prikaz prve stranice dokumenta Izvori željeza u prehrani vegetarijanaca
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undergraduate thesis
Izvori željeza u prehrani vegetarijanaca
2008. urn:nbn:hr:109:121688
Dobrijević, Zorana
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Food Engineering

Cite this document

Dobrijević, Z. (2008). Izvori željeza u prehrani vegetarijanaca (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:121688

Dobrijević, Zorana. "Izvori željeza u prehrani vegetarijanaca." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2008. https://urn.nsk.hr/urn:nbn:hr:109:121688

Dobrijević, Zorana. "Izvori željeza u prehrani vegetarijanaca." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2008. https://urn.nsk.hr/urn:nbn:hr:109:121688

Dobrijević, Z. (2008). 'Izvori željeza u prehrani vegetarijanaca', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 17 April 2024, https://urn.nsk.hr/urn:nbn:hr:109:121688

Dobrijević Z. Izvori željeza u prehrani vegetarijanaca [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2008 [cited 2024 April 17] Available at: https://urn.nsk.hr/urn:nbn:hr:109:121688

Z. Dobrijević, "Izvori željeza u prehrani vegetarijanaca", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2008. Available at: https://urn.nsk.hr/urn:nbn:hr:109:121688

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Metadata
TitleIzvori željeza u prehrani vegetarijanaca
AuthorZorana Dobrijević
MentorDaniela Čačić Kenjerić (mentor)
MentorInes Banjari (pomoć pri izradi, neposredni voditelj)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
(Sub-department of Food Engineering)
Osijek
Defense date and country2008-11-28, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Deficit željeza veliki je medicinski problem diljem svijeta. Svrha ovog rada je prepoznati uzroke i posljedice deficita te uspješne metode njegova smanjenja. Rizične skupine za pojavu deficita su djeca, adolescenti, žene, trudnice te vegetarijanci. Vegetarijanskom prehranom u organizam se unosi samo nehemsko željezo, čija se slaba apsorpcija može poboljšati ili inhibirati tvarima prisutnim u hrani. Kao poboljšivači navode se vitamin C i alkohol, dok su inhibitori fitati, oksalati, polifenoli, prehrambena vlakna i kalcij, koje se u biljnim namirnicama nalaze u značajnim količinama. Iz navedenih razloga, moguće je shvatiti zašto se vegetarijanci smatraju rizičnom skupinom, iako unose dovoljne količine željeza. Ovisno o težini deficita, slijedeće metode se koriste u svrhu njegova smanjenja: promjena prehrane, obogaćivanje namirnica i uporaba dodataka prehrani. Promjena prehrane i primjena obogaćenih namirnica dugoročno je rješenje za lakše, dok se uporaba dodataka prehrani pokazala najuspješnijom u liječenju težih slučajeva deficita. Dodaci prehrani se preporučuju uzimati s oprezom i uz nadzor liječnika, jer može doći do akutnog ili kroničnog prevelikog unosa.
Abstract (english)
Iron deficiency is a great medical problem all over the world. Purpose of this paper is to recognize causes and consequences of deficiency and successful methods for decreasing it. In greatest risk of iron deficiency are children, adolescents, women, pregnant women and vegetarians. Vegetarian nutrition provides only non-heme iron, which low absorption can be increased by substances in food, like vitamin C and alcohol, or decreased by phytates, oxalates, polyphenols, dietary fibers and calcium. The latter are found in vegetables in significant amounts. That is why vegetarians are considered a high risk group, although they have proper intake of iron. Depending on a deficiency level, these methods are used to lower it: dietary strategies, food fortification and supplementation. Dietary strategies and fortification are long term solutions for low iron deficiency, while supplementation is used for heavier cases of iron deficiency. Supplements are recommended with caution and under doctor's supervision, because of possible acute or chronic overdose.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:121688
ProjectNumber: 113-0000000-0548
Title: Prehrana i životne navike u očuvanju zdravlja
Title: Nutrition and lifestyle in health protection
Leader: Milena Mandić
Jurisdiction: Croatia
Funder: MZOS
Funding stream: ZP
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 originReformatted digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Public noteRad je izrađen na PTFOS 2008. Digitalizirano ak. 2019./2020.
Created on2022-12-13 08:39:34