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postgraduate specialist thesis
Čimbenici rizika u prehrani i rizik od moždanog udara u odrasloj populaciji
2023. urn:nbn:hr:109:693137
Šmic, Lorena
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food and Nutrition Research
Sub-department of Nutrition

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Šmic, L. (2023). Čimbenici rizika u prehrani i rizik od moždanog udara u odrasloj populaciji (Postgraduate specialist thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:693137

Šmic, Lorena. "Čimbenici rizika u prehrani i rizik od moždanog udara u odrasloj populaciji." Postgraduate specialist thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2023. https://urn.nsk.hr/urn:nbn:hr:109:693137

Šmic, Lorena. "Čimbenici rizika u prehrani i rizik od moždanog udara u odrasloj populaciji." Postgraduate specialist thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2023. https://urn.nsk.hr/urn:nbn:hr:109:693137

Šmic, L. (2023). 'Čimbenici rizika u prehrani i rizik od moždanog udara u odrasloj populaciji', Postgraduate specialist thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 20 February 2025, https://urn.nsk.hr/urn:nbn:hr:109:693137

Šmic L. Čimbenici rizika u prehrani i rizik od moždanog udara u odrasloj populaciji [Postgraduate specialist thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2023 [cited 2025 February 20] Available at: https://urn.nsk.hr/urn:nbn:hr:109:693137

L. Šmic, "Čimbenici rizika u prehrani i rizik od moždanog udara u odrasloj populaciji", Postgraduate specialist thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2023. Available at: https://urn.nsk.hr/urn:nbn:hr:109:693137

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Metadata
TitleČimbenici rizika u prehrani i rizik od moždanog udara u odrasloj populaciji
Title (english)Dietary Risk Factors and Stroke Risk in Adults
AuthorLorena Šmic
MentorInes Banjari (mentor)
MentorMirela Lučan Čolić (komentor)
Committee memberMarina Ferenac Kiš (predsjednik povjerenstva)
Committee memberInes Banjari (član povjerenstva)
Committee memberMirela Lučan Čolić (član povjerenstva)
Committee memberMarko Jukić (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 country2023-12-01, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Nutrition
Dietotherapy
Abstract
Moždani udar jedan je od glavnih uzročnika smrtnosti i invaliditeta u svijetu, a gotovo polovica ljudi koji prežive moždani udar ostaju invalidi. Broj novooboljelih od moždanog udara je u porastu, prvenstveno zbog starenja populacije. Osim starosti, najznačajnijim čimbenicima rizika se smatraju hipertenzija, prekomjerna tjelesna masa, pozitivna obiteljska anamneza, sjedilački način života, pušenje i loše prehrambene navike. Provedeno je presječno opažajno istraživanje na 131 ispitanika (79 žena... More i 52 muškaraca) u dobi od 45 do 75 godina. Na osnovu smjernica Hrvatskog društva za prevenciju moždanog udara izvršena je procjena rizika od moždanog udara za ispitanike. Više od polovice ispitanika imalo je graničan rizik od moždanog udara (76 %), a samo 8 % ispitanika bilo je bez rizika. Muškarci (31 %) imaju veći rizik od moždanog udara od žena (8 %). Skoro polovica ispitanika imala je povećanu tjelesnu masu (48 %), dok je 20 % pretilo (izraženije kod muškaraca nego žena), 33 % ima blago povišeni krvni tlak, 27,5 % ispitanika ima jednog člana u obitelji sa pozitivnom anamnezom kardiovaskularne bolesti. Promatrajući prehrambene navike ispitanika, samo 9 % ima redovite obroke, 59,5 % unosi 2-3 litre tekućine dnevno, 35,0 % svakodnevno pije 2-3 šalice kave, crveno meso 2-3 puta tjedno konzumira njih 51,1 %, a neslano jede 8 % ispitanika. Slatkiši i grickalice koje bi trebalo ograničiti su svakodnevno zastupljeni u prehrani 25,2 % ispitanika. Ipak, ribu jednom tjedno jede 32,8 % ispitanika, maslinovo ulje koristi 23,7 % a voće i povrće konzumira svakodnevno više od polovice ispitanika. Less
Abstract (english)
Stroke is one of the main causes of mortality and disability in the world, and almost half of people who survive a stroke remain disabled. The number of new stroke cases is on the rise, primarily due to the aging population. In addition to old age, the most significant risk factors are hypertension,obesity, a positive family history, a sedentary lifestyle, smoking and poor eating habits. A cross-sectional observational study was conducted on 131 subjects (79 women and 52 men) between the ages... More of 45 and 75. Based on the guidelines of the Croatian Stroke Prevention Society, a stroke risk assessment was carried out for subjects. More than half of respondents had a borderline risk of stroke (76%), and only 8% of respondents were risk-free. Men (31%) have a higher risk of stroke than women (8%). Almost half of the respondents are overweight (48%), and 20% are obese (more men then women), 33% have slightly elevated blood pressure, 27.5% have positive family history of cardiovascular disease. Observing dietary habits, only 9% have regular meals, 59.5% drinks 2-3 L of fludi per day, 35.0% drinks 2-3 cups of coffee a day, red meat is consumed 2-3 times a week by 51.1%, and 8% eat unsalted food. Sweets and salty snacks, which should be restricted, are consumed daily by 25.2% of respondents. Still, 32.8% eat fis once a week, olive oil is used by 23.7% and fruits and vegetables are consumed by more than half of respondents. Less
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:693137
Study programmeTitle: Nutrition
Study programme type: university
Study level: postgraduate specialist
Academic / professional title: specijalist/ica nutricionizma (specijalist/ica nutricionizma)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence Attribution 4.0 International (CC BY 4.0) icon
Created on2024-01-17 14:53:20
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