnose. Kardiovaskularne bolesti su najčešće bolesti srca i krvnih žila srca te mozga. Najčešće bolesti su koronarne bolesti srca (npr. srčani infarkt) i cerebrovaskularne bolesti kao što je moždani udar. Kontrolom ključnih rizičnih čimbenika kao što je krvni tlak, upotreba duhana, dijabetes, tjelesna aktivnost mogu smanjiti rizici za njihov nastanak. Osnova svakog liječenja je pravilna prehrana i promjena životnih navika. U ovom radu prikazuje se uloga prehrane i moguća uzročna povezanost pojedinih prehrambenih tvari s rizikom od nastanka i razvoja bolesti srca i krvnih žila. Navode se nutrijenti koji su dobri i loši za kardiovaskularno zdravlje. Također rad prikazuje kako pravilna prehrana i određene terapije dijetom mogu dovesti do smanjenja kardiovaskularnog rizika.
Abstract (english)
The heart is a key organ through which good ingredients (nutrients, electrolytes, oxygen, etc.) are carried by the blood to the body, and bad ingredients (carbon dioxide, waste products) are taken from the body. Cardiovascular diseases are the most common diseases of the heart and blood vessels of the heart and brain. The most common diseases are coronary heart disease (e.g., heart attack) and cerebrovascular diseases such as stroke. By controlling key risk factors such as blood pressure, tobacco use, diabetes, physical activity can reduce the risks for their occurrence. The basis of any treatment is proper nutrition and changing lifestyle habits. This paper presents the role of nutrition and the possible causal connection of certain food substances with the risk of the occurrence and development of diseases of the heart and blood vessels. Nutrients that are good and bad for cardiovascular health are listed. Also, the paper shows how proper nutrition and certain diet therapies can lead to a reduction in cardiovascular risk.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:066621
Study programmeTitle: Food Technology
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence Attribution-NoDerivatives 4.0 International (CC BY-ND 4.0) icon
Created on2021-07-14 09:40:48