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master's thesis
Usporedba konzumacije pekarskih proizvoda odrasle populacije Dalmacije i Like
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2014. urn:nbn:hr:109:593912
Rečić, Maja
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food and Nutrition Research
Sub-department of Nutrition

Institutional repository: Repository of the Faculty of Food Technology Osijek

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Rečić, M. (2014). Usporedba konzumacije pekarskih proizvoda odrasle populacije Dalmacije i Like (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:593912

Rečić, Maja. "Usporedba konzumacije pekarskih proizvoda odrasle populacije Dalmacije i Like." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2014. https://urn.nsk.hr/urn:nbn:hr:109:593912

Rečić, Maja. "Usporedba konzumacije pekarskih proizvoda odrasle populacije Dalmacije i Like." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2014. https://urn.nsk.hr/urn:nbn:hr:109:593912

Rečić, M. (2014). 'Usporedba konzumacije pekarskih proizvoda odrasle populacije Dalmacije i Like', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 09 November 2024, https://urn.nsk.hr/urn:nbn:hr:109:593912

Rečić M. Usporedba konzumacije pekarskih proizvoda odrasle populacije Dalmacije i Like [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2014 [cited 2024 November 09] Available at: https://urn.nsk.hr/urn:nbn:hr:109:593912

M. Rečić, "Usporedba konzumacije pekarskih proizvoda odrasle populacije Dalmacije i Like", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2014. Available at: https://urn.nsk.hr/urn:nbn:hr:109:593912

Metadata
TitleUsporedba konzumacije pekarskih proizvoda odrasle populacije Dalmacije i Like
Title (english)Comparison of dietary intake of bakery products in Dalmatia and Lika adult population
AuthorMaja Rečić
MentorDaniela Čačić Kenjerić (mentor)
Committee memberDaliborka Koceva Komlenić
Committee memberDaniela Čačić Kenjerić
Committee memberInes Banjari
Committee memberMarko Jukić
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food and Nutrition Research)
(Sub-department of Nutrition)
Osijek
Defense date and country2014-09-29, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Food Safety and Quality
Abstract
Žitarice čine bazu prehrambene piramide i preporučen dnevni unos iznosi 6-11 porcija na dan, od čega bi bar tri porcije trebale biti cjelovite žitarice. U Hrvatskoj dnevnom unosu žitarica najviše doprinose razne vrste pekarskih proizvoda poput kruha i peciva. Ovo ispitivanje dio je većeg ispitivanja prehrambenih navika odrasle populacije RH koje je provela Hrvatska agencija za hranu. Cilj ovoga rada bio je ispitati navike konzumacije pekarskih proizvoda ispitanika s područja Dalmacije, Like i Banovine, te procijeniti dnevni unos soli iz istih. Za prikupljanje podataka korišten je upitnik 24-satnog prisjećanja, veličine porcija utvrđene su korištenjem atlasa s fotografijama, a učestalost konzumacije kroz dodatna pitanja. Kategorije u koje su razvrstani pekarski proizvodi su crni, bijeli, polubijeli, raženi, ostale vrste kruha, te peciva, a temeljem rezultata zaključeno je kako prevladava unos vrsta kruha i peciva od rafiniranog brašna. Dnevni unosi soli putem pekarskih proizvoda čini oko polovice dnevno preporučenog unosa.
Abstract (english)
Cereals make the base of the food pyramid with a recommended daily intake is 6-11 serving per day, from which at least 3 should be from whole grain. In Croatia, the major contributor to daily cereal intake are various bakery products, such as bread and rolls. This research is a part of a bigger study whose aim is to analyze dietary habits of adult population of Republic of Croatia, carried out by the Croatian Food Agency. The aim of this paper was to determine dietary habits with respect to bakery products of participants from the area of Dalmatia and Lika and Banovina, and to assess daily salt intake from these products. To gather data, 24- hour recall questionnaire was used and portion sizes were determined by using the atlas with photos, and frequency of consumption was determined through additonal questions. Categories in which the bakery products were grouped are brown, white, semi-white bread, rye, other types of bread, and rolls, with the conclusion that consumption of bread types from refined flour are dominant. Bakery products contribute to salt intake with about half of the daily recommended intake.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:593912
Study programmeTitle: Food Science and Nutrition
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra inženjer/inženjerka nutricionizma i znanosti o hrani (magistar/magistra inženjer/inženjerka nutricionizma i znanosti o hrani)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
Created on2015-09-25 12:28:35