Primjena novog indeksa za procjenu usklađenosti s principima mediteranske prehrane (MeDCIn) jelovnika u studentskim restoranima

master's thesis

• Title (english): Application of the new index for assessing compliance with the principles of the Mediterranean diet (MeDCIn) in student restaurant menus
• Author: Lucija Drobac
• Mentor: Zvonimir Šatalić (mentor)
• Committee member: Sanja Vidaček Filipec (predsjednik povjerenstva)
• Committee member: Ines Panjkota-Krbavčić (član povjerenstva)
• Committee member: Irena Keser (član povjerenstva)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Quality Control); (Laboratory for Nutrition Science); Zagreb
• Defense date and country: 2024-12-19, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Nutrition

Abstract

Razvijen je novi indeks za procjenu usklađenosti s principima mediteranske prehrane (engl. Mediterranean Diet Compliance Index, MeDCIn) koji se sastoji od dvije dimenzije: dostupnost (IA) te raznolikost i učestalost namirnica (IB). MeDCIn je primijenjen za procjenu jelovnika u 14 studentskih restorana u nekoliko gradova: Varaždin, Zagreb, Rijeka, Osijek, Šibenik, Split i Dubrovnik. Iako je studentski restoran u Splitu postigao najbolju ocjenu od 7 bodova, većina studentskih restorana, uključujući studentski centar Split, ostvarila je niske ili vrlo niske rezultate usklađenosti s načelima mediteranske prehrane. Slabe ocjene pripisuju se nedostatku jela s jajima, cjelovitim žitaricama, maslinovim uljem, orašastim plodovima i sjemenkama. Jelovnici su dodatno procijenjeni Nutritics alatom, što je pokazalo visoke udjele masti (40 % kcal) i natrija (3154 mg) te niske udjele ugljikohidrata (41 % kcal), cinka (3,8 mg), vitamina B₁₂ (0,87 µg) i vitamina D (1,3 µg). Rezultati ovog istraživanja mogu se primijeniti za utemeljene modifikacije jelovnika u studentskim restoranima kako bi se bolje uskladili s principima mediteranske prehrane.

Abstract (english)

A new Mediterranean Diet Compliance Index (MeDCIn) has been developed to assess adherence to Mediterranean diet principles. The index comprises two dimensions: availability (IA) and the variety and frequency of food items (IB). MeDCIn was applied to evaluate menus in 14 student restaurants across several cities: Varaždin, Zagreb, Rijeka, Osijek, Šibenik, Split, and Dubrovnik. Although the student restaurant in Split achieved the highest score of 7 points, most student restaurants, including the Split Student Center, showed low or very low adherence to Mediterranean diet principles. The poor adherence scores were attributed to a lack of dishes with eggs, whole grains, olive oil, nuts, and seeds. Additionally, menus were analyzed using the Nutritics software tool, revealing high fat content (40% kcal) and sodium levels (3154 mg) as well as low carbohydrate content (41% kcal), zinc (3.8 mg), vitamin B₁₂ (0.87 µg), and vitamin D (1.3 µg). The findings can guide modifications to student restaurant menus to better align with Mediterranean diet principles.

• Keywords: indeks kvalitete prehrane; mediteranska prehrana; jelovnici; studentski restorani; studenti
• Keywords (english): diet quality index; Mediterranean diet; menus; student restaurants; students
• Language: croatian
• URN:NBN: urn:nbn:hr:159:157758
• Study programme: Title: Nutrition; Study programme type: university; Study level: graduate; Academic / professional title: magistar/magistra nutricionizma (magistar/magistra nutricionizma)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Open access
• Created on: 2025-01-08 14:54:01