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master's thesis
Planiranje jelovnika za oboljele od dijabetesa tipa 2
2017. urn:nbn:hr:109:223719
Lasić, Katarina
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food and Nutrition Research
Sub-department of Nutrition

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Lasić, K. (2017). Planiranje jelovnika za oboljele od dijabetesa tipa 2 (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:223719

Lasić, Katarina. "Planiranje jelovnika za oboljele od dijabetesa tipa 2." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2017. https://urn.nsk.hr/urn:nbn:hr:109:223719

Lasić, Katarina. "Planiranje jelovnika za oboljele od dijabetesa tipa 2." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2017. https://urn.nsk.hr/urn:nbn:hr:109:223719

Lasić, K. (2017). 'Planiranje jelovnika za oboljele od dijabetesa tipa 2', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 09 April 2024, https://urn.nsk.hr/urn:nbn:hr:109:223719

Lasić K. Planiranje jelovnika za oboljele od dijabetesa tipa 2 [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2017 [cited 2024 April 09] Available at: https://urn.nsk.hr/urn:nbn:hr:109:223719

K. Lasić, "Planiranje jelovnika za oboljele od dijabetesa tipa 2", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2017. Available at: https://urn.nsk.hr/urn:nbn:hr:109:223719

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Metadata
TitlePlaniranje jelovnika za oboljele od dijabetesa tipa 2
Title (english)Diet and meal planning for people with type 2 diabetes
AuthorKatarina Lasić
MentorInes Banjari (mentor)
Committee memberDamir Magdić (predsjednik povjerenstva)
Committee memberInes Banjari (član povjerenstva)
Committee memberMirela Lučan (član povjerenstva)
Committee memberTihomir Moslavac (član povjerenstva)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food and Nutrition Research)
(Sub-department of Nutrition)
Osijek
Defense date and country2017-11-27, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Nutrition
Dietotherapy
Abstract
Diabetes mellitus (DM) ili šećerna bolest je metabolički poremećaj koji je obilježen stanjem kronične hiperglikemije i poremećenim metabolizmom ugljikohidrata, proteina i masti zbog oštećenje sekrecije i/ili djelovanja inzulina. Bolest je praćena razvojem niza mikrovaskularnih i makrovaskularnih komplikacija. Osnovni principi liječenja su pravilna prehrana, edukacija i samokontrola kao i redovita fizička aktivnost. Cilj ovog rada bio je izraditi dvotjedne jelovnike za 14 osoba oboljelih od tip 2 DM s područja grada Osijeka. Uzimajući u obzir karakteristike ispitanika izračunate su njihove energetske potrebe i kreirani su jelovnici s energetskim unosom 1300 kcal/dan, 1500 kcal/dan i 1900 kcal/dan. Povećana tjelesna masa je utvrđena kod 12/14 ispitanika te su primijenjeni principi redukcijske dijete, a kod 9/14 ispitanika su razvijene kardiovaskularne komplikacije te su postavljena specifična ograničenja u unosu masti. Jelovnici su kreirani primjenom računalnog programa Bolnička prehrana®. Sva tri jelovnika zadovoljavaju postavljenim ograničenjima restrikcije energetskog unosa i ograničenjima na unos masti. Prosječna količina ugljikohidrata iznosi 175,1 g, 205,5 g, odnosno 259,7 g/dan uz omjer polisaharida i monosaharida 2:1. Prosječna količina prehrambenih vlakana se kreće od 32,7 g do 44,1 g/dan. Doprinos bjelančevina ukupnom energetskom unosu se kreće od 20 do 22 %, dok je doprinos masti u sva tri jelovnika isti i iznosi 26 % uz najniži sadržaj zasićenih masnih kiselina. Uzimajući u obzir visoku zastupljenost svježeg voća i povrća, kreirani jelovnici su izbalansirani i u pogledu iskorištenja mikronutrijenata.
Abstract (english)
Diabetes mellitus (DM) is a metabolic disorder characterized with chronic hyperglycaemia and abnormalities in the metabolism of carbohydrates, proteins and fats due to damaged secretion and/or activity of insulin. The main features of diabetes are numerous macro and microvascular complications. The basis of the treatment includes adequate diet meal plan, education, self-management and regular physical activity. The aim of this study was to create 14-day diet meal plans for 14 type 2 diabetics from Osijek city area. According to participants’ characteristics energy requirements were calculated and the following three plans were created: 1300 kcal/day, 1500 kcal/day and 1900 kcal/day. The principles of an energy restricted diet were applied because 12/14 participants were overweight/obese. Additionally, 9/14 participants have cardiovascular complications so specific restrictions on dietary fats were applied. Diet meal plans were developed by using IT programme Hospital nutrition (Bolnička prehrana®). All three meal plans are in accordance with the restrictions set, namely energy and fat contribution. The average content of carbohydrates was 175.1 g, 205.5 g and 259.7 g/day with poly- and monosaccharides ratio 2:1. The average amount of dietary fibres varies between 32.7 g to 44.1 g/day. Contribution of proteins to the total daily energy intake varies between 20 and 22%, with 26% contribution of total fats in all three diet plans, with the lowest content of saturated fatty acids. Considering high abundance of fresh fruits and vegetables, created diet plans are balanced in terms of micronutrient bioavailability.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:223719
Study programmeTitle: Food Science and Nutrition
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra inženjer/inženjerka nutricionizma i znanosti o hrani (magistar/magistra inženjer/inženjerka nutricionizma i znanosti o hrani)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
Created on2017-12-19 12:43:46