ПРИДОБИВКИ ОД ПОЗНАВАЊЕТО НА ПРОИЗВОДИ БЕЗ ГЛУТЕН И СОЗДАВАЊЕ ЗДРАВИ НАВИКИ КАЈ АДОЛЕСЦЕНТИТЕ
BENEFITS OF THE KNOWLEDGE AND UNDERSTANDING OF GLUTEN-FREE PRODUCTS AND CREATING HEALTHY HABITS IN ADOLESCENTS

Summary/Abstract: Based on research done in the last few decades, it has been determined that improper nutrition can be the cause of a large number of human diseases. Many diseases and ailments of the body's normal physiological functions are associated with the increasingly frequent consumption of certain nutritionally inferior products. The raising of human awareness about taking care of one's own health, as well as the development of the food industry, medicine and natural sciences, as they all study the relations between nutrition and health, have led to the popularization of foods that have special health effects. Such foods include gluten-free products and its byproducts, which stimulate energy, help maintain a healthy weight, and maintain the proper functioning of the digestive system. The purpose of the paper is to investigate the awareness of the availability as well as the benefits of gluten-free products as part of the daily diet among adolescents, which partially considering the modern lifestyles, promotes healthy eating habits. The online survey was conducted on a group of respondents aged 18 to 22 years, students at St. Kliment Ohridski University- Bitola. The respondents were given a questionnaire to be filled online adapted in Google Forms, providing results data through qualitative statistical method. According to the collected responses it is clearly confirmed that more than 50% of the respondents are well aware of what gluten-free products are, however, they consume them insufficiently. More than 50% of them claim that the GF products are available in stores but not that much in restaurants. Almost half of them do not find GF products presence specified in some restaurant specialties; more than half of the respondents claim that there should be a consistent support towards the Law on food safety and hospitality. They point out to the urgent need for more informative knowledge among all age groups and stimulating healthy cooking habits as well.

• Details
• Contents