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undergraduate thesis
Dijetoterapija anemije
2019. urn:nbn:hr:143:124250
Marjančić, Franka
Šibenik University of Applied Sciences
Management

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Marjančić, F. (2019). Dijetoterapija anemije (Undergraduate thesis). Šibenik: Šibenik University of Applied Sciences. Retrieved from https://urn.nsk.hr/urn:nbn:hr:143:124250

Marjančić, Franka. "Dijetoterapija anemije." Undergraduate thesis, Šibenik University of Applied Sciences, 2019. https://urn.nsk.hr/urn:nbn:hr:143:124250

Marjančić, Franka. "Dijetoterapija anemije." Undergraduate thesis, Šibenik University of Applied Sciences, 2019. https://urn.nsk.hr/urn:nbn:hr:143:124250

Marjančić, F. (2019). 'Dijetoterapija anemije', Undergraduate thesis, Šibenik University of Applied Sciences, accessed 25 November 2023, https://urn.nsk.hr/urn:nbn:hr:143:124250

Marjančić F. Dijetoterapija anemije [Undergraduate thesis]. Šibenik: Šibenik University of Applied Sciences; 2019 [cited 2023 November 25] Available at: https://urn.nsk.hr/urn:nbn:hr:143:124250

F. Marjančić, "Dijetoterapija anemije", Undergraduate thesis, Šibenik University of Applied Sciences, Šibenik, 2019. Available at: https://urn.nsk.hr/urn:nbn:hr:143:124250

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Metadata
TitleDijetoterapija anemije
Title (english)DIET THERAPY FOR ANEMIA
AuthorFranka Marjančić
MentorNikolina Gaćina (mentor)
Committee memberAna Vukičević (predsjednik povjerenstva)
Committee memberDijana Mečev (član povjerenstva)
Committee memberNikolina Gaćina (član povjerenstva)
GranterŠibenik University of Applied Sciences
(Management)
Šibenik
Defense date and country2019-09-26, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Nutrition
Abstract
Anemija je stanje koje se odnosi na smanjeni volumen crvenih krvnih stanica u krvi i/ili smanjenu količinu hemoglobina. Preporučena količina unosa željeza u organizam iznosi od 8 do 18 mg dnevno, a tijelo najbolje apsorbira željezo iz životinjskih i biljnih izvora kao što su crveno meso, piletina, riba, povrće, žitarice, voće, mahunarke i orašasti plodovi. Vitamin C i vitamini B skupine pozitivno djeluju na apsorpciju željeza, a postoje i tvari koje štetno utječu na apsorpciju željeza u organizam kao što su oksalna kiselina, kalcij, polifenoli i fitinska kiselina. U tradicionalnoj medicini se za anemiju koriste razne ljekovite biljke, prirodni čajevi, sokovi te pripravci koji pomažu u prevenciji anemije. Obogaćivanje hrane različitim nutrijentima u svijetu se koristi već nekoliko desetljeća i pomoglo je spriječiti razne bolesti poput rahitisa, pelagre i gušavosti. Cilj rada se temelji na odabiru određenih jela i namirnica i restrikciji pojedinih namirnica zbog prevencije anemije.
Abstract (english)
Anemia is a condition that refers to decreased volume of red blood cells in the blood or decreased amount of hemoglobin. The recommended amount of iron intake is 8 to 18 miligrams per day and the body best absorbs iron from animal and plant sources such as red meat, chicken, fish, vegetables, cereales, fruit, legumes and nuts. Vitamin C and B group vitamins have a positive effect on iron apsorption and there are also substances that negatively affect the absorption of iron into the body such as oxalic acid, polyphenols, phytic acid and calcium. Traditional anemia medicine uses a variety of herbs, natural teas, juices and preparations that help prevent anemia. Enriching food with different nutrients has been used in the world for several decades and has helped prevent various diseases such as rickets, pellagra and goose. The aim of the paper is based on the selection of certain foods and groceries and the restriction of certain groceries to prevent anemia.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:143:124250
Study programmeTitle: Management; specializations in: Tourism Management, Information Management
Course: Tourism Management
Study programme type: professional
Study level: undergraduate
Academic / professional title: stručni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) ekonomije (stručni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) ekonomije)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
Created on2019-09-26 11:12:09