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undergraduate thesis
Higijenski aspekti proizvodnje formule i hrane za dohranu
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2024. urn:nbn:hr:109:769344
Iživkić, Vlatka
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Carbohydrates Technology

Institutional repository: Repository of the Faculty of Food Technology Osijek

Cite this document

Iživkić, V. (2024). Higijenski aspekti proizvodnje formule i hrane za dohranu (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:769344

Iživkić, Vlatka. "Higijenski aspekti proizvodnje formule i hrane za dohranu." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2024. https://urn.nsk.hr/urn:nbn:hr:109:769344

Iživkić, Vlatka. "Higijenski aspekti proizvodnje formule i hrane za dohranu." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2024. https://urn.nsk.hr/urn:nbn:hr:109:769344

Iživkić, V. (2024). 'Higijenski aspekti proizvodnje formule i hrane za dohranu', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 04 November 2024, https://urn.nsk.hr/urn:nbn:hr:109:769344

Iživkić V. Higijenski aspekti proizvodnje formule i hrane za dohranu [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2024 [cited 2024 November 04] Available at: https://urn.nsk.hr/urn:nbn:hr:109:769344

V. Iživkić, "Higijenski aspekti proizvodnje formule i hrane za dohranu", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2024. Available at: https://urn.nsk.hr/urn:nbn:hr:109:769344

Metadata
TitleHigijenski aspekti proizvodnje formule i hrane za dohranu
Title (english)Hygienic Aspects of Production of Formula and Weaning Food
AuthorVlatka Iživkić
MentorĐurđica Ačkar (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
(Sub-department of Carbohydrates Technology)
Osijek
Defense date and country2024-09-27, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Razdoblje dojenačke dobi karakteriziraju posebne prehrambene potrebe u pogledu unosa energije i hranjivih tvari po kilogramu tjelesne mase. Ove potrebe neophodne su za održavanje tijela, ali i za podršku brzom rastu te pravilnoj sintezi i taloženju tjelesnih tkiva. U ovoj fazi, izvor prehrane mora osigurati potrebne količine energije, vode i hranjivih tvari. Budući da dojenčad zbog svojeg slabijeg imunološkog sustava spada u osjetljviju skupinu, mjere opreza prilikom proizvodnje hrane za njihovu kozumaciju puno su strože. Prepreke u higijeni i sanitaciji povećavaju rizik za specifične zdravstvene probleme koji mogu biti i smrtonosni za dojenčad. Kako bi se spriječila kontaminacija hrane za dojenčad, potrebno je voditi računa o tome da se osigura maksimalna kvaliteta i sigurnost takve hrane.
Abstract (english)
The infant stage is characterized by specific nutritional needs in terms of energy and nutrient intake per kilogram of body weight. These needs are essential for maintaining the body as well as supporting rapid growth and the proper synthesis and deposition of body tissues. During this phase, the source of nutrition must provide the necessary amounts of energy, water, and nutrients. Since infants, due to their weaker immune systems, belong to a more vulnerable group, precautions during the production of food intended for their consumption are much stricter. Barriers in hygiene and sanitation increase the risk of specific health issues, which can be fatal for infants. To prevent the contamination of infant food, it is necessary to ensure the highest quality and safety of such food.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:769344
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 on2024-09-27 14:01:50