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undergraduate thesis
Energetska i nutritivna vrijednost jelovnika osnovnih škola
2024. urn:nbn:hr:277:896320
Turić, Josip
Josip Juraj Strossmayer University of Osijek
Faculty of Tourism and Rural Development in Pozega

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Turić, J. (2024). Energetska i nutritivna vrijednost jelovnika osnovnih škola (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:277:896320

Turić, Josip. "Energetska i nutritivna vrijednost jelovnika osnovnih škola." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Tourism and Rural Development in Pozega, 2024. https://urn.nsk.hr/urn:nbn:hr:277:896320

Turić, Josip. "Energetska i nutritivna vrijednost jelovnika osnovnih škola." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Tourism and Rural Development in Pozega, 2024. https://urn.nsk.hr/urn:nbn:hr:277:896320

Turić, J. (2024). 'Energetska i nutritivna vrijednost jelovnika osnovnih škola', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Tourism and Rural Development in Pozega, accessed 23 November 2024, https://urn.nsk.hr/urn:nbn:hr:277:896320

Turić J. Energetska i nutritivna vrijednost jelovnika osnovnih škola [Undergraduate thesis]. Požega: Josip Juraj Strossmayer University of Osijek, Faculty of Tourism and Rural Development in Pozega; 2024 [cited 2024 November 23] Available at: https://urn.nsk.hr/urn:nbn:hr:277:896320

J. Turić, "Energetska i nutritivna vrijednost jelovnika osnovnih škola", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Tourism and Rural Development in Pozega, Požega, 2024. Available at: https://urn.nsk.hr/urn:nbn:hr:277:896320

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Metadata
TitleEnergetska i nutritivna vrijednost jelovnika osnovnih škola
Title (english)Energy and Nutritional Value of Primary School Menus
AuthorJosip Turić
MentorMaja Ergović Ravančić (mentor)
Committee memberSvjetlana Škrabal (predsjednik povjerenstva)
Committee memberMaja Ergović Ravančić (član povjerenstva)
Committee memberValentina Obradović (član povjerenstva)
GranterJosip Juraj Strossmayer University of Osijek
Faculty of Tourism and Rural Development in Pozega
Požega
Defense date and country2024-09-19, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Djeca većinu svog vremena provode u školama, zbog čega je važno omogućiti i promicati pravilnu školsku prehranu. Osim stvaranja zdravih navika, poput konzumiranja doručka, ona utječe i na obrazovanje, zdravstvene, socijalne i ekonomske aspekte djetetovog razvoja. Pravilna prehrana zadovoljava potrebu organizma za dnevnim unosom energije i dovoljnom količinom prehrambenih tvari koje su nužne za održavanje fizioloških funkcija organizma i zdravlja. Hranom se osiguravaju hranjive tvari nužne za izgradnju tkiva, energija za metabolizam i drugo. Važno je kvalitetno odabrati namirnice jer se pravilnim izborom hrane pridonosi održavanju zdravlja te mentalnoj i tjelesnoj sposobnosti. Analiza tjednog jelovnika tri osnovne škole sa programom produženog boravka za dobnu skupinu 7-9 godina pokazala je odstupanje raspona vrijednosti od preporučenih prema nacionalnim smjernicma za sve makronutrijente. Vrijednosti koncentracija vitamina i minerala u tjednim jelovnicima često odstupaju od preporučenih vrijednosti.
Abstract (english)
Children spend most of their time in schools, which is why it is important to enable and promote proper school nutrition. In addition to creating healthy habits, such as eating breakfast, it also affects education, health, social and economic aspects of the child's development. Proper nutrition meets the body's need for daily energy intake and a sufficient amount of food substances that are necessary to maintain the body's physiological functions and health. Food provides nutrients necessary for building tissues, energy for metabolism and more. It is important to choose high-quality food because the correct choice of food contributes to maintaining health and mental and physical ability. The analysis of the weekly menu of three elementary schools with an extended stay program for the age group 7-9 years showed a deviation of the range of values from those recommended according to national guidelines for all macronutrients. The values of vitamin and mineral concentrations in the weekly menus often deviate from the recommended values.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:277:896320
Study programmeTitle: Enogastronomy
Study programme type: professional
Study level: undergraduate
Academic / professional title: prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
Created on2024-10-25 07:33:27