diplomsko delo
Nikita Trček (Author), Aleš Kuhar (Reviewer), Mojca Korošec (Mentor)

Abstract

Namen diplomskega dela je bil sestaviti vprašalnik o pogostosti uživanja živil (FFQ) in s pomočjo rezultatov ugotoviti kako pogosto in v kakšnih porcijah študenti (n = 69) uživajo posamezna živila in kakšen je njihov odnos do soli v prehrani. Glavni cilj je bil, da s pomočjo teh podatkov in faktorjev pretvorbe ocenimo povprečen dnevni vnos soli med študenti. Izkazalo se je, da je povprečen dnevni vnos krepko nad priporočenim, ki znaša 5 g na dan. Študentje so v povprečju zaužili 11,8 g soli dnevno, kar je 136 % več kot je priporočeno. Ugotovili smo tudi, da reformulirana živila oziroma živila, z manj soli študenti redko uživajo. Po njih nikoli ne poseže 42,3 % žensk in 35,3 % moških. Pri ocenjenih velikostih porcij smo ugotovili, da ženske po večjih porcijah posegajo pogosteje pri slanih prigrizkih (44,2 %), solati (51,9 %) in trdih sirih (55,8 %). Moški pa zaužijejo večje porcije od standardne pri mesu in mesnih izdelkih (58,8 %), kruhu (58,8 %) in jajcih (52,9 %). Rezultati so pokazali, da se soli v prehrani ne izogiba slaba polovica žensk (42,3 %) in večina moških (82,4 %). Tretjina žensk je navedla, da se soli v prehrani izogiba zaradi boljšega življenjskega sloga (32,7 %) 23,1 % pa, ker jim slana hrana ni všeč. Študentje so ocenjeno porabo soli v gospodinjstvu ocenili kot ravno pravšnjo, izkazalo pa se je tudi, da jih le malo pozna priporočen dnevni vnos soli (19 žensk in 4 moški). Sklepamo, da k višjemu dnevnemu vnosu prispevajo večje porcije, živila, ki vsebujejo več soli ter dosoljevanje pri mizi.

Keywords

sol;slanost živil;natrij;kardiovaskularne bolezni;reformulirana živila;nadomestki soli;ocena dnevnega vnosa;priporočen dnevni vnos;FFQ;

Data

Language: Slovenian
Year of publishing:
Typology: 2.11 - Undergraduate Thesis
Organization: UL BF - Biotechnical Faculty
Publisher: [N. Trček]
UDC: 613.27-057.87:664.41
COBISS: 69282819 Link will open in a new window
Views: 417
Downloads: 95
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Other data

Secondary language: English
Secondary title: Assessment of salt intake in students using food frequency questionairre
Secondary abstract: The purpose of the thesis was to prepare a Food frequency questionnaire (FFQ) and by obtained results determine what are the portion sizes and what is the frequency of food consumption among students (n = 69). The main goal was to calculate the average daily salt intake among students from these data using conversion factors. The average daily intake was found to be well above the recommended one of 5 g per day, with students consuming an average of 11,8 g of salt per day, which is 136 % more than recommended. We also found that reformulated foods or foods with less salt are rarely eaten by students. 42,3 % of women and 35,3 % of men never use them. In the estimated portion sizes, we found that women were more likely to consume larger portions than standard ones of salty snacks (44,2 %), salads (51,9 %) and hard cheeses (55,8 %). Men consume larger portions than standard for meat and meat products (58,8 %), bread (58,8 %) and eggs (52,9 %). The results showed that lightly less than one half of women (42,3 %) and most men (82,4 %) do not avoid salt in their diet. One third of women stated that they avoid salt in their diet because of a better lifestyle (32,7 %) and 23,1 % because they do not like salty foods. The students rated the estimated household salt consumption as just right, and it also turned out that few of them were familiar with the recommended daily salt intake (19 women and 4 men). We conclude that larger portions, foods that contain more salt, and salting up the food at the table contribute to a higher daily intake.
Secondary keywords: salt;salinity of foods;sodium;cardiovascular disease;reformulated foods;salt substitutes;estimate of daily intake;recommended daily intake;
Type (COBISS): Bachelor thesis/paper
Study programme: 0
Thesis comment: Univ. v Ljubljani, Biotehniška fak., Oddelek za živilstvo
Pages: VII, 23 f., [10] str. pril.
ID: 13099776