20.500.12556/DKUM-70567 Ribe in morski sadeži v prehrani Fish and seafood in nutrition (working title) Zaradi posebnega okusa in vonja, ki sta brez primere med drugimi živili, so ribe že od nekdaj deležne posebne pozornosti. Pri pripravi rib je pomembno, da prideta do izraza specifični okus in vonj, zato se za vsako vrsto rib posebej priporoča tudi najprimernejši način priprave. Po svoji biokemijski sestavi so ribe popolna hrana, saj vsebujejo hranilne snovi, ki so nujne za človeški organizem. Ribe niso samo kulinarična posebnost, pač pa zelo pomemben prehrambni artikel, ki vsebuje beljakovine z visoko biološko vrednostjo, vitamina A in D, esencialne maščobne kisline in mineralne snovi. Namen magistrskega dela je bil raziskati, kako so anketirani ozaveščeni glede uporabe rib, morskih sadežev in mehkužcev v prehrani, razdeljeni po spolu, starostnih skupinah in izobrazbi. Vprašalnik je bil sestavljen iz 35 vprašanj, od tega se je 24 vprašanj nanašalo izključno na ribe. Rezultati so pokazali, da je riba na krožniku vseh vprašanih dvakrat mesečno (53,3 %); najpogosteje uživajo pečene ribe (56,6 %), svežino ribe prepoznajo po jasnih očeh (47,5 %), ribe nabavljajo v trgovini (50 %) in so zadovoljni s kakovostjo in dostopnostjo trga z ribami (61,2 %). Pogostost uživanja rib je manjša od priporočljive, predvsem pri mlajši populaciji. Due to its special taste and smell, which cannot be compared to any other food, fish has always attracted attention. In the preparation of fish for culinary purposes, it is important to bring forward its specific taste and smell; therefore, there are specific recommendations for the preparation of each fish species. According to its biochemical composition, fish is a high-value food, since it contains nutrients, vital for the human organism. Apart from being a culinary specialty it also contains proteins with a high biological value, vitamins A and D, essential fatty acids and minerals. The purpose of the master's thesis was to investigate how diverse population groups are aware of seafood consumption. The questionnaire consisted of 35 questions, out of which 24 questions were related exclusively to fish. The results showed that fish is eaten by 53,3 % of all respondents twice a month; most commonly fried (56,6 %). 47.5% of participants recognize the freshness of fish by the clarity of fish’ eyes. Fish is bought in shops by 50% of the respondents and 61.2% of them are satisfied with the quality and accessibility of fish in the market. The frequency of fish consumption is less than recommended, especially among the younger population. ribe morski sadeži prehrana zdravje fish seafood nutrition health true true false Slovenski jezik Angleški jezik Magistrsko delo/naloga 2018-05-25 09:33:30 2020-02-03 09:15:14 2022-08-01 19:30:37 2020-02-04 03:10:39 2018 0 Maribor 0 0000-00-00 NiDoloceno NiDoloceno NiDoloceno 0000-00-00 0000-00-00 0000-00-00 URN:SI:UM:DK:GEGK92IY MAG_Tusek_Fendre_Zeljka_2020.pdf MAG_Tusek_Fendre_Zeljka_2020.pdf 1 861CE722EB4F3FC6A4869003433B9B1F f9bddcd4ba9f1e8150ca1d7eb2dc3da29945de331896a8413c6300d5720b527e 31c3520d-7c11-11eb-bb7a-00155d0001ca 20.500.12556/dkum/46b7e950-fe96-4f6a-a421-7ac277bb0b54 https://dk.um.si/Dokument.php?lang=slv&id=140285 Fakulteta za kmetijstvo in biosistemske vede 0 0 0