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undergraduate thesis
Prehrambena vrijednost mesa i njegova važnost za zdravlje čovjeka
2018. urn:nbn:hr:143:891610
Pastuović, Anđela
Šibenik University of Applied Sciences
Management

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Pastuović, A. (2018). Prehrambena vrijednost mesa i njegova važnost za zdravlje čovjeka (Undergraduate thesis). Šibenik: Šibenik University of Applied Sciences. Retrieved from https://urn.nsk.hr/urn:nbn:hr:143:891610

Pastuović, Anđela. "Prehrambena vrijednost mesa i njegova važnost za zdravlje čovjeka." Undergraduate thesis, Šibenik University of Applied Sciences, 2018. https://urn.nsk.hr/urn:nbn:hr:143:891610

Pastuović, Anđela. "Prehrambena vrijednost mesa i njegova važnost za zdravlje čovjeka." Undergraduate thesis, Šibenik University of Applied Sciences, 2018. https://urn.nsk.hr/urn:nbn:hr:143:891610

Pastuović, A. (2018). 'Prehrambena vrijednost mesa i njegova važnost za zdravlje čovjeka', Undergraduate thesis, Šibenik University of Applied Sciences, accessed 10 April 2025, https://urn.nsk.hr/urn:nbn:hr:143:891610

Pastuović A. Prehrambena vrijednost mesa i njegova važnost za zdravlje čovjeka [Undergraduate thesis]. Šibenik: Šibenik University of Applied Sciences; 2018 [cited 2025 April 10] Available at: https://urn.nsk.hr/urn:nbn:hr:143:891610

A. Pastuović, "Prehrambena vrijednost mesa i njegova važnost za zdravlje čovjeka", Undergraduate thesis, Šibenik University of Applied Sciences, Šibenik, 2018. Available at: https://urn.nsk.hr/urn:nbn:hr:143:891610

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Metadata
TitlePrehrambena vrijednost mesa i njegova važnost za zdravlje čovjeka
Title (english)FOOD VALUATION OF MEAT AND HIS IMPORTANCE IN THE HUMAN'S LIFE
AuthorAnđela Pastuović
MentorNikolina Gaćina (mentor)
Committee memberJelena Šišara (predsjednik povjerenstva)
Committee memberJasmina Sladoljev (član povjerenstva)
Committee memberNikolina Gaćina (član povjerenstva)
GranterŠibenik University of Applied Sciences
(Management)
Šibenik
Defense date and country2018-09-28, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Nutrition
Abstract
Hrana je bilo koja tvar koja apsorpcijom u ljudskom organizmu doprinosi oĉuvanju homeostaze. Hranom se osiguravaju nutrijenti (hranjive tvari) nuţni za izgradnju tkiva (bjelanĉevine, ţeljezo, kalcij), energija za metabolizam i tjelesnu aktivnost (masti i ugljikohidrati) te nutrijenti potrebni za fiziološke funkcije organizma (vitamini i minerali). Pravilnom prehranom se odrţava dobro zdravlje, zadovoljavaju se energetske potrebe, omogućuje se obavljanje fiziĉkog rada, a ne manje vaţan... More aspekt pravilne prehrane ĉine i njena organoleptiĉka svojstva. Meso predstavlja oblik hrane ţivotinjskog izvora koji je dobiven klanjem stoke, peradi, kunića ili divljaĉi. Predstavlja vaţan dio ĉovjekove prehrane radi visokog udjela bjelanĉevina koje sadrţi u sebi. Bjelanĉevine koje se nazlaze u mesu su sastavljene od esencijalnih aminokiselina koje organizam ne moţe sam sintetizirati pa ih je potrebno unositi prehranom, a koje su potrebne za pravilan rast i razvoj organizma. Prema vrsti mesa koje dolazi u promet razlikuje se meso govedine, svinjetine, ovĉetine, kozletine, piletine, konjetine i meso raznih divljaĉi. U radu je detaljno objašnjeno kakvu vaţnost pojedino meso prema vrsti koje dolazi u promet ima za zdravlje ĉovjeka. Proizvodi od mesa koji se nalaze u prometu, a koji su definirani Pravilnikom o proizvodima od mesa (NN 62/2018) su, proizvodi od svjeţeg mesa, kobasice, suhomesnati proizvodi, polugotova i gotova jela od mesa, konzerve, slanina i ostali proizvodi od mesa. Odnos mesa i mesnih proizvoda sa turizmom RH je od velike vaţnosti, turisti ne dolaze na turistiĉka podruĉja samo da bi vidjeli prirodne ljepote zemlje, već su tu i da bi doţivjeli turizam zemlje i kroz konzumaciju hrane. Pripremom hrane na razliĉite naĉine, ovisno u kojem podneblju se turist nalazi, stvara se vrhunski turistiĉki doţivljaj. Less
Abstract (english)
Food is any substance that contributes to the preservation of homeostasis by absorption in the human body. Nutrition (nutrients) is essential for the development of tissues (protein, iron, calcium), energy for metabolism and physical activity (fat and carbohydrates) and nutrients necessary for the physiological function of the body (vitamins and minerals). Proper nutrition maintains good health, meets energy needs, enables physical work to be done, and not less important aspects of... More proper eating make up its organoleptic properties. Meat is a form of animal feed that is obtained by slaughtering cattle, poultry, rabbits or game. It represents an important part of human nutrition for the high proportion of protein contained in it. Proteins in the flesh are made up of essential amino acids that the body can not synthesize, and need to be fed with, but they are needed for proper growth and development of the body. According to the type of meat that comes into circulation, there are beef, pork, sheep, goat, chicken, horseradish and meat of different game differ. The paper explains in detail the importance of the individual meat according to the type it comes into circulation for human health. Meat products in circulation, as defined in the Ordinance on meat products (NN 62/2018), are products of fresh meat, sausages, cured meat products, half-carcasses and finished meat, canned, bacon and other products of meat. The relationship between meat and meat products with tourism in Croatia is of great importance, tourists do not come to tourist areas just to see the natural beauties of the country, but also to experience country tourism and food consumption. Preparing food in different ways, depending on the tourist's climate, creates a top tourist experience. Less
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:143:891610
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 on2018-10-12 11:39:53
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