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undergraduate thesis
Prehrambene navike u vrijeme berbe grožđa u pokrajini Champagne
2024. urn:nbn:hr:277:016267
Zadravec, Lara
Josip Juraj Strossmayer University of Osijek
Faculty of Tourism and Rural Development in Pozega

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Zadravec, L. (2024). Prehrambene navike u vrijeme berbe grožđa u pokrajini Champagne (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:277:016267

Zadravec, Lara. "Prehrambene navike u vrijeme berbe grožđa u pokrajini Champagne." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Tourism and Rural Development in Pozega, 2024. https://urn.nsk.hr/urn:nbn:hr:277:016267

Zadravec, Lara. "Prehrambene navike u vrijeme berbe grožđa u pokrajini Champagne." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Tourism and Rural Development in Pozega, 2024. https://urn.nsk.hr/urn:nbn:hr:277:016267

Zadravec, L. (2024). 'Prehrambene navike u vrijeme berbe grožđa u pokrajini Champagne', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Tourism and Rural Development in Pozega, accessed 24 December 2024, https://urn.nsk.hr/urn:nbn:hr:277:016267

Zadravec L. Prehrambene navike u vrijeme berbe grožđa u pokrajini Champagne [Undergraduate thesis]. Požega: Josip Juraj Strossmayer University of Osijek, Faculty of Tourism and Rural Development in Pozega; 2024 [cited 2024 December 24] Available at: https://urn.nsk.hr/urn:nbn:hr:277:016267

L. Zadravec, "Prehrambene navike u vrijeme berbe grožđa u pokrajini Champagne", 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:277:016267

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Metadata
TitlePrehrambene navike u vrijeme berbe grožđa u pokrajini Champagne
Title (english)Eating Habits During the Grape Harvest in The Province of Champagne
AuthorLara Zadravec
MentorValentina Obradović (mentor)
Committee memberHelena Marčetić (predsjednik povjerenstva)
Committee memberValentina Obradović (član povjerenstva)
Committee memberJosip Mesić (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
Zadatak ovoga završnoga rada bio je prikazati karakteristike francuske kuhinje s posebnim naglaskom na tradicionalnoj kuhinji u francuskoj regiji Champagne te kalorijske i nutritivne vrijednosti namirnica koje su konzumirane u toj pokrajini u vrijeme berbe grožđa kod fizički aktivnih osoba, odnosno berača. Za analizu prehrane fizički aktivnih osoba u vrijeme berbe grožđa u pokrajini Champagne korištena je mrežna aplikacija Program prehrane. Analiza je provedena na prosječnom beraču u dobi od 40 godina, visine 180 centimetara, 75 kilograma tjelesne mase te srednje do intenzivne fizičke aktivnosti. U razdoblju od tjedan dana pratili su se doručak, ručak i večera te je pomoću spomenute mrežne aplikacije provedena analiza obroka. Rezultati su pokazali da je osoba zadovoljila potrebne energetske vrijednosti u skladu s preporukama. Također je došlo do prekomjernoga unosa zasićenih masnoća i povećanoga kolesterola, što se može pripisati svakodnevnoj konzumaciji sira i mesa.
Abstract (english)
The task of this final thesis was to show the characteristics of French cuisine with special emphasis on the presentation of traditional cuisine in the French region of Champagne and the caloric and nutritional value of foods consumed in that region during the grape harvest by physically active people, i.e. pickers. Program Prehrane web application was used to analyze the diet of physically active people during the grape harvest in the Champagne region. The analysis was carried out on an average worker aged 40, 180 centimeters tall, 75 kilograms of body weight and medium to intense physical activity. During the period of one week, breakfast, lunch and dinner were monitored, and meal analysis was carried out through the aforementioned web application. The results showed that the person met the required caloric values in accordance with the recommendations. There was also an excessive intake of saturated fats and increased cholesterol, due to the daily consumption of cheese and meat.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:277:016267
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 07:42:48