Katija Ljubetić was born in Split. After she had graduated from grammar school, she enrolled to the Faculty of Chemistry and Technology in Split, choosing Mediterranean culture as her major. She graduated from college in October 2009, on the topic of: Insight in the phenol content in fruit and fruit products, thus acquiring the title: Chemistry and Technology of Mediterranean culture engineer.
As a student, she started working in the “SMS” laboratories-Production and development centre, where she did the research for her graduation paper. She was working as a technologist in the production of food supplements based on honey and other bee products for a year. Apart from making new recipes and dealing with production technology, she takes part in the registration of new products with the Ministry of Health and Social welfare.
By developing professional interests, she focuses on nutrition. She begins educating and offering nutritional advice through her work and the promotion of weight loss products, she is also in charge of programs for individual consulting and body mass index calculation using a special scale in different pharmacies on the area of Zadar, Split and Dalmatia and Dubrovnik and Neretva district. By using individual approach in the nutritive counselling and working on the strategy of making the right choice of a restrictive diet for people who wish to lose weight, she adapts weight loss product intake to the needs of each individual.
Guiding herself with the idea: ”it can always be healthier”, she engages herself in the project aimed to improve the quality of ”school lunches”, where together with the baking company introduces new, healthier recipes baked with whole grains and reorganizes the complete school menu in order to make it healthier. At the same time, she acquires experience as the system of food quality control manager in the production section and retail, by supervising production and educating employees.
She extends her further professional development by gaining experience in the field of food supplement production and cosmetics, where apart from working as a technologist, she also manages product registration according to the European regulations and also manages the system of food quality control (food supplements – in this case) by assessing good product practice.
In 2017 she finds employment in Jadranka hotels d.o.o. working as a nutritionist and food quality system manager. Handling direct implementation of new dishes and ingredients in the restaurant offer and raising the quality standard of that very choice, of its preparation and serving. She is a part of the multidisciplinary team, which consists of medical doctors, kinesiologists and nutritionists. Work in the nutritionist’s consulting room covers customer counselling through analyses of their eating habits, anthropometric analyses and making individulised diet programs. Apart from offering professional counselling to users of nutrition counselling, she also educates staff on healthy diets, on the control of food quality and on informing customers on food in accordance with proper regulations. By constantly developing herself professionally through her work and experience, she continues to take part in professional seminars and educations based on nutrition.
Nutrition or food science is a young scientific discipline that deals with relations between humans and food, and implications that stem from that relationship, which are then reflected on psychological, sociological, physiological, and biochemical aspect.
Nutrition is based on principles of chemistry, biology, mathematics, physics, biochemistry, anatomy, genetics, immunology, toxicology, epidemiology, and in practice it also includes scientific principles such as agriculture, food technology, biotechnology, anthropology, medicine, sociology, psychology, and economics.
A nutritionist is an expert in nutrition who helps people understand and apply scientific knowledge about food in order to maintain and improve their health.
Proper nutrition will help us maintain a strong immune system and desired body weight, as well as reduce the risk of developing chronic diseases such as obesity, diabetes, hypertension, cardiovascular diseases, and different types of cancer. This doesn’t mean we have to eat only bland food. Quite the contrary, it can be very tasty. One of the three basic principles of proper nutrition is exactly the diversity which means that we are allowed to eat absolutely everything, but the second principle tells us that we need to be moderate in our consumption. The third principle speaks to the balance, that is, the representation and proportions of macronutrients (carbohydrates, fat, and proteins) in our diet.
Today’s pace of life and poor dietary habits are one of the main factors in the development of chronic diseases. They are precisely the reason why the public needs to be informed and made aware of the impact that the food has on our health and disease prevention.