Access restricted to higher education institution's students and staff
undergraduate thesis
Začini mediteranske prehrane

Josipa Roca
Metadata
TitleZačini mediteranske prehrane
AuthorJosipa Roca
Mentor(s)Nikolina Gaćina (thesis advisor)
AbstractTema ovog rada su začini mediteranske prehrane. Pod začinima podrazumjevamo sve tvari koje se dodaju hrani, prvenstveno na kraju pripreme, radi poboljšanja okusa. Oni oplemenjuju svako jelo, daju prepoznatljiv miris i okus, te imaju pozitivno djelovanje na zdravlje konzumenta. Kroz rad je prikazana povijest mediteranske prehrane, njene glavne karakteristike koje joj daju status „zlatnog standarda“ prehrane u prevenciji brojnih bolesti, prvenstveno krvožilnog sustava, te je dana usporedba tradicionalne piramide i nove piramide mediteranske prehrane. Tradicionalnu mediteransku prehranu karakterizira učestala konzumacija žitarica, voća, povrća, mahunarki i orašastih plodova, obilno korištenje maslinova ulja, umjerena konzumacija mliječnih proizvoda, ribe i crnog vina, dok je konzumacija mesa ograničena. Jedna od glavnih specifičnosti meditranske prehrane je i obilje antioksidansa koji preventivno djeluju na zdravlje čovjeka kojima su prirodno bogati mediteranski začini (peršin, origano, lovor, bosiljak, kopar, majčina dušica i timjan, metvica, ružmarin i dr).
Keywordsmediterranean diet mediterranea spices health benefit immunity
Committee MembersTanja Radić Lakoš
Ana Perišić
Nikolina Gaćina
GranterVeleučilište u Šibeniku
Lower level organizational unitsMenadžment
PlaceŠibenik
StateCroatia
Scientific field, discipline, subdisciplineINTERDISCIPLINARY AREAS OF KNOWLEDGE
Cognitive Science (Natural, Technical, Biomedical and Healthcare, Social and Humanistic Sciences)

Study programme typeprofessional
Study levelundergraduate
Study programmeManagement; specializations in: Tourism Management, Information Management
Study specializationTourism Management
Academic title abbreviationbacc.oec.
Genreundergraduate thesis
Language Croatian
Defense date2015-09-25
Parallel abstract (English)This final paper outlines spices of the Mediterranean diet. Under spices, we mean all substances added to food, preferably at the end of the preparation, to improve the taste. They enrich each dish, give a distinctive aroma and flavor, and have a positive effect on the health of consumers. Through the work is showen the history of the Mediterranean diet, its main properties that provide it the status of "gold standard" of diet in the prevention of many diseases, especially cardiovascular, and the comparison between traditional and new pyramid of the Mediterranean diet. The traditional Mediterranean diet is characterized by frequent use of grains, fruits, vegetables, legumes and nuts, abundant use of olive oil, moderate consumption of dairy products, fish and red wine, while the consumption of red meat is limited. One of the major specific of Mediterranean diet is richness of antioxidants which are naturally present in Mediterranean spices, and that have preventive effect on human health (parsley, oregano, bay leaf, basil, dill thyme, thyme, mint, rosemary, etc.).
Parallel keywords (Croatian)mediteranska prehrana mediteranski začini učinak na zdravlje
Resource typetext
Access conditionAccess restricted to higher education institution's students and staff
Terms of usehttp://creativecommons.org/licenses/by-nc-nd/3.0/hr/
URN:NBNhttps://urn.nsk.hr/urn:nbn:hr:143:101741
CommitterNives Paškov Milošević