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undergraduate thesis
Stav potrošača prema promociji kulture brze hrane
2024. urn:nbn:hr:240:452564
Žižak Gvozdenović, Alan
ASPIRA University of Applied Sciences

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Žižak Gvozdenović, A. (2024). Stav potrošača prema promociji kulture brze hrane (Undergraduate thesis). Zagreb: ASPIRA University of Applied Sciences. Retrieved from https://urn.nsk.hr/urn:nbn:hr:240:452564

Žižak Gvozdenović, Alan. "Stav potrošača prema promociji kulture brze hrane." Undergraduate thesis, ASPIRA University of Applied Sciences, 2024. https://urn.nsk.hr/urn:nbn:hr:240:452564

Žižak Gvozdenović, Alan. "Stav potrošača prema promociji kulture brze hrane." Undergraduate thesis, ASPIRA University of Applied Sciences, 2024. https://urn.nsk.hr/urn:nbn:hr:240:452564

Žižak Gvozdenović, A. (2024). 'Stav potrošača prema promociji kulture brze hrane', Undergraduate thesis, ASPIRA University of Applied Sciences, accessed 01 April 2025, https://urn.nsk.hr/urn:nbn:hr:240:452564

Žižak Gvozdenović A. Stav potrošača prema promociji kulture brze hrane [Undergraduate thesis]. Zagreb: ASPIRA University of Applied Sciences; 2024 [cited 2025 April 01] Available at: https://urn.nsk.hr/urn:nbn:hr:240:452564

A. Žižak Gvozdenović, "Stav potrošača prema promociji kulture brze hrane", Undergraduate thesis, ASPIRA University of Applied Sciences, Zagreb, 2024. Available at: https://urn.nsk.hr/urn:nbn:hr:240:452564

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Metadata
TitleStav potrošača prema promociji kulture brze hrane
Title (english)Consumers' attitude towards the promotion of fast food culture
AuthorAlan Žižak Gvozdenović
MentorMarijana Blažić (mentor)
GranterASPIRA University of Applied Sciences
Zagreb
Defense date and country2024-09-20, Croatia
Scientific / art field,
discipline and subdiscipline		SOCIAL SCIENCES
Interdisciplinary Social Sciences
Abstract
Hrana je svaka tvar u različitim stadijima prerađenosti za koju se može očekivati da će se koristiti u svrhu ljudske konzumacije. Zbog sve prisutnijega ubrzanoga načina života u modernom dobu pojavila se i sve veća potreba za pripremom i proizvodnjom takozvane brze hrane. Fokus koncepta brze hrane nije na nutritivno zadovoljavajućem sastavu i optimalnoj energetskoj vrijednosti jela već na brzini pripreme i marketinškoj privlačnosti. Cilj ovoga rada je prikazati kakav stav o promociji... More brze hrane imaju potrošači, te jesu li upoznati s time što konzumiraju i smatraju li brzu hranu dobrom ili lošom za njihovo zdravlje. Kroz ovaj rad bit će prikazano kakvu je ulogu hrana imala kroz povijest i kako se ona mijenjala. Pregledat ćemo kako su promjene u načinu života dovele do različitih prehrambenih navika i kako su se one mijenjale s obzirom na demografiju. Također će biti pojašnjeno kako se sami proces proizvodnje hrane, to jest brze hrane, mijenjao sukladno s tehnološkim napredcima i pojavom genetske modifikacije hrane. Kroz istraživanje na 62 ispitanika upotrebom anonimnih anketa, prikazali smo koliko brze hrane konzumiraju adolescentni stanovnici Grada Zagreba te koliko se često susreću sa promotivnim materijalima brze hrane i koji utjecaj imaju isti na njihovu percepciju brze hrane. Istraživanje je pokazalo kako ispitanici iako su ispitanici svjesni da brza hrana nije kvalitetna i dobra za njihovo zdravlje mnogi ju i dalje često konzumiraju. Pri tome promotivni materijali poput oglasa na društvenim mrežama, tv reklama i plakata nemaju značajnu ulogu pri njihovoj odluci za konzumaciju umjesto toga na njihovu odluku ima užitak koje im brza hrana pruža. Iz istraživanja možemo zaključiti kako ispitanici više cijene užitak i praktičnost brze hrane nego njen dugoročni utjecaj na zdravlje. Ovo istraživanje može pomoći pri razumijevanju potrošačkih navika te može pomoći pri kreiranju strategije promotivnih kampanja za stvaranje zdravijih prehrambenih navika. Less
Abstract (english)
Food is every substance in different stages of being processed, to which it is expected to be consumed by humans. Due to the increasingly present fast-paced lifestyle in the modern age. There is an increasing need for the preparation and production of so-called fast food. The focus of the fastfood concept is not on the nutritionally satisfactory composition and optimal energy value of the dish, but on the speed of preparation and marketing appeal. The goal of this paper is to show what... More attitude consumers have about fast food, and whether they are familiar with what they are consuming and whether they consider fast food good or bad for their health. Through this paper, it will be explained what role food has played throughout history and how it has changed. We will review how changes in lifestyle have led to different eating habits and how they have changed with respect to demographics. It will also be explained how the very process of food production, i.e. fast food, changed in accordance with technological advances and the emergence of genetic food modifications. Through this research made on 62 examinee using anonymous questioners, we showed how much fast food do adolescent residents of City of Zagreb consume and how often do they meet promotive materials for fast food products and what effect does it have on their perception of fast food. Research showed that examinee, even though they are aware that fast food is not good for their health, they still consume it often. With that, promotion materials like ads on social media, tv commercials and billboards do not have a significant role with their decision to consume fast food, rather the enjoyment they get out of the consumption of fast food. From the research we can conclude that examinee value the enjoyment and practicality of fast food more than its long-term effect on their health. This research can help with understanding habits of consumers, and it can help constructing a strategy for promotion campaigns to create healthier eating habits. Less
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:240:452564
Study programmeTitle: GASTRONOMY
Study programme type: professional
Study level: undergraduate
Academic / professional title: prvostupnik/prvostupnica međunarodnog menadžmenta u hotelijerstvu i turizmu (prvostupnik/prvostupnica međunarodnog menadžmenta u hotelijerstvu i turizmu)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2024-10-28 16:58:34
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