Pub Date : 2023-12-29DOI: 10.31895/hcptbn.18.3-4.5
Martina Drenški, Darija Vranešić Bender
Trudnoća je vrlo osjetljivo razdoblje u životu žene, osobito kada se uz trudnoću veže dijagnoza kronične bolesti. Upalne bolesti crijeva su kronične autoimune bolesti koje nastaju kao rezultat interakcija između genetskih i okolišnih čimbenika. Upalne bolesti crijeva obuhvaćaju ulcerozni kolitis, Crohnovu bolest, mikroskopski kolitis i neklasificiranu upalnu bolest crijeva. Vršak incidencije upalnih bolesti crijeva javlja se između 15. i 30. godine života. Kod velikog broja žena bolest se javlja upravo u generativnoj dobi, što može značajno utjecati na odluku o ostvarivanju trudnoće. Osobe oboljele od upalnih bolesti crijeva nakon postavljanja dijagnoze i u razdoblju pogoršanja kliničke slike vrlo često isključuju pojedine namirnice ili skupine namirnica iz prehrane kako bi ublažili simptome bolesti, pa nedostatak nutrijenata nije rijetkost. Razdoblje pripreme za trudnoću, sama trudnoća i dojenje razdoblja su u životu žene koja su povezana s povećanim potrebama za energijom i određenim nutrijentima koji se smatraju ključnima za rast i razvoj djeteta te za zdravlje majke. Cilj ovog rada bio je ispitati kakvoću prehrane trudnica i žena koje planiraju trudnoću s dijagnozom upalnih bolesti crijeva u Republici Hrvatskoj, kako bi se utvrdila učestalost provođenja eliminacijskih dijeta koje mogu rezultirati narušavanjem nutritivnog statusa. Informacije o učestalosti konzumiranja različitih skupina namirnica, korištenju dodataka prehrani, provođenju eliminacijskih dijeta, te karakteristikama trudnoće prikupljene su putem anketnog upitnika. U istraživanju je sudjelovalo 15 ispitanica oboljelih od upalnih bolesti crijeva u dobi od 21 do 39 godina. Prema rezultatima, više od polovice ispitanica (53,3 %) iz svoje prehrane isključuje određene namirnice, najviše iz skupine povrća, mlijeka i mliječnih proizvoda, mesa, te voća. Također, vidljivo je kako dijagnoza rezultira značajnijim prehrambenim promjenama kod većine ispitanica (60 %). Uočen je nedovoljan unos folne kiseline, kako kod žena koje planiraju trudnoću, tako i kod trudnica tijekom prvih 12 tjedana trudnoće. Ovakvi rezultati ukazuju da važnost pravilne prehrane i unos folne kiseline prije začeća i tijekom trudnoće u Republici Hrvatskoj još uvijek nisu dovoljno prepoznati.
困难是妇女一生中非常艰难的时期，尤其是当慢性疼痛的诊断与困难联系在一起时。溃疡性结肠炎、克罗恩病、微小结肠炎和慢性疼痛的诊断与困难有关。溃疡性结肠炎、克罗恩病、微小结肠炎和未分类的肛门炎症性疼痛都与肛门炎症性疼痛有关。颈部炎症性疼痛的发病高峰期出现在人的 15 至 30 岁之间。对于许多女性来说，疼痛主要发生在生育期，这可能会严重影响治疗该疾病的决定。在诊断末期和临床症状恶化期，患有希望型颈椎疼痛的患者通常会从饮食中排除主食或主食组，以减轻疼痛症状，但营养缺乏并不构成危险。妊娠期延长、妊娠本身和哺乳期是妇女一生中能量需求增加和营养素减少的时期，而这些营养素被认为对婴儿的生长发育和母亲的健康至关重要。本报告的目的是研究克罗地亚共和国妇女和计划与希望之痛诊断斗争的妇女的营养状况，以确定消除过程对可能遭受营养状况紊乱的儿童的有效性。Informacije o učestalosti konzumiranja različitih skupina namirnica, korištenju dodataka prehrani, provođenju eliminacijskih dijeta, te karakteristikama trudnoće prikupljene su putem anketnog upitnika.调查对象包括 15 名 21 至 39 岁的 crijeva 疼痛患者。结果显示，一半以上的西班牙人（53.3%）在饮食中排除了某些食物，其中比例最高的是食品、牛奶和奶制品、肉类和家禽类。在计划怀孕的妇女和怀孕头 12 周的妇女中，叶酸的摄入量被检测出不合格。Ovakvi výsledky ukazuju da nozīmenost pravne nutrition i unos folne kiseline prije rozpoczęća i tijekom trudnoće u Republici Hrvatskoj još uvijek nisu nisu dovoljno prepoznati.
{"title":"Kakvoća prehrane trudnica i žena koje planiraju trudnoću oboljelih od upalnih bolesti crijeva","authors":"Martina Drenški, Darija Vranešić Bender","doi":"10.31895/hcptbn.18.3-4.5","DOIUrl":"https://doi.org/10.31895/hcptbn.18.3-4.5","url":null,"abstract":"Trudnoća je vrlo osjetljivo razdoblje u životu žene, osobito kada se uz trudnoću veže dijagnoza kronične bolesti. Upalne bolesti crijeva su kronične autoimune bolesti koje nastaju kao rezultat interakcija između genetskih i okolišnih čimbenika. Upalne bolesti crijeva obuhvaćaju ulcerozni kolitis, Crohnovu bolest, mikroskopski kolitis i neklasificiranu upalnu bolest crijeva. Vršak incidencije upalnih bolesti crijeva javlja se između 15. i 30. godine života. Kod velikog broja žena bolest se javlja upravo u generativnoj dobi, što može značajno utjecati na odluku o ostvarivanju trudnoće. Osobe oboljele od upalnih bolesti crijeva nakon postavljanja dijagnoze i u razdoblju pogoršanja kliničke slike vrlo često isključuju pojedine namirnice ili skupine namirnica iz prehrane kako bi ublažili simptome bolesti, pa nedostatak nutrijenata nije rijetkost. Razdoblje pripreme za trudnoću, sama trudnoća i dojenje razdoblja su u životu žene koja su povezana s povećanim potrebama za energijom i određenim nutrijentima koji se smatraju ključnima za rast i razvoj djeteta te za zdravlje majke. Cilj ovog rada bio je ispitati kakvoću prehrane trudnica i žena koje planiraju trudnoću s dijagnozom upalnih bolesti crijeva u Republici Hrvatskoj, kako bi se utvrdila učestalost provođenja eliminacijskih dijeta koje mogu rezultirati narušavanjem nutritivnog statusa. Informacije o učestalosti konzumiranja različitih skupina namirnica, korištenju dodataka prehrani, provođenju eliminacijskih dijeta, te karakteristikama trudnoće prikupljene su putem anketnog upitnika. U istraživanju je sudjelovalo 15 ispitanica oboljelih od upalnih bolesti crijeva u dobi od 21 do 39 godina. Prema rezultatima, više od polovice ispitanica (53,3 %) iz svoje prehrane isključuje određene namirnice, najviše iz skupine povrća, mlijeka i mliječnih proizvoda, mesa, te voća. Također, vidljivo je kako dijagnoza rezultira značajnijim prehrambenim promjenama kod većine ispitanica (60 %). Uočen je nedovoljan unos folne kiseline, kako kod žena koje planiraju trudnoću, tako i kod trudnica tijekom prvih 12 tjedana trudnoće. Ovakvi rezultati ukazuju da važnost pravilne prehrane i unos folne kiseline prije začeća i tijekom trudnoće u Republici Hrvatskoj još uvijek nisu dovoljno prepoznati.","PeriodicalId":151907,"journal":{"name":"Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam","volume":" 9","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-12-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139142737","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-12-29DOI: 10.31895/hcptbn.18.1-2.3
Jeff-Agboola Yemisi Adefunke, Sipasi Kate Oluwakanyinsola, O. E. Kehinde, Jeff-Agboola Excel Oluwajomiloju, Oladebeye Abraham Olasupo
Aflatoxins are a family of poisonous, mutagenic, and carcinogenic mycotoxins that contaminate a wide range of foods and agricultural goods. Aspergillus species, such as Aspergillus flavus, and Aspergillus parasiticus are the most common producers. Aflatoxin generation can occur at any point of the food chain, including pre-harvest, drying, storage, transit, processing, and handling, if conditions are favourable for fungus to create toxins. It is classified into six main types which are Aflatoxin B1, Aflatoxin B2, Aflatoxin G1, Aflatoxin G2, Aflatoxin M1 and Aflatoxin M2. In Nigeria, Aspergillus species that produces aflatoxin has been isolated from agricultural products such as cereals, spices, locally fermented food, oil-seeds, and animal products. Aflatoxin contamination is high due to poor storage of food crops and lack of awareness of aflatoxins contamination among farmers, marketers and the consumers of these goods. Locally fermented foods such as ogiri, ugba, ogi-baba, and iru have been said to be contaminated by aflatoxin. Preventive measures should be carried out by the policy-making bodies to create awareness and sustain ongoing measures to effectively manage aflatoxin contamination in Nigeria so as to reduce the health risk of aflatoxins on the people and economy of the country.
{"title":"Occurrence of aflatoxins in Nigerian foods","authors":"Jeff-Agboola Yemisi Adefunke, Sipasi Kate Oluwakanyinsola, O. E. Kehinde, Jeff-Agboola Excel Oluwajomiloju, Oladebeye Abraham Olasupo","doi":"10.31895/hcptbn.18.1-2.3","DOIUrl":"https://doi.org/10.31895/hcptbn.18.1-2.3","url":null,"abstract":"Aflatoxins are a family of poisonous, mutagenic, and carcinogenic mycotoxins that contaminate a wide range of foods and agricultural goods. Aspergillus species, such as Aspergillus flavus, and Aspergillus parasiticus are the most common producers. Aflatoxin generation can occur at any point of the food chain, including pre-harvest, drying, storage, transit, processing, and handling, if conditions are favourable for fungus to create toxins. It is classified into six main types which are Aflatoxin B1, Aflatoxin B2, Aflatoxin G1, Aflatoxin G2, Aflatoxin M1 and Aflatoxin M2. In Nigeria, Aspergillus species that produces aflatoxin has been isolated from agricultural products such as cereals, spices, locally fermented food, oil-seeds, and animal products. Aflatoxin contamination is high due to poor storage of food crops and lack of awareness of aflatoxins contamination among farmers, marketers and the consumers of these goods. Locally fermented foods such as ogiri, ugba, ogi-baba, and iru have been said to be contaminated by aflatoxin. Preventive measures should be carried out by the policy-making bodies to create awareness and sustain ongoing measures to effectively manage aflatoxin contamination in Nigeria so as to reduce the health risk of aflatoxins on the people and economy of the country.","PeriodicalId":151907,"journal":{"name":"Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam","volume":" 6","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-12-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139145105","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-12-29DOI: 10.31895/hcptbn.18.1-2.2
Fidelis Akinwande, Hannah Temitayo Olaleye, T. Oresanya
Cookies are widely consumed throughout the world especially among children. They are ready-to eat, convenient and inexpensive food products, containing digestive and dietary principle of vital importance. This study investigated the quality attributes of cookies from wheat, lima beans and tigernut composite flour. Wheat flour was blended with lima beans and tigernut flour at the ratios of 90:5:5, 85:10:5, 80:15:5, 75:20:5 and 70:25:5, respectively. The flour blends were analysed for proximate, functional and pasting properties while the cookies produced from the blends were analysed for anti-nutritional, colour and sensory properties using standard laboratory procedure. Data obtained were subjected to analysis of variance, and mean values were separated using Duncan’s multiple range test. The moisture content, crude fat, crude protein, total ash, crude fibre and total carbohydrate ranged from 8.09%-10.82%, 4.24%-5.58%, 7.04%-8.08%, 1.65%-2.10%, 3.06%-3.48% and 72.68%-73.10%, respectively. Increase in lima bean substitution led to increase in bulk density, water absorption capacity, oil absorption capacity, swelling capacity except solubility index. Significant differences were observed in the pasting properties of the flour blends. Phytate and tannin content of the cookies ranged from 0.574-0.634% and 0.168-0.231% while range of values for lightness, redness and yellowness of cookies were: 38.82-40.04, 6.90-7.96 and 16.26-18.26, respectively. However, cookies prepared from blend of 70% wheat flour, 25% lima bean and 5% tigernut flour were the most preferred in terms of overall acceptability.
{"title":"Quality attributes of cookies from wheat, lima bean and tigernut composite flour","authors":"Fidelis Akinwande, Hannah Temitayo Olaleye, T. Oresanya","doi":"10.31895/hcptbn.18.1-2.2","DOIUrl":"https://doi.org/10.31895/hcptbn.18.1-2.2","url":null,"abstract":"Cookies are widely consumed throughout the world especially among children. They are ready-to eat, convenient and inexpensive food products, containing digestive and dietary principle of vital importance. This study investigated the quality attributes of cookies from wheat, lima beans and tigernut composite flour. Wheat flour was blended with lima beans and tigernut flour at the ratios of 90:5:5, 85:10:5, 80:15:5, 75:20:5 and 70:25:5, respectively. The flour blends were analysed for proximate, functional and pasting properties while the cookies produced from the blends were analysed for anti-nutritional, colour and sensory properties using standard laboratory procedure. Data obtained were subjected to analysis of variance, and mean values were separated using Duncan’s multiple range test. The moisture content, crude fat, crude protein, total ash, crude fibre and total carbohydrate ranged from 8.09%-10.82%, 4.24%-5.58%, 7.04%-8.08%, 1.65%-2.10%, 3.06%-3.48% and 72.68%-73.10%, respectively. Increase in lima bean substitution led to increase in bulk density, water absorption capacity, oil absorption capacity, swelling capacity except solubility index. Significant differences were observed in the pasting properties of the flour blends. Phytate and tannin content of the cookies ranged from 0.574-0.634% and 0.168-0.231% while range of values for lightness, redness and yellowness of cookies were: 38.82-40.04, 6.90-7.96 and 16.26-18.26, respectively. However, cookies prepared from blend of 70% wheat flour, 25% lima bean and 5% tigernut flour were the most preferred in terms of overall acceptability.","PeriodicalId":151907,"journal":{"name":"Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam","volume":"68 5","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-12-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139146699","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-12-29DOI: 10.31895/hcptbn.18.1-2.5
Ivana Rumora Samarin, Lora Štrbac, Anja Vukomanović, Z. Šatalić, Ines Panjkota Krbavčić
Interdisciplinaran pristup koji uključuje suradnju između liječnika i nutricionista ključan je u liječenju bolesti i stanja povezanih s prehranom. Taj holistički pristup omogućuje cjelovitu brigu o pacijentima, uzimajući u obzir njihove prehrambene potrebe i ciljeve. Cilj ovog rada bio je procijeniti opće znanje o prehrani među liječnicima, specijalistima gastroenterologije, endokrinologije, medicine rada, opće prakse te nutricionistima. Podaci o znanju prikupljeni su pomoću validiranog upitnika modificiranog za potrebe istraživanja kako bi se procijenili različiti aspekti znanja o prehrani. Rezultati su pokazali značajne razlike u odgovorima s obzirom na liječničku specijalizaciju, pri čemu su endokrinolozi postigli najbolje rezultate (71,5 ± 3,54). Nutricionisti su postigli općenito bolje rezultate (71,31 ± 3,59) u usporedbi s liječnicima (63,23 ± 6,23), što ukazuje na važnost njihove uključenosti u područje prehrambene skrbi. Dobiveni rezultati naglašavaju važnost multidisciplinarnog pristupa i uspostavljanja suradnje između liječnika i nutricionista kako bi se osigurala optimalna prehrambena skrb za pacijente.
{"title":"Importance of the interdisciplinary approach in patient care","authors":"Ivana Rumora Samarin, Lora Štrbac, Anja Vukomanović, Z. Šatalić, Ines Panjkota Krbavčić","doi":"10.31895/hcptbn.18.1-2.5","DOIUrl":"https://doi.org/10.31895/hcptbn.18.1-2.5","url":null,"abstract":"Interdisciplinaran pristup koji uključuje suradnju između liječnika i nutricionista ključan je u liječenju bolesti i stanja povezanih s prehranom. Taj holistički pristup omogućuje cjelovitu brigu o pacijentima, uzimajući u obzir njihove prehrambene potrebe i ciljeve. Cilj ovog rada bio je procijeniti opće znanje o prehrani među liječnicima, specijalistima gastroenterologije, endokrinologije, medicine rada, opće prakse te nutricionistima. Podaci o znanju prikupljeni su pomoću validiranog upitnika modificiranog za potrebe istraživanja kako bi se procijenili različiti aspekti znanja o prehrani. Rezultati su pokazali značajne razlike u odgovorima s obzirom na liječničku specijalizaciju, pri čemu su endokrinolozi postigli najbolje rezultate (71,5 ± 3,54). Nutricionisti su postigli općenito bolje rezultate (71,31 ± 3,59) u usporedbi s liječnicima (63,23 ± 6,23), što ukazuje na važnost njihove uključenosti u područje prehrambene skrbi. Dobiveni rezultati naglašavaju važnost multidisciplinarnog pristupa i uspostavljanja suradnje između liječnika i nutricionista kako bi se osigurala optimalna prehrambena skrb za pacijente.","PeriodicalId":151907,"journal":{"name":"Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam","volume":" 11","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-12-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139143378","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-12-29DOI: 10.31895/hcptbn.18.3-4.3
Teodora Prebeg, Tamara Dolenec, Igor Slivac, Gordana Matijašić
Tkivno inženjerstvo je interdisciplinarno područje koje isprepliće biomedicinske znanosti te inženjerstvo. Razvojem navedenih grana i sve strožim zahtjevima kliničke medicine, nametnula se potreba za razvojem biokompatibilnih te bioaktivnih implantata koji bi mogli zamjenjivati i poticati regeneraciju oboljelog tkiva. U cilju razvoja biomimetičkih materijala i implantata, decelularizacija se istaknula kao pogodna metoda jer izolira prirodno prisutnu izvanstaničnu matricu sa svim komponentama iz odabranog tkiva te uklanja stanice i genski sadržaj koji bi mogao izazvati reakciju imuniteta pacijenta. Razvijeno je više metoda decelularizacije koje se mogu podijeliti na kemijske, fizikalne, biokemijske te kombinirane. Svaka metoda specifična je i razvija se za pojedino tkivo te se najčešće koriste kombinirane metode jer kombiniraju dobra svojstva pojedinih metoda pa postižu dobro uklanjanje stanica uz minimalna oštećenja komponenti izvanstanične matrice. Na tržištu su već dostupni proizvodi pripravljeni od decelularizirane izvanstanične matrice te se daljnjim razvojem područja očekuje njihov sve veći broj.
{"title":"Postupci obrade i pripreme životinjske izvanstanične matrice za primjenu u tkivnom inženjerstvu","authors":"Teodora Prebeg, Tamara Dolenec, Igor Slivac, Gordana Matijašić","doi":"10.31895/hcptbn.18.3-4.3","DOIUrl":"https://doi.org/10.31895/hcptbn.18.3-4.3","url":null,"abstract":"Tkivno inženjerstvo je interdisciplinarno područje koje isprepliće biomedicinske znanosti te inženjerstvo. Razvojem navedenih grana i sve strožim zahtjevima kliničke medicine, nametnula se potreba za razvojem biokompatibilnih te bioaktivnih implantata koji bi mogli zamjenjivati i poticati regeneraciju oboljelog tkiva. U cilju razvoja biomimetičkih materijala i implantata, decelularizacija se istaknula kao pogodna metoda jer izolira prirodno prisutnu izvanstaničnu matricu sa svim komponentama iz odabranog tkiva te uklanja stanice i genski sadržaj koji bi mogao izazvati reakciju imuniteta pacijenta. Razvijeno je više metoda decelularizacije koje se mogu podijeliti na kemijske, fizikalne, biokemijske te kombinirane. Svaka metoda specifična je i razvija se za pojedino tkivo te se najčešće koriste kombinirane metode jer kombiniraju dobra svojstva pojedinih metoda pa postižu dobro uklanjanje stanica uz minimalna oštećenja komponenti izvanstanične matrice. Na tržištu su već dostupni proizvodi pripravljeni od decelularizirane izvanstanične matrice te se daljnjim razvojem područja očekuje njihov sve veći broj.","PeriodicalId":151907,"journal":{"name":"Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam","volume":"178 4","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-12-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139145643","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-12-29DOI: 10.31895/hcptbn.18.1-2.7
Milna Tudor Kalit, Andrijana Glavaš, Barbara Horvatinović, Marina Tomić Maksan
The aim of this paper is to investigate consumer behaviour in relation to the consumption of ice cream, sheep and goat milk and finally ice cream made from sheep and goat milk, as well as consumer attitudes towards ice cream made from sheep and goat milk. The survey was conducted on a sample of 366 younger respondents. The questionnaire consisted of 22 questions. Only 19 respondents have tried ice cream made from sheep/goat milk. The respondents who did not like ice cream made from sheep/goat milk listed the inappropriate taste, smell and consistency as reasons. Those who had not yet tried sheep/goat milk ice cream showed moderate willingness to consume such ice cream in the future. The respondents expressed a neutral attitude towards ice cream made from sheep/goat milk. The intrinsic characteristics of ice cream are more important than the extrinsic characteristics. The most important intrinsic characteristics of ice cream for the respondents were taste and quality, and the most important extrinsic characteristics were price-quality ratio and the price of ice cream. The results of this study provide valuable insights that can be used to increase the consumption of sheep/goat milk and sheep/goat milk-based ice cream.
{"title":"Consumption of sheep and goat milk ice cream - a survey of young consumers","authors":"Milna Tudor Kalit, Andrijana Glavaš, Barbara Horvatinović, Marina Tomić Maksan","doi":"10.31895/hcptbn.18.1-2.7","DOIUrl":"https://doi.org/10.31895/hcptbn.18.1-2.7","url":null,"abstract":"The aim of this paper is to investigate consumer behaviour in relation to the consumption of ice cream, sheep and goat milk and finally ice cream made from sheep and goat milk, as well as consumer attitudes towards ice cream made from sheep and goat milk. The survey was conducted on a sample of 366 younger respondents. The questionnaire consisted of 22 questions. Only 19 respondents have tried ice cream made from sheep/goat milk. The respondents who did not like ice cream made from sheep/goat milk listed the inappropriate taste, smell and consistency as reasons. Those who had not yet tried sheep/goat milk ice cream showed moderate willingness to consume such ice cream in the future. The respondents expressed a neutral attitude towards ice cream made from sheep/goat milk. The intrinsic characteristics of ice cream are more important than the extrinsic characteristics. The most important intrinsic characteristics of ice cream for the respondents were taste and quality, and the most important extrinsic characteristics were price-quality ratio and the price of ice cream. The results of this study provide valuable insights that can be used to increase the consumption of sheep/goat milk and sheep/goat milk-based ice cream.","PeriodicalId":151907,"journal":{"name":"Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam","volume":"152 4","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-12-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139145861","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-12-29DOI: 10.31895/hcptbn.18.3-4.1
Manuela Maltarić, Darija Vranešić Bender, Branko Kolarić, Tajana Pavić, J. Gajdoš Kljusurić
The aging process dictates the daily energy needs of the elderly (aged 65 years and older) and their food intake, which depends on basic physiological needs, physical activity, individual needs of the elderly and many other factors, where monitoring of gerontological public health indicators is extremely important for health protection. This is precisely why this work is focused on reviewing the role and compliance of positive health behavior related to healthy diet of the elderly, geronto-tropometric characteristics of nutritional assessment, assessment of nutritional status via the NRS 2002 web service, assessment of energy needs of the elderly in relation to age, physical activity, morbidity, ratio of intake of macronutrients and micronutrients and the importance of the eight dietary rules for the elderly population. The main causes of mortality in the population aged 65 and over were singled out, and the main dietary norms from the manual “Nutritional-gerontological norms/menus in homes for the elderly and gerontological centers of institutional and non-institutional gerontological care” were singled out. The results state the adequacy of the quality of the menus (according the health status), as well as the importance of compliance with the energy and nutritional needs of the elderly, which will result in a healthy body mass (normal body mass index). Such achievements require an interdisciplinary approach that mainly contributes to the preservation of functional ability, disease prevention and improvement of health and quality of life in old age.
{"title":"Dietary practices for older adults in institutional and non-institutional gerontological care","authors":"Manuela Maltarić, Darija Vranešić Bender, Branko Kolarić, Tajana Pavić, J. Gajdoš Kljusurić","doi":"10.31895/hcptbn.18.3-4.1","DOIUrl":"https://doi.org/10.31895/hcptbn.18.3-4.1","url":null,"abstract":"The aging process dictates the daily energy needs of the elderly (aged 65 years and older) and their food intake, which depends on basic physiological needs, physical activity, individual needs of the elderly and many other factors, where monitoring of gerontological public health indicators is extremely important for health protection. This is precisely why this work is focused on reviewing the role and compliance of positive health behavior related to healthy diet of the elderly, geronto-tropometric characteristics of nutritional assessment, assessment of nutritional status via the NRS 2002 web service, assessment of energy needs of the elderly in relation to age, physical activity, morbidity, ratio of intake of macronutrients and micronutrients and the importance of the eight dietary rules for the elderly population. The main causes of mortality in the population aged 65 and over were singled out, and the main dietary norms from the manual “Nutritional-gerontological norms/menus in homes for the elderly and gerontological centers of institutional and non-institutional gerontological care” were singled out. The results state the adequacy of the quality of the menus (according the health status), as well as the importance of compliance with the energy and nutritional needs of the elderly, which will result in a healthy body mass (normal body mass index). Such achievements require an interdisciplinary approach that mainly contributes to the preservation of functional ability, disease prevention and improvement of health and quality of life in old age.","PeriodicalId":151907,"journal":{"name":"Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam","volume":" 4","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-12-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139142677","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-12-29DOI: 10.31895/hcptbn.18.3-4.4
Irena Barukčić Jurina, Ivan Miletić, R. Božanić, Tamara Jurina, Andreja Leboš Pavunc, Katarina Lisak Jakopović
The aim of this study was to determine how storage in the frozen state affects the quality of mare milk. Therefore, physicochemical properties such as pH, total dissolved solids (TDS), electrical conductivity (EC), particle size distribution and near-infrared (NIR) spectroscopy, as well as changes in antioxidant activity and the total phenol content were determined during 6 months of storage at -18°C. All of the determined parameters were compared to those in raw mare milk prior to freezing. According to the obtained results, frozen storage caused certain changes in mare milk quality, including increase in pH, electrical conductivity and TDS values, changes in protein structure recorded by NIR spectroscopy and SDS PAGE (Sodium dodecyl sulfate-polyacrylamide gel electrophoresis), as well as changes in particle size distribution. There was also a continuous decrease in the antioxidant activity and the total phenol content of frozen mare milk throughout the 6 months of frozen storage. Thus, after 6 months of frozen storage, a decrease in the DPPH value of approximately 59%, in the FRAP value of approximately 26% and in the TPC of approximately 70% was observed, respectively. In conclusion, freezing and frozen storage affected the quality of mare milk, which might have negative consequences on its therapeutic value.
{"title":"Changes in some quality properties of frozen mare milk during 6 months of storage","authors":"Irena Barukčić Jurina, Ivan Miletić, R. Božanić, Tamara Jurina, Andreja Leboš Pavunc, Katarina Lisak Jakopović","doi":"10.31895/hcptbn.18.3-4.4","DOIUrl":"https://doi.org/10.31895/hcptbn.18.3-4.4","url":null,"abstract":"The aim of this study was to determine how storage in the frozen state affects the quality of mare milk. Therefore, physicochemical properties such as pH, total dissolved solids (TDS), electrical conductivity (EC), particle size distribution and near-infrared (NIR) spectroscopy, as well as changes in antioxidant activity and the total phenol content were determined during 6 months of storage at -18°C. All of the determined parameters were compared to those in raw mare milk prior to freezing. According to the obtained results, frozen storage caused certain changes in mare milk quality, including increase in pH, electrical conductivity and TDS values, changes in protein structure recorded by NIR spectroscopy and SDS PAGE (Sodium dodecyl sulfate-polyacrylamide gel electrophoresis), as well as changes in particle size distribution. There was also a continuous decrease in the antioxidant activity and the total phenol content of frozen mare milk throughout the 6 months of frozen storage. Thus, after 6 months of frozen storage, a decrease in the DPPH value of approximately 59%, in the FRAP value of approximately 26% and in the TPC of approximately 70% was observed, respectively. In conclusion, freezing and frozen storage affected the quality of mare milk, which might have negative consequences on its therapeutic value.","PeriodicalId":151907,"journal":{"name":"Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam","volume":" 4","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-12-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139142967","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-12-29DOI: 10.31895/hcptbn.18.1-2.4
Dario Rahelić, Ratko Matijević
Gestacijski dijabetes odnosno šećerna bolest dijagnosticirana u drugom, odnosno trećem tromjesječju trudnoće koja nije bila poznata prije trudnoće i ne ispunjava kriterije za šećernu bolest tipa 1 ili 2 sve je veći javnozdravstveni problem današnjice. Oko 21,1 milijun žena (16,7 %) tijekom trudnoće imaju neki oblik hiperglikemije, od čega 80,3 % čini gestacijski dijabetes, 10,6 % od ranije poznata šećerna bolest tipa 1 i tipa 2 i 9,1 % šećerna bolest tipa 1 i tipa 2 dijagnosticirana u trudnoći. Medicinska nutritivna terapija, zajedno s tjelesnom aktivnošću i redovnim, odnosno čestim samokontrolama glikemije predstavlja temelj liječenja gestacijskog dijabetesa, a sve s ciljem sprječavanja komplikacija za majku i dijete. Sve je više studija koje pokazuju kako prehrana koja se temelji na hrani biljnog podrijetla može doprinijeti kako prevenciji tako i liječenju gestacijskog dijabetesa, kroz utjecaj na usporavanje pražnjenja želuca, poboljšanje osjetljivosti na inzulin i pojačano lučenje inzulina. Budući da trudnice s gestacijskim dijabetesom imaju povišene pokazatelje oksidativnog stresa i upalnih markera (TNF-α, IL-6 i CRP), izražene dobrobiti ovakvog načina prehrane su bogatstvo antioksidansa i imunomodulatorno djelovanje. Nadalje, visok sadržaj prehrambenih vlakana, niski glikemijski indeks te visok udio jednostrukonezasićenih i višestrukonezasićenih masnih kiselina u odnosu na one zasićene prednosti su ovog obrasca prehrane. Mediteranska prehrana koja obiluje voćem, povrćem, cjelovitim žitaricama, orašastim plodovima, mahunarkama te maslinovim uljem je preporučeni prehrambeni obrazac, a ključ njezinog djelovanja je u sinergiji odnosno zajedničkom međudjelovanju između više različitih blagotvornih komponenti.
{"title":"Mediteranska prehrana i gestacijski dijabetes","authors":"Dario Rahelić, Ratko Matijević","doi":"10.31895/hcptbn.18.1-2.4","DOIUrl":"https://doi.org/10.31895/hcptbn.18.1-2.4","url":null,"abstract":"Gestacijski dijabetes odnosno šećerna bolest dijagnosticirana u drugom, odnosno trećem tromjesječju trudnoće koja nije bila poznata prije trudnoće i ne ispunjava kriterije za šećernu bolest tipa 1 ili 2 sve je veći javnozdravstveni problem današnjice. Oko 21,1 milijun žena (16,7 %) tijekom trudnoće imaju neki oblik hiperglikemije, od čega 80,3 % čini gestacijski dijabetes, 10,6 % od ranije poznata šećerna bolest tipa 1 i tipa 2 i 9,1 % šećerna bolest tipa 1 i tipa 2 dijagnosticirana u trudnoći. Medicinska nutritivna terapija, zajedno s tjelesnom aktivnošću i redovnim, odnosno čestim samokontrolama glikemije predstavlja temelj liječenja gestacijskog dijabetesa, a sve s ciljem sprječavanja komplikacija za majku i dijete. Sve je više studija koje pokazuju kako prehrana koja se temelji na hrani biljnog podrijetla može doprinijeti kako prevenciji tako i liječenju gestacijskog dijabetesa, kroz utjecaj na usporavanje pražnjenja želuca, poboljšanje osjetljivosti na inzulin i pojačano lučenje inzulina. Budući da trudnice s gestacijskim dijabetesom imaju povišene pokazatelje oksidativnog stresa i upalnih markera (TNF-α, IL-6 i CRP), izražene dobrobiti ovakvog načina prehrane su bogatstvo antioksidansa i imunomodulatorno djelovanje. Nadalje, visok sadržaj prehrambenih vlakana, niski glikemijski indeks te visok udio jednostrukonezasićenih i višestrukonezasićenih masnih kiselina u odnosu na one zasićene prednosti su ovog obrasca prehrane. Mediteranska prehrana koja obiluje voćem, povrćem, cjelovitim žitaricama, orašastim plodovima, mahunarkama te maslinovim uljem je preporučeni prehrambeni obrazac, a ključ njezinog djelovanja je u sinergiji odnosno zajedničkom međudjelovanju između više različitih blagotvornih komponenti.","PeriodicalId":151907,"journal":{"name":"Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam","volume":" 46","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-12-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139143820","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-12-29DOI: 10.31895/hcptbn.18.1-2.1
Amanda Gaši, Željana Mudnić, Josip Rešetar, Jasenka Gajdoš-Kljusurić, M. Sorić, M. Misigoj-Durakovic, Z. Šatalić
Location of meal consumption can affect the quality of adolescents’ diet. The main goal of this study was to observe if eating outside the home affects diet quality of 607 adolescents from the CRO-PALS longitudinal study. 24-hour recall was used as a dietary assessment method and meal location was also recorded during the interview. Two measurements were taken: one in the first and one in the final year of high school, so the goal was also to determine the differences between the groups and between the two measurements. As expected, considering previous studies, adolescents who had a higher energy intake consumed outside the home showed lower diet quality, more so in the case of girls and during the first year.
{"title":"Effects of eating outside the home on adolescent diet quality","authors":"Amanda Gaši, Željana Mudnić, Josip Rešetar, Jasenka Gajdoš-Kljusurić, M. Sorić, M. Misigoj-Durakovic, Z. Šatalić","doi":"10.31895/hcptbn.18.1-2.1","DOIUrl":"https://doi.org/10.31895/hcptbn.18.1-2.1","url":null,"abstract":"Location of meal consumption can affect the quality of adolescents’ diet. The main goal of this study was to observe if eating outside the home affects diet quality of 607 adolescents from the CRO-PALS longitudinal study. 24-hour recall was used as a dietary assessment method and meal location was also recorded during the interview. Two measurements were taken: one in the first and one in the final year of high school, so the goal was also to determine the differences between the groups and between the two measurements. As expected, considering previous studies, adolescents who had a higher energy intake consumed outside the home showed lower diet quality, more so in the case of girls and during the first year.","PeriodicalId":151907,"journal":{"name":"Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam","volume":"56 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-12-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139147158","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
京公网安备 11010802042870号
京ICP备2023020795号-1
扫码关注我们
求助内容：
应助结果提醒方式：