prikaz prve stranice dokumenta Hrana bez glutena
Access restricted to students and staff of home institution
undergraduate thesis
Hrana bez glutena
završni rad
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2014. urn:nbn:hr:109:812168
Maletić, Milica
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

Maletić, M. (2014). Hrana bez glutena : završni rad (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:812168

Maletić, Milica. "Hrana bez glutena : završni rad." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2014. https://urn.nsk.hr/urn:nbn:hr:109:812168

Maletić, Milica. "Hrana bez glutena : završni rad." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2014. https://urn.nsk.hr/urn:nbn:hr:109:812168

Maletić, M. (2014). 'Hrana bez glutena : završni rad', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 04 November 2024, https://urn.nsk.hr/urn:nbn:hr:109:812168

Maletić M. Hrana bez glutena : završni rad [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2014 [cited 2024 November 04] Available at: https://urn.nsk.hr/urn:nbn:hr:109:812168

M. Maletić, "Hrana bez glutena : završni rad", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2014. Available at: https://urn.nsk.hr/urn:nbn:hr:109:812168

Metadata
TitleHrana bez glutena : završni rad
Title (english)Gluten free foods
AuthorMilica Maletić
MentorInes Banjari (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 country2014-09-30, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Nutrition
Abstract
Celijakija je nasljedni, imunosno posredovani poremećaj koji obilježava trajna nepodnošljivost glutena. Bolest se može razviti u bilo kojoj životnoj dobi. Jedini znanstveno dokazano učinkoviti tretman za oboljele od celijakije je striktna i doživotna bezglutenska dijeta. Bezglutenska dijeta znači izbjegavanje i najmanjih količina glutena u prehrani, sva hrana i lijekovi koji sadrže gluten iz pšenice, raži, ječma ili njihovih derivata moraju se eliminirati jer čak i minimalne količine glutena mogu biti štetne. Standard u postavljanju dijagnoze celijakije u odrasloj populaciji je biopsija sluznice tankog crijeva i serološki testovi. Kliničku je obradu potrebno izvršiti prije isključivanja glutena iz prehrane. Osim celijakije gluten kod ljudi može izazvati još dva poremećaja: alergiju i osjetljivost na gluten. Uspiješno liječenje postiže se adekvatnom edukacijom pacijenta. Bolesnici koji se ne liječe imaju veće zdravstvene probleme od bolesnika koji se pravilno pridržavaju bezglutenske prehrane. Cilj ovog rada je prikazati sve aspekte celijakije te dati uvid u bezglutense proizvode koji se koriste u liječenju oboljelih.
Abstract (english)
Celiac disease is a multisystemic disorder that occurs as a result of an immune response to ingested gluten in genetically predisposed individuals. It can develop at any point in time during life. The only scientifically proven treatment for celiac disease is a strict lifelong adherence to a gluten-free diet. All foods and medications containing gluten from wheat, rye, barley or their derivatives are eliminated as even small quantities of gluten may be harmful. Intestinal biopsy and serologic tests are the standard in diagnosing adult celiac disease. Clinical testing should be done before initiating a gluten-free diet. Besides celiac disease, there are two forms of gluten-related diseases: wheat allergy and gluten sensitivity. Patient education is crucial to successful treatment. Patients with untreated celiac disease have greater health risks than those who adhere to this treatment. The aim of this paper is to give an insight in all aspects of celiac disease, with emphasis on gluten free foods which are used to treat celiac patients.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:812168
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 on2015-09-23 11:41:45