Introduction: Selection of optimal nutrition for physical activity of sportsmen depends on several factors, and includes the type and duration of exercises, total energy consumption, time needed for recovery, andnutritional preferences. Proper nutrition of sportsmen relies on adequate combination and participation of all the macronutrients. The aim of this research was to analyse and determine the nutritional awareness andhabits of sportsmen depending on their age and type of sports they indulge.Methods: This is a cross-sectional, descriptive, and analytical study undertaken from May to July 2011 on the sample of 100 examinees/sportsmen of the Football Club “Željeznicar“ and Basketball Club “Bosna“.Results: General awareness of sportsmen on basic principles of proper nutrition is unsatisfactory. Statisticalsignificance per type of sport and age of sportsmen is proved through representation of macronutrients in their nutrition. For 49.1% footballers and 52% sportsmen over 19 years of age the most important combinationof macronutrients resembles the model of carbohydrates-proteins-fats, while 48.9% of basketballers and sportsmen under 18 prefer proteins-carbohydrates-fats. The study had shown a statistically significantdifference (p=0.01) between the footballers and basketballers with regard to the type of meal they consume before the trainings.Conclusion: Insufficient knowledge on the subject reflects in bad nutritional habits, especially those related to the number and arrangement of daily meals in comparison to respective sports activities.

Introduction: Diabetes mellitus (DM) type 2 is a heterogeneous disorder of complex etiology that occurs in response to genetic influences and impacts of the external environment. There are numerous risk factors thatcontribute to the development of type 2 diabetes such as: heritage, overabundant food and as a consequence of obesity in animals, physical inactivity, the presence of hypertension, psychogenic stress and many others. The aim of this study is to analyze and determine the existence of risk factors for type 2 diabetes in patients of all ages and both sexes treated in the general practice of the Health Centres for municipality Ilidza.Methods: The research is cross-sectional study, which is carried out in February 2010 in the general practice of the Health Centres for municipality Ilidža. Research instrument was a questionnaire and anthropometric measurements.Results: The results show us that in our sample 62% of patients had increased body mass index 25% of male respondents and 48% of females has waist I and II risks, both sexes are fairly large percentage (40%) inactive, a large percentage of respondents (52%) taking antihypertensive medications, 21% of respondents have a genetic predisposition of developing diabetes.Conclusions: There is a risk of developing type 2 diabetes in a large percentage of patients. Risk factors, important for the development of type 2 diabetes, were present at more than half of examinees and promotion of health and healthy lifestyles is necessary in all age groups.

Introduction: The role of salt in the diet is very important, however what effect will lead to its entry into the organism depends on the amount of salt ingested. Elevated salt intake is a risk factor for hypertension, heart disease, adversely affects the kidneys, helps the development of osteoporosis. The aim was to examine sodium intake in the student population through an objective assessment of nutrition students and the students' subjective experience of salty foods and salty foods influence on the organism.Methods: The research is cross-sectional study, which is carried out in April 2010 among students at the University of Sarajevo.Results: More than half of students from the FHS considers that the greatest amount of salt into the body, adding salt to food during the meal, 34% considered that it was during the preparation of food by 10% of processed products in the food industry and 4% said that it was the intake of salt, which naturally found in foods. Not in a group of students there who suffer from hypertension, while in their families the disease is present.Conclusions: Subjects eat a quantity of salt that are well above the recommended. This problem must be approached in a more organized educational, health educational and research terms.