Lactose is a carbohydrate only found in the milk of mammals and it is one of the most important components of milk. Upon consumption by humans, the enzyme ß- galactosidase (lactase) breaks down lactose into glucose and galactose with the help of water in the small intestine, but its activity decreases or disappears completely when growing up, and consumption of lactose in adulthood can cause indigestion. In this research, based on literature data, it is explained why certain group of people in the world can digest lactose regardless of age, and some others cannot. It is also explained which products can potentially replace milk and milk products. However, the primary goal of this paper is to show the prevalence of lactose intolerance among the population of Bosnia and Herzegovina, and which dairy products cause them the most problems. Most of the previously conducted research showed that the phenomenon of lactase persistence is genetically determined. It occurs in Europeans in whom the activity of ß- galactosidase is constantly maintained and the European population is able to digest large amounts of lactose regardless of age. On the basis of the conducted survey on the occurrence of milk lactose intolerance among different groups of people in Bosnia and Herzegovina, it can be concluded that the number of people who are lactose intolerant is significantly low. The results show that more than half, i.e. 58 out of 100 subjects tolerate lactose well, while only 20 respondents do not tolerate lactose. The latter answered that among milk and dairy products milk causes them the greatest digestive and other disturbances due to the highest lactose content, while dairy products, primarily fermented milks such as kefir, ayran and yogurt, cause significantly fewer problems. 

The nutrition of children and youth is an issue that is being studied around the world and needs to be addressed at all levels, from the family, through kindergartens, schools, health centers, ministries and departments that operate at the very top of government. Today, socio - economic circumstances affect the purchasing power of the family and the availability of food, thus contributing to the poor eating habits of primary school children. Foods full of sugar are also used, forgetting to use a natural sweetener - honey. Today, honey is one of the last unprocessed natural foods. Honey consumption varies from country to country. There is still no data on the consumption of honey by school age children. The results of many studies show that honey is not just a food sweetener, but that children who consume honey develop a better memory over time.  Therefore, the aim of this work is to examine the eating habits of primary school children and the level of consumption of honey and bee products. The results of the research showed the frequency of honey consumption, the type and quantity of consumed honey and other bee products, and the correlation between the degree of nutrition with the eating habits of students. 

Obesity is emerging as a serious problem worldwide. One of the factors contributing to obesity is stress. It appears to be particularly important, as it leads to poor diet, lack of physical activity, lack of sleep. The transition from high school to a university can increase perceived stress levels, which affect eating behavior and metabolism. This change alone leads to a difference in eating habits compared to the general population, which tends to rely on meals that are quick and easy to access.There are two main components of the stress response: the autonomic nervous system (ANS), which includes the sympathetic and parasympathetic nervous systems and the HPA axis. The goal of research was to assess the impact of stress on eating habits and body composition of the student population. The respondents were 50 students from the Faculty of Agriculture and Food Sciences UNSA. The devices used for body composition measurements are BIA-ACC and PPG Stress Flow (BioTekna S.r.l., Marcon-Venice, Italy). Statistical analyses included student's T-test to determine differences between the observed parameters regarding the gender. The biggest differences with respect to gender can be observed in the parameters of the HPA axis index (p < 0,000), which is one of the indicators of stress proving higher stress among women (M = 3.8±0.4 vs. F= 2.4±0.7) and between BMI in men and women (p=0.2). Men had a higher BMI than women (M=24.4±3.2 vs. F=21.6±3.7) but both were in the normal weight category. 

Traditional dishes of Bosnia and Herzegovina represent a wealth of flavors and culture shaped over centuries by the historical and social influences of various conquerors. These dishes reflect a blend of Ottoman, Mediterranean, Austro-Hungarian and Balkan cuisines, where locally sourced ingredients have been transformed into diverse and recognizable dishes. Each region in Bosnia and Herzegovina boasts its specific culinary traditions. In eastern Herzegovina, cuisine is known for dishes like japrak and cicvara, while Prijedor and Banja Luka are famous for banjalučki ćevap and pita. Sarajevo offers iconic dishes such as sarajevski ćevap and begova čorba. The Krajina region is renowned for kljukuša and other varieties of pita, Zenica and Žepče areas preserve authentic recipes that combine simplicity with rich flavors. Materials for the study include books, journals, academic theses, video materials, websites and live communication (interviews and conversations). Descriptive and analytical methods were used to document and analyze culinary customs. The descriptive method explains traditional dishes' ingredients, preparation methods, and cultural significance. The analytical method focused on comparing and contrasting these customs across different regions. The research revealed significant dish differences regarding preparation methods, names and habits across the country. Preserving these customs is essential for maintaining cultural identity and heritage. Efforts to document and promote these culinary traditions can help and maintain the cultural heritage of Bosnia and Herzegovina for future generations. The research has been conducted in the frame of the subject „Culture of eating in Bosnia and Herzegovina“.  The aim was to collect and preserve traditional dishes of Bosnia and Herzegovina highlighting regional differences between Mediterranean-influenced Herzegovina and Central European-inspired northern and central Bosnia.  

Background Fermented foods are an integral part of diets worldwide, and emerging epidemiological data suggest their significant beneficial health effects. However, assessing their intake is challenging since many of these foods are sporadically and/or locally consumed, hence current traditional nutritional assessment tools lack the specificity to capture this variability. To address this gap, the Fermented Food Frequency Questionnaire (3FQ) was developed and this study aimed to evaluate its relative validity and repeatability across European regions. Methods In the validation study of the 3FQ, 12,646 adult participants were recruited across four European regions to assess consumption of sixteen major fermented food groups. Repeatability was assessed by administering the 3FQ twice, ~6 weeks apart, to a subset of participants (n = 2,315). Validity was evaluated using 24-h dietary recalls (24 h). Statistical analyses included Spearman's rank correlation coefficients and Intra-Class Correlation coefficients (ICC) for repeatability, and Bland-Altman plots for validity. Results Results showed high repeatability, overall and by region, for estimated quantities and frequencies of consumption for most of the fermented food groups (from 0.4 to 1.0), with a few exceptions for infrequently consumed items (e.g., fermented fish). Validity assessment via Bland-Altman plots revealed excellent agreement between the 3FQ and 24 h for most of the food groups, with over 90% of values falling within the agreement interval. Notably, fermented dairy products, coffee, and bread categories showed the strongest agreement (>95%). Conclusion The 3FQ is a robust and reliable tool for estimating the consumption of diverse fermented food groups across four European regions and provides valid estimates of the frequency and quantity of intake for specific fermented foods. The 3FQ could be a valuable instrument for epidemiological research aiming to elucidate associations between certain fermented foods and health parameters in European diets.

Athlete nutrition is an important aspect of training itself. Athletes must take sufficient amounts of all nutrients (carbohydrates, fats, and proteins) on a daily basis, as well as vita-mins and minerals that often have a crucial impact on the quality of training. Daily calories vary depending on the intensity of training, gender, and body weight of the individual. Satis-faction with daily caloric needs is crucial in maintaining constant body weight, achieving fast recovery after activity, and growth and regeneration of skeletal muscles. The objective of the study was to determine the differences in eating habits of users of two different fitness cen-ters. The study included 90 subjects of both genders and different ages. Fitness centers are different according to the type of exercise they practice: CrossFit and classic fitness centers. The survey was specially designed for this type of research. In one fitness center, the survey was conducted "live" and in another “online”. The results of the research showed that there is no statistically significant difference between the respondents of the fitness center who practice classical fitness and those who practice CrossFit when choosing foods and the frequency of their use. It was also found that there was no statistically significant difference in water intake on a daily basis between the respondents of both fitness centers

This work is part of the project “Humanity as a Forgotten Olympic Discipline” which represents a humanitarian expedition where an athlete will be enduring 13 days of a triathlon starting at the Faculty of Agriculture and Food Sciences, University of Sarajevo, Bosnia and Herzegovina, and finishing at the top of the Olympus Mountain in Greece. The primary goal of this project was to collect financial resources for the purpose of treating patients with cancer. Through his actions, the triathlon athlete faced extreme challenges which symbolically represent a battle full of ups and downs which these patients are fighting each day. A triathlon is a sport that requires skills, effort, endurance and motivation. It combines three sports disciplines: running, cycling, and swimming. The athlete was engaged in these disciplines during his venture to the Olympus Mountain. Most important aspect of this humanitarian expedition was the power of will. The will to succeed equals the will to get well. In these extreme circumstances, the athlete had support from his team: project coordinator, Doctor of Medicine, nutritionist, mountain climbing expert and photographer. Due to daily exhausting physical activity, the role of nutritionist played a significant part in his endeavor. Hence, the dietary plan was adapted to the conditions of staying in camper vans and facing unexpected challenges. Used methods were: Anthropometry (height, weight, BMI); instrument based on bioelectrical impedance method (BIA); software Program Prehrane 5.0; creating a dietary plan for 11 days including food preferences, energy needs and endurance parameters. Expected outcome refers to meeting the nutritional needs of the athlete with the aim of maintaining endurance and energy.

This work is part of the project “Humanity as a Forgotten Olympic Discipline” which represents a humanitarian expedition where an athlete will be enduring 13 days of a triathlon starting at the Faculty of Agriculture and Food Sciences, University of Sarajevo, Bosnia and Herzegovina, and finishing at the top of the Olympus Mountain in Greece. The primary goal of this project was to collect financial resources for the purpose of treating patients with cancer. Through his actions, the triathlon athlete faced extreme challenges which symbolically represent a battle full of ups and downs which these patients are fighting each day. A triathlon is a sport that requires skills, effort, endurance and motivation. It combines three sports disciplines: running, cycling, and swimming. The athlete was engaged in these disciplines during his venture to the Olympus Mountain. Most important aspect of this humanitarian expedition was the power of will. The will to succeed equals the will to get well. In these extreme circumstances, the athlete had support from his team: project coordinator, Doctor of Medicine, nutritionist, mountain climbing expert and photographer. Due to daily exhausting physical activity, the role of nutritionist played a significant part in his endeavor. Hence, the dietary plan was adapted to the conditions of staying in camper vans and facing unexpected challenges. Used methods were: Anthropometry (height, weight, BMI); instrument based on bioelectrical impedance method (BIA); software Program Prehrane 5.0; creating a dietary plan for 11 days including food preferences, energy needs and endurance parameters. Expected outcome refers to meeting the nutritional needs of the athlete with the aim of maintaining endurance and energy.

Red clover (Trifolium pratense L.) is found in southeast Europe and Anatolia. Its primary traditional medicinal use includes the treatment of various conditions of the upper respiratory tract. In recent years, its isoflavones have become the focus of research aimed at developing treatments to alleviate menopausal symptoms. Reduced levels of circulating estrogen due to reduced ovarian function can cause short-term symptoms such as hot flashes, palpitations, difficulty sleeping, headaches, fatigue, mood disorders and reduced concentration but also long-term chronic conditions, such as cardiovascular disease, accelerated weight and bone mass loss, atrophic vaginitis, osteoporosis, and cognitive impairment. The aim of this narrative review was to analyze the effects of commercially available and standardized red clover extracts on menopausal women. Eight randomized controlled trials on a total of 8769 menopausal women (aged 40 to 65 years) evaluated the effect of red clover isoflavone extract on menopausal symptoms. In all studies, isoflavone extract treatment showed improvement in all menopausal symptoms, including some common comorbidities, namely, hot flashes (1487 women, 25%), blood lipids (1155 women, 19%), atherosclerosis (6938 women, 79%), risk of breast cancer and endometrial cancer (428 women, 5%), osteoporosis and osteopenia (555 women, 6%), and menopause-related cognitive impairment (3530 women, 40%).