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undergraduate thesis
Procjena unosa komponenata mediteranske prehrane u studentica s obzirom na udio masnog tkiva u tijelu
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2021. urn:nbn:hr:159:621815
Bejić, Anamarija
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

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Bejić, A. (2021). Procjena unosa komponenata mediteranske prehrane u studentica s obzirom na udio masnog tkiva u tijelu (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:621815

Bejić, Anamarija. "Procjena unosa komponenata mediteranske prehrane u studentica s obzirom na udio masnog tkiva u tijelu." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2021. https://urn.nsk.hr/urn:nbn:hr:159:621815

Bejić, Anamarija. "Procjena unosa komponenata mediteranske prehrane u studentica s obzirom na udio masnog tkiva u tijelu." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2021. https://urn.nsk.hr/urn:nbn:hr:159:621815

Bejić, A. (2021). 'Procjena unosa komponenata mediteranske prehrane u studentica s obzirom na udio masnog tkiva u tijelu', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 28 April 2024, https://urn.nsk.hr/urn:nbn:hr:159:621815

Bejić A. Procjena unosa komponenata mediteranske prehrane u studentica s obzirom na udio masnog tkiva u tijelu [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2021 [cited 2024 April 28] Available at: https://urn.nsk.hr/urn:nbn:hr:159:621815

A. Bejić, "Procjena unosa komponenata mediteranske prehrane u studentica s obzirom na udio masnog tkiva u tijelu", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2021. Available at: https://urn.nsk.hr/urn:nbn:hr:159:621815

Metadata
TitleProcjena unosa komponenata mediteranske prehrane u studentica s obzirom na udio masnog tkiva u tijelu
Title (english)Assessment of Mediterranean diet components intake in students according to percent of body fat
AuthorAnamarija Bejić
MentorIrena Keser (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Quality Control)
(Laboratory for Nutrition Science)
Zagreb
Defense date and country2021-09-08, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Nutrition
Abstract
Tradicionalnu mediteransku prehranu karakterizira obilje hrane biljnog podrijetla, maslinovo ulje kao glavni izvor masti, učestala konzumacija ribe, peradi i mliječnih proizvoda kao i crnog vina dok je unos crvenog mesa nizak. Poštivanjem obrasca mediteranske prehrane utvrđene su zdravstvene prednosti poput smanjenja rizika od metaboličkog sindroma, dijabetesa tipa 2 i kardiovaskularnih bolesti. Cilj ovog istraživanja bio je procijeniti prosječan dnevni unos komponenti Mediteranskog indeksa kakvoće prehrane u studentica s adekvatnim i povišenim udjelom masnog tkiva u tijelu. Ispitanice su bile 62 studentice prosječne dobi 22,5 ± 1,0 godina. Metodom bioelektrične impedancije utvrđene su komponente sastava tijela, a dijetetički parametri prikupljeni su metodom 24-satnog prisjećanja unosa hrane i pića. Statistički značajna razlika između ispitanica s udjelom masnog tkiva većim od 30 % i onih s udjelom masnog tkiva jednakim ili manjim od 30 % utvrđena je jedino za dnevni unos žitarica te unos zasićenih masnih kiselina. Iz toga slijedi zaključak da nema statistički značajne razlike u unosu većine komponenti mediteranske prehrane između ispitanica s obzirom na udjel masnog tkiva.
Abstract (english)
The traditional Mediterranean diet is characterized by an abundance of plant-based foods, olive oil as the main source of fat, frequent consumption of fish, poultry and dairy products as well as red wine while red meat intake is low. Adhering to the pattern of the Mediterranean diet, health benefits such as a reduced risk of metabolic syndrome, type 2 diabetes and cardiovascular disease have been identified. The aim of this study was to estimate the average daily intake of components of the Mediterranean Diet Quality Index in female students with adequate and elevated body fat. Participants were 62 female students with an average age of 22.5 ± 1.0 years. Components of body composition were determined by the bioelectrical impedance method, and dietary parameters were collected by the method of 24-hour recall. A significant difference between the participants with a body fat more than 30% and those with a body fat equal to or less than 30% was found only for the daily intake of cereals and the intake of saturated fatty acids. It can be concluded that there is no significant difference in the intake of most components of the Mediterranean diet between the participants according to percent of body fat.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:621815
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-NoDerivatives 4.0 International (CC BY-ND 4.0) icon
Created on2021-09-23 11:54:22