Access restricted to higher education institution's students and staff
master's thesis
Importance of Salt in the Diet

Ivan Ivić
Metadata
TitleVAŽNOST SOLI U PREHRANI : MORSKA SOL
AuthorIvan Ivić
Mentor(s)Nikolina Gaćina (thesis advisor)
AbstractKuhinjska sol spada u najvažnije začine prilikom začinjavanja jela, proizvodnje i pripremanja prehrambenih proizvoda. Na tržište se kuhinjska sol dostavlja, prema porijeklu, kao kamena, morska i kuhana sol. Morska sol u svom sastavu ima uz natrijev klorid i neke druge primjese. Prirodna sol osim natrijevog klorida sadrži mnoge druge korisne minerale te je puno bolja od prerađene. Jedan od primjera prirodne soli je cvijet soli. Takva sol sadrži oko 80 minerala i elemenata u tragovima, svi su oni važni za opće zdravlje. U Hrvatskoj danas postoje tri solane koje proizvode morsku sol i to u Pagu, Ninu i Stonu, od kojih je najznačajnija Solana Pag, sa godišnjom proizvodnjom od 15.000 do 20.000 tona, dok su druge dvije više lokalnog značaja. Sol u Stonu i Ninu proizvodi se tradicionalnim načinom. Ljudi danas konzumiraju znatne količine gotovih i prerađenih namirnica prepunih soli. U pojedinih osoba pretjerana konzumacija soli ima negativne posljedice po zdravlje. Što čovjek više svježih i prirodnih namirnica rabi, to će više izbjegavati presoljenost organizma. Razno začinsko bilje i alge mogu je odlično zamijenit sol. Alge su među najzdravijima namirnicama koje daju jelima slan okus. Jod je rijedak element u tragovima koji je neophodan za zdravlje, jodiranom soli povećava se unos joda u organizam.
Keywordssodium salt pans diet iodine: seaweed
Parallel title (English)Importance of Salt in the Diet
Committee MembersDivna Goleš
Ana Udovičić
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 levelspecialist graduate
Study programmeManagement
Academic title abbreviationSruč.spec.oec.
Genremaster's thesis
Language Croatian
Defense date2015-09-22
Parallel abstract (English)Table salt is one of the most important spice in food making, production and preparation of food products. On the market we can find stones salt, sea salt and cooked salt. Sea salt is composed of sodium chloride with some other impurities. Natural salt except sodium chloride solution contains also other useful minerals, and it is much better than processed salt. Example of natural salt is the salt flower. Salt flower contains about 80 minerals and trace elements which are all very important for general health. In Croatia today we have three salt pans which produce salt in Pag, Nin and Ston. Most famous is Solana Pag, with an annual production of 15.000 to 20.000 tons. Salt in Ston and Nin is produced in traditional way. People today consume significant quantities of finished and processed food full of salt. Over consummation of salt have bed health consequences. Using fresh and natural ingredients helps to avoid over-salting our organism. Various herbs and algae can be great replacement for salt. Algae are one of the healthiest ingredients which provide salty tase for food. Iodine is a rare trace element that is essential for health, ionized salt increases the intake of iodine in the organism.
Parallel keywords (Croatian)sol natrij solane prehrana jod alge
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:143:109186
CommitterNives Paškov Milošević