20.500.12556/DKUM-73411 OCENA STANJA PONUDBE HRANE V ZDRAVSTVENI USTANOVI ASSESSMENT OF FOOD SUPPLY CONDITIONS IN A HEALTH INSTITUTION Zdrava in uravnotežena prehrana je pomemben dejavnik pri ohranjanju in krepitvi našega zdravja. Da bi dosegli uravnoteženo prehrano, moramo jesti raznoliko prehrano iz vseh skupin živil. V magistrskem delu smo obravnavali ponudbo hrane v zdravstveni ustanovi Univerzitetnega kliničnega centra Maribor. Omejili smo se na raziskovanje hranilne in energijske vrednosti hrane bolnikov z lahko prehrano, žolčno dieto in prehrano sladkornih bolnikov. Raziskava je potekala 21 dni zapored, vsako posamezno dieto smo spremljali 7 dni. Dnevno smo tehtali vse toplotno neobdelane surovine živil in toplotno obdelane porcije za štiri obroke (zajtrk, dopoldansko malico, kosilo in popoldansko malico). Za ocenjevanje energijske in hranilne vrednosti posameznih živil smo si pri lahki prehrani in žolčni dieti pomagali s pomočjo računalniške aplikacije Odprta platforma za klinično prehrano, za prehrano sladkornih bolnikov pa smo uporabili preglednico enakovrednih živil. Ugotovili smo, da je glede na priporočila pri lahki prehrani, žolčni dieti in prehrani sladkornih bolnikov prišlo do majhnega odstopanja pri energijski in hranilni vrednosti hrane tehtanih porcij. A healthy and balanced diet is an important factor in maintaining and stabilizing our health. In order to achieve a balanced intake, we must eat a varied diet including all food groups. In the master's thesis, the food supply in the University Clinical Center medical institution in Maribor is discussed. The research was focused on the nutritional and energy value of patients' foods that were consuming light nutrition, gallbladder diet and diabetic diets. The study was carried out in 21 consecutive days, each individual diet was followed for 7 days. All raw and un-cooked ingredients and heat-treated portions of four meals (breakfast, morning snack, lunch and afternoon snack) were weighed daily. To assess the energy and nutritional value of each food in the light nutrition and gallbladder diet, the computer-based Open platform for clinical nutrition was used, and for the nutrition of diabetic patients the table of equivalent foodstuffs was applied. The results indicate that, according to the recommendations in the light nutrition, gallbladder diet and nutrition of diabetic patients, slight deviations in energy and nutritional values of the weighted portions have occurred. lahka prehrana žolčna dieta prehrana sladkornih bolnikov energijska vrednost hranilna vrednost light nutrition gallbladder diet nutrition of diabetic patients energy value nutritional value true true false Slovenski jezik Angleški jezik Magistrsko delo/naloga 2019-04-09 21:02:20 2019-06-03 09:15:33 2022-08-02 00:42:10 2019-07-11 19:55:26 2019 0 Maribor 0 0000-00-00 NiDoloceno NiDoloceno NiDoloceno 0000-00-00 0000-00-00 0000-00-00 URN:SI:UM:DK:Q7V7PZBH MAG_Zunko_Tamara_2019.pdf MAG_Zunko_Tamara_2019.pdf 1 2E62F8A22516491583473E85FAB5273F fe26248b1044eed6a47c9ae1ba6e1762f8639db8220ceb8978996b0eb8125602 b41a7419-7c10-11eb-bb7a-00155d0001ca 20.500.12556/dkum/024c5533-2ae2-43f9-972b-ad2cb055fc90 https://dk.um.si/Dokument.php?lang=slv&id=134051 Fakulteta za kmetijstvo in biosistemske vede 0 0 0