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master's thesis
Značaj održive prehrane u svakodnevnom životu opće populacije
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2023. urn:nbn:hr:159:539379
Jakić, Maša
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

Cite this document

Jakić, M. (2023). Značaj održive prehrane u svakodnevnom životu opće populacije (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:539379

Jakić, Maša. "Značaj održive prehrane u svakodnevnom životu opće populacije." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2023. https://urn.nsk.hr/urn:nbn:hr:159:539379

Jakić, Maša. "Značaj održive prehrane u svakodnevnom životu opće populacije." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2023. https://urn.nsk.hr/urn:nbn:hr:159:539379

Jakić, M. (2023). 'Značaj održive prehrane u svakodnevnom životu opće populacije', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 06 July 2024, https://urn.nsk.hr/urn:nbn:hr:159:539379

Jakić M. Značaj održive prehrane u svakodnevnom životu opće populacije [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2023 [cited 2024 July 06] Available at: https://urn.nsk.hr/urn:nbn:hr:159:539379

M. Jakić, "Značaj održive prehrane u svakodnevnom životu opće populacije", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2023. Available at: https://urn.nsk.hr/urn:nbn:hr:159:539379

Metadata
TitleZnačaj održive prehrane u svakodnevnom životu opće populacije
Title (english)The importance of sustainable nutrition in the everyday life of the general population
AuthorMaša Jakić
MentorIrena Keser (mentor)
MentorJasmina Ranilović (komentor)
Committee memberMartina Bituh (predsjednik povjerenstva)
Committee memberJasmina Ranilović (član povjerenstva)
Committee memberIvana Rumora Samarin (član povjerenstva)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Quality Control)
(Laboratory for Nutrition Science)
Zagreb
Defense date and country2023-07-18, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Nutrition
Abstract
Klimatske promjene i povećanje emisije stakleničkih plinova naglašavaju potrebu za napretkom i poboljšanjem ekološke održivosti prehrambenog sustava. Cilj ovog rada bio je ispitati stavove potrošača iz Republike Hrvatske u vezi održive prehrane te postoje li razlike u mišljenjima s obzirom na socio-demografske karakteristike. U online anketi na 517 ispitanika utvrđeno je, da su među najvažnijim motivima za usvajanje održivih prehrambenih navika, kupovina lokalne hrane (n=459), kupovina prema stvarnim potrebama (n=385) i smanjenje korištenja plastike (n=288). Više od polovine ispitanika (59,6 %) ne bi prihvatili kultivirano meso kao novi izvor proteina. Statistički značajnije više muškaraca i onih koji žive u gradovima ipak bi prihvatili konzumaciju mesa uzgojenog u laboratoriju (p˂0,05). Gotovo 73,1 % ispitanika je odgovorilo kako nikad i malo vjerojatno da bi konzumirali brašno insekata. Za prihvaćanje novih izvora proteina u prehrani (poput insekata), ženama i mlađima od 30 godina bi značajno više najvažniji čimbenici bili zabrinutost za zdravlje i održivost te dobrobit životinja (p˂0,05 ), a mlađim ispitanicima i okus. Ovo istraživanje bi moglo biti podloga za buduća istraživanja u kojima će se nastaviti istraživati promjene stavova građana Hrvatske.
Abstract (english)
Climate change and the increase in greenhouse gas emissions emphasize the need for progress and improvement of the ecological sustainability of the food system. The aim of this study was to examine the attitudes of consumers from the Republic of Croatia regarding sustainable diet and whether there are differences of socio-demographic characteristics. In an online survey of 517 respondents, it was determined that among the most important motives for adopting sustainable eating habits are buying local food (n=459), shopping according to real needs (n=385) and reducing the use of plastic (n=288). More than half of the respondents (59.6 %) would not accept cultured meat as a new source of protein. Significantly more men and those living in cities would still accept the consumption of laboratory-grown meat (p˂0.05). Almost 73.1% of respondents answered that they would never and unlikely consume insect flour. For the acceptance of new sources of protein (such as insects), women and those under 30 years of age would consider concerns for health and sustainability and animal welfare to be significantly more important factors (p˂0.05), and taste for younger respondents. This research could be the basis for future research in which changes in the attitudes of Croatian citizens will continue to be investigated.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:539379
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 on2024-06-13 09:06:21