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undergraduate thesis
Prehrana i starenje
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2022. urn:nbn:hr:109:344458
Ažić, Lucija
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

Ažić, L. (2022). Prehrana i starenje (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:344458

Ažić, Lucija. "Prehrana i starenje." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2022. https://urn.nsk.hr/urn:nbn:hr:109:344458

Ažić, Lucija. "Prehrana i starenje." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2022. https://urn.nsk.hr/urn:nbn:hr:109:344458

Ažić, L. (2022). 'Prehrana i starenje', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 27 December 2024, https://urn.nsk.hr/urn:nbn:hr:109:344458

Ažić L. Prehrana i starenje [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2022 [cited 2024 December 27] Available at: https://urn.nsk.hr/urn:nbn:hr:109:344458

L. Ažić, "Prehrana i starenje", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2022. Available at: https://urn.nsk.hr/urn:nbn:hr:109:344458

Metadata
TitlePrehrana i starenje
Title (english)Diet and Ageing
AuthorLucija Ažić
MentorDaniela Čačić Kenjerić (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food and Nutrition Research)
(Sub-department of Nutrition)
Osijek
Defense date and country2022-09-20, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Starenje je proces u kojem se u organizmu događaju razne promjene koje vode do pada bioloških funkcija i sposobnosti organizma da se prilagode metaboličkom stresu. Najveći zdravstveni problemi starijih osoba koji se povezuju sa prehranom su kardiovaskularne bolesti, smanjivanje gustoće kostiju, poremećaji stanja uhranjenosti i tjelesni deficiti. Stoga, prehrana starijih osoba treba biti prilagođena svakoj osobi ponaosob. Pažnju treba obratiti na smanjeni energetski unos te povećane potrebe nekih elemenata kao što su: kalcij, magnezij, kalij, vitamin D, vitamin B12 te omega – 3 – masne kiseline.
Abstract (english)
Aging is a proces sin which various changes occur in the body that lead to a decline in biological functions and the bodys ability to adapt to metabolic stress. The biggest health problems od elderly people that are related to diet are cardiovascular diseases, decreased bone density, nutrition disorders and physical deficits. Therefore, the diet of the elderly should be adapted to each person individually. Attention should be paid to reduce energy intake and increase needs od some elements such as calcium, magnesium, potassium, vitamin D, vitamin B12 and omega – 3 – fatty acids.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:344458
Study programmeTitle: Food Technology
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2022-09-20 14:55:17