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master's thesis
Kemijski sastav mesnih obroka za prehranu sondom
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2022. urn:nbn:hr:159:536604
Jagodić, Matija
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

Cite this document

Jagodić, M. (2022). Kemijski sastav mesnih obroka za prehranu sondom (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:536604

Jagodić, Matija. "Kemijski sastav mesnih obroka za prehranu sondom." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2022. https://urn.nsk.hr/urn:nbn:hr:159:536604

Jagodić, Matija. "Kemijski sastav mesnih obroka za prehranu sondom." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2022. https://urn.nsk.hr/urn:nbn:hr:159:536604

Jagodić, M. (2022). 'Kemijski sastav mesnih obroka za prehranu sondom', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 29 April 2024, https://urn.nsk.hr/urn:nbn:hr:159:536604

Jagodić M. Kemijski sastav mesnih obroka za prehranu sondom [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2022 [cited 2024 April 29] Available at: https://urn.nsk.hr/urn:nbn:hr:159:536604

M. Jagodić, "Kemijski sastav mesnih obroka za prehranu sondom", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2022. Available at: https://urn.nsk.hr/urn:nbn:hr:159:536604

Metadata
TitleKemijski sastav mesnih obroka za prehranu sondom
Title (english)Chemical composition of meat based meals for tube feeding
AuthorMatija Jagodić
MentorInes Panjkota Krbavčić (mentor)
Committee memberKsenija Marković (predsjednik povjerenstva)
Committee memberIvana Rumora Samarin (član povjerenstva)
Committee memberIrena Keser (član povjerenstva)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Quality Control)
(Laboratory for Food Chemistry and Biochemistry)
Zagreb
Defense date and country2022-09-29, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Nutrition
Abstract
Obroci pripremljeni za prehranu sondom trebaju predstavljati kvalitetne i pravilno isplanirane obroke određene konzistencije koji će zadovoljiti sve nutritivne potrebe pacijenata. Cilj ovog rada bila je analiza osnovnog kemijskog sastava 13 uzoraka mesnih obroka za prehranu sondom pripremljenih u bolničkom sustavu te usporedba s teorijskim vrijednostima i sastavom komercijalnih enteralnih pripravaka. Svi uzorci sonde imali su veći udio vode i manji udio svih makronutrijenata u usporedbi s teorijom. Utvrđena je značajna razlika u analitičkim i teorijskim energijskim vrijednostima obroka s obzirom na mesnu komponentu koju sadrže (piletina p<0,001; junetina p=0,020; puretina p=0,015). Obroci za prehranu sondom imali su manju energijsku gustoću, ali veći udio proteina u usporedbi s komercijalnim enteralnim pripravcima. Rezultati upućuju na dodatne analize kako bi se utvrdio razlog odstupanja u sastavu obroka i potvrđuju važnost pažljivog planiranja obroka za prehranu sondom.
Abstract (english)
Meals prepared for tube feeding should be high- quality and properly planned meals of a certain consistency that will satisfy all nutritional requirements of patients. The aim of this study was to analyze the basic chemical composition of 13 samples of meat meals for tube feeding prepared in the hospital system and to comapare them with theoretical values and the composition of commercial enteral formulas. Compared to theory, all samples had a higher proportion of water and a lower proportion of all macronutrients. A significant difference was found in the analytical and theoretical energy values of the meals regarding the meat composition they contain (chicken p<0,001; beef p=0,020; turkey p=0,015). Meals for tube feeding had a lower energy density but higher proportion of protein compared to commercial enteral formulas. The results point to additional analysis to determine the reason for deviation in meal composition and to confirm the importance of careful meal planning for tube feeding.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:536604
Study programmeTitle: Nutrition
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra nutricionizma (magistar/magistra 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 on2023-02-24 11:47:15