professional thesis
Nutrition and lifestyle habits of patients with chronic gastritis in Banja Luka region

Gordana Ljoljić Dolić (2016)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food and Nutrition Research
Sub-department of Nutrition
Metadata
TitlePrehrana i životne navike oboljelih od kroničnog gastritisa na području banjalučke regije
AuthorGordana Ljoljić Dolić
Mentor(s)Ines Banjari (thesis advisor)
Abstract
Kronični gastritis predstavlja progresivnu i stupnjevitu upalu želučane sluznice koja je jedna od najčešćih gastrointestinalnih bolesti, a uključena je u patologiju ulkusne bolesti i karcinoma gastrointestinalnog sustava. Provedeno je presječno istraživanje na 50 odraslih osoba s dijagnozom kroničnog gastritisa (prosječne starosti 43,3 ± 12,1 godina, 20 muškaraca i 30 žena) s područja banjalučke regije. Upitnikom kreiranim za potrebe ovog istraživanja potvrđeni su sljedeći rizični čimbenici: povećana tjelesna masa (32,0 %) i pretilost (12,0 %), infekcija s Helicobacter pylori (28,7 %), uporaba lijekova (32,6 %), pušenje (32,0 %), konzumacija kave (80,0 % pije minimalno jednu kavu dnevno). Dispepsija je prisutna u različitom intenzitetu (27/50 ima do 4 simptoma, 23/50 ima 5 i više simptoma), a kod 46,0 % ispitanika je unazad 3 mjeseca došlo do promjene u tjelesnoj masi. Dijagnoza ne utječe na subjektivnu kvalitetu života, prosječna razina depresije i stresa je normalna, dok je anksioznost blago izražena prema upitniku za procjenu izloženosti vanjskim čimbenicima rizika, tzv. DASS upitniku. Razina fizičke aktivnosti prema Baeckeovom upitniku je niska ali u skladu sa zdravom populacijom. Ispitanici često preskaču obroke, a prejedanje, pregladnjivanje, pričanje za vrijeme jela i brzo jedenje su u značajnoj mjeri prisutni. Utvrđene pozitivne karakteristike prehrambenih navika su manji broj dnevnih obroka, niska konzumacija brze hrane, mesnih i suhomesnatih proizvoda, te niska konzumacija alkohola (42,0 % uopće ne pije alkohol). Negativne karakteristike prehrambenih navika uključuju nizak unos voća (posebice banana), povrća (posebice mahunarki i kupusa), ribe (posebice morske), maslinovog ulja i meda, te visok unos slatkiša.
Keywordsnutrition gastritis risk factors dietary habits
Parallel title (English)Nutrition and lifestyle habits of patients with chronic gastritis in Banja Luka region
Committee MembersMaja Miškulin (committee chairperson)
Ines Banjari (committee member)
Tomislav Klapec (committee member)
Ivica Strelec (committee member)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Lower level organizational unitsDepartment of Food and Nutrition Research
Sub-department of Nutrition
PlaceOsijek
StateCroatia
Scientific field, discipline, subdisciplineBIOTECHNICAL SCIENCES
Food Technology
Food Safety and Quality
Study programme typeuniversity
Study levelpostgraduate specialist
Study programmeNutrition
Academic title abbreviationuniv. spec. nutr.
Genreprofessional thesis
Language Croatian
Defense date2016-09-27
Parallel abstract (English)
Chronic gastritis representes a progressive and gradual inflammation of the gastric mucosa, which is one of the most common gastrointestinal diseases, involved in the pathology of peptic ulcer disease and cancers of the gastrointestinal system. A cross-sectional study was conducted on 50 adults diagnosed with chronic gastritis (average age 43.3 ± 12.1 years, 20 males and 30 females) from Banja Luka region. The study-specific questionnaire showed that the following risk factors are present among the study population: overweight (32.0%) and obesity (12.0%), Helicobacter pylori infection (28.7%), use of medications (32.6%), smoking (32.0%), coffee consumption (80.0% drinks at least one coffee per day).Dyspepsia is presented with different intensity (27/50 have up to 4 symptoms, 23/50 have 5 and more symptoms), and 46.0% of the study participants had weight change in the previous 3 months. Diagnosis does not affect the subjective quality of life, average depression and stress rates are normal, while anxiety is mildly presented according to the Depression Anxiety Stress Scale (DASS) questionnaire. Meal skipping, overeating, prolonged hunger, talking during meal and fast eating are common practices. Determined positive dietary habits include fewer number of daily meals, low consumption of fast foods, meat and processed meat products, and low alcohol consumption (42.0% do not consume alcohol). Negative dietary habits include low intake of fruits (especially bananas), vegetables (especially legumes and cabbage), fish (especially seafood), olive oil and honey, and high consumption of sweets.
Parallel keywords (Croatian)nutricionizam gastritis prehrambene navike
Resource typetext
Access conditionOpen access
Terms of usehttp://rightsstatements.org/vocab/InC/1.0/
URN:NBNhttps://urn.nsk.hr/urn:nbn:hr:109:578606
CommitterSanda Hasenay