Book of abstracts 2018

KNJIGA SAZETAKA

26. - 28. listopada 2018.

ZAGREB, Hrvatska

3

IMPRESSUM: Organizator / Organizer Hrvatski Savez Nutricionista / Croatian Federation of Nutrition Associations Suorganizatori / Co-organisers Američko društvo za parenteralnu i enteralnu prehranu / American Society for Parenteral and Enteral Nutrition Udruga studenata Prehrambeno-biotehnološkog fakulteta ˝Probion˝/ Student Association of Faculty of Food Technology and Biotechnology˝Probion˝ Prehrambeno-tehnološki fakutet Osijek / Faculty of Food Technology Osijek Nakladnik / Publisher Hrvatski Savez Nutricionista / Croatian Federation of Nutrition Associations Uredništvo / Editorial board Hrvatski Savez Nutricionista / Croatian Federation of Nutrition Associations Grafička priprema i tisak / Graphic design and press Unikat grafika, Bibinje Naklada / Number od copies 500 primjeraka / 500 copies Zagreb, 2018.

ISBN 978-953-48183-0-5 CIP zapis je dostupan u računalnom katalogu Nacionalne i sveučilišne knjižnice u Zagrebu pod brojem 001002656

Mišljenja, nalazi, zaključci i preporuke iznesene u knjizi sažetaka ne reflektiraju nužno stavove uredništva i odgovornost su samih autora.

The opinions, findings, conclusions and recommendations outlined in the Book of abstracts do not necessarily reflect Editorial attitudes and are the responsibility of the authors themselves.

www.kongresnutricionista.com

ORGANIZACIJSKI ODBOR ORGANIZING COMMITTEE Predsjednica / Chair Dora Babić Cikoš Dopredsjednice / Vice Chairs Karmen Matković Melki Tena Niseteo Ostali članovi organizacijskog odbora / Other Members of Organizing Committee Dora Bučan Nenadić, Valerija Bukvić, Matea Cigić, Ana Ilić, Ivana Linardić, Marija Petras, Sara Sila, Marija Soldo, Bruna Tripičić, Petra Viličnik, Margita Zlatić

ZNANSTVENI ODBOR SCIENTIFIC COMMITTEE Predsjednica / Chair Irena Colić Barić Faculty of Food Technology and Biotechnology, University of Zagreb Članovi / Members Jurislav Babić, Branislava Belović, Charlene W. Compher, Irena Keser, Lenkica Penava, Mauro Serafini, Darja Sokolić, Marizela Šabanović, Irzada Taljić

ORGANIZATOR // ORGANIZER

Hrvatski Savez Nutricionista savez nutricionista Croatian Federation of Nutrition NutritionalAssociations Associations

SUORGANIZATORI // CO-ORGANIZERS Američko društvo za parenteralnu i enteralnu prehranu American Society for Parenteral and Enteral Nutrition

Udruga studenata "PROBION" Student Association of Faculty of Food Technology and Biotechnology “Probion”

Prehrambeno - tehnološki fakultet Osijek Faculty of Food Technology Osijek

Udruga studenata Prehrambeno-biotehnološkog fakulteta

TLOCRT DVORANA VENUE FLOOR PLAN

PRIZEMLJE // GROUND FLOOR

POLUKAT // MEZZANINE

• ZLATNI SPONZOR GOLDEN SPONSOR

• SREBRNI SPONZOR SILVER SPONSOR

• BRONČANI SPONZORI BRONZE SPONSORS

• SLUŽBENI PARTNER U KATEGORIJI BEZALKOHOLNIH PIĆA // official partner in the category of non-alcoholic beverages

• SPONZORI GALA VEČERE

• SLUŽBENA KAVA KONGRESA

// gala dinner sponsors

// official congress coffee

• SPONZOR NAGRADE ZA NAJBOLJE ZNANSTVENO ISTRAŽIVANJE // official prize sponsor for best scientific research

• SPONZORI ENO-GASTRO EVENTA Vinarija Josić

Vinarija Svijetli dvori

// oeno-gastro event sponsors

Vinarija Kolar

Vinarija Szabo

Vinarija Kusić

Vinarija Pinkert

SPONZORI // SPONSORS

• SPONZOR RADIONICE

// session sponsor

• SATELITSKI SIMPOZIJ

// satellite symposium

• MOBILITY SPONZOR

// mobility sponsor

Dragi kolege i prijatelji, veliko mi je zadovoljstvo i čast ispred Organizacijskog odbora i Hrvatskog Saveza Nutricionista poželjeti Vam dobrodošlicu na 6.

Međunarodni Kongres Nutricionista.

Kongres već tradicionalno objedinjuje znanstveni dio kroz niz predavanja, radionica i panel rasprave, s onim opuštenijim dijelom gdje između ostaloga možemo uživati u inovacijama industrije u svrhu zajedničkog cilja – postizanju pravilne prehrane multidisciplinarnošću u svrhu poboljšanja zdravlja i kvalitete života čitave populacije.

Ove godine po prvi puta Kongres organizira Hrvatski Savez Nutricionista, krovna organizacija udruga s područja nutricionizma i dijetetike osnovana 2017. godine što potvrđuje kako smo kroz prethodne Kongrese postigli zajedništvo te potvrdili kako svi težimo istom cilju – osobnom razvoju kao i razvoju i unaprjeđenju struke.

Kako bi svaki Kongres opravdao Vaša očekivanja, prilikom organizacije vodimo se Vašim prijedlozima i primjedbama te zaista vjerujemo kako smo i ove godine to uspjeli.

Stoga Vas još jednom pozdravljam i zahvaljujem što ste dio 6.

Međunarodnog Kongresa Nutricionista.

Dr.sc. Dora Babić Cikoš, mag.nutr.

Predsjednica Organizacijskog odbora 6. Međunarodnog Kongresa Nutricionista Dear colleagues and friends, it is my great pleasure and honor to wish you a warm welcome in front of the Organizing Committee and the Croatian Federation of Nutrition Associations to the 6th International Congress of Nutritionists.

The Congress is traditionally uniting the scientific part through a series of lectures, workshops and panel discussions, with the more relaxed part where we can enjoy, among other things, industry innovations for the common goal - a multidisciplinary achievement of a healthy nutrition in order to improve the health and quality of life of the entire population.

This year, for the first time, the Congress is being organized by the Croatian Federation of Nutrition Associations, the umbrella organization of Nutrition and Dietetics Associations established in 2017. This confirms that through previous Congresses we have achieved fellowship and firm bonds since we all strive for the same goal - personal development as well as development and advancement of the profession itself.

In order for each Congress to justify your expectations, while organizing the Congress we also take into account your suggestions and remarks and we really believe that we have succeeded in this.

Therefore, I would once again like to wish you a warm welcome to Zagreb and thank you for being part of the 6th International Congress of Nutritionists.

Dora Babić Cikoš, MSc, PhD President of the Organizing Committee of the 6th International Congress of Nutritionists 11

Hrvatski Savez Nutricionista

Hrvatski Savez Nutricionista (HSN) je krovno udruženje, odnosno nacionalna zajednica udruga nutricionista i dijetetičara u Republici Hrvatskoj. HSN je osnovan u cilju ujedinjenja nutricionista i udruga nutricionista u jedinstvenu i snažnu skupinu koja zajednički djeluje u cilju promicanja, razvitka, unapređenja, ali i očuvanja nutricionističke struke s jasno definiranim načinom i stupnjem obrazovanja.

Hrvatski Savez Nutricionista organizator je Međunarodnog Kongresa Nutricionista koji se održava jednom godišnje. Kongres je poseban po tome što okuplja ne samo nutricioniste već i stručnjake različitih grana znanosti od prehrambenih tehnologa i inženjera preko agronoma, liječnika i ostalih zdravstvenih djelatinka, farmaceuta, kineziologa, sve do psihologa koji dijele iste interese, a sve s ciljem razmjene najnovijih znanstvenih saznanja povezanih s nutricionizmom.

Vizija Hrvatskog Saveza Nutricionista jest kao krovno udruženje, odnosno nacionalna zajednica, ujediniti sve postojeće udruge nutricionista i/ ili dijetetičara u cilju kvalitetnije suradnje i podrške među nutricionistima na području Republike Hrvatske, a sve u svrhu promicanja društvenog položaja nutricionistate stvaranja kvalitetnih uvjeta za rad, znanstvena istraživanja i međunarodnu suradnju.

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Misija Hrvatskog Saveza Nutricionista je poboljšanje društvenog položaja nutricionista, ali i kompetencija nutricionista vođenjem brige o njihovim potrebama i interesima te cjeloživotnoj izobrazbi i trajnom usavršavanju, ali i osviješćivanje i edukacija javnosti o važnosti pravilne prehrane u skladu s kampanjama gradskih, državnih, europskih i svjetskih krovnih zdravstvenih i nezdravstvenih institucija te organizacija.

Dobrodošli na nutricionista!

6.

Međunarodni

kongres

Dr.sc. Tena Niseteo, dipl.ing.preh.teh.

Predsjednica Hrvatskog Saveza Nutricionista

Croatian Federation of Nutrition Associations Croatian Federation of Nutrition Associations (CFNA) is a national organization which acts as an umbrella society of nutritionists and dieticians in Croatia. CFNA was founded in order to unite nutritionists and nutritionists’ associations into a unique and powerful association that works together to promote, develop, improve and preserve the nutritists’ and dietitian’ professions which have a clearly defined education.

The Croatian Federation of Nutrition Associations is the organizer of the International Congress of Nutritionists which is held every year. This Congress is unique as it brings together not only nutritionists, but also experts from various fields of science with same interest and aim: food technologists and engineers, agronomists, medical doctors and other allied health professionals, pharmacists, kinesiologists, and psychologists and offers them the platform for exchanging the latest scientific knowledge related to nutritional science.

The vision of the Croatian Federation of Nutrition Associations is to bring together all the existing associations of nutritionists and/or dieticians in order to improve cooperation and support among nutritionists on the territory of Croatia in purpose to promote the social status of nutritionists in Croatia and creating high quality conditions for work, scientific research and international cooperation.

The mission of the Croatian Federation of Nutrition Associations is to improve the social status of nutritionists and their competences by taking care of their professional needs and interests as well as lifelong education and training, but also to promote, raise awareness and educate the public on the importance of proper nutrition in line with the campaigns of City, State, European and World healthcare institutions and organizations as well as food industry and educational institutions.

Welcome to the 6th International Congress of nutritionist!

Tena Niseteo, PhD, MSc President of Croatian Federation of Nutrition Associations

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O domaćinu Grad Zagreb glavni je grad Republike Hrvatske i najveći grad Hrvatske po broju stanovnika iako prema zadnjem popisu stanovništva iz 2011. godine, još uvijek nije milijunski grad. Sa sjevera je omeđen gorom Medvednicom koja je ujedno i Park Prirode, a zagrepčani ga uvriježeno dijele na „stari“ i „novi“ Zagreb kojemu je crta razgraničenja rijeka Sava. O postanku samog imena grada postoje različite teorije međutim ono što je neosporno je da je ime hrvatskog podrijetla. Idealno je pozicioniran za čvorište puteva između Srednje i Jugoistočne Europe te Jadranskog mora te umjerene kontinentalne klime gdje temperature ljeti sežu do 30-ak °C dok se zimi kreću nešto malo iznad 0°C. Zaštitnica Zagreba je Majka Božja od Kamenitih vrata pa se na njezin blagdan, 31. svibnja i službeno slavi i dan Grada Zagreba.

Strogi centar Zagreba zapravo nudi sve nadohvat ruke – od starog, baroknog dijela Gornjeg grada, prekrasnih parkova prema jugu, malih obiteljskih radnji i obrtnika do raznovrsnih trgovina i gastronomskih proizvoda pa stoga nije ni čudo da je 2017. godine osvojio nagradu za najuzbudljiviju europsku destinaciju, a njegov Advent u prosincu već 3 godine zaredom za najbolji u Europi.

U širem centru Zagreba, odlično prometno povezan, nalazi se Hotel Panorama, dio HUP-ZAGREB hotelijerske tvrtke koja djeluje kao najstarija na ovom području. Brojne dvorane, prostrane sobe te prostor za opuštanje i gastronomska ponuda razlog su zašto je i u 2018. odabran kao lokacija 6.

Međunarodnog Kongresa Nutricionista.

The Host The city of Zagreb is the capital of the Republic of Croatia and the largest city in Croatia according to its population, although according to the latest numbers from 2011, it is still not a millionth city. From the north it is bordered by the mountain of Medvednica, which is also a Nature Park. Commoners divide it as “old” and the “new” Zagreb with the river of Sava as its boundary.

There are different theories about the name of the city itself, but what is indisputable is that the name is of Croatian origin. It is ideally positioned for the crossroad between Central and South-Eastern Europe as well as the Adriatic Sea, and a moderate continental climate where temperatures in the summer range up to 30 ° C while the winter temperatures are slightly above 0 ° C. The Protector of Zagreb is the Mother of God of the Stone Gate and it is on her day, 31stMay, that the citizens of Zagreb celebrate the day of the City.

In the centre of Zagreb all is in fact within easy reach - from the old, baroque part of the Upper Town, beautiful parks to the south, small family shops and craftsmen to various shops and gastronomic products. It is therefore no wonder that in 2017 it won the prize for the most exciting European destination, and its Advent in December has been voted as the best in Europe for the last 3 years.

Hotel Panorama is located in the wider centre of Zagreb and is part of the HUP-ZAGREB hotel company that acts as the oldest in this area. Numerous halls, spacious rooms, relaxation area and gastronomic offer are the reason why in 2018 it was again selected as the host for the 6th International Congress of Nutritionists.

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15

PROGRAM KONGRESA CONGRESS PROGRAMME

PETAK // FRIDAY

26/10/2018

STUDENTSKA SEKCIJA // STUDENT SECTION Predavač / Lecturer



Događanje / Event

13:00 - 14:00

Registracija studenata / Student registration

Dvorana / Hall

14:00 - 14:45 Grupa A 15:00 - 15:45 Grupa B

Radionica I: Prehrana kod ozljeda u sportu

Nenad Bratković, mag. nutr.

Fortuna

16:00 - 16:45 Grupa C 14:00 - 14:45 Grupa B 15:00 - 15:45 Grupa C

Radionica II: Čitanje i razumijevanje laboratorijskih nalaza

16:00 - 16:45 Grupa A

Prof.dr.sc. Nada Vrkić, Irena Linarić, mag.biochem.

Sljeme

14:00 - 14:45 Grupa C 15:00 - 15:45 Grupa A

Radionica III: Metabolizam pod povećalom

Prof.dr.sc.

Ivančica Delaš

Kamelija

16:00 - 16:45 Grupa B Dragi studenti, prijavili ste se na radionice koje su dio studentskog edukacijskog programa 6. Međunarodnog kongresa nutricionista, molimo da pročitate navedene upute. Prilikom registracije biti ćete podijeljeni u tri grupe (A, B, C) te ćete pohađati sve tri radionice u razdoblju od 14:00 do 16:45h.

Između svake radionice imati ćete pauzu u

trajanju od 15 minuta. Nakon svake radionice dobiti ćete test u prostoriji u kojoj ste pohađali radionicu. Certifikate ćete dobiti putem e-maila.

Kolegice i kolege, molimo Vas da pratite raspored radionica s obzirom na grupu kojoj pripadate.

Vaša kontakt osoba je Sara Sila, mag. nutr.

26,7 %

1 pakiranje sadrži: • 300 kcal • 20 g proteina • 1,1 g EPA-e* • 3 g vlakana

UGLJIKOHIDRATI

38,9 % VLAKNA 2% MASTI

32,4 %

DISTRIBUCIJA ENERGIJE (% kcal)

PROTEINI

Okusi: čokolada, cappuccino, naranča-keks

NA OSNOVNOJ LISTI LIJEKOVA HZZO-a NUTRIBEL Complex - hrana za posebne medicinske potrebe. Za oralnu primjenu.

Visokokalorična, visokoproteinska, nutritivno kompletna tekuća hrana s dodanom EPA*, vlaknima i srednje- lančanim trigliceridima (MCT).

Za dijetalnu prehranu bolesnika s malnutricijom ili rizikom njezine pojave, posebno onkoloških bolesnika, bolesnika s kaheksijom i kroničnim kataboličkim bolestima. * eikozapentaenska kiselina, omega-3 masna kiselina iz ribljeg ulja SAMO ZA ZDRAVSTVENE RADNIKE. Detaljne informacije dostupne su na Belupovim internetskim stranicama-www.belupo.hr ili ih možete dobiti od stručnog suradnika Belupa. Tiskano u Hrvatskoj 2018. (A 10 16).

PREMIUM

Frigus Vecla d.o.o. * VrĹĄanska 26J * 51500 Krk * Croatia * M 091 22 22 538 info@gelatidoro.cool * www.gelatidoro.cool

PETAK // FRIDAY

PROGRAM KONGRESA 26/10/2018



Događanje / Event

16:00 19:30

Registracija sudionika / Registration

17:00 18:00

Radionica I: Uloga prehrane u reproduktivnom zdravlju Workshop I: Role of nutrition in reproductive health

17:00 18:00

Radionica II: Kultura čaja Workshop II: Culture of tea

17:00 18:00

18:00 18:30 18:30 19:30

18:30 19:30

18:30 19:30 19:45

Radionica III: Suplementacija u bolesnika s upalnom bolešću crijeva Workshop III: Supplementation in inflammatory bowel disease

CONGRESS PROGRAMME

Predavač / Lecturer

Dvorana / Hall

Maja Obrovac Glišić, mag.nutr.

Kamelija

Tanja Španićek

Sljeme

Vladimir Borzan, dr.med.

Fortuna

Pauza za kavu / Coffee break Radionica IV: Pristup bolesniku s dijabetesom Workshop IV: Dietetic approach to diabetic patient Radionica V: Ready, steady, blend - sinergija namirnica SPONZOR RADIONICE - Jamnica Workshop V: Ready, steady, blend - food synergy WORKSHOP SPONSOR - Jamnica Radionica VI: Healthy Meal Standard Workshop VI: Healthy Meal Standard Eno-gastro event

Mirna Lasić, mag.nutr.

Ana Ilić, mag. nutr.

Diana Gluhak Spajić, mag. nutr.

Kamelija

Fortuna

Sljeme Šestine

PROGRAM KONGRESA CONGRESS PROGRAMME

SUBOTA // SATURDAY

27/10/2018



Događanje / Event

08:00 17:00

Registracija sudionika / Registration

08:15 09:00

Satelit / Breakfast symposium: Dobro & Moje malo zlato Zdravi doručak Healthy breakfast Moderator / Chair: Dora Bučan Nenadić, mag.nutr.

Dvorana / Hall: Zagreb



Dvorana / Hall: Kaptol

09:15 09:30

Svečano otvaranje Kongresa / Opening ceremony

09:30 11:30

Plenarna predavanja / Plenary session NUTRIGENOMIKA I BUDUĆNOST PREHRANE NUTRIGENOMICS & FUTURE OF NUTRITION Moderatori / Chairs: Dr.sc. Tena Niseteo, dipl.ing.preh.tehn.; Karmen Matković Melki, dipl.ing.preh.tehn.

09:30 10:10

Glikani kao biomarkeri bolesti povezanih sa životnim stilom Glycans as biomarkers of lifestyle diseases Prof.dr.sc. Gordan Lauc

10:10 10:50

Budućnost prehrane Future of Nutrition Prof.dr.ir. Sander Kersten

10:50 – 11.30

Nutrigenomika: kuda se krećemo?

Nutrigenomics: where are we headed?

Kris M. Mogensen, MS, RD-AP, LDN, CNSC

11:30 12:00

Pauza za kavu / Coffee break Dvorana/ Hall: Grič

SUBOTA // SATURDAY



PROGRAM KONGRESA 27/10/2018

CONGRESS PROGRAMME

Dvorana / Hall: Kaptol I

Dvorana / Hall: Kaptol II

PREHRANA DOJENČADI I MALE DJECE NUTRITION IN INFANTS AND TODDLERS Moderatori / Chair: Dr.sc. Darja Sokolić; Sara Sila, mag.nutr.

FUNKCIONALNA HRANA I INOVATIVNI PREHRAMBENI PROIZVODI FUNCTIONAL FOOD AND INNOVATIVE FOOD PRODUCTS Moderatori / Chairs: Doc.dr.sc.

Ivana Rumora Samarin; Marija Petras, mag.nutr.

Prvo istraživanje prehrambenih navika dojenčadi i male djece u Hrvatskoj First food consumption survey of infants and young children in Croatia Dr.sc. Darja Sokolić

Da li je funkcionalna hrana zaista funkcionalna - što kažu klinička istraživanja?

Is functional food really functional – What do we know from clinical research?

Doc.dr.sc. Ivana Rumora Samarin

12:25 12:40

Učestalost konzumiranja mlijeka i mliječnih proizvoda kod djece od 6-10 godina u odnosu na mjesto prebivališta i konzumiranje doručka na području općine Vitez Frequency of consumption of milk and dairy products in children aged 6-10 years in relation to place of residence and breakfast consumption in the area of Vitez municipality Sead Karakaš*, Mateja Paklaričić, Ermina Kukić

Primjena funkcionalne prehrane u smanjenju i poboljšanju rizika od bolesti Application of functional nutrition in reducing and improving the risk of illness Amela Ivković O'Reilly*, Ševala Hodžić

12:40 13:05

Suplementacija vitaminima i mineralnim tvarima u dojenčadi i male djece Use of vitamin and mineral supplements in infants and toddlers Izv. prof.dr.sc. Ivana Rumbak

Rezistentni škrob – između škroba i vlakna Resistant starch – in-between starch and fiber Izv.prof.dr.sc. Đurđica Ačkar

13:05 13:20

Programi promicanja zdravlja i usvajanje zdravih prehrambenih navika u djece predškolske dobi u Zadarskoj županiji Health Promotion Programs and Healthy Eating Habits Adoption in Preschool Children in Zadar County Ljilja Balorda*, Petra Brok

Modulacija crijevne mikroflore putem polifenola iz vina - pregled dosadašnjih istraživanja Modulation of the gut microbiota by the wine polyphenols - review of available literature Irena Fabijančić*, Domagoj Đikić, Irena Landeka Jurčević

12:00 14:00

12:00 12:25

PROGRAM KONGRESA CONGRESS PROGRAMME

SUBOTA // SATURDAY

27/10/2018



Dvorana / Hall: Kaptol I

Dvorana / Hall: Kaptol II

13:20 13:45

Vegetarijanska i veganska prehrana u djece Vegetarian and vegan diet in children Dr.sc. Tena Niseteo, dipl.ing.preh.tehn.

Sok od jabuke kao funkcionalna hrana u osoba s Alzheimerovom bolesti The effect of apple juice on the quality of life of patients with Alzheimer's disease Dr.sc. Dora Babić Cikoš, mag.nutr.

13:45 14:00

Sponzorirano predavanje / Sponsored lecture - Farmex Važnost kvalitetnih dodataka prehrani u fiziološkom razvoju najmlađih Importance of quality nutrition supplements in the physiological development of children Ivan Tudor, mag.pharm.

Sponzorirano predavanje / Sponsored lecture – HiPP Croatia Zdrava prehrana za djecu Healthy nutrition for children Anita Mlačić Mandić, dipl.ing.preh.tehn.

14:00 15:30

Pauza za ručak / Lunch break Dvorana / Hall: Šestine

14:30 15:15

Satelit / Lunch symposium: Jamnica Jana prirodna mineralna voda Voda, hidracija i zdravlje djece Water, hydration and children health Mašenjka Katić, mag.nutr.

Moderator / Chairs: Sara Sila, mag.nutr.

Dvorana / Hall: Kaptol I



Dvorana / Hall: Kaptol I

Dvorana / Hall: Kaptol II

15:30 17:30

ULOGA PROTEINA U SPORTSKOJ PREHRANI ROLE OF PROTEIN IN SPORTS NUTRITION Moderatori / Chairs: Katarina Župančić, mag.nutr.; Dr.sc. Dora Babić Cikoš, mag.nutr.

SLADILA I ZASLAĐIVAČI NATURAL AND ARTIFICIAL SWEETENERS Moderatori / Chairs: Prof. dr. sc.

Dubravka Vitali Čepo, mag.pharm.; Matea Cigić, univ.bacc.nutr.

15:30 16:00

Tjelesna aktivnost u službi zdravlja Physical activity in the function of health Marin Dadić, mag.cin.

Nutritivna vs. nenutritivna sladila Nutritive vs. non-nutritive sweeteners Prof. dr.sc. Dubravka Vitali Čepo, mag. pharm.

16:00 16:30

Bjelančevine - tempiranje i unos preporuke za vrhunske sportaše Protein – timing and daily intake recommendations for top athletes Katarina Župančič, mag.nutr.

Konzumacija šećera u djece i odraslih Intake of sugar in children and adults Prof.dr.sc. Danijela Čačić Kenjerić

SUBOTA // SATURDAY

PROGRAM KONGRESA 27/10/2018

CONGRESS PROGRAMME



Dvorana / Hall: Kaptol I

Dvorana / Hall: Kaptol II

16:30 16:50

Procjena znanja o potrebama za unosom ugljikohidrata u rekreativnih trkača An assessment of knowledge about carbohydrate intake requirements in recreational runners Ana Ilić, Josip Hadži-Boškov*, Anamarija Švagelj

Sponzorirano predavanje / Sponsored lecture - 5th Element Prirodna sladila u craft proizvodnji piva Sweeteners in craft beer industry Krešo Marić, dipl.ing.

Razgranate aminokiseline, sportska prehrana i energetska homeostaza Branched Chain Amino Acids and Sports Nutrition and Energy Homeostasis Raul Lopez-Grueso, PhD

Utjecaj umjetnih sladila na zdravlje The impact of artificial sweeteners on health Maja Budeč, dipl.ing.preh.tehn.

17:15 17:30

Sponzorirano predavanje / Sponsored lecture - Jamnica Sportski napitci s ugljikohidratima niskog glikemijskog indeksa Sports drinks containing carbohydrates with low glycemic index Ana Ilić, mag.nutr.

Sponzorirano predavanje / Sponsored lecture - Gelati d’Oro Upotreba sladila u proizvodnji sladoleda The use of sweeteners in ice cream industry Sabina Barbiš, dipl.ing.

17:30 18:30

Skupština Hrvatskog Saveza Nutricionista Croatian Federation of Nutritional Associations Annual Meeting Samo za članove / Members only Dvorana / Hall: Kaptol I

20:00 02:00

Gala večera / Gala dinner Dvorana / Hall: Šestine

16:50 – 17:15

PROGRAM KONGRESA CONGRESS PROGRAMME

NEDJELJA // SUNDAY

28/10/2018

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Događanje / Event

08:00 12:00

Registracija sudionika / Registration

08:15 09:00

Satelit / Breakfast symposium DORUČAK uz NESTLÉ: Kušajte i poslušajte Breakfast with NESTLÉ: Taste and listen Žitarice za doručak – uspješna reformulacija proizvoda Breakfast cereals - successful reformulation of product Nestlé for Healthier Kids Koraljka Novina Brkić, nutricionist Moderatori / Chairs: Karmen Matković Melki, dipl.ing.preh.tehn.

Dvorana / Hall: Zagreb



Dvorana / Hall: Kaptol I

Dvorana / Hall: Kaptol II

09:15 10:35

INTEGRATIVNI PRISTUP DEBLJINI INTEGRATIVE APPROACH TO OVERWEIGHT AND OBESITY Moderatori / Chairs: Igor Čerenšek, mag.psych.; Petra Viličnik, mag.nutr.

MEĐUODNOS MIKROBIOTE I ZDRAVLJA INTERACTION OF MICROBIOTA AND HEALTH Moderatori / Chairs: Dr.sc. Iva Hojsak, dr.med.; Margita Zlatić, mag.nutr.

09:15 09:40

Inovativni pristup debljini u smislu javno-zdravstvenog djelovanja Tackling obesity – public health approach Doc.dr.sc. Sanja Musić Milanović, dr.med.

Utjecaj ugljikohidrata i proteina u prehrani na crijevnu mikrobiotu i njihove metabolite The influence of dietary carbohydrate and protein intake on gut microbiota and microbial metabolites Silvia W Gratz, PhD 09:40 - 10:05

09:40 09:55

Utjecaj visokomasne prehrane na tjelesnu masu, nakupljanje masti i jetrenu inzulinsku osjetljivost kod štakora Effect of high-fat diets on body weight, fat accumulation and liver insulin sensitivity in rats Prof.dr.sc. Jagoda Roša, dr.med.

09:55 10:20

Motivacija i mentalni trening Motivation and mental training Igor Čerenšek, prof.psih.

10:20 10:35

Percepcija vlastite debljine Perceptions of body weight status Ivana Tkalec*, Mirna Knezović

10:05 - 10:35 Sponzorirano predavanje / Sponsored lecture - Ro.Ra. Natura Odabir odgovarajućeg probiotičkog soja i veza s imunitetom The selection of an adequate probiotic strain and its link to immunity Dr.sc. Stribor Marković, mag.pharm.

10:35 11:15

Pauza za kavu / Coffee break Dvorana / Hall: Grič

Kliničke indikacije za uporabu probiotika Clinical indications for probiotic use Dr.sc. Iva Hojsak, dr.med.

10:5011:05

Satelit / Coffee break symposium: Zvijezda Znanje i stavovi Hrvata o mastima u prehrani Croats knowledge and attitude about fat in diet Mašenjka Katić, mag.nutr.

Dvorana / Hall: Sljeme

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Događanje / Event • Dvorana / Hall: Kaptol

11:15 12:15

PANEL RASPRAVA / PANEL DISCUSSION Sigurnost hrane i prehrambenih proizvoda kemijske opasnosti u hrani Safety of Food and Food products - chemical hazards in food Prof.dr.sc. Jasna Bošnir - Zavod za javno zdravstvo Andrija Štampar Dr.sc. Brigita Hengl, dr.vet.med., načelnica Odjela za procjenu rizika, Hrvatska Agencija za Hranu Izv.prof.dr.sc. Jelka Pleadin - Hrvatski veterinarski institut Moderator / Chair: Nataša Andraković, dipl.ing.preh.tehn.

12:15 13:00

USMENA PREZENTACIJA 5 NAJBOLJIH POSTERA ORAL PRESENTATION OF 5 BEST POSTERS Moderatori / Chairs: Valerija Bukvić, mag.nutr.; Ivana Linardić, mag.nutr.

13:00 14:20

KLINIČKA PREHRANA U PRAKSI / CLINICAL NUTRITION IN PRACTICE Moderatori / Chairs: Kris M. Mogensen, MS, RD-AP, LDN, CNSC; Dora Bučan Nenadić, mag.nutr.

13:00 13:20

Procjena pothranjenosti: zašto je važno?

Malnutrition assessment: Why it matters?

Kris M. Mogensen, MS, RD-AP, LDN, CNSC

13:20 13:40

Dijetoterapijski pristup kod pacijenata na hemodijalizi Dietary approach in patients on hemodialysis Dr.sc. Ivica Vrdoljak, dipl.ing.preh.tehn.

13:40 14:00

Implementacija i validacija HACCP protokola za pripremu bezglutenskih obroka u bolnici Implementation and validation of HACCP protocol for preparation of gluten-free meals in hospital Diana Vukman, univ.spec.techn.aliment.

14:00 14:20

Sponzorirano predavanje / Sponsored lecture - Belupo Malnutricija i procjena nutritivnog rizika Malnutrition and nutritional risk assessment Marijana Ceilinger, dipl.ing.

14:20 14:30

PODJELA NAGRADA I ZATVARANJE KONGRESA AWARD CEREMONY AND CONGRESS CLOSURE Dvorana / Hall: Kaptol

14:30 15:30

Ručak / Lunch Dvorana / Hall: Šestine

POSTER SEKCIJA

Dvorana // Hall: Zagreb

SPORTSKA PREHRANA SPORT NUTRITION

INDUSTRIJA INDUSTRY

FUNKCIONALNAHRANNA / FUNCTIONAL FOOD

POSTER SEKCIJA POSTER SECTION

POSTER SECTION

ŠIFRA POSTERA POSTER CODE

NASLOV TITLE

FH01

Utjecaj proizvoda od višnje na sportsku izvedbu i oporavak nakon tjelesne aktivnosti

Effects of tart cherry products on exercise performance and recovery after exercise

FH02

Utjecaj antocijanina na glikemiju kod oboljelih od dijabetesa tipa 2

Effect of anthocyanins on type 2 diabetes glycemic control

FH03

Određivanje sadržaja tirozola, hidroksitirozola i derivata oleuropeina u maslinovim uljima iz Hrvatske

Determination of tyrosol, hydroxytyrosol and oleuropein derivatives in Croatian olive oils

Određivanje bioaktivnih antioksidansa u ekstra djevičanskom maslinovom ulju iz Hrvatske

Determination of bioactive antioxidants in extra virgine olive oil from Croatia

Modulacija crijevne mikrobiote putem polifenola iz vina

Modulation of the gut microbiota by the wine polyphenols

FH04

FH05

Kulinarska aplikacija inovativne IND01 zamjene za sol u pripremi pekarskih proizvoda IND02

SP01

TEMA TOPIC

Culinary application of the innovative salt substitute in preparation of bakery products

Pripremanje mlijeka obogaćenog kalcijem i magnezijem

Preparation of calcium and magnesium fortified milk

Procjena znanja o potrebama za unosom ugljikohidrata u rekreativnih trkača

An assessment of knowledge about carbohydrate intake requirements in recreational runners

POSTER SEKCIJA POSTER SECTION

ŠIFRA POSTERA POSTER CODE

TEMA TOPIC

Vlakno lana - ocjenjivanje karakteristika mješavine brašna

Linseed fibre – evaluation of composite flour characteristics

Vlakno lana iz zlatnih i smeđih sjemenki - utjecaj na ponašanje mješavine brašna

Linseed fibre from gold and brown flax – influence on composite flour behaviour

OP03

Učinak flavonola miricetina na glukozom inducirani oksidacijski stres in vitro

Effect of the flavonol myricetin on glucose induced oxidative stress in vitro

OP04

Učinak visoko masne prehrane s maslinovim, suncokretovim ili bučinim uljem na razvoj nealkoholne promjene jetre kod štakora

Effect of high-fat diets with olive, sunflower or pumpkin seed oil on the development of non-alcoholic fatty liver disease in rats

OP05

Fenolne kiseline i njihovi derivati u ekstra djevičanskom maslinovom ulju iz Hrvatske

Phenolic acids and their derivatives in extra virgin olive oil from Croatia

OP06

Nutricionističko liječenje - studija slučaja

Nutritional treatment - Case Study

OP07

Biodostupnost polifenolnih spojeva izoliranih iz cvijeta Prunus spinosa l. u organima C57BL/6 miša

Bioavailability polyphenolic compounds of Prunus spinosa l. flower extract in the organs of C57BL/6 mouse

OP08

Koncept računalne bilogije u nutricionizmu: primjer glikolize u programskom paketu celldesigner

Nutritional systems biology approach: case study of glycolysis metabolism using the celldesigner software package

OP09

Masnokiselinski sastav potkožnog i abdominalnog masnog tkiva sivog puha (glis glis)

Fatty acid composition of subcutaneous and abdominal adipose tissue in edible dormouse (glis glis)

OP10

Postoji li razlika sastava mikrobiote pretile i pothranjene populacije?

Is there a difference in microbiota composition between obese and underweight populations?

Zabrinutost i osviještenost o otpadu hrane i njegovim učincima

Concern and awareness about food waste and its effects

Procjena količine otpada hrane u kućanstvima prema skupinama hrane

Assessment of the household food waste amount considering food categories

OP01

OP02

OPĆE TEME / GENERAL TOPICS

NASLOV TITLE

OP11

OP12

POSTER SEKCIJA POSTER SECTION

JAVNO ZDRAVSTVO / PUBLIC HEALTH KLINIČKA PREHRANA / CLINICAL NUTRITION 30

ŠIFRA POSTERA POSTER CODE

NASLOV TITLE

TEMA TOPIC

JZ01

B&H menu – istraživanje prehrambenih navika stanovništva u Bosni i Hercegovini

B&H menu – food dietary survey in Bosnia and Herzegovina

JZ02

Zastupljenost dječjeg menija u restoranima u Slavoniji

The presence of children´s menu in restaurants in slavonija

JZ03

Unaprjeđenje znanja o prehrani među učenicima osnovnih škola grada Rijeke programom „Školica prehrane“

Nutrition knowledge improvement among school children of elementary school of town Rijeka with “School of nutrition” program

JZ04

Utjecaj načina života na šećernu bolest

Effect of lifestyle on diabetes mellitus

JZ05

Promicanje pravilne prehrane e-mail kampanjom

Promotion of healthy eating by e-mail campaign

JZ06

Stanje uhranjenosti i prehrambene navike školske djece na području općine Travnik

Nutritional status and eating habits of school children on the municipality of Travnik

Razlike u statusu uhranjenosti i prehrambene navike kod djece od 1.- 4. razreda osnovne škole na području Općine Travnik u odnosu na spol i mjesto prebivališta

Differences in nutritional status and food habits in children from 1st - 4th grade of elementary schools in the Municipality of Travnik in relation to gender and place of residence

JZ08

Utjecaj zapadnjačke kulture na tradicionalne obrasce prehrane u Hrvatskoj i Africi

Impact of Westernisation on traditional diet pattern in Croatia and Africa

KP01

Percepcija vlastite debljine

Perception of body weight status

KP02

Multidisciplinarni pristup liječenju gojaznosti u Projektu 130+ i njegov utjecaj na smanjenje tjelesne mase ispitanika

Multidisciplinary approach to treatment of obesity within the 130+ Project and its impact on body mass decrease

JZ07

KNJIGA SAŽETAKA SADRŽAJ BOOK OF ABSTRACTS TABLE OF CONTENTS

1. Sažeci radionica ............................................................................................................................... 36 ULOGA PREHRANE U REPRODUKTIVNOM ZDRAVLJU ..................................................................................................................... 37 KULTURA ČAJA ..................................................................................................................................................................................................... 37 SUPLEMENTACIJA U BOLESNIKA S UPALNIM BOLESTIMA CRIJEVA ....................................................................................... 38 PRISTUP BOLESNIKU S DIJABETESOM ................................................................................................................................................... 38 READY, STEADY, BLEND – SINERGIJA NAMIRNICA ............................................................................................................................ 39 HEALTHY MEAL STANDARD ........................................................................................................................................................................... 39

2. Workshop abstracts ....................................................................................................................... 40 THE ROLE OF NUTRITION IN REPRODUCTIVE HEALTH ...................................................................................................................

CULTURE OF TEA ................................................................................................................................................................................................

SUPPLEMENTATION IN INFLAMMATORY BOWEL DISEASE ..........................................................................................................

DIETETIC APPROACH TO DIABETIC PATIENT ........................................................................................................................................

READY, STEADY, BLEND – FOOD SYNERGY ..........................................................................................................................................

HEALTHY MEAL STANDARD ...........................................................................................................................................................................

41 41 42 42 43 43

3. Sažeci predavanja .......................................................................................................................... 44 PRVO ISTRAŽIVANJE PREHRAMBENIH NAVIKA DOJENČADI I MALE DJECE U HRVATSKOJ ......................................... 45 UČINAK SOKA OD JABUKE NA KVALITETU ŽIVOTA BOLESNIKA OBOLJELIH OD ALZHEIMEROVE BOLESTI ...... 46 IMPLEMENTACIJA I VALIDACIJA HACCP PROTOKOLA ZA PRIPREMU BEZGLUTENSKIH OBROKA U BOLNICI .... 47 GLIKANI KAO BIOMARKERI BOLESTI POVEZANIH SA ŽIVOTNIM STILOM ............................................................................. 48 MOTIVACIJA I MENTALNI TRENING ........................................................................................................................................................... 49 KLINIČKE INDIKACIJE ZA PRIMJENU PROBIOTIKA ............................................................................................................................ 50 SUPLEMENTACIJA VITAMINIMA I MINERALNIM TVARIMA U ZDRAVE DOJENČADI I MALE DJECE .......................... 51 DA LI JE FUNKCIONALNA HRANA ZAISTA FUNKCIONALNA – ŠTO KAŽU KLINIČKA ISTRAŽIVANJA? ..................... 52 DIJETOTERAPIJSKI PRISTUP KOD PACIJENATA NA HEMODIJALIZI .......................................................................................... 53 REZISTENTNI ŠKROB – IZMEĐU ŠKROBA I VLAKNA ........................................................................................................................ 54 BJELANČEVINE – TEMPIRANJE I UNOS – PREPORUKE ZA VRHUNSKE SPORTAŠE ......................................................... 55 UTJECAJ UMJETNIH SLADILA NA ZDRAVLJE ....................................................................................................................................... 56 RAZGRANATE AMINOKISELINE, SPORTSKA PREHRANA I ENERGETSKA HOMEOSTAZA ................................................ 57 UTJECAJ UGLJIKOHIDRATA I PROTEINA U PREHRANI NA CRIJEVNU MIKROBIOTU I NJIHOVE METABOLITE .... 58 BUDUĆNOST PREHRANE ................................................................................................................................................................................. 59 INOVATIVNI PRISTUP DEBLJINI U SMISLU JAVNOZDRAVSTVENOG DJELOVANJA .......................................................... 60 VEGETARIJANSKA I VEGANSKA PREHRANA U DJECE ...................................................................................................................... 61 PRIMJENA FUNKCIONALNE PREHRANE U SMANJENJU I POBOLJAŠANJU RIZIKA OD BOLESTI .............................. 62 UČESTALOST KONZUMIRANJA MLIJEKA I MLIJEČNIH PROIZVODA KOD DJECE OD 6-10 GODINA U ODNOSU NA MJESTO PREBIVALIŠTA I KONZUMIRANJE DORUČKA NA PODRUČJU OPĆINE VITEZ ................... 63 PROGRAMI PROMICANJA ZDRAVLJA I USVAJANJE ZDRAVIH PREHRAMBENIH NAVIKA U DJECE PREDŠKOLSKE DOBI U ZADARSKOJ ŽUPANIJI .................................................................................................................................... 64 UTJECAJ VISOKOMASNE PREHRANE NA TJELESNU MASU, NAKUPLJANJE MASTI U JETRI I JETRENU INZULINSKU OSJETLJIVOST KOD ŠTAKORA ......................................................................................................................................... 65 NUTRITIVNA vs. NENUTRITIVNA SLADILA ............................................................................................................................................. 66 NUTRIGENOMIKA: KUDA SE KREĆEMO? ................................................................................................................................................. 67 PROCJENA POTHRANJENOSTI: ZAŠTO JE VAŽNO? ........................................................................................................................... 67 KONZUMACIJA ŠEĆERA U DJECE I ODRASLIH ..................................................................................................................................... 68 TJELESNA AKTIVNOST U SLUŽBI ZDRAVLJA ........................................................................................................................................ 69

4. Lecture abstracts ............................................................................................................................ 70 FIRST FOOD CONSUMPTION SURVEY OF INFANTS AND YOUNG CHILDREN IN CROATIA ............................................ 71 THE EFFECT OF APPLE JUICE ON THE QUALITY OF LIFE OF PATIENTS WITH ALZHEIMER’S DISEASE ................. 72 IMPLEMENTATION AND VALIDATION OF HACCP PROTOCOL FOR PREPARATION OF GLUTEN-FREE MEALS IN HOSPITAL ......................................................................................................................................................................................... 73 GLYCANS AS BIOMARKES OF LIFESTYLE DISEASES ........................................................................................................................ 74 MOTIVATION AND MENTAL TRAINING ..................................................................................................................................................... 75 CLINICAL INDICATIONS FOR PROBIOTIC USE ...................................................................................................................................... 76 USE OF VITAMIN AND MINERAL SUPPLEMENTS IN INFANTS AND TODDLERS ................................................................. 77 IS FUNCTIONAL FOOD REALLY FUNCTIONAL – WHAT DO WE KNOW FROM CLINICAL RECEARCHES? ................ 78 DIETARY APPROACH IN PATIENTS ON HEMODIALYSIS ................................................................................................................... 79 RESISTANT STARCH – IN-BETWEEN STARCH AND FIBER .............................................................................................................. 80 PROTEIN – TIMING AND DAILY INTAKE – RECOMMENDATIONS FOR TOP ATHLETES .................................................... 81 THE IMPACT OF ARTIFICIAL SWEETENERS ON HEALTH ................................................................................................................. 82 BRANCHED CHAIN AMINO ACIDS AND SPORTS NUTRITION AND ENERGY HOMEOSTASIS ........................................ 83 THE INFLUENCE OF DIETARY CARBOHYDRATE AND PROTEIN INTAKE ON GUT ................................................................ 84 THE FUTURE OF NUTRITION ......................................................................................................................................................................... 85 TACKLING OBESITY – PUBLIC HEALTH APPROACH ..............................................................................................................................86 VEGETARIAN AND VEGAN DIET IN INFANTS AND CHILDREN ...................................................................................................... 87 APPLICATION OF FUNCTIONAL NUTRITION IN REDUCING AND IMPROVING THE RISK OF ILLNESS ..................... 88 FREQUENCY OF CONSUMPTION OF MILK AND DAIRY PRODUCTS IN CHILDREN AGED 6-10 YEARS IN RELATION TO PLACE OF RESIDENCE AND BREAKFAST CONSUMPTION IN THE AREA OF VITEZ MUNICIPALITY .................................................................................................................................................................... 89 HEALTH PROMOTION PROGRAMS AND HEALTHY EATING HABITS ADOPTION IN PRESCHOOL CHILDREN IN ZADAR COUNTY ..................................................................................................................................................................... 90 EFFECT OF HIGH-FAT DIETS ON BODY WEIGHT, FAT ACCUMULATION AND LIVER INSULIN SENSITIVITY IN RATS ........................................................................................................................................................................................ 91 NUTRITIVE vs. NON-NUTRITIVE SWEETENERS ................................................................................................................................... 92 MALNUTRITION ASSESSMENT: WHY IT MATTERS ............................................................................................................................. 93 NUTRIGENOMICS: WHERE ARE WE HEADED? ...................................................................................................................................... 93 INTAKE OF SUGAR IN CHILDREN AND ADULTS .................................................................................................................................. 94 PHYSICAL ACTIVITY IN THE FUNCTION OF HEALTH ......................................................................................................................... 95

5. Sažeci sponzoriranih predavanja ............................................................................................. 96 PRIRODNA SLADILA U CRAFT PROIZVODNJI PIVA ............................................................................................................................. 97 MALNUTRICIJA I PROCJENA NUTRITIVNOG RIZIKA ........................................................................................................................... 98 ZDRAVA PREHRANA ZA MALU DJECU ...................................................................................................................................................... 99 VODA, HIDRACIJA I ZDRAVLJE DJECE ...................................................................................................................................................... 100 ZNANJE I STAVOVI HRVATA O MASTIMA U PREHRANI .................................................................................................................... 100 ODABIR ODGOVARAJUĆEG PROBIOTIČKOG SOJA I VEZA S IMUNITETOM ........................................................................... 101 VAŽNOST KVALITETNIH DODATAKA PREHRANI U FIZIOLOŠKOM RAZVOJU NAJMLAĐIH ............................................ 102 UPOTREBA SLADILA U PROIZVODNJI SLADOLEDA .......................................................................................................................... 103 SPORTSKI NAPITCI S UGLJIKOHIDRATIMA NISKOG GLIKEMIJSKOG INDEKSA .................................................................. 104 DORUČAK UZ NESTLÉ: KUŠAJTE I POSLUŠAJTE ŽITARICE ZA DORUČAK – USPJEŠNA REFORMULACIJA PROIZVODA ....................................................................................... 105

6. Abstracts of sponsored lectures .............................................................................................. 106 NATURAL SWEETENERS IN BEER CRAFT INDUSTRY ........................................................................................................................ 107

MALNUTRITION AND NUTRITIONAL RISK ASSESSMENT ............................................................................................................... 108 HEALTHY NUTRITION FOR CHILDREN ...................................................................................................................................................... 109 WATER, HYDRATION AND CHILDREN’S HEALTH ................................................................................................................................. 110 CROATIANS’ KNOWLEDGE AND ATTITUDES ON DIETARY FATS ................................................................................................. 110 SELECTION OF AN APPROPRIATE PROBIOTIC STRAIN AND ITS LINK TO THE IMMUNE SYSTEM ............................ 111 IMPORTANCE OF QUALITY NUTRITION SUPPLEMENTS IN THE PHYSIOLOGICAL DEVELOPMENT OF CHILDREN ........................................................................................................................................................................................................ 112 THE USE OF SWEETENERS IN ICE CREAM INDUSTRY ..................................................................................................................... 113 SPORTS DRINKS CONTAINING CARBOHYDRATES WITH LOW GLYCEMIC INDEX .............................................................. 114 BREAKFAST WITH NESTLÉ: TASTE AND LISTEN BREAKFAST CEREALS - SUCCESSFUL REFORMULATION OF PRODUCT ................................................................................. 115

7. Sažeci postera .................................................................................................................................. 116 VLAKNO LANA - OCJENJIVANJE KARAKTERISTIKA MJEŠAVINE BRAŠNA ............................................................................. 117 VLAKNO LANA IZ ZLATNIH I SMEĐIH SJEMENKI - UTJECAJ NA PONAŠANJE MJEŠAVINE BRAŠNA ...................... 118 UTJECAJ PROIZVODA OD VIŠNJE NA SPORTSKU IZVEDBU I OPORAVAK NAKON TJELESNE AKTIVNOSTI ........ 119 UTJECAJ ANTOCIJANINA NA GLIKEMIJU KOD OBOLJELIH OD DIJABETESA TIPA 2 ....................................................... 120 UČINAK FLAVONOLA MIRICETINA NA GLUKOZOM INDUCIRANI OKSIDACIJSKI STRES IN VITRO ............................ 121 UČINAK VISOKO MASNE PREHRANE S MASLINOVIM, SUNCOKRETOVIM ILI BUČINIM ULJEM NA RAZVOJ NEALKOHOLNE PROMJENE JETRE KOD ŠTAKORA ............................................................................................................................ 122 ODREĐIVANJE SADRŽAJA TIROZOLA, HIDROKSITIROZOLA I DERIVATA OLEUROPEINAU MASLINOVIM ULJIMA IZ HRVATSKE ........................................................................................................................................................................................ 123 FENOLNE KISELINE I NJIHOVI DERIVATI U EKSTRA DJEVIČANSKOM MASLINOVOM ULJU IZ HRVATSKE ........... 124 ODREĐIVANJE BIOAKTIVNIH ANTIOKSIDANSA U EKSTRA DJEVIČANSKOM MASLINOVOM ULJU IZ HRVATSKE ............................................................................................................................................................................................. 125 B&H MENU – ISTRAŽIVANJE PREHRAMBENIH NAVIKA ODRASLOG STANOVNIŠTVA U BOSNI I HERCEGOVINI ................................................................................................................................................................................. 126 KULINARSKA APLIKACIJA INOVATIVNE ZAMJENE ZA SOL U PRIPREMI PEKARSKIH PROIZVODA ............................ 127 PERCEPCIJA VLASTITE DEBLJINE ............................................................................................................................................................... 128 MULTIDISCIPLINARNI PRISTUP LIJEČENJU GOJAZNOSTI U PROJEKTU 130+ I NJEGOV UTICAJ NA SMANJENJE TJELESNE MASE ISPITANIKA ............................................................................................................................................ 129 NUTRICIONISTIČKO LIJEČENJE - STUDIJA SLUČAJA ....................................................................................................................... 130 MODULACIJA CRIJEVNE MIKROBIOTE PUTEM POLIFENOLA IZ VINA-PREGED DOSADAŠNJIH ISTRAŽIVANJA . 131 BIODOSTUPNOST POLIFENOLNIH SPOJEVA IZOLIRANIH IZ CVIJETA Prunus spinosa L. U ORGANIMA C57BL/6 MIŠA ........................................................................................................................................................................ 132 KONCEPT RAČUNALNE BILOGIJE U NUTRICIONIZMU: PRIMJER GLIKOLIZE U PROGRAMSKOM PAKETU CELLDESIGNER .................................................................................................................................................................................................... 133 ZASTUPLJENOST DJEČJEG MENIJA U RESTORANIMA U SLAVONIJI ....................................................................................... 134 PRIPREMANJE MLIJEKA OBOGAĆENOG KALCIJEM I MAGNEZIJEM ......................................................................................... 135 UNAPREĐENJE ZNANJA O PREHRANI MEĐU UČENICIMA OSNOVNIH ŠKOLA GRADA RIJEKE PROGRAMOM „ŠKOLICA PREHRANE“ ....................................................................................................................................................................................... 136 UTJECAJ NAČINA ŽIVOTA NA ŠEĆERNU BOLEST ............................................................................................................................... 137 PROMICANJE PRAVILNE PREHRANE E-MAIL KAMPANJOM ........................................................................................................... 138 POSTOJI LI RAZLIKA SASTAVA MIKROBIOTE PRETILE I POTHRANJENE POPULACIJE? ................................................... 139 MASNOKISELINSKI SASTAV POTKOŽNOG I ABDOMINALNOG MASNOG TKIVA SIVOG PUHA (GLIS GLIS) .......... 140 STANJE UHRANJENOSTI I PREHRAMBENE NAVIKE ŠKOLSKE DJECE NA PODRUČJU OPĆINE TRAVNIK .............. 141 ZABRINUTOST I OSVIJEŠTENOST O OTPADU HRANE I NJEGOVIM UČINCIMA ................................................................... 142 PROCJENA KOLIČINE OTPADA HRANE U KUĆANSTVIMA PREMA SKUPINAMA HRANE .................................................. 143

RAZLIKE U STATUSU UHRANJENOSTI I PREHRAMBENE NAVIKE KOD DJECE OD 1.-4. RAZREDA OSNOVNE ŠKOLE NA PODRUČJU OPĆINE TRAVNIK U ODNOSU NA SPOL I MJESTO PREBIVALIŠTA ........................................... 144 UTJECAJ ZAPADNJAČKE KULTURE NA TRADICIONALNE OBRASCE PREHRANE U HRVATSKOJ I AFRICI ............... 145 PROCJENA ZNANJA O POTREBAMA ZA UNOSOM UGLJIKOHIDRATA U REKREATIVNIH TRKAČA .............................. 146

8. Poster section abstracts .............................................................................................................. 147 LINSEED FIBRE – EVALUATION OF COMPOSITE FLOUR CHARACTERISTICS ........................................................................ 148 LINSEED FIBRE FROM GOLD AND BROWN FLAX – INFLUENCE ON COMPOSITE FLOUR BEHAVIOUR .................. 149 EFFECTS OF TART CHERRY PRODUCTS ON EXERCISE PERFORMANCE AND RECOVERY AFTER EXERCISE .......... 150 EFFECT OF ANTHOCYANINS ON TYPE 2 DIABETES GLYCEMIC CONTROL ............................................................................ 151 EFFECT OF THE FLAVONOL MYRICETIN ON GLUCOSE INDUCED OXIDATIVE STRESS IN VITRO .............................. 152 EFFECT OF HIGH-FAT DIETS WITH OLIVE, SUNFLOWER ORPUMPKIN SEED OIL ON THE DEVELOPMENT OF NON-ALCOHOLIC FATTY LIVER DISEASE IN RATS ............................................................................................................................. 153 DETERMINATION OF TYROSOL, HYDROXYTYROSOL AND OLEUROPEIN DERIVATIVES IN CROATIAN OLIVE OILS ............................................................................................................................................................................... 154 PHENOLIC ACIDS AND THEIR DERIVATIVES IN EXTRA VIRGIN OLIVE OIL FROM CROATIA .......................................... 155 DETERMINATION OF BIOACTIVE ANTIOXIDANTS IN EXTRA VIRGIN OLIVE OIL FROM CROATIA ............................... 156 B&H MENU – DIETARY HABITS STUDY OF ADULT POPULATION IN BOSNIA AND HERZEGOVINA ........................... 157 CULINARY APPLICATION OF THE INNOVATIVE SALT SUBSTITUTE IN PREPARATION OF BAKERY PRODUCTS .. 158 PERCEPTIONS OF BODY WEIGHT STATUS ............................................................................................................................................. 159 MULTIDISCIPLINARY APPROACH TO TREATMENT OF OBESITY WITHIN THE 130+ PROJECT AND ITS IMPACT ON BODY WEIGHT DECREASE ................................................................................................................................. 160 NUTRITIONAL TREATMENT - CASE STUDY ............................................................................................................................................ 161 MODULATION OF THE GUT MICROBIOTA BY THE WINE POLYPHENOLS - REVIEW OF AVILABILE LITERATURE ...................................................................................................................................................... 162 BIOAVAILABILITY POLYPHENOLIC COMPOUNDS OF Prunus spinosa L. FLOWER EXTRACT IN THE ORGANS OF C57BL/6 MOUSE ..................................................................................................................................................... 163 NUTRITIONAL SYSTEMS BIOLOGY APPROACH: CASE STUDY OF GLYCOLYSIS METABOLISM USING THE CELLDESIGNER SOFTWARE PACKAGE ..................................................................................................................................................... 164 THE PRESENCE OF CHILDREN´S MENU IN RESTAURANTS IN SLAVONIJA .......................................................................... 165 PREPARATION OF CALCIUM AND MAGNESIUM FORTIFIED MILK .............................................................................................. 166 NUTRITION KNOWLEDGE IMPROVEMENT AMONG SCHOOLCHILDREN OF ELEMENTARY SCHOOL OF TOWN RIJEKA WITH “SCHOOL OF NUTRITION” PROGRAM .......................................................................................................................... 167 EFFECT OF LIFESTYLE ON DIABETES MELLITUS ............................................................................................................................... 168 PROMOTION OF HEALTHY EATING BY WAY OF E-MAIL CAMPAIGN ......................................................................................... 169 IS THERE A DIFFERENCE IN MICROBIOTA COMPOSITION BETWEEN OBESE AND UNDERWEIGHT POPULATIONS? .................................................................................................................................................................. 170 FATTY ACID COMPOSITION OF SUBCUTANEOUS AND ABDOMINAL ADIPOSE TISSUE IN EDIBLE DORMOUSE (GLIS GLIS) ................................................................................................................................................................ 171 NUTRITIONAL STATUS AND EATING HABITS OF SCHOOL CHILDREN ON THE MUNICIPALITY OF TRAVNIK ...... 172 CONCERN AND AWARENESS ABOUT FOOD WASTE AND ITS EFFECTS ................................................................................. 173 ASSESSMENT OF THE HOUSEHOLD FOOD WASTE AMOUNT CONSIDERING FOOD CATEGORIES .......................... 174 DIFFERENCES IN NUTRITIONAL STATUS AND FOOD HABITS IN CHILDREN FROM 1st-4th GRADE OF ELEMENTARY SCHOOLS IN THE MUNICIPALITY OF TRAVNIK IN RELATION TO GENDER AND PLACE OF RESIDENCE ........................................................................................................................................................................... 175 IMPACT OF WESTERNISATION ON TRADITIONAL DIET PATTERN IN CROATIA AND AFRICA ....................................... 176 AN ASSESSMENT OF KNOWLEDGE ABOUT CARBOHYDRATE INTAKE REQUIREMENTS IN RECREATIONAL RUNNERS ................................................................................................................................................................................................................ 177

1. SAŽECI RADIONICA

ULOGA PREHRANE U REPRODUKTIVNOM ZDRAVLJU

Maja Obrovac Glišić Hrvatski akademski centar primijenjenog nutricionizma, Supilova 7, 10 000 Zagreb

Očuvanje reproduktivnog zdravlja trebao bi biti osnovni cilj svakog modernog društva.

U procesu sazrijevanja i stvaranja novog živog bića nije dovoljno brinuti samo o tijelu koje nosi novo biće nakon začeća. Iako je bolje i malo kasnije nego nikada, zastrašujuća je činjenica da se o reproduktivnom zdravlju najčešće brinu samo trudnice.

Cilj ove radionice je zaokružiti način razmišljanja koji omogućuje kompleksan integrativni pristup prehrambenom savjetovanju u kontekstu očuvanja reproduktivnog zdravlja.

Društvo, obitelji i individualci trebali bi biti svjesni odgovornosti kod izgradnje tijela koja imaju sposobnost kreirati nove generacije. Doslovno se pri tome upućuje na razmišljanje o svemu onome što podržava i onome što sputava zdravlje u svakodnevnom životu i kroz sva životna razdoblja. Primjena smjernica za uspostavljanje zdravih prehrambenih obrazaca nimalo je lak zadatak u ovom vremenu obilja i izbora, i nipošto je dovoljno. Uz pravilan odabir namirnica potrebno je misliti i na sva ona ponašanja indirektno vezana uz prehranu i reproduktivno zdravlje.

Sudionici radionice imati će priliku vidjeti primjenu savjetovanja na nekim primjerima slučajeva, grupno će rješavati zadatak u obliku novog slučaja te sudjelovati u diskusiji oko rješavanja zadataka. Na radionici će im se predati informacija i svijest o važnosti propitivanja ponašanja vezanih uz prehranu u kontekstu očuvanja reproduktivnog zdravlja kroz cijelo životno razdoblje.

Centralna misao radionice biti će traganje za takvom nutritivnom podrškom koja može podržati stvaranje zdravih mladih tijela koja su sposobna kreirati zdravu djecu i odrasti u zdrave i aktivne starije osobe koje mudrošću životnog iskustva mogu voditi nove generacije. Odgajati nove naraštaje sa senzibilnošću prema reproduktivnom zdravlju, moglo bi biti i toliko traženo dugoročno rješenje kontrole epidemije nekih nezaraznah kroničnih bolesti.

KULTURA ČAJA

Tanja Španiček

Radionica će prikazati vrste čajeva, njihovu povijest, legendu o otkriću napitka, zemlje porijekla čajeva, način na koji se listići Camellie Sinensis obrađuju, posljedični nastanak pojedinih vrsta čajeva te kako su neki čajevi dobili imena. Pričat će se o nutritivnoj vrijednosti čajeva, vitaminima i mineralima te obilježjima i svojstvima koja su specifična za pojedini čaj. Obradit će se pravilan način pripreme svake vrste čaja, uz prezentaciju.

Bit će riječi o kulturi ispijanja čaja u Engleskoj, Rusiji i Americi, kao i o dodacima za čaj (med, limun i sl.).

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SUPLEMENTACIJA U BOLESNIKA S UPALNIM BOLESTIMA CRIJEVA

Vladimir Borzan KBC Osijek, 31000 Osijek

U bolesnika s upalnim bolestima crijeva čest je nedostatak određenih makro- i mikronutrijenata zbog kronične upale, prethodnih operacija ili određene terapije. Neki od primjera su nedostatak željeza zbog kroničnog krvarenja, nedostatak cinka, kalija, magnezija i fosfata zbog kroničnih proljeva ili nedostatak kalcija zbog kortikosteroidne terapije. Pravovremenim uvođenjem suplemenata možemo takav nedostatak prevenirati i rano liječiti, što ima važnu ulogu u cjelokupnom liječenju bolesnika.

PRISTUP BOLESNIKU S DIJABETESOM Lasić M., Martinis I., Oreč I. Klinička bolnica Dubrava, Zagreb, Hrvatska

Osnovni principi liječenja dijabetesa su pravilna prehrana, svakodnevna tjelovježba i farmakološka terapija. Kako bi ishod liječenja bio zadovoljavajući, bolesnik bi trebao biti informiran o bolesti, treba imati pozitivan stav te treba naučiti voditi brigu o vlastitom zdravlju. Naglasak liječenja stavlja se na kontinuirane edukacije, individualno ili u organiziranim malim skupinama bolesnika. Dokazano je da primjenom pravilne prehrane možemo utjecati na razvoj šećerne bolesti tipa 2 i time poboljšati kvalitetu života.

Edukacijom i individualnim pristupom učimo bolesnika kako promijeniti prehrambene navike uz uvođenje tjelovježbe, kako bi smanjili rizik od razvoja kroničnih komplikacija bolesti.

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READY, STEADY, BLEND – SINERGIJA NAMIRNICA (Jamnica d.d.)

Ana Ilić Hrvatski akademski centar primijenjenog nutricionizma, Supilova 7, 10 000 Zagreb

Općepoznato je da pojedini izolirani nutrijenti mogu pozitivno djelovati na zdravlje te prevenirati nastanka kroničnih nezaraznih bolesti ili se primjenjivati u terapijske svrhe.

Međutim, u 21. stoljeću razvija se novi koncept, sinergija hrane, koji daje važnost povezanosti nutrijenata i bioloških aktivnih komponenata unutar namirnica. Naime, određeni nutrijeni i biološki aktivne komponente međusobno utječu na samu probavu hrane i aktivaciju komponenata što u konačnici može dovesti do poboljšanja njihove apsorpcije i iskorištenja nego da su uneseni u organizam zasebno. Iz perspektive javnog zdravstva ovaj koncept je opće prihvatljiv jer ljudi prvenstveno jedu hranu kao takvu, sa svim njenim pripadajućim komponentama, u raznim kombinacijama unutar raznovrsnih prehrambenih obrazaca. Stoga, potrebno je poznavati namirnice te međudjelovanje pojedinih komponenata kako bi se mogli kreirati funkcionalni obroci kojim će se postići maksimalna iskoristivost i dobrobit.

HEALTHY MEAL STANDARD Gluhak Spajić Diana

Healthy Meal Standard je prvi sustav u svijetu koji stvara uvjete za prilagođenu prehranu u javnim objektima.

Zaštićen jamstveni žig i certifikat omogućuje veću sigurnost i sukladnost važećim zakonskim propisima u području prehrane u vrtićima, školama, domovima, restoranima, hotelima i drugim objektima koji udovoljavaju osnovnim uvjetima implementacije.

Radionica će uključiti upoznavanje sa glavnim točkama sustava HMS, te praktični dio koji će uključivati nutricionističku prilagodbu, te izradu jela za posebne prehrambene potrebe kroz timove.

Radionicom će se steći osnovna znanja o Healthy Meal Standardu, te će se na radionici podijeliti potvrde o sudjelovanju.

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2. WORKSHOP ABSTRACTS

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THE ROLE OF NUTRITION IN REPRODUCTIVE HEALTH Maja Obrovac Glišić Croatian Academic Center for Aplied Nutritional Science, Supilova 7, 10 000 Zagreb

Conserving reproductive health should be the highest goal of the society. In the proces of maturing and creating a new living being it is not enough to take care of the bearing body just after the conception. It is definitely better a bit late than never, but the fact that, in most cases, only pregnant women show interest in reproductive health, is frightning!

The goal of this workshop is to round up a mindset that would insure an integrative approach in dietary counceling in respect to reproductive health. Societies, families and individuals should be aware of the responsibility in building bodies that have the ability to create the new generations. That literally means considering all those supportings and burdenings in our everyday lifes throughout the lifespan. Applying recommendations to set up a healthy dietary pattern is byitself not that easy in the world of fast and plenty, and it is definitely not enough. One must also consider other food related aspects as well as behaviours related to reproduction.

Participants will have the chance to see some examples in the form of cases; try to solve another case and discuss the solutions. They will leave the workshop with the information and concioussnes to question what food related behaviours influence reproductive health throughout the lifespan.

Centering thought or task would be to seek such a nutritional support that will help to form healty young bodies able to create healthy new beings and grow into healty and active older adults armed with wissdom to lead new ones. Growing up our children with the sense of sensibility to a reproductive health, could be that one longterm solution we seek in regard to noncommunicable diseases epidemics.

CULTURE OF TEA Tanja Španiček

The workshop will present the types of teas, their history, the legend about the beverage discovery, the countries of tea origin, the way Camellie Sinensis leaves are processed, the consequent occurrence of certain types of teas and how some teas got their names. Nutritional value of teas, vitamin and mineral composition, and features and characteristics of a specific tea will be discussed. The proper way of preparing each type of tea will be shown along with the presentation. There will be talk about tea culture in England, Russia and America, as well about tea additives (honey, lemon, etc.).

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SUPPLEMENTATION IN INFLAMMATORY BOWEL DISEASE Vladimir Borzan KBC Osijek, 31000 Osijek

In patients with inflammatory bowel disease, there is often a lack of certain macroand micronutrients due to chronic inflammation, previous surgery, or certain therapy.

Some of the examples are lack of iron due to chronic bleeding, lack of zinc, potassium, magnesium and phosphate due to chronic diarrhea or lack of calcium due to corticosteroid therapy. With well-timed introduction of supplements, such deficiency can be prevented and treated early, which plays an important role in the overall treatment of patients.

DIETETIC APPROACH TO DIABETIC PATIENT Lasić M., Martinis I., OreÄ? I. Clinical Hospital Dubrava, Zagreb, Croatia

The basic principles of diabetes treatment are proper nutrition, daily exercise, and pharmacological therapy. In order to make the treatment outcome satisfactory, the patient should be informed about the disease, have a positive attitude, and should be educated to take care of its own health. The emphasis of treatment is on a continuous education, individually or in small organized groups of patients. It has been shown that by proper nutrition we can influence the development of diabetes type 2 and thus improve the quality of life. Through education and individual approach, we teach the patients how to change nutritional habits together with exercise introduction to reduce the risk for developing chronic complications.

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READY, STEADY, BLEND – FOOD SYNERGY (Workshop sponsor – Jamnica) Ana Ilić Croatian Academic Center for Aplied Nutritional Science, Supilova 7, 10 000 Zagreb

It is well known that certain isolated nutrients can have a positive effect on health and prevent the onset of chronic non-contagious diseases or be used for therapeutic purposes. However, in the 21st century a new concept, food synergy, is developing, which gives importance to the linkage of nutrients and biologically active ingredients within foodstuffs. Namely, certain nutrients and biologically active components interact with food digestion and component activation, which ultimately can lead to their improved absorption and utilization rather than being ingested into the organism separately.

From a public health perspective, this concept is generally acceptable because people primarily eat food as such, with all its components, in a variety of combinations within a variety of dietary forms. Therefore, it is necessary to know the foods and the interaction of individual components in order to be able to create functional meals with which maximum usability and well-being could be achieved.

HEALTHY MEAL STANDARD Gluhak Spajić Diana

Healthy Meal Standard is the first system in the world that creates conditions for a customized diet in public facilities.

The protected warranty mark and certificate provides greater security and compliance with applicable legal regulations in the field of nutrition in kindergartens, schools, homes, restaurants, hotels and other facilities that meet the basic implementation requirements.

The workshop will include introduction of the main points of the HMS system and the practical part that will include nutritional adaptation and food preparation for specific nutritional needs by working in teams.

By attending the workshop, basic knowledge of the Healthy Meal Standard will be acquired, and the participants will receive certificates.

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3. SAŽECI PREDAVANJA

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PRVO ISTRAŽIVANJE PREHRAMBENIH NAVIKA DOJENČADI I MALE DJECE U HRVATSKOJ Darja Sokolić Hrvatska agencija za hranu, Ivana Gundulića 36b, 31000 Osijek dsokolic@hah.hr

Hrvatska agencija za hranu (HAH), uz financijsku potporu Europske agencije za sigurnost hrane (EFSA), provodi prvo nacionalno istraživanje koje ima za cilj prikupiti podatke o prehrambenim navikama djece u dobi od 3 mjeseca do 9 godina. Istraživanje će se, u periodu od 2017. do 2021., provesti na reprezentativnom uzorku za RH, što iznosi minimalno 2000 ispitanika. Istraživanje će se bazirati na EFSA EU Menu metodologiji, u cilju dobivanja kvalitetnih podataka na individualnoj razini koji će se koristiti za procjenu rizika porijeklom iz hrane za ovu najranjiviju dobnu populaciju. Ovakvo istraživanje, do sada je provedeno u 11 zemalja EU, tako da će se dobiveni podaci moći usporediti s prehrambenim navikama dojenčadi i male djece u EU. Partneri na projektu su: Prehrambeno-biotehnološki fakultet iz Zagreba, Prehrambeno-tehnološki fakultet iz Osijeka i Hrvatski zavod za javno zdravstvo.

Istraživanje je podijeljeno u tri faze. U prvoj fazi je predviđena implementacija EU Menu metodologije na nacionalnu razinu, kako bi se obuhvatile specifičnosti prehrambenih navika. U ovoj fazi bit će kreiran i prvi nacionalni softver za prikupljanje i obradu podataka NutriCro, nakon čega će se provesti pilot istraživanje u svrhu testiranja postavljene metodologije. U drugoj fazi predviđeno je anketiranje ispitanika u trajanju od dva neuzastopna dana, kroz sva četiri godišnja doba, kako bi se obuhvatile razlike u konzumaciji hrane uvjetovane dostupnošću sezonskih namirnica i životnog stila.

Metodologija za prikupljanje podataka o hrani bazirat će se na dnevniku prehrane. U zadnjoj fazi slijedi obrada prikupljenih podataka, validiranje i prosljeđivanje podataka u EFSA-i u zadanom formatu putem platforme DCF (Data Collection Framework).

Ovako prikupljeni podaci sadržavat će podatke o prehrambenim navikama, opće socio-demografske podatke, antropometrijske podatke, podatke o količini i učestalosti konzumacije hrane i pića, dodataka prehrani i prehrambenim navikama djece intolerantne i/ili alergične na određenu hranu.

Nacionalni softver za prikupljanje podataka o prehrambenim navikama NutriCro, koji će proizaći kao jedan od rezultata ovog projekta, sadržavat će brojene baze podataka, kako o hrani dostupnoj na tržištu RH tako i nutritivnom sastavu, veličini porcija, količinama, receptima… kako bi se prikupljeni podaci mogli obrađivati prema raznim varijablama ovisno o zainteresiranim stranama.

Ključne riječi: prehrambene navike, dojenčad, mala djeca, Hrvatska, NutriCro

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UČINAK SOKA OD JABUKE NA KVALITETU ŽIVOTA BOLESNIKA OBOLJELIH OD ALZHEIMEROVE BOLESTI Babić Dora1, Missoni Saša2, Šatalić Zvonimir3, Valić Srećko4, Babić Tomislav5 Hrvatski Zbor Nutricionista, Zagreb, Hrvatska Institut za antropologiju, Zagreb, Hrvatska 3 Prehrambeno-biotehnološki fakultet, Zagreb, Hrvatska 4 Institut Ruđer Bošković, Zagreb, Hrvatska 5 Poliklinika Bonifarm, Zagreb, Hrvatska

1

2

S obzirom na to da današnja medicina ne osigurava adekvatnu farmakološku potporu same Alzheimerove bolesti (AB), već isključivo prateće simptome, javila se potreba za dodatnom nutritivnom potporom u bolesnika. Prethodna istraživanja koja uključuju procjenu hranjivih tvari i / ili procjenu izoliranih sastojaka hrane pokazala su da AB može biti blisko povezana s oksidativnim stresom te da antioksidansi i hrana bogata hranjivim tvarima mogu pomoći u usporavanju procesa neurodegeneracije.

Pozivajući se na referentno istraživanje iz 2010. koje je pokazalo smanjenje poremećaja ponašanja u 21 pacijenta nakon 4 tjedna kontrolirane konzumacije soka od jabuke, proveli smo dvostruko slijepo, randomizirano istraživanje s paralelnim placebo skupinama tijekom 8 tjedana kako bismo procijenili učinak na poremećaje ponašanja, intelektualnu sposobnost, učestalost crijevnog motiliteta, kvalitetu života i biomarkere oksidativnog stresa u krvi gdje je primarna hipoteza bila da će kontrolirana konzumacija soka od jabuke smanjiti pogoršanje simptoma ponašanja u AB, a sve ostale procjene bile su sekundarni ciljevi istraživanja.

Mjerenja su provedena tijekom randomizacije, nakon 4 i 8 tjedana intervencije, te na kraju dvotjednog perioda praćenja radi evaluacije bilo kakvih promjena u usporedbi s randomizacijom. Mjerenja su provedena i tijekom probira ispitanika, a svrha je bila procijeniti kriterije uključivanja i isključivanja bolesnika za istraživanje.

Rezultati nakon 8 tjedana pokazali su da je kontrolirana konzumacija soka od jabuka povezana sa statistički značajnom redukcijom intenziteta agresivnih, agitacijskih i iritabilnih sindroma kao i ukupnih simptoma ponašanja u AB u usporedbi s placebom, dok nikakva druga procjena učinka nije pokazala statistički značajnu razliku.

S obzirom na nedostatak statistički značajnih promjena u biomarkerima oksidativnog stresa u krvi, vjerojatno je da je određena komponenta soka od jabuke odgovorna za pozitivan učinak na poremećaje ponašanja u AB te je taj učinak vjerojatno jači od antioksidacijskog učinka samog soka.

Ključne riječi: Alzheimerova bolest, sok od jabuke, kvaliteta života

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IMPLEMENTACIJA I VALIDACIJA HACCP PROTOKOLA ZA PRIPREMU BEZGLUTENSKIH OBROKA U BOLNICI Diana Vukman, Petra Kučan, Marinela Mamić Odjel za dijetetiku i prehranu, Klinika za dječje bolesti Zagreb, Klaićeva 10, Zagreb diana.vukman@kdb.hr

Priprema hrane u bolnicama jedan je od najzahtjevnijih proizvodnih procesa u bolničkom sektoru. Cilj svake bolnice je osigurati hranu koja je zdravstveno ispravna pošto je pacijentima koji konzumiraju bolničku hranu zdravlje već narušeno. Kada je riječ o celijakiji, kao najčešći uzrok neuspjeha u liječenju navodi se neadekvatno provođenje dijete bez glutena (DBG), uključujući nenamjerni unos glutena preko kontaminirane hrane.

Kako bi se omogućilo ispravno upravljanje pripremom specijalne DBG u sustavu bolničke kuhinje i osigurao siguran dnevni unos glutena za pacijente od iznimne je važnosti implementirati HACCP protokol za pripremu bezglutenskih obroka kojim će odrediti način pravilnog rukovanja i praćenje pripreme obroka kroz sve korake proizvodnog procesa. U sklopu ovog istraživanja izrađen je HACCP protokol za pripremu bezglutenskih obroka koji je implementiran u bolničkoj kuhinji. Uspješnost provođenja implementiranog sustava vrednovana je prema nalazima glutena u hrani. Uzorci pripremljenih obroka bez glutena analizirani su R5-sandwich ELISA metodom. Rezultati ovog istraživanja pokazali su učinkovitost HACCP sustava u pripremi DBG prije izrade HACCP protokola za pripremu obroka bez glutena i nakon njegove implementacije. Razina detektirane koncentracije glutena u niti jednom uzorku hrane nije bila viša od 20 mg/kg, što je prema Codex Alimentarius-u gornja dozvoljena granica glutena u hrani. Procijenjeni ukupni dnevni unos glutena nije bio viši od 10 mg u danu.

Ključne riječi: HACCP protokol, implementacija, ELISA metoda, gluten, dijeta bez glutena

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GLIKANI KAO BIOMARKERI BOLESTI POVEZANIH SA ŽIVOTNIM STILOM Gordan Lauc Farmaceutsko-biokemijski fakultet i Genos d.o.o, Zagreb, Hrvatska glauc@pharma.hr

Gotovo svi membranski i izvanstanični proteini su glikozilirani, te su za njihovo ispravno funkcioniranje nužni i polipeptidni i glikanski dijelovi molekule. Za razliku od polipeptidnog dijela koji je u potpunosti određen slijedom nukleotida u odgovarajućem genu, glikanski dijelovi nisu izravno zapisani u genomu, te je njihova struktura određena i genskim i okolišnim čimbenicima. Kako je i većina kompleksnih bolesti pod značajnim utjecajem okolišnih faktora, glikani su puno bolji biomarkeri za te bolesti od genskih polimorfizama.

Glikoanalitički laboratorij Genosa vodeći je laboratorij za visokoprotočnu glikomiku u svijetu, te smo u posljednjih nekoliko godina analizirali više od 60,000 uzoraka u sklopu različitih kliničkih i epidemioloških studija. U većini bolesti koji smo analizirali (uključujući dijabetes, upalne bolesti crijeva, kolorektalni karcinom, reumatoidni artritis, sistemski eritemski lupus i druge) pronašli smo značajna odstupanja u sastavu glikoma.

Neke od tih razlika vidljive su i nekoliko godina prije pojave prvih simptoma bolesti i omogućuju vrlo ranu, u nekim slučajevima čak i preventivnu dijagnostiku. Inicijalni rezultati intervencijskih studija pokazuju da je promjenom prehrane moguće promijeniti glikozilaciju proteina, što otvara mogućnost prevencije bolesti individualiziranim intervencijama u životni stil.

Ključne riječi: glikani, biomarkeri, životni stil

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MOTIVACIJA I MENTALNI TRENING Igor Čerenšek Mental Training Center d.o.o., Trnjanska cesta 63, 10000 Zagreb igor@mentalnitrening.hr

Motivacija je skriveni pretpostavljeni proces o kojem zaključujemo analizom ponašanja.

Iako mnogi govore o tome koliko su prvi koraci u pokretanju promjene s ciljem unaprjeđenja zdravlja važni, rijetki uzimaju u obzir što promjena podrazumijeva, koliko ona traje i koliko je teško održati motivaciju u samom procesu. U procesu promjene svaki pojedinac prolazi određene faze i ako nakon faze promišljanja o promjeni donese odluku da želi krenuti u proces, potrebno je osvijestiti koji je mehanizam postojanja njegove trenutne navike u razmišljanju i ponašanju kako bi je mogao promijeniti. Pronalazak i razumijevanje navike koja je tzv. “killer habit” ključ je uspješnog pokretanja procesa promjene. Tek onda ima smisla definirati pozitivne, osobno važne ciljeve u procesu te ih zapisati prateći SMART kriterij postavljanja ciljeva kako bi motivacija bila relativno stabilna. Međutim, jednom kad je promjena pokrenuta, pojedinac će naići na relapse koje je potrebno razumjeti, prevenirati pa čak i planirati. Relaps tada također možemo koristiti kao motivacijski faktor. Kako bi osoba ostvarila stvarnu osobnu promjenu poželjno je koristiti tehnike pozitivnog samogovora kao primarno kognitivne tehnike, pozicije snage kao primarno ponašajne tehnike te već spomenuto postavljanje ciljeva i osvještavanja procesa ili pak nekih drugih tehnika koje će nam pomoći da proces bude uspješan i dugotrajno efikasan za svakog pojedinca. Dakle, mentalni trening i mentalna priprema su uz prehranu i tjelesnu aktivnost važan dio procesa promjene s ciljem unaprjeđenja zdravlja.

Ključne riječi: motivacija, mentalni trening, promjena, killer habit, relaps

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KLINIČKE INDIKACIJE ZA PRIMJENU PROBIOTIKA Iva Hojsak Referentni centar za dječju gastroenterologiju i prehranu, Klinika za dječje bolesti Zagreb, Klaićeva 10, Zagreb ivahojsak@gmail.com

Probiotici su živi organizmi koji, ako se primjene u odgovarajućoj količina, imaju pozitivan učinak na zdravlje domaćina. Mnogo je znanstvenih i stručnih radova koji se bave temom probiotika, a govore o njihovoj uporabi u različitim kliničkim indikacijama.

Navedeno značajno otežava praktičnu primjenu probiotika, odnosno kliničarima je teško ostati informiran o tome koji soj probiotika primijeniti za koju indikaciju. Znanstveni dokazi jasno pokazuju da je učinak probiotika ovisan o soju te da preporučiti treba samo onaj soj čija je učinkovitost dokazana u dobro dizajniranim dvostruko slijepim randomiziranim studijama.

Na temelju znanstvenih dokaza sojevi Lactobacillus rhamnosus GG (LGG), Saccharomyces boulardii i Lactobacillus reuteri DSM 17938 mogu se preporučiti u liječenju akutnog gastroenteritisa jer smanjuju njegovo trajanje za jedan dan. Slično tome, LGG i S. boulardii učinkoviti su u prevenciji antibiotikom uzrokovanog proljeva, dok je S. boulardii učinkovit i u prevenciji C. difficile kolitisa. Osim toga, LGG pokazao se učinkovitim u prevenciji nozokomijalnog proljeva.

U funkcijskim tegobama L. reuteri DSM 17938 pokazao se učinkovitim u liječenju dojenačkih kolika, ali samo u dojene djece. Za stariju djecu, sve je više dokaza da primjena probiotika smanjuje funkcijske tegobe (najviše LGG-a za sindrom iritabilnog kolona te L. reuteri DSM 17938 za funkcijsku abdominalnu bol), međutim razina dokaza nije dovoljno jaka za jasne smjernice.

Ključne riječi: probiotici, klinička primjena, Lactobacillus, Saccharomyces

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SUPLEMENTACIJA VITAMINIMA I MINERALNIM TVARIMA U ZDRAVE DOJENČADI I MALE DJECE Ivana Rumbak Laboratorij za znanost o prehrani, Prehrambeno-biotehnološki fakultet Sveučilišta u Zagrebu, Pierottijeva 6, 10000 Zagreb icecic@pbf.hr

Stav svih priznatih svjetskih udruženja nutricionista i dijetetičara je da je najbolja prehrambena strategija za promicanje optimalnog zdravlja i smanjenje rizika od kroničnih bolesti odabir širokog raspona raznolikih nutritivno bogatih namirnica. Prehrana koja se temelji na raznovrsnosti najbolji je način za unos neophodnih hranjivih tvari jer se takvim obrascem prehrane unose i mnoge druge tvari koje pogoduju zdravlju. Procjena prehrambenog statusa dojenčadi i male djece bi trebala prethoditi uvođenju dodataka prehrani koji sadrže vitamine i mineralne tvari. U slučaju specifičnih nedostataka vitamina i mineralnih tvari može se razmotriti upotreba dodataka prehrani. Općenito, stav Američke akademije za pedijatriju je da je u dojenčadi hranjene isključivo majčinim mlijekom nužno uključiti dodatke prehrani vitamina D neposredno nakon rođenja, i željezo u dobi od 4-6 mjeseci starosti te dok se u prehranu dojenčeta ne uključe namirnice koje su dobar izvor željeza. U većini bolnica vitamin K se novorođenčadi daje neposredno nakon rođenja kako bi se spriječio krvarenje i kao profilaksa hemoragijske bolesti. U dojenčadi hranjene dojenačkim formulama tijekom prve godine života preporučuju se formule obogaćene željezom, a ukoliko je dnevni unos hrane za dojenčad nizak treba razmotriti i uključivanje dodataka prehrani vitamina D. ESPGHAN (Europsko društvo za pedijatrijsku gastroenterologiju, hepatologiju i prehranu) preporučuje uključivanje dodataka prehrani vitamina D čak i nakon prve godine života, posebno kod određenih rizičnih skupina. Za korištenje dodataka prehrani u male djece/djece preporuke nisu usklađene. Američka akademija za pedijatriju ne podržava rutinsko uključivanje dodataka prehrani u prehranu zdrave djece, osim fluorida i to u područjima u kojima se ne primjenjuje fluoridacija.

Istodobno, Ministarstvo zdravlja Ujedinjenog Kraljevstva preporučuje da sva djeca u dobi od 6 mjeseci do 5 godina svaki dan uzimaju vitaminski dodatak prehrani koji sadrži vitamin A, vitamin C i vitamin D. Uporaba dodataka prehrani može biti opravdana u zdrave djeca iz čije su prehrane isključene čitave skupine namirnica i djece sa selektivnim unosom hrane. Ne preporučuje se uporaba dodataka prehrani koji uključuju doze vitamina i mineralnih tvari koje višestruko premašuju preporučene vrijednosti, a pri planiranju uvođenja dodataka prehrani treba uzeti u obzir i unos vitamina i mineralnih tvari putem obogaćenih namirnica. Roditeljima treba ukazati na toksične razine i posljedice unosa toksičnih razina vitamina i mineralnih tvari, posebno vitamina topljivih u mastima. Posebnu pozornost treba posvetiti pohrani dodataka prehrane izvan dosega djece jer mnogi proizvodi izgledom i okusom mogu podsjećati na bombone.

Ključne riječi: dodaci prehrani, dojenčad, mala djeca, vitamini, mineralne tvari

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DA LI JE FUNKCIONALNA HRANA ZAISTA FUNKCIONALNA - ŠTO KAŽU KLINIČKA ISTRAŽIVANJA? Ivana Rumora Samarin Laboratorij za kemiju i biokemiju hrane, Prehrambeno-biotehnološki fakultet Sveučilišta u Zagrebu, Pierottijeva 6, 10 000 Zagreb irumora@pbf.hr

Razvoj koncepta funkcionalne hrane krenuo je još osamdesetih godina prošlog stoljeća u Japanu, a u posljednjih 20-ak godina bilježi značajan rast u popularnosti i potrošnji širom svijeta. Funkcionalna hrana, iako nema usuglašene definicije, podrazumijeva svu hranu (prirodno nutritivno vrijednu, obogaćenu ili na bilo koji način poboljšanih svojstava), koja ima potencijalan učinak na zdravlje kada se konzumira kao dio pravilne i uravnotežene prehrane. Upravo ta tvrdnja da može utjecati na zdravlje utječe na popularnost i povećanu potražnju te konzumaciju funkcionalnih proizvoda u svijetu. No, još uvijek se kontroverznim smatra potencijalni učinak funkcionalne hrane na smanjivanje i modifikaciju zdravstvenih rizika, kao i ishoda samih bolesti.

Iako je sve više dokaza o tome kako neki sastojci hrane, koji se ne smatraju nutrijentima u užem smislu, mogu imati pozitivan učinak na zdravlje, dizajn samih istraživanja, kao i jačina dokaza koja podržavaju funkcionalnost same hrane, značajno se razlikuju. Velik je broj in vitro te in vivo istraživanja na animalnim modelima, no nedostaje veći broj randomiziranih kliničkih studija za velik broj funkcionalne hrane kako bi se postigla adekvatna razina značajnosti i jačina dokaza, jer randomizirana klinička istraživanja predstavljaju glavni alat za procjenu uzročno-posljedičnih veza između komponenata hrane i zdravlja ljudi.

Uzimanjem u obzir dostupne znanstvene literature ističe se potreba da se potencijalni učinci na zdravlje ljudi analiziraju primjenom nezavisnih znanstvenih kliničkih istraživanja pod realnim uvjetima s posebnim naglaskom na način djelovanja, bioraspoloživost, djelotvornost i metabolizam, ali i utvrđivanje mogućih štetnih učinaka.

Ključne riječi: funkcionalna hrana, obogaćivanje hrane, zdravstveni učinak, klinička istraživanja

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DIJETOTERAPIJSKI PRISTUP KOD PACIJENATA NA HEMODIJALIZI Ivica Vrdoljak1, Martina Bituh2, Ines Panjkota Krbavčić2 KBC Rijeka, Istarska 43, 51000 Rijeka, Hrvatska 2 Prehrambeno-biotehnološki fakultet, Pierottijeva 6, Zagreb, Hrvatska ivica.vrdoljak@kbc-rijeka.hr 1

Kontrola serumskih fosfata i kalcija važna je za prevenciju i liječenje hiperfosfatemije i sekundarnog hiperparatiroidizma kod bolesnika na hemodijalizi. Osim pravilnog izbora količine i vrste namirnica, za odgovarajući unos kalcija, fosfora i proteina hranom bitan je i način pripreme i termičke obrade hrane. Različiti načini pripreme i termičke obrade namirnica utječu na sadržaj kalcija, fosfora i proteina u gotovoj hrani.

Termička obrada većine ispitanih namirnica uzrokuje značajno smanjenje sadržaja fosfora bez značajnog smanjenja udjela proteina. Kod svježeg i zamrznutog povrća gubici fosfora su od 27% do 43%, kod različitih vrsta mesa 10%- 49%, tjestenine 7%, te riže 22,8%. Sadržaj kalcija kuhanjem se povećava kod svih uzoraka, a smanjenje je utvrđeno samo kod pirjanja na ulju, povrća (8-35%) i pilećeg mesa (12-40%). Kuhanje u vodi i pirjanje na ulju uz dodatak manje količine vode značajno smanjuje sadržaj fosfora bez utjecaja na sadržaj proteina u gotovoj hrani. Namakanje mesa u hladnoj vodi jedan sat prije termičke obrade doprinosi dodatnom smanjenju sadržaja fosfora.

Na temelju dobivenih rezultata osmišljeni su novi jelovnici s optimiziranim udjelima kritičnih nutrijenata. Nastavak istraživanja obuhvaćao je 47 pacijenata koji su podijeljeni u eksperimentalnu (n=25) i kontrolnu skupinu (n=22). Svi su pacijenti dobili standardnu edukaciju o prehrani bolesnika na hemodijalizi. Ispitanici u eksperimentalnoj skupini prošli su dodatnu edukaciju o načinima pripreme i termičke obrade hrane za smanjenje sadržaja fosfora, zadržavanje proteina i odgovarajući sadržaj kalcija.

Tijekom jednogodišnje studije na pacijentima srednja promjena razine fosfata u serumu je smanjenje -0,3 (-0,4-0,1) u eksperimentalnoj skupini i -0,2 (-0,5-0,1) u kontrolnoj skupini. Albumini u serumu, nPCR i antropometrijski status bolesnika nije se značajno promijenio, a terapija vezačima fosfora značajno se smanjila u eksperimentalnoj skupini.

Pružanje dodatne edukacije pacijentima na hemodijalizi o specifičnim metodama za pripremu i termičku obradu hrane i primjena preporuka kod pripreme obroka mogu smanjiti razinu serumskih fosfata, PTH u plazmi i doze terapije vezačima fosfora bez značajnog povećanja terapije kalcitriolom i negativnog utjecaja na prehrambeni status bolesnika. Optimiziranom prehranom može se umanjiti rizik od hiperfosfatemije i sekundarnog hiperparatiroidizma.

Ključne riječi: hemodijaliza, hiperfosfatemija, proteini, sekundarni hiperparatiroidizam, termička obrada hrane

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REZISTENTNI ŠKROB – IZMEĐU ŠKROBA I VLAKNA Đurđica Ačkar, Jurislav Babić, Antun Jozinović, Drago Šubarić Prehrambeno-tehnološki fakultet Osijek, Sveučilište Josipa Jurja Strossmayera u Osijeku, Kuhačeva 20, 31 000 Osijek jbabic@ptfos.hr

Škrobne namirnice glavni su izvor energije u prehrani i u razvijenim i u nerazvijenim zemljama. U ljudskom tijelu škrob se metabolizira do glukoze, koja se apsorbira u tankom crijevu. Međutim, na probavljivost škroba utječu različiti faktori – od sastava hrane, načina pripreme (sirova hrana, kuhanje, prženje, pečenje), omjer udjela amiloze i amilopektina itd., do fizioloških faktora, karakterističnih za svakog pojedinca. Prema tome, razlikuju se tri tipa škroba: brzo probavljivi, sporo probavljivi i rezistentni škrob, koji neprobavljen prelazi u debelo crijevo gdje podliježe fermentaciji koju provodi crijevna mikroflora, producirajući kratkolančane masne kiseline.

American Association of Cereals Chemists i the Food Nutrition Board of Institute of Medicine of the National Academies rezistentni škrob svrstavaju u vlakna, a EFSA je objavila znanstveno mišljenje prema kojemu postoji uzročno-posljedična veza između konzumacije hrane bogate rezistentnim škrobom i sniženja post-prandijalnog glikemijskog odgovora. Veliki broj znanstvenih istraživanja pokazuje da bi rezistentni škrob mogao imati i druge povoljne utjecaje na zdravlje: pomoć u liječenju kroničnih bolesti bubrega, sniženja razine lipida u krvi, povećanje sitosti i pomoć u održavanju tjelesne mase.

Rezistentni škrob dijeli se na pet tipova: RS1 (uklopljen u staničnu stijenku zbog čega je fizički nedostupan enzimima), RS2 (gusto pakirani polimeri koje enzimi teško hidroliziraju), RS3 (retrogradirani škrob), RS4 (kemijski modificirani škrob) i RS5 (kompleksi amiloze s lipidima). RS1, RS2, RS3 i RS5 mogu biti prirodno prisutni u hrani, dok se RS4 isključivo proizvodi kemijskom modifikacijom. Proizvesti se mogu i RS3 postupcima fizikalne modifikacije i RS5 kontroliranim kompleksiranjem amiloze i lipida.

Ključne riječi: probavljivost škroba, vrste rezistentnog škroba, utjecaj na zdravlje, proizvodnja

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BJELANČEVINE – TEMPIRANJE I UNOS – PREPORUKE ZA VRHUNSKE SPORTAŠE Katarina Zupančič Medikor d.o.o., Jaruščica 9E, 10020 Zagreb vukelick@yahoo.com

Prehrana je, uz trening, neizostavan dio pripreme sportaša te također utječe na sportske performanse. Bjelančevine su jedan segment prehrane kojima se pridodaje velika pažnja. Bitan je njihov unos, tajming i kvaliteta. Djeluju kao okidač ali su i gradivni dio za sintezu mišićnih vlakana i metaboličkih proteina. Sinteza mišićnih proteina (eng. muscle protein synthesis MPS) je pojačana najmanje 24 sata nakon pojedinačnog treninga s opterećenjem, s dodatno visokom osjetljivošću na unos bjelančevina u ovom periodu. Trenutne preporuke za dnevni unos proteina su 0,8 g/kg TM/dan i smatraju se definitivno preniskim za potrebe sportaša. 1,2 – 2,0 g/kg TM/dan bjelančevina dnevno zadovoljavaju potrebe tijela za metaboličkom adaptacijom, popravkom i remodeliranjem.

Međutim, pojedini periodi u trenažnom procesu zahtijevaju još i veći unos proteina, od čak 3,0 g/kg TM/dan i više, pogotovo ako je energetski unos niži ili je sportaš u periodu mirovanja radi ozlijede. Tako se smanjuje gubitak nemasne tjelesne mase. Bjelančevine je najbolje rasporediti u umjerenim količinama u sve obroke u danu s razmakom od 3 do 5 sati između obroka, i dodatno u prvom obroku nakon treninga. Preporuke proteina po serviranju se kreću oko 0,25 g visoko kvalitetnih proteina po kilogramu tjelesne mase, ili u ukupnoj količini 20 – 40 g u svakom obroku. Visoko kvalitetni proteini sadrže esencijalne aminokiseline (eng. essential amino acids EAA) koje pozitivno utječu na MPS, pogotovo aminokiseline razgranatog lanca (eng. branched-chain amino acids BCAA) između kojih se posebno ističe aminokiselina leucin. Iako u obroku nakon treninga ugljikohidrati ne utječu na sintezu mišićnih bjelančevina, njihov unos pozitivno utječe na sintezu mišićnog glikogena. Kao zadnji obrok u danu, količina mliječnog proteina kazeina od 30 - 40 g ima pozitivan utjecaj na MPS i metabolizam. Ukupni unos bjelančevina u danu je najbitniji kada želimo potaknuti pozitivne adaptacije na trening opterećenjem, dok je sam tajming relevantan najviše kod profesionalnih sportaša, a tek neznatan kod rekreativaca. Količina unesenih proteina utječe na performansu sportaša koji se bave sportovima snage, dok sportaši koji treniraju sportove izdržljivosti više pažnje moraju posvetiti unosu ugljikohidrata.

Ključne riječi: bjelančevine, tempiranje bjelančevina, sportaši

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UTJECAJ UMJETNIH SLADILA NA ZDRAVLJE Maja Budeč, Martina Bevardi, Jasna Bošnir, Adela Krivohlavek Nastavni zavod za javno zdravstvo „Dr.Andrija Štampar“, Mirogojska cesta 16, 10000 Zagreb maja.budec@stampar.hr

Opće je poznato da je šećer glavni uzrok kvarenja zubi. Nadalje, debljina povećava rizik od srčanih bolesti, dijabetesa, visokog krvnog tlaka, žučnih kamenaca, problema s kralježnicom i artritisa. Šećer nije jedini uzrok, dakako, ali prisutnost šećera u hrani potiče apetit.

Kako bi smanjili kalorijski unos, šećere zamjenjujemo umjetnim sladilima koja služe kao vrlo solidna niskokalorijska zamjena. Sladila su tvari koje se koriste za davanje slatkog okusa namirnicama ili se nalaze u stolnim sladilima. Sladila se svrstavaju u skupinu prehrambenih aditiva te se označavaju E brojevima (E420, E421 te E 950-E970). Dijele se na umjetna sladila ili samo sladila i zamjene za šećer (poliole). Umjetna sladila mogu biti i po nekoliko stotina puta slađa od šećera, nemaju gotovo nikakvu kalorijsku vrijednost i dodaju se namirnicama u vrlo malim količinama (npr. ciklamat (E952), saharin (E954), taumatin (E957) i neohesperidin DC (E959)) dok zamjene za šećer (npr. sorbit (E420), manitol (E421), izomalt (E953), maltitol (E965), laktitol (E966) i ksilitol (E967)) imaju u usporedbi sa šećerom oko 40% manje kalorija, a slade samo malo slabije od šećera, pa se namirnicama dodaju u gotovo istim količinama kao šećer. Najveća dopuštena količina pojedinih sladila koja se dodaje u određenu skupinu prehrambenih proizvoda je propisana Uredbom o prehrambenim aditivima br. 1333/2008 Europskog parlamenta i Vijeća (zadnje izmjene i dopune 2017.).

Provode se brojna istraživanja o utjecaju umjetnih sladila na ljudsko zdravlje jer se oni dodaju isključivo kao zamjena za šećer prema tome i za određenu skupinu potrošača.

Iako su dosadašnja istraživanja bila kontradiktorna ukoliko se sladila koriste u količinama dozvoljenim Uredbom sigurna su za ljudsko zdravlje.

Ključne riječi: zdravlje, umjetna sladila, prehrambeni aditivi

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RAZGRANATE AMINOKISELINE, SPORTSKA PREHRANA I ENERGETSKA HOMEOSTAZA Raúl López-Grueso Specialisation Group in Nutrition and Dietetic for Physical Activity and Sport (GE-NuDAFD) Spanish Academy of Nutrition and Dietetic; Spain. rlopezgrueso@gmail.com

U sportskoj prehrani zanimacija za uporabom ergogenih pomagala za povećanje performansi, zdravlja ili u oba cilja (što bi bilo najprikladnije) je sveprisutna. Najvažniji i najčešći ciljevi upotrebe ergogenih sredstava su smanjenje masnog tkiva ili umora, te povećanja mišićne mase i energetskih zaliha koji su ograničeni u za izvođenje određenih vježbi ili sporta. Kada je riječ o mišićnoj masi u odnosu na sport i proteine, aminokiseline razgranatog lanca (eng. branched-chain amino acids - BCAA) su neke od najpoželjnijih dodataka prehrani, no njihovo djelovanje još uvijek nije u potpunosti jasno.

Istraživanje Stokesa i suradnika ispitivalo je zaključilo da je održavanje mišićne mase kroz život važan čimbenik za očuvanje metabolizma, energetske homeostaze i lokomotorike. Skeletni mišić jedan je od najvećih doprinosa potrošnji energije bez obzira da li se radi o sportašima, mladim ili starijim osobama, zdravim ljudima ili osobama s bilo kojom patologijom.

Od velikog interesa je bilo znati regulaciju sinteze proteina mišića ili njihova raspada u donosu na aminokiseline. Na net bilancu proteina (eng. net balance protein - NPB) utječe količina aminokiselina i izvori iz kojih su dobiveni, posebno leucin te esencijalne aminokiseline i njegove količine (npr. 40 g proteina u usporedbi s 20 g ili preporučenom količinom u svakom obroku, 0,24-0,30 g / kg ).

Stoga je neophodno znati kako energetska ravnoteža ili ograničenje čine te parametre oscilirajućima u kliničkim i atletskim uvjetima.

Funkcioniranje crijevne mikrobiote, jetre, tkiva slezene ili transporta krvnih žila različitih BCAA, kao i metabolizma (uključujući katabolizam) aminokiselina, igraju bitnu ulogu u proizvodnji energije, sintezi mišićnog tkiva, uree, pa čak i proizvodnje neurotransmitera.

Poznavanje funkcioniranja i ograničenja konzumiranih BCAA je neophodno, bilo samostalno ili kao kompletan protein, kao suplement ili u obliku „prave hrane“. Osobito je važno uzeti u obzir varijable osobe koja vježba, kao što su tjelesna masa, način vježbanja i ciljevi, kako bi optimizirali strategije uzimanja BCAA. Ključne riječi: protein, skeletni mišić, vježbanje, suplementacija, zdravlje, hrana

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UTJECAJ UGLJIKOHIDRATA I PROTEINA U PREHRANI NA CRIJEVNU MIKROBIOTU I NJIHOVE METABOLITE Silvia W Gratz Rowett Institute, University of Aberdeen, UK s.gratz@abdn.ac.uk

Fermentacija i metabolizam u ljudskom debelom crijevu (kolonu) uvelike je pod utjecajem dijetetskih ostaka. Poznato je da fermentacijom ugljikohidrata nastaju korisne masne kiseline kratkog lanca, dok fermentacija proteina dovodi do više problematičnih krajnjih proizvoda. Dokazano je da prehrana u cilju gubitka tjelesne mase bogata proteinima sa smanjenim udjelom ugljikohidrata izaziva promjene u sastavu fecesa, ali ostaje nejasno kakvu ulogu u ovome imaju gubitak težine, ugljikohidrat i protein. Provedeno je nekoliko humanih intervencijskih studija u muških pretilih osoba koje konzumiraju uravnoteženu prehranu, stoga se provelo i trenutno istraživanje kako bi se posebno promatrala ova tri parametra. 18 pretilih muških volontera konzumiralo je uravnoteženu prehranu za održavanje tjelesne mase, čemu slijede tri različite dijete u cilju redukcije tjelesne mase, slučajnim redoslijedom svakih 10 dana. Ove dijete se sastoje od uravnotežene prehrane s preporučenim udjelom proteina, uravnotežene prehrane dopunjene dodatnim aminokiselinama i prehrane s visokim udjelom proteina. Na kraju svakog razdoblja prehrane prikupljeni su i analizirani fekalni uzorci za SCFA, fenolne metabolite i dušične spojeve. Fekalni metaboliti su zatim korelirani s različitim prehrambenim obrascima.

Fekalni SCFA profili znatno su se promijenili kada su volonteri konzumirali dijetu s visokim udjelom proteina, ali ne i u osoba koje su provodile uravnoteženu prehranu s preporučenom količinom proteina. Fekalna ferulinska kiselina smanjena je na u fecesu tijekom provođenja uravnotežene prehrane s dodanim aminokiselinama i u visokoproteinskoj prehrani, ali ne i kada se provodila prehrana s normalnim udjelom proteina. Fekalni p-krezol i HCA su povišeni na visokoproteinskoj prehrani, a ugljikohidrati su pozitivno korelirali s SCFA i ferulinskom kiselinom. Produkti fermentacije proteina (BCFA, PLA) kao i BALD, NOC i HCA negativno su povezani s ugljikohidratima, ali nisu bili povezani s udjelom proteina u prehrani. NOC i PHIP bili su povezani s udjelom mesa u prehrani.

Konzumiranje prehrane s visokim udjelom proteina tijekom 10 dana rezultiralo je promjenom uzoraka fekalne fermentacije sa smanjenim zaštitnim metabolitima i povećanim problematičnim metabolitima koji se izlučuju. Normalna prehrana za redukciju tjelesne mase nije imala sličan učinak. Od svih nutrijenata, ugljikohidrati i vlakna bili su najsnažniji u odnosu na smjene u metabolitima, dok su proteini imali malu ulogu. Ovi nalazi upućuju na to da nedostatak ugljikohidratna mijenja fermentaciju u kolonu prema štetnom profilu metabolita.

Ključne riječi: metabolizam mikrobiote, feces, prehrana, protein, ugljikohidrat, ferulinska kiselina

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BUDUĆNOST PREHRANE Sander Kersten Division of Human Nutrition and Health, Wageningen University, Stippeneng 4, 6708WE, Wageningen, Netherlands sander.kersten@wur.nl

U modernom društvu, potrošači razvijaju ogroman interes za svoje osobno zdravlje i blagostanje. Učinkovit način poboljšanja osobnog zdravlja i blagostanja najčešće se čini kroz promjene u prehrani. Doista, pravilna prehrana predstavlja kamen temeljac zdravog načina života. Prehrambena industrija i trgovci na malo sve više prepoznaju važnost usklađivanja sa stavovima i percepcijama potrošača te uspijevaju zadovoljiti individualne potrebe potrošača. Nažalost, prehrambene smjernice temeljene na dokazima ne uzimaju u obzir pojedinca njegove osobine, potrebe i sklonosti. Zapravo, istraživanje prehrane i zdravlja koje čine osnovu za opće prehrambene smjernice imaju tri glavne slabosti: 1) Usredotočuje se na ono što je najbolje za stanovništvo, a time i zanemaruje pojedinca.

Dijetetske smjernice nisu jasno optimizirane za pojedinog potrošača. 2) Fiksirana je na dugoročne učinke prehrane i vezu s kroničnim bolestima, čime se ne uzimaju u obzir kratkoročni učinci hrane na tjelesno i mentalno zdravlje. 3) Prehrambene smjernice uglavnom se temelje na opservacijskim studijama koje po prirodi ne mogu utvrditi uzročnost. Kao rezultat toga, suvremena istraživanja prehrane sve se više ne povezuju s potrebama potrošača. Potrebna je velika revizija, što dovodi do novog istraživačkog modela karakteriziranog snažnim usredotočenjem na pojedinca, bližom pažnjom na kratkoročne učinke hrane na tjelesno i mentalno blagostanje te bolje razumijevanje osnovnih mehanizama. Nedavna tehnologija donijela je nove alate i uređaje koji su na rubu revolucionarnih istraživanja ljudske prehrane. Naime, nosivi mjerači omogućuju realno i kontinuirano praćenje različitih parametara, uključujući razinu glukoze u krvi koju je odobrila FDA - i tjelesna aktivnost. Za potrošače, trgovce na malo i prehrambene tvrtke, informacije koje dobivaju putem nosivih mjerača pružaju izvrsne mogućnosti za poboljšane, prilagođene prehrambene preporuke i pružaju znanstvenu osnovu za personalizirani marketing.

Ključne riječi: prehrana, budućnost, način života, individualne potrebe

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INOVATIVNI PRISTUP DEBLJINI U SMISLU JAVNOZDRAVSTVENOG DJELOVANJA Sanja Musić Milanović Hrvatski zavod za javno zdravstvo, Rockefellerova 7, 10 000 Zagreb sanja.music@hzjz.hr

Prekomjerna tjelesna masa i debljina jedan su od najvećih javnozdravstvenih problema današnjice kako u Hrvatskoj tako i u cijelom svijetu. Ova stanja prepoznata su kao jedini značajni čimbenik rizika za razvoj pet najčešćih kroničnih nezaraznih bolesti. Kako bi se zaustavio rastući trend morbiditeta i mortaliteta od ovih bolesti, Ministarstvo zdravstva pokrenulo je javnozdravstveni projekt „Živjeti zdravo“ 2002. godine. Hrvatski zavod za javno zdravstvo u skladu s mnogobrojnim Hrvatskim i međunarodnim javnozdravstvenim strategijama razvio je sveobuhvatni program promicanja zdravlja „Živjeti zdravo“, kojeg je Vlada Republike Hrvatske 2015. godine proglasila Nacionalnim programom.

Cilj programa je kroz pet komponenata informirati, educirati i senzibilizirati građane Republike Hrvatske svih dobnih skupina o načinima prevencije prekomjerne tjelesne mase i debljine te očuvanja tjelesnog, mentalnog i spolnog zdravlje.

U komponenti „Zdravstveno obrazovanje“ naglasak je stavljen na edukaciju školske djece, učitelja i osoblja škola o dostupnosti pravilne prehrane i tjelesne aktivnosti.

Primjenom „Poligona za tjelesnu aktivnost“ u osnovnim školama koje nemaju sportsku dvoranu te preporuka za „Svakodnevno 10 minutno tjelesno vježbanje“ cilj je očuvati naviku aktivnog kretanja s kojom djeca dolaze u školu. Također, kako bi se osigurala pravilna prehrana učenika u osnovnim školama izrađena su i distribuirana 37 tjedna školska menija usklađena s Nacionalnim smjernicama za prehranu učenika u osnovnim školama.

Komponenta „Zdravlje i tjelesna aktivnost“ poziva ljude svih dobnih skupina da se uključe u provođenje redovite tjelesne aktivnosti hodanja.

Debljina se prevenira i odabirom nutritivno prihvatljivih namirnica, a u odabiru pomaže komponenta „Zdravlje i prehrana“ s Jamstvenim žigom „Živjeti zdravo“ kojim se označavaju namirnice koje zadovoljavaju najviše nutritivne kriterije.

Komponenta „Zdravlje i radno mjesto“ je orijentirana na očuvanje i unapređenje zdravlja na radnom mjestu. Kako bi se to postiglo osmišljeno je „Svakodnevno vježbanje na radnom mjestu“ te „Prehrambene smjernice za radno aktivnu populaciju“ a sve s ciljem stvaranja zdravog radnog mjesta i poboljšanja zdravlja radnika.

Komponenta „Zdravlje i okoliš“ uz edukaciju djece od najranije dobi o pravilnoj prehrani i prevenciji debljine kroz igru na otvorenom, ima za cilj promicanje prosocijalnog ponašanja, organizaciju slobodnog vremena i međugeneracijskog druženja.

Ključne riječi: debljina, Živjeti zdravo, promicanje zdravlja, pravilna prehrana

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VEGETARIJANSKA I VEGANSKA PREHRANA U DJECE Tena Niseteo Referentni centar za dječju gastroenterologiju i prehranu, Klinika za dječje bolesti Zagreb, Klaićeva 16, 10000 Zagreb tniseteo@gmail.com

Eliminacijska prehrana podrazumijeva svaki vid prehrane u kojemu postoji namirnica ili skupina namirnica koje se izbjegava konzumirati. Ovakav način prehrane može biti medicinski opravdan (nutritivne alergije, celijakija, intolerancija laktozu ili fruktozu, metaboličke bolesti poput galaktozemije ili fenilketonurije, i dr.) ili osobni izbor roditelja i/ili djeteta, gdje se najčešće spominju vegetarijanstvo i veganstvo. Eliminacijska prehrana koja je medicinski opravdana služi liječenju pojedinih bolesti te se eliminira samo ona namirnica ili skupina namirnica koja je sporna.

Vegetarijanstvo je termin koji opisuje cijeli niz prehrambenih obrazaca koji načelno karakterizira eliminaciju pojedinih ili svih namirnica životinjskog (animalnog) podrijetla.

Naime, upravo s obzirom na razinu restrikcije unutar prehrane, odnosno, raspon eliminacije namirnica životinjskog podrijetla vegetarijanstvo se može podijeliti na 1. semi-vegetarijanstvo, 2. pesce-vegetarijanstvo, 3. lakto-ovo-vegetarijanstvo, 4. laktovegetarijanstvo, 5. veganstvo (frutarijanstvo, friganstvo, makrobiotika, rastafarijanstvo,...) i 6. sirovojedstvo. Veganstvo, kao grana vegetarijanstva, podrazumijeva apsolutnu eliminaciju svih namirnica životinjskog podrijetla te se prehrana zasniva isključivo na namirnicama biljnog podrijetla, štoviše pojedini vegani (osobe koje provode veganski način prehrane) čak ne koriste niti predmete za osnovnu dnevnu uporabu koji su životinjskog porijekla, poput primjerice kožne odjeće i obuće, vune i svile.

Učestalost vegetarijanstva i veganstva polako raste, kako u svijetu, tako i u Europi i u Hrvatskoj, te je se za sada, u nas, 3,7 % državljana deklariralo vegetarijancima, što ulazi u europski prosjek koji iznosi od 2 do 5%. Važno je naglasiti da je ovaj vid prehrane puno češće povezan i s tzv. zdravijim načinom života općenito, međutim, tu temu vrlo je teško provesti zadovoljavajuća klinička ispitivanja.

Pedijatrijske prehrambene smjernice u Hrvatskoj referiraju se na one europske gdje provođenje vegetarijanske koja uključuje namirnice životinjskog porijekla (semi-, pesce-, lakto-ovo-, lakto-vegetarijanstvo) smatraju prehranom koja može priskrbiti adekvatne količine svih nutrijenata u svim dobnim skupinama djece. S druge strane, medicinska struka podržava i stav o neprihvaćanju veganske prehrane kao alternativne opcije u slučaju hranjenja dojenčadi. Naime, ovako strogim restriktivnim načinom prehrane se vrlo teško postižu adekvatne količine energije i nutrijenata te su lako mogući razvoji deficita, osobito kad je u pitanju dojenačka i rana dječja dob.

Ključne riječi: dojenčad, mala djeca, vegetarijanstvo, veganstvo

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PRIMJENA FUNKCIONALNE PREHRANE U SMANJENJU I POBOLJAŠANJU RIZIKA OD BOLESTI Amela Ivković O’Reilly1, Ševala Hodžić2 Član udruženja nutricionista Irske, Član udruženja nutricionista Velike Britanije, Član kraljevskog medicinskog udruženja Velike Britanije Dip. NT, M.B.A.N.T M.N.T.O.I M.R.S.M 2 CIS- Univerzitet Sarajevo, Bosna i Hercegovina

1

Primarna uloga ishrane je da obezbjedi dovoljno hranljivih sastojaka da zadovolji nutritivne zahtjeve pojedinca. Sve je više naučnih dokaza koji podržavaju hipotezu da neke hrane i komponente hrane imaju korisne fiziološke i psihološke efekte iznad pružanja osnovnih nutrijenata. Naše predavanje se prvenstveno fokusira na adresiranje primjene funkcionalne hrane u smanjivanju i poboljšanju rizika od bolesti, tj.moždanog udara. Koristili smo primjer klijenta (koautor ovog predavanja) kao platformu.

Funkcionalna hrana je hrana koja ima povoljan uticaj na ljudsko zdravlje mimo uobičajnih nutritivnih funkcija. Biološki aktivna jedinjenja su nosioci povoljnog uticaja funkcionalne hrane. Brojni naučni dokazi govore u prilog tome da je ishrana bogata pojedinim namirnicama (kao što su to na primjer voće i povrće) direktno u vezi sa smanjenim rizikom od hroničnih, nezaraznih bolesti, tako da se na tim saznanjima razvio koncept funkcionalne hrane. Otkrivaju se funkcionalne osobine tradicionalnih namirnica, ali se dizajniraju i nove funkcionalne namirnice. Uobičajne izjave koje prate tu vrstu namirnica mogu se svrstati u dvije kategorije: (1) izjave o odnosu strukture i funkcije (engl. Structure and function claims) moraju da budu istinite i da ne dovode u zabludu potrošača. Te izjave ne moraju da budu odobrene od strane FDA; (2) zdravstvene izjave (engl. Health claims ili disease-specific claims) moraju da budu autorizovane od strane FDA i da poseduju značajnu naučnu potvrdu (Hillovi kriterijumi). Neophodno je rangiranje dokaza različitih tipova studija koje podržavaju zdravstvenu izjavu. Veliki broj biološki aktivnih jedinjenja su nestabilna tokom tretmana i čuvanja. Ona podlježe mnogobrojnim hemijskim reakcijama, kao što su to oksidacija, hidroliza, termička degradacija i Maillardova reakcija, što rezultira smanjenjem bioiskoristljivosti. Povoljan efekat biološki aktivnih jedinjenja direktno zavisi od primenjenog tretmana.

Ključne riječi: funkcionalna hrana; biološki aktivno jedinjenje, moždani udar, ishrana.

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UČESTALOST KONZUMIRANJA MLIJEKA I MLIJEČNIH PROIZVODA KOD DJECE OD 6-10 GODINA U ODNOSU NA MJESTO PREBIVALIŠTA I KONZUMIRANJE DORUČKA NA PODRUČJU OPĆINE VITEZ Karakaš Sead, Paklarčić Mateja, Kukić Ermina, Zavod za javno zdravstvo SBK/KSB Bolnička 1, 72270 Travnik, Bosna i Hercegovina matejapaklarcic987@gmail.com tr.zavod@bih.net.ba

Uvod: Određeni hranjivi sastojci su potrebni ljudskom tijelu ukoliko ga želimo održati u dobrome stanju. Mlijeko sadrži veliki broj esencijalnih hranjivih materija, pa djeca zbog intenzivnog rasta i razvoja, jačanja kostiju i zuba trebaju svakodnevno konzumirati mlijeko i mliječne proizvode.

Cilj: Utvrditi učestalost konzumiranja mlijeka i mliječnih proizvoda u odnosu na mjesto prebivališta i konzumiranje doručka kod djece dobi 6-10 godina na području općine Vitez.

Materijali (ispitanici) i metode: Ispitivanjem su obuhvaćeni školarci s područja općine Vitez, 320 učenika (138 učenika sa urbanog i 182 sa ruralnog područja) iz ukupno 4 škole. Prikupljanje podataka provedeno je primjenom prilagođenog anonimnog jednokratnog upitnika, koji je obuhvatio opće informacije o ispitaniku, kao i pitanja vezana uz prehrambene i životne navike.

Rezultati: Od ukupnog broja ispitanika, veći je udio učenika iz urbanog 82 (25,65%) u odnosu na ruralni dio 52 (16,25%) koji nikako ili rijetko konzumiraju mliječne proizvode, dok je svakodnevno konzumiranje mlijeka zastupljenije u ruralnom dijelu 126 (39,37%) nego u urbanom 60 (18,75%). Od ukupnog broja ispitanika nekonzumiranje navedenih proizvoda je najzastupljenije kod djece koja ne doručkuju prije odlaska u školu 10 (3,12%), posebno u urbanom dijelu 8 (2,50%). Rjeđe konzumiranje ovih proizvoda je najčešće kod djece koja ponekad doručkuju 68 (21,25%), više iz urbanog 56 (17,50%) u odnosu na ruralni dio 12 (3,75%). Od ukupnog uzorka, svakodnevno konzumiranje mlijeka i mliječnih proizvoda je najučestalije kod djece koja doručkuju prije odlaska u školu 152 (47,50%), više u ruralnom dijelu 98 (30,62%) u odnosu na urbani dio 54 (16,87%).

Zaključak: Iz dobivenih rezultata možemo vidjeti da postoje razlike u konzumiranju mlijeka i mliječnih proizvoda u odnosu na mjesto prebivališta, kao i u odnosu na prehrambene navike, u ovom slučaju konzumiranje doručka. Kako bi se stvorile pravilne prehrambene navike i smanjili rizici od oboljenja uzrokovanih nedostatkom kalcija u organizmu, mlijeko i mliječni proizvodi, kao vrlo značajan izvor kalcija, trebaju biti zastupljeniji u svakodnevnoj prehrani djece.

Ključne riječi: mlijeko i mliječni proizvodi, djeca, mjesto prebivališta, prehrambene navike, učestalost

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PROGRAMI PROMICANJA ZDRAVLJA I USVAJANJE ZDRAVIH PREHRAMBENIH NAVIKA U DJECE PREDŠKOLSKE DOBI U ZADARSKOJ ŽUPANIJI Ljilja Balorda, Petra Brok Zavod za javno zdravstvo Zadar, Kolovare 2, Zadar, Hrvatska ljilja.balorda@zjz.t-com.hr

Program prevencije kroničnih nezaraznih bolesti u Zadarskoj županiji intenzivno se provodi od 2010. godine sa odraslom populacijom, a u djece predškolske dobi od 2013. godine. Provedena su dva projekta namijenjena predškolskom uzrastu.

Opći cilj prvog projekta „Srca mala kažu: Hvala!” usmjeren je na usvajanje zdravih životnih navika kroz zdravu prehranu i redovitu tjelesnu aktivnost te u kasnijoj životnoj dobi smanjivanje razine rizika za pojavnost kroničnih nezaraznih bolesti. Projekt se odvijao kroz edukativne radionice i igraonice s djecom te kroz edukaciju edukatora – odgajatelja i stručnih suradnika u predškolskim ustanovama kako bi osigurali održivost projekta.

Ciljna skupina je obuhvaćala djecu od 5 do 7 godina u svim vrtićima Zadarske županije.

Tijekom 2013./2014. godine održane su 43 radionice, sudjelovalo je oko 1.240 djece, podijeljeno je 1.030 edukativnih slikovnica. Nakon provedenih radionica očekujemo da djeca znaju razlikovati „zdravu“ od „nezdrave“ hrane te da ju češće odabiru za jelo.

Projekt „Riblja kašeta zdravlja“ provodio se kroz niz predavanja o mediteranskoj prehrani namijenjenih djelatnicima u dječjim vrtićima u Zadru. Nositelj ovog projekta je Zadarska županija, a suradnici Zavod za javno zdravstvo Zadar. Cilj je popularizirati mediteransku prehranu i potaknuti djecu na češću konzumaciju ribe, a djelatnike dječjih vrtića potaknuti na češće uvrštavanje ribe na jelovnike u dječjim vrtićima. Ukazano je na važnost očuvanja tradicionalne mediteranske prehrane i na brojne dobrobiti koje ova vrsta prehrane bogata ribom, sezonskim povrćem, voćem, začinima, maslinovim uljem i plodovima mora, donosi. Predavanja su održana 2014. godine te je prisustvovalo oko 100 djelatnika vrtića. Održivost projekta se postiže kroz edukaciju edukatora (odgajatelji, zdravstveni djelatnici te djelatnici koji rade na izradi jelovnika i pripremi hrane u vrtićima).

Kao nastavak suradnje Zavoda i Županije 2015. godine je osmišljena u suradnji s Udrugom kuhara Zadarske županije kuharica za najmlađe – „Riblji pjatić zdravlja“ (tiskano 500 komada i 200 DVD). Kroz trideset recepata prikazano je kako se na jednostavan i brz način mogu prirediti zdravi i ukusni obroci od ribe i plodova mora obogaćeni cjelovitim žitaricama i sezonskim povrćem. Cilj je potaknuti djelatnike vrtića, a isto tako i roditelje na češći odabir ribljih jelovnika. Naglašena je potreba smanjenog dodavanja soli u pripremi jela te dana preporuka korištenja mediteranskog začinskog bilja u cilju postizanja punoće okusa te unosa biološki vrijednih fitokemikalija.

Ključne riječi: djeca predškolske dobi, mediteranska prehrana, promicanje zdravlja, prehrambene navike

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UTJECAJ VISOKOMASNE PREHRANE NA TJELESNU MASU, NAKUPLJANJE MASTI U JETRI I JETRENU INZULINSKU OSJETLJIVOST KOD ŠTAKORA Jagoda Roša Katedra za fiziologiju Stomatološkog fakulteta, Sveučilište u Zagrebu, Hrvatska jagoda.rosa@mef.hr

Metabolički sindrom usko je povezan je s debljinom, inzulinskom rezistencijom i nealkoholnom masnom promjenom jetre (NAFLD). Debljina nastaje zbog različitih faktora uključujući visokomasnu prehranu, te sastav i omjer pojedinih masti.

Ciljevi: Cilj ovog istraživanja je odrediti učinke različitih vrsta visokomasne prehrane na nakupljanje masti u tijelu i u jetri i inzulinski učinak u hepatocitima. Inzulin u jetri kontrolira metabolizam glukoze, stoga kultura hepatocita može biti dobar in vitro model za istraživanje inzulinskog signala i njegovog metaboličkog učinka.

Metode: skupina od 18 muških štakora podijeljena je na tri jednake grupe i hranjena ad libitum 21 dan standardnom hranom, kontrola (CD), ili jednom od dvije vrste visokomasne prehrane (HFD). Visokomasna prehrana pripremljena je dodavanjem standardnoj hrani 30 % suncokretovog (HFS) ili 30 % maslinovog ulja. Hepatociti su izolirani modificiranom metodom perfuzije jetre s kolagenazom i kultivirani u Petrijevim zdjelicama promjera 60 mm, te inkubirani kroz 24 sata u CO2 inkubatoru na 37 0C. Produkcija glukoze iz jetre (bazalna i inzulinom regulirana) mjerena je tijekom 2 sata.

Rezultati: Nije bilo statistički značajne razlike u tjelesnoj masi i prirastu tjelesne mase između kontrolne skupine i skupine na visokomasnoj prehrani. Nakupljanje masti u abdomenu bilo je povećano kod grupa na prehrani sa suncokretovim uljem, dok je kod prehrane na maslinovom ulju bilo slabije izraženo u odnosu na kontrolnu grupu.

Nakupljanje lipida u jetri i inzulinska rezistencija nađena je u hepatocitima kultiviranim iz grupe na prehrani suncokretovim uljem. Nakupljanje lipida u jetri kod grupe na prehrani s maslinovim uljem bilo je slabo, ali zanimljivo inzulinska osjetljivost bila je povećana u usporedbi sa kontrolom.

Zaključak: Visokomasna prehrana suncokretovim uljem potiče nakupljanje masti u abdomenu i jetri i inzulinsku rezistenciju. Nasuprot tome prehrana sa maslinovim uljem dovodi do pojačane inzulinske osjetljivosti i inzulinskog učinka u jetri, te smanjuje nakupljanje masnoće u abdomenu i jetri.

Ključne riječi: kultura hepatocita, visokomasna prehrana, učinci inzulina u jetri, inzulinska rezistencija, nealkoholna masna promjena jetre (NAFLD).

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NUTRITIVNA vs. NENUTRITIVNA SLADILA Dubravka Vitali Čepo Farmaceutsko-biokemijski fakultet, Sveučilište u Zagrebu, Ante Kovačića 1, 10000 Zagreb, Hrvatska dvitali@pharma.hr

Preobilna zastupljenost jednostavnih šećera u prehrani i njihov neadekvatan doprinos ukupnom dnevnom energetskom unosu povezuje se s trendom porasta stopa pretilosti, dentalnih bolesti, dijabetesa tip 2 i metaboličkog sindroma u svim dobnim/spolnim skupinama. To dovodi do povećane potražnje za adekvatnim zamjenama za šećer, koje će biti sigurne za konzumaciju, odgovarajućih senzornih svojstava , ali će imati malu ili nikakvu energetsku vrijednost.

Nenutritivne zamjene za šećer, kao što su acesulfam-K, aspartam, ciklamat, neohesperidin DC, saharin, sukraloza, ili steviozidi značajno su slađi od saharoze, nemaju energetsku vrijednost, ne izazivaju glikemijski odgovor i akariogene su. Ipak, njihova dugoročna konzumacija mogla bi rezultirati potencijalnim neželjenim učincima na zdravlje koji nisu u potpunosti istraženi. Usprkos sumnjama na kancerogenost u prošlim desetljećima (npr. u slučaju saharina ili ciklamata), trenutno ne postoje nikakvi znanstveni dokazi koji bi ih svrstali u skupinu kancerogenih spojeva pa se njihova konzumacija unutar preporučenog dnevnog unosa smatra sigurnom. Ipak, podaci novijih prospektivnih studija ukazuju na mogućnost da dugotrajna konzumacija nenutritivnih sladila može doprinijeti razvoju metaboličkih disbalansa koje povezujemo s razvojem pretilosti, dijabetesa tip 2 i kardiovaskularnih bolesti.

Nutritivne zamjene za šećer, šećerni alkoholi kao eritrol, izomalt, maltitol, sorbitol, ksilitol ili monosaharidi kao tagatoza smatraju se prirodnim i sigurnim alternativama.

Ipak, ti su spojevi kariogeni, imaju energetsku vrijednost i uzrokuju glikemijski odgovor, mada u manjoj mjeri u odnosu na saharozu. Tradicionalni zaslađivači kao med, sirup agave, javora ili rogača imaju nešto manju energetsku vrijednost i niži sadržaj šećera od saharoze. Njihova je glavna prednost, u odnosu na saharozu, da sadržavaju vitamine, minerale i druge neesencijalne bioaktivne sastavnice, kao što su polifenoli.

U dijetoterapiji pretilosti ili dijabetesa tip 2, smanjenje unosa energije i šećera je nužno.

U tom smislu, zamjena dijela jednostavnih šećera u prehrani nenutritivnim sladilima puno je učinkovitiji pristup od korištenja zamjenskih nutritivnih sladila. Ipak, preporuke su da pacijenti konzumiraju što je manje moguće količine i šećera i zamjena za šećer. Za zdravu populaciju, s adekvatnim unosom jednostavnih šećera zamjena dijela saharoze tradicionalnim zaslađivačima poželjna je zbog njihove veće nutritivne vrijednosti.

Ključne riječi: nutritivna sladila, nenutritivna sladila, šećerni alkoholi, tradicionalni zaslađivači

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NUTRIGENOMIKA: KUDA SE KREĆEMO? Kris M. Mogensen Health Sciences (Nutrition), College of Health and Rehabilitation Sciences: Sargent College Boston University, 635 Commonwealth Avenue, Boston, MA 02215 kmogensen@bwh.harvard.edu

“Precizna” medicina je područje koje se sve više razvija gdje su preventivne i terapijske strategije prilagođene individualnoj varijabilnosti. Područja znanosti, tzv. “-omike” važan su dio ovog procesa, a uključuju genomiku, transkriptomiku, proteomiku i metabolomiku.

Nutrigenomika se usredotočuje na procjenu individualnih i populacijskih odgovora na specifične prehrambene intervencije. Različite “-omike” pridonose poznavanju i same nutrigenomike koja je mlado znanstvena grana s ciljem promicanja precizne prehrane kao dio šireg područja “precizne” medicine. Ovo predavanje definirat će i prikazati primjenu različitih znanstvenih grana, tj. “-omika” te njihovo uklapanje nutrigenomiku,te će dati pregled mogućnosti za buduća istraživanja i moguću kliničku primjenu.

Ključne riječi: nutrigenomika, precizna medicina, precizna prehrana, istraživanja

PROCJENA POTHRANJENOSTI: ZAŠTO JE VAŽNO? Kris M. Mogensen Health Sciences (Nutrition), College of Health and Rehabilitation Sciences: Sargent College Boston University, 635 Commonwealth Avenue, Boston, MA 02215 kmogensen@bwh.harvard.edu

Pothranjenost je problem u bolničkom i izvanbolničkom okruženju diljem svijeta.

Prepoznavanje pothranjenosti je neophodno kako bi se utvrdio rizik od nepovoljnih ishoda tijekom liječenja a koji najčešće uključuju produljeni boravak u bolnici, povećanje broja ponovne hospitalizacije i povećani rizik od smrtnosti. Ovo predavanje dati će osnove identificiranja pothranjenosti i pregled najnovijih istraživanja koje ocjenjuju utjecaj pothranjenosti na kliničke ishode.

Ključne riječi: malnutricija, procjena nutritivnog statusa, hospitalizacija

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KONZUMACIJA ŠEĆERA U DJECE I ODRASLIH Daniela Čačić Kenjerić Prehrambeno-tehnološki fakultet Osijek, Sveučilište Josipa Jurja Strossmayera u Osijeku, Kuhačeva 20, 31 000 Osijek daniela.kenjeric@ptfos.hr

Pod šećerima se podrazumijevaju monosaharidi i disaharidi a najzastupljeniji u prehrani su glukoza, fruktoza, saharoza i laktoza. Preferencija prema slatkom urođena je pa ne iznenađuje visoka konzumacija namirnica slatkog okusa a time i šećera. Globalna proizvodnja šećera iznosi oko 170 milijuna tona. Proizvodnja šećera u RH iznosi oko 300 000 tona godišnje. Potrošnja šećera u Europi iznosi oko 150 tona godišnje odnosno kreće se u rasponu od 29 do 36 kg/stanovniku godišnje ili 80 do 100 g dnevno. Prehrambenom unosu šećera doprinose namirnice poput voća, povrća i meda koje ga prirodno sadrže, ali i procesirana hrana koja sadrži dodane šećere a posebice slatkiši, sokovi i pekarski proizvodi. Preporuka Svjetske zdravstvene organizacije su smanjenje unosa jednostavnih šećera na doprinos ukupnom energetskom unosu niži od 10 %, a gdje je to moguće i niži od 5 % kroz čitav životni ciklus. Trenutni doprinos šećera ukupnom energetskom unosu kreće se u rasponu od 9 do 27 %. Visok doprinos šećera ukupnom energetskom unosu smatra se negativnim i povezuje s povećanim rizikom obolijevanja od debljine i čitavog niza kroničnih nezaraznih bolesti a u dječjoj populaciji dodatno se povezuje i s pojavom karijesa i s promjenama ponašanja. Cilj predavanja je dati pregled najzastupljenijih vrsta šećera u prehrani i njihove prehrambene izvore. Također će biti dan pregled unosa prehrambenog šećera te utjecaj tog unosa na zdravstveni status različitih populacijskih skupina.

Ključne riječi: unos šećera, djeca, odrasli, skriveni šećer

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TJELESNA AKTIVNOST U SLUŽBI ZDRAVLJA Marin Dadić Kineziološki fakultet, Sveučilište u Zagrebu, Horvaćanski zavoj 15, 10 000 Zagreb, Hrvatska marin.dadic@kif.hr

Iz godine u godinu, osobito na djeci i mladim populacijama vidimo da je tjelesna neaktivnost postala vodeći problem kako u Hrvatskoj tako i u svijetu te se velike količine novca izdvajaju za prevenciju i razvijanje svijesti građana o tjelesnoj aktivnosti. Današnja generacija mladih biti će prva generacija koja će živjeti kraće od svojih roditelja ukoliko ponovo ne osvijeste potrebu tijela za kretanjem. Sve više djece prestaje s prirodnim razvojem kompletnog tjelesnog sustava, a to je jednostavno igra koja razvija motoričke sposobnosti i kasnije pomaže u kvaliteti života. Čovjek dnevno sjedi otprilike 7-8 sati, a uz dodatak 8 sati sna dolazimo do velike brojke u kojoj je tijelo u položaju koji je negativan za cijeli lokomotorni sustav. Svakih sat vremena trebali bi napraviti neku rutinu istezanja ili vježbi aktivacije kako bi pozitivno djelovali na mišićni i tetivni sustav. Osim na lokomotorni sustav tjelesna aktivnost djeluje pozitivno i na naš mentalni sustav. Neurološki i hormonalni pozitivni odgovori nakon vježbanja ali i za vrijeme vježbanja znanstveno su utemeljeni. Stoga, svaka dva sata na poslu trebamo izdvojiti 5 minuta za vježbe istezanja i aktivacije lokomotornog sustava te time koristiti dobrobiti tjelovježbe.

Ključne riječi: tjelesna aktivnost, lokomotorni sustav

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4. LECTURE ABSTRACTS

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FIRST FOOD CONSUMPTION SURVEY OF INFANTS AND YOUNG CHILDREN IN CROATIA Darja Sokolić Croatian food agency, Ivana Gundulića 36b, 31000 Osijek dsokolic@hah.hr

Croatian Food Agency (HAH), with financial support of European Food Safety Authority (EFSA), is implementing the first national survey which aims are to collect data on food consumption of children from three months up to nine years old. The survey will be implemented in the period from 2017. to 2021, on a representative sample for the Republic of Croatia of this age population, which is a minimum of 2000 respondents.

The survey will be based on EFSA EU Menu methodology, in order to obtain quality data at an individual level. These data will be mainly used for risk assessment from food for this most vulnerable age population. This research has so far been conducted in 11 EU countries, so the data obtained from our survey can be compared with the food consumption of infants and young children in the EU. Partners in the project are: Faculty of Food Technology and Biotechnology from Zagreb, Faculty of Food Technology from Osijek and Croatian Institute for Public Health.

The study is divided into three phases. In the first phase, implementation of the EU Menu methodology is planned at the national level in order to encompass the specificities of food consumption habits. Within this phase, the first national software for collecting and data analysis will be created, after which a pilot study will be conducted to test the set methodology. In the second phase, the survey will be conducted on the field covering all four seasons by completing food diary of two non consecutive days, in order to cover the differences in food consumption conditioned by the availability of seasonal foodstuffs and lifestyle. In the final phase, processing of data collected, validation and forwarding of data to EFSA in the default format via the Data Collection Framework (DCF) platform is planned. The project objective is to gather data on food consumption, general sociodemographic data, anthropometric data, data on the quantity and frequency of food and beverage consumption, nutritional supplements and data of food consumption of children intolerant and/or allergic to certain food.

The national software for collection food consumption data NutriCro, which will be one of results of this project, will contain numerous databases, as well as food available on Croatian market with nutritional values, portion sizes, quantities, recipes, etc. in order to be able combine all these variables to create reports for different purpose and different end-users.

Keywords: food consumption, infants, young children, Croatia, NutriCro

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THE EFFECT OF APPLE JUICE ON THE QUALITY OF LIFE OF PATIENTS WITH ALZHEIMER’S DISEASE Babić Dora1, Missoni Saša2, Šatalić Zvonimir3, Valić Srećko4, Babić Tomislav5 Croatian Association of Nutritionists, Klaićeva 16, Zagreb; 2 Institute for Anthropology, Gajeva 32, Zagreb; 3 Faculty of Food Technology and Biotechnology, Pierottijeva 6, Zagreb; 4 Institute Ruđer Bošković, Bijenička c.54, Zagreb, 5 Polyclinic Bonifarm, Hondlova ul. 2, Zagreb dorababić1@gmail.com

1

Given that today’s medicine does not provide pharmacological treatment of Alzheimer’s disease (AD), but only the accompanying symptoms, the need for additional nutritional support of the patients has risen. Previous research involving nutrient assessment and/ or assessment of isolated food components has shown that AD may be closely related to oxidative stress and that antioxidants and nutritionally-rich foods can help slow the neurodegeneration process.

Referring to an interim study from 2010 which showed reduced impairment of behavioral disorders in 21 AD patients after 4 weeks of controlled consumption of apple juice, we performed a double-blind, randomized study, with parallel placebo groups during 8 weeks to determine the effect on behavioral disorder impairment, intellectual ability, frequency of bowel movement, quality of life and biomarkers of oxidative stress in blood where the primary hypothesis was that controlled consumption of apple juice would reduce the impairment of AD behavior and all other assessments were secondary objectives of the work.

Measurements were made during randomization, after 4 weeks, 8 weeks of intervention, and at the end of the 2-week follow-up period to review any changes compared to randomization. Measurements were also made during screening and the purpose was to evaluate the inclusion and exclusion criteria for the patients to be included in the study.

The results after 8 weeks showed that controlled consumption of apple juice was associated with a statistically significant reduction in the intensity of aggression, agitation and irritability syndromes as well as overall AD impairment compared to the placebo group while no other estimate of effect showed a statistically significant difference.

Given the lack of statistically significant changes in biomarkers of oxidative stress in the blood, it is likely that a certain component of apple juice is responsible for the adverse effect on the behavioral disorders of AB, and is likely to be higher than the antioxidant effect of the juice.

Keywords: Alzheimer’s disease, apple juice, quality of life

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IMPLEMENTATION AND VALIDATION OF HACCP PROTOCOL FOR PREPARATION OF GLUTEN-FREE MEALS IN HOSPITAL Diana Vukman, Petra Kučan, Marinela Mamić Department of Dietetics and Nutrition, Children´s Hospital Zagreb, Klaićeva 16, Zagreb diana.vukman@kdb.hr

One of the most demanding processes in the hospital sector is food preparation. The goal of each hospital is to provide healthy food considering the fact that patient´s health condition is already disrupted. When it comes to Celiac disease, the most common cause of failure in treatment is the inadequate implementation of a gluten-free diet (GFD), including involuntary gluten intake by contaminated food. In order to enable proper management of special GFD preparation in the hospital kitchen system and ensure a safe daily gluten intake for patients, it is of great importance to implement a HACCP protocol for the preparation of gluten-free meals, which will determine proper handling and monitoring of a meal preparation through all stages of production process. Within this study, a HACCP protocol for the preparation of gluten-free meals was made and implemented in the hospital kitchen. Successful implementation of a HACCP protocol is evaluated by analysis of gluten content in food. Samples of prepared gluten-free meals were analyzed by the R5-sandwich ELISA method. The results of this study demonstrated the effectiveness of the HACCP system in GFD preparation before and after implementation of HACCP protocol for gluten-free meals. The level of gluten concentration detected in each food sample did not exceed 20 mg/kg, which is according to Codex Alimentarius the upper permissible gluten content level. Estimated total daily intake of gluten was not higher than 10 mg per day.

Keywords: HACCP protocol, implementation, ELISA method, gluten, gluten-free diet

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GLYCANS AS BIOMARKES OF LIFESTYLE DISEASES Gordan Lauc Faculty of Pharmacy and Biochemistry, University of Zagreb & Genos d.o.o, Hondlova 2/11, 10000 Zagreb glauc@pharma.hr

Almost all membrane and extracellular proteins are glycosylated, and but polypeptide and glycan parts are needed for their proper function. Unlike the polypeptide part that is fully determined by the nucleotide sequence in the corresponding gene, glycans are not directly encoded in the genome, and their structure is determined by both genetic and environmental factors. Since most of the complex diseases are significantly influenced by environmental factors, glycans are much better biomarkers for these diseases than genetic polymorphisms. Genos is the leading laboratory for high-throughput glycan analysis in the world, and over the last few years we have analysed more than 60,000 samples in various clinical and epidemiological studies. In most of the diseases we have analysed (including diabetes, inflammatory bowel disease, colorectal cancer, rheumatoid arthritis, systemic lupus erythematosus and others), we found significant differences in glycosylation. Some of these differences are visible several years before the onset of the first symptoms of the disease and allow for very early, in some cases even preventive diagnosis. Initial results of intervention studies show that dietary change can alter protein glycosylation, which opens up the possibility of disease prevention by individualized interventions in lifestyle.

Keywords: glycans, biomarkers, lifestyle diseases

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MOTIVATION AND MENTAL TRAINING Igor Čerenšek M. A. Mental Training Center Ltd., Trnjanska cesta 63, 10000 Zagreb igor@mentalnitrening.hr

Motivation is a hidden and assumed process about which we make assumptions by analyzing behavior. Even though many will talk about the importance of making the first step in starting a personal change with the goal of health improvement, not many will take in consideration what this change process assumes, how long will it take and how hard it is to keep the motivation during the process. In the process of change each individual goes through certain phases and if, after contemplation phase about the change, individual makes a decision that he or she wants to start the process, it is important to bring to awareness the mechanism behind the existence of his or hers current thinking and behavioral habits so that it can be changed. Discovering and understanding “the killer habit” is the key to successful start of personal change process.

Only then it makes sense to define positive, personally important goals in the process, and to write them down using SMART criterion of goal setting in order to keep the motivation relatively stable. However, once the change has been started, individual will go through relapses which need to be understood, prevented or even planned. Relapse can then also be used as motivation factor. In order for a person to make a real change it is advisable to use technique of positive self talk as primarily cognitive technique, power position as primarily behavioral technique and already mentioned goal setting and process awareness, or any other tools that will help the process to be successful and long-term effective for each individual. Therefore, mental training and mental preparation are, with nutrition and physical activity, important part of the process of personal change with the goal of health improvement.

Keywords: motivation, mental training, change, killer habit, relapse

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CLINICAL INDICATIONS FOR PROBIOTIC USE Iva Hojsak Referral Center for Pediatric Gastroenterology and Nutrition, Children’s Hospital Zagreb, Klaićeva 16, 10000 Zagreb ivahojsak@gmail.com

Probiotics are live microorganisms that, when administered in adequate amounts, confer a health benefit on the host. There are many papers about probiotics produced on daily basis involving prevention and treatment of different conditions and diseases.

All that makes clinical up-date on their effectiveness extremely difficult. It is increasingly recognized that recommendations for probiotic use should always be strain specific and only the strains which have proven efficacy by well-designed randomized controlled trials (RCTs) should be recommended.

Based on currently available evidence probiotic strains Lactobacillus rhamnosus GG (LGG), Saccharomyces boulardii and Lactobacillus reuteri DSM 17938 have proven effect in the treatment of acute gastroenteritis. Similarly, LGG and S. boulardii are useful in the prevention of antibiotic associated diarrhea, while only S. boulardii prevents C. difficile diarrhea. Furthermore, LGG was proven to be effective in the prevention of nosocomial diarrhea.

For functional gastrointestinal disorders we have enough evidence to recommend L. reuteri DSM 17938 for treatment of infantile colic in breastfed infants. For other functional gastrointestinal disorders evidence is increasing (mainly for LGG in irritable bowel syndrome and L. reuteri DSM 17938 for functional abdominal pain); but is not still so strong to justify their recommendation.

Keywords: probiotics, clinical use, Lactobacillus, Saccharomyces

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USE OF VITAMIN AND MINERAL SUPPLEMENTS IN INFANTS AND TODDLERS Ivana Rumbak Laboratory for Nutrition Science, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb icecic@pbf.hr

The position of most eminent nutrition associations is that the best nutrition-based strategy for promoting optimal health and reducing the risk of chronic disease is to wisely choose a wide variety of nutrient-rich foods. Diet based on variety of food is preferred way to get needed nutrients because food contains many other substances that benefit health. In infants and toddlers introducing vitamin and mineral supplements in diet should be done after careful evaluation of their diet. Use of vitamin and mineral supplements should be considered in the case of specific vitamin and mineral deficiencies.

Generally, position of American Academy of Pediatrics is that breast-fed infants need additional vitamin D shortly after birth and additional iron after 4 to 6 months of age, until appropriate complementary foods have been introduced. Vitamin K is in most hospitals given to infants as injection soon after birth as prevention to avoid bleeding or hemorrhagic disease. For formula fed infants, iron-fortified formula is recommended during first year of life, also vitamin D supplementation should be considered when daily consumption of vitamin D enriched formula is low. The European Society for Paediatric Gastroenterology Hepatology and Nutrition (ESPGHAN) recommends an oral supplementation of vitamin D even after first year of age, especially in certain risk groups. For the use of supplements in toddlers and children there is no consensus among recommendations. The American Academy of Pediatrics doesn’t support giving healthy children routine supplements of any vitamins or minerals other than fluoride, in nonfluorinated areas. Meanwhile, UK Department of Health recommends that all children aged 6 months to 5 years are given vitamin supplements containing vitamins A, C and D every day. Healthy children who omit entire food groups, and those with limited food acceptances may also consider supplementation. Use of megadose levels of vitamins and minerals should be discouraged and when planning use of dietary supplements intake of enriched foods should also be considered. Parents should be counseled regarding dangers of toxicity, especially with fat-soluble vitamins and special attention should be paid to keep supplements out of the reach of the children because many products look and taste like candy.

Keywords: dietary supplements, infants, toddlers, vitamins, minerals

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IS FUNCTIONAL FOOD REALLY FUNCTIONAL – WHAT DO WE KNOW FROM CLINICAL RECEARCHES? Ivana Rumora Samarin Laboratory for Food Chemistry and Biochemistry, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10 000 Zagreb irumora@pbf.hr

The development of the functional food concept started in the 1980s in Japan and had a stable increase in popularity with consumers around the world for the last 20 years. Functional food implies to all foods (whole foods, fortified, enriched or in any way enhanced) that have a potentially beneficial effect on health when consumed regularly as part of a balanced diet. Although it must be stressed there is no global common definition. Increasing evidence of its positive health effect is increasing popularity and consumer demand for functional products worldwide. However, the effect of functional foods on the reduction and modification of disease risk and outcomes is still highly controversial.

In spite of growing evidence supporting positive health effects for some food constituents, which are not even considered as nutrients in narrow sense of the definition, the research design of those studies still lacks strength and significance to accept claims for functional foods. Currently large number of in vitro and in vivo studies on animal models is available but still missing are large randomized clinical studies assessing benefits for large number of functional foods with high level of significance and strength.

Randomized clinical trials should be the definitive assessment tools for establishing causal relationship between food components and health.

Based on currently available studies there is a need to assess potential effects on human health using independent clinical trials under real world conditions with special emphasis on mode of action, bioavailability, efficacy and metabolism, as well as the determination of any possible adverse effects.

Keywords: functional food, food fortification, heath benefit, clinical trial

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DIETARY APPROACH IN PATIENTS ON HEMODIALYSIS Ivica Vrdoljak1, Martina Bituh2, Ines Panjkota KrbavÄ?ić2 KBC Rijeka, Istarska 43, 51000 Rijeka, Croatia 2 Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, Croatia ivica.vrdoljak@kbc-rijeka.hr 1

Monitoring serum levels of phosphate and calcium in hemodialysis patients is important for preventing and treating hyperphosphatemia and secondary hyperparathyroidism.

Ensuring adequate dietary intake of calcium, phosphorus and protein requires not only selecting appropriate types and amounts of foods but also using appropriate food preparation and thermal processing techniques. Different methods of foodstuff preparation and thermal processing influence the levels of calcium, phosphorus and protein in the final food.

Thermal processing of most foodstuffs did not substantially affect protein content but significantly reduced phosphorus content, by 27-43% in fresh and frozen vegetables, 10-49% in various types of meat, 7% in pasta and 22.8% in rice. Calcium content in nearly all foodstuffs increased during cooking, with reductions observed only when oilfrying vegetables (8-35%) and chicken (12-40%). Cooking in water and frying in oil containing a small amount of water significantly reduced phosphorus content without affecting protein content. Soaking meat in cold water for one hour before thermal processing further reduced phosphorus content.

These results were used to design a controlled study involving 47 hemodialysis patients, all of whom received standard dietary education. A subset of 25 patients received additional education about methods for preparing and thermally processing food in ways that reduce phosphorus content while maintaining content of protein and calcium.

Over the 12-month study, the serum phosphate level fell in the patients who received additional education (average change, -0.3; interquartile range (IQR), -0.4 to -0.1) as well as in patients who received only standard education (-0.2; IQR, -0.5 to -0.1). In neither group were significant changes observed in serum albumin, normalized protein catabolic rate (nPCR) or anthropometric measurements. In contrast, the number of patients on phosphate-binder therapy significantly decreased during follow-up among patients who received additional education. These results lead to recommendations for food preparation and thermal processing methods that can reduce phosphorus intake by hemodialysis patients without compromising intake of protein or calcium.

Educating patients about these methods can result in lower levels of serum phosphate and plasma PTH as well as reduced need for phosphate-binder therapy, without increasing the use of calcitriol or compromising nutritional status. Diet optimization for patients on hemodialysis can reduce the risk of hyperphosphatemia and secondary hyperparathyroidism.

Keywords: hemodialysis, hyperphosphatemia, proteins, secondary hyperparathyroidism, thermal food processing

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RESISTANT STARCH – IN-BETWEEN STARCH AND FIBER Đurđica Ačkar, Jurislav Babić, Antun Jozinović, Drago Šubarić Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Kuhačeva 20, 31000 Osijek jbabic@ptfos.hr

Starchy foods are the main source of energy in human nutrition both in developed and under-developed countries. Starch is metabolised in human body to the glucose, which is absorbed in small intestine. However, digestibility of starch is influenced by different factors – from the food matrix, preparation (raw, cooked, fried or baked food), amylose/amylopectin ratio etc. to physiological factors characteristic for each individual.

Accordingly, three types of starch are recognised: rapidly digestible, slowly digestible and resistant starch, the part of starch that passes through undigested to the colon, where it is fermented by microbiota, producing short-chain fatty acids.

American Association of Cereals Chemists and the Food Nutrition Board of Institute of Medicine of the National Academies recognise resistant starch as fiber, and EFSA reported that there is cause and effect relationship between consumption of food rich in resistant starch and a reduction of post-prandial glycaemic responses. Large number of researches show other beneficial health effects: treatment of chronic kidney disease, lowering plasma lipids, increasing satiety and bodyweight control.

Among resistant starches, five types distinguished: RS1 (entrapped in food matrix and thus unavailable to enzymes), RS2 (tightly packed polymers that are poorly hydrolysed by enzymes), RS3 (retrograded starch), RS4 (chemically modified starch) and RS5 (starch-amylose complexes). While RS1, RS2, RS3 and RS5 may be present in food naturally, RS4 is exclusively produced by chemical modification. In addition, RS3 may be produced by physical modifications and RS5 by controlled complexation of amylose with lipids.

Keywords: starch digestibility, resistant starch types, health effects, production

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PROTEIN – TIMING AND DAILY INTAKE – RECOMMENDATIONS FOR TOP ATHLETES Katarina Župančič Medikor d.o.o., Jaruščica 9E, 10020 Zagreb vukelick@yahoo.com

Nutrition, with training, is an indispensable part of athlete›s preparation and also affects sporting performance. Proteins are one part of nutrition accompanied by great care. Total intake, timing and quality are important. They act as a trigger as well as substrate for the synthesis of muscle fibers and metabolic proteins. Muscle protein synthesis (MPS) is enhanced at least 24 hours after single resistance training with increased sensitivity to protein intake during this period. Current recommendations for daily protein intake are 0.8 g/kg BW/day and are considered definitely inappropriate for training athletes› daily needs. 1.2 - 2.0 g/kg BW/day of protein meet the body›s needs for metabolic adaptation, repair and remodeling. However, individual training periods require even higher protein intake, up to 3.0 g/kg/day or more, especially if the energy intake is lower or the athlete is in a period of rest due to injury. This may be advantageous in preventing fat free mass loss. Daily protein intake should be met with a meal plan providing a regular spread of moderate amounts of high-quality protein across the day (every 3 – 5 hours) and following strenuous training sessions. The recommended protein intake is about 0.25 g of high quality protein per kilogram of body weight, or the total amount of 20 to 40 g in each meal. High-quality proteins contain essential amino acids (EAAs) that have a positive effect on MPS, especially branched-chain amino acids (BCAA), among which amino acid leucine is especially highlighted. Although carbohydrate intake following strenous training exercise has no effect on the synthesis of muscle proteins, it positively affects the synthesis of muscle glycogen. Pre-sleep casein protein intake (30 to 40 g) has a positive effect on MPS and metabolism. Total protein and calorie intake appears to be the most important consideration when it comes to promoting positive adaptations to resistance training, while the impact of timing strategies to heighten these adaptations in non-athletic population appears to be minimal. On the other hand, timing apperas to be significant part of nutrition for highly trained professionals.Daily protein intake affects the performance of athletes engaged in resistance exercises, while athletes who practice endurance sports more attention should devote to carbohydrate intake.

Keywords: protein, protein timing, athletes

81

THE IMPACT OF ARTIFICIAL SWEETENERS ON HEALTH Maja Budeč, Martina Bevardi, Jasna Bošnir, Adela Krivohlavek Andrija Štampar Teaching Institute of Public Health, Mirogojska cesta 16, 10000, Zagreb maja.budec@stampar.hr

It is commonly known that sugar is the major cause of tooth decay. Furthermore, increased body weight raises the risk of heart disease, diabetes, high blood pressure, gallstones, spinal problems and arthritis. Sugar is not the only cause, of course, but the presence of sugar in the food stimulates appetite.

To reduce calorie intake, we replace sugars with artificial sweeteners that serve as a good low-calorie substitution. Sweeteners are substances that are used to give a sweet taste to foods or can be found in table sweeteners. The sweeteners are classified into a group of nutritional additives and are labeled with E numbers (E420, E421 and E950-E970). They are separated in to several categories: artificial sweeteners or just sweeteners and sugar substitutes (polyols). Artificial sweeteners can also be a few hundred times sweeter than sugar, they have virtually no calorific value and are added to foods in very small amounts (e.g.: cyclamate (E952), saccharin (E954), taumatin (E957) and neohesperidin DC (E959) while sugar replacements (e.g.: sorbitol (E420), mannitol (E421), isomalt (E953), maltitol (E965), lactitol (E966) and xylitol (E967)) have 40% less calories compared to sugar and sweeten just a bit less than sugar, and are consequently added to foods in almost the same amounts as sugar. The maximum permitted quantity of certain sweeteners added to a particular group of foodstuffs is prescribed by the Regulation No. 1333/2008 of The European Parliament and of The Council (last amended by 2017).

Numerous studies are being conducted on the impact of artificial sweeteners on human health, as they are added only as a substitute for sugar for that particular consumer group. Although previous studies have been contradictory if the sweeteners used in the quantities allowed by the Regulation are safe for human health.

Keywords: health, artificial sweeteners, food additives

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BRANCHED CHAIN AMINO ACIDS AND SPORTS NUTRITION AND ENERGY HOMEOSTASIS Raúl López-Grueso Specialisation Group in Nutrition and Dietetic for Physical Activity and Sport (GE-NuDAFD) Spanish Academy of Nutrition and Dietetic; Spain rlopezgrueso@gmail.com

In sports nutrition, it is of constant interest to use ergogenic aids to increase performance, health, or both objectives at the same time (which would be the most appropriate). To decrease fat mass or fatigue, to increase muscle mass, to rise the energy deposits of substrates more limited in a particular exercise or sport, are some of the most pursued aims. And when muscle joins with sport, protein and more specifically, branched-chain amino acids are some of the most demanded supplements, but also, not fully understood.

As Stokes et al. reviewed, to maintain muscle mass throughout life is a critical factor to preserve metabolic health, energy homeostasis and locomotion. The skeletal muscle is one of the biggest contributors to the resting energy expenditure in all kinds of people, whether athletes, young or old, healthy people or with any pathology.

And it has always been of great interest to know the regulation of muscle protein synthesis (MPS) or breakdown (MPB) processes, sensitive to aminoacidemia. The Net Protein Balance (NPB) (MPS-MPB) is influenced by the amount of amino acids, and the sources from which they are obtained, especially leucine. But it is also driven by the essential amino acids (EAA) of the protein and the doses of it (e.g. 40 g of protein compared to 20 g or the recommended doses in each meal, 0.24-0.30 g/kg).

Therefore, it is necessary to know how the energy balance or restriction, make these parameters fluctuate in the clinical and athletic settings.

The functioning of the gut/microbiota, liver, splanchnic tissues, or the transport by the blood vessels of the different BCAAs as well as the metabolism (including the catabolism) of the amino acids, play an essential role in the energy production, synthesis of muscle tissue, urea, and even the production of neurotransmitters. Knowing the functioning and limits of the ingested BCAA is essential, either alone or as a complete protein, in supplement or `real food´. And particularly, consider the variables that surround the person who exercises, such as body mass, athletic modality (exercise) and goals, to optimise the intake strategies.

Keywords: Protein, skeletal muscle, exercise, supplementation, health, food.

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THE INFLUENCE OF DIETARY CARBOHYDRATE AND PROTEIN INTAKE ON GUT Silvia W Gratz Rowett Institute, University of Aberdeen, UK s.gratz@abdn.ac.uk

Colonic fermentation and metabolism in the human large intestine is influenced by dietary residues. Dietary carbohydrate is known to produce beneficial short chain fatty acids, whereas protein fermentation results in more problematic end products. We have shown previously that high protein reduced carbohydrate weight loss diets induce shifts in faecal metabolites, but it remains unclear which role weight loss, dietary carbohydrate and dietary protein play. We have conducted several human intervention studies in male obese subject consuming therefore conducted the current study to specifically look at these three parameters.

Eighteen obese male volunteers consumed a balanced body weight maintenance diet followed by three different weight loss diets in a random order for 10 days each.

These comprised of a normal protein weight loss diet, a normal protein weight loss diet supplemented with additional amino acids and a high protein weight loss diet. At the end of each diet period faecal samples were collected and analysed for SCFA, phenolic metabolites and nitrogenous compounds. Faecal metabolites were then correlated with various dietary intakes.

Faecal SCFA profiles changed significantly when volunteers consumed HPWL diets, but not on NPWL diets. Faecal ferulic acid was decreased on NPAAWL and HPWL diets but not on NPWL, whereas NOC were increased on all weight loss diets. Faecal p-cresol and HCA were elevated on HPWL diet. Dietary carbohydrate was positively correlated with SCFA and ferulic acid. Faecal protein fermentation products (BCFA, PLA) as well as BALD, NOC and HCA were negatively correlated with dietary carbohydrate, but not associated with dietary protein. NOC and PHIP were correlated with dietary meat.

Consuming a high protein moderate carbohydrate weight loss diet for 10 days resulted in a shift in faecal fermentation patterns with decreased protective metabolites and increased problematic metabolites being excreted. A normal protein weight loss diet did not have a similar effect. Of all dietary constituents, carbohydrate and fibre were most strongly correlated to shifts in faecal metabolites, whereas dietary protein played a minor role. These findings suggest that a lack of carbohydrate drives changes in colonic fermentation towards a more detrimental metabolite profile.

Keywords: faecal metabolites, diet, protein, carbohydrate, ferulic acid

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THE FUTURE OF NUTRITION Sander Kersten Division of Human Nutrition and Health, Wageningen University, Stippeneng 4, 6708WE, Wageningen, Netherlands sander.kersten@wur.nl

In our modern society, consumers are developing a huge interest in their personal health and wellness. An effective way to improve personal health and wellness is via changes in the diet. Indeed, a proper diet is the cornerstone of a healthy lifestyle. Food companies and retailers increasingly recognize the importance of being tuned in to consumer’s attitudes and perceptions and being able to cater to individual consumer needs. Unfortunately, the evidence-based dietary guidelines do not sufficiently take into account individual traits, needs, and preferences. In fact, the research in nutrition and health that forms the basis for the general dietary guidelines has three major weaknesses: 1) It focuses on what’s best for the population, thereby disregarding the individual. Dietary guidelines are clearly not optimized for the individual consumer. 2) It is fixated on the long-term effects of nutrition and the link with chronic diseases, thereby failing to take into account the short-term effects of foods on physical and mental wellness. 3) Dietary guidelines are largely based on observational studies, which by nature are unable to establish causality. As a result, contemporary nutrition research increasingly fails to connect with the needs of consumers. A major overhaul is needed, leading to a new research model characterized by a stronger focus on the individual, by a closer attention to the short-term effects of foods on physical and mental well-being, and by a better understanding of the underlying mechanisms. Recent technology has yielded new tools and devices that are on the verge of revolutionizing human nutrition research. Specifically, wearables allow for real-time and continuous monitoring of various parameters, including blood glucose levels—which was just approved by the FDA— and physical activity. For consumers, retailers, and food companies, the information generated by these wearables provides excellent opportunities for improved, tailor-made nutritional recommendations and provides a scientific basis for personalized marketing.

Keywords: nutrition, future, lifestyle, individual needs

85

TACKLING OBESITY – PUBLIC HEALTH APPROACH Sanja Musić Milanović Croatian Institute of Public Health, Rockefellerova 7, 10 000 Zagreb sanja.music@hzjz.hr

Overweight and obesity are one of the greatest public health issues of today, not only in Croatia, but also worldwide. These conditions are recognized as the only significant risk factor for the development of five most common noncommunicable diseases. In order to halt the growing morbidity and mortality rate of these diseases, the Ministry of Health launched a public health program “Healthy Living” in 2002. In line with numerous Croatian and international public health strategies, the Croatian Institute of Public Health developed a comprehensive Health Promotion Program “Healthy Living” which the Government of Croatia declared as National in 2015. The aim of the program, throughout its five components, is to inform, educate and sensitize Croatian citizens of all age groups on ways of preventing overweight and obesity and preserving physical, mental and sexual health.

In component “Health Education”, the emphasis is placed on educating schoolchildren, teachers and school staff on availability of the proper nutrition and physical activity.

By applying “Polygon for Physical Activity” in elementary schools without sports hall and recommendations for “Daily 10 Minute Physical Exercise”, the goal is to preserve the habit of active movement that is common in children before enrolling the school.

Additionally, in order to ensure proper nutrition for elementary schoolchildren, 37-week school menus which are in line with National guidelines for nutrition of elementary school children, were created and distributed.

Component “Health and Physical Activity” is addressed to people of all age groups to engage in regular physical activity such as walking.

Obesity can be prevented by choosing nutritionally proper foods and the component “Health and Nutrition” with the Guarantee Stamp, “Healthy Living” helps to select foods that meet the highest nutritive criteria.

Component “Health and the Workplace” is oriented towards the preservation and improvement of people’s health at the workplace. “Everyday Workout Exercise” and “Food Guidelines for a Working Active People” are designed to create a healthy workplace.

“Health and the Environment” component, educates children from the earliest age about proper nutrition and prevention of obesity through open-air play and aims to promote prosocial behaviour, organization of free time and intergenerational friendship.

Keywords: obesity, healthy living, health promotion, proper nutrition

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VEGETARIAN AND VEGAN DIET IN INFANTS AND CHILDREN Tena Niseteo Referral Center for Pediatric Gastroenterology and Nutrition, Children’s Hospital Zagreb Klaićeva 16, 10000 Zagreb, Croatia tniseteo@gmail.com

Elimination diets implies every aspect of nutrition in which there is a food or a group of foods that are eliminated form usual nutrition. Such a diet can be medically justified (nutritional allergy, celiac disease, lactose or fructose intolerance, metabolic diseases such as galactosemie or phenylketonuria, etc.) or it can be a personal choice of parents and / or child, where vegetarian and vegan diet are most commonly followed. The elimination diet that is medically justified, serves the treatment of certain diseases and eliminates only those foods or groups of foods that are disputed.

Vegetarianism is a term that describes a wide variety of dietary patterns that in principle characterizes the elimination of certain or all foods of animal origin. Namely, given the level of restriction within the diet or the range of elimination of animal origin foods, vegetarianism can be divided into (1) semi-vegetarianism, (2) pesce-vegetarianism, (3) lacto-ovo-vegetarianism, (4) lacto-vegetarianism, (5) veganism (frutarian, frigan, macrobiotic, rastafarian diet, ...) and (6) raw food diet. Veganism, as a branch of vegetarianism, implies the absolute elimination of all foods of animal origin, and nutrition is based solely on herbal products, and vegans (persons who follow the vegan diet) do not use any animal origin items, such as leather clothing and footwear, wool and silk.

The frequency of vegetarianism and veganism is growing steadily, both in the world and in Europe and in Croatia, and for now, 3.7% of our Croats declare as vegetarians, which is in the European average of 2 to 5%. It is important to emphasize that this aspect of nutrition is much more commonly associated with the so-called healthier way of life in general, however, for this topic is very difficult to carry out satisfactory clinical trials.

Pediatric Nutrition Guidelines in Croatia refer to those in Europe where following the vegetarian diet which is including some animal origin foods (semi-, fish-, lacto-ovo-, lacto-vegetarianism) are considered to be nutritionally adequate in all age groups of children. On the other hand, the medical profession supports the view that the vegan diet is not acceptable as way of nutrition for infants, as with this kind of restrictive diet it is very difficult to achieve adequate amounts of energy and nutrition and it is easily possible to develop deficits, especially when it comes to infant and toddlers.

Keywords: infant, young children, vegetarianism, veganism

87

APPLICATION OF FUNCTIONAL NUTRITION IN REDUCING AND IMPROVING THE RISK OF ILLNESS Amela Ivković O’Reilly1, Ševala Hodžić2 1 Member of Association of Nutritionists of Ireland, Member of Association of Nutritionists of Great Britain, Member of Royal Medical Association of Great Britain Dip. NT, M.B.A.N.T M.N.T.O.I M.R.S.M; 2 CIS - University Sarajevo, Bosna and Herzegovina

The primary role of diet is to provide sufficient nutrients to meet the nutritional requirements of an individual. There is now increasing scientific evidence to support the hypothesis that some foods and food components have beneficial physiological and psychological effects over and above the provision of the basic nutrients. Our lecture is primarily focused on addressing the application of functional food in reducing and improving the risk of illness, i.e. Stroke. We have used example of a client (co-author of this lecture) as a platform. Functional foods are foods that may provide a health benefit beyond basic nutrition. Numerous scientifically proven pieces of evidence in many epidemiological studies indicate that nutrition abundant in certain foods (e.g. fruits and vegetables) is directly correlated with a decreased risk of degenerative diseases. Biologically active compounds in functional foods may impart health benefits or desirable physiological effects. Functional attributes of many tradition- al foods are being discovered, while new food products are being developed with beneficial components. These results are closely related to nutrition›s potentials in preventing chronic diseases. Based on these facts the concept of functional foods has been developed. Rigorous scientific investigation has to confirm the positive physiological effects of these compounds upon health. Labelling claims that are used on functional foods are of two types: (1) structure and function claims, which describe effects on normal functioning of the body, but not claims that the food can treat, diagnose, prevent, or cure a disease (claims such as »promotes regularity«, »helps maintain cardiovascular health«, and »supports the immune system« fit into this category); and (2) diseaserisk reduction claims, which imply a relationship between dietary components and a disease or health condition. Structure and function claims do not require preapproval by the FDA, and they require much less stringent scientific con- census than disease-risk reduction claims. Many biologically active compounds are unstable during treatments and storage. They undergo many common chemical reactions such as oxidation, hydrolysis, thermal degradation and Maillard reaction, contributing to the lowering of bioavailability. Anyhow, beneficial effect of bioactive compounds depends directly on the applied treatment in the production of foods.

Keywords: Functional foods, biologically active compounds, stroke, diet.

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FREQUENCY OF CONSUMPTION OF MILK AND DAIRY PRODUCTS IN CHILDREN AGED 6-10 YEARS IN RELATION TO PLACE OF RESIDENCE AND BREAKFAST CONSUMPTION IN THE AREA OF VITEZ MUNICIPALITY Karakaš Sead, Paklarčić Mateja, Kukić Ermina Public Health Institute of Central Bosnia Canton, Bolnička 1, 72270 Travnik, Bosna i Hercegovina matejapaklarcic987@gmail.com tr.zavod@bih.net.ba

Introduction: Certain nutrients are needed for the human body if we want to keep it in good condition. Milk contains a large number of essential nutrients, so children due to intense growth and development, bone and tooth strengthening should daily consume milk and dairy products.

Aim: To determine the frequency of consumption of milk and dairy products in relation to place of residence and breakfast consumption in children aged 6-10 years in the area of Vitez municipality.

Materials (Respondents) and Methods: Examination included schoolchildren from Vitez municipality, 320 students (138 students from urban and 182 from rural areas) from 4 schools. Data collection was carried out using a custom anonymous one-time questionnaire, which included general information about the respondent as well as issues related to nutrition and lifestyle.

Results: Of the total number of respondents, the proportion of students from urban 82 (25.65%) compared to rural 52 (16.25%) who do not or rarely consume dairy products, while the daily consumption of milk is more represented in the rural section 126 (39.37%) than in urban 60 (18.75%). Of the total number of respondents, the unconstitutionality of these products is most common among children who do not have breakfast before going to school 10 (3.12%), especially in urban areas 8 (2.50%). Rarely, consumption of these products is most common in children who sometimes breakfast 68 (21.25%), more from urban 56 (17.50%) compared to rural 12 (3.75%). Of the total sample, daily consumption of milk and dairy products is most common among children who have breakfast before going to school 152 (47.50%), more in the rural part 98 (30.62%) compared to urban 54 (16.87% ).

Conclusion: From the results obtained we can see that there are differences in the consumption of milk and dairy products in relation to the place of residence, as well as in relation to eating habits, in this case breakfast consumption. In order to create proper nutrition habits and reduce the risk of diseases caused by calcium deficiency in the body, milk and dairy products, as a very important source of calcium, should be more prevalent in the daily diet of children.

Keywords: milk and dairy products, children, place of residence, dietary habits, frequency

89

HEALTH PROMOTION PROGRAMS AND HEALTHY EATING HABITS ADOPTION IN PRESCHOOL CHILDREN IN ZADAR COUNTY Ljilja Balorda, Petra Brok Institute of Public Health Zadar, Kolovare 2, Zadar, Croatia ljilja.balorda@zjz.t-com.hr

The Noncommunicable Chronic Diseases Prevention Program in the Zadar County has been intensively implemented since 2010 with adult population and in preschool children since 2013. Two projects were planned for preschool age.

The overall goal of the first project “Little Hearts Say: Thank you!” was aimed on adopting healthy living habits through healthy nutrition and regular physical activity, and in later life, reducing the risk level for the occurrence of chronic non-communicable diseases.

The project was performed through educational workshops and childrens’ playgrounds as well as through education of educators - educators and expert associates in preschool institutions to ensure the sustainability of the project. The target group included children from 5 to 7 years in all the kindergartens of Zadar County. During 2013/2014, 43 workshops were organized, attended by 1240 children, and 1030 educational brochures were distributed. After the workshops the expected result was that children knew how to distinguish between “healthy” and “unhealthy” food and to choose the „healthy“ one more often.

The Project „Fish basket of health“ was implemented through a series of lectures on Mediterranean diet for the kindergartens in Zadar. The holder of this project was the Zadar County and its associates the Public Health Institute of Zadar. The aim was to popularize the Mediterranean diet and to encourage children to eat fish more often, as well as encouraging kindergarten workers on more frequent usage of fish in nursery meals. It is important to preserve the traditional Mediterranean diet and many benefits that this type of diet includes: rich in fish, seasonal vegetables, fruits, spices, olive oil and seafood. Lectures were held during 2014 and about 100 kindergartens were included.

Sustainability of the project was achieved through education of educators (educators, healthcare professionals and employees working on preparing meals and preparing food in kindergartens).

As a continuous cooperation between the Institute and the County in 2015, in cooperation with the Association of Chefs of the Zadar County, the cookbook - “Fish Platter of Health” (presented in edition of 500 pieces and 200 DVDs) was conceived. Through thirty recipes, it was shown how in a simple and quick way, healthy and delicious meals of fish and seafood are enriched with whole grains and seasonal vegetables. The aim was to encourage kindergarten workers, as well as parents to make more variations of fish menus. The need for reduced salt addition in the preparation of meals and the recommendations on using Mediterranean herbs have been emphasized in order to achieve full flavor and the addition of biologically valuable phytochemicals.

Keywords: preschool children, mediterranean diet, health promotion, nutrition habits 90

EFFECT OF HIGH-FAT DIETS ON BODY WEIGHT, FAT ACCUMULATION AND LIVER INSULIN SENSITIVITY IN RATS Jagoda RoĹĄa Department of Physiology, University of Zagreb, School of Dental Medicine jagoda.rosa@mef.hr

The metabolic syndrome is strongly associated with obesity, insulin resistance and nonalcoholic fatty liver disease (NAFLD). Obesity has been achived by a variety of factors including high-fat diet and dietari fat type and level Aims: The present study was undertaken to determine the effect of different highfat diets on body and liver fat accumulation and insulin action in the hepatocytes. In the liver, insulin control glucose metabolism, thus, cultured hepatocytes may provide a valuable in vitro model that permits the study of the methabolic action of insulin signalig in the liver.

Methods: Groups of 18 male rats were divided equally in tree groups and fed ad libitum for 21 days on standard diet, control (CD), or one of two high-fat diets (HFD). HFD was prepared by mixing 30% of sunflower oil (HFS), or olive oil (HFO) to the standard diet.

Hepatocytes were isolated by a modified collagenase perfusion technique and cultured on 60 mm Petri dishes kept at 37oC in CO2 incubator for 24 hours. The rate of glucose production (basal and insulin regulated) were mesaured during 2 hours.

Results: There were no statistically significant differences in the final body mass and body mass gain between the HFD groups in comparison to CD group. The abdominal fat accumulation was prominent in HFS, while in HFO group fat accumulation was mild in comparison to CD group. There was an severe lipid accumulation and insulin resistance in hepatocytes from animals on HFS. Liver lipid accumulation was mild in rats on HFO diet, but interestingly enhanced insulin action in cultured hepatocytes compared to the control.

Conclusion: Recent studies have shown that HFS diet promotes abdominal fat accumulation, liver fat accumulation and insulin resistance. In contrast, HFO diet induced a insulin hypersensitivity and enhanced liver insulin action, lowering abdominal and liver fat accumulation.

Keywords: cultured hepatocytes, high-fat diets, liver insulin action, insulin resistance, non-alcoholic fatty liver disease (NAFLD)

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NUTRITIVE vs. NON-NUTRITIVE SWEETENERS Dubravka Vitali ÄŒepo University of Zagreb, Faculty of Pharmacy and Biochemistry, Ante KovaÄ?ića 1, 10000 Zagreb, Croatia dvitali@pharma.hr

Current trends of high dietary intake of free sugars, and their disproportionate contribution to the total daily energy intake has been linked with increased prevalence of obesity, dental disease, diabetes type 2 and metabolic syndrome This increases consumer demand for other healthy alternatives that provide sweetness but contain less or no calories.

Non-nutritive sweeteners, such as acesulfame K, aspartame, cyclamate, neohesperidin DC, saccharin, sucralose or steviol glycosides are much sweeter than sucralose, caloriefree, low-glycemic and non-cariogenic. However, their long-term use might have certain effects on health that have not been investigated thoroughly. Despite the questionable carcinogenic history of some of them (saccharine or cyclamate) currently there is not enough evidence that identifies either of them as a carcinogenic agent and they appear to be safe for consumption when quantities consumed are within the ADI recommendations.

However, recent data from long-term prospective studies raise the concern that regular consumption of artificial sweeteners might contribute to development of metabolic changes leading to obesity, type 2 diabetes and cardiovascular disease.

On the other hand, bulk sweeteners, such as erythritol, isomalt, maltitol, mannitol, sorbitol, xylitol or tagatose are considered safe and natural. However, they are cariogenic, they provide significant number of calories and produce glycemic response, although to a lesser extent in comparison to sucrose. Traditional sweeteners such as maple syrup, carob syrup, agave syrup or honey provide significant amounts of calories (but less than sucrose) and contain less sugar. Their main advantage over sucrose is that they contain minerals, vitamins and other bioactive compounds.

In the therapy of obesity or type 2 diabetes reduction of sugar and calorie intake is necessary. For that purpose, non-nutritive sweeteners might provide much greater benefits in comparison to nutritive substitutes, but it is recommended that only minimal amounts of both sugar and NNS be consumed. For healthy population with adequate free sugar intake it can be recommended to replace the part of sucrose with traditional sweeteners with more valuable nutritive profile.

Keywords: nutritive sweeteners, non-nutritive sweeteners, sugar alcohols, traditional sweeteners

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MALNUTRITION ASSESSMENT: WHY IT MATTERS Kris M. Mogensen Health Sciences (Nutrition), College of Health and Rehabilitation Sciences: Sargent College Boston University, 635 Commonwealth Avenue, Boston, MA 02215 kmogensen@bwh.harvard.edu

Malnutrition is a world-wide problem in both the inpatient and outpatient settings.

Identification of malnutrition is essential to help determine risk of adverse outcomes, including longer length of stay in the hospital, increased readmission rates, and increased risk of mortality. This session will review the basics of identifying malnutrition and discuss recent studies evaluating the impact of malnutrition on clinical outcomes.

Keywords: malnutrition, assesment, hospitalization

NUTRIGENOMICS: WHERE ARE WE HEADED? Kris M. Mogensen Health Sciences (Nutrition), College of Health and Rehabilitation Sciences: Sargent College Boston University, 635 Commonwealth Avenue, Boston, MA 02215 kmogensen@bwh.harvard.edu

Precision medicine is a growing area of practice where prevention and treatment strategies are tailored to individual variability. The “-omics” areas of research are an important part of this process. Areas of study include genomics, transcriptionomics, proteomics, and metabolomics. Nutrigenomics focuses on the evaluation of individual and population responses to specific nutrition interventions. The various “-omics” areas of research contribute to knowledge of nutrigenomics. This is a young area of research that may ultimately promote precision nutrition as part of the broader field of precision medicine. This presentation will provide definitions and examples of “-omics” areas of research, how they fit into the bigger picture of nutrigenomics, and give suggestions for future research and potential clinical applications.

Keywords: nutrigenomics, precision medicine, precision nutrition, research

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INTAKE OF SUGAR IN CHILDREN AND ADULTS Daniela Čačić Kenjerić Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, Franje Kuhača 20, 31000 Osijek daniela.kenjeric@ptfos.hr

Sugars include monosaccharides and disaccharides, as glucose, fructose, sucrose and lactose are the most common in the diet. The preference for sweet taste is inborn, so it is not surprising the high consumption of sweet food and therefore sugar. Global sugar production is about 170 million tones. Sugar production in Croatia is about 300,000 tons per year. Sugar consumption in Europe is about 150 tons per year, ranging from 29 to 36 kg /capita per year or 80 to 100 grams per day. Foods such as fruits, vegetables and honey that naturally contain sugars contributes to sugar food intake but also processed foods that contain added sugars and especially sweets, juices and bakery products. The World Health Organization’s recommendation is to reduce sugar intake of a total energy intake to less than 10 % and where possible at less than 5 % throughout the life cycle.

The current contribution of sugar to total energy intake ranges from 9 to 27%. The high contribution of sugar to total energy intake is considered to be negative and associated with an increased risk of obesity and the whole range of chronic non-communicable diseases and in children’s population it is additionally associated with the occurrence of caries and changes in behavior. The purpose of the lecture is to give an overview of the most common types of sugar in the diet and their nutritional sources. There will also be an overview of dietary intake and the impact of this intake on the health status of different population groups.

Keywords: sugar intake, kids, adults, hidden sugar

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PHYSICAL ACTIVITY IN THE FUNCTION OF HEALTH Marin Dadić Faculty of kinesiology, University of Zagreb, Horvaćanski zavoj 15, 10 000 Zagreb, Croatia marin.dadic@kif.hr

From year to year, especially in children and young people, we see that physical inactivity has become a leading issue both in Croatia and in the world. Large amounts of money are being set aside for the prevention and citizens’ awareness of physical activity. Today’s generation of young people will be the first generation to live shorter than their parents unless they become aware of need for physical activity. Children are simply not playing anymore which has negative effect on motor skills development and natural development of the complete body system.

A man is seating for about 7-8 hours a day, and with the addition of 8 hours of sleep, we conclude that the body is in a position that is negative for the complete locomotor system too many hours. Every hour we should do some stretching routines or activation exercises to act positively on our muscular and tendon system. Apart from the locomotor system, physical activity also effect positively on our mental system. Neurological and hormonal positive responses after exercise but also during exercise are scientifically proved. Therefore, every two hours at work, we need to take 5 minutes for stretching and activation of the locomotor system to feel exercise benefits.

Keywords: physical activity, locomotor system

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5. SAŽECI SPONZORIRANIH PREDAVANJA

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PRIRODNA SLADILA U CRAFT PROIZVODNJI PIVA Krešo Marić

5th Element

Jedna od ključnih karakteristika piva uz aromu i okus je njegova punina koja se temelji na rezidualnim šećerima koji uz alkohol, služe za balansiranje gorčine ili kiselosti kod kiselih piva. Rezidualni šećeri su neprevreli šećeri još uvijek prisutni u pivu nakon završetka fermentacije i mogu se smatrati prirodnim sladilima. Pivo s puno rezidualnog šećera ima znatno punije tijelo i često je slađe na okusu.

Sladila koji se koriste u pivu u craft pivarstvu dobivaju se isključivo iz prirodnih izvora od slađene žitarice, većinom pivarskog ječma u procesu komljenja ili dodatkom prirodnih sladila veće ili manje fermetabilnosti.

Sladovina je vodeni ekstrakt sastojaka koji se prevode u topljivi oblik kontroliranom enzimsko razgradnjom u toku komljenja. U toku sladovanja, škrob je djelomično razgrađen i komljenje je proces u kojem dolazi do njegove potpune razgradnje.

Razgradnja tijekom komljenja odvija se u tri faze: • klajsterizacija, • likvefakcija i • šećerenje.

Za postizanje željenog ugljikohidratnog profila sladovine i budućih organoleptičkih karakteristika piva odlučujuće su temperaturne pauze i njihovo trajanje kojima se postiže prosječni sastav ugljikohidrata • 45% Maltoza • 14% Maltotrioza • 8% Glukoza • 6% Saharoza • 2% Fruktoza • 25% dekstrini.

Ponekad se, ovisno o stilu piva, koriste i drugi izvora škroba poput kukuruza, riže, sirupa ili izvori šećera poput meda, melase, laktoze u različitim količinama, kako bi se upotpunili šećeri nastali u procesu komljenja ili povećala punina finalnog proizvoda.

Pivar također može utjecati na količinu rezidualnih šećera odabirom sojeva kvasaca koji će konzumirati više ili manje od određenih šećera i tako u pivu ostavljati više tijela.

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MALNUTRICIJA I PROCJENA NUTRITIVNOG RIZIKA Marijana Ceilinger1, Lenkica Penava1, Danijela Čukelj1 1

Belupo lijekovi i kozmetika d.d.

marijana.ceilinger@belupo.hr

Malnutricija se opisuje kao stanje nedostatnog unosa energije, proteina i/ ili mikronutrijenata te se u užem smislu odnosi na stanje pothranjenosti. Uzroci malnutricije mogu biti različiti, a nastaje i kao posljedica brojnih bolesti, stanja ili pojedinih terapijskih postupaka te može imati utjecaj na ishod liječenja. Iako obuhvaća sve dobne skupine, učestalija je kod starije populacije, a rizik od malnutricije povezan je i sa vrstom bolesti. Među bolničkim pacijentima malnutricija je najučestalija kod pacijenata s gastrointestinalnim bolestima, neurološkim oboljenjima te raznim vrstama karcinoma. Smatra se da je učestalost malnutricije u bolničkoj populaciji od 20-50%.

Komplikacije uzrokovane malnutricijom mogu dovesti do niže kvalitete života, pada imuniteta, povećanja broja komplikacija i stope smrtnosti, duljih i češćih bolničkih liječenja te viših troškova liječenja.

Zbog brojnih mogućih posljedica, malnutriciju je vrlo važno otkriti pravovremeno kako bi se na vrijeme započelo s adekvatnom nutritivnom potporom. Metode procjene nutritivnog statusa uključuju razne antropometrijske metode, upitnike za procjenu nutritivnog statusa, biokemijske markere, kliničku procjenu i anamnezu. Upitnici za procjenu nutritivnog statusa temelje se najčešće na pitanjima vezanim uz nedavni i neželjeni gubitak tjelesne mase, indeks tjelesne mase, unos hrane i težinu bolesti.

Jedan od često korištenih upitnika je i NRS obrazac (Nutritional Risk Screening 2002) koji na jednostavan i brz način omogućava detektiranje nutritivnog rizika kroz praćenje statusa bolesnika. Neki od ostalih upitnika za procjenu nutritivnog rizika su brza metoda za procjenu nutritivnog rizika (MNA) koja se preporuča naročito kod starije populacije i univerzalni obrazac za procjenu malnutricije (MUST) koji se koristi u bolničkim i sličnim ustanovama. U slučaju kada se detektira nutritivni rizik potrebno je započeti s nutritivnom potporom. Nutritivna potpora može uključivati nutricionističko savjetovanje, obogaćivanje hrane, a ukoliko je potrebno liječnik u sklopu nutritivne potpore propisuje i enteralnu hranu – hranu za posebne medicinske potrebe. Osim samog provođenja nutritivne potpore važan segment su i monitoring i po potrebi modifikacije nutritivne terapije.

Unatoč brojnim metodama za procjenu nutritivnog statusa još uvijek se u nekim slučajevima malnutricija ne prepoznaje na vrijeme. Upravo je pravovremena intervencija važna kod osoba u nutritivnom riziku, a uz samu potporu važno je i kontinuirano praćenje rezultata te edukacija bolesnika o važnosti i ciljevima nutritivne potpore.

Ključne riječi: malnutricija, nutritivni rizik, nutritivna potpora, enteralna hrana

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ZDRAVA PREHRANA ZA MALU DJECU Anita Mlačić Mandić

HiPP Croatia d.o.o.

anita.mlacic-mandic@hipp.hr

Mala djeca trebaju prehranu koja je bogata hranjivim tvarima.

Kao i dojenčad, mala djeca i djeca starija od 3 godine imaju također vrlo specifične prehrambene potrebe. Za njihov optimalan rast i razvoj koji je u ovom periodu života ubrzan potrebna im je hrana koja je bogata hranjivim tvarima.

Istraživanja su pokazala da je prehrana male djece često neuravnotežena Rezultati studije1 DONALD koju je proveo Istraživački Instituti za Prehranu Djece (FKE) i VELS studije2 koju je proveo Robert Koch Institut pokazale su da mala djeca jedu previše hrenovki i slatkiša, a premalo voća, povrća, ribe i cjelovitih žitarica. Općenito govoreći, premalo hrane na bazi voća i povrća i što djeca postaju starija – previše hrane životinjskog podrijetla, masnoća i slatkiša se konzumira.

Roditelji imaju izravan utjecaj na prehranu male djece, pa je zbog toga vrlo važno educirati roditelje kako bi razumjeli da njihov vlastiti izbor prehrane utječe na dojenčad i malu djecu i na njihove prehrambene navike kasnije u životu.

Proizvodi za malu djecu 1-3 godine Kako bi se osigurao odgovarajući nutritivni sastav i sigurnost hrane koja je posebno razvijena za dojenčad i malu djecu i pružile odgovarajuće informacije potrošačima, propisani su zakonski uvjeti za takve proizvode od strane Europske komisije. Zakonski propisi se odnose na početnu i prijelaznu hranu za dojenčad, prerađenu hranu na bazi žitarica i hranu za malu djecu.

Proizvođači često komuniciraju da su njihovi proizvodi za malu djecu, ali oni to zaista nisu jer ne sadrže naznaku dobi od kada se mogu koristiti u prehrani i samim time ne podliježu strogim zakonskim regulativama za dječju hranu. Zato roditelji mogu biti sigurni u HiPP proizvode od 1. godine nadalje jer svaki proizvod ima preporuku o vremenu uvođenja. Što je s proizvodima za djecu stariju od 3 godine?

Nema zakonskih propisa za hranu namijenjenu djeci od 3. godine nadalje.

Obično nema razlike u sastavu hrane u odnosu na ostalu hranu za djecu i odrasle.

60 kg je aktualna norma za prosječnu tjelesnu masu odrasle osobe.

Novi standardi HiPP prehrane za dijete prilagođeni su tjelesnoj masi od 15 kg.

Od ove godine, HiPP nudi proizvode posebno razvijene za djecu tjelesne mase od 15 kg.

Ukusni proizvodi, prirodnog okusa, u najboljoj HiPP BIO kvaliteti, zdravija su alternativa postojećim proizvodima za djecu.

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VODA, HIDRACIJA I ZDRAVLJE DJECE Mašenjka Katić

Jana prirodna mineralna voda, Jamnica d.d.

Dobro stanje hidracije djece iznimno je važna tema budući da odgovarajući unos vode ima bitan utjecaj na tjelesne i mentalne sposobnosti djece kao i prevenciju debljine.

Međutim, ispitivanja pokazuju da je neodgovarajuća hidracija djece čest i nedovoljno istražen zdravstveni problem.

Loše prehrambene navike u djetinjstvu, koje uključuju i nedovoljan unos vode kao najprikladnijeg pića, mogu imati kratkoročne i dugoročne negativne posljedice na tjelesni i mentalni razvoj, kao i povećani rizik kroničnih nezaraznih bolesti u odrasloj dobi.

Nutricionistička edukacija o unosu tekućina pridonosi povećanju razumijevanja u djece o zdravom ponašanju. Sve je više istraživanja o ovoj značajnoj temi, koja obuhvaćaju i razvoj edukacijskih metoda o odgovarajućem unosu vode u dječjoj populaciji.

Izlaganje će obuhvatiti pregled novijih istraživanja o hidraciji i unosu vode u djece, te alatima za edukaciju djece o važnosti unosa vode kao sastavnog dijela pravilne prehrane.

ZNANJE I STAVOVI HRVATA O MASTIMA U PREHRANI Mašenjka Katić

Zvijezda d.d.

Izlaganje će obuhvatiti rezultate istraživanja o znanju i stavovima o mastima u prehrani, koje je u srpnju 2018. godine provela agencija za istraživanje tržišta Hendal, na nacionalno reprezentativnom uzorku hrvatskih građana starijih od 15 godina.

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ODABIR ODGOVARAJUĆEG PROBIOTIČKOG SOJA I VEZA S IMUNITETOM Stribor Marković

Ro. Ra. Natura d.o.o.

Primjena probiotika postala je vrlo popularna intervencija ne samo tijekom uzimanja antibiotske terapije već i kod raznih drugih tegoba poput iritabilnog kolona. Postoji puno mitova o farmakološkim mehanizmima djelovanja probiotičkih sojeva. Probiotički sojevi ne okupiraju veću ekološku nišu mikrobioma već djeluju na njegovu funkcionalnost. To je i mehanizam djelovanja probiotika kod najčešće primjene, a to je dijareja izazvana antibioticima. Probiotici ne „nadomještaju“ floru niti trajno ne mijenjaju mikrobiom koji uvelike ovisi i o našim prehrambenim navikama. U današnje vrijeme treba jasno naglasiti kako je djelovanje pojedinih sojeva ili njihove kombinacije specifično a njihova primjena ciljana i ovisna o indikaciji. Djelovanje na imunološki sustav ovisi o načinu komunikacije s GALT-om, imunološkim strukturama u probavnom sustavu. Neki sojevi će inducirati regulatorni dio imunološkog sustava i prepoznat ćemo ga preko klasičnog markera interleukina 10. Takav tip sojeva bit će u preporuci primjerice kod iritabilnog kolona s upalom niskog stupnja ili kod upalnih bolesti crijeva. Pojedini sojevi inducirat će Th1 sustav i indukcijom klasičnih medijatora poput interferona gama. Oni će odražavati klasičnu funkciju Th1 sustava poput obrane od virusnih infekcija. Zbog toga se takvi sojevi koriste u prevenciji respiratornih infekcija. Dio sojeva djelovat će kompeticijski putem bakteriocina na druge mikroorganizme i nalaze svoje mjesto kod infekcije s Helicobater pylori, Candida vrstama te zdravlju usne šupljine. Preporuka sojeva je uvijek algoritamska i individualizirana i ne može se više generalizirati „uzmi probiotik“. Svaki od njih ima svoju jasnu namjenu a treba i jasno poštivati dozu u CFU, baš kao i kod lijekova.

Doza u CFU precizirana je u kliničkim studijama.

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VAŽNOST KVALITETNIH DODATAKA PREHRANI U FIZIOLOŠKOM RAZVOJU NAJMLAĐIH Ivan Tudor

Farmex d.o.o

Ekstremno povećanje izloženosti okolišnom zagađenju, osiromašenje mineralnog sastava tla i posljedično smanjenje kvalitete i hranjive vrijednosti hrane imaju brojne negativne posljedice na djecu. Kvaliteta dječje prehrane i promjene prehrambenih navika utječu na trenutne i dugotrajne epigenetske promjene. Zadnjih desetljeća smanjen je nutritivni unos mikronutrijeneta te je kod djece povećana potreba za njihovim dodatnim unosom.

Recentna istraživanja pokazuju povećan postotak broja djece koja imaju neki od kroničnih poremećaja. Pedijatrijska statistika u Republici Hrvatskoj prikazuje porast broja djece sa alergijom na hranu, astmom, alergijskim rinokonjunktivitisom, atopijskim dermatitisom, pretilosti, autizmom...

Esencijalni nutrijenti: - VODA, UGLJIKOHIDRATI, PROTEINI, MASTI - VITAMINI i MINERALI - MASNE KISELINE - AMINOKISELINE Brojne znanstvene studije ispitivale su utjecaj omega 3 masnih kiselina na razvoj mozga i živčanog sustava kod djece, u trudnoći i u kasnijoj dobi. Omega 3 masne kiseline imaju važnu ulogu u rastu i razvoju djece, strukturalne su sastavnice tkivnih komponenti i neophodne za sintezu stanične membrane. U razvijenim zemljama evidentiran je nedovoljan unos omega 3 masnih kiselina u prehrani svih populacija, zbog nedovoljne zastupljenosti plave ribe u prehrani.

Prikaz najčešćih stanja koja se tretiraju u kliničkoj praksi u SAD. Primjer iz prakse - Case Study - slučaj djeteta Lukas.

Važnost kvalitete sirovina i upravljanje kvalitetom u procesu proizvodnje dodataka prehrani za djecu. Cilj je postizanja najviše kvalitete, učinkovitost i bio raspoloživosti.

Važnost upotrebe isključivo prirodnih, testiranih te certificiranih sastojaka, bez aditiva, teških metala i kemijskih onečišćenja.

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UPOTREBA SLADILA U PROIZVODNJI SLADOLEDA Dalibor Jurina, Sabina Barbiš

Gelati d´Oro

dalibor.jurina@gmail.com

Tradicionalno gledajući sladoled je smrznuti desert koji sadrži 2,5-5% mliječne masti te minimalno 6% bezmasne suhe tvari, ovisno radili se o mliječnom ili krem sladoledu, uz razne dodatke poput šećera, zaslađivača, stabilizatora, emulgatora i aroma. Međutim, prateći današnje prehrambene zahtjeve pojedinaca i zahvaljujući modernoj tehnologiji mogu se proizvesti kremasti i ukusni sladoledi bez mlijeka i mliječnih proizvoda te navedenih dodataka. Ovakvi sladoledi uključuju pažljivo balansirane količine voća, prirodnih sladila, biljnih vlakana, biljnih proteina te biljnih masti.

Iako se dodaju u minimalnim količinama upotreba prirodnih sladila izuzev na aromu uvelike utječe i na samu teksturu tj. kremoznost sladoleda. Najčešće korištena sladila su glukoza, saharoza, dekstroza, ksilitol, eritrol i stevija. Glukoza, dekstroza i saharoza su jednostavni šećeri prirodno prisutnu u raznim namirnica poput voća, povrća te žitarica.

Ksilitol je brezin šećer koji se dobiva iz kore breza, a može se naći i u većini voća i povrća.

Eritrol je šećerni alkohol koji se dobiva iz kukuruza, a također je u malim količinama prisutna u raznolikom voću.

Sama kremasta tekstura sladoleda se dobiva podešavanjem točke smrzavanja na oko -16°C te sprječavanjem kristalizacije komponenti sladoleda. Tako se prilikom izrade tradicionalnih sladoleda korist glukoza i dekstroza u količini manjoj od 4% kako bi se spriječila rekristalizacija šećer. Eritrol i ksilitol su prirodna sladila koja su zastupljena u novoj liniji sladoleda te se ksilitol dodaje u koncentraciji od 13-14%, a eritrol 2-4%. Ovaj omjer je posebno izbalansiran jer već i manji pomak te povećanje količine eritrola može dovesti do stvrdnjivanja sladoleda na nižim temperaturama. Stevija (Stevia rebaudiana Bertoni) je slatka biljka podrijetlom iz južne Amerike te zbog svoje izrazite slatkoće ponašala mjesto i u prehrambenoj industriji pa tako i u proizvodnji sladoleda. Naime, stevija se može dodati u količini do 200 mg/L proizvoda no izuzev na slatkoću nema utjecaj na svojstva smrzavanja sladoleda te se koristi u kombinaciji s drugim sladilima.

Stoga od djece do starijih osoba, neovisno o vlastitim prehrambenim izborima i bolestima, mogu uživati u sladoledima desertima.

Ključne riječi: sladoled, prirodna sladila

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SPORTSKI NAPITCI S UGLJIKOHIDRATIMA NISKOG GLIKEMIJSKOG INDEKSA Ana Ilić1 Hrvatski akademski centar primijenjenog nutricionizma, Supilova 7, 10 000 Zagreb

1

Jamnica d.d.

Adekvatna hidracija tijekom tjelesne aktivnosti je od izrazite važnosti, radilo se o vrhunskom sportašu ili rekreativcu. Naime, stanje hipohidracije ima negativan utjecaj na sportsku izvedbu, a sam proces dehidracije može se pratiti promjenom na tjelesnoj masi. Tako je uočeno da već kod 2% gubitka na tjelesnoj masi dolazi do slabljenja performanse posebice u aerobnim sportovima.

Pored odgovarajuće hidracije tijekom sportske izvedbe potrebno je nadoknaditi gubitak elektrolita nastao znojenjem te, ovisno o trajanju i intenzitetu same aktivnosti, unositi dodatnu količinu ugljikohidrata. Upravo iz tog razloga se formuliraju izotonični sportski napitci koji u prosjeku sadrže 4-8% jedne vrste ili kombinacije ugljikohidrata, 10-35 mmol/L natrija, 3-5 mmol/L kalija te drugih dodataka poput vitamina B skupine, kofeina i L-karnitina. Ugljikohidrati, iako ih ima svega 4-8% u napitcima, čine najveći predmet rasprave zbog toga što se, ovisno o njihovom sastavu u napitku, postiže željeni učinak.

Tako je i formuliran ProSport, napitak koji sadrži palatinozu (izomlatulozu), ugljikohidrat niskog glikemijskog indeksa. Naime, iako ima niži stupanj oksidacije od drugih jednostavnih šećera, prema novijim studijama uporaba palatinoze tijekom sportske izvedbe pozitivno utječe na samu performansu Uz to što tijelo opskrbljuje energijom, smatra se da sporija apsorpcija ugljikohidrata manje utječe na razinu inzulina te rezultira većom oksidacijom masti.

Stoga se zbog specijalne formulacije izotonični ProSport napitak može konzumirati prije, tijekom i nakon tjelesne aktivnosti, a pridonijeti će pravilnoj hidraciji, održavanju energije te nadoknadi elektrolita.

Ključne riječi: tjelesna aktivnost, hidracija, ugljikohidrati, palatinoza, izotonični napitak

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DORUČAK UZ NESTLÉ: KUŠAJTE I POSLUŠAJTE ŽITARICE ZA DORUČAK – USPJEŠNA REFORMULACIJA PROIZVODA

Koraljka Novina Brkić

Nestlé for Healthier Kids

Predavanje će Vam omogućiti kušanje Nestlé Žitarica i naučiti nešto o pristupu CPW*-a reformulaciji proizvoda.

Mi, u Nestlé-u i CPW*-u, vjerujemo kako svaki potrošač treba imati mogućnost uživanja u dobrobitima prehrane bogate cjelovitim žitaricama, želimo potaknuti i omogućiti konzumiranje cjelovitih žitarica kroz pravilnu naviku doručkovanja.

Kao dio naše obaveze Učinimo Doručak Boljim, neprekidno smo povećavali udio cjelovitih žitarica za sve naše najbolje prodavane žitarice diljem svijeta.

Stoga smo posvećeni pomoći potrošaču premostiti uobičajene barijere kako bi povećali njihov unos cjelovitih žitarica, ujedno i promoviramo javno privatno partnerstvo kako bi: 1. Podržali definiranje preporuka za cjelovite žitarice, te hranu iz cjelovitih žitarica 2. Utvrdili preporuku o količini unosa cjelovitih žitarica u nacionalnim smjernicama o prehrani 3. Povećali osvještenost o nutritivnoj i zdravstvenoj dobrobiti cjelovitih žitarica, te promociji njihove upotrebe *CPW – Cereals partners Worldwide

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6. ABSTRACTS OF SPONSORED LECTURES

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NATURAL SWEETENERS IN BEER CRAFT INDUSTRY Krešo Marić

5th Element

One of the key characteristics of beer with its flavor and taste is the fullness of taste which is based on residual sugars that, along with alcohol, serve to balance bitterness or acidity in acidic beer. Residual sugars are unfermented sugars still present in the beer after the fermentation ends and can be considered as natural sweeteners. Beer with a lot of residual sugar will have a fuller body and is often sweeter.

Sweeteners used in beer in craft brewery are obtained exclusively from natural sources of malted grain, mostly barley in the process of mashing or adding natural sweeteners with greater or fewer fermentability.

Wort is an aqueous solution of extract made from grain, converted into a soluble form by controlled enzymatic degradation during the mashing process. During malting, the starch is partially decomposed and mashing is a process in which complete decomposition occurs.

The decomposition during mashing happens in three phases: • clusterization • liquefaction • canning.

To achieve the desired carbohydrate profile of wort and future organoleptic characteristics of beers, temperature breaks and their duration are crucial to achieve the average carbohydrate composition.

• 45% Maltose • 14% Maltotriose • 8% Glucose • 6% Sucrose • 2% Fructose • 25% dextrins.

Sometimes, depending on the style of beer, other sources of starch, such as corn, rice, syrup or sugar sources such as honey, molasses, lactose in different amounts, are used in order to complement the sugars formed during mashing or increase the taste fullness of the final product.

Brewers can also affect the amount of residual sugar by selecting strains of yeast that will consume more or less of certain sugars and thus leave more body fullness of beer.

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MALNUTRITION AND NUTRITIONAL RISK ASSESSMENT Marijana Ceilinger1, Lenkica Penava1, Danijela ÄŒukelj1 1

Belupo lijekovi i kozmetika Plc.

marijana.ceilinger@belupo.hr

Malnutrition is described as a state of deficiency in intake of energy, protein and/or micronutrients and in its narrow meaning it refers to a state of under-nutrition. Causes of malnutrition may be different, but it could also be a result of different diseases, conditions or medical treatments and could have an influence on outcome of a medical treatment. Even though it can affect all age groups, it occurs more often in an elderly population and the risk of malnutrition depends on type of disease. In hospital patients it occurs most often in patients with gastrointestinal disease, neurological disease and different types of cancer. It is considered that prevalence of malnutrition in hospital patients is about 20-50%. Complications caused by malnutrition could lead to lower quality of life, weakening of immunity, increasing number of complication and mortality, longer and more frequent hospitalization and, consequently, higher healthcare costs.

Because of high number of consequences, it is very important to detect malnutrition as early as possible in order to timely start with adequate nutritive support. Methods for nutritional assessment include different anthropometric measuring, nutritional assessment questioners, biochemical methods, clinical assessment and anamnesis.

Nutritional assessment questioners are usually based on questions related to recent and unwanted weight loos, body mass index, recent food intake and disease severity. One of often-used questioner form is the NRS questioner (Nutritional Risk Screening 2002) which in a simple and expedient way enables to detect nutritional risk through patients’ monitoring. Some of other nutritional assessment questioners are the Mini Nutritional Assessment (MNA) which is recommended to be used for elderly and the Malnutrition Universal Screening Tool (MUST) for use in hospitals and similar facilities. In case when nutritional risk is detected, it is important to start with nutritional support. Nutritional support may include dietary counselling, food enrichment and, if necessary, a doctor may prescribe also enteral food - food for special medical purposes. Beside nutritive support, another important segment is monitoring and, if necessary, reevaluating of nutritive therapy.

Despite high number of methods for nutritional risk assessment, in some cases malnutrition is not recognized in time. Thus prompt diagnose and immediate start of nutritive therapy is crucial with persons under nutritional risk, and beside this nutritional support, continuous monitoring of results and education of patients about importance and goals of nutritional support, are also very important.

Keywords: malnutrition, nutritional risk, nutritional support, enteral food

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HEALTHY NUTRITION FOR CHILDREN Anita Mlačić Mandić

HiPP Croatia Ltd.

anita.mlacic-mandic@hipp.hr

Toddlers need nutrition which is rich in nutrients.

Similar to infants, toddlers and kids have very specific nutritional requirements. To support them in fast growing stages and to promote optimum development, they require food which is particularly rich in nutrients.

Surveys have shown that toddler nutrition is often unbalanced The findings of the DONALD study1 conducted by the Research Institute for Child Nutrition (FKE) and the VELS study2 conducted by the Robert Koch Institute show that young children eat too much sausage and sweets and too little fruit, vegetables, fish and whole-grain products. Generally speaking, too little plant-based foods and the older the children get – too many animal-based, high-fat foods and sweets are consumed.

Parents have direct influence on toddler nutrition, so it is very important to educate parents in order to understand how their choices for the infant s and toddler s nutrition influence on their food preferences later in life.

Products for toddlers / young children, between 1 to 3 years/ To ensure appropriate nutritional composition and safety of foods specifically manufactured for infants and young children, as well as appropriate consumer information, the EU Commission has defined specific rules for such foodstuffs. The rules concern infant and follow-on formulae, processed-cereal based foods and food for young children.

Producers often communicate kids products to the young children that are not suitable for them, products that are not in line with the specific rules regulated by EU regulation.

With HiPP products parents can be sure about the feeding age, as every product is labelled with feeding age information.

What about products for children over 3 years?

There is no legal regulation for the food products for children over 3 years.

Usually, there is no difference in composition between the foods for children over 3 years and for adults.

Nutrition guidelines are general, for Ø 60 kg.

NEW HiPP toddler nutrition standards are adapted to body weight of Ø 15 kg.

From this year, HiPP offer products specially developed for children of body weight 15 kg. Delicious products in the best HiPP BIO quality, the healthier alternative to existing kids products with full flavour.

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WATER, HYDRATION AND CHILDREN’S HEALTH Mašenjka Katić

Jana natural mineral water, Jamnica Plc.

Hydration status in children is an important topic since adequate water intake has a significant impact on their physical and mental abilities as well as the prevention of obesity. However, studies show that inadequate hydration in children is a common and insufficiently studied health problem.

Poor eating habits, including inadequate intake of water as the most appropriate beverage, may have short-term and long-term adverse effects on physical and mental development as well as increased risk of chronic non-communicable diseases in adulthood.

Nutrition education on fluid intake for children contributes to their better understanding of healthy behavior. The number of research on this important topic is inreasing, including the development of educational methods for adequate water intake in children’s population.

The presentation will cover recent hydration and water intake studies including educational tools on the importance of water intake as an integral part of the children’s balanced diet.

CROATIANS’ KNOWLEDGE AND ATTITUDES ON DIETARY FATS Mašenjka Katić

Zvijezda Plc

Presentation will cover the results of the research on dietarry fats’ knowledge and attitudes carried out by market research agency Hendal, in July 2018, on a nationally representative sample of Croatian citizens over the age of 15.

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SELECTION OF AN APPROPRIATE PROBIOTIC STRAIN AND ITS LINK TO THE IMMUNE SYSTEM Stribor Marković

Ro. Ra. Natura Ltd.

The use of probiotics has become a very popular intervention not only during antibiotic therapy but also in various other illnesses such as iritable colon. There are many myths about pharmacological mechanisms of probiotic strains. Probiotic strains do not occupy a larger ecological niche of the microbial cells but already work on its functionality. This is also the mechanism of probiotic activity in its most common use, which is antibioticinduced diarrhea. Probiotics do not “replace” flora nor do they permanently change the microbiome which largely depends on our eating habits. It should be emphasized today that the action of particular strains or combinations thereof is specific and their application is targeted and dependent on the indication. The effect on the immune system depends on the communication pathway with GALT, immune structures in the digestive system. Some strains will induce the regulatory part of the immune system and will be recognized by a classical marker of interleukin 10. Such a strain type will be recommended, for example, in low grade inflammation iritable colon disease or inflammatory bowel disease. Some strains will induce the Th1 system and the induction of classical mediators such as interferon gamma. They will reflect the classic Th1 system function as a defense against viral infections. For this reason, such strains are used in the prevention of respiratory infections. Part of the strains will act competitively through bacteriophage on other microorganisms and find their place in infection with Helicobater pylori, Candida species and oral cavity health. The strain recommendation is always algorithmic and individualized and can no longer be generalized “take a probiotic”. Each of them has its clear purpose and should clearly respect the dose in the CFU, just as with medicines. The CFU dose is specified in clinical studies.

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IMPORTANCE OF QUALITY NUTRITION SUPPLEMENTS IN THE PHYSIOLOGICAL DEVELOPMENT OF CHILDREN Ivan Tudor

Farmex Ltd.

Extreme increase in exposure to environmental pollution, depletion of the mineral soil composition, and consequent reduction in quality and nutritional value of food have a number of adverse effects on children. The quality of child nutrition and changed eating habits affect current and long-lasting epigenetic changes. In the last decades, nutritional intake of micronutrients has been reduced therefore the need for additional intake in children has increased.

Recent researches are showing an increased percentage of children with some chronic disorders. Pediatric statistics in Croatia shows an increase number of children with food allergies, asthma, allergic rhinoconjunctivitis, atopic dermatitis, obesity, autism...

Essential Nutrients: - WATER, CARBOHYDRATES, PROTEINS, FATS - VITAMINS AND MINERALS - FATTY ACIDS - AMINO ACIDS Numerous scientific studies have investigated the effect of omega-3 fatty acids on the brain and nervous system development in children, in pregnancy and later age.

Omega-3 fatty acids play an important role in the growth and development of children, they are the structural components of tissue and necessary for the cell membranes synthesis. Due to the low intake of blue fish in the diet in developed countries insufficient intake of omega-3 fatty acids has been recorded in of all populations. Review of the most common conditions that are treated in clinical practice in the United States. An example from practice - Case Study of Lucas Child.

Importance of raw material quality and quality management in the process of producing dietary supplements for children. The goal is to achieve the highest quality, efficiency and availability. The importance of using only natural, tested and certified ingredients, without additives, heavy metals and chemical contaminants.

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THE USE OF SWEETENERS IN ICE CREAM INDUSTRY Dalibor Jurina, Sabina Barbiš

Gelati d’Oro

dalibor.jurina@gmail.com

Traditionally, ice cream is a frozen dessert containing 2.5-5% milk fat and minimum 6% of insoluble dry matter, depending if it is dairy or cream ice cream, with various additives such as sugar, sweetener, stabilizer, emulsifier and aroma. However, following today’s nutritional requirements of individuals, and thanks to modern technology, creamy and delicious ice creams without milk and additives can be produced. Such ice creams include carefully balanced amounts of fruit, natural sweeteners, vegetable fibers, vegetable proteins and vegetable fat.

Although added in minimal quantities, natural sweeteners, except aroma, greatly affects the texture itself, i.e. the creaminess of the ice cream. The most commonly used sweeteners are glucose, sucrose, dextrose, xylitol, erythritol and steva. Glucose, dextrose and sucrose are simple sugars naturally present in various foods such as fruits, vegetables and grains. Xylitol is a birch sugar got from birch peel but also can be found in most fruits and vegetables. Erythritol is a sugar alcohol from corn and in small quantities is also present in a variety of fruits.

Creamy texture of the ice cream is obtained by adjusting the freezing point to about -16 ° C and preventing crystallization of the ice cream components. Thus, during the preparation of traditional ice cream, glucose and dextrose are used in the amount less than 4% in order to prevent sugar recrystallization. Erythritol and xylitol are natural sweeteners that are present in a new line of ice cream. Xylitol is added at a concentration of 13-14% and erythrol 2-4%. This ratio is particularly balanced because even a small shift and increased amount of erythritol can lead to ice cream induration at lower temperatures. Stevia (Stevia rebaudiana Bertoni) is a sweet plant which origin comes from South America, and because of its expressive sweetness it has found a place in the food industry as well as in the production of ice cream. Stevia can be added in an amount up to 200 mg/L of product, but excluding sweetness does not affect the freezing properties and it is used in combination with other sweeteners.

Therefore, from children to older people, regardless of their own dietary choices or illnesses, they can enjoy ice cream desserts.

Keywords: ice cream, natural sweeteners

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SPORTS DRINKS CONTAINING CARBOHYDRATES WITH LOW GLYCEMIC INDEX Ana Ilić1 Croatian Academic Centre for Applied Nutritional Science, Supilova 7, 10 000 Zagreb

1

Jamnica Plc.

Adequate hydration during physical activity is of a great importance, whether it’s a top athlete or recreational. Namely, the hypoglycemic state has a negative impact on sport performance, and the dehydration process itself can be followed by a change in body mass. It has been noted that at 2% loss of body weight, performance slows down, especially in aerobic sports.

In addition to adequate hydration during sports performance, it is necessary to compensate the electrolyte losses due to perspiration and, depending on the duration and intensity of the activity itself, to add an additional amount of carbohydrate. For that reason isotonic sports drinks are formulated which, on average, contain 4-8% of one type or combination of carbohydrates, 10-35 mmol/L sodium, 3-5 mmol/L potassium and other supplements such as vitamin B, caffeine and L- carnitine. Carbohydrates, although present only 4-8% in beverages, they are the main subject of discussion because depending on their composition in the beverage, the desired effect is achieved.

Thus, ProSport is formulated, a beverage containing palatinose (isomlatulose), a low glycemic index carbohydrate. Although it has a lower oxidation degree than other simple sugars, according to recent studies, the use of palatinose during sports performance positively affects the performance itself. Apart from providing the energy for body, slower absorption of carbohydrates is considered to have less effect on insulin levels and results in higher oxidation of fat.

Because of the special formulation, isotonic ProSport beverage can be consumed before, during and after physical activity, and will contribute to proper hydration, energy maintenance, and electrolyte replacement.

Keywords: physical activity, hydration, carbohydrates, palatinose, isotonic drink

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BREAKFAST WITH NESTLÉ: TASTE AND LISTEN BREAKFAST CEREALS - SUCCESSFUL REFORMULATION OF PRODUCT Koraljka Novina Brkić

Nestlé for Healthier Kids

This session will allow you to taste our Nestlé Cereals and learn more about CPW approach to product reformulation.

At Nestlé and CPW*, we believe that every consumer should benefit from enjoying a wholegrain-rich diet and want to inspire and enable whole grain consumption as part of a healthy breakfast habit.

As part of our commitment to Making Breakfast Better, we have been consistently increasing the whole grain content of our best-selling breakfast cereals all around the world.

That’s why we are committed to helping consumers overcome the common barriers to increasing their whole grain intakes and we are promoting the creation of a Private Public Partnership to: 1. Support the definition of whole grain and whole grain food 2. Establish a quantitative recommendation for the intake of whole grains in national dietary guidelines 3. Increase the awareness on the nutrition and health benefits of whole grains and promote its consumption *CPW – Cereals partners Worldwide

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7. SAŽECI POSTERA

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VLAKNO LANA - OCJENJIVANJE KARAKTERISTIKA MJEŠAVINE BRAŠNA Hrušková Marie, Švec Ivan VŠCHT Praha, Technická 5, 166 28 Praha marie.hruskova@vscht.cz

Uvod: laneno sjeme je, s obzirom na kemijski sastav, preporučljivo za kurativne dijete.

Između smeđih i žutih sjemenki lana nije uočena nutritivna razlika. Laneno vlakno je komercijalan dodatak prehrani dobiven kao nusprodukt tijekom prešanja ulja, a na tržištu je dostupno u obliku suhog praha.

Materijali i metode: Tehnološke značajke brašna i mješavina opisane su pomoću Zeleny testa i Falling broja. Svojstva ne fermentiranog tijesta određena su pomoću farinografa i ekstenzigrafa Brabender (Njemačka), prema međunarodnim normama.

Ponašanje suspenzije brašna-vode zabilježeno je na RVA 4500 instrumentu (Perten Instruments, Švedska). Prema internim postupcima UCT Prag, izmjereni su reološki parametri fermentiranog tijesta korištenjem fermentografa SJA (Švedska), maturografa i registratora za uspon (OTG) Brabender (Njemačka). Tijesto za kruh pripremljeno je prema internoj metodi.

Rezultati: Prema Zeleny testu, kvaliteta pekarskih bjelančevina mogla bi se smatrati nižom u odnosu na brašno. S obzirom na varijabilnost tipa vlakana (zlatno u odnosu na smeđe), granulaciju (2 vrste), kao i razinu dodataka (2,5% prema 5,0%) pridonijela su malo padu Falling broja. Reološka svojstva ne fermentiranog tijesta pripremljenog od mješavine brašna karakterizira povećanje apsorpcije vode oko 3-7%. Dobivena očitanja fermentiranom tijestu omogućuju procjenu 12 parametara od kojih su tri značajna za usporedbu s završnim volumenom tijesta (fermentograf), otpornosti tijesta (maturograf) i volumenom tijesta (OTG test). Volumen kruha u trećoj fazi fermentacije predviđa specifični volumen kruha. Procjena kakvoće laboratorijskog kruha pokazala je negativni odnos između doziranja smeđeg vlakna i specifičnog volumena kruha. Kvantifikacijom senzorskog rezultata, potvrđena je ta promjena. Dijelovi obogaćenog kruha bili su žilaviji i manje ukusni. Uzorci koji sadrže 5,0% obaju vlakana postigli su znatno veće volumene.

Zaključak: Dodano u pšenično brašno, laneno prehrambeno vlakno je promijenilo tehnološka i reološka svojstva u skladu s vrstom lanenog vlakna (žuto/smeđe), granulaciju vlakna i razinu dizanja. U usporedbi s pšeničnim brašnom, vrijednosti Zeleny testa pokazale su sniženje kvalitete proteina i FN povećanje. Procjena laboratorijskog kruha pokazala je negativan odnos između smeđeg vlakna i specifičnog volumena kruha.

Ključne riječi: smeđe i žuto laneno sjeme, granulacija, reologija, kruh

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VLAKNO LANA IZ ZLATNIH I SMEĐIH SJEMENKI - UTJECAJ NA PONAŠANJE MJEŠAVINE BRAŠNA Švec Ivan, Hrušková Marie VŠCHT Praha, Technická 5, 166 28 Praha ivan.svec@vscht.cz

Uvod: Lan (Linum usitatissimum L.) pripada starim korisnim biljkama. Nakon prešanja ulja, laneno se vlakno proizvodi mljevenjem i prosijavanjem do određene granulacije.

Glavni proizvođač vlakana iz zlatnih i smeđih sjemenki kao dodatka prehrani je tvrtka Functional Whole Foods New Zeland d.o.o.

Materijal i metode: Osnovno pšenično brašno (PB) polu-bijelog tipa izradio je komercijalni mlin Delta Prague. Vlakno lana (VL) imalo je definiranu granulaciju (0,500,70 mm) i dobiveno je iz zlatnih i smeđih sjemenki (ZS i SS) proizvođača Functional Whole Foods New Zeland d.o.o. Korištena su vlakna temeljena na težini PB-a - 2,5; 5,0 ili 10,0%.

Tehnološka kvaliteta brašna i mješavine brašna procijenjena je Zeleny sedimentacijskom vrijednošću i Falling brojem. Utjecaj VL-a procijenjen je tijekom reoloških ispitivanja pomoću farinografa, ekstenzigrafa i amilografa (Brabender GmbH, Duisburg, Njemačka), prema ISO normama. Tijesto za kruh pripremljeno je prema internoj metodi.

Rezultati: Laneno sjeme obje boje utjecalo je na Zelenyovu kontrolnu vrijednost (39 ml). Veći Falling broj (432 s) dodatno je povećan za 10% dodatkom NZ vlakana. Tijekom farinografskog testiranja, apsorpcija vode se postepeno povisivala, od 65,1% do 77,4% neovisno o boji vlakna. Dodatak vlakana lana obje boje je poboljšao rastezljivost tijesta (od 3,31 do 2,73 i 3,01 za mješavinu brašna sa ZS i SS). Test pečenjem otkrio je razlike u učinku vrste vlakna na specifični volumen peciva. Oblik kruha se neznatno promijenio bez vidljivog trenda, ali penetracija mrvicama slijedila je varijaciju u specifičnom volumenu kruha.

Zaključak: Dodatak LV utječe na kvalitetu pšeničnog brašna ovisno o stvarnom sastavu, odražavajući raznolikost lanenog sjemena i razinu doziranja. Novo Zelandski je pogoršao kvalitetu proteina već na najnižem 2,5% dodatku. Testirana razina dodataka imala je sekundarnu ulogu, a manji učinak bio je povezan s bojom lanenog sjemena.

Ključne riječi: mješavina pšeničnog brašna; zlatno i smeđe laneno vlakno; reologija tijesta; test pečenja

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UTJECAJ PROIZVODA OD VIŠNJE NA SPORTSKU IZVEDBU I OPORAVAK NAKON TJELESNE AKTIVNOSTI Dunja Molnar1, Irena Fabijančić2 1,2 Prehrambeno Biotehnološki Fakultet, Pierottijeva 6, 10000 Zagreb dunjamolnar151@gmail.com

Uvod: Posljednjih godina sportaši sve više pažnje posvećuju suplementaciji antioksidansima u svrhu smanjenja oksidacijskog stresa, bolje izvedbe i bržeg oporavka.

Višnje sadrže brojne fitokemikalije uključujući antocijanine, flavonoide (kvercetin, kamferol, isoramnetin), flavanole (katehin, epikatehin), procijanidine i fenolne kiseline koji pridonose njenom antioksidacijskom i prtuupalnom djelovanju. Osim toga, višnje su lako dostupne i mogu se konzumirati tijekom čitave godine (osušene, konzervirane, smrznute, u prahu, kao voćni sok). Cilj ovog rada je utvrditi utječe li suplementacija proizvodima na bazi višnje na smanjenje boli, upale i oksidacijskog stresa te na brži oporavak nakon treninga u profesionalnih sportaša i rekreativaca.

Metode: Za pretraživanje znanstvenih radova putem PubMed-a i EBSCO host Web-a korišteni su termini exercise, inflammation, recovery, endurance exercise, muscle damage, antioxidant u kombinaciji sa terminima tart (sour) cherry i tart (sour) cherry juice. Pregledom dostupne literature te isključivanjem radova koji se nisu odnosili na tematiku, radova koji su se ponavljali, i radova u kojima nije provedeno dvostruko slijepo randomizirano placebom kontrolirano istraživanje, ostalo je 9 znanstvenih radova koji su uključeni u ovo istraživanje.

Rezultati: Rezultati odabranih istraživanja pokazali su da suplementacija proizvodima na bazi višnje, (sok od višnje, višnja u prahu), inhibicijom proinflamatornih citokina COX1 i COX-2 smanjuje upale i oksidacijski stres uzrokovan vježbanjem te smanjuje štetne posljedice sekundarnog odgovora na treningom izazvana mišićna mikro-oštećenja u sportovima snage i izdržljivosti. Iako vrijeme doziranja i količina ovise o vrsti sporta, modalitetu i trajanju, na temelju randomiziranih placebom kontroliranih istraživanja, možemo zaključiti kako 240 do 360 ml soka od višnje ili 480 mg praha višnje, 2 puta dnevno, nekoliko dana prije, na dan i 2 do 3 dana nakon treninga pridonosi bržem oporavku nakon vježbanja.

Zaključak: Zbog visokog udjela antioksidansa, protuupalnog djelovanja, dostupnosti tijekom cijele godine i cjenovne prihvatljivosti, višnje i proizvodi od višanja, predstavljaju odličnu alternativu umjetnim antioksidansima i mogu biti korisne profesionalnim sportašima i rekreativcima koji žele ubrzati oporavak nakon treninga, (posebno nakon natjecanja), u sportovima snage i izdržljivosti. Daljnja istraživanja su potrebna kako bi se razjasnili učinci suplementacije u različitim vrstama i fazama sporta (trening, natjecanje) budući da su podaci prema dostupnim publiciranim znanstvenim istraživanjima nedostatni.

Ključne riječi: višnje, antioksidansi, oporavak, izdržljivost, sportaši 119

UTJECAJ ANTOCIJANINA NA GLIKEMIJU KOD OBOLJELIH OD DIJABETESA TIPA 2 Irena Fabijančić1, Domagoj Đikić2, Irena Landeka Jurčević1 Prehrambeno-biotehnološki fakultet, Pierottijeva 6, 10000 Zagreb, Hrvatska 2 Prirodoslovno-matematički fakultet, Rooseveltov trg 6, 10000 Zagreb, Hrvatska ilandeka@pbf.hr

1

Uvod: Diabetes mellitus je kronična metabolička bolest karakterizirana hiperglikemijom, kao rezultat nedovoljnog i/ili nepravilnog lučenja inzulina. Kod dijabetesa tipa 2 (DMT2) oboljeli su neovisni o inzulinu jer ga najčešće ima dovoljno pa se radi o inzulinskoj rezistenciji. Kontrola glukoze u krvi (GUK) u oboljelih od DMT2 smanjuje učestalost komplikacija, a posebno oštećenja vida, bubrega i rizika od kardiovaskularnih bolesti.

Biološki aktivne komponente prisutne u hrani mogu utjecati na regulaciju glukoze u krvi ili na lučenje inzulina putem β-stanica gušterače u osoba oboljelih od DMT2. Jedna od tih komponenata su i antocijanini. Cilj ovog rada je utvrditi povezanost konzumacije antocijanina iz bobičastog voća i razine GUK te utvrditi potencijalne mehanizme djelovanja polifenola u održavanju homeostaze glukoze.

Materijali i metode: Pregledom dostupne znanstvene literature izdvojeno je 7 randomiziranih placebom kontroliranih istraživanja koja su ispitivala utjecaj različitih pripravaka na bazi bobičastog voća bogatih antocijaninima na glikemijski indeks oboljelih od DMT2 starijih od 18 godina, a putem mjerenja GUK-a i indeksa procjene modela homeostaze glukoze (HOMA-IR). Istraženi su mogući mehanizmi djelovanja polifenola na homeostazu glukoze, oksidacijski stres i crijevnu mikrobiotu.

Rezultati: Rezultati odabranih istraživanja pokazali su da dnevna konzumacija soka od brusnice u količini od 240 mL tijekom 12 tjedana kao i 40-55 g ekstrakta brusnice ili suplementacija prahom borovnice tijekom 8 do 12 tjedana pokazuje terapeutski efekt na glikemijsku kontrolu kod oboljelih od DMT2. Istraživanja su pokazala da su polifenoli potencijalni supresori α-amilaze (katalizira hidrolizu α-1,4-glikozidne veze u molekuli polisaharida) i α-glukozidaze (razgradnja glikogena i disaharida u glukozu), putem kompetetivne inhibicije. Poboljšavaju unos u mišićno i adipozno tkivo stimulacijom jačanja glukoznog transportera tipa 4 (GLUT4). Za antocijanine je dokazano prebiotičko djelovanje, a putem poticanja rasta Bifidobacterium i Lactobacillus spp., modulirajući homeostazu glukoze kod obolijelih od DMT2.

Zaključak: Prema provedenim istraživanjima pokazano je da antocijanini imaju utjecaj na uspostavu homeostaze glukoze putem različitih mehanizama kod obolijelih od DMT2.

Od velikog je interesa u budućnosti istražiti potencijal antocijanina kao nutraceutika, u svrhu prevencije DMT2 i liječenja posljedičnih komplikacija. Potrebne su daljnje kliničke studije da bi se procijenio značaj unosa polifenola kao dodataka prehrani u terapiji dijabetesa.

Ključne riječi: antocijanini, dijabetes tipa 2, glikemijski odgovor, polifenoli 120

UČINAK FLAVONOLA MIRICETINA NA GLUKOZOM INDUCIRANI OKSIDACIJSKI STRES IN VITRO Roberta Petlevski Zavod za medicinsku biokemiju i hematologiju, Farmaceutsko-biokemijski fakultet Sveučilište u Zagrebu, 10 000 Zagreb, Hrvatska rpetlevski@pharma.hr

Uvod: Miricetin je prirodni flavonol s hidroksilnim supstitucijama na položajima 3, 5, 7, 3 ‘, 4’ i 5 ‘i ima hipoglikemijski i hipotrigliceridemijski učinak kod šećerne bolesti.

Hiperglikemija kod šećerne bolesti može inducirati oksidacijski stres kroz nekoliko mehanizama. To uključuje autooksidaciju glukoze, stvaranje kasnih produkata glikacije (AGE) i aktivaciju poliolnog puta. Glutation (GSH) je stanični antioksidans. Glavne uloge GSH (γ-glutamilcisteinilglicina) su održavanje unutarstanične redoks ravnoteže i uklanjanje slobodnih radikala u stanicama. Neravnoteža u antioksidacijskom zaštitnom mehanizmu (pa tako i u koncentraciji glutationa) se javlja kod šećerne bolesti. Cilj ove studije bio je: istražiti učinak niskih koncentracija flavonola miricetina na koncentraciju ukupnog glutationa (GSH) u HepG2 stanicama te utvrditi može li ovaj flavonol zaštititi stanice od oksidacijskog stresa uzrokovanog glukozom na način da povisi koncentraciju glutationa.

Materijali i metode: HepG2 stanice su tretirane s 20 mM glukozom (D) tijekom 4 sata odnosno s 0,5 mM i 1,0 mM miricetina plus 20 mM glukoze za isto vrijeme (DM1 i DM2). Koncentracija GSH u stanicama određena je pomoću Caymanovog GSH testa spektofotometrijski, enzimskom metodom, koristeći glutation reduktazu.

Rezultati: Izlaganje HepG2 stanica 0,5 mM i 1,0 mM miricetinu i glukozi (DM1 i DM2) tijekom 4 sata na 37°C rezultiralo je značajnim povećanjem koncentracije glutationa (GSH) (p<0,05) u usporedbi s kontrolnim stanicama (D) koje su bile izložene samo glukozi (DM1=18,4 vs.D = 10,7 µM GSH te DM2=14,2 vs. D = 10,7 µM GSH).

Zaključak: Ovi rezultati upućuju na zaključak da su glavne karakteristike hepatotoksičnosti inducirane glukozom djelomično posredovane oksidacijskim stresom te da miricetin pri niskim koncentracijama (0,5 i 1,0 mM) štiti HepG2 stanice od oksidacijskog stresa uzrokovanog glukozom.

Ključne riječi: miricetin, šećerna bolest, oksidacijski stres, HepG2 stanice

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UČINAK VISOKO MASNE PREHRANE S MASLINOVIM, SUNCOKRETOVIM ILI BUČINIM ULJEM NA RAZVOJ NEALKOHOLNE PROMJENE JETRE KOD ŠTAKORA Iva Marolt Banek1, Jagoda Roša1 1 Katedra za fiziologiju, Sveučilište u Zagrebu, Stomatološki fakultet, Šalata 3, Zagreb, Hrvatska ibanek@gmail.com

Uvod: Cilj ovog istraživanja je ispitati učinke visokomasne prehrane, različitog sastava i udjela slobodnih masnih kiselina na tjelesnu masu i razvoj nealkoholne masne jetre.

Pojedine masne kiseline mogu doprinijeti nakupljanju masnoća u jetri, dok druge mogu imati protektivni učinak i spriječiti nastanak i razvoj nealkoholne bolesti jetre.

Metode i ispitanici: U ovom istraživanju, 24 muška štakora, stara 2 mjeseca, težine 265 ± 27 g podijeljena su u četiri skupine. Kontrolna skupina hranjena je standardnim prehranom (Mucedola, Milano, Italy), a skupine na visokomasnoj prehrani hranjene su standardnom hranom kojoj je primiješano 30% suncokretovog ulja, bučinog ulja ili maslinovog ulja.Štakori su imali slobodan pristup hrani i vodi a dnevno je mjeren unos hrane i masa životinja. Nakon tri tjedna, štakori su anestezirani i.p.phenobarbitalom (10 mg/100 g tjelesne mase). Otvorena je trbušna šupljina, izvađena je i izvagana jetra te su uzeti uzorci za histološku analizu jetre.

Rezultati: Dnevni unos hrane (g) bio je niži kod životinja na visokomasnoj prehrani u odnosu na kontrolu, ali je dnevni energetski unos bio podjednak te nije bilo razlika u porastu tjelesne mase. Histološki, kod životinja na visokomasnoj prehrani suncokretovim uljem izraženo je prekomjerno nakupljanje lipida u hepatocitima, kod životinja hranjenih bučinim uljem nakupljanje je bilo umjereno, dok je kod životinja hranjenih maslinovim uljem nakupljanje lipida bilo neznatno u odnosu na kontrolu. Nije bilo dokaza o upalnim promjenama i razvoju fibroze jetre kod štakora na visokomasnoj prehrani.

Zaključak: Sastav i omjer masnih kiselina u suncokretovom ulju direktno je utjecao na prekomjerno nakupljane lipida i nastanak nealkoholne masne jetre, dok je sastav i udio masnih kiselina u maslinovom ulju djelovao protektivno i spriječio povećano nakupljanje lipida u hepatocitima. Sastav i omjer masnih kiselina u bučinom ulju nije djelovao tako povoljno kao kod maslinovog ulja.

Ključne riječi: nealkoholna bolest jetre; visokomasna prehrana; maslinovo ulje; suncokretovo ulje; bučino ulje.

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ODREĐIVANJE SADRŽAJA TIROZOLA, HIDROKSITIROZOLA I DERIVATA OLEUROPEINA U MASLINOVIM ULJIMA IZ HRVATSKE Jelena Orešković1, Monika Barbarić1, Cvijeta Jakobušić Brala1, Ana Karković Marković1, Karla Komšić1, Đani Benčić2 1 Sveučilište u Zagrebu, Farmaceutsko-biokemijski fakultet, A. Kovačića 1, Zagreb, Hrvatska 2 Sveučilište u Zagrebu, Agronomski fakultet, Svetošimunska cesta 25, Zagreb, Hrvatska mbarbaric@pharma.hr; bencic@agr.hr

Uvod: Mediteranska prehrana je povezana s nižom incidencijom ateroskleroze, kardiovaskularnih bolesti, neurodegenerativnih bolesti i određenih vrsta tumora. Vidljive zdravstvene koristi mogu se djelomično pripisati uporabi djevičanskog maslinovog ulja u prehrani, dnevno 25-50 ml. Velik broj istraživanja je usmjeren na biološki aktivne fenolne spojeve koji su prirodno prisutni u ekstra djevičanskim maslinovim uljima. Jednostavni fenolni spojevi, hidroksitrozol i tirozol, su osobito važni zbog svog antioksidativnog, protuupalnog, antimikrobnog, antitumorskog i drugih pozitivnih učinaka na zdravlje.

Sadržaj polifenola u ekstra djevičanskom maslinovom ulju (EVOO) varira ovisno o čimbenicima kao što su geografsko područje, sorta, agro-klimatski uvjeti, stupanj zrelosti plodova i postupak priprave ulja. U maslinovom ulju prisutne su različite vrste polifenola poput jednostavnih fenolnih spojeva, fenolnih kiselina i njihovih derivata, sekoiridoida, lignanana i flavonoida. Sadržaj i koncentracija fenolnih spojeva važni su u procjeni kvalitete i zdravstvenih vrijednosti EVOO-a.

Materijali i metode: U istraživanju su analizirana tri uzorka EVOO-a iz Istre (Bjelica, Buža i Žižolera) i uzorak s otoka Ugljana. Ekstrakcija fenolnih spojeva je provedena primjenom postupka ekstrakcije tekućina-tekućina (US-LLE). Sadržaj fenolnih spojeva je određen HPLC-DAD analizom. Prisutnost najzastupljenijeg sekoiridoida dekarboksimetil oleuropein aglikona (3,4-DHPEA-EDA) potvrđena je ESI-MS fragmentacijskim profilom molekularnih [M-H]- iona u usporedbi s literaturnim podacima.

Rezultati: Rezultati ukazuju da EVOO-i sadrže značajnu količinu jednostavnih fenola, hidroksitirozola i tirozola usporedivu sa sadržajem u ranije ispitanim hrvatskim uljima.

Utvrđen je posebno visoki sadržaj sekoiridoida 3,4-DHPEA-EDA. Zaključak: Analizirani uzorci EVOO-a iz Istre i s otoka Ugljana bogati su važnim fenolnim spojevima, hidroksitrozolom i tirozolom, koji pridonose potencijalu hrvatskih EVOO-a u sprečavanju bolesti i očuvanju zdravlja.

Ključne riječi: Maslinovo ulje, fenolni spojevi, hidroksitrozol, tirozol, sekoiridoid.

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FENOLNE KISELINE I NJIHOVI DERIVATI U EKSTRA DJEVIČANSKOM MASLINOVOM ULJU IZ HRVATSKE Jelena Orešković1, Monika Barbarić1, Cvijeta Jakobušić Brala1, Ana Karković Marković1, Karla Komšić1, Đani Benčić2 1 Sveučilište u Zagrebu, Farmaceutsko-biokemijski fakultet, A. Kovačića 1, Zagreb, Hrvatska 2 Sveučilište u Zagrebu, Agronomski fakultet, Svetošimunska cesta 25, Zagreb, Hrvatska mbarbaric@pharma.hr; bencic@agr.hr

Uvod: Od biljnih ulja, ekstra djevičansko maslinovo ulje (EVOO) ima nutritivne i senzorske karakteristike koje ga čine jedinstvenim i važnim dijelom mediteranske prehrane. Važnost EVOO-a se uglavnom pripisuje njegovom visokom sadržaju oleinske kiseline i bogatstvu fenolnih spojeva koji djeluju kao prirodni antioksidansi i mogu pozitivno pridonijeti u prevenciji različitih bolesti. Istraživanje EVOO-a i određivanje sadržaja polarnih spojeva pomaže u razumijevanju smanjenja faktora rizika razvoja koronarne srčane bolesti, prevencije nekoliko vrsta raka i modifikacije imunoloških i upalnih odgovora.

U polarne fenolne spojeve EVOO-a ubrajaju se jednostavni fenoli, fenolne kiseline i njihovi derivati, flavonoidi, lignani i sekoiridoidi. Neke fenolne kiseline, kao što su kavena, vanilinska, siringična, p-kumarinska, o-kumarinska kiselina, protokatehinska, sinapična i p-hidroksibenzojeva kiselina, pripadaju prvim polifenolnim spojevima opaženim u EVOO-u.

Materijali i metode: U istraživanju su analizirana tri uzorka EVOO-a iz Istre (Bjelica, Buža i Žižolera) i uzorak s otoka Ugljana. Ekstrakcija fenolnih spojeva je provedena primjenom postupka ekstrakcije tekućina-tekućina (US-LLE). Sadržaj fenolnih spojeva je određen HPLC-DAD analizom.

Rezultati: Rezultati pokazuju da su fenolne kiseline i njihovi derivati (p-hidroksibenzojeva kiselina, homovanilni alkohol, vanilin, vanilinska, siringična, p-kumarinska, benzojeva i ferulična kiselina) prisutni u svim ispitanim uljima. Njihove koncentracije su manje od 1 mg/kg ulja, što su i uobičajene vrijednosti u literaturi.

Zaključak: Analizirani EVOO-i iz Hrvatske (Istra i otok Ugljan) bogati su važnim manjinskim fenolnim kiselinama i njihovim derivatima koji pridonose dobrim svojstvima ulja u prevenciji bolesti.

Ključne riječi: Maslinovo ulje, fenoli, fenolne kiseline.

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ODREĐIVANJE BIOAKTIVNIH ANTIOKSIDANSA U EKSTRA DJEVIČANSKOM MASLINOVOM ULJU IZ HRVATSKE Jelena Orešković1, Monika Barbarić1, Cvijeta Jakobušić Brala1, Ana Karković Marković1, Karla Komšić1, Đani Benčić2 1 Sveučilište u Zagrebu, Farmaceutsko-biokemijski fakultet, A. Kovačića 1, Zagreb, Hrvatska 2 Sveučilište u Zagrebu, Agronomski fakultet, Svetošimunska cesta 25, Zagreb, Hrvatska mbarbaric@pharma.hr; bencic@agr.hr

Uvod: Slobodni radikali/reaktivni kisikovi spojevi (ROS) se generiraju iz endogenih i egzogenih izvora. Većina makromolekula, kao što su lipidi, proteini, DNA i ugljikohidrati, podložni su oštećenju djelovanjem ROS-a. Ekstra djevičansko maslinovo ulje (EVOO) može se smatrati primjerom funkcionalne hrane s različitim spojevima koji mogu pridonijeti njegovim vrijednostima za zdravlje. EVOO sadrži najmanje 30 fenolnih spojeva. Glavni fenolni spojevi su derivati oleuropeina koji u svojoj strukturi sadrže hidroksitrozol, djeluju antioksidativno i gase radikale. Najčešće korištena metoda za određivanje ukupnih fenola (TP) u metanolnom ekstraktu ekstra djevičanskog maslinovog ulja (EVOOE) je Folin-Ciocalteu (FC) kolorimetrijski test. Druga kolorimetrijska metoda koja se koristi uporabom natrijevog molibdata specifična je za kvantifikaciju o-difenola.

Antioksidativna aktivnost ekstrakta može se odrediti reakcijom sa stabilnim radikalom 2,2-difenil-1-pikrilhidrazilom (DPPH).

Materijali i metode: U studiji su analizirana tri uzorka EVOO iz Istre (Bjelica, Buža i Žižolera) i uzorak s otoka Ugljana. TP sadržaj je određen pomoću FC metode prema analitičkom protokolu. Koncentracija o-difenola u EVOOE-u određena je testom s natrijevim molibdatom. Antioksidativna aktivnost EVOOE-a provedena je korištenjem stabilnog radikala DPPH prema opisanom postupku u literaturi s određenim izmjenama.

Rezultati: Koncentracija TP i o-difenola u ekstraktima je izražena kao mg ekvivalenti galne kiseline (GAE) po kg EVOO (Sl. 1). Galna kiselina je poslužila kao standard za pripremu kalibracijske krivulje. Antioksidacijska aktivnost je izražena kao EC50 vrijednost i predstavlja koncentraciju koja dovodi do 50% smanjenja početne koncentracije DPPH. Slika 1. Koncentracija ukupnih fenola (TP) i o-difenola izražena u mg GAE po kg EVOO ± SD u EVOOE-u s otoka Ugljana

Zaključak: Analizirani EVOO-i iz Hrvatske (Istra i otok Ugljan) imaju koncentraciju TP-a i o-difenola te EC50 vrijednosti usporedive s rezultatima analiziranog ulja u literaturi, a koji osiguravaju dobra svojstva ulja u prevenciji bolesti.

Ključne riječi: Maslinovo ulje, ukupni fenoli, o-difenoli, antioksidativna aktivnost.

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B&H MENU – ISTRAŽIVANJE PREHRAMBENIH NAVIKA ODRASLOG STANOVNIŠTVA U BOSNI I HERCEGOVINI Katica Arar*, Džemil Hajrić, Dragan Brenjo, Marija Jukić-Grbavac Agencija za sigurnost hrane Bosne i Hercegovine, Kneza Višeslava bb, 88000 Mostar, Bosna i Hercegovina *arar@fsa.gov.ba

Uvod: Agencija za sigurnost hrane Bosne i Hercegovine odgovorna je za procjenu rizika od kontaminanata porijeklom iz hrane, što zahtjeva što točnije podatke o konzumaciji hrane na individualnoj razini populacije koja živi u Bosni i Hercegovini. U skladu s time, Agencija za sigurnost hrane BiH u suradnji s partnerima: Agronomskim i prehrambeno-tehnološkim fakultetom Mostar, Poljoprivredno-prehrambenim fakultetom Sarajevo, Biotehnološkim fakultetom Bihać, Tehnološkim fakultetom Tuzla, Tehnološkim fakultetom Banja Luka i Tehnološkim fakultetom Zvornik, te Institutom za javno zdravstvo Republike Srpske i Zavodom za javno zdravstvo Federacije Bosne i Hercegovine, provodi prvu studiju o prehrambenim navikama odrasle populacije u Bosni i Hercegovini. Projekt je financiran od strane Europske agencije za sigurnost hrane.

Materijal i metode: Istraživanje je započelo u siječnju 2017. godine i trajat će 54 mjeseca, a bazirati će se na EU Menu metodologiji za prikupljanje podataka o prehrambenim navikama na individualnoj razini. Ukupno će biti obuhvaćeno najmanje 1440 ispitanika, uključujući i ad hoc skupinu trudnica. Anketiranje je predviđeno u trećoj godini istraživanja i obuhvatit će sva četiri godišnja doba i sve dane u tjednu.

Rezultati: Za ovo istraživanje razvijena je baza podataka i softver DIET ASSESS & PLAN platforma za prikupljanje on-line podataka, koja sadrži sve relevantne baze podataka, uključujući sastav hrane, slike porcija hrane, recepture i sl. Pored podataka o prehrani prikupljat će se i podaci o učestalosti konzumiranja pojedinih skupina namirnica na godišnjoj razini, kao i podaci o tjelesnoj aktivnosti ispitanika. Također, u sklopu općeg upitnika prikupit će se podaci o korištenju dodataka prehrani.

Zaključak: Prikupljeni podaci, osim za procjenu rizika/izloženosti, moći će se koristiti i kao osnova za procjenu zdravstvenog statusa populacije, za planiranje prehrane, za procjenu trendova i navika vezanih za konzumaciju hrane, način života i tjelesnu aktivnost i bit će na raspolaganju akademskoj zajednici, institucijama javnog zdravstva, industriji i potrošačima.

Ključne riječi: prehrambene navike, BiH Menu, odrasle osobe, procjena rizika, dodaci prehrani

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KULINARSKA APLIKACIJA INOVATIVNE ZAMJENE ZA SOL U PRIPREMI PEKARSKIH PROIZVODA Davorka Gajari1, Jasmina Ranilović1, Helena Tomić-Obrdalj1 1 Podravka d.d., Istraživanje i razvoj, Ante Starčevića 32., Koprivnica davorka.gajari@podravka.hr

Uvod: Više od desetljeća, prehrambena industrija provodi značajne napore da unaprijedi nutritivnu vrijednost svojih proizvoda u smjeru smanjenja ili potpunog uklanjanja za zdravlje kritičnih sastojaka (sol, šećer, masti), jer se ti sastojci izravno povezuju s pojavnošću kroničnih nezaraznih bolesti poput kardiovaskularnih bolesti, dijabetesa i nekih oblika karcinoma. Prekomjerna konzumacija soli premašuje preporuke (Svjetska zdravstvena organizacija 5 g/dan) osobito u razvijenim zemljama. Pekarski proizvodi su svakodnevno zastupljeni u prehrani te imaju relativno visok udio soli (prosječno 1,56% – 2,0%) zbog organoleptičkih i tehnoloških razloga, stoga smanjenje udjela soli ili potpuna zamjena kuhinjske soli zamjenama za sol predstavlja istinski izazov za pekarsku industriju. Cilj ovog rada je prikazati mišljenje kulinarske struke o aplikaciji inovativne zamjene za sol u pekarskim proizvodima, radi smanjenja unosa soli/natrija.

Materijali i metode: Kao zamjena za kuhinjsku sol u pekarskim proizvodima korištena je inovativna mješavina mineralnih soli sa 35% manje natrija. Kulinarski stručnjaci, članovi Hrvatskog kuharskog saveza, bili su pozvani da pripreme tradicionalne pekarske proizvode (razna peciva) sa inovativnom zamjenom za sol na isti način kao sa običnom kuhinjskom soli te da ocijene njihovu organoleptičku kvalitetu.

Rezultati: Upotreba inovativne zamjene za sol sa 35% manje natrija za pripremu pekarskih proizvoda je identična standardnoj pripremi s kuhinjskom soli. Organoleptička svojstva pekarskih proizvoda, izgled, okus i struktura istovjetna su onima pripremljenim s kuhinjskom soli. Tako pripremljeni pekarski proizvodi imaju zadržane prirodne okuse karakteristične dodanim sastojcima. Nisu opaženi strani okusi.

Zaključak: Kulinarski stručnjaci korišteni su kao prva skupina testiranih potrošača čije mišljenje značajno utječe na daljnji smjer razvoja proizvoda. Rezultati ovog istraživanja su ohrabrujući u kontekstu ciljeva Strateškog plana za smanjenje prekomjernog unosa kuhinjske soli u Republici Hrvatskoj 2015. – 2019.

Ključne riječi: inovativna zamjena za sol, pekarski proizvodi, kulinarski stručnjaci

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PERCEPCIJA VLASTITE DEBLJINE Ivana Tkalec1, Mirna Knezović2 Hrvatski Zbor Nutricionista, Ilica 134, Zagreb, Hrvatska 2 IUNO Centar za reproduktivnu medicinu, Fra Didaka Buntića 144, Mostar, Bosna i Hercegovina ivana1988debelic@gmail.com; mirnaknezovic@gmail.com

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Uvod: Debljina je stanje prekomjernog nakupljanja masnog tkiva u organizmu koje može narušiti zdravlje. Svjetska zdravstvena organizacija objavila je podatke da je 2016. godine više od 1,9 milijardi odraslih osoba imalo prekomjernu tjelesnu masu od kojih je preko 650 milijuna bilo pretilo što ukazuje na to da je pretilost javnozdravstveni problem s epidemijskim razmjerima. Procjenjuje se da u Hrvatskoj (RH) i u Federaciji Bosni i Hercegovini (BiH) oko 60% stanovništva ima prekomjernu tjelesnu masu, no ne znamo kakva je njihova percepcija o vlastitoj debljini. Dr. Mahbubur Rahman kaže kako jedna od četiri pretile Amerikanke misle da su normalne tjelesne mase, a to predstavlja veliku prepreku za prevenciju pretilosti. Cilj ovog istraživanja bio je utvrditi kakva je njihova percepcija o vlastitoj debljini tj. stupnju uhranjenosti.

Ispitanici i metode: U istraživanju je sudjelovalo 1136 punoljetnih osoba prosječne dobi 34 godine, od toga 611 ispitanika iz RH i 525 ispitanika iz BiH. Ispitanici su popunili anonimno online upitnik te putem intervjua u ožujku 2018. godine. Upitnik je sadržavao opće podatke o ispitanicima, te fotografiju na kojoj su morali odrediti model čovjeka koji slikovito prikazuje njihov stupanj uhranjenosti. Analiza podataka provedena je pomoću računalnog programa Microsoft Office Excel 2010.

Rezultati: Rezultati su pokazali da su ispitanici RH i BiH podjednako odgovorili na sva pitanja. Od ukupnog broja ispitanika njih 54% ima normalnu tjelesnu masu, 31% ima prekomjernu tjelesnu masu, 11,2% je pretilih, dok je 4% pothranjenih. Pokazalo se da 54% ispitanika ima iskrivljenu sliku percepcije. Svaka četvrta osoba smatra kako ima niži indeks tjelesne mase (ITM) nego što je njezin stvarni ITM. Pokazalo se kako muškarci imaju iskrivljeniju sliku od žena za 9%. Na prehranu ne pazi 59% ispitanika te 13% više muškaraca u odnosu na žene. 85% ispitanika želi proširiti znanje o prehrani. 54% ispitanika se u slobodno vrijeme najčešće bavi sjedilačkim aktivnostima od kojih 23% ispitanika provodi slobodno vrijeme na društvenim mrežama, dok je 34% ispitanika izabralo neki oblik rekreacije.

Zaključak: Istraživanje je pokazalo da 46% ispitanika ima prekomjernu tjelesnu masu ili je pretilo u RH i BiH. 54% ispitanika ima iskrivljenu percepciju vlastite debljine tj. stupnja uhranjenosti. Potrebno je provoditi edukacije o tome koji rizik za zdravlje imaju prekomjerna tjelesna masa i pretilost te promicati redovitu tjelesnu aktivnost.

Ključne riječi: percepcija, debljina, uhranjenost, upitnik

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MULTIDISCIPLINARNI PRISTUP LIJEČENJU GOJAZNOSTI U PROJEKTU 130+ I NJEGOV UTICAJ NA SMANJENJE TJELESNE MASE ISPITANIKA Safija Softić-Namas1*, Nudžejma Softić2, Jasmin Harbinja2, Marizela Šabanović3 Centar za interdisciplinarne studije, Univerzitet u Sarajevu, Zmaja od Bosne 8, Sarajevo, Bosna i Hercegovina 2 Udruženje „Trčanje i to“, Omera Dolovčića 5, Sarajevo, Bosna i Hercegovina 3 Tehnološki fakultet, Univerziteta u Tuzli, Univerzitetska 8, Tuzla, Bosna i Hercegovina safija.sn@outlook.com

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Uvod: Gojaznost je stanje nastalo djelovanjem više čimbenika. Najčešće gojazni pojedinci imaju niz pridruženih zdravstvenih stanja, koja umanjuju kvalitetu života. Često su pridruženi i psihološki problemi te društvena stigmatizacija. Takvi pojedinci pokušavaju sami reducirati tjelesnu masu, ponekad uz pomoć stručnjaka, ali je brzo nadoknade zbog neusvajanja novih navika uz provođenje povremenih neodrživih dijeta, nepodrške okoline, zdravstvenih prepreka, neznanja ili drugih razloga.

Cilj: Cilj projekta je pružiti stručan multidisciplinaran pristup liječenju gojaznosti za pet osoba koje imaju tjelesnu masu preko 130 kg, kako bi im se omogućilo sticanje zdravih životnih navika, a time i trajan gubitak tjelesne mase uz posljedično popravljanje kvalitete života.

Materijal i metode: U projekt 130+ uključeno je pet gojaznih osoba koje imaju tjelesnu masupreko 130 kg, tri osobe ženskog spola i dvije osobe muškog spola. Starosni raspon je od 35 do 42 godine. Na početku projekta ispitanicima je napravljen ultrazvuk srca.

Kontraindikacije za uključivanje u program su bile: kardiovaskularna i kancerozna oboljenja. Urađeni su i nalazi diferencijalne krvne slike i razina TSHa. Svi ovi parametri su bili u referentnom intervalu. Napravljena je i procjena prehrambenog statusa i navika pomoću upitnika. Sa ispitanicima su radili treneri, liječnik, nutricionista i psihoterapeut.

Ispitanici su prolazili edukaciju o pravilnoj prehrani i načinu života kao i posebno kreiran trenažni proces. Svi stručnjaci su svoj doprinos dali volonterski.

Rezultati: Na početku projekta prosječna tjelesna masa ispitanika bila je 152.74 kg.

Nakon dva mjeseca prosječna tjelesna masa je smanjena za 13.42 kg i iznosila je 139.32 kg (p<0.05, t=9.420). Smanjeni su i opseg struka, bokova, nadlaktice i podlaktice, kao i omjer opsega struka i bokova. Ispitanici su otvoreno počeli razgovarati o svom problemu, redovno vježbati i primjenjivati program uravnotežene prehrane.

Zaključak: Iako je vremenski okvir projekta godina dana, za samo dva mjeseca projekta došlo je do značajnog gubitka tjelesne mase, te poboljšanja ostalih parametara praćenih u toku projekta. Ispitanici su usvojili značajne promjene navika u tjelesnoj aktivnosti, prehrani i pristupu svom problemu. Kao bitan čimbenik uspjeha ispitanici su naveli potporu grupe za trčanje „Trčanje i to“ i svih stručnjaka koji su radili s njima. Projekt se nastavlja godinu dana i očekuje se trajno usvajanje stečenih navika tijekom projekta.

Ključne riječi: tjelesna masa, gojaznost, prekomjerna tjelesna masa, promjena prehrambenih navika 129

NUTRICIONISTIČKO LIJEČENJE - STUDIJA SLUČAJA Eva Žaberl, Urša Mršnik DEOS, celostna oskrba starostnikov d. d.

Gmajna 7, SI-1357 Notranje Gorice, Slovenija zaberleva@gmail.com; dietetik@deos.si

Uvod: U razvijenim zemljama, broj starijih osoba raste, s obzirom da je životni vijek duži. Malnutricija je vrlo česta među starijim osobama, bilo da žive kod kuće, da su hospitalizirane ili da žive u staračkim domovima. Malnutricija utječe na kvalitetu života i povećava rizik od bolesti pa čak i smrtnosti. Utjecanjem na plan prehrane želimo poboljšati kvalitetu života naših stanovnika, kao i poboljšati ulogu dijetetičara u staračkim domovima.

Materijali i metode: Od travnja 2017. do prosinca 2017. godine započeli smo s prehrambeni probirom u sedam DEOS staračkih domova. Do danas je u studiju uključeno 1310 stanovnika, s prosječnom dobi od 84,36 godina, starijih od 65 godina. Na osnovu testa MNA (Mini Nutritional Assessment) identificirali smo pothranjene stanovnike.

Ovisno o stupnju malnutricije, uspostavili smo odgovarajuću prehrambenu potporu.

Rezultati: Početni probir pokazao je da u staračkim domovima, 50,6% stanovnika je dobro hranjeno, 29,2% je pod rizikom od pothranjenosti, a 20,2% je pothranjeno.

U ožujku 2018. godine, 46,6% stanovnika bilo je dobro uhranjeno, 39,9% je bilo pod rizikom od pothranjenosti, a 13,5% je bilo pothranjeno, što ukazuje da je prehrambena podrška već znatno smanjila malnutriciju, te je potrebno nastaviti smanjivati postotak stanovnika s rizikom od pothranjenosti. Nastavit ćemo s prehrambenom podrškom i prezentirati rezultate do kolovoza 2018. na konferenciji.

Zaključak: Liječenje prehranom je sada uključeno u opću njegu novih stanovnika, jer vjerujemo da rano prepoznavanje malnutricije i odgovarajuće mjere mogu utjecati na kvalitetu života starijih osoba. Također učimo o novim pristupima prehrambenom liječenju i proširujemo raspon mjera. Istodobno, želimo pokazati važnost dijetetike u staračkim domovima.

Ključne riječi: prehrambeni probir, malnutricija, starije osobe, starački dom

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MODULACIJA CRIJEVNE MIKROBIOTE PUTEM POLIFENOLA IZ VINA-PREGED DOSADAŠNJIH ISTRAŽIVANJA Irena Fabijančić1, Domagoj Đikić2, Irena Landeka Jurčević1 Prehrambeno-biotehnološki fakultet, Pierottijeva 6, 10000 Zagreb, Hrvatska 2 Prirodoslovno-matematički fakultet, Rooseveltov trg 6, 10000 Zagreb, Hrvatska ilandeka@pbf.hr

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Uvod: Sve više istraživanja idu u smjeru pozitivnog utjecaja crijevne mikrobiote na zdravlje čovjeka. Mikrobiota utječe na apsorpciju nutrijenata. Umjerena konzumacija vina bogatog polifenolima ispoljava pozitivan učinak na prevenciju kardiovaskularnih bolesti, ateroskleroze, koronarnih bolesti srca, dijabetesa tipa 2 te neurodegenerativih bolesti.

Pozitivan učinak na zdravlje čovjeka ovisan je o biodostupnosti polifenola, apsorpciji, metabolizmu te eliminaciji iz tijela. Crijevna mikrobiota je raznolika te je uvjetovana različitim faktorima kao što su dob, okolišni uvjeti, indeks tjelesne mase, uzimanje antibiotika. Cilj ovoga rada je ispitati utjecaj različitih doza polifenola iz vina i grožđa na crijevnu mikrobiotu, a putem humanih i animalnih modela, te biodostupnost polifenola.

Materijali i metode: Pretragom dostupne znanstvene literature putem PubMed-a i EBSCO host Weba izvojeno je 5 istraživanja koja su ispitivala utjecaj različitih koncentracija i izvora polifenola iz grožđa i vina, na modulaciju humane i životinjske crijevne mikrobiote te na biodostupnost i katabolizam polifenola mikrobiotom debelog crijeva.

Rezultati: Rezultati odabranih istraživanja na animalnim modelima crijevne mikrobiote pokazuju da 50 mg/kg polifenola vina u prahu tijekom 16 tjedana; 7,2 g/kg ekstrakta sjemenki grožđa tijekom 21 dana te na humanom modelu 272 ml/dan vina tijekom 20 dana doprinose rastu Lactobacillus spp., Bifidobacterium spp., dok inhibiraju rast Propionibacterium spp. i Clostridium spp. 90 % polifenola katabolizira se mikrobiotom debelog crijeva (1012 mikroorganizama/cm3) putem hidrolize, dehidroksilacije, demetilacije, cijepanja prstena i brzom dekonjugacijom. Mikroflora katalizira razgradnju do fenolnih kiselina, a koje se dalje metaboliziraju jetrom te izlučuju urinom ili fecesom.

Zaključak: Biodostupnost i utjecaj polifenola ovise o biotransformaciji putem crijevne mikrobiote. Neke studije pokazale su da unos polifenola iz vina metaboliziran crijevnom mikrobiotom dovodi do produkcije različitih sojeva bakterija koji imaju pozitivan učinak na ljudsko zdravlje, dok istovremeno inhibiraju rast potencijalno patogenih sojeva.

Potrebna su daljnja istraživanja za razumijevanje odnosa polifenola i mikrobiote te utjecaja na zdravlje čovjeka.

Ključne riječi: biodostupnost, crijevna mikrobiota, metabolizam polifenola, polifenoli iz vina

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BIODOSTUPNOST POLIFENOLNIH SPOJEVA IZOLIRANIH IZ CVIJETA Prunus spinosa L. U ORGANIMA C57BL/6 MIŠA Irena Landeka Jurčević1*, Domagoj Đikić2, Irena Fabijančić1, Vedran Bolta2, Verica Dragović-Uzelac1, Zoran Zorić1 1 Prehrambeno-biotehnološki fakultet, Pierottijeva 6, 10000 Zagreb, Hrvatska 2 Prirodoslovno-matematički fakultet, Rooseveltov trg 6, 10000 Zagreb, Hrvatska ilandeka@pbf.hr

Uvod: Biodostupnost polifenola in vivo ovisi o njihovoj apsorpciji, metabolizmu, raspodjeli i izlučivanju iz organizma Sve veće značenje pridaje se istraživanju metaboličkih procesa polifenola u organizmu. Razumijevanje procesa uključenih u apsorpciju i raspodjelu polifenola je ključno za određivanje njihovih potencijalnih bioaktivnih učinaka in vivo. Cilj istraživanja je utvrditi na in vivo modelu apsorpciju, raspodjelu i metabolizam pojedinih skupina polifenolnih molekula (flavonoida, flavona, flavonola, flavanola i fenolnih kiselina) nakon unosa ekstrakta cvijeta trnine (lat. Prunus spinosa L.), tijekom vremena u različitim tkivima.

Materijali i metode: In vivo farmakodinamički pokus apsorpcije i distribucije polifenolnih spojeva iz ekstrakta cvijeta trnine (Prunus spinosa L.) proveden je na modelu C57BL/6 miša. Za određivanje pojedine skupine polifenolnih spojeva provedena je analiza UPLC MS/MS (Ultra performance liquid chromatography - tandem mass spectrometer) metodom.

Rezultati: Rezultati pokazuju da su od ukupno detektiranih 30 vrsta polifenolnih spojeva koje nalazimo u ektraktu trnine, apsorpcijom i biodistribucijom po organima, u različitim vremenima bioakumulirane različite vrste polifenolnih spojeva. Navedeni rezultati potvrđuju postavljenu hipotezu o selektivnoj preferenciji za bioakumulacijom i zadržavanjem pojedinog tipa polifenolnih spojeva unutar različitih organa. U tankom crijevu je detektirano 18, u jetri 12, u bubregu i mozgu 16 polifenolnih spojeva i metabolita. U tankom crijevu, bubregu i mozgu je najzastupljeniji spoj proancijanidin B1, u koncentraciji od 30-33.13 µg/g tkiva. U jetri najzastupljenija je galična kiselina u koncentracijama od 30-32.95 µg/g tkiva. Drugi najzastupljeniji spojevi po koncentracijama su: katehin u tankom crijevu, bubregu i mozgu u koncentracijama od 0.6-1.59 µg/g tkiva. U jetri drugi po koncentraciji najzastupljeniji spoj je 3-O-Kafeoilkinična kiselina sa rasponom od 0.7-1.45 µg/g tkiva.

Zaključak: Ovo istraživanje će doprinjeti boljem razumjevanju afiniteta pojedinih skupina polifenola prema pojedinim organima i tkivima. Rezultati su pokazali koji polifenolni spojevi uopće ne ulaze u organizam ili pojedine organe ili su prisutni u vrlo niskim koncentracijama i kratko se zadržavaju u pojedinim organima.

Ključne riječi: biodostupnost, Prunus spinosa L., polifenolni spojevi Zahvala: Ovo istraživanje financirano je sredstvima znanstvenog projekta Hrvatske zaklade za znanost – HRZZ (2014.-2018.), ”Primjena inovativnih tehnologija u proizvodnji biljnih ekstrakata kao sastojaka funkcionalne hrane (IP-PE-FF)”.

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KONCEPT RAČUNALNE BILOGIJE U NUTRICIONIZMU: PRIMJER GLIKOLIZE U PROGRAMSKOM PAKETU CELLDESIGNER Lucija Marić, Elena Malešić, Ana Jurinjak Tušek*, Maja Benković, Tamara Jurina, Davor Valinger, Jasenka Gajdoš Kljusurić Sveučilište u Zagrebu, Prehrambeno-biotehnološki fakultet, Pierottijeva 6, 10000 Zagreb, Hrvatska atusek@pbf.hr

Uvod: Gotovi svi procesi koji se odvijaju u stanici pod djelovanjem su prehrane i načina života. Komponente iz hrane mijenjaju metaboličke funkcije stanice na složen način.

Razumijevanje djelovanja nutrienata na stanicu je još uvijek ograničeno zbog nedostataka znanja. U posljednjih nekoliko godina uočen je potencijal primjene računalne biologije u svrhu dobivanja informacija o djelovanju prehrane na metaboličke puteve i homeostazu stanice. U ovom radu analiziran je utjecaj prehrane na metabolizam glikolize.

Materijali i metode: Model glikolize konstruiran je i analiziran u programskom paketu CellDesigner 4.0 (Systems Biology Institute (SBI), Tokyo, Japan). Matematičko model glikolize u obliku diferencijalnih jednadžbi opisuje promjene koncentracija metabolita tijekom vremena. Analizirana je dinamika metabolizma glikolize zavisno o unosu namirnica različitog glikemijkog indeksa. Napravljena je analiza različite hrane, a kao primjer je predstavljen krumpir čijom konzumacijom je metabolizam glikolize mijenja zavisno o načinu pripreme (kuhanje ili pečenje). Prosječna vrijednost glikemijskog indeksa kuhanoga krumpira iznosi 50, dok se pečenjem glikemijski indeks krumpira raste na 111. Drugi primjer objašnjava utjecaj sorte na glikemijski indeks. Utjecaj sorte može se promatrati na primjeru šalice riže, gdje Basmati riža (83) ima niži glikemijski indeks od bijele riže (91).

Rezultati: Simulacija matematičkog modela glikolize pokazala je da unos namirnica s visokom glikemijskim indeksom ima za posljedicu brzo dovijanje glikolize. Rezultati simulacija su također pokazali da je heksokinaza, od svih enzima glikolize, najosjetljivija na promjene koncentracija dostupne glukoze. najosjetljiviji enzim Zaključak: Primjena računalnog modeliranja koja se temelji na promatranju djelovanja hranjivih tvari, osigurava detaljan uvid u metabolički proces i jednostavnu kontrolu metaboličke reakcije na koju utječe unos hranjivih tvari.

Ovaj način promatranja utjecaja hrane prikazuje promjene temeljene na staničnom opterećenju, dajući uvid u ono što se s hranom događa i zašto, kada je određeni nutrijent dominantan, kao što su ugljikohidrati u prikazanim primjerima.

Ključne riječi: računalna biologija u nutricionizmu, glikoliza, CellDesigner

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ZASTUPLJENOST DJEČJEG MENIJA U RESTORANIMA U SLAVONIJI Tena Tarnai tena.tarnai@gmail.com

Uvod: Standard i užurbani način života utječe na učestalost odlaska roditelja s djecom u restorane. Uz veći mjesečni budžet, posebne prilike su razlozi posjete restoranu. Cilj rada je istražiti postoje li dječji meniji u jelovnicima restorana u Slavoniji i kakva su zapažanja.

Ispitanici: Istraživanje je provedeno na prostoru 5 županija; Osječko-baranjske županije, Brodsko-posavske županije, Požeško-slavonske županije, Vukovarsko-srijemske županije i Virovitičko-podravske županije. Obuhvaćeni su restorani u gradovima sjedištima županije te gradovi s više od 10 000 stanovnika. Kriteriji uključenja u istraživanje su: tiskani jelovnik s odjeljkom dječji meni, neprekidni rad restorana tijekom cijele godine, opremljena kuhinja s obučenim osobljem za pripremanje hrane i prostorom za posluživanje.

Rezultati: Ukupno je analizirano 102 jelovnika, od kojih je njih 9 udovoljavalo postavljenim kriterijima, što predstavljala 8,8%. Županija s najvećim brojem restorana koje posjeduju dječji meni je Osječko-baranjska županija s ukupno 6 restorana. S druge pak strane, u Brodsko-posavskoj županiji nije utvrđen niti jedan slučaj otisnutog dječjeg menija u jelovniku uključenih restoran. Po jedan jelovnik s dječjim menijem pronađen je u Vukovarsko-srijemskoj županiji, Požeško-slavonskoj županiji i Virovitičko-podravskoj županiji. Ukoliko se pogleda zastupljenost prema gradovima, tada je najveći broj dostupnih dječjih menija u jelovnicima u gradu Osijeku, s ukupno 4 jelovnika s dječjim menijem. Svih devet dječjih menija obiluje raznoraznim dodacima u obliku dresinga, preljeva, umaka, majoneza i kečapa. Pomfri je oglašen u 8 jelovnika i kao takav najučestalije jelo analiziranih jelovnika jer je prilog pohanoj piletini, odnosno svinjetini i ćevapčićima, koji su zastupljeni u 7 jelovnika. Pizza i špageti (s mesom ili samo u umaku od rajčice) su sastavni dio 6 jelovnika s dječjim menijem.

Zaključak: Nizak postotak jelovnika s uključenim dječjim menijem, korespondira s niskim trendom redovitih obiteljskih odlazaka u restorane. Grad Osijek je središte Osječkobaranjske županije i Slavonije, zbog čega je podatak o najvećoj koncentraciji restorana koje pružaju jelovnike s dječjim menijem očekivan. Dječji meniji nisu nutricionistički profilirani, već odražavaju regionalnu kuhinju. Potrebno je provesti edukaciju osoblja i vlasnika, što će svakako biti predmet budućih istraživanja.

Ključne riječi: dječji meni, preferencije prema hrani, fast food, tradicionalna kuharica,

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PRIPREMANJE MLIJEKA OBOGAĆENOG KALCIJEM I MAGNEZIJEM Liljana Anastasova, Tanja Petreska Ivanovska, Andrijana Anchevska, Rumenka Petkovska, Lidija Petrushevska-Tozi Sveučilište “Sv. Ćirila i Metoda”, Farmaceutski fakultet, Majke Terezije 47, Skoplje, Makedonija

Uvod: Mlijeko je prirodni izvor kalcija i magnezija i može se smatrati odgovarajućim matriksom za ugradnju tih mineralnih tvari kako bi se dobilo funkcionalno mlijeko.

Materijali i metode: Devet šarži mlijeka obogaćenih mineralnim tvarima s različitim kombinacijama niskih i visokih udjelima kalcijevih i magnezijevih soli i njihovih aritmetičkih sredina pripremljeno je magnetskim miješanjem. Komercijalno dostupno mlijeko (Alpsko, Slovenija) korišteno je kao medij za obogaćivanje mineralnim tvarima kao i kontrolni uzorak. Analizirana je fizikalno-kemijska kvaliteta svih šarža s obzirom na učinke dodanih mineralnih tvari na relativnu gustoću mlijeka, titriranu kiselost, suhu tvar, fosfor i sadržaj ugljikohidrata i bjelančevina primjenom službenih metoda za analizu mlijeka. Razine kalcija i magnezija određene su pomoću AAS i izračunat je omjer kalcija i fosfora. Senzorske promjene praćene su svakodnevno na uzorcima.

Rezultati: Razina kalcija i magnezija bila je dovoljna da se dobije još 4-20% RDA za kalcij i 1-4% RDA za magnezij ovisno o dodanoj količini. Sve šarže koje sadrže visoku razinu kalcija bez obzira na količinu magnezija pokazale su povećane vrijednosti za relativnu gustoću i titriranu kiselost u usporedbi s kontrolnim mlijekom. Relativna gustoća i titrirana kiselost uzoraka koji sadrže nisku razinu kalcija bila je odgovarajuća očekivanim vrijednostima za mlijeko. Suhi sastojci i sadržaj ugljikohidrata i bjelančevina mjereni u svim serijama odgovarao je deklariranim razinama kontrolnog mlijeka. Razina fosfora bila je u skladu s količinom koja se nalazi u kontrolnom uzorku, dok je omjer kalcija i fosfora poboljšan u svim uzorcima. U seriji koja sadrži velike količine kalcija i magnezija razvijene su nepoželjne arome nakon tri dana skladištenja na hladnom; stoga ova kombinacija nije adekvatna za obogaćivanje mlijeka mineralnom tvarima.

Druge šarže pokazale su slična senzorska svojstva u usporedbi s kontrolnim mlijekom u razdoblju od jednog tjedna.

Zaključak: Niže količine soli kalcija i magnezijeva klorida mogu se koristiti za pripremu funkcionalnog mlijeka bez modificiranja senzorskih svojstva ili općenitih karakteristika mlijeka.

Ključne riječi: mlijeko obogaćeno kalcijem, mlijeko obogaćeno magnezijem, funkcionalno mlijeko

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UNAPREĐENJE ZNANJA O PREHRANI MEĐU UČENICIMA OSNOVNIH ŠKOLA GRADA RIJEKE PROGRAMOM „ŠKOLICA PREHRANE“ Gordana Kenđel Jovanović, Sandra Pavičić Žeželj, Anica Radeta, Nikolina Tomić, Iva Pavlinić Prokurica Nastavni zavod za javno zdravstvo Primorsko-goranske županije, Zdravstveno ekološki odjel, Odsjek za unapređenje prehrane, Krešimirova 52a, Rijeka, Hrvatska gordana.kendel-jovanovic@zzjzpgz.hr

Uvod: Edukativni programi namijenjeni školskoj djeci pokazali su se učinkovitima u prevenciji debljine i usvajanju pravilne prehrane. Nastavni zavod za javno zdravstvo Primorsko-goranske županije programom „Školica-prehrane“ provodi edukativnointeraktivne radionice među učenicima osnovnih škola Primorsko-goranske županije te provjeru stečenog znanja o prehrani, a korištenjem web stranice www.skolica-prehrane. rijeka.hr učenici, obitelj i zajednica proširuju znanje o prehrani.

Ispitanici i metode: U programu je sudjelovalo 923 učenika petih razreda (91% upisanih učenika, 54% dječaka i 46% djevojčice) 23 osnovne škole grada Rijeke. Anketom je utvrđeno njihovo stanje uhranjenosti, tjelesna aktivnost, provođenje slobodnog vremena, prehrambene navike te znanje o prehrani. Ocjena kakvoće prehrane uspoređena je s pripadnosti mediteranskoj prehrani pomoću KIDMED score-a. Uspješnost provedenog programa obavljena je kvizom znanja na kraju programa.

Rezultati: Četvrtina učenika bila je preuhranjena i pretila. Dječaci su statistički značajno više od djevojčica slobodno vrijeme provodili igrajući igrice (121min/dan vs 85min/dan; p=0,015). Četiri petine učenika se aktivno bavilo sportom, dječaci više od djevojčica (82% vs 75%; p=0,042). Tri četvrtine učenika doručkovalo je svakodnevno, devetina ih ne doručkuje, dok je dvije petine učenika imalo mediteransku prehranu. Učenici su unaprijedili znanje o prehrani sa početnih 55% na 81%. Izvore i uloge hranjivih tvari su znali vrlo uspješno, najmanje su znali o preporučenim serviranjima voća i povrća. Učenici s lošim prehrambenim navikama imali su veću tjelesnu težinu, manje sati sna, značajno više vremena su provodili gledajući TV i igrajući igrice (p=0,002), značajno su manje bili uključeni u sportske aktivnosti (p=0,038) te su imali lošije znanje o prehrani u odnosu na učenike s mediteranskom prehranom.

Zaključak: Program je utvrdio povezanost pravilne prehrane i tjelesne aktivnosti s boljim znanjem o prehrani. Slijedećim programskim ciklusom značajnije će se utvrđivati potrebne veličine serviranja namirnica. Uspješnost programa ocijenjena je s unapređenjem znanja o prehrani za četvrtinu. Promocija pravilne prehrane edukativnointeraktivno radionicama utječe na očuvanje zdravlja i prevenciju bolesti ne samo učenika već i njihovih roditelja te zajednice, u čemu je bitna uloga nutricionista.

Ključne riječi: edukacija, prehrana, „školica prehrane“, učenici, znanje o prehrani

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UTJECAJ NAČINA ŽIVOTA NA ŠEĆERNU BOLEST Tamara Car, Barbara Malašević, Lucia Bačić Dom zdravlja PGŽ Rijeka, Krešimirova 52A; tamara.car@domzdravlja-pgz.hr

Uvod: U suvremenom svijetu za šećernu bolest možemo reći da je globalna epidemija jer je jedan od vodećih javnozdravstvenih problema koji je uzrokovan promjenama načina i kvalitete života. Šećerna bolest ili diabetes mellitus je poremećaj povećane razine šećera u krvi koja se zbiva kada gušterača prestane potpuno ili djelomično proizvoditi hormon inzulin. Cilj ovog istraživanja je saznati koliko ispitanici znaju o svojoj šećernoj bolesti i kako način života utječe na nju.

Ispitanici i metode: Ispitivanje je provedeno 14. studenog 2017. u Domu zdravlja PGŽ u devet ispostava. Uzorak je činilo 105 ispitanika (58 žena i 47 muškaraca) od kojih 82 boluje od dijabetesa. Dob ispitanika iznosila je od 25 do 90 godina starosti. Ispitivanje je provedeno anketnim upitnikom «Šećerna bolest i utjecaj načina života na nju» koji se sastojao od tri cjeline. Prva cjelina obuhvaća opće podatke ispitanika, drugi dio ankete sastojao se od pitanja o prehrambenim navikama i tjelesnim aktivnostima. Treći dio o poznavanju šećerne bolesti.

Rezultati: Prilikom analiziranja podataka iskorišteno je svih 105 upitnika,97 anketa je uspješno popunjeno,8 je nepotpunih. Kod većine ispitanika uočena je prekomjerna tjelesna težina. Od 58 žena prema BMI 22 imaju prekomjernu tjelesnu težinu,18 je pretilo. Kod 47 muškaraca prema BMI prekomjernu težinu ima njih 22, 15 je pretilo.

Prosječna tjelesna težina žena iz ispitnog uzorka je 73,65 kg, dok je prosječna tjelesna težina muškarca 88,94 kg.

Druga cjelina odnosi se na dnevni broj obroka. Najveći broj ispitanika, njih 49,55% konzumira tri obroka dnevno. Četiri obroka dnevno konzumira 20,72%. Samo 15,32% konzumira pet i više obroka dnevno, dva obroka dnevno konzumira 14,41% ispitanika.

Rezultate koje smo dobili vezano za tjelesnu aktivnost govore da više od polovice nije fizički aktivno i to 53,40%, dok se rekreativnom aktivnošću bavi 45,63% ispitanika, tek 0,97% se bavi aktivno. Unatoč tome što više od polovice ispitanika nije fizički aktivno, čak 96,94% ispitanika se slaže kako fizička aktivnost snižava razinu šećera u krvi.

Zaključak: Većina ispitanika ima saznanje kako način života može utjecati na dijabetes i kvalitetu života. Iz rezultata je vidljivo da većina nema usvojene pravilne prehrambene navike, te je potrebno intenzivnije raditi na edukaciji cijele populacije.

Ključne riječi: Dijabetes, pravilna prehrana, pretilost, tjelovježba

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PROMICANJE PRAVILNE PREHRANE E-MAIL KAMPANJOM Branislava Belović, 2Staša Tkalec, 3Albina Knapp Pomursko društvo za boj proti raku, Arhitekta Novaka 2 b, 9000 Murska Sobota, Slovenija 2 Državni zbor Republike Slovenije, Poslanska skupina Stranke modernega centra Šubičeva ulica 4, 1000 Ljubljana, Slovenija 3 Območno združenje Murska Sobota – Rdeči križ Slovenije, Staneta Rozmana 3, 9000 Murska Sobota, Slovenija belovic.branislava.dr@siol.net 1 1

Uvod: U promicanju zdravlja koristimo se različitim strategijama među kojima je i komunikacija s ciljem jačanja zdravlja kao dio javno-zdravstvenih kampanja. Takvom se strategijom prvenstveno informira i utječe na odluke pojedinca/zajednice koje osnažuju zdravlje. U nastojanju da potaknemo ljude k što zdravijem načinu života, napose pravilnoj prehrani i svakodnevnoj tjelesnoj aktivnosti, provodili smo e-mail kampanju.

Ispitanici: E-mail kampanju provodili smo u skupini od 580 odraslih osoba, članova mreže dviju udruga: Regionalne podružnice Murska Sobota – Crveni križ Slovenije i Pomurskoga društva za borbu protiv raka. Među njima je bilo 85 % žena. Najviše sudionika bilo je u dobnoj skupini 41 – 60 godina (47 %), slijedi dobna skupina 31 – 40 godina (27 %) te dobna skupina od 61 i više godina (16 %). Najmanje ih je bilo u dobnoj skupini 21 – 30 godina. Većina je sudionika imala više ili visoko obrazovanje (59 %).

Metode: E-mail kampanja sastojala se od osam odvojenih e-poruka. Sedam je poruka poslano kontinuirano tijekom sedam tjedana (siječanj – veljača 2018.) dok smo jednu tematsku poruku poslali nakon mjesec dana. Poruke su sadržavale kratke i praktične savjete za zdrav način života (pravilna prehrana i tjelesna aktivnost) te recepte za pripremu zdravih jela. Receptima za zdrava jela željeli smo doprinijeti poboljšanju vještina te lakšoj implementaciji preporuka pravilne prehrane u svakodnevnom životu.

Kampanju smo poduprli objavama poruka na društvenoj mreži Facebook.

Rezultati: E-mail kampanju ocijenili smo kontinuiranim praćenjem broja uspješno dostavljenih e-poruka i broja otvorenih poruka te anketom provedenom na uzorku od 156 sudionika e-mail kampanje. E-poruke bile su dostavljene svim sudionicima.

Otvoreno je bilo 84 % svih poslanih poruka. Rezultati provedene ankete pokazuju da je poruke redovito pratilo 74 % anketiranih osoba, a povremeno 26 % anketiranih osoba. Poslanu je građu 78 % anketiranih osoba ocijenilo najvišom ocjenom. Gotovo isti broj anketiranih osoba ocjenjuje građu praktičnom. 14 % anketiranih osoba stalno je proslijeđivalo e-poruke drugima (u prosjeku desetorma), a povremeno 17 % anketiranih osoba (u prosjeku troma). 31 % anketiranih osoba započelo je s aktivnom primjenom poslanih preporuka i savjeta dok 53 % njih razmišlja o promjeni.

Zaključak: E-mail kampanjom moguće se uspješno koristiti za promicanje pravilne prehrane. Prednosti su uporabe e-mail kampanje relativno niski troškovi, brzina i jednostavnost korištenja te mogućnost integracije s ostalim oblicima promicanja pravilne prehrane.

Ključne riječi: e-mail kampanja, promicanje pravilne prehrane i tjelesne aktivnosti 138

POSTOJI LI RAZLIKA SASTAVA MIKROBIOTE PRETILE I POTHRANJENE POPULACIJE? Hanžić, I., Samodol, A., Marić, L., Marić, B., Malešić, E., Đurđević, M., Bašić, V., Vrbanović, T., Svetličić, E., Tefova, T., Panjkota Krbavčić, I., Oros, D., Starčević, A., Žučko, J., Rumora Samarin, I. Prehrambeno-biotehnološki fakultet Sveučilišta u Zagrebu, Pierottijeva 6, Zagreb irumora@pbf.hr

Uvod: Istraživanja sastava mikrobiote pretile i adekvatno uhranjene populacije razilaze se u zaključcima postoje li razlike u njenom sastavu s obzirom na indeks tjelesne mase (ITM). Neka istraživanja ukazuju da je sastav mikrobiote povezan s pojavnošću pretilosti te da se njenom manipulacijom može utjecati na regulaciju tjelesne mase.

Cilj ovog istraživanja je utvrditi postojanje razlika sastava mikrobiote između pretilih i pothranjenih skupina ispitanika Ispitanici i metode: Istraživanje je uključivalo 30 zdravih ispitanika, dobrovoljaca oba spola u dobi od 18 do 35 godina, podijeljenih u 2 skupine prema ITM-u - 17 pretilih i 13 pothranjenih. Energija, makronutrijenti i unos vlakana procjenjivali su se pomoću trodnevnog dnevnika prehrane. Provedeno je mjerenje .veličine i sastava tijela (tjelesna masa i visina – stadiometrom s vagom; opseg struka i bokova – neelastičnom mjernom vrpcom; udio masnog i mišićnog tkiva – bioelektričnom impedancom, Tanita DC-430U).

Mjeren je krvni tlak uređajem Omron M6 Comfort, dok su glukoza i kolesterol određeni iz uzoraka kapilarne krvi uređajem AccuTrend ® PlusSystem. Statistička analiza napravljena je u programu SPSS v22. Za izolaciju DNA korišten je QIAmp PowerFecal ® kit, dok je za sekvenciranje 16S rRNA gena korištena Illumina MiSeq platforma. Sirovi podaci sekvenciranja obrađeni su QIIME 2 programskim paketom.

Rezultati: Na promatranim populacijama nije uočena značajna razlika u unosu energije, ugljikohidrata, masti i vlakana. Uočena je značajna razlika u konzumaciji proteina, gledano po kilogramu tjelesne mase, gdje pothranjena skupina ispitanika unosi značajno više proteina od pretile skupine. Za dijastolički krvni tlak, glukozu u krvi i kolesterol nisu uočene značajne razlike, dok je sistolički krvni tlak značajno viši u pretiloj skupini. Nije uočena razlika u raznolikosti mikrobiote između skupina te nije bilo moguće klasterirati grupe na osnovu stupnja uhranjenosti. Primijećen je povećan odnos koljena Firnicutes/ Bacteroidetes kod pretile populacije što se smatra jednom od značajki mikrobiote pretilih osoba. Jedni značajno različito zastupljen je nepoznati rod porodice Clostridiaceae, koji je zastupljeniji u mikrobioti pretile populacije.

Zaključak: Iako razlike u sastavu mikrobiote promatranih populacija postoje, nije moguće definirati specifičan sastav mikrobiote povezan s stupnjem uhranjenosti.

Ključne riječi: pretilost, mikrobiota, prehrana

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MASNOKISELINSKI SASTAV POTKOŽNOG I ABDOMINALNOG MASNOG TKIVA SIVOG PUHA (GLIS GLIS) Ozren Šiftar1, Loredana Pincan1, Marta Šurbek1, Ana Zupčić1, Marina Prišlin1, Lana Vranković2, Ivančica Delaš3, Miljenko Bujanić4, Dean Konjević4, Zvonko Stojević2, Jasna Aladrović2 1 Studenti Veterinarskog fakulteta Sveučilišta u Zagrebu, Heinzelova 55, 1000 Zagreb 2 Zavod za fiziologiju i radiobiologiju, Veterinarski fakultet Sveučilišta u Zagrebu, Heinzelova 55, 1000 Zagreb 3 Zavod za kemiju i biokemiju, Medicinski fakultet Sveučilišta u Zagrebu, Šalata 3, 1000 Zagreb 4 Zavod za veterinarsku ekonomiku i analitičku epidemiologiju, Veterinarski fakultet Sveučilišta u Zagrebu, Heinzelova 55, 1000 Zagreb lana.vrankovic@vef.hr

Uvod: Kroz različite biološke aktivnosti masne kiseline (MK) utječu na zdravlje, reprodukciju te su važne kao rizični faktor u nastanku kardiovaskularnih i neurodegenerativnih bolesti. Esencijalne MK se moraju u organizam unijeti hranom. Važne su linolna kiselina (C18:2n-6) iz porodice n-6 (ω-6) masnih kiselina te α-linolenska (C18:3n-3) iz porodice n-3 (ω-3) masnih kiselina. Sivi puh, hrvatska je autohtona divljač iz reda glodavaca, porodice puhova. Ulovljeni puhovi koriste se u prehrani, otopljena mast je tradicionalno korišteni preparat za tretiranje rana, a od krzna se izrađuju različiti predmeti.

Materijali i metode: Ovo istraživanje provedeno je na 33 jedinke sivog puha (18 ženki, Ž; i 15 mužjaka, M). Uzorci potkožnog (PMT) i abdominalnog masnog tkiva (AMT) sakupljeni su tijekom sezone legalnog odstrela (rujan-listopad 2017.) Uzorci tkiva homogenizirani su, ukupni lipidi ekstrahirani te je određen masnokiselinski sastav plinskom kromatografijom.

Rezultati: Analiza PMT pokazala je prisutnost 12 različitih MK, dok je u AMT utvrđeno osam MK. Glavna razlika u masnokiselinskom sastavu bila je prisutnost C16:1t u uzorcima PMT, 0,6±0,4% u Ž i 0,5±0,2% u M. U PMT sivog puha dominiraju jednostrukonezasićene MK (MUFA) (60,2±12,4% u Ž; 53,5±18,0% u M). Zasićene MK (SFA) činile su 27,7±9,3% u Ž te 25,4±6,4% u M. Višestrukonezasićene MK (PUFA) činile su 12,8±10,0% u Ž te 21,0±16,2% u M. U AMT sivog puha dominantne su bile MUFA, 63,8±7,3% u Ž te 58,7±13,8 u M. SFA su činile 28,5±6,9% u Ž i 26,0±7,1% u M, dok su PUFA zastupljene s 7,7±4,9% u Ž i 10,3±5,7% u M. Značajno veća zastupljenost C18:3n-3 utvrđena je u M u usporedbi sa Ž u oba masna tkiva (2,3±1,5% vs. 1,0±0,5%, PMT; 2,4±2,4% vs.

0,9±0,4%, AMT). U AMT utvrđen je značajno veći postotak PUFA u M u odnosu na Ž (11,3±6,6% vs. 7,7±5,0%). Masnokiselinski sastav dvaju masnih tkiva nije se statistički značajno razlikovao.

Zaključak: Prisutnost esencijalne MK, C18:3n-3 u oba analizirana tkiva važan je nalaz zbog činjenice da je sivi puh u Hrvatskoj divljač koja se tradicionalno konzumira. No prisutnost C16:1t u PMT mogla bi biti od zdravstvenog značaja budući da je utvrđena povezanost prisutnosti trans MK s nastankom rizika od kardiovaskualarnih bolesti.

Ključne riječi: masnokiselinski sastav, sivi puh, potkožno i abdominalno masno tkivo 140

STANJE UHRANJENOSTI I PREHRAMBENE NAVIKE ŠKOLSKE DJECE NA PODRUČJU OPĆINE TRAVNIK Ermina Kukić1, Sead Karakaš1, Mateja Paklarčić1 1 Zavod za javno zdravstvo SBK/KSB, Bolnička 1, 72270 Travnik, Bosna i Hercegovina kukic.ermina@gmail.com

Uvod: Ishrana u djetinjstvu i adolescenciji predstavlja vodeću odrednicu zdravlja u kasnijem životu. Stanje uhranjenosti djece ukazuje na njihovo sveukupno zdravstveno stanje. Da bi se osigurala odgovarajuća ishrana neophodna za optimalan rast i razvoj djeteta, u skladu sa preporukama Svjetske zdravstvene organizacije, potrebno je da ona bude zasnovana na pravilnom odabiru vrste i količine hrane u skladu s uzrastom, polom, energetskim i nutritivnim potrebama. Cilj rada je ispitati stanje uhranjenosti, te prehrambene navike kod učenika uzrasta 11-14 godina na području općine Travnik.

Materijal i metode: Istraživanje je provedeno na području općine Travnik. Ukupno je obuhvaćeno 570 učenika uzrasta 11-14 godina. Kao instrumenti mjerenja korišteni su: anketni upitnik koji je izrađen u svrhu ovog istraživanja i antropometrijska mjerenja (visina i težina). Upitnik se sastoji od 22 pitanja koja se odnose na opće informacije (naziv škole, mjesto stanovanja, razred, dob i spol), prehrambene navike (broj glavnih obroka, učestalost konzumiranja kuhanog ručka, doručak prije odlaska u školu, izbor međuobroka i dr.). Procjena stepena uhranjenosti provedena je na osnovu percentilnih krivulja.

Rezultati: Rezultati istraživanja stanja uhranjenosti prema percentilnim krivuljama su pokazali da 394 (69,12%) učenika uzrasta 11-14 godina ima poželjnu tjelesnu težinu, 150 (22,99%) ima prekomjernu tjelesnu težinu, a 28 (4,91%) je pretilo. Od ukupnog broja učenika 255 (44,73%) svakodnevno konzumiraju kuhani ručak, 233 (40,88%) učenika više puta sedmično, dok 82 (14,39%) učenika rijetko konzumiraju kuhani ručak ili nikada. Slatkiše i grickalice svakodnevno konzumira 278 (48,77%) učenika.

Zaključak: Energijom bogate, a nutritivno siromašne namirnice, se često konzumiraju, među školskom djecom uzrasta od 11-14 godina. Djeci u razvoju, samo pravilna ishrana s raznovrsnim izborom namirnica te dovoljnom količinom obroka može osigurati pravilan rast i razvoj. S obzirom da se prehrambene navike stečene u djetinjstvu nastavljaju i u odraslo doba, važno je djeci pružiti kvalitetnu ishranu i omogućiti usvajanje pravilnih prehrambenih navika.

Ključne riječi: stanje uhranjenosti, prehrambene navike, pravilna ishrana, unapređenje zdravlja

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ZABRINUTOST I OSVIJEŠTENOST O OTPADU HRANE I NJEGOVIM UČINCIMA Anamarija Švagelj1, Irena Colić Barić2 Hrvatski akademski centar primijenjenog nutricionizma, Supilova 7, 10000 Zagreb; 2 Prehrambeno-biotehnološki fakultet Sveučilišta u Zagrebu Laboratorij za znanost o prehrani, Pierottijeva 6, 10 000 Zagreb anamarija.svagelj@gmail.com

1

Uvod: Procjenjuje se da se u Republici Hrvatskoj godišnje baci 400000 t hrane. Kako bi se osigurala hrana i održivost, potrebno je spriječiti ili barem smanjiti otpad hrane u svim fazama lanca opskrbe hranom, pogotovo u kućanstvima koja u najvećem udjelu pridonose ukupnoj količini otpada hrane. Jedan od ciljeva ovog istraživanja bio je procijeniti razinu zabrinutosti i osviještenosti o otpadu hrane i njegovim učincima.

Ispitanici i metode: Istraživanje je provedeno pomoću on-line upitnika, a procjena količine otpada hrane u kućanstvima izvršena je prema samoprocjeni ispitanika.

Prikupljeno je 252 ispitanika starijih od 16 godina u razdoblju od 24. lipnja 2015. do 31. kolovoza 2015. godine, podaci su obrađeni u statističkom paketu SPSS v. 20.0.

Upitnikom je bio obuhvaćen sav otpad hrane (otpad koji se može i ne može izbjeći) u kućanstvu, a u pojam hrana uključena su i pića.

Rezultati: 52,7% ispitanika je izrazilo zabrinutost za otpad hrane, uglavnom zbog bacanja dobre hrane (50% ispitanika), dok je glavni razlog za nezabrinutost tvrdnja da ne bacaju mnogo hrane (27,4% ispitanika). Otpadom hrane koji se ne može izbjeći smatraju se kore voća i povrća (64,3 % ispitanika), kosti mesa (71,8% ispitanika), vrećice čaja i talog kave (71,4% ispitanika), dok se ostala navedena hrana smatra otpadom hrane koji se može izbjeći. Uglavnom se smatra da hrana namijenjena ljudima nije otpad ukoliko se njome nahrane životinje ili se kompostira (71,9% ispitanika). 43,3% ispitanika smatra da otpad hrane doprinosi klimatskim promjenama, dok se 38,9% ispitanika niti slaže niti ne slaže s tom tvrdnjom. 28,5% ispitanika se ne smatra da otpad hrane ne šteti okolišu jer je prirodan i biorazgradiv, a uglavnom se smatra da je ambalaža veći problem za okoliš nego bačena hrana (88,9% ispitanika).

Zaključak: Iz rezultata je vidljivo da postoji zabrinutost, ali i nedostatak osviještenosti o otpadu hrane i njegovim učincima stoga je potrebno provesti edukacije na tu temu.

U edukacije je potrebno uključiti alternativne načine zbrinjavanja otpada hrane koji se ne može izbjeći (npr. kompostiranje), a za ostale skupine hrane educirati stanovništvo u svrhu poboljšanja vještina rukovanja hranom uključujući planiranje jela, kupovinu, pripremu, skladištenje i iskorištavanje ostataka hrane nakon obroka.

Ključne riječi: otpad hrane u kućanstvima, zabrinutost, osviještenost, učinci

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PROCJENA KOLIČINE OTPADA HRANE U KUĆANSTVIMA PREMA SKUPINAMA HRANE Anamarija Švagelj1, Irena Colić Barić2 Hrvatski akademski centar primijenjenog nutricionizma, Supilova 7, 10000 Zagreb 2 Prehrambeno-biotehnološki fakultet Sveučilišta u Zagrebu Laboratorij za znanost o prehrani, Pierottijeva 6, 10 000 Zagreb anamarija.svagelj@gmail.com 1

Uvod: Procjenjuje se da se u Republici Hrvatskoj godišnje baci 400000 t hrane. Kako bi se osigurala hrana i održivost, potrebno je spriječiti ili barem smanjiti otpad hrane u svim fazama lanca opskrbe hranom, pogotovo u kućanstvima koja u najvećem udjelu pridonose ukupnoj količini otpada hrane. Jedan od ciljeva ovog istraživanja bio je procijeniti količinu otpada hrane u kućanstvima prema skupinama hrane.

Ispitanici i metode: Istraživanje je provedeno pomoću on-line upitnika, a procjena količine otpada hrane u kućanstvima izvršena je prema samoprocjeni ispitanika.

Prikupljeno je 252 ispitanika starijih od 16 godina u razdoblju od 24. lipnja 2015. do 31. kolovoza 2015. godine, podaci su obrađeni u statističkom paketu SPSS v. 20.0.

Upitnikom je bio obuhvaćen sav otpad hrane (otpad koji se može i ne može izbjeći) u kućanstvu, a u pojam hrana uključena su i pića.

Rezultati: 88,2% ispitanika baca kosti mesa i kore voća i povrća i smatraju. Svježe voće i povrće baca 46% ispitanika, a prerađeno 30,6% ispitanika. Sirovo meso i ribu baca 23,8% ispitanika, a prerađeno 31% ispitanika. Gotova i polugotova jela baca 35,4% ispitanika. Pekarske proizvode baca 55,6% ispitanika. Mlijeko i mliječne proizvode baca 37,3% ispitanika, dok jaja baca 17,9% ispitanika. Kolače i deserte baca 29% ispitanika, pića baca 19,5% ispitanika, a začine, začinsko bilje i umake baca 15,9% ispitanika. Ulja i masti baca 46% ispitanika. Slatkiše i grickalice baca 18,3% ispitanika. Brašno, žitarice i proizvode od žitarica baca 28,2% ispitanika, dok ostalu zapakiranu neiskorištenu hranu baca 25,4% ispitanika. Orašasto voće i sjemenke te dječja hrana najmanje se bacaju (10,7% ispitanika i 4% ispitanika).

Zaključak: Budući da se prema rezultatima najviše baca otpad za koji se smatra da se ne može izbjeći (kosti mesa, kore voća i povrća) poželjno bi bilo osmisliti edukacije o alternativnim načinima zbrinjavanja takvog otpada (npr. kompostiranje), a za ostale skupine hrane educirati stanovništvo u svrhu poboljšanja vještina rukovanja hranom uključujući planiranje jela, kupovinu, pripremu, skladištenje i iskorištavanje ostataka hrane nakon obroka.

Ključne riječi: otpad hrane u kućanstvima, skupine hrane

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RAZLIKE U STATUSU UHRANJENOSTI I PREHRAMBENE NAVIKE KOD DJECE OD 1.-4. RAZREDA OSNOVNE ŠKOLE NA PODRUČJU OPĆINE TRAVNIK U ODNOSU NA SPOL I MJESTO PREBIVALIŠTA Mateja Paklarčić, Sead Karakaš, Ermina Kukić, Lazar Đurđević Zavod za javno zdravstvo SBK/KSB, Bolnička 1 72270 Travnik, Bosna i Hercegovina matejapaklarcic987@gmail.com tr.zavod@bih.net.ba

Uvod: status uhranjenosti je od velike važnosti, posebno u dječijoj dobi, u dijelu parametara rasta i razvoja, te prepoznavanja odstupanja od utvrđenih kriterija uhranjenosti u određenim životnim fazama. Prehrambene navike se stječu u ranom stadiju života i kao takve nerijetko dominiraju tijekom čitavog života.

Cilj: ispitati stanje uhranjenosti i prehrambene navike, u odnosu na spol i mjesto prebivališta kod djece od 1.-4. razreda osnovne škole na području općine Travnik.

Materijali i metode: istraživanjem je obuhvaćeno 11 osnovnih škola (6 iz urbanog, 5 iz ruralnog dijela) ukupno 530 učenika od 1.-4.razreda osnovne škole (226 iz ruralnog, 304 iz urbanog dijela). Učenici su birani metodom slučajnog uzorka. Prikupljanje podataka provedeno je primjenom anonimnog jednokratnog upitnika.

Rezultati: od ukupnog broja ispitanika u odnosu na mjesto prebivališta, u urbanom u odnosu na ruralni dio veći je udio pretilih (muškarci urbani dio (dalje u tekstu MU) 32 (23,18%):muškarci ruralni dio (dalje u tekstu MR) 14 (14,73%); žene urbani dio (dalje u tekstu ŽU) 17(10,24%) :žene ruralni dio (dalje u tekstu ŽR) 5 (3,81%)) i onih sa povećanom tjelesnom masom (MU 44 (31,88%):MR 25 (26,31%); ŽU 63 (37,95%): ŽR 38 (29%)). Više je pretilih među muškarcima u odnosu na žene i mjesto prebivališta (MU 32:ŽU 17; MR 14:ŽR 5), dok je više žena u odnosu na muškarce među onima sa povećanom tjelesnom masom (ŽU 63:MU 44; ŽR 38:MR 25). Kada je u pitanju konzumiranje glavnih obroka, od ukupnog broja ispitanika u odnosu na spol i na mjesto prebivališta najzastupljenije je konzumiranje tri obroka dnevno, više u urbanom dijelu (ŽU 153 (92,16%):MU 127 (92,02%)). Kada je u pitanju učestalost konzumiranja određenih obroka u odnosu na spol i mjesto prebivalište, od ukupnog broja ispitanika svakodnevno konzumiranje ručka zastupljenije je kod muškaraca u odnosu na žene iz ruralnog dijela (MR 56 (58,94%):ŽR 36 (27,48%)), dok je svakodnevno konzumiranje doručka zastupljenije kod žena iz urbanog dijela, u odnosu na muškarce (ŽU 105 (63,25%):MU 81 (58,69%)), a nekonzumiranje istog zastupljenije je kod oba spola iz urbanog dijela u odnosu na ruralni dio (MU 51 (36,95%):MR 22 (23,15%); ŽU 42 (25,30%):ŽR 23 (17,55%)).

Zaključak: djeca iz urbanih sredina izložena su većoj ponudi jela i većem izboru namirnica, kako nutritivno bogatih, tako i nepravilnih. Dostupniji su im automati sa grickalicama, slatkišima i sokovima, dok su s druge strane djeca iz ruralnih područja okrenuta tradicionalnim načinima pripreme jela, te tradicionalnim jelima, što dovodi i do razlika u statusu uhranjenosti, kao i u prehrambenim navikama, kada su u pitanju prehrambene razlike u odnosu na mjesto prebivališta.

Ključne riječi: status uhranjenosti, prehrambene navike, životna sredina, spol 144

UTJECAJ ZAPADNJAČKE KULTURE NA TRADICIONALNE OBRASCE PREHRANE U HRVATSKOJ I AFRICI Oghotomo Joyce Ejiroghene*, Irena Keser1, Ana Ilić1, Irena Colić Barić1 1 Laboratorij za znanost o prehrani, Zavod za poznavanje i kontrolu sirovina i prehrambenih proizvoda, Prehrambeno-biotehnološki fakultet Sveučilišta u Zagrebu, Pierottijeva 6, 10 000 Zagreb * Studentica doktorskog studija na Prehrambeno-biotehnološkom fakultetu Sveučilišta u Zagrebu, Pierottijeva 6, 10 000 Zagreb ailic@pbf.hr

Uvod: Tradicionalne prehrane (TP) su opisane kao modeli pravilne prehrane te se temelje na lokalnim i sezonskim namirnica kao i kulturi naroda. Međutim, danas se obrasci TP gube pod utjecajem zapadnjačkog načina života. Stoga, cilj ovog rada je bio procijeniti znanje o TP, odstupanje od prehrambenih obrazaca TP te pojavnost bolesti povezanih s prehrambenim navikama u osoba s područja mediteranske (MP) i afričke (AP) prehrane.

Ispitanici i metode: U istraživanju je sudjelovalo 293 ispitanika, od koji su 159 s područja MP (7% muškaraca, 93% žena) prosječne dobi 22,7 ± 3,9 godina te 134 s područja AP (62% muškaraca, 38% žena) prosječne dobi 31,7 ± 6,2 godina. Podaci o ispitanicima, njihovom znanju o TP, prehrambenim navikama te bolestima prikupljali su se putem on-line upitnika, u periodu od lipnja 2016. do lipnja 2017. godine, koji je sadržavao 72 pitanja podijeljena u 6 cjelina. Analiza podataka provedena je pomoću računalnog programa Microsoft Office Excel 2010 te IBM SPSS Statistics v. 20.0.

Rezultati: Ispitanici iz oba područja smatraju da je njihova TP ‘zdrava’ te da se zapadnjačkim utjecajem smanjila kvaliteta prehrane i izgubilo znanje o TP. Statistički značajno više (p<0,01) ispitanika iz područja MP smatra da se ljudi više ne hrane obrascima TP od ispitanika s područja AP. Odstupanja od obrazaca TP mogu se primijetiti u češćoj konzumaciji nemasnog mesa, smanjenoj dnevnoj konzumaciji povrća i voća te povećanoj posjećenosti restorana brze hrane. Ovi obrasci su prisutniji u ispitanika s područja AP (p=0,006; p<0,01; p<0,01; p<0,01) od osoba s područja MP. Ispitanici s oba područja rijetko koriste sol pri pripremi jela te najčešće koriste raznovrsna biljna ulja.

Unos alkoholnih pića je učestaliji u osoba s područja AP (p<0,01) dok slastice češće konzumiraju osobe s područja MP (p<0,01). Ispitanici s područja AP imaju statistički značajno višu tjelesnu masu (p<0,01), tjelesnu visinu (p<0,01) te indeks tjelesne mase (p<0,01) s obzirom na ispitanike s područja MP. U ispitanika nije primijećena izrazita pojavnost kroničnih oboljenja uzrokovanih neadekvatnom prehranom, međutim utvrđeno je da ispitanici iz područja MP imaju veću pojavnost angine pectoris (p=0,003).

Zaključak: Ovo je prvo istraživanje u kojem se uspoređuje TP s područja Mediterana i Afrike. Iako su ispitanici upoznati s dobrobitima TP može se primijetiti utjecaj zapadnjačkog načina života na njihove prehrambene navike. U ovom istraživanju nije utvrđena izrazita pojavnost kroničnih oboljenja jer se radi o mladim ispitanicima. Međutim, potrebno je daljnje praćenje ispitanika kako bi se primijetio dugotrajan utjecaj zapadnjačkog načina života na povećani rizik za pojavu kroničnih bolesti.

Ključne riječi: mediteranska prehrana, afrička prehrana, zapadnjačka kultura, prehrambene navike 145

PROCJENA ZNANJA O POTREBAMA ZA UNOSOM UGLJIKOHIDRATA U REKREATIVNIH TRKAČA Ana Ilić1, Josip Hadži-Boškov1, Anamarija Švagelj1 Hrvatski akademski centar primijenjenog nutricionizma, Supilova 7, 10 000 Zagreb ana.ilic090@gmail.com 1

Uvod: U vremenu kada prevladava svjesnost o potrebi za adekvatnom tjelesnom aktivnošću kao jednim od glavnih čimbenika zdravlja otvara se niz klubova za rekreativno trčanje. Mnogi polaznici postepeno pojačavaju svoju tjelesnu aktivnost, a pri tome se nisu pripremili kako bi izdržali veće napore aktivnosti. Stoga je cilj ovog istraživanja utvrditi znanje o potrebama za unosom ugljikohidrata, kao limitirajućeg faktora za dugotrajnu tjelesnu aktivnost, među rekreativnim sportašima validiranim upitnikom koji povezuje znanje sa prehrambenim navikama.

Ispitanici i metode: U istraživanju je sudjelovalo 49 ispitanika (61% muškaraca, 39% žena) prosječne dobi od 35 godina. Podaci o ispitanicima te njihovom znanju o preporukama za unos ugljikohidrata skupljali su se tijekom Europski tjedan sporta u rujnu 2017. godine. Analiza podataka provedena je pomoću računalnog programa Microsoft Office Excel 2010.

Rezultati: Dobiveni rezultati ukazuju da se najviše ispitanika bavi rekreativnim trčanjem poradi zdravlja (74% žena, 87% muškaraca), potom zabave (74% žena, 53% muškaraca) te na kraju zbog natjecanja (16% žena, 27% muškaraca). Muškarci i žene se podjednako dugo bave trčanjem te u tjednu muškarci prosječno istrče 19,8 ± 2,1 km, a žene 18,7 ± 2,4 km. Iako i muškarci i žene pripadaju u skupinu normalno uhranjenih ispitanika, prema antropometrijskim karakteristikama žene su značajno niže (p<0,01), imaju manju tjelesnu masu (p<0,01) te indeks tjelesne mase (p=0,01) od muškaraca.

Među ispitanicima 17% muškaraca i 57% žena slijede posebne obrasce prehrane u kojima prevladava LCHF prehrana te jedan od oblika vegetarijanske prehrane. Prema rezultatima upitnika žene imaju nešto veće (p=0,01) znanje o potrebama za unosom ugljikohidrata od muškaraca. Međutim, globalno gledajući ni jedni nisu upoznati sa preporukama za unos ugljikohidrata tijekom trčanja što se dovodi u povezanost s njihovim neadekvatnim unosom.

Zaključak: Prema prikazanim rezultatima može se zaključiti da rekreativni trkači nisu upoznati sa svojim prehrambenim potrebama i nemaju adekvatnu prehranu te ih je potrebno educirati i u tom području. Naime, povećana tjelesna aktivnosti zahtjeva i posebnu brigu o prehrani kako bi se izdržali svi njeni zahtjevi.

Ključne riječi: rekreacija, trčanje, ugljikohidrati

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8. POSTER SECTION ABSTRACTS

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LINSEED FIBRE – EVALUATION OF COMPOSITE FLOUR CHARACTERISTICS Hrušková Marie, Švec Ivan VŠCHT Praha, Technická 5, 166 28 Praha marie.hruskova@vscht.cz

Introduction: Flax seed is, with respect to chemical composition, recommended into curative diets. Between brown and yellow coloured seeds, nutrition difference is not verifiable. Flax fibre is commercial food supplement gained as by-product during oil pressing, sold in a dry powder form.

Material and Methods: Technological features of flour and composites are described

by Zeleny test and Falling number. Non-fermented dough properties were determined by using of farinograph and extensigraph Brabender (Germany), following the international norms. Behaviour of suspension flour-water was recorded on the RVA 4500 equipment (Perten Instruments, Sweden). According to internal procedures of the UCT Prague, rheological parameters of fermented dough was measured, using fermentograph SJA (Sweden), maturograph and oven rise recorder (OTG) Brabender (Germany). Bread dough was prepared according to the internal method.

Results: According to Zeleny test, bakery quality of proteins could be considered as lower compared to flour. With respect to variability in the fibre type (gold vs. brown), granulation (2 types) as well as addition level (2.5% vs. 5.0%), contributed to Falling number change softly. Rheological properties of non-fermented dough prepared from flour composites are characterised by water absorption increase about 3-7%. Gained readings fermented dough allows evaluate 12 parameters, from which three are substantial for comparison with wheat dough final dough volume (fermentograph), dough resistance (maturograph) and dough volume (OTG test). Bread volume in the third phase of fermentation predicts specific bread volume. Quality assessment of laboratory prepared bread demonstrated a negative relationship between brown fibre dosage and specific bread volume. Quantifying sensorial score, the change was confirmed. Crumb of fortified bread were tougher and less tasty. Samples containing 5.0% of both fibres reached significantly higher volumes.

Conclusion: Added into wheat flour, flax dietary fibre changed its technological and rheological behaviour in correspondence with flax fibre type (yellow/brown flax), fibre granulation as well as addition level. Compared to wheat flour, Zeleny test values demonstrated a lowering of protein quality and FN soft increase. Evaluation of laboratory prepared bread demonstrated a negative relationship between brown fibre and specific bread volume.

Keywords: brown and yellow linseed, granulation, rheology, bread 148

LINSEED FIBRE FROM GOLD AND BROWN FLAX – INFLUENCE ON COMPOSITE FLOUR BEHAVIOUR Švec Ivan, Hrušková Marie VŠCHT Praha, Technická 5, 166 28 Praha; ivan.svec@vscht.cz

Introduction: Flax (Linum usitatissimum L.) belongs to old utility plants. After oil pressing, linseed fibre is produced by milling and sieving to definite granulation. Main producer of the fibre is company Functional Whole Foods New Zealand Ltd with food supplement, both from golden and brown seeds.

Material and Methods: Basic wheat flour (WF) of semi-bright type was rendered by the commercial mill Delta Prague. Linseed fibre (LF) had defined granulation (0.50-0.70 mm), and was gained from both golden and brown linseeds (GF and BF, respectively) manufactured by Functional Whole Foods New Zealand Ltd. Fibre were used and based on WF weight - 2.5, 5.0 or 10.0%.

Technological quality of flour and flour composites was assessed by Zeleny sedimentation value and Falling Number. Influence of the LF was evaluated during rheological proofs, employing the Farinograph, the Extensigraph and the Amylograph apparatuses (Brabender GmbH., Duisburg, Germany), following the ISO norms. Bread dough was prepared according to the internal method.

Results: Both colour types of linseed affected the Zeleny value of the control (39 ml). Higher Falling number (432 s) was further increased by 10% addition of the NZ fibre. During farinograph test, water absorption was stepwise elevated according to enhancement level, from 65.1% up to 77.4% without effect of the fibre colour variant.

Both lower additions of linseed fibre improved dough (average extensograph ratio diminishing from 3.31 to 2.73 and 3.01 for flour composites with GF and BF, respectively.

Baking test revealed out differences in fibre types effect on buns specific volume. Bread shape was changed mildly without any observable trend, but crumb penetration followed variation in bread specific volume.

Conclusion: Addition of LV influence on wheat flour quality depended on actual composition, reflecting linseed variety and dosage level used. The New Zealand’s one worsened protein quality already at the lowest 2.5% addition. The tested addition level played a secondary role, and the minor effect was connected to colour variant of linseed fibre.

Keywords: Wheat composite flour; golden and brown linseed fibre; dough rheology; baking test

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EFFECTS OF TART CHERRY PRODUCTS ON EXERCISE PERFORMANCE AND RECOVERY AFTER EXERCISE Dunja Molnar1, Irena Fabijančić2 1,2 Faculty of Food Technology and Biotechnology, Pierottijeva 6, 10000 Zagreb dunjamolnar151@gmail.com

Introduction: In recent years antioxidant supplementation has become a common practice among athletes as a means to reduce oxidative stress, promote recovery and enhance performance. Tart cherries contains numerous phytochemicals including anthocyanins, flavonoids (quercetin, kaempferol, isoramnetin), flavanols (catechin, epicatechin), procyanidins, and phenolic acids which contribute to the antioxidant and anti-inflammatory properties of tart cherries. Moreover, tart cherries are available yearround in dried, frozen, powdered, conserved and juice forms. The purpose of this paper was to determine whether short-term supplementataion with a tart cherry juice or powder would affect markers of inflammation, muscle soreness and recovery among recreationally active or professional athletes.

Materials and Methods: A literature research was preformed using two databases: PubMed and EBSCO host. Keywords included: exercise, inflammation, recovery, endurance exercise, muscle damage, antioxidant in combination with tart (sour) cherry i tart (sour) cherry juice. A total of 9 randomized controlled trials (RCT) met the eligibility criteria and were included in analysis.

Results: Results indicated that supplementation with tart cherry juice or powder have antioxidant and antiinflammatory effects via inhibition of cyclooxygenase-1 and cyclooxygenas-2 enzymes. Moreover, supplementation with tart cherry juice or powder attenuates exercise-induced muscle damage and accelerates recovery after endurance exercise and strength exercise. Althought, timing and dosage, as well as type of sport and modality vary widely, we could conclude that consuming 240 to 360 ml of tart cherry juice twice a day, few days before the event, and 2 to 3 days after, may be enough to accelerate recovery after endurance exercise and strength exercise.

Conclusion: Tart cherries have high antioxidant content, anti-inflammatory properties, they are cheap and available year-round so they present a great alternative for professional and recreationally active athletes to accelerate the recovery after endurance exercise and strength exercise, especially afer competition. More reserch is needed in this area for a better understanding tart cherries role in accelerating recovery and attenuates exercise – induces muscle damage. Future research should take into account different types of sports and different phases of the sport (training, competition).

Keywords: tart cherry, antioxidants, recovery, endurance, athletes

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EFFECT OF ANTHOCYANINS ON TYPE 2 DIABETES GLYCEMIC CONTROL Irena Fabijančić1, Domagoj Đikić2, Irena Landeka Jurčević1 Faculty of Food Technology and Biotechnology, Pierottijeva 6, 10000 Zagreb, Croatia 2 Faculty of Science, Rooseveltov trg 6, 10000 Zagreb, Croatia ilandeka@pbf.hr 1

Introduction: Diabetes mellitus is a chronic metabolic disease characterized by hypergycemia, resulting from defects in insulin secretion, insulin action or both.

Patients with type 2 diabetes (DMT2) are independent of insulin use. Blood glucose control in DMT2 patients is reducing the incidence of long term complications, especially diabetic retinopathy, diabetic nephropathy and cardiovascular disease. Food biocative components could affect blood glucose level or the secretion of insulin by pancreatic β-cells in DMT2. Berries anthocyanins are one of these food bioactive components. The aim of this work was to determinate the effect and mechanisms of berries anthocyanins on glucose level.

Materials and methods: By examining the available scientific literatutre, 7 randomized, placebo-controlled studies, investigating the effects of berry anthocyanins on glycemic index DMT2 patients aged 18 years old or above by measuring blood glucose concentrations, blood insulin concentrations by homeostasis model assessment of insulin resistance (HOMA-IR). Subjects were aged 18 years old or above with DMT2.

Results: Results indicated that supplementation with 40-55 g (9,1-9,8 mg anthocyanins) cranberry extract or powder for 8 to 12 weeks or daily comsumption of 240 mL cranberry juice have beneficial effect on glucose control in DMT2 patients. Moreover, results indicated that polyphenols are potential supressors of α-amylase (produced and secreted by salivay glands and pancreatic cells, catayzes starch α-1,4-glucosidic linkages breakage producing oligosaccharides) and α-glucosidase (continues catalyzing the oligosaccharides into absorbale monosaccharides) via competitive inhibition. Also, anthocyanins have prebiotic activity and stimulate growth of Bifidobacterium and Lactobacillus spp. while modulating glucose homeostasis in DMT2 patients.

Conslusion: Polyphenols from berries have potential for lowering blood glucose and have beneficial effect on glucose management in DMT2 patients. More research is required in this area for better understanding the mechanisms involved in glucose management.

Future studies should focus on anthocyanins as nutraceuticals for prevetion of DMT2 and its complications.

Keywords: anthocyanins, glycaemic responce, type 2 diabetes, polyphenols

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EFFECT OF THE FLAVONOL MYRICETIN ON GLUCOSE INDUCED OXIDATIVE STRESS IN VITRO Roberta Petlevski Deparment for Medical Biochemistry and Hematology, Faculty of Pharmacy and Biochemistry, University of Zagreb, 10 000 Zagreb, Croatia rpetlevski@pharma.hr

Introduction: Myricetin is a naturally occuring flavonol with hydroxyl substitutions at the 3, 5, 7. 3’, 4’ and 5’ positions and has a hypoglycaemic and hypotriglyceridemic effect in diabetes mellitus. Hyperglycemia in diabetes can induce oxidative stress via several mechanisms. These include glucose autooxidation, the formation of advanced glycation end-products (AGE), and activation of the polyol pathway. The major roles of GSH (g-glutamylcysteinylglycine) are to maintain the intracellular redox balance and to eliminate ROS in cells. An imbalance in the antioxidant protective mechanism leading to oxidative stress in the cells is being identified as a common factor in diabetes mellitus and several other disorders. Free radicals are formed disproportionately in diabetes by glucose oxidation, nonenzymatic glycation of proteins, and the subsequent oxidative degradation of glycated proteins.

The aims of this study were to investigate the effect of the flavonoid myricetin on the concentration of total glutathione (GSH) in Hep G2 cells and determined whether this flavonoid could protect the cells against glucose-induced oxidative stress.

Materials and methods: HepG2 cells were treated with 20 mM glucose (D) for 4 hours or with 0.5 and 1.0 μM myricetin plus 20 mM glucose at the same time (DM1 and DM2).

The concentration of GSH in the cells was determined using the Cayman GSH test by spectrophotometric, enzymatic method, using glutathione reductase.

Results: Exposure of HepG2 cells 0.5 and 1.0 μM of myricetin and glucose (DM1 and DM2) for 4 hours at 37° C resulted in a significant increase in glutathione (GSH) concentration (p <0.05) compared to control cells (D) exhibited only glucose (DM1 = 18.4 vs. D = 10.7 μM GSH and DM2 = 14.2 vs. D = 10.7 μM GSH).

Conclusion: This results suggest that major features of glucose-induced hepatotoxicity are partially mediated by oxidative stress and that myricetin at lower concentration (0.5 and 1.0 mM) protects Hep G2 cells from oxidative stress.

Keywords: myricetin, diabetes mellitus, oxidative stress, HepG2 cells.

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EFFECT OF HIGH-FAT DIETS WITH OLIVE, SUNFLOWER OR PUMPKIN SEED OIL ON THE DEVELOPMENT OF NON-ALCOHOLIC FATTY LIVER DISEASE IN RATS Iva Marolt Banek1 and Jagoda Roša1 1 Department of Physiology, University of Zagreb, School of Dental Medicine, Šalata 3, Zagreb, Croatia ibanek@gmail.com

Introduction: The Aim was to compare the effect of three ad libitum High-Fat Diets (HFD) different in a ratio of a fatty acids composition, on body mass gain and on the development of a non-alcoholic fatty liver disease. A composition of fatty acids can contribute to fat accumulation, and some fatty acids may have a beneficial influence on prevention of non-alcoholic fatty liver disease.

Animals and methods: In this study, 24 male , 2 months old rats, weighing 265 ± 27 g, were randomly divided into four groups and fed standard diet (Mucedola, Milano, Italy) or High-fat diets for three weeks. HFD was prepared by mixing 30% of sunflower oil, pumpkin seed oil or olive oil to standard animal feed. Animal mass gain and feed intake were measured daily. After three weeks, the rats were anesthetized with phenobarbital (10 mg/ 100 g body mass) via i.p. injection. Liver was taken, weighed and liver samples were processed for histological studies.

Results: Animals fed HFD consumed less diet expressed in grams but the equal amount of energy. No differences in body mass were found. Histological preparations revealed severe lipid accumulation in hepatocytes from animals fed HFD with sunflower oil, moderate from animals fed pumpkin seed oil and mild in animals fed HDF with olive oil. There was no evidence of hepatic fibrosis or inflammation in rats fed standard or High-fat Diets.

Conclusion: Olive oil has a positive role in liver protection from lipid accumulation despite high fat intake and pumpkin seed oil manage to prevent severe steatosis as seen in HFD sunflower oil group but not as efficient as olive oil.

Keywords: Non-alcoholic fatty liver disease; high-fat diet; olive oil; sunflower oil; pumpkin seed oil.

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DETERMINATION OF TYROSOL, HYDROXYTYROSOL AND OLEUROPEIN DERIVATIVES IN CROATIAN OLIVE OILS Jelena Orešković1, Monika Barbarić1, Cvijeta Jakobušić Brala1, Ana Karković Marković1, Karla Komšić1, Đani Benčić2 1 University of Zagreb, Faculty of Pharmacy and Biochemistry, A. Kovačića 1, Zagreb, Croatia 2 University of Zagreb, Faculty of Agriculture, Svetošimunska cesta 25, Zagreb, Croatia mbarbaric@pharma.hr; bencic@agr.hr

Introduction: The Mediterranean diet is associated with a lower incidence of atherosclerosis, cardiovascular disease, neurodegenerative diseases and certain types of cancer. The apparent health benefits have been partially ascribed to the dietary consumption of virgin olive oil, typically between 25-50 mL per day. Much research has been focused on the biologically active phenolic compounds naturally present in extra virgin olive oils. Hydroxytyrosol and tyrosol are especially important, taking into account their antioxidant, anti-inflammatory, antimicrobial, anticancer and other activity. The amount of polyphenols in extra virgin olive oil (EVOO) vary, depending on several factors such as geographical zone, cultivar, agro-climatic conditions, degree of fruit ripeness and the oil-extraction process. There are many different classes of polyphenols, the most representative being: simple phenols, phenolic acids and their derivatives, secoiridoids, lignans and flavonoids. The level and composition of the phenolic fraction is a very important parameter in the evaluation of the quality and health benefits of EVOO. Materials and methods: Three different EVOO from Istra (Bjelica, Buža and Žižolera) and from Ugljan Island have been analysed in this study. Extraction of phenols has been carried out using the ultrasound-assisted liquid-liquid extraction (US-LLE) method.

Phenolic compounds content has been determined following the HPLC-DAD analysis. The most abundant secoiridoid, decarboxymethyl-oleuropein aglycon (3,4-DHPEA-EDA) was confirmed by ESI-MS fragmentation profile of molecular [M-H]- ions with those from the literature.

Results: Results show that EVOO contain significant amount of simple phenols hydroxytyrosol and tyrosol, comparable to the values earlier determined in Croatian olive oils. It has been determined especially high content of secoiridoid 3,4-DHPEA-EDA. Conclusion: Analysed samples of EVOO from Istra and Ugljan Island are rich in important phenolic compounds hydroxytyrosol and tyrosol showing significant potential of Croatian EVOO in disease prevention and health preservation.

Keywords: Olive oil, phenolic compounds, hydroxytyrosol, tyrosol, secoiridoid.

154

PHENOLIC ACIDS AND THEIR DERIVATIVES IN EXTRA VIRGIN OLIVE OIL FROM CROATIA Jelena Orešković1, Monika Barbarić1, Cvijeta Jakobušić Brala1, Ana Karković Marković,1 Đani Benčić2 University of Zagreb, Faculty of Pharmacy and Biochemistry, A. Kovačića 1, Zagreb, Croatia 2 University of Zagreb, Faculty of Agriculture, Svetošimunska cesta 25, Zagreb, Croatia mbarbaric@pharma.hr; bencic@agr.hr 1

Introduction: Extra virgin olive oil (EVOO) has nutritional and sensory characteristics that make it unique among vegetable oils and as such, it is a basic component of the Mediterranean diet. The importance of EVOO is attributed both to its high content of oleic acid and richness in phenolic compounds, which act as natural antioxidants and may contribute to the prevention of several human diseases. Apart from the interest in composition of the polar fraction of EVOO, the determination of these compounds also helps to understand their health benefits including reduction of risk factors of coronary heart disease, prevention of several varieties of cancer and modification of immune and inflammatory responses. The polar phenolic compounds of EVOO belong to different classes: simple phenols, phenolic acids and their derivatives, flavonoids, lignans and secoiridoids. Some of phenolic acids such as caffeic, vanillic, syringic, p-coumaric, o-coumaric, protocatechuic, sinapic and p-hydroxybenzoic acids were the first group of polyphenols observed in EVOO. Materials and methods: Three samples of EVOO from Istra (Bjelica, Buža i Žižolera) and a sample from Ugljan island were analysed in this study. Extraction of phenols from EVOO was carried out using the ultrasound-assisted liquid-liquid extraction (US-LLE) method. The HPLC-DAD analysis was performed.

Results: Results show that phenolic acids and their derivatives (p-hydroxybenzoic acid, homovanilyl acohol, vanillin, vanillic, syringic, p-coumarinic, benzoic and ferulic acids) are present in each analysed EVOO. Their concentration is below 1mg/kg olive oil, as it is usually reported for EVOO in literature.

Conclusion: Analysed EVOO derived from Croatia (Istra and Ugljan island) are rich in important minor phenolic acids and their derivatives which provide good properties of oil in nutrition and disease prevention.

Keywords: Olive oil, phenols, phenolic acid.

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DETERMINATION OF BIOACTIVE ANTIOXIDANTS IN EXTRA VIRGIN OLIVE OIL FROM CROATIA Jelena Orešković1, Monika Barbarić1, Cvijeta Jakobušić Brala1, Ana Karković Marković1, Đani Benčić1 University of Zagreb, Faculty of Pharmacy and Biochemistry, A. Kovačića 1, Zagreb, Croatia 2 University of Zagreb, Faculty of Agriculture, Svetošimunska cesta 25, Zagreb, Croatia mbarbaric@pharma.hr; bencic@agr.hr 1

Introduction: Free radicals/reactive oxygen species (ROS) are generated from both endogenous and exogenous sources. Most of the body macromolecules, such as lipids, proteins, DNA and carbohydrates are susceptible to damage by ROS. Extra virgin olive oil (EVOO) could be considered as example of a functional food, with a variety of components that may contribute to its overall therapeutic characteristics. EVOO contains at least 30 phenolic compounds. The major phenolic compounds are oleuropein derivatives, based on hydroxytyrosol which are strong antioxidants and radical scavengers. The most widely employed methods for evaluating the total phenolic content (TP) of extra virgin olive oil extract (EVOOE) are the Folin–Ciocalteu (FC) colorimetric assay. Another colorimetric assay that could be used is the method with sodium molybdate, specific for the quantification of o-diphenols. The antioxidant activity of these extract can be estimated by reaction with the stable radical 2,2-diphenyl-1-picrylhydrazyl (DPPH).

Materials and methods: Three different EVOO from Istra (Bjelica, Buža and Žižolera) and from Ugljan island have been analysed in this study. The TP content was determined by the FC method according to the analytical protocol. The concentration of o-diphenols in the EVOOE was determined with sodium molybdate assay. The antioxidant activity of EVOOE was performed using the stable radical DPPH according to the procedure with some modifications.

Results: The concentration of TP and o-diphenols in extracts was expressed as mg gallic acid equivalent (GAE) per kg of EVOO (Fig. 1.). Gallic acid served as a standard for the preparation of the calibration curve. The antioxidant activity expressed as EC50 value denotes the concentration leading to 50% reduction of the initial DPPH concentration.

Fig. 1. Concentration of total phenols (TP) and o-diphenols expressed as mg GAE per kg of EVOO ± SD in EVOOE from Ugljan

Conclusion: Analysed EVOO derived from Croatia (Istra and Ugljan island) have concentration of TP, o-diphenols and EC50 values comparable to those in literature which provide good properties of oil in disease prevention.

Keywords: Olive oil, total phenols, o-diphenols, antioxidant activity.

156

B&H MENU – DIETARY HABITS STUDY OF ADULT POPULATION IN BOSNIA AND HERZEGOVINA Katica Arar*, Džemil Hajrić, Dragan Brenjo, Marija Jukić-Grbavac Food Safety Agency of Bosnia and Herzegovina, Kneza Višeslava bb, 88000 Mostar, Bosnia and Herzegovina arar@fsa.gov.ba tel. +38736336977 cell phone +38763994702

Introduction: The Food Safety Agency of Bosnia and Herzegovina is responsible for assessing the risk of food contaminants, which requires more accurate data on food consumption at the individual level of the population living in Bosnia and Herzegovina. Accordingly, Food Safety Agency of B&H in cooperation with partners: Faculty of Agriculture and Food Technology Mostar, Faculty of Agriculture and Food Sciences Sarajevo, Biotechnology Faculty Bihac, Faculty of Technology Tuzla, Faculty of Technology Banja Luka, Faculty of Technology Zvornik, and Public Health Institute of Republic of Srpska and Institute for Public Health Federation B&H, conducts the first study on dietary habits of adult population in Bosnia and Herzegovina. The project is funded by the European Food Safety Authority.

Material and Methods: The study began in January 2017 and will last for 54 months, and will be based on the EU Menu methodology for collecting dietary habits data on individual levels. A total of 1440 subjects will be included, including ad hoc survey of pregnant women. Interviewing is planned in the third year of the study and will cover all four seasons and all seven days in the week.

Results and discussion: For this study, databases and DIET ASSESS & PLAN software were developed for collecting on-line data, containing all relevant databases, including food composition, food portions, recipes, brands, etc. In addition to diet data, data on the frequency of consumption of individual food groups will be collected on an annual basis, as well as data on the physical activity of subjects. Also, as part of the general questionnaire, data on the use of dietary supplements will be collected too.

Conclusions: Except for risk/exposure assessment, the collected data will also be used as a basis for assessing population health status, diet planning, trends and habits regarding food consumption, lifestyle, and physical activity and will be available to the academic community, public health institutions, industry and consumers.

Keywords: dietary habits, B&H Menu, adults, risk assessment, supplements

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CULINARY APPLICATION OF THE INNOVATIVE SALT SUBSTITUTE IN PREPARATION OF BAKERY PRODUCTS Davorka Gajari1, Jasmina Ranilović1, Helena Tomić-Obrdalj1 1 Podravka d.d., Research and Development, Ante Starčevića 32, Koprivnica davorka.gajari@podravka.hr

Introduction: More than a decade, food industry carry out a notably effort in improving nutritive value of their food products. They reduce or remove critical nutrients (salt, sugar, fat) of which high intake is directly connected with chronic noncommunicable diseases as cardiovascular diseases, diabetes, and some type of cancer. Excessive salt consumption in developed countries is much higher than recommended (World Health Organization 5 g/day). Bakery products are daily consumed and are relatively high in salt (average 1.56% – 2.0%) as organoleptic and technological justifications. Reducing or removing salt with help of salt substitutes in bakery goods is a challenge of industrial food production. The aim of this research is to present opinion of culinary experts on application of innovative salt substitute in bakery products in purpose of reduction salt/ sodium daily intake.

Materials and Methods: Innovative mineral salt blend with 35% less sodium was used as a salt substitute. Invited culinary experts, members of Croatian culinary association, had prepared and assessed organoleptic quality of bakery products prepared in traditional manner by using innovative salt substitute.

Results: Innovative salt substitute with 35% less sodium was used in preparation of bakery product likewise table salt. Organoleptic quality of those products, mostly appearance, taste and structure were the same as with the products prepared by using table salt. They had natural taste without present of off-taste.

Conclusion: Culinary experts were the first consumer group in product quality assessment, whose opinion has remarkable impact in further product development.

Results of this research are encouraging in terms of reaching out goals of Strategic plan for the reduction of excessive salt intake in Croatia 2015-2019.

Keywords: Innovative salt substitute, bakery products, culinary experts

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PERCEPTIONS OF BODY WEIGHT STATUS Ivana Tkalec1, Mirna Knezović2 Croatian Association of Nutritionists, Ilica 134, Zagreb, Croatia 2 IUNO Centre for Reproductive Medicine, Fra Didaka Buntića 144, Mostar, Bosnia and Herzegovina ivana1988debelic@gmail.com; mirnaknezovic@gmail.com

1

Introduction: Overweight is the state of excessive fat accumulation in an organism that may impair health. According to World Health Organization, in 2016 more than 1.9 billion adults were overweight, of these over 650 million adults were obese. It suggests that obesity is a public health problem with epidemic proportions. It is estimated that in Croatia and in the Federation of Bosnia and Herzegovina (BiH) about 60% of the population are overweight, but we do not know what their perception of their own body weight status is. Dr. Mahbubur Rahman says that one in four obese women in America think that their body weight is normal and that is a big obstacle to obesity prevention efforts. The aim of this study was to determine respondents’ perception of their own body weight status, i.e. their nutritional status.

Subjects and Methods: 1136 adult persons, average age 34 years, participated in the study of which 611 respondents were from Croatia and 525 were from BiH. The subjects filled out anonymous online questionnaire in March 2018. The questionnaire contained general information about the subjects, and a photo on which they had to choose the model of a man who portrays their body weight status. Data analysis was done by using the Microsoft Office Excel 2010.

Results: The results have shown that the subject from Croatia and BiH equally responded to all the questions. Out the total number of subject, 54% have normal body weight, 31% are overweight, 11.2% are obese, and 4% are underweight. 54% of subjects showed a distorted perception. Every fourth person thinks that his/her body mass index (BMI) is lower than the real BMI. The results show that men have more distorted perception than women by 9%. 59% of subjects are not careful about what they eat. Men care less about their diet than women by 13%. 85% of subjects want to expand their knowledge about nutrition. 54% of subjects spend most of their leisure time sitting, of which 23% spend their free time on social networks, while 34% of subjects choose some form of recreation.

Conclusion: The study has shown that 46% of subjects are overweight or obese in Croatia and BiH. 54% of subjects have a distorted perception of their own body weight status. It is necessary to carry out the education about the health risks of excessive body weight and promote regular physical activity.

Keywords: perception, overweight, nutritional status, questionnaire

159

MULTIDISCIPLINARY APPROACH TO TREATMENT OF OBESITY WITHIN THE 130+ PROJECT AND ITS IMPACT ON BODY WEIGHT DECREASE Safija Softić-Namas1*, Nudžejma Softić2, Jasmin Harbinja2, Marizela Šabanović3 1 Centre for Interdisciplinary Studies, University of Sarajevo, Street Zmaja od Bosne 8, Sarajevo, Bosnia and Herzegovina 2 The Association “Trčanje i to”, Street Omera Dolovčića 5, Sarajevo, Bosnia and Herzegovina 3 Faculty of Technology, University of Tuzla, Street Univerzitetska 8, Tuzla, Bosnia and Herzegovina safija.sn@outlook.com

Introduction: Obesity is a condition caused by multiple factors. Obese individuals usually suffer from a number of associated health conditions that reduce the quality of life. Psychological problems and social stigmatization often accompany obesity. Such individuals try to lose body weight on their own, sometimes with the support of experts, but quickly gain the weight back due to failure to adopt new habits while relying on occasional unsustainable diets, lack of support, health issues, ignorance or other reasons.

Objective: The objective of the project is to provide an expert multidisciplinary approach to the treatment of obesity for five people with body weight over 130 kg each, in order to enable them to adopt a healthy lifestyle, thus permanent lose excess body weight, and consequently improve their quality of life.

Material and methods: The 130+ project includes five obese individuals with body weight over 130 kg each, three females and two males. The age range is 35 to 42 years. At the beginning of the project, the subjects underwent a cardiac ultrasound.

Contraindications for inclusion in the project were: cardiovascular and cancerous diseases.

Differential blood counts and TSH levels were also tested. All of the parameters were found to be within reference interval. An assessment of nutritional status and habits was also carried out by using a questionnaire. Sports coaches, a doctor, a nutritionist and a psychotherapist worked with the subjects. The subjects were educated on proper nutrition and lifestyle, and a tailor-made body training program was created. All the experts worked as volunteers.

Results: At the beginning of the project the average body weight of the subjects was 152.74 kg. After two months, the average body mass was reduced by 13.42 kg and was 139.32 kg (p <0.05, t = 9.420). The waistline, hips, upper arms and forearms, as well as the waist-to-hip ratio, were reduced. Subjects began to openly discuss their issues, exercise on a regular basis and apply a balanced diet program.

Conclusion: Even though the duration of the project is one year, there has been a significant loss of body weight, as well as improvements in other parameters monitored during the project in just two months. Subjects have adopted significant changes in their habits in terms of physical activity, diet and approach to their issue. The subjects have indicated that the support of the “Trčanje i to” running team and all the experts who have been working with them has been an important factor of success. The project will 160

continue for a year and it is expected that the habits adopted during the project will be permanently adopted.

Keywords: body weight, obesity, overweight, change of dietary habits

NUTRITIONAL TREATMENT - CASE STUDY Eva Žaberl, Urťa Mrťnik DEOS, celostna oskrba starostnikov d. d.

Gmajna 7, SI-1357 Notranje Gorice, Slovenija zaberleva@gmail.com; dietetik@deos.si

Introduction: In developing countries, the number of elderly is increasing, since life expectancy is longer. Malnutrition is widespread among the elderly, whether living at home, being hospitalized or living in nursing homes. Malnutrition affects the quality of life, increases the risk of illness and increases mortality. With the introduction of nutritional treatment, we want to improve the quality of life for our residents, as well as to improve the role of dietitians in nursing homes.

Materials and Methods: From April 2017 to December 2017 we started nutritional screening in seven DEOS nursing homes. To date, 1310 residents have been included in the study, with an average age of 84.36 years, all older than 65 years. Based on the MNA (Mini Nutritional Assessment) test, we identified malnurished residents. Depending on the degree of malnutrition, we have established appropriate nutritional support.

Results: Initial screening showed that in nursing homes, 50.6% of residents have good nutritional status, 29.2% are at risk of malnutrition and 20.2% malnourished. In March 2018, 46.6% of residents had good nutritional status, 39.9% are at risk of malnutrition, and 13.5% malnurished, indicating that nutrition support has already substantially reduced malnutrition, and we need to continue reducing percentage of residents at risk of malnutrition. We will continue with nutritional support and present the results until August 2018 at the conference.

Conclusion: Nutrition treatments are now included in the general treatment of new residents, as we believe that early recognition of malnutrition and appropriate measures can affect the quality of life of elderly. We are also learning about new approaches to dietary treatment, and are expanding the range of measures. At the same time, we want to show the importance of dietetics in nursing homes.

Key words: nutrition screening, malnutrition, elderly, nursing home

161

MODULATION OF THE GUT MICROBIOTA BY THE WINE POLYPHENOLS - REVIEW OF AVILABILE LITERATURE Irena Fabijančić1, Domagoj Đikić2, Irena Landeka Jurčević1 Faculty of Food Technology and Biotechnology, Pierottijeva 6, 10000 Zagreb, Croatia 2 Faculty of Science, Rooseveltov trg 6, 10000 Zagreb, Croatia ilandeka@pbf.hr 1

Introduction: Many recent studies confirm the importance of the gut microbiota in human health. Gut bacteia help us to maximize the absorption of nutrients. Moderate consumption of wine rich of polyphenols seems to prevent risk of cardiovascular diseases, atherosclerosis, coronary heart disease, diabetes type 2, and neurodegenerative disorders. Health effects of these compounds depend on their biovailability and its’ absorption, metabolized abd eliminated from the body. The human gut is the natural habitat of a diverse microorganisms and its composition is infuluenced by age, environment, body mass index, antibiotics. The aim of this work is to asses current state of knowlegde which show interactions between wine polyphenols and gut bacteria, and bioavailability of polyphenols.

Materials and methods: By examining the available scientific literature using two databases: PubMed and EBSCO host, 5 studies investigating the effects of wine polyphenols on modulation human and animal gut microbiota, and bioavailability and catabolism of wine polyphenols by large intestinal bacteria.

Results: Results indicated that in animal model 50 mg/kg of red wine polyphenols powder during 16 weeks; 7,2 g/kg grape seed extract during 21 days and 272 ml/day of red wine in human model significantly increased the fecal number of Lactobacillus spp., and Bifidobacterium spp., and decreased the fecal number of potential pathogens, Propionibacterium spp. and Clostridium spp. 90% of polyphenols are catabolised by the large intestineal bacteria (1012 microorganisms/cm3) by their C ring cleavage. hydrolization, dehydroxilation, demetilation, fast conjugation. Relevant products of the colonic tranformation of flavonioides are phenolis acids. Finally, the phenolic metabolites are excreted via urine and feces.

Conslusion: Available literature shows that the bioavailability and effects of polyphenols depend on their biotranformation by gut micobiota. Several studies have shown that metabolization of wine polyphenols by gut microbiota leads to the modulation of the growth of a variety microbiom with potential positive effects on human health, and reducing number of potential pathogens. Future studies should focus to investigate the benefits of microbiota and polyphenols in relation to gut health.

Keywords: bioavailability, gut microbiota, metabolism of polyphenols, wine polyphenols

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BIOAVAILABILITY POLYPHENOLIC COMPOUNDS OF Prunus spinosa L. FLOWER EXTRACT IN THE ORGANS OF C57BL/6 MOUSE Irena Landeka Jurčević1*, Domagoj Đikić2, Irena Fabijančić1, Vedran Bolta2, Verica Dragović-Uzelac1, Zoran Zorić1 1 Faculty of Food Technology and Biotechnology, Pierottijeva 6, 10 000 Zagreb, Croatia 2 Faculty of Science, Rooseveltov trg 6, 10 000 Zagreb, Croatia ilandeka@pbf.hr

Introduction: The bioavailability of polyphenols in vivo depends on their absorption, metabolism, distribution and excretion out of the organism. The increasing importance given to the study of metabolic processes of polyphenols in the body. Understanding the processes involved in the absorption and distribution of polyphenols is crucial to determine their potential bioactive effects in vivo. The aim of the research was to determine in vivo model of absorption, distribution and metabolism of certain groups of polyphenolic molecules (flavonoids, flavones, flavonols, flavanols and phenolic acids) applied from the flower extract over time, reaching peak bioavailable doses in different tissues.

Materials and methods: The in vivo pharmacodynamic assay and distribution assay of polyphenolic compounds from flower extract (Prunus spinosa L.) was performed on the C57BL/6 mouse model. For the determination of a particular group of polyphenolic compounds, the UPLC MS / MS (Ultra Performance Liquid chromatographic - Tandem Mass Spectrometer) method was performed.

Results: The results show that from the total of the detected 30 types of polyphenolic compounds found in the extract, absorption and biodistribution by organs, different types of polyphenolic compounds were bioaccumulated at different times. The above results confirm the hypothesis of selective preference for bioaccumulation and retention of a particular type of polyphenolic compounds within different organs. In the small intestine 18 were detected, in the liver 12, in the kidney and the brain 16 of polyphenolic compounds and metabolites. In the small intestine, kidney and brain, the most common compound is proanthocyanidins B1 at a concentration of 30-33.13 μg/g tissue. In the liver, the most common bile acid is in the concentrations of 30-32.95 μg/g tissue.

The second most common compounds at concentrations are: catechins in the small intestine, kidney and brain at concentrations of 0.6-1.59 μg/g tissue. In the liver second by concentration the most common compound is 3-O-Caffeoylquinic acid with a range of 0.7-1.45 μg/g tissue.

Conslusion: This study will contribute to a better understanding of the affinity of certain groups of polyphenols to individual organs and tissues. The results showed which polyphenol compounds do not enter the organism or individual organs at all or are present in very low concentrations and are briefly retained in individual organs.

Keywords: bioavailability, Prunus spinosa L., polyphenol compounds Acknowledgements: This research was funded by means of the scientific project of the Croatian Science Foundation - HRZZ (2014-2018), “Application of innovative technologies for production of plant extracts as ingredients for functional food (IT-PE-FF)”.

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NUTRITIONAL SYSTEMS BIOLOGY APPROACH: CASE STUDY OF GLYCOLYSIS METABOLISM USING THE CELLDESIGNER SOFTWARE PACKAGE Lucija Marić, Elena Malešić, Ana Jurinjak Tušek*, Maja Benković, Tamara Jurina, Davor Valinger, Jasenka Gajdoš Kljusurić University of Zagreb, Faculty of Food Technology and Biotechnology, Pierottijeva 6, 10000 Zagreb, Croatia *atusek@pbf.hr

Introduction: Practically all cellular processes can be affected by diet and lifestyle.

Nutrients and non-nutrient components of food alter the metabolic functions of the cell in complex ways. The understanding of the role of nutritional compounds on the cell is still limited by the lack of information. Lately, it has been recognised that systems biology tools have potential to increase understanding of how nutrition influences metabolic pathways and homeostasis. In this work, the effect of diet on the glycolysis metabolism was analysed.

Materials and methods: CellDesigner 4.0 (Systems Biology Institute (SBI), Tokyo, Japan) was used for constructing and simulating the model of the glycolysis metabolism.

Mathematical model in the form of ordinary differential equations describes the changes of metabolites concentrations over time. The dynamic of the glycolysis metabolism of nutrients with different glycaemic indexes was also analysed. Same food has different glycemic index as a result of different variety and/or preparation process. Different foods were tested and as an example is presented potato, where the same food is consumed but the glycolysis methabolism is different based on the preparation method (cooking, baking). The average glycemic index of cooked potatoes is 50, while for backed potato it raises to 111, respectively. The other example is explaining the influence of the food variety where the same food differs in the glycemic index based on the variety like a consumption of 1 cup of rice, where the Basmati Rice has lower glycemic index than white rice, 83 vs. 91, respectively.

Results: Mathematical simulations of the glycolysis model showed that the glucose consumption from nutrients with high glycaemic indexes resulted in a fast progress of the glycolysis metabolism. Simulation results also indicated that hexokinase was the most sensitive to the changes of available glucose concentration.

Conclusions: Application of the computational modelling in nutrients based pathway ensures detail insight in metabolic process and simple control of the metabolic reaction influenced by nutrient intake, presenting the changes based on the cell load, giving an insight what is happening and why when a certain nutrient is dominant, as carbohydrates in the presented examples.

Keywords: nutritional systems biology, glycolysis metabolism, CellDesigner 164

THE PRESENCE OF CHILDREN´S MENU IN RESTAURANTS IN SLAVONIJA Tena Tarnai tena.tarnai@gmail.com

Introduction: Standard and modern lifestyle have impact on eating out in restaurants.

Nowadays, not only high family budget and special occasions are the main reason for restaurant visit. In this paper I tried to investigate representation of children´s menu in restaurants in Slavonija.

Participants: Restaurants from Osječko-baranjska County, Vukovarsko-srijemska County, Brodsko-posavska County, Požeško-slavonska County and Virovitičko-podravska County and cities with at least 10000 inhabitants were investigated. The inclusion criteria were: available printed menu with included kids menu, work all year round, equipped kitchen with educated personel and place for eating.

Results: In total 102 menues were investigated and only 8,8 % or 9 menues fitted into criteria. The highest number of menues with included kids menu were founded in Osječko-baranjska County, 6 menues. On the other hand, no menues were founded in Brodsko-posavska County. In Vukovarsko-srijemska County, Požeško-slavonska County and Virovitičko-podravska County 1 menu was founded. With 4 menues Osijek have had the highest rate of restaurants with kids menues across the cities. Investigated menues offered unhealty choices; typically pizza, pasta or fried chicken or ćevapčići, all served with french fries and mayo or ketchup. French fries was founded in 8 kids menues because it is most common side dish of fried chicken and pork or traditional meal ćevapčići, which were represented in 7 menues.

Conclusion: Small percentage of the menues offering kids choice corespond with a low trend of eating out. Osijek is a capital of Osijek-baranja County and region Slavonija, therefore the highest rate of kids menue in restorants located there is expected.

Restaurants offer for the children and adolescents are lack in healthy choices and insufficient intake of the main food groups. Organized education of the personel and restaurant owners is necessary.

Key words: kids menu, food preferencies, fast food, tradicional food

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PREPARATION OF CALCIUM AND MAGNESIUM FORTIFIED MILK Liljana Anastasova, Tanja Petreska Ivanovska, Andrijana Anchevska, Rumenka Petkovska, Lidija Petrushevska-Tozi University â&#x20AC;&#x153;Ss. Cyril and Methodiusâ&#x20AC;?, Faculty of Pharmacy, Mother Theresa 47, Skopje, Republic of Macedonia

Introduction: Milk is a natural source of calcium and magnesium and can be considered as an appropriate matrix for incorporation of these minerals to obtain functional milk.

Materials and methods: Nine batches of mineral-fortified milks with different combinations of low and high amounts of calcium and magnesium salts and their arithmetic means were prepared by magnetic stirring. Commercially available milk (Alpsko, Slovenia) was used as a medium for mineral fortification as well as the control sample. Physico-chemical quality of all batches was analyzed considering the effects of added minerals on relative density of milk, titratable acidity, dry matter, phosphorus, and carbohydrate and protein content applying official methods for milk analysis. Calcium and magnesium levels were determined using AAS and the ratio calcium-phosphorus was calculated. All samples were monitored for any sensorial change on a daily basis by blinded evaluators.

Results: The level of calcium and magnesium were sufficient to give an additional 4-20% of the RDA for calcium and 1-4% of the RDA for magnesium depending on the amount added. All batches containing high calcium level regardless of the amount of magnesium showed increased values for relative density and titratable acidity compared to the control milk. Relative density and titratable acidity of samples containing low calcium level was adequate to the expected values for milk. Dry matters and carbohydrate and protein content measured in all batches corresponded to the declared levels for the control milk. The phosphorus level was in accordance with the amount found in the control, while the ratio calcium-phosphorus was improved in all samples. In the batch containing high amounts of calcium and magnesium, off-flavors were developed after three days of cold storage; hence this combination is inadequate for mineral fortification of the milk. Other batches showed similar sensory properties compared to control milk for period of one week.

Conclusion: Lower amounts of calcium and magnesium chloride salts can be used to prepare functional milk without modifying either sensory properties or overall quality characteristics of milk.

Key words: Calcium-fortified milk, magnesium-fortified milk, functional milk

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NUTRITION KNOWLEDGE IMPROVEMENT AMONG SCHOOLCHILDREN OF ELEMENTARY SCHOOL OF TOWN RIJEKA WITH “SCHOOL OF NUTRITION” PROGRAM Gordana Kenđel Jovanović, Sandra Pavičić Žeželj, Anica Radeta, Nikolina Tomić, Iva Pavlinić Prokurica Teaching Institute of Public Health Primorsko-goranska County, Health Ecology Department, Nutrition Improvement Department, Krešimirova 52a, Rijeka, Croatia gordana.kendel-jovanovic@zzjzpgz.hr

Introduction: Educative programs designed for schoolchildren have proven to be effective in preventing obesity and adopting proper nutrition. The Institute of Public Health of Primorsko-goranska County is conducting educative-interactive workshops among schoolchildren in Primorsko-goranska County, follow-up of learned nutrition knowledge, and by using the web site www.skolica-prehrane.rijeka.hr schoolchildren, family and community expand nutrition knowledge.

Subjects and Methods: In the program participated 923 fifth grade students (91% of inscribed students, 54% boys and 46% girls) of 23 elementary schools of town Rijeka.

The program survey determined their nutritional status, habits of physical activity, leisure time diet, and nutrition knowledge. The adherence to Mediterranean diet was assessed with KIDMED score. The program success has been evaluated with nutrition knowledge quiz at the program end.

Results: Fourth of the schoolchildren were overweight and obese. Boys statistically significantly more than girls spend leisure time playing screen games (121min/day vs.

85min/day, p = 0.015). Four fifths of the schoolchildren were actively played sports, boys more than girls (82% vs 75%, p = 0.042). Three-quarters had breakfast daily, ninth had no breakfast at all, and two-fifths had diet that adhered to Mediterranean diet. Schoolchildren improved nutrition knowledge from the initial 55% to 81%. The nutrients sources and roles schoolchildren knew very successfully, but lowest knowledge had about recommended fruit and vegetable servings. Schoolchildren with unhealthy dietary habits had higher body weight, less sleep, significantly more time watched TV and played screen games (p = 0.002), significantly less were involved in sports activities (p = 0.038) and had poorer nutrition knowledge in comparison with schoolchildren who had Mediterranean dietary habits.

Conclusion: Program established correlation between healthy diet and physical activity with better nutrition knowledge. The following program cycle will significantly determine adequate food serving sizes. The program success was evaluated with nutrition knowledge improvement for one fourth. Healthy diet promotion with educational and interactive workshops influence health and disease prevention not only of schoolchildren, but also of their parents and community, in which essential role have nutritionists.

Key words: education, nutrition, “school of nutrition”, schoolchildren, nutrition knowledge 167

EFFECT OF LIFESTYLE ON DIABETES MELLITUS Tamara Car, Barbara Malašević, Lucia Bačić Dom zdravlja PGŽ Rijeka, Krešimirova 52A tamara.car@domzdravlja-pgz.hr

Introduction: In the modern world diabetes mellitus can be considered a global epidemic because it is one of the leading healthcare problems caused be changes in lifestyle and the quality of life.

Diabetes mellitus is a disorder characterized by elevated blood sugar levels which occurs when the pancreas completely or partially stops producing the hormone insulin. The goal of this research is to find out how much do the participants know about diabetes mellitus and the effect that lifestyle has on it.

Participants and methods: The research was carried out on November 14th 2017 in Dom zdravlja PGZ in nine branch offices. The sample consisted of 105 participants (58 female and 47 male) of which 82 have diabetes mellitus. The age of the participants spanned from 25 to 90 years of age. The research was carried out by a questionnaire “Diabetes mellitus and how it’s affected by lifestyle choices” which consisted of three parts. The first part consisted of the general information about the participant, the second part consisted of questions about dietary habits and physical activity. The third part consisted of questions about diabetes mellitus.

Results: In the analysis all 105 questionnaires were used, 97 of them were successfully filled out and 8 were incomplete. The majority of participants were overweight. According to BMI, 22 of 58 women were overweight while 18 were obese. Out of 47 men, according to BMI, 22 were overweight and 15 were obese. Average weight of the women in the sample was 73,65 kg, while the average weight for men was 88,89 kg.

In the second part we focused on the number of meals participants ate daily. The majority of participants, 49,55% ate three meals a day; 20,72% ate four meals a day; only 15,32% ate five or more meals a day, while 14,41% ate two meals a day.

The results regarding physical activity show that more than half of the participants did not engage in any physical activity, 53,40% to be exact; 45,63% engaged in some kind of physical activity; while only 0.97% were active in sports. Regardless of more than half the participants not engaging in physical activity, 96,94% of them agrees that physical activity lowers the blood sugar levels.

Conclusion: The majority of the participants are aware that lifestyle choices can affect diabetes mellitus and the quality of life. The results show that the majority have not accepted healthy dietary habits and that more intensive work needs to be done educating the general population.

Keywords: Diabetes mellitus, healthy diet, obesity, physical activity 168

PROMOTION OF HEALTHY EATING BY WAY OF E-MAIL CAMPAIGN Branislava Belović1,Staša Tkalec2, Albina Knapp 1 Pomurje Cancer Society, Ulica arhitekta Novaka 2b, 9000 Murska Sobota, Slovenia 2 Staša Tkalec National Assembly of the Republic of Slovenia, Party of Modern Centre Deputy Group Šubičeva ulica 4, 1000 Ljubljana - Slovenia 3 Local branch of the Red Cross association Murska Sobota, Staneta Rozmana 3, 9000 Murska Sobota, Slovenia belovic.branislava.dr@siol.net

Introduction: There are different strategies to promote health, which also include health communication. The goal of health communication (e. g. public health campaign) is to inform and to influence decisions of individuals/communities related to health improvement. Aiming to promote a healthier lifestyle, particularly healthy eating and regular physical activity, we carried out an e-mail campaign.

Respondents: There were 580 adults – partners and members of two nongovernmental organizations (Local branch of the Red Cross association Murska Sobota, Pomurje Cancer Society) – included in the e-mail campaign. 85% of respondents were women. The majority of respondents (47 %) belong to the age group between 41 and 60 years, followed by respondents aged between 31 and 40 years (27 %) and the group of respondents aged 61 years or more (16 %). The majority of respondents hold a postsecondary vocational or higher education.

Methods: E-mail campaign encompassed eight individual e-mail letters. Seven of them were sent continuously through seven weeks (in January and February 2018).

An additional e-mail was sent one month after the seventh letter. The e-mails included short and practical tips for a healthy lifestyle (healthy diet, physical activity) and recipes for healthy dishes. The aim of the enclosed recipes was to help respondents to develop their skills and implement dietary guidelines in everyday life. The e-mail campaign was extended onto Facebook page.

Results: The campaign was evaluated by way of analysing the e-mail delivered rate, e-mail open rate and the survey conducted on the sample of 156 participants in the campaign. While e-mails were delivered to all the participants, 84% of all sent messages were open. According to our survey, 74 % of respondents regularly read the sent material while 26 % read it occasionally. 78 % of respondents evaluated the received materials with the highest grade. Almost the same percentage of respondents considered the materials to be useful and practical. 14 % of respondents had been forwarding all the e-mails to their contacts (10 on average) while 17 % forwarded some of the letters (3 on average). 31 % of the respondents have started actively using the guidelines and advice while 53 % are considering change in their habits.

Conclusion: E-mail campaign can be successfully incorporated in promotion of healthy eating. Its advantages are relatively low cost, quick and easy use, and good possibilities for combining it with other methods of healthy eating promotion.

Keywords: E-mail campaign, promotion of healthy eating and physical activity 169

IS THERE A DIFFERENCE IN MICROBIOTA COMPOSITION BETWEEN OBESE AND UNDERWEIGHT POPULATIONS? Hanžić, I., Samodol, A., Marić, L., Marić, B., Malešić, E., Đurđević, M., Bašić, V., Vrbanović, T., Svetličić, E., Tefova, T., Panjkota Krbavčić, I., Oros, D., Starčević, A., Žučko, J., Rumora Samarin, I. University of Zagreb, Faculty of Food Technology and Biotechnology, Pierottijeva 6, Zagreb irumora@pbf.hr

Introduction: There is lack of consensus between studies investigating association of microbiota composition and body mass index (BMI). Some studies indicate causal linkage between microbiota and onset of obesity and the possibility to regulate body mass by manipulating microbiota. The aim of this research was to determine if there are differences in microbiota composition between obese and underweight populations.

Subjects and methods: This study had involved 30 healthy volunteers, aged 18 to 35, of both sexes and divided into two groups based on the BMI – 17 obese and 13 underweight. Energy, macronutrients and fiber intake was assessed using the threeday dietary record. Body size and compositions measurements were also conducted on all subjects – body mass and height using stadiometer with scale; waist and hips circumference using non elastic measure tape; percentage of fat and muscle with bioelectrical impedance using Tanita DC-430U. Blood pressure was measured using Omron M6 Comfort, while glucose and cholesterol were determined from capillary blood sample using AccuTrend® PlusSystem. For statistical analysis SPSS v22 was used.

DNA was isolated using QIAmp PowerFecal® kit, and for sequencing of 16S rRNA gene Illumina MiSeq platform was used. Raw data were analyzed using QIIME 2 program package.

Results: No significant difference on observed populations were seen in intake of energy, carbohydrates, fats and fibers. Significant difference in intake of proteins, measured per kilogram of body mass, has been observed, with significantly higher protein intake in underweight population. For diastolic pressure, blood glucose and cholesterol no significant differences were observed while significant difference was observed for systolic pressure, which was higher in obese population. Difference in microbiota diversity between obese and undernourished populations was not observed and clustering of samples based on BMI has not been seen. Higher ratio of Firnicutes/Bacteroidetes phyla in obese population has been confirmed in tested population. Unknown genus from family Clostridiaceae was the only genera with significantly different abundance between populations.

Conclusion: Although microbiota composition differs in observed populations it was not possible to define specific composition of the microbiota associated with nourishment status.

Keywords: obesity, microbiota, diet/nutrition 170

FATTY ACID COMPOSITION OF SUBCUTANEOUS AND ABDOMINAL ADIPOSE TISSUE IN EDIBLE DORMOUSE (GLIS GLIS) Ozren Šiftar1, Loredana Pincan1, Marta Šurbek1, Ana Zupčić1, Marina Prišlin1, Lana Vranković2, Ivančica Delaš3, Miljenko Bujanić4, Dean Konjević4, Zvonko Stojević2, Jasna Aladrović2 1 Students of Faculty of Veterinary Medicine University of Zagreb, Heinzelova 55, 1000 Zagreb, Croatia 2 Department of Physiology and Radiobiology Faculty of Veterinary Medicine University of Zagreb, Heinzelova 55, 1000 Zagreb, Croatia 3 Department of Chemistry and Biochemistry, School of Medicine University of Zagreb, Šalata 3, 1000 Zagreb, Croatia 4 Department of Veterinary Economics and Analytical Epidemiology, Heinzelova 55, 1000 Zagreb, Croatia lana.vrankovic@vef.hr

Introduction: Trough different biological activities fatty acids (FA) affect health, reproduction, and they are important as the risk factors for developing of cardiovascular and neurodegenerative diseases. Essential FA are necessary for biological function and must be obtained from dietary sources. Humans require 2 such fatty acids: linoleic acid (C18:2n-6), an n-6 (ω-6) fatty acid and α-linolenic acid (C18:3n-3) an n-3 (ω-3) fatty acid. Edible dormouse is Croatian autochthonous game, which belongs to the order of rodents, family of dormice. Hunted dormice can be used in nutrition, dormice oil is a traditionally used in wound treatment, while fur can be used for different purpose.

Materials and Methods: This study was conducted on 33 edible dormice (18 females, F; and 15 males, M). Samples of subcutaneous (SAT) and abdominal adipose tissues (AAT) were collected during the legal hunting season (September-October 2017).

Tissue samples were homogenized, total lipids extracted than composition of FA was determined by gas chromatography.

Results: Analysis of SAT showed 12 different FA, while in AAT only eight FA were found.

The main difference was determination of C16:1t in SAT, 0.6±0.4% in F and 0.5±0.2% in M. SAT of edible dormouse was dominated by monounsaturated FA (MUFA) (60.2±12.4% in F; 53.5±18.0% in M). Saturated FA (SFA) constituted 27.7±9.3% in F and 25.4±6.4% in M. While polyunsaturated FA (PUFA) comprised 12.8±10.0% in F and 21.0±16.2% in M. AAT of edible dormice was also dominated by MUFA, 63.8±7.3% in F and 58.7±13.8 in M. SFA constituted 28.5±6.9% in F and 26±7.1% in M, while PUFA constituted 7.7±4.9% in F and 10.3±5.7% in M. Significantly higher percentage of C18:3n-3 was found in M in both adipose tissues compared to F (2.3±1.5 vs. 1.0±0.5, SAT; 2.4±2.4% vs. 0.9±0.4%, AAT, respectively). Also significantly higher percentage of PUFA was found in M in AAT compared to F (11.3±6.6% vs. 7.7±5.0%). When comparing FA composition of two tissues in group of F as well as in group of M, we found no significant difference.

Conclusion: Presence of essential FA, C18:3n-3 in both tissues is important for the fact that dormouse is edible game in Croatia. But presence of C16:1t in SAT could raise health concern given that trans FA have been associated with risk of cardiovascular diseases.

Keywords: fatty acid composition, edible dormouse, subcutaneous and abdominal adipose tissue 171

NUTRITIONAL STATUS AND EATING HABITS OF SCHOOL CHILDREN ON THE MUNICIPALITY OF TRAVNIK Ermina Kukić1, Sead Karakaš1, Mateja Paklarčić1 1 Public Health Institute SBK/KSB, Bolnička 1, 72270 Travnik, Bosnia and Herzegovina kukic.ermina@gmail.com

Introduction: Nutrition in childhood and adolescence is the leading determinant of health in later life. Nutritional status of children points to their overall health. In order to ensure adequate nutrition necessary for the optimal growth and development of the child, in accordance with the recommendations of the World Health Organization, it should be based on the correct selection of the type and quantity of food in accordance with age, gender, energy and nutritional needs. The aim is to examine the nutritional status and dietary habits among students aged 11-14 years in the municipality of Travnik.

Material and Methods: The survey was conducted in the municipality of Travnik.

The survey included a total of 570 students aged 11-14 years. As measurement instruments were used: a questionnaire was designed for this study and anthropometric measurements (weight and height). The questionnaire consists of 22 questions related to general information (school name, place of residence, grade, age and gender), dietary habits (number of main meals, frequency of consuming cooked lunch, breakfast before going to school, selection of food between meals, etc.). Estimation of the degree of nutrition was carried out on the basis of the percentile curves.

Results: The results of the study of the state of nutrition by percentile curves showed that 394 (69.12%) students of 11-14 years old have the normal body weight, 150 (22.99%) is a overweight, and 28 (4.91%) is obese. Of the total number of students, 255 (44.73%) consume cooked lunch daily, 233 (40.88%) students several times a week, while 82 (14.39%) students rarely consume a cooked lunch or never. Sweets and snacks are consumed daily by 278 (48.77%) students.

Conclusion: Energy rich and nutritiously poor foods are often consumed among school children aged 11-14 years. Children in the developing, only proper nutrition with a diverse selection of food and a sufficient amount of meals can ensure proper growth and development. Since the dietary habits acquired in childhood continue in adulthood, it is important for children to provide quality nutrition and to enable proper nutrition habits.

Keywords: nutritional status, eating habits, proper nutrition, improvement of health

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CONCERN AND AWARENESS ABOUT FOOD WASTE AND ITS EFFECTS Anamarija Švagelj1, Irena Colić Barić2 Croatian Academic Centre for Applied Nutritional Science, Supilova 7, 10000 Zagreb 2 Faculty of food technology and biotechnology, University of Zagreb, Food science laboratory, Pierottijeva 6, 10 000 Zagreb anamarija.svagelj@gmail.com 1

Introduction: it is estimated that 400 000 tons od food are wasted in Croatia annually.

To secure sustainability in the food chain, it is necessary to prevent or at least reduce food wasting in all phases from field to table, especially in households, seeing as they contribute the most to the total amount of food waste. One of the goals of this research was to assess the level of concern and awareness about food waste and its effects.

Methods and subjects: The research was conducted using an on-line questionnaire consisting of 39 questions and the household food waste amount was self-assessed by subjects. 252 subjects older than 16 were included in the research from 24.06. to 31.08.2015. and the data was processed in the SPSS v. 20.0 statistical package.All household food waste was included in the questionnaire (avoidable and unavoidable food waste), and the term food included drinks.

Results: 52,7% of respondents was concerned about food waste, mostly because of wasting good food (50% of respondents), while the main reason for not being concerned was statement that they don’t waste that much food (27,4% of respondents). Unavoidable food waste considered fruit and vegetable peel (64,3% of respondents), meat bones (71,8% of respondents), tea bag and coffee residues (71,4% of respondents), while the rest of the food categories were considered as avoidable food waste. It is considered that food for human consumption is not wasted if fed to animals or composted (71,9% of respondents). 43,3% of respondents agreed that food waste does not contribute to climate changes, while 38,9% of respondents neither agree nor disagree with this statement. 28,5% of respondents agree that food thrown away does not harm the environment as it is natural and biodegradable, and 88,9% of respondents consider discarded food packaging a greater environmental issue than food thrown away.

Conclusion: The results show a certain amount of concern, but also the lack of awareness about food waste and its effects. Therefore it is necessary to educate population about this issue. Also alternative methods of disposal of unavoidable food waste (eg composting) should be included in education program, and for other food groups (avoidable food waste) it is necessary to educate the population to improve food handling skills, including food planning, purchasing, preparation, storage and use of leftovers.

Keywords: household food waste, concern, awareness, effects 173

ASSESSMENT OF THE HOUSEHOLD FOOD WASTE AMOUNT CONSIDERING FOOD CATEGORIES Anamarija Švagelj1, Irena Colić Barić2 Croatian Academic Centre for Applied Nutritional Science, Supilova 7, 10000 Zagreb 2 Faculty of food technology and biotechnology, University of Zagreb, Food science laboratory, Pierottijeva 6, 10 000 Zagreb anamarija.svagelj@gmail.com 1

Introduction: It is estimated that 400 000 tons od food are wasted in Croatia annually.

To secure sustainability in the food chain, it is necessary to prevent or at least reduce food wasting in all phases from field to table, especially in households, seeing as they contribute the most to the total amount of food waste. One of the goals of this research was to assess the household food waste amount considering food categories.

Methods and subjects: The research was conducted using an on-line questionnaire consisting of 39 questions and the household food waste amount was self-assessed by subjects. 252 subjects older than 16 were included in the research from 24.06. to 31.08.2015. and the data was processed in the SPSS v. 20.0 statistical package.All household food waste was included in the questionnaire (avoidable and unavoidable food waste), and the term food included drinks.

Results: 88,2% of respondents waste meat bones and fruit and vegetable peel. Fresh fruit and vegetables are wasted by 46% of respondents, while processed fruit and vegetables are wasted by 30,6% of respondents. Raw meat and fish are wasted by 23,8% od respondents, while processed meat and fish are wasted by 31% of respondent.

Ready meals/convenience foods are wasted by 35,4% of respondents. Bread and bakery products are wasted by 55,6% of respondents. Milk and milk products are wasted by 37,3% of respondents, while eggs are wasted by 17,9% of respondents. Cakes and desserts are wasted by 29% of respondents, drinks by 19,5% of respondents, while spices, herbs and sauces are wasted by 15,9% of respondents. Fats and oils are wasted by 46% of respondents. Sweets and savory snacks are wasted by 18,3% of respondents.

Flour, cereals and cereal products are wasted by 28,2% of respondents, while other unused packaged food is wasted by 25,4% of respondents. Nuts and seeds, along with baby food are the least wasted food (10,7% and 4% of respondents).

Conclusion: The results show that the most wasted food are meat bones and fruit and vegetable peel, that are considered to be unavoidable food waste Therefore it is necessary to include alternative methods of disposal of unavoidable food waste (eg composting) into education program, and for other food groups (avoidable food waste) it is necessary to educate the population to improve food handling skills, including food planning, purchasing, preparation, storage and use of leftovers.

Keywords: household food waste, food categories 174

DIFFERENCES IN NUTRITIONAL STATUS AND FOOD HABITS IN CHILDREN FROM 1st-4th GRADE OF ELEMENTARY SCHOOLS IN THE MUNICIPALITY OF TRAVNIK IN RELATION TO GENDER AND PLACE OF RESIDENCE Mateja Paklarčić, Sead Karakaš, Ermina Kukić, Lazar Đurđević, Amra Mehmedbegović-Živanović Public Health Institute of Central Bosnia Canton, Bolnička 1 72270 Travnik, Bosnia and Herzegovina matejapaklarcic987@gmail.com; tr.zavod@bih.net.ba

Introduction: Nutritional status is of great importance, especially in children, in part parameters of growth and development, and to recognize deviations from the established criteria of nutrition at certain life stages. Food habits are acquired early in life and as such are often dominated throughout their lives.

Aim of study: To examine the state of nutritional status and eating habits, in relation to gender and place of residence for children from 1st- 4th grade of elementary school in the municipality of Travnik.

Materials and methods: The study included 11 primary schools (6 from urban, 5 rural part of) a total of 530 students from 1st-4th grade of elementary school (226 from rural, 304 from the urban part). Students were selected by random sampling. Data collection was carried out using an anonymous one-time questionnaire.

Results: Of the total number of respondents in relation to the place of residence, urban in comparison to the rural part is higher than the proportion of obese (men urban section (hereinafter MU) 32 (23.18%): male rural part (hereinafter MR) 14 (14.73%), women urban part (hereafter WU) 17 (10.24%): rural women (hereinafter WR) 5 (3.81%) and those with increased body mass (MU 44 (31.88%): MR 25 (26.31%); WU 63 (37.95%): WR 38 (29%). More is obese among men than women in regards to place of residence (MU 32: ŽU 17, MR 14: ZR 5), while more women than men are among those with increased body mass (WU 63: MU 44; WR 38: MR 25). When it comes to eating the main meal of the total number of respondents in relation to gender, in regards to place of residence is the most common eating three meals a day, more in the urban area (ZU 153 (92.16%): MU 127 (92.02%)). When it comes to the frequency of consumption of certain meal in relation to gender and place of residence, of the total number of respodents daily consumption of lunch is more prevalent in men than women from rural parts (MR 56 (58.94%): WR 36 (27,48 %)), while daily consumption of breakfast is more represented in women from urban areas compared to men (WU 105 (63.25%): MU 81 (58.69%)), and non consuming of the same is more frequent in both genders from urban part in regards to rural part (MU 51 (36.95%): MR 22 (23.15%); WU 42 (25.30%): WR 23 (17.55%)).

Conclusion: Kids from urban areas are exposed to greater offer of meals and a greater variety of foods, nutritiously rich foods and surely less healthy. More available to them are machines with snacks, sweets and juices, while children from rural areas are turning to traditional ways of preparing meals and traditional meals, which leads to differences in nutrition status as well as nutritional habits when it comes to nutrition differences in relation to the place of residence.

Keywords: nutritional status, dietary habits, environment, gender 175

IMPACT OF WESTERNISATION ON TRADITIONAL DIET PATTERN IN CROATIA AND AFRICA Oghotomo Joyce Ejiroghene*, Irena Keser1, Ana Ilić1, Irena Colić Barić1 1 Laboratory for Nutrition Science, Department of Food Quality Control, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10 000 Zagreb * PhD student at Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10 000 Zagreb ailic@pbf.hr

Introduction: In literature, traditional diets (TD) are described as healthy diet model and they are based on local and seasonal food as well as people’s culture. However, today TD patterns are lost because of westernisation process. Therefore, the aim of this study was to evaluate the knowledge about TD, difference in TD patterns and incidence of non-communicable diseases influenced by dietary habits in people from Mediterranean diet (MD) and African diet (AD) area.

Subjects and methods: The study was conducted on 293 subjects, of whom 159 were from MP area (7% males, 93% females) with average age of 22.7 ± 3.9 years and 134 from AP area (62% males, 38% females) with average age of 31.7 ± 6.2 years.

Data was collected through an on-line questionnaire from June 2016 until June 2017.

Questionnaire contained 72 questions about sociodemographic status, knowledge about TD, dietary habits and non-communicable diseases divided into 6 parts. Statistical analysis was performed using the Microsoft Office Excel 2010 and IBM SPSS Statistics v. 22.0.

Results: Participants from both TD area think that their TD is ‘healthy’ and that westernisation process has decreased dietary habits quality and caused loss of knowledge about TD. Significantly more (p<0.01) participants from MD area think that minority of people still have TD than the participants from AD area. Deviation from TD patterns is observed in more frequent meat consumption, reduced daily vegetable and fruit intake, and increased attendance to fast food restaurants. This deviation is more present in the participants from AD area (p=0.006; p<0.01; p<0.01; p<0.01, respectively) than from MD area. Participants from both TD area rarely add salt in their meals, and they prepare food mainly with vegetable oils. Alcoholic drinks consumption is more frequent in participants from AD area (p<0.01) while participants from MD area are more prone (p<0.01) to the consumption of sweets. Participants from AD area have significantly greater body weight (p<0.01), body height (p<0.01) and body mass index (p<0.01) than participants from MD area. Nonsignificant incidence of non-communicable diseases was observed in the participants, but the participants for MD area have higher incidence of angina pectoris (p=0.003).

Conclusion: This is the first study compare the TD from the Mediterranean and African area. Although participants are familiar with the benefits of TD, the impact of westernisation process is notice on their dietary habits. In this study no major incidence of non-communicable diseases was observed because the participants are mostly younger. However, further follow-up of participants is needed to notice the long-term impact of westernisation on higher incidence of non-communicable diseases.

Key words: Mediterranean diet, African diet, westernisation, dietary habits 176

AN ASSESSMENT OF KNOWLEDGE ABOUT CARBOHYDRATE INTAKE REQUIREMENTS IN RECREATIONAL RUNNERS Ana Ilić1, Josip Hadži-Boškov1, Anamarija Švagelj1 Croatian Academic Center for Applied Nutritional Science, Supilova 7, 10 000 Zagreb ana.ilic090@gmail.com 1

Introduction: Today, physical activity is perceived as one of the main health factor, so the number of places for recreational physical activity, like running clubs, are opened.

Many of new participants gradually enhance their physical activity, but they are not prepared to endure greater efforts. Therefore, the aim of this study is to assess the knowledge about carbohydrate intake, as limiting factor for long-term physical activity, among recreational athletes through a validated questionnaire which links knowledge with eating habits.

Subjects and methods: This study involved 49 participants (61% men, 39% women) an average age of 35 years. Data on subjects and their knowledge of carbohydrate intake requirements was collected during European Sports Week in September 2017.

Data analysis was performed using the Microsoft Office Excel 2010.

Results: The results indicate that most participants engage in recreational running for the sake of health (74% women, 87% men), followed by entertainment (74% women, 53% men) and in the end because of the competition (16% women, 27% men). Men and women started to running at the same time, and in one ween men run around 19.8 ± 2.1 km, and women around 18.7 ± 2.1 km. Although men and women have normal body mass index, women have significantly lower body height (p<0.01), body weight (p<0.01) and body mass index (p=0.01) than men. Among the participants, 17% of men and 57% of women follow special dietary patterns in which prevail LCHF and different forms of vegetarian diet. According to the results of the questionnaire women have higher (p=0.01) knowledge about carbohydrate intake requirements than men.

However, globally speaking, none of them are familiar with the carbohydrate intake recommendations during running, which is linked to its inadequate intake.

Conclusion: From the results it can be conclude that recreational runners are not familiar with their nutritional requirements and they do not have adequate nutritional intake. According to that they need to be educated in this area, because intense physical activity requires special nutrition to withstand it is all demands.

Key word: recreation, running, carbohydrate

177

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