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Vrednotenje vnosa hranil pri študentih študija Prehrana
Kocijan, Sabina (Author), Bertoncelj, Jasna (Mentor) More about this mentor... This link opens in a new window

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Abstract
Namen magistrskega dela je bil ovrednotiti vnos hranil pri 20 študentih (12 ženskah in 8 moških) študija Prehrana ter dobljene rezultate primerjati s priporočili, ki jih podajajo Smernice zdravega prehranjevanja za študente. V prvem delu raziskave smo hranilno vrednost zaužitih obrokov ovrednotili s pomočjo prehranskih dnevnikov, ki so jih študenti s spletnim orodjem OPKP vodili 7 dni. Ugotovili smo, da prehrana študentov ni bila zadosti pestra, saj so študenti v svoj jedilnik premalokrat vključili živila iz vseh skupin živil, predvsem sadje, zelenjavo in ribe, ter so uživali premalo tekočine. Izmed obrokov so študenti najbolj pogosto uživali kosilo in večerjo, sledila sta malica in zajtrk. V povprečju je bil energijski vnos obravnavane skupine študentov glede na priporočila prenizek. Energijski delež beljakovin je znašal 18 %, maščob 34 % in skupnih ogljikovih hidratov 48 % dnevnega energijskega vnosa, kar ni v skladu s priporočili. Najbolj je od priporočil odstopal vnos enostavnih sladkorjev, ki je znašal 15 % dnevnega vnosa energije namesto priporočenih 10 %. V drugem delu raziskave smo s kemijsko analizo in s spletnim orodjem OPKP določili hranilno vrednost izbranega kosila, ki ga je posamezni študent zaužil v času vodenja svojega prehranskega dnevnika, ter rezultate med seboj primerjali. Kemijska analiza je obsegala analizo vsebnosti vode, pepela, beljakovin, maščob in prehranske vlaknine. Iz analitskih podatkov smo izračunali vsebnost ogljikovih hidratov, energijsko vrednost, energijske deleže hranljivih snovi in energijsko gostoto v analiziranih kosilih. Pri primerjavi rezultatov glede na vir podatkov (kemijska analiza, OPKP) smo ugotovili, da so bile s kemijsko analizo določene povprečne vsebnosti hranljivih snovi v kosilih in energijska vrednost kosil manjše kot vsebnosti, določene s spletnim orodjem OPKP. S statistično analizo nismo ugotovili razlik glede na uporabljeno metodo, ampak le razlike v vsebnosti nekaterih hranil med ženskami in moškimi.

Language:Slovenian
Keywords:prehrana, prehranske navade, prehransko stanje, študenti, prehrana študentov, energijske potrebe, energijska vrednost, dnevni vnos hranil, načrtovanje prehrane, prehranske smernice, spletno orodje OPKP, prehranski dnevnik
Work type:Master's thesis/paper (mb22)
Tipology:2.09 - Master's Thesis
Organization:BF - Biotechnical Faculty
Year:2017
Publisher:[S. Kocijan]
UDC:613.2-057.87:641.1:004.774
COBISS.SI-ID:4807288 This link opens in a new window
Views:8624
Downloads:2103
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Secondary language

Language:English
Title:Evaluation of nutrient intake among students of the master study program Nutrition
Abstract:
The purpose of the research was to evaluate the nutrient intakes of 20 students (12 female, 8 male) involved in master study program Nutrition and to compare the results with the recommendations, provided by the Guidelines of healthy nutrition for students. In the first part of the study the nutritional value of consumed meals was evaluated by means of 7-days dietary records, managed by students with the web tool OPEN. It was found out, that student's diet is not balanced as the students rarely included foods from all food groups, especially fruits, vegetables and fish, and they did not consume enough fluids. Among meals, students most often ate lunch and dinner, followed by snack and breakfast. The average daily energy intake was too low and did not meet the recommendations. The average energy ratios of nutrients (protein 18 %, fat 34 %, and total carbohydrates 48 % of the daily energy intake) were not in accordance with the guidelines. The intake of simple sugars was too high, and accounted for 15 % of the daily energy intake, instead of the recommended 10 %. In the second part of the study the nutritional value of the selected lunch of each student was determined with chemical analysis as well as by using the web tool OPEN and the results obtained through both methods were compared. The chemical analysis of lunches comprised the analysis of water, ash, protein, fat and dietary fibre content. From the analytical data the content of carbohydrates, energy value, nutrients energy ratios and energy density were calculated. When comparing the results regarding the source of data (chemical analysis, OPEN) it was found out that the nutrient contents in lunches, determined with chemical analysis were generally lower than values obtained with the web tool OPEN. With statistical analysis no significant differences regarding the method used were found, only the differences between the intake of some nutrients between male and female students were observed.

Keywords:nutrition, dietary habits, nutritional status, students, student nutrition, energy requirements, energy value, daily nutrients intake, nutrition planning, nutrition guidelines, web tool OPEN, dietary record

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