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undergraduate thesis
Procjena prehrambenih navika osoba s hipertenzijom
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2013. urn:nbn:hr:159:605661
Sila, Sara
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

Sila, S. (2013). Procjena prehrambenih navika osoba s hipertenzijom (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:605661

Sila, Sara. "Procjena prehrambenih navika osoba s hipertenzijom." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2013. https://urn.nsk.hr/urn:nbn:hr:159:605661

Sila, Sara. "Procjena prehrambenih navika osoba s hipertenzijom." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2013. https://urn.nsk.hr/urn:nbn:hr:159:605661

Sila, S. (2013). 'Procjena prehrambenih navika osoba s hipertenzijom', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 07 November 2024, https://urn.nsk.hr/urn:nbn:hr:159:605661

Sila S. Procjena prehrambenih navika osoba s hipertenzijom [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2013 [cited 2024 November 07] Available at: https://urn.nsk.hr/urn:nbn:hr:159:605661

S. Sila, "Procjena prehrambenih navika osoba s hipertenzijom", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2013. Available at: https://urn.nsk.hr/urn:nbn:hr:159:605661

Metadata
TitleProcjena prehrambenih navika osoba s hipertenzijom
Title (english)Evaluation of dietary habits among persons with hypertension
AuthorSara Sila
MentorInes Panjkota Krbavčić (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Quality Control)
(Laboratory for Food Chemistry and Biochemistry)
Zagreb
Defense date and country2013-09-06, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Nutrition
Abstract
Svjetska zdravstvena organizacija procijenjuje da jedna od tri osobe u svijetu starija od 25 godine ima povišeni krvni tlak. Cilj ovoga rada bio je utvrditi prehrambene navike osoba s hipertenzijom te njihovu svjesnost o izvorima soli u prehrani i posljedicama njezinog pretjeranog unosa. Istraživanje je obuhvaćalo ukupno 12 ispitanika s dijagnosticiranom hipertenzijom prosječne starosti 55,17 ± 8,26 godina. Za procjenu njihove prehrane korištena je metoda 24-satnog prisjećanja, a za procjenu svjesnosti o unosu soli korišten je upitnik. Analiza 24-satnog prisjećanja pokazuje da je unos proteina u skladu s preporukama (15,17 % kJ/dan), a unos ukupnih masti (44,38 % kJ/dan) i ugljikohidrata (40,22 % kJ/dan) neadekvatan. Iako su svi ispitanici svjesni da puno soli u prehrani može povisiti krvni tlak, samo 55 % ispitanika pokušava smanjiti unos soli prehranom. Prosječan dnevni unos natrija kod ispitanika iznosi 3048,06 ± 1814,87 mg/dan što je više od preporučenih 2000 mg/dan, a značajan izvor natrija u prehrani su suhomesnati proizvodi i mesne prerađevine te pekarski proizvodi.
Abstract (english)
The World Health Organization estimates that one in three people in the world aged 25 and over have high blood pressure. The aim of this work was to evaluate the diet quality in people with high blood pressure and to determine their awareness of dietary salt sources and the consequences of high salt intake. The study included 12 people with high blood pressure, average age of 55,17 ± 8,26 . Diet quality assessment was determined with 24-hour recall, and the awareness of dietary sodium sources was estimated by questionnaire. The 24-hour recall results showed that the intake of protein (15,17 % kJ/day) is in accordance with the DRI recommendations, while the intake of fat (44,38 % kJ/day) and carbohydrate (40,22 % kJ/day) is not. Although all participants are aware that a lot of salt in the diet can raise blood pressure, only 55 % of them are trying to reduce salt intake in their diet. The average sodium intake is 3048,06 ± 1814,87 mg/day which is higher than recommended 2000 mg/day and the significant source of sodium in diet comes from dry meat products and processed meat and from bakery products.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:605661
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 conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2017-05-03 13:10:25