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undergraduate thesis
Prednosti i nedostaci poznatih redukcijskih dijeta
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2008. urn:nbn:hr:109:902301
Škoro, Vedrana
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Food Engineering

Institutional repository: Repository of the Faculty of Food Technology Osijek

Cite this document

Škoro, V. (2008). Prednosti i nedostaci poznatih redukcijskih dijeta (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:902301

Škoro, Vedrana. "Prednosti i nedostaci poznatih redukcijskih dijeta." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2008. https://urn.nsk.hr/urn:nbn:hr:109:902301

Škoro, Vedrana. "Prednosti i nedostaci poznatih redukcijskih dijeta." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2008. https://urn.nsk.hr/urn:nbn:hr:109:902301

Škoro, V. (2008). 'Prednosti i nedostaci poznatih redukcijskih dijeta', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 09 November 2024, https://urn.nsk.hr/urn:nbn:hr:109:902301

Škoro V. Prednosti i nedostaci poznatih redukcijskih dijeta [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2008 [cited 2024 November 09] Available at: https://urn.nsk.hr/urn:nbn:hr:109:902301

V. Škoro, "Prednosti i nedostaci poznatih redukcijskih dijeta", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2008. Available at: https://urn.nsk.hr/urn:nbn:hr:109:902301

Metadata
TitlePrednosti i nedostaci poznatih redukcijskih dijeta
AuthorVedrana Škoro
MentorDaniela Čačić Kenjerić (mentor)
MentorInes Banjari (pomoć pri izradi, neposredni voditelj)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
(Sub-department of Food Engineering)
Osijek
Defense date and country2008-10-28, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Broj pretilih osoba svakodnevno raste te je potrebna hitna intervencija zbog svih negativnih učinaka ili posljedica koje pretilost ima na zdravlje. Također sveprisutni su i poremećaji u prehrani, koji gotovo u potpunosti zahvaćaju upravo djevojke, pokazujući često neopravdanu i pogrešnu brigu za mršavim izgledom podvrgavajući se različitim popularnim redukcijskim dijetama slijedeći tako trendove koje prenose mediji. Istraživanja su pokazala da čak 86% djevojaka isproba neku od redukcijskih dijeta prije svoje 20-te godine, a danas su dijete sve veći trend kod vrlo mladih djevojaka, u osnovnoškolskoj dobi. Razne redukcijske dijete postaju prevladavajuće, a svaka od njih ima svoje prednosti i nedostatke za ljudsko zdravlje. Neke dijete su vrlo slične, a neke se pak razlikuju prema odabiru namirnica. Ipak bi cilj trebao biti pravilna i raznovrsna prehrana, a nutricionisti su ti koji bi takvu prehranu trebali prilagoditi svakom pojedincu koji nastoji smanjiti tjelesne masu i održavati ju takvom pravilnom prehranom i redovitom tjelesnom aktivnošću.
Abstract (english)
The number of obese people is growing by the day, and because of all negative health effects, urgent intervention is needed. Also, eating disorders in young people, in particular in young girls, often show unreasonable concern for looks and not health, by taking different faddy crash diets promoted through the media. Research has shown that even 86% of girls try some faddy crash diets before they are even in their 20ies, and today faddy diets are increasing in very young girls in grammar school. Miscellaneous diets of the world are becoming predominated and controversial, and each has its advantages and disadvantages on human health. Some diets are very alike, and some differ in food selection. Still, the goal should be proper nutrition with a variety of foods, and nutritionists are the ones who should adjust it to each individual who is trying to lose and maintain his weight by proper nutrition and regular physical activity.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:902301
ProjectNumber: 113-0000000-0548
Title: Prehrana i životne navike u očuvanju zdravlja
Title: Nutrition and lifestyle in health protection
Leader: Milena Mandić
Jurisdiction: Croatia
Funder: MZOS
Funding stream: ZP
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 originReformatted digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Public noteRad je izrađen na PTFOS 2008. Digitalizirano ak. 2019./2020.
Created on2022-12-09 14:04:14