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Introduction. The World Health Organization (WHO) revealed that in 2016 more than 1.9 billion adults, 18 years and older, were overweight. Over 650 million of them were obese. Diet quality in university students is determined by factors such as family, food availability and meals in student canteens. The purpose of this study was to investigate fre...

By Suzana Savić, Gordana Tešanović, Larisa Gavran, Saša Stanivuković

Introduction. Anemia is an important public health problem recognized worldwide either as an isolated problem or associated with other forms of malnutrition. In 2016, the prevalence of anemia in women of reproductive age was 32.0%, that is 613 millions of women, aged 15-49 years. The aim of the present study was to determine the prevalence of anemi...

By Dragana Stojisavljević, Slađana Šiljak, Ljiljana Stanivuk, Jelena Niškanović, Marin Kvaternik

Introduction. According to the Consumer and Food Safety Act, the term foodstuffs is referred to as any substance used for food or drink, either processed or unprocessed. Food safety is referred to as hygiene food safety as well as the safety of food composition (energy giving, body building and protective food components). The aim of the study is t...

By Medina Bičo, Erna Dardagan