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Ocena vnosa akrilamida glede na prehranjevalne navade študentov
Šepec, Nika (Avtor), Korošec, Mojca (Mentor) Več o mentorju... Povezava se odpre v novem oknu

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Izvleček
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.

Jezik:Slovenski jezik
Ključne besede:živila, akrilamid, vsebnost akrilamida, kemijske lastnosti, krompir, kruh, piškoti, vaflji, krekerji, kava, prehrana, študenti, prehranjevalne navade, ocena tveganja
Vrsta gradiva:Diplomsko delo/naloga (mb11)
Tipologija:2.11 - Diplomsko delo
Organizacija:BF - Biotehniška fakulteta
Leto izida:2018
Založnik:[N. Šepec]
UDK:613.2-057.87:641.1:615.9
COBISS.SI-ID:4949880 Povezava se odpre v novem oknu
Število ogledov:437
Število prenosov:189
Metapodatki:XML RDF-CHPDL DC-XML DC-RDF
 
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Sekundarni jezik

Jezik:Angleški jezik
Naslov:Assessment of the acrylamide intake based on students eating habits
Izvleček:
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.

Ključne besede:foods, acrylamide, content of acrylamide, chemical characteristics, potato, bread, biscuits, waffles, creckers, coffee, nutrition, students, eating habits, risk assesment

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