prikaz prve stranice dokumenta Prehrambene navike potrošača u konzumaciji mesa i ribe u Republici Hrvatskoj
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undergraduate thesis
Prehrambene navike potrošača u konzumaciji mesa i ribe u Republici Hrvatskoj
2023. urn:nbn:hr:277:788316
Jakovac, Iva
Josip Juraj Strossmayer University of Osijek
Faculty of Tourism and Rural Development in Pozega

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Jakovac, I. (2023). Prehrambene navike potrošača u konzumaciji mesa i ribe u Republici Hrvatskoj (Undergraduate thesis). Požega: Josip Juraj Strossmayer University of Osijek, Faculty of Tourism and Rural Development in Pozega. Retrieved from https://urn.nsk.hr/urn:nbn:hr:277:788316

Jakovac, Iva. "Prehrambene navike potrošača u konzumaciji mesa i ribe u Republici Hrvatskoj." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Tourism and Rural Development in Pozega, 2023. https://urn.nsk.hr/urn:nbn:hr:277:788316

Jakovac, Iva. "Prehrambene navike potrošača u konzumaciji mesa i ribe u Republici Hrvatskoj." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Tourism and Rural Development in Pozega, 2023. https://urn.nsk.hr/urn:nbn:hr:277:788316

Jakovac, I. (2023). 'Prehrambene navike potrošača u konzumaciji mesa i ribe u Republici Hrvatskoj', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Tourism and Rural Development in Pozega, accessed 22 November 2024, https://urn.nsk.hr/urn:nbn:hr:277:788316

Jakovac I. Prehrambene navike potrošača u konzumaciji mesa i ribe u Republici Hrvatskoj [Undergraduate thesis]. Požega: Josip Juraj Strossmayer University of Osijek, Faculty of Tourism and Rural Development in Pozega; 2023 [cited 2024 November 22] Available at: https://urn.nsk.hr/urn:nbn:hr:277:788316

I. Jakovac, "Prehrambene navike potrošača u konzumaciji mesa i ribe u Republici Hrvatskoj", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Tourism and Rural Development in Pozega, Požega, 2023. Available at: https://urn.nsk.hr/urn:nbn:hr:277:788316

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Metadata
TitlePrehrambene navike potrošača u konzumaciji mesa i ribe u Republici Hrvatskoj
Title (english)Eating Habits of Consumers in the Consumption of Meat and Fish in the Republic of Croatia
AuthorIva Jakovac
MentorHelena Marčetić (mentor)
Committee memberValentina Obradović (predsjednik povjerenstva)
Committee memberHelena Marčetić (član povjerenstva)
Committee memberAna Mrgan (član povjerenstva)
GranterJosip Juraj Strossmayer University of Osijek
Faculty of Tourism and Rural Development in Pozega
Požega
Defense date and country2023-04-24, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Osim što zbog svojih bogatih nutritivnih svojstava i široke gastronomske primjene predstavljaju neizostavne namirnice u prehrani predominantnog dijela domaće populacije, meso i riba su kulturološki, sociološki, geografski i klasno neodvojivi od svojih potrošača. Stoga je temeljni zadatak ovog rada istražiti i usporediti prehrambene navike hrvatskog potrošača u konzumiranju sirovina animalnog podrijetla, točnije mesa i ribe. Korištena metoda istraživanja obuhvatila je 200 sudionika različite dobne skupine, obrazovanja, imovinskog statusa i prebivališta, a za prikupljanje podataka korišten je specifično osmišljeni anonimni upitnik (anketa). Rezultati ukazuju na visok stupanj informiranosti potrošača o nutritivnim prednostima ribe, kao i to da potrošačke preferencije idu više u smjeru svježe i morske, primarno plave ribe. Međutim, uviđa se rijetka tjedna razina konzumacije ribe u odnosu na meso koje se znatno češće konzumira, a na gotovo dnevnoj razini kod trećine ispitanika, čime istraživanje sugerira da prehrambene navike potrošača nisu nužno motivirane količinom spoznaja o nutritivnim svojstvima pojedine namirnice, te se ukazuje potreba za inovativnijim pristupom u svrhu pozitivnih mijenjanja potrošačkih navika, u smislu preporuke Svjetske zdravstvene organizacije od 26. listopada 2015., kojom je svrstala crveno meso i mesne prerađevine u visoko rizične skupine kao potencijalno štetne za ljudsko zdravlje zbog kancerogenog djelovanja, a poradi unaprjeđenja javnog zdravlja.
Abstract (english)
In addition to the fact that, due to their rich nutritional properties and wide gastronomic application, they are indispensable foods in the diet of the predominant part of the domestic population, meat and fish are culturally, sociologically, geographically, and by class inseparable from their consumers. Therefore, the basic task of this paper is to investigate and compare the eating habits of the Croatian consumer in the consumption of raw materials of animal origin, specifically meat and fish. The research method included 200 participants of different age groups, education, income census, and place of residence, and a specifically designed anonymous questionnaire (survey) was used to collect data. The results indicate a high level of consumer awareness of the nutritional benefits of fish and the fact that consumer preferences are more in the direction of fresh and maritime, primarily blue fish. However, a rare weekly level of fish consumption is observed in comparison to meat, which is consumed much more often, and at an almost daily level in a third of the respondents, which suggests that the eating habits of consumers are not necessarily motivated by the amount of knowledge about the nutritional properties of individual foods, and indicates the need for a more innovative approach to positively change consumer habits, in the sense of the recommendation of the World Health Organization from October 26, 2015., which classified red meat and processed meat products in high-risk groups as potentially harmful to human health due to carcinogenic effects, and improvement of public health.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:277:788316
Study programmeTitle: Biotechnical Sciences - 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 on2023-04-27 08:34:04