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undergraduate thesis
Analiza promjena prehrambenih navika studenata tijekom socijalne izolacije
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2022. urn:nbn:hr:159:359215
Stulić, Matea
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

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Stulić, M. (2022). Analiza promjena prehrambenih navika studenata tijekom socijalne izolacije (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:359215

Stulić, Matea. "Analiza promjena prehrambenih navika studenata tijekom socijalne izolacije." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2022. https://urn.nsk.hr/urn:nbn:hr:159:359215

Stulić, Matea. "Analiza promjena prehrambenih navika studenata tijekom socijalne izolacije." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2022. https://urn.nsk.hr/urn:nbn:hr:159:359215

Stulić, M. (2022). 'Analiza promjena prehrambenih navika studenata tijekom socijalne izolacije', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 07 October 2024, https://urn.nsk.hr/urn:nbn:hr:159:359215

Stulić M. Analiza promjena prehrambenih navika studenata tijekom socijalne izolacije [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2022 [cited 2024 October 07] Available at: https://urn.nsk.hr/urn:nbn:hr:159:359215

M. Stulić, "Analiza promjena prehrambenih navika studenata tijekom socijalne izolacije", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2022. Available at: https://urn.nsk.hr/urn:nbn:hr:159:359215

Metadata
TitleAnaliza promjena prehrambenih navika studenata tijekom socijalne izolacije
Title (english)Analysis of changes in eating habits of students during social isolation
AuthorMatea Stulić
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 country2022-07-18, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Nutrition
Abstract
Proglašenjem pandemije COVID-19 (ožujak 2020.) od strane Svjetske zdravstvene organizacije, uvedene su različite epidemiološke mjere sa svrhom usporavanja širenja bolesti. Mjera ograničenog kretanja je značajno utjecala na promjenu svakodnevnog načina života i prehrambenih navika. U ovom radu je istražen utjecaj stresa na prehrambene navike studenata tijekom pandemijskog razdoblja (n=100). Primjenom on-line upitnika prikupljeni su podaci o vrsti i količini konzumirane hrane prije i tijekom socijalne izolacije. Računati su indeksi: (i) unosa zdravih namirnica (pHD) te (ii) unosa nezdravih namirnica (nHD). Rezultati su pokazali da je prisutan porast indeksa unosa zdravih namirnica (5,3 %) što je najviše uzrokovano povećanim unosom voća, povrća, ribe i morskih plodova, a smanjenim unosom alkohola. Istovremeno, dolazi i do porasta indeksa unosa nezdravih namirnica (12,2 %) što je posljedica povećanog unosa slatkiša, polugotovih mesnih proizvoda i crvenog mesa. Ovi rezultati su ujedno i pokazatelj kako je određena hrana percipirana kao način/mehanizam suočavanja sa stresom kako bi se poboljšalo raspoloženje i smanjili neugodni osjećaji koji rasli tijekom socijalne izolacije.
Abstract (english)
With the declaration of the COVID-19 pandemic (March 2020) by the World Health Organization, various epidemiological measures were introduced with the aim of slowing down the spread of the disease. The measure of restricted movement had a significant impact on the change in daily lifestyle and eating habits. In this paper, the influence of stress on the eating habits of students during the pandemic period (n=100) was investigated. Using an online questionnaire, data were collected on the type and amount of food consumed before and during social isolation. Indices were calculated: (i) intake of healthy foods (pHDI) and (ii) intake of unhealthy foods (nHDI). The results showed that there was an increase in the index of intake of healthy foods (5.3 %), which was mostly caused by an increased intake of fruits, vegetables, fish and seafood, and a reduced intake of alcohol. At the same time, there is also an increase in the index of intake of unhealthy foods (12.2 %), which is a consequence of the increased intake of sweets, semi-finished meat products and red meat. These results are also an indicator of how certain food was perceived as a way/mechanism of coping with stress in order to improve mood and reduce unpleasant feelings that grew during social isolation.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:359215
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 on2024-04-25 11:28:39