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undergraduate thesis
UPOTREBA KUHINJSKE SOLI U PRIPREMI HRANE
2017. urn:nbn:hr:112:303138
Švagelj, Helena
Polytehnic in Pozega
Biotechnical department

Cite this document

Švagelj, H. (2017). UPOTREBA KUHINJSKE SOLI U PRIPREMI HRANE (Undergraduate thesis). Požega: Polytehnic in Pozega. Retrieved from https://urn.nsk.hr/urn:nbn:hr:112:303138

Švagelj, Helena. "UPOTREBA KUHINJSKE SOLI U PRIPREMI HRANE." Undergraduate thesis, Polytehnic in Pozega, 2017. https://urn.nsk.hr/urn:nbn:hr:112:303138

Švagelj, Helena. "UPOTREBA KUHINJSKE SOLI U PRIPREMI HRANE." Undergraduate thesis, Polytehnic in Pozega, 2017. https://urn.nsk.hr/urn:nbn:hr:112:303138

Švagelj, H. (2017). 'UPOTREBA KUHINJSKE SOLI U PRIPREMI HRANE', Undergraduate thesis, Polytehnic in Pozega, accessed 20 November 2024, https://urn.nsk.hr/urn:nbn:hr:112:303138

Švagelj H. UPOTREBA KUHINJSKE SOLI U PRIPREMI HRANE [Undergraduate thesis]. Požega: Polytehnic in Pozega; 2017 [cited 2024 November 20] Available at: https://urn.nsk.hr/urn:nbn:hr:112:303138

H. Švagelj, "UPOTREBA KUHINJSKE SOLI U PRIPREMI HRANE", Undergraduate thesis, Polytehnic in Pozega, Požega, 2017. Available at: https://urn.nsk.hr/urn:nbn:hr:112:303138

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Metadata
TitleUPOTREBA KUHINJSKE SOLI U PRIPREMI HRANE
Title (english)USE OF KITCHEN SALT IN PREPATING FOOD
AuthorHelena Švagelj
MentorAna Mrgan (mentor)
Committee memberValentina Obradović (predsjednik povjerenstva)
Committee memberAna Mrgan (član povjerenstva)
Committee memberStanko Zrinščak (član povjerenstva)
GranterPolytehnic in Pozega
(Biotechnical department)
Požega
Defense date and country2017-09-11, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Namirnicama se smatra sve ono što se upotrebljava kao hrana ili piće u prerađenom ili ne prerađenom obliku. Različite namirnice ili različiti prehrambeni proizvodi sadrže različite količine soli. Natrij je vrlo važan za obavljanje različitih funkcija u ljudskom organizmu, a prevelike količine mogu štetno utjecati na zdravlje. Prehrambene navike se kroz život mijenjaju, posebice mladih, zbog osamostaljivanja, studiranja ili nekih drugih razloga. Dok kod starijih potrošača, navike se mijenjaju zbog užurbanog načina života i nedostatka slobodnog vremena. Ovo istraživanje imalo ja za cilj utvrditi prehrambene navike potrošača različite životne dobi putem anketnog upitnika. Provedenom anketom na području Koprivničko-križevačke županije pokušalo se doći do informacija, o nekim prehrambenim navikama stanovnika i svjesnosti o utjecaju hrane i soli na zdravlje.
Abstract (english)
Foods are considered as everything used as food or drink in processed or unprocessed form. Different foods or different food products contain different amounts of salt. Sodium is very important for performing various functions in the human body, and excessive amounts may adversely affect health. Food habits are changing through life, especially young people, due to self-preservation or study or for some other reason. While in older consumers, habits are changing because of the hasty lifestyle and lack of free time. The purpose of this research was to determine the dietary habits of consumers of different ages through a questionnaire. A survey conducted in the area of Koprivnica-Križevci County tried to find information about some of the dietary habits of the inhabitants and awareness of the influence of food and salt on health.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:112:303138
Study programmeTitle: Food Technology
Study programme type: professional
Study level: undergraduate
Academic / professional title: stručni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (stručni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2017-09-28 11:49:27