Vitamin C v prehrani starostnika

(diplomsko delo)

Nataša Stušek (Author), Sabina Fijan (Mentor), Ana Habjanič (Co-mentor)

Abstract

V diplomskem delu smo predstavili vitamin C v prehrani starostnika. Vitamin C je zelo pomemben za normalno delovanje telesa, ki je v starosti še bolj podvrženo spremembam in boleznim. Starostniki bi morali vsak dan uživati živila, ki vsebujejo ta pomemben vitamin z rednim uživanjem sadja in zelenjave, ali sokov iz le teh. V teoretičnem delu smo predstavili vitamin C kot kofaktor v encimskih reakcijah kot oksidant in antihistaminik. Opisali smo njegovo sestavo, delovanje in sodelovanje pri imunskemu sistemu. Opredelili smo ljudi, ki imajo povečano potrebo po vitaminu C, predstavili živila, ki vsebujejo vitamin C in opozorili na posledice prevelike ali premajhne količine vitamina C v organizmu. Opisali smo tudi prehrano med starostniki in pomen vitamina C. V empiričnem delu smo izvedli raziskavo o vitaminu C. Prvi del raziskave smo opravili s pomočjo anketnega vprašalnika med tridesetimi starostniki Društva upokojencev Škale v mesecu oktobru 2012. Anketni vprašalnik je vseboval 18 vprašanj. Izvedeli smo, da se večina starostnikov zaveda, da je vitamin C v prehrani starostnika zelo pomemben in zaradi tega tudi dnevno uživajo živila, ki vsebujejo ta vitamin predvsem, s pomočjo sadja in zelenjave. Vedo, da bodo z rednim uživanjem vitamina C preprečili pojav bolezni. Drugi del raziskave smo izvedli v laboratoriju Fakultete za zdravstvene vede Univerze v Mariboru. Z oksidacijsko-redukcijsko titracijo z 2,6–diklorofenolindofenolom smo ugotavljali količino vitamina C v živilih, ki jih uporabljajo starostniki. Le te smo kasneje primerjali tudi z literaturo in odkrili nekaj odstopanj, ki so lahko posledica različnih vrst živil, njihovega skladiščenja in svežine. Ugotovili smo, da največ vitamina C vsebuje šipek, najmanj pa surov star krompir.

Keywords

vitamin C;starostniki;živila z vsebnostjo vitamina C;oksidacijska redukcija;titracija;2,6-diklorofenolindofen;

Data

Language:	Slovenian
Year of publishing:	2013
Typology:	2.11 - Undergraduate Thesis
Organization:	UM FZV - Faculty of Health Sciences
Publisher:	[N. Stušek]
UDC:	613.2-053.9(043.2)
COBISS:	1933220
Views:	1618
Downloads:	262
Average score:	0 (0 votes)
Metadata:

Other data

Secondary language:	English
Secondary title:	Vitamin C in the diet of the elderly
Secondary abstract:	In this diploma work we presented the importance of vitamin C in the diet of elderly people. Vitamin C is very important for the normal functioning of the body, which is subject to changes and diseases even more during ageing. Therefore, they should consume food, which consists of this very important vitamin. It can be found in variety of fruits or vegetables. In the teoretical part we presented vitamin C as a cofactor in enzyme reactions, an oxidant and antihistamine. We described its structure, function and cooperation in the immune system. We also identified people who have an increased need for vitamin C, presented food that consist of vitamin C and the consequences of overdose or underdose. We also described the importance of vitamin C among elderly people. In the empirical part we conducted a research on vitamin C. Part of the research was a survey that was carried out in October 2012 on a group of thirty elderly people of Škale Pensioners' Association. The questionnaire contained 18 questions. The majority of older people are aware that vitamin C in the diet of the elderly is very important and because of this they daily enjoy foods that contain this vitamin. The second part of our research was carried out in the laboratory of the Faculty of Health Sciences, University of Maribor. We determined the quantity of vitamin C in different foods with the oxidation-reduction titration method using 2,6–dichlorophenol lindophenol. The results were compared with results of literature where we found small tolerances, which may be caused by different variations of food, its storage and freshness. We found that the highest amount of vitamin C was contained in pomegranate, and the lowest was in raw old potatoes.
Secondary keywords:	vitamin C;elderly people;foods containing vitamin C;oxidative-reductive;titration;2,6-dichlorophenolindophenol;
URN:	URN:SI:UM:
Type (COBISS):	Bachelor thesis/paper
Thesis comment:	Univ. v Mariboru, Fak. za zdravstvene vede
Pages:	V, 54 f., 7 f. pril.
ID:	8726394