{"?xml":{"@version":"1.0"},"edm:RDF":{"@xmlns:dc":"http://purl.org/dc/elements/1.1/","@xmlns:edm":"http://www.europeana.eu/schemas/edm/","@xmlns:wgs84_pos":"http://www.w3.org/2003/01/geo/wgs84_pos","@xmlns:foaf":"http://xmlns.com/foaf/0.1/","@xmlns:rdaGr2":"http://rdvocab.info/ElementsGr2","@xmlns:oai":"http://www.openarchives.org/OAI/2.0/","@xmlns:owl":"http://www.w3.org/2002/07/owl#","@xmlns:rdf":"http://www.w3.org/1999/02/22-rdf-syntax-ns#","@xmlns:ore":"http://www.openarchives.org/ore/terms/","@xmlns:skos":"http://www.w3.org/2004/02/skos/core#","@xmlns:dcterms":"http://purl.org/dc/terms/","edm:WebResource":[{"@rdf:about":"http://www.dlib.si/stream/URN:NBN:SI:doc-BMZOWXRL/06d3c5f8-8d1a-4827-82bf-bc5a196d272f/PDF","dcterms:extent":"622 KB"},{"@rdf:about":"http://www.dlib.si/stream/URN:NBN:SI:doc-BMZOWXRL/53391d0f-64ea-405c-960d-61dad1cd52f7/TEXT","dcterms:extent":"46 KB"}],"edm:TimeSpan":{"@rdf:about":"2005-2025","edm:begin":{"@xml:lang":"en","#text":"2005"},"edm:end":{"@xml:lang":"en","#text":"2025"}},"edm:ProvidedCHO":{"@rdf:about":"URN:NBN:SI:doc-BMZOWXRL","dcterms:isPartOf":[{"@rdf:resource":"https://www.dlib.si/details/URN:NBN:SI:spr-8ER5ZBJN"},{"@xml:lang":"sl","#text":"Farmacevtski vestnik"}],"dcterms:issued":"2022","dc:creator":["Dolinar, Jelka","Gerbič, Ana Marija","Tivadar, Andrijana"],"dc:format":[{"@xml:lang":"sl","#text":"številka:5"},{"@xml:lang":"sl","#text":"letnik:73"},{"@xml:lang":"sl","#text":"str. 364-374"}],"dc:identifier":["COBISSID_HOST:140693763","ISSN:2536-4316","URN:URN:NBN:SI:doc-BMZOWXRL"],"dc:language":"sl","dc:publisher":{"@xml:lang":"sl","#text":"Slovensko farmacevtsko društvo"},"dc:subject":[{"@xml:lang":"en","#text":"food"},{"@xml:lang":"en","#text":"food databases"},{"@xml:lang":"sl","#text":"Hrana"},{"@xml:lang":"en","#text":"macronutrients"},{"@xml:lang":"sl","#text":"makrohranila"},{"@xml:lang":"en","#text":"micronutrients"},{"@xml:lang":"sl","#text":"mikrohranila"},{"@xml:lang":"en","#text":"nutrition values"},{"@xml:lang":"sl","#text":"podatkovne zbirke"},{"@xml:lang":"sl","#text":"prehranska vrednost"}],"dcterms:temporal":{"@rdf:resource":"2005-2025"},"dc:title":{"@xml:lang":"sl","#text":"S poznavanjem prehranskih vrednosti živil do uravnoteženega prehranjevanja| With knowledge about food nutrition values to a balanced diet|"},"dc:description":[{"@xml:lang":"sl","#text":"The selection and preparation of food is a daily task for every household. Pharmacists, interdisciplinary trained health professionals, can, based on food composition values, individual eating habits, health status, and lifestyle, assess whether an individual's diet is balanced or whether an additional food supplement intake is required. We present some of the main causes of potential nutrient losses in food during the preparation of food for its own use and the impact on the bioavailability of nutrients from food. We compiled a menu with an energy value of about 2000 kcal (i.e. 8368 kJ) and compared food composition values in five different national food databases. We determined the energy value of food, the total content of macronutrients, and some micronutrients, according to the recommended daily intake, from which we selected six minerals and ten vitamins. The results differ between databases, but all five databases allow quite an usefull assessment of food nutrition values, which is the basis for dietary recommendations"},{"@xml:lang":"sl","#text":"Izbira in priprava hrane je vsakodnevno opravilo slehernega gospodinjstva. Farmacevti kot interdisciplinarno usposobljeni zdravstveni delavci lahko ob poznavanju prehranskih vrednosti živil, prehranskih navad, zdravstvenega stanja in načina življenja posameznika ocenijo, ali je njegova prehrana uravnotežena ali pa je potreben dodaten vnos esencialnih hranil s prehranskimi dopolnili. V članku smo predstavili nekaj glavnih vzrokov za izgube hranil med pripravo živil za lastne potrebe in dejavnikov, ki vplivajo na biološko uporabnost hranil iz živil. Sestavili smo jedilnik z energijsko vrednostjo okoli 2000 kcal (kar ustreza 8368 kJ) in podatke o sestavi živil primerjali v petih različnih prehranskih podatkovnih zbirkah. Ugotavljali smo energijsko vrednost hrane, celokupno vsebnost makrohranil ter nekaterih mikrohranil glede na priporočene dnevne vnose, med katerimi smo izbrali šest mineralov in deset vitaminov. Rezultati se med podatkovnimi zbirkami razlikujejo, vseh pet zbirk pa kljub temu omogoča uporabno oceno prehranske vrednosti živil, ki je osnova za prehranska priporočila"}],"edm:type":"TEXT","dc:type":[{"@xml:lang":"sl","#text":"znanstveno časopisje"},{"@xml:lang":"en","#text":"journals"},{"@rdf:resource":"http://www.wikidata.org/entity/Q361785"}]},"ore:Aggregation":{"@rdf:about":"http://www.dlib.si/?URN=URN:NBN:SI:doc-BMZOWXRL","edm:aggregatedCHO":{"@rdf:resource":"URN:NBN:SI:doc-BMZOWXRL"},"edm:isShownBy":{"@rdf:resource":"http://www.dlib.si/stream/URN:NBN:SI:doc-BMZOWXRL/06d3c5f8-8d1a-4827-82bf-bc5a196d272f/PDF"},"edm:rights":{"@rdf:resource":"http://rightsstatements.org/vocab/InC/1.0/"},"edm:provider":"Slovenian National E-content Aggregator","edm:intermediateProvider":{"@xml:lang":"en","#text":"National and University Library of Slovenia"},"edm:dataProvider":{"@xml:lang":"sl","#text":"Slovensko farmacevtsko društvo"},"edm:object":{"@rdf:resource":"http://www.dlib.si/streamdb/URN:NBN:SI:doc-BMZOWXRL/maxi/edm"},"edm:isShownAt":{"@rdf:resource":"http://www.dlib.si/details/URN:NBN:SI:doc-BMZOWXRL"}}}}