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Nutrition science

  • ABOUT NUTRITION SCIENCE

    Nutrition Science is applied natural science that studies the relationship between man and food, implications that arise from that relationship and affects it has on psychological, sociological, physiological and biochemical aspect of an individual. We can also define it as a science of nutrition, and since it has been around for only 150 years it’s considered relatively young science. By 1950s many essential nutrients were defined, and since then nutrition science deals with the understanding of the role of nutritional and non-nutritive food components in the prevention and treatment of chronic diseases. Today, the primary focus is shifting from solving nutritional deficiency problems to problems caused by abundance and excessive calorie intake. It mainly focuses to health improvement through the implementation of balanced nutrition aspects. In the case of obesity, greater emphasis is placed on education and the adoption of the balanced diet postulates that will become a lifestyle rather than a restriction diet that offers only short-term success. The future of Nutrition Science belongs to nutrition and gene connection (nutrigenomics).

    In our Center for Obesity Prevention and Treatment Medivia, we give special attention and emphasis on individual approach to each patient, because it’s individuality what makes Nutrition Science so interesting. The diet plan and following diet therapy are closely related to your personal needs, but also pay attention to your preferences. With our help make the best from your nutrition and turn it into a lifestyle that you will be proud of!

     

     

    * MITOVI O HRANI/ NAJČEŠĆE POSTAVLJENA PITANJA!

    MIT / PITANJE: Konzumacija velikih količina šećera uzrokuje šećernu bolest?

    ČINJENICA:

    Da bi se uopće odredio uzrok nastanka šećerne bolesti potrebno je poznavati patofiziologiju iste. Kod šećerne bolesti tip 1 govorimo o nepravilnom funkcioniranju gušterače uzrokovane genetskim faktorima koji pod utjecajem određenih okolišnih faktora dovode do razvoja bolesti. Gušterača luči malo ili nimalo inzulina. Te manje količine inzulina znače slabiju mogućnost pospremanja glukoze u stanice i samim time povećavanje razine glukoze u krvi. Međutim, pravilna prehrana kod oboljelih od šećerne bolesti tip 1 je ključ u adekvatnom liječenju i kontroli bolesti.

    Kod šećerne bolesti tip 2 uzrok nastanka su faktori povezani uz stil života (tjelesna aktivnost, tjelesna masa) koji u slučaju postojanja genetske predispozicije dovode do razvoja bolesti. Kontinuirani prekomjeran kalorijski unos bilo kojeg makronutrijenta (ugljikohidrati (šećer), masnoće, proteini (mesne prerađevine, meso)) doprinosi porastu tjelesne mase pa tako i razvoju dijabetesa. Šećernu bolest tip 2 moguće je prevenirati. Ključ je u ranom usvajanju smjernica pravilne prehrane kojom će se postići poželjne razine glukoze u krvi.

     

    MIT / PITANJE: Imam samo 2 obroka dnevno, zašto sam u prekomjernoj tjelesnoj masi?

    ČINJENICA:

    Pravilna prehrana, osim pravilnog omjera i unosa mikro (vitamini i minerali) i makronutrijenata (ugljikohidrati, proteini i masnoće) uključuje i važan parametar koji se odnosi na količinu namirnica u pojedinom obroku kao i raspodjelu obroka kroz dan.

    Kontinuiranim unosom hrane u dva obroka tijekom dana, u organizam doslovno u kratkom vremenskom periodu unosimo visoke kalorijske vrijednosti, izazivamo nagli porast glukoze u krvi i tjeramo organizam da tu istu hranu što brže pospremi u sve moguće rezerve u tijelu. Najčešće se višak odlaže upravo u masno tkivo.

    Kod pravilne raspodjele obroka kroz dan, u pravilnim razmacima, povoljno djelujemo na metabolizam i proces probave, a ukoliko istovremeno pazimo na količine i skupine namirnica uključne u pojedini obrok organizam opskrbljujemo upravo onom količinom energije koja mu je kroz dan potrebna.

  • PROPER NUTRITION

    In order for the ones nutrition to be considered proper, it must meet the energy needs with regard to its basal metabolism and be in a adequate correlation with energy consumption. It’s all about controlled energy intake or energy intake adapted to the individual in terms of gender, age, body height and intensity of daily physical activity. In addition, there are three basic conditions that nutrition needs to satisfy so that it can be considered right.

    The three basic conditions are:

    1. balance
    2. diversity
    3. moderation

    Ideally, along with these three basic conditions, the food intake through the day should be divided into 4-5 servings.

    What does that really mean?

    1. balance – adjusting energy input to its expanditure
    2. diversity – intake of various foods from different food groups, add colors to everyday meals
    3. moderation – limited intake of foods that may have a bad effect on health status (salt, trans fatty acids, cholesterol, alcohol, refined sugar)

    The general recommendation is that at least half of the total energy input is derived from whole grains, about 15-20% of total energy input originating from high quality proteins, and 20-30% from fat. The emphasis is placed on the selection of unsaturated fat and the limited intake of saturated and trans fatty acids. A daily intake of 5 or more servings of fruit and vegetables is recommended. The added value to a diet is the selection of fresh and seasonal foods, preferably from eco-cultivation.

  • EURODIET WEIGHT LOSS METHOD

    The Eurodiet weight loss method is based on nutrition plan with healthy foods that don’t contain harmful chemical substances, without consequences for the health of patients and with a rapid reduction in excess fat.

    This method was conceived by a group of doctors in one of the first companies to explore the possibilities of treating obese patients, Protein System SA. Eurodiet is a diet and lifestyle system that helps patients lose excess pounds, while eating regularly and with no starvation.

    In the last 25 years, the method has been applied in Western European countries and the United States, with great success, since it is a protein-based diet. The protein content in the products reaches 70 percent, while the amount of carbohydrate and fat is reduced to a minimum, encouraging the body to get energy from excess fat.

    The Eurodiet products are balanced by the so-called micronutrients (vitamins, minerals and omega 3 fatty acids), thus preventing their loss during the diet. During this program it is important to drink 1.5-2L of water daily and increase the intake of vegetables to enhance digestion. This nutrition plan is ideal for patients who need to strengthen the immune system that is weakened due to improper or unbalanced diet, which causes excessive build up of fat tissue and may lead to chronic disease. The first results are visible in a short time, without compromising individual’s health.

    The Eurodiet method consists of four phases:

    The first phase lasts at least 2 and not more than 4 weeks. It uses a protein diet based on complete proteins that help protect muscles, bones and heart from damage during intense hunger. Vitamins, minerals and polyunsaturated fatty acids are also added. During the use of the Eurodiet products you will not feel hungry.

    The second phase lasts between 4 and 8 weeks, and relies on more selective nutrition, which means that it is complemented by two vegetable and one protein meal (whole meats, eggs, fish) that are prepared independently from Eurodiet meals.

    In the third, progressive phase, more carbohydrates are gradually introduced to everyday meals. At this stage due to carbohydrate intake the patient has to exercise regularly.

    In the last fourth stage, the focus is on balanced diet, with increased volume and intensity levels of training with main goal preserve weight that patient has lost.

    Eurodiet is not just the method of losing excess pounds, but the way to change our awareness and need for the proper nutrition and a better quality of life.

  • DIET THERAPY

    Proper nutrition is a basic factor in a healthy lifestyle, and a fundamental element in the process of healthy weight loss. Nutrition counseling is conducted under the expert guidance of a personal nutritionist/dietitian. The patient is required to keep his food intake diary on a weekly basis. Basic therapy includes planning a diet that is tailored to the patient’s needs, and follows all the guidelines of proper nutrition. Depending on the weight loss that patient wants / or that is needed, we offer various weight loss programs tailored to each patient and his individual needs.

    After determining the patient’s condition, an individualized nutrition plan is implemented based on patients calorie intake needs with respect to basal metabolism. The key is to provide a uniform, moderate and balanced intake of all macro and micronutrients, with certain modifications depending on the physical activity and treatment programs. Emphasis is placed on the distribution of meals throughout the day. This does not mean a higher calorie intake, but more frequent intake of smaller meals.

    On weekly basis, and based on food intake diary, patients are being educated and are given guidelines as well as the support on conducting diet therapy. By adopting guidelines for proper nutrition, diet gradually becomes a lifestyle and allows the patient to maintain the desired body mass and health status.

    When it comes to diet therapy of patients with associated diagnosis or certain clinical conditions, it is essential to adjust the intake of food, the proportion of macronutrients (proteins, fat, carbohydrates) and micronutrients (vitamins and minerals) to the patient’s nutritional status with clear guidelines for food groups that can aggravate or improve the health condition. Sometimes it is necessary that the patient, along with the food intake diary, keeps the diary for food or food groups that have caused certain symptoms. This provides an additional insight into food combinations that can trigger a specific physiological response.

    After expert assessment of nutrition status and comparison with the objective health status associated with the individual diet plan for the patient, there is often a need for additional “help”. This additional “aid” to patients is offered in the form of probiotics and prebiotics that have immense importance for the proper function of intestinal microbiota and the functioning of the digestive system in general. This ensures the proper functioning of all the segments necessary for an adequate approach to treatment and / or weight loss. Sometimes, with regard to the associated conditions, vitamin and mineral nutritional supplements, or preparations that improve sport performance and fitness training, are also recommended to patients.

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