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master's thesis
Usporedba antropometrijskih metoda i upitnika za procjenu statusa uhranjenosti u oboljelih od Parkinsonove bolesti
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2019. urn:nbn:hr:109:444861
Tatarović, Ivana
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

Cite this document

Tatarović, I. (2019). Usporedba antropometrijskih metoda i upitnika za procjenu statusa uhranjenosti u oboljelih od Parkinsonove bolesti (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:444861

Tatarović, Ivana. "Usporedba antropometrijskih metoda i upitnika za procjenu statusa uhranjenosti u oboljelih od Parkinsonove bolesti." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2019. https://urn.nsk.hr/urn:nbn:hr:109:444861

Tatarović, Ivana. "Usporedba antropometrijskih metoda i upitnika za procjenu statusa uhranjenosti u oboljelih od Parkinsonove bolesti." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2019. https://urn.nsk.hr/urn:nbn:hr:109:444861

Tatarović, I. (2019). 'Usporedba antropometrijskih metoda i upitnika za procjenu statusa uhranjenosti u oboljelih od Parkinsonove bolesti', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 08 November 2024, https://urn.nsk.hr/urn:nbn:hr:109:444861

Tatarović I. Usporedba antropometrijskih metoda i upitnika za procjenu statusa uhranjenosti u oboljelih od Parkinsonove bolesti [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2019 [cited 2024 November 08] Available at: https://urn.nsk.hr/urn:nbn:hr:109:444861

I. Tatarović, "Usporedba antropometrijskih metoda i upitnika za procjenu statusa uhranjenosti u oboljelih od Parkinsonove bolesti", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2019. Available at: https://urn.nsk.hr/urn:nbn:hr:109:444861

Metadata
TitleUsporedba antropometrijskih metoda i upitnika za procjenu statusa uhranjenosti u oboljelih od Parkinsonove bolesti
Title (english)The Comparison of Anthropometric Methods and Questionnaires for the Assessment of Nutritional Status of Patients with Parkinson's Disease
AuthorIvana Tatarović
MentorInes Banjari (mentor)
MentorSvetlana Tomić (komentor)
Committee memberDaniela Čačić Kenjerić (predsjednik povjerenstva)
Committee memberInes Banjari (član povjerenstva)
Committee memberSvetlana Tomić (član povjerenstva)
Committee memberIvica Strelec (član povjerenstva)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food and Nutrition Research)
(Sub-department of Nutrition)
Osijek
Defense date and country2019-03-14, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Nutrition
Dietotherapy
Abstract
Parkinsonova bolest (PB) je progresivna neurodegenerativna bolest kompleksne i još uvijek nejasne etiologije. Simptomatika bolesti se nerijetko povezuje s rizikom za pothranjenost oboljelih koja za posljedicu ima bržu progresiju bolesti. Cilj rada bio je utvrditi status uhranjenosti antropometrijskim mjerenjima i procijeniti rizik za pothranjenost oboljelih od PB. Ukupno 39 oboljelih od PB, 24 muškaraca (61,5 %) i 15 žena (38,5 %) prosječne dobi 65 ± 9 godina (42–82 godine) s prosječnim trajanjem bolesti od 4,6 ± 3,8 godina je sudjelovalo u istraživanju. Srednji indeks tjelesne mase (ITM) iznosi 30,5 kg/m² s prosječnim udjelom masnog tkiva od 30,7 % što ukazuje na problem visceralne debljine i povećani rizikom od kardiometaboličkih komplikacija. Ipak, prema udjelu mišićnog tkiva čak 68 % oboljelih ima sniženi udio mišićnog tkiva a njih 13 % ima značajno snižen udio mišićnog tkiva (<31,5 % muškarci, <21,5 % žene). Rizik od pothranjenosti je značajno varirao s obzirom na primijenjeni upitnik: 31 % prema MNA-SF, 15 % prema MST i čak 56 % prema SNAQ upitniku. Rizik od pothranjenosti je češći kod oboljelih koji su prema ITM-u pretili prema MNA-SF (p=0,003) i MST upitniku (p=0,016), kao i ukoliko oboljeli imaju niži udio mišićnog tkiva (p=0,017). Utvrđen je i niz drugih čimbenika povezanih s konzumacijom hrane koji mogu pogoršati status uhranjenosti oboljelih od PB-a.
Abstract (english)
Parkinson's disease (PD) is a progressive neurodegenerative disease of complex and still unknown aetiology. The symptomatology is often associated with the risk of malnutrition that leads to more rapid progression of the disease. The aim was to determine nutritional status of PD patients with anthropometric measurements and to assess their risk of malnutrition. Total of 39 PB patients, 24 men (61.5 %) and 15 women (38.5 %), average age 65 ± 9 years (42–82 years) with average diagnosis duration of 4.6 ± 3.8 years participated in the study. The average Body Mass Index (BMI) was 30.5 kg/m² and the average fat mass 30.7 %, indicating the problem of visceral adiposity and related cardiometabolic risks. However, 68 % of PD patients have reduces fat free mass and 13 % have severely low fat free mass (<31.5 % men, <21.5 % women). The risk of malnutrition differed between questionnaires used: 31 % according to MNA-SF, 15 % according to MST, and even 56 % according to SNAQ. The risk was more frequent in obese PD patients (based on their BMI) according to MNASF (p=0.003) and MST questionnaire (p=0.016), as well as if PD patients have lower fat free mass % (p=0.017). Additional factors related to food consumption that can deteriorate PD patient's nutritional status were identified.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:444861
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 on2019-03-18 17:59:28