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undergraduate thesis
Pregled konceptualnih modela učinka vitamina D u COVID-19 pandemiji
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2021. urn:nbn:hr:159:047565
Marčec, Kristina
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

Marčec, K. (2021). Pregled konceptualnih modela učinka vitamina D u COVID-19 pandemiji (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:047565

Marčec, Kristina. "Pregled konceptualnih modela učinka vitamina D u COVID-19 pandemiji." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2021. https://urn.nsk.hr/urn:nbn:hr:159:047565

Marčec, Kristina. "Pregled konceptualnih modela učinka vitamina D u COVID-19 pandemiji." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2021. https://urn.nsk.hr/urn:nbn:hr:159:047565

Marčec, K. (2021). 'Pregled konceptualnih modela učinka vitamina D u COVID-19 pandemiji', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 08 June 2024, https://urn.nsk.hr/urn:nbn:hr:159:047565

Marčec K. Pregled konceptualnih modela učinka vitamina D u COVID-19 pandemiji [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2021 [cited 2024 June 08] Available at: https://urn.nsk.hr/urn:nbn:hr:159:047565

K. Marčec, "Pregled konceptualnih modela učinka vitamina D u COVID-19 pandemiji", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2021. Available at: https://urn.nsk.hr/urn:nbn:hr:159:047565

Metadata
TitlePregled konceptualnih modela učinka vitamina D u COVID-19 pandemiji
Title (english)A review of conceptual models of the effect of vitamin D in the COVID-19
AuthorKristina Marčec
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 country2021-09-16, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Nutrition
Abstract
Krajem prosinca 2019. godine otkriven je novi SARS-CoV-2 virus koji uzrokuje bolest COVID-19. Bolest se brzo proširila po cijelom svijetu te je u ožujku 2020. godine proglašena pandemija COVID-19 koja traje i danas. Otkriveno je kako kod pacijenata s COVID-19 istovremeno postoji nedostatak vitamina D. Adekvatan status vitamina D povezan je sa jačanjem imunološkog sustava, smanjenjem dužine i težine trajanja bolesti COVID-19 te boljim ishodom i oporavkom. Nutricionisti savjetuju kako je bitno da se tijekom pandemije konzumira više namirnica koje potencijalno imaju protuupalna i imunomodulacijska svojstva, a prehrana bogata takvim namirnicama je mediteranska prehrana. Posebno je naglasak na namirnicama koje su bogati izvor vitamina D. Kako bi ove znanstvene činjenice prikazali javnosti na jednostavan i razumljiv način te educirali sve dobne skupine ljudi, korišteni su konceptualni modeli. Njihova raznolikost i velika brojnost u tako kratkom vremenu, pokazuje kako su upravo konceptualni modeli važan čimbenik u edukaciji populacije i činjenice da se njima služi kako bi se održavalo zdravlje opće populacije.
Abstract (english)
At the end of December 2019, a new virus SARS-CoV-2, which causes the disease COVID-19, was discovered. The disease quickly spread throughout the world and in March 2020 the COVID-19 pandemic was declared and continues today. At the same time, patients with COVID-19 were found to be deficient in vitamin D. Adequate vitamin D status was associated with a strengthened immune system, a reduction in the length and severity of COVID-19 disease and a better outcome and recovery. Nutritionists advise that it is important to consume more foods that have potentially anti-inflammatory and immunomodulatory properties during a pandemic and a diet rich in such foods is the Mediterranean diet. Particular emphasis was placed on foods rich in vitamin D sources. In order to present these scientific facts to the public in a simple and understandable way and to educate all age groups, conceptual models were used. Their diversity and large number in such a short time show that conceptual models are an important factor in the education of the population and the facts that serve them to maintain the health of the general population.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:047565
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 on2021-09-27 11:37:22