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undergraduate thesis
Kvaliteta i iskoristivost biljnih proteina u prehrani vegetarijanaca
2021. urn:nbn:hr:166:571989
Kusanović, Elena
University of Split
University of Split, Faculty of science
Department of Chemistry

Cite this document

Kusanović, E. (2021). Kvaliteta i iskoristivost biljnih proteina u prehrani vegetarijanaca (Undergraduate thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:166:571989

Kusanović, Elena. "Kvaliteta i iskoristivost biljnih proteina u prehrani vegetarijanaca." Undergraduate thesis, University of Split, University of Split, Faculty of science, 2021. https://urn.nsk.hr/urn:nbn:hr:166:571989

Kusanović, Elena. "Kvaliteta i iskoristivost biljnih proteina u prehrani vegetarijanaca." Undergraduate thesis, University of Split, University of Split, Faculty of science, 2021. https://urn.nsk.hr/urn:nbn:hr:166:571989

Kusanović, E. (2021). 'Kvaliteta i iskoristivost biljnih proteina u prehrani vegetarijanaca', Undergraduate thesis, University of Split, University of Split, Faculty of science, accessed 23 May 2022, https://urn.nsk.hr/urn:nbn:hr:166:571989

Kusanović E. Kvaliteta i iskoristivost biljnih proteina u prehrani vegetarijanaca [Undergraduate thesis]. Split: University of Split, University of Split, Faculty of science; 2021 [cited 2022 May 23] Available at: https://urn.nsk.hr/urn:nbn:hr:166:571989

E. Kusanović, "Kvaliteta i iskoristivost biljnih proteina u prehrani vegetarijanaca", Undergraduate thesis, University of Split, University of Split, Faculty of science, Split, 2021. Available at: https://urn.nsk.hr/urn:nbn:hr:166:571989

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Metadata
TitleKvaliteta i iskoristivost biljnih proteina u prehrani vegetarijanaca
Title (english)Quality and efficiency of plant based proteins in vegetarian diet
AuthorElena Kusanović
MentorIvica Ljubenkov (mentor)
Committee memberIvica Ljubenkov (predsjednik povjerenstva)
Committee memberMatilda Šprung (član povjerenstva)
Committee memberBarbara Soldo (član povjerenstva)
GranterUniversity of Split
University of Split, Faculty of science
(Department of Chemistry)
Split
Defense date and country2021-09-20, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Nutrition
Abstract
Proteini su važni sastojci hrane koji doprinose i održavaju osnovne biološke funkcije u organizmu čovjeka. S obzirom na izvor mogu se klasificirati kao proteini biljnog i životinjskog podrijetla. Najvažniji izvori proteina su žitarice, uljarice i mahunarke, a slijede meso i mlijeko. Unos proteina vegetarijanskom prehranom je dovoljan, osim moguće kod dijela vegetarijanaca koji ne unose potrebnu dnevnu koločinu kalorija (energije) ili koji izbjegavaju biljne izvore bogate bjelančevinama, poput mahunarki, orašastih plodova i sjemenki. Potpuna zamjena životinjskih proteina mješavinom biljnih proteina (mahunarke, orašasti plodovi i sjemenke) ne bi uključivala nikakav rizik od nedovoljnog unosa proteina i aminokiselina, uključujući aminokiseline poput lizina. Vegetarijanska/veganska prehrana pozitivno utječe na regulaciju tjelesne težine te na koncentraciju lipoproteina u krvnoj plazmi, što bi pojedincima, ali i liječnicima moglo pomoći u borbi protiv kroničnih bolesti i bolesti kardiovaskularnog sustava.
Abstract (english)
Proteins are important food ingredients that contribute and maintain basic biological functions in the human body. Depending on the source, they can be classified as proteins of plant and animal origin. The most important sources of protein are cereals, oilseeds and legumes, followed by meat and milk. Protein intake in a vegetarian diet is sufficient, except for some vegetarians who do not get the required daily amount of calories (energy) or who avoid plant based protein sources, such as legumes, nuts and seeds. Complete replacement of animal proteins with a mixture of plant based protein sources (legumes, nuts, and seeds) would not involve any risk of insufficient intake of proteins and amino acids, including amino acids such as lysine. Vegetarian/vegan diet has a positive effect on body weight regulation and is associated with lower levels of plasma lipids, which could offer individuals and healthcare professionals an effective option for reducing the risk of heart disease or other chronic conditions.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:166:571989
Study programmeTitle: Nutrition
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) nutricionizma (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) nutricionizma)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to authenticated users
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Created on2021-09-23 10:22:40