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undergraduate thesis
Bezglutenska prehrana
2020. urn:nbn:hr:143:102513
Jakovljević, Ive
Šibenik University of Applied Sciences
Management

Cite this document

Jakovljević, I. (2020). Bezglutenska prehrana (Undergraduate thesis). Šibenik: Šibenik University of Applied Sciences. Retrieved from https://urn.nsk.hr/urn:nbn:hr:143:102513

Jakovljević, Ive. "Bezglutenska prehrana." Undergraduate thesis, Šibenik University of Applied Sciences, 2020. https://urn.nsk.hr/urn:nbn:hr:143:102513

Jakovljević, Ive. "Bezglutenska prehrana." Undergraduate thesis, Šibenik University of Applied Sciences, 2020. https://urn.nsk.hr/urn:nbn:hr:143:102513

Jakovljević, I. (2020). 'Bezglutenska prehrana', Undergraduate thesis, Šibenik University of Applied Sciences, accessed 20 April 2024, https://urn.nsk.hr/urn:nbn:hr:143:102513

Jakovljević I. Bezglutenska prehrana [Undergraduate thesis]. Šibenik: Šibenik University of Applied Sciences; 2020 [cited 2024 April 20] Available at: https://urn.nsk.hr/urn:nbn:hr:143:102513

I. Jakovljević, "Bezglutenska prehrana", Undergraduate thesis, Šibenik University of Applied Sciences, Šibenik, 2020. Available at: https://urn.nsk.hr/urn:nbn:hr:143:102513

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Metadata
TitleBezglutenska prehrana
Title (english)GLUTEN FREE NUTRITION
AuthorIve Jakovljević
MentorNikolina Gaćina (mentor)
Committee memberJasmina Sladoljev (predsjednik povjerenstva)
Committee memberGoran Crnica (član povjerenstva)
Committee memberNikolina Gaćina (član povjerenstva)
GranterŠibenik University of Applied Sciences
(Management)
Šibenik
Defense date and country2020-09-25, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Nutrition
Abstract
U radu je prikazano što se u današnje vrijeme događa s hranom i koliko se ona ustvari udaljila od prirode. Kako se hrana sve više prilagođava ubrzanom načinu života, proizvod postaje sve osiromašeniji. Zbog toga dolazi do sve većeg broja alergija, netolerancija na određene namirnice od kojih je pšenica na prvom mjestu. Gluten je prirodni sastojak pšenice, raži i ječma. Poremećaji koje izaziva gluten dijele se u tri osnovne skupine: autoimuni poremećaji ili celijakija, alergijski poremećaji odnosno alergija na pšenicu, te ne-alergijski, vjerojatno imunološki posredovani oblik, te preosjetljivost na gluten. Zbog sve češćih zdravstvenih problema i netolerancije na namirnice danas su sve više u porastu bezglutenske dijete. Bezglutenska dijeta je teška dijeta, ali je vrijedna jer će se osoba osjećati neopisivo bolje. Pridržavanjem bezglutenske prehrane može dovesti do oporavka sluznice i na taj način spriječiti dugoročne komplikacije. U radu su navedene žitarice koje ne sadrže gluten i koje mogu biti vrlo kvalitetna zamjena za pšenicu. Za primjer smo naveli rižu, kukuruz, proso, amarant, kvinoju i heljdu. Hrvatsko društvo za celijakiju okuplja osobe svih dobnih i spolnih skupina kojima je dijagnosticirana celijakija ili druga bolest ili stanje organizma koje zahtijeva bezglutensku prehranu te stručnjake koji im mogu pomoći u što kvalitetnijem životu.
Abstract (english)
The paper shows what is happening to food nowadays and how far it has actually moved away from nature. As food adapts more and more to the accelerated lifestyle, the product becomes increasingly impoverished. Due to that, there is an increasing number of allergies, intolerance to certain foods, of which wheat is in the first place. Gluten is a natural ingredient in wheat, rye and barley. Disorders caused by gluten are divided into three basic groups: autoimmune disorders or celiac disease, allergic disorders or wheat allergy, and non-allergic, probably immune-mediated form, and gluten hypersensitivity. Due to increasing health problems and food intolerance, gluten-free diets are on the rise today. A gluten-free diet is a difficult diet, but it is valuable because a person will feel indescribably better. Adherence to a gluten-free diet can lead to mucosal recovery and thus prevent long-term complications. The paper lists cereals that do not contain gluten and that can be a very good substitute for wheat. Examples are rice, corn, millet, amaranth, quinoa and buckwheat. The Croatian Society for Celiac Disease brings together people of all ages and genders who have been diagnosed with celiac disease or another disease or condition that requires a gluten-free diet, as well as experts who can help them live a better life.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:143:102513
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 conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2020-09-25 12:03:52