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Title:Ribe in morski sadeži v prehrani
Authors:ID Tušek Fendre, Željka (Author)
ID Skalicky, Marjan (Mentor) More about this mentor... New window
ID Grobelnik Mlakar, Silva (Comentor)
Files:.pdf MAG_Tusek_Fendre_Zeljka_2020.pdf (1,68 MB)
MD5: 861CE722EB4F3FC6A4869003433B9B1F
PID: 20.500.12556/dkum/46b7e950-fe96-4f6a-a421-7ac277bb0b54
 
Language:Slovenian
Work type:Master's thesis/paper
Organization:FKBV - Faculty of Agriculture and Life Sciences
Abstract: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.
Keywords:ribe, morski sadeži, prehrana, zdravje
Place of publishing:Maribor
Year of publishing:2018
PID:20.500.12556/DKUM-70567 New window
NUK URN:URN:SI:UM:DK:GEGK92IY
Publication date in DKUM:03.02.2020
Views:1813
Downloads:377
Metadata:XML DC-XML DC-RDF
Categories:FKBV
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Licences

License:CC BY-NC-ND 4.0, Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International
Link:http://creativecommons.org/licenses/by-nc-nd/4.0/
Description:The most restrictive Creative Commons license. This only allows people to download and share the work for no commercial gain and for no other purposes.
Licensing start date:25.05.2018

Secondary language

Language:English
Title:Fish and seafood in nutrition (working title)
Abstract: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.
Keywords:fish, seafood, nutrition, health


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