prikaz prve stranice dokumenta Funkcionalna hrana kao nova paradigma prehrane ljudi
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master's thesis
Funkcionalna hrana kao nova paradigma prehrane ljudi
2019. urn:nbn:hr:162:852038
Dejanović, Magdalena
University of Zadar
Department of Tourism and Communication Sciences

Cite this document

Dejanović, M. (2019). Funkcionalna hrana kao nova paradigma prehrane ljudi (Master's thesis). Zadar: University of Zadar. Retrieved from https://urn.nsk.hr/urn:nbn:hr:162:852038

Dejanović, Magdalena. "Funkcionalna hrana kao nova paradigma prehrane ljudi." Master's thesis, University of Zadar, 2019. https://urn.nsk.hr/urn:nbn:hr:162:852038

Dejanović, Magdalena. "Funkcionalna hrana kao nova paradigma prehrane ljudi." Master's thesis, University of Zadar, 2019. https://urn.nsk.hr/urn:nbn:hr:162:852038

Dejanović, M. (2019). 'Funkcionalna hrana kao nova paradigma prehrane ljudi', Master's thesis, University of Zadar, accessed 02 April 2025, https://urn.nsk.hr/urn:nbn:hr:162:852038

Dejanović M. Funkcionalna hrana kao nova paradigma prehrane ljudi [Master's thesis]. Zadar: University of Zadar; 2019 [cited 2025 April 02] Available at: https://urn.nsk.hr/urn:nbn:hr:162:852038

M. Dejanović, "Funkcionalna hrana kao nova paradigma prehrane ljudi", Master's thesis, University of Zadar, Zadar, 2019. Available at: https://urn.nsk.hr/urn:nbn:hr:162:852038

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Metadata
TitleFunkcionalna hrana kao nova paradigma prehrane ljudi
Title (english)Functional foods as a new paradigm in human diet
AuthorMagdalena Dejanović
MentorAnđelko Vrsaljko (mentor)
Committee memberAnđelko Vrsaljko (predsjednik povjerenstva)
Committee memberĐani Bunja (član povjerenstva)
Committee memberBožena Krce Miočić (član povjerenstva)
GranterUniversity of Zadar
(Department of Tourism and Communication Sciences)
Zadar
Defense date and country2019-05-09, Croatia
Scientific / art field,
discipline and subdiscipline		NATURAL SCIENCES
Interdisciplinary Natural Sciences
Abstract
U ovom radu je dan kratak prikaz nastanka pojma funkcionalne hrane, njeno značenje i uloga u ljudskoj prehrani i zdravlju. Istraživanje provedeno nad 60 ispitanika srednjoškolskog uzrasta, te 85 studenata Sveučilišta u Zadru u cilju utvrđivanja razine znanja i osviještenosti o funkcionalnoj hrani, kao i recentna znanstvena istraživanja pokazuju da su najčešći čimbenici na temelju kojih pojedinac odlučuje o kupovini proizvoda izgled, cijena, kvaliteta, raznolikost, organski uzgoj i dostupnost.... More Kroz sociodemografski upitnik i upitnik s 20 tvrdnji, testirani su stavovi o samoj pojmovnosti funkcionalne hrane, zdravosti, sigurnosti, okusima, jačanju imuniteta, odnosno preventivnom učinku i liječenju bolesti. Rezultati su raznovrsni i zanimljivi, dispergirani od 1 do 7 na Likertovoj skali. Ono što se generalno može iščitati je nedostatna educiranost ispitanika, odnosno učenika i studenata o konceptu prehrane koja uključuje funkcionalnu hranu. Istraživanja upućuju na potrebnu edukaciju u srednjoškolskom i visokoškolskom obrazovanju, odnosno uključenje u pojedine kurikule. Less
Abstract (english)
This thesis consist of short review of how the term ''functional food'' came to be, its signifacance and role in human diet and health. The research done with 60 highschool students and 85 students of University of Zadar, with the goal of determining the level of knowladge and awareness about functional food, as well as recent science researches, show that the most important factors for individuals when choosing which products to buy are appearance, price, quality, diversity, organic... More farming, and availability. The views of functional food, its contribution to overall health of an individual, safety, flavours, its effects on the immune sistem, and its ability to prevent and cure illnesses, were tested through a sociodemographic questionnaire and a questionnaire with 20 assertions. The results are interestingly diverse, dispersed from 1 to 7 on the Likert scale. The general result of the questionnaires is the lack of knowladge about functional food shown in the respondents answers, The research sheds a light on the need for educating students, preferably by including functional food in curriculum. Less
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:162:852038
Study programmeTitle: Cultural Heritage and Tourism
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra kulturne i prirodne baštine u turizmu (magistar/magistra kulturne i prirodne baštine u turizmu)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2019-05-23 12:39:01
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