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professional thesis
Unos omega-3 masnih kiselina u odrasloj populaciji Zagrebačke županije
2022. urn:nbn:hr:109:435672
Pavazza, Lucia
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food and Nutrition Research
Sub-department of Nutrition

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Pavazza, L. (2022). Unos omega-3 masnih kiselina u odrasloj populaciji Zagrebačke županije (Professional thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:435672

Pavazza, Lucia. "Unos omega-3 masnih kiselina u odrasloj populaciji Zagrebačke županije." Professional thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2022. https://urn.nsk.hr/urn:nbn:hr:109:435672

Pavazza, Lucia. "Unos omega-3 masnih kiselina u odrasloj populaciji Zagrebačke županije." Professional thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2022. https://urn.nsk.hr/urn:nbn:hr:109:435672

Pavazza, L. (2022). 'Unos omega-3 masnih kiselina u odrasloj populaciji Zagrebačke županije', Professional thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 15 April 2024, https://urn.nsk.hr/urn:nbn:hr:109:435672

Pavazza L. Unos omega-3 masnih kiselina u odrasloj populaciji Zagrebačke županije [Professional thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2022 [cited 2024 April 15] Available at: https://urn.nsk.hr/urn:nbn:hr:109:435672

L. Pavazza, "Unos omega-3 masnih kiselina u odrasloj populaciji Zagrebačke županije", Professional thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2022. Available at: https://urn.nsk.hr/urn:nbn:hr:109:435672

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Metadata
TitleUnos omega-3 masnih kiselina u odrasloj populaciji Zagrebačke županije
Title (english)Intake of omega-3 fatty acids in adults from Zagreb county
AuthorLucia Pavazza
MentorDaniela Čačić Kenjerić (mentor)
Committee memberMirela Kopjar (predsjednik povjerenstva)
Committee memberDaniela Čačić Kenjerić (član povjerenstva)
Committee memberDarja Sokolić (član povjerenstva)
Committee memberIvica Strelec (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 country2022-10-07, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Prehrambeni unos omega-3 masnih kiselina, posebice eikosapentaenske (EPA) i dokosaheksaenske (DHA) ostvaruje se u mješovitoj prehrani primarno kroz konzumaciju masnih vrsta ribe. Niska konzumacija ribe u današnjoj populaciji rezultira niskim unosom omega-3 masnih kiselina pa potrošači traže nadomjesne izvore među kojima se često zbog svoje praktičnosti nameću dodaci prehrani. Cilj rada bio je utvrditi unos omega-3 masnih kiselina putem hrane i dodataka prehrani u odrasloj populaciji u Zagrebačkoj županiji. Podaci su prikupljeni primjenom jednokratnog anonimnog prigodnog upitnika u ljekarničkoj ustanovi Ljekarne Zagrebačke županije i to prikupljanjem podataka izravno na recepturi i putem službene Facebook stranice ustanove. Istraživanjem se obuhvatilo 544 ispitanika oba spola a provedeno je po principima presječnog. Prikupljeni podaci obrađeni su prema spolu, dobi i statusu uhranjenosti ispitanika a gdje je to bilo prikladno i obzirom na način prikupljanja podataka. Rezultati ukazuju na slabu zastupljenost ribe u prehrani, dosta visoku zastupljenost orašastih plodova, biljnih ulja i sjemenki kao izvora omega-3 masnih kisleina te visoku zastupljenost dodataka prehrani koji su bogati omega-3 masnim kiselinama.
Abstract (english)
Dietary intake of omega-3 fatty acids, especially the intake of eicosapentaenic (EPA) and docosahexanoic (DHA) fatty acid, in current diet, is mostly achieved through the fatty fish consumption. Low fish consumption results in low omega-3 fatty acid intake and consummers therefore seek alternative sources. As a practical source dietary supplements are the most common substitution. The aim of this study was to estimate the intake omega-3 fatty acids through diet and dietary supplements in adults from Zagreb county. Intake data are gathered via anonimous questionnaire created for this purpose. Data collection was performed in Pharmacy stores and via Facebook page of the same Pharmacy company. Cross-sectional study encompassed altogether 544 subjects of both genders. Results were analysed for the total study population as well as for the subgroups based on gender, age and nourishment status. Also, where applicable, data were presented based on the mode of data collection (personal vs on-line). Results have shown low fish consumption, relatively high consumption of nuts, plant seeds and oils as a complementary source of omega-3 fatty acids as well as the high presence of supplementation with omega-3 fatty acids.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:435672
Study programmeTitle: Nutrition
Study programme type: university
Study level: postgraduate specialist
Academic / professional title: sveučilišni/a specijalist/specijalistica nutricionizma (sveučilišni/a specijalist/specijalistica nutricionizma)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0) icon
Created on2022-10-13 14:57:15