Procjena hranjive vrijednosti i glikemijskog indeksa zajutraka u mlađe odrasle ženske populacije

master's thesis

• Title (english): Evaluation of nutritional value and glycaemic index of breakfast in younger adult female population
• Author: Vedrana Fontana
• Mentor: Irena Colić Barić (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Quality Control); (Laboratory for Nutrition Science); Zagreb
• Defense date and country: 2013-09-30, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Nutrition

Abstract

Redovito konzumiranje zajutarka adekvatne hranjive vrijednosti ima pozitivan utjecaj na učenje, raspoloženje, ponašanje, indeks tjelesne mase i doprinosi ukupnoj kvaliteti prehrane. Preskakanje zajutarka često je, osobito u mlađih odraslih žena stoga je cilj ovog istraživanja bio procijeniti hranjivu vrijednost zajutarka u studentica (n=84, dobi 18-24 godina) i utvrditi glikemijski indeks (GI) dva tradicionalna i dva netradicionalna zajutraka prema propisanom protokolu kod zdravih mlađih odraslih ispitanika (n=10, dobi 20-28 godina). Rezultati su pokazali kako zajutrak svakodnevno konzumira 54,4 % studentica. Energetska vrijednost prosječnog zajutraka iznosila je 395 kcal, s energetskim udjelom bjelančevina 16,7 %, ugljikohidrata 59,4 % i masti 26,1 %. Opisani zajutarci su podjeljeni u pet kategorija ovisno o odabiru hrane. Studentice najčešće konzumiraju različite vrste žitarica za zajutrak (56,4 %). Utvrđeno je kako studentice koje konzumiraju za zajutrak hranu životinjskog podrijetla imaju najvišu vrijednost indeksa tjelesne mase (p = 0,017). Vrijednosti GI tradicionalnih (69 % i 83 %) i netradicionalnih zajutaraka (67 % i 72 %) relativno su visoke. Niže vrijednosti glikemijskog indeksa utvrđene su u zajutarcima koji su sadržavali veći energetski udio masti, stoga procjena kakvoće zajutarka mora se zasnivati na procjeni cjelokupnog nutritivnog profila obroka, a ne samo na jednom od parametara, u ovom slučaju glikemijskog indeksa.

Abstract (english)

Regular breakfast consumption has beneficially effects on learning, mood, behaviour, body mass index, and contributes to the overall quality of diet. Skipping breakfast is very common especially in young adult women, therefore the aim of this study was to evaluate the nutritional value of breakfast in female students (n=84, 18-24 years old) and determine the glycaemic index (GI) for two traditional and two non-traditional breakfast measured according to the prescribed protocol which involved healthy young adult subjects (n=10, 20-28 years old). 54.4 % of female students consume breakfast every day. The energy value of an average breakfast is 395 kcal, protein contribute to energy intake with 16.7 %, carbohydrate with 59.4 % s and fats with 26.1 %. Described types of breakfast were divided into five categories depending on the ingredients. Female students often consume different types of cereal for breakfast (56.4 %). It was found that students who for breakfast eat animal products have the highest value of the body mass index (p = 0.017). Glycaemic index values of traditional (69 % and 83 %) and non-traditional breakfast (67 % and 72 %) were relatively high and not significantly different (p = 0.864). Lower values of glycaemic index were determined in the breakfasts that have higher fat contribution to energy intake, so evaluation of quality of breakfast must be based on an evaluation of the overall nutrition profile of a meal, not just one of the parameters, in this case the glycaemic index.

• Keywords: prehrambene navike; studentice; zajutrak; glikemijski indeks; mješani obrok
• Keywords (english): food behavior; female students; breakfast; glycaemic index; mixed meal
• Language: croatian
• URN:NBN: urn:nbn:hr:159:714690
• 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: Access restricted to students and staff of home institution
• Created on: 2017-05-05 11:49:41