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undergraduate thesis
Dimenzije u računalnom planiranju jelovnika
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2012. urn:nbn:hr:159:034934
Brazdičić, Ena
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Process Engineering
Laboratory for Measurement, Regulation and Automatisation

Institutional repository: Repository of the Faculty of Food Technology and Biotechnology

Cite this document

Brazdičić, E. (2012). Dimenzije u računalnom planiranju jelovnika (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:034934

Brazdičić, Ena. "Dimenzije u računalnom planiranju jelovnika." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2012. https://urn.nsk.hr/urn:nbn:hr:159:034934

Brazdičić, Ena. "Dimenzije u računalnom planiranju jelovnika." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2012. https://urn.nsk.hr/urn:nbn:hr:159:034934

Brazdičić, E. (2012). 'Dimenzije u računalnom planiranju jelovnika', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 07 October 2024, https://urn.nsk.hr/urn:nbn:hr:159:034934

Brazdičić E. Dimenzije u računalnom planiranju jelovnika [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2012 [cited 2024 October 07] Available at: https://urn.nsk.hr/urn:nbn:hr:159:034934

E. Brazdičić, "Dimenzije u računalnom planiranju jelovnika", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2012. Available at: https://urn.nsk.hr/urn:nbn:hr:159:034934

Metadata
TitleDimenzije u računalnom planiranju jelovnika
Title (english)Dimensions in computerized menu planning
AuthorEna Brazdičić
MentorJasenka Gajdoš Kljusurić (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Process Engineering)
(Laboratory for Measurement, Regulation and Automatisation)
Zagreb
Defense date and country2012-06-29, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Nutrition
Abstract
Složenost planiranja jela i/ili jelovnika se vrlo često umanjuje iako pravilno planiranje prehrane uključuje usklađivanje jelovnika (na dnevnoj, tjednoj razini) sa nizom preporuka, smjernica, kriterija i dimenzija te kombinacija koje moraju biti složene prema smjernicama zaključivanja na temelju pravila i/ili slučaja (Case-Based Reasoning, CBR i Rule-Based Reasoning, RBR). Ovaj rad prikazuje slijed planiranja jelovnika koji se odvija u nekoliko koraka – od prikupljanja smjernica i preporuka, do definiranja broja dana za koji se jelovnik planira. U radu su opisani koraci u pripremi planiranja jelovnika te je dan primjer jelovnika koji poštuje kriterije, dimenzije u planiranju uravnotežene prehrane kao i slaganje jelovnika prema pravilima zaključivanja na temelju slučaja i temelju pravila. U planiranje jela/jelovnika mogu se primijeniti i računala, ali je postupak predradnji kompleksan, što je prikazano u radu kroz jedan primjer koji predstavlja uravnoteženu ponudu koja zadovoljava sve kriterije i dimenzije u planiranju jela te se vodi smjernicama zaključivanja na temelju slučaja i pravila.
Abstract (english)
The complexity of meals/menu is often reduced, although balanced diet plan includes an adjustment of the menu (on a daily, weekly level) with a series of recommendations, guidelines, dimensions that should be considered as well as combinations that must be arranged according to the guidelines based on the rule-based and/or case-based reasoning (Case-Based Reasoning, CBR & Rule-Based Reasoning, RBR). This paper presents a sequence of menu planning that follows several steps - from data collection, guidelines and recommendations, to definition of the period for which the menu is planned. This paper describes the steps in preparing and planning of menus using a menu example that respects all mentioned criteria, dimensions in planning to achieve a balanced diet that is in accordance with rule and case-based reasoning. Application of computers in meal/menu planning also requires complex preparatory process, as is shown in this work through an example that represents a balanced offer that is a result of application of all the criteria and dimensions important in menu planning respecting the rule and case based reasoning rules.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:034934
Study programmeTitle: Nutrition
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) nutricionizma (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) nutricionizma)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2017-05-16 12:37:20