20.500.12556/RUL-103162
Ocena vnosa akrilamida glede na prehranjevalne navade študentov
Assessment of the acrylamide intake based on students eating habits
Akrilamid je spojina, ki nastane pri kemijski reakciji med reducirajočim sladkorjem in aminokislino in se v živilih običajno tvori pri toplotni obdelavi škrobnih živil. Proces poteka pri visokih temperaturah in nizki vlažnosti, med industrijsko obdelavo pri temperaturah, višjih od 120 °C. S pomočjo anketnega vprašalnika smo izvedli raziskavo s katero smo ugotavljali, kakšne so prehranjevalne navade študentov. Namen raziskave je bilo ugotoviti, ali prehranjevalne navade študentov vplivajo na povečan vnos akrilamida. V anketi je sodelovalo 209 študentov, 164 deklet in 45 fantov. Rezultati ankete so pokazali, da ima večina študentov primerne prehranjevalne navade. Večina se jih tudi ukvarja s športom, oziroma so telesno aktivni. 148 (71 %) študentov je nekadilcev. Rezultate ankete smo uporabili za izdelavo ocene vnosa akrilamida, ki je pokazala, da študentje niso ogroženi za vnos le-tega. Naše ugotovitve so skladne s podatki iz literature. 70 % študentov dnevno zaužije 3 obroke, kar je po priporočilih zdravega prehranjevanja občutno premalo. Prav tako uživajo premalo sadja in zelenjave, saj dnevno zaužijejo le 2 porciji sadja in zelenjave. Priporočljivo bi bilo, da povečajo število porcij oziroma količino zaužitega sadja in zelenjave in zaužijejo vsaj 5 obrokov dnevno. 169 (81 %) vprašanih študentov meni, da se bolj zdravo prehranjujejo doma. Zelo malo uživajo ocvrtih jedi, kar je iz vidika ohranjanja zdravja in zdravih prehranjevalnih navad zelo spodbudno.
Acrylamide is a compound, which is formed during the chemical reaction between the reducing sugar and amino acid. Usually it is formed in food during the heat treatment, such as high temperatures and low humidity or during industrial treatment at temperatures higher than 120 °C. Acrylamide is formed especially in starch rich food. With the online survey we conducted a study to determine the eating habits of students. The purpose of the study was to determine whether eating habits of students affect the increased intake of acrylamide. 209 students participated in the survey, 164 of them were females and 45 were males. Results of the survey showed that most of the students have good eating habits. Most of them are also involved in sports or other activity. 148 of the students are non – smokers. From the results of the survey we made an assessment of the acrylamide intake with the students’ diets. According to the results, students are not at any risk for acrylamide intake. The data have showed that 70% of the students eat only three meals per day, way less than they should. Their daily intake of the fruits and vegetables is only two portions. Again, the intake is too small. It is recommended that the students increase the number of the daily meals and volume up the portions of the fruits and vegetables. The meals, prepared at home, are healthier according to the response of the 169 students. Healthy eating habits are very important for maintaining health and it is very encouraging, that students consume very small amount of fried food.
živila
akrilamid
vsebnost akrilamida
kemijske lastnosti
krompir
kruh
piškoti
vaflji
krekerji
kava
prehrana
študenti
prehranjevalne navade
ocena tveganja
foods
acrylamide
content of acrylamide
chemical characteristics
potato
bread
biscuits
waffles
creckers
coffee
nutrition
students
eating habits
risk assesment
true
false
false
[N. Šepec]
Slovenski jezik
Angleški jezik
Diplomsko delo/naloga
2018-09-14 07:47:34
2018-09-14 07:47:35
2022-08-16 03:40:21
0000-00-00 00:00:00
2018
0
0
0000-00-00
NiDoloceno
NiDoloceno
NiDoloceno
0000-00-00
0000-00-00
0000-00-00
613.2-057.87:641.1:615.9
156014
4949880
3971.pdf
3971.pdf
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https://repozitorij.uni-lj.si/Dokument.php?lang=slv&id=113553
Biotehniška fakulteta
0
0
0