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professional thesis
Zastupljenost brze hrane u prehrani odraslih grada Splita
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2023. urn:nbn:hr:109:759456
Pancirov, Emma
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Applied Chemistry and Ecology
Sub-department of Biochemistry and Toxicology

Institutional repository: Repository of the Faculty of Food Technology Osijek

Cite this document

Pancirov, E. (2023). Zastupljenost brze hrane u prehrani odraslih grada Splita (Professional thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:759456

Pancirov, Emma. "Zastupljenost brze hrane u prehrani odraslih grada Splita." Professional thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2023. https://urn.nsk.hr/urn:nbn:hr:109:759456

Pancirov, Emma. "Zastupljenost brze hrane u prehrani odraslih grada Splita." Professional thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2023. https://urn.nsk.hr/urn:nbn:hr:109:759456

Pancirov, E. (2023). 'Zastupljenost brze hrane u prehrani odraslih grada Splita', Professional thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 30 April 2024, https://urn.nsk.hr/urn:nbn:hr:109:759456

Pancirov E. Zastupljenost brze hrane u prehrani odraslih grada Splita [Professional thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2023 [cited 2024 April 30] Available at: https://urn.nsk.hr/urn:nbn:hr:109:759456

E. Pancirov, "Zastupljenost brze hrane u prehrani odraslih grada Splita", Professional thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2023. Available at: https://urn.nsk.hr/urn:nbn:hr:109:759456

Metadata
TitleZastupljenost brze hrane u prehrani odraslih grada Splita
Title (english)Prevalence of fast food consumption among adults in the City of Split
AuthorEmma Pancirov
MentorTomislav Klapec (mentor)
Committee memberInes Banjari (predsjednik povjerenstva)
Committee memberTomislav Klapec (član povjerenstva)
Committee memberMaja Miškulin (član povjerenstva)
Committee memberIvana Tomac (član povjerenstva)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Applied Chemistry and Ecology)
(Sub-department of Biochemistry and Toxicology)
Osijek
Defense date and country2023-05-12, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Food Chemistry
Abstract
Konzumacija brze hrane rastući je globalni trend zapadnjačkog društva. Učestala konzumacija brze hrane povezuje se s lošim prehrambenim navikama, pretilošću i kroničnim nezaraznim bolestima. Cilj ovog rada bio je putem anonimne ankete utvrditi zastupljenost brze hrane u prehrani odrasle populacije (N = 170) grada Splita te čimbenike koji utječu na konzumaciju iste. Ispitan je utjecaj brze hrane na indeks tjelesne mase (ITM), prehrambene i životne navike te zdravlje. Najveći broj ispitanika jede brzu hranu vrlo rijetko i jednom tjedno, uglavnom za večeru, pri čemu najčešće odabiru pizzu. Najvažniji razlozi zbog kojih ispitanici posežu za brzom hranom su ukusnost, brzina pripreme i ušteda vremena. Statistički značajna razlika u učestalosti konzumacije brze hrane je utvrđena između podskupina podijeljenih prema dobi (p = 0,002), radnom statusu (p = 0,010), pušenju (p = 0,037) te najčešće konzumiranoj namirnici za međuobrok (p = 0,019). Učestalost konzumacije brze hrane nije utjecala na ITM-a ispitanika. Edukacije o pravilnim prehrambenim navikama te o važnosti redovite fizičke aktivnosti su nužne u svrhu prevencije razvoja kroničnih nezaraznih bolesti.
Abstract (english)
Fast food consumption is a growing global trend in Western societies. Frequent consumption of fast food has been associated with unhealthy dietary habits, obesity and noncommunicable diseases. The aim of this work was to estimate the prevalence of fast food consumption among adults (N = 170) in the city of Split, and to investigate the factors that influence its consumption, which was achieved using an anonymous questionnaire. The impact of the fast food consumption on body mass index (BMI), dietary and lifestyle habits, and health was examined. Most of the respondents consume fast food very rarely or once a week, mainly for dinner, while pizza is most often eaten meal. The most important reasons why subjects eat fast food are taste, quick service and convenience. Statistically significant differences in the frequency of fast food consumption were determined among subgroups divided by age (p = 0,002), work status (p = 0,010), smoking habit and commonly consumed snack (p = 0,019). The frequency of fast food consumption did not affect the BMI values. Education about importance of a healthy diet and regular physical activity are vital in reducing the risk of noncommunicable disease.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:759456
Study programmeTitle: Nutrition
Study programme type: university
Study level: postgraduate specialist
Academic / professional title: sveučilišni/a specijalist/specijalistica nutricionizma (sveučilišni/a specijalist/specijalistica nutricionizma)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
Created on2023-05-23 08:03:50