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undergraduate thesis
Održiva prehrana
2017. urn:nbn:hr:191:839360
Babić, Marija
University of Rijeka
Faculty of Tourism and Hospitality Management

Cite this document

Babić, M. (2017). Održiva prehrana (Undergraduate thesis). Opatija: University of Rijeka, Faculty of Tourism and Hospitality Management. Retrieved from https://urn.nsk.hr/urn:nbn:hr:191:839360

Babić, Marija. "Održiva prehrana." Undergraduate thesis, University of Rijeka, Faculty of Tourism and Hospitality Management, 2017. https://urn.nsk.hr/urn:nbn:hr:191:839360

Babić, Marija. "Održiva prehrana." Undergraduate thesis, University of Rijeka, Faculty of Tourism and Hospitality Management, 2017. https://urn.nsk.hr/urn:nbn:hr:191:839360

Babić, M. (2017). 'Održiva prehrana', Undergraduate thesis, University of Rijeka, Faculty of Tourism and Hospitality Management, accessed 21 July 2024, https://urn.nsk.hr/urn:nbn:hr:191:839360

Babić M. Održiva prehrana [Undergraduate thesis]. Opatija: University of Rijeka, Faculty of Tourism and Hospitality Management; 2017 [cited 2024 July 21] Available at: https://urn.nsk.hr/urn:nbn:hr:191:839360

M. Babić, "Održiva prehrana", Undergraduate thesis, University of Rijeka, Faculty of Tourism and Hospitality Management, Opatija, 2017. Available at: https://urn.nsk.hr/urn:nbn:hr:191:839360

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Metadata
TitleOdrživa prehrana
Title (english)Sustainable nutrition
AuthorMarija Babić
MentorGreta Krešić (mentor)
GranterUniversity of Rijeka
Faculty of Tourism and Hospitality Management
Opatija
Defense date and country2017-07-10, Croatia
Scientific / art field,
discipline and subdiscipline		SOCIAL SCIENCES
Economics
Abstract
Ovim radom se obrađuje tema održive prehrane s ciljem definiranja i razumijevanja pojma održivosti u domeni prehrane. Održiva prehrana predstavlja način proizvodnje hrane s niskim negativnim utjecajem na okoliš uz istovremeno zadovoljenje potreba sadašnjih i budućih generacija. Mediteranska prehrana prepoznata je kao potencijalni model za kreiranje održive prehrane, a osim toga 2010. godine uvrštena je i na UNESCO-v popis nematerijalne kulturne baštine. Ekološka proizvodnja hrane razvila se kao svojevrsni odgovor na konvencionalnu proizvodnju te se danas smatra proizvodnjom novog doba. Iako je koncept održive prehrane relativno nov nailazi na pozitivne reakcije upravo zbog porasti svijesti kod ljudi o štetnim utjecajima proizvodnje hrane na okoliš. Budući da je tjelesna aktivnost smanjena zbog suvremenog načina života prehrana je iznimno bitan segment za zdravlje čovjeka. Pretilost i klimatske promjene se smatraju temeljnim problemima današnjeg društva, a koncept održivosti služi kao svojevrsna ideja pomoću koje bi se oni riješili.
Keywords
Languagecroatian
URN:NBNurn:nbn:hr:191:839360
Study programmeTitle: Business Administration in Tourism and Hospitality Management; moduls: Entrepreneurship in Tourism and Hospitality, Tourism Management, Hospitality Management, International Tourism and Hospitality Management, Event and Leisure Management; specializations in: Entrepreneurship in Tourism and Hospitality, Tourism Management, Hospitality Management, International Tourism and Hospitality Management, Event and Leisure Management
Course: Hospitality Management
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) ekonomije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) ekonomije)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2018-01-05 13:12:21