prikaz prve stranice dokumenta Optimiranje jelovnika vegetarijanaca primjenom različitih baza podataka o nutritivnom sastavu hrane
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undergraduate thesis
Optimiranje jelovnika vegetarijanaca primjenom različitih baza podataka o nutritivnom sastavu hrane
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. urn:nbn:hr:159:186668
Orešković, Petra
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

Orešković, P. (2011). Optimiranje jelovnika vegetarijanaca primjenom različitih baza podataka o nutritivnom sastavu hrane (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:186668

Orešković, Petra. "Optimiranje jelovnika vegetarijanaca primjenom različitih baza podataka o nutritivnom sastavu hrane." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. https://urn.nsk.hr/urn:nbn:hr:159:186668

Orešković, Petra. "Optimiranje jelovnika vegetarijanaca primjenom različitih baza podataka o nutritivnom sastavu hrane." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. https://urn.nsk.hr/urn:nbn:hr:159:186668

Orešković, P. (2011). 'Optimiranje jelovnika vegetarijanaca primjenom različitih baza podataka o nutritivnom sastavu hrane', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 23 December 2024, https://urn.nsk.hr/urn:nbn:hr:159:186668

Orešković P. Optimiranje jelovnika vegetarijanaca primjenom različitih baza podataka o nutritivnom sastavu hrane [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2011 [cited 2024 December 23] Available at: https://urn.nsk.hr/urn:nbn:hr:159:186668

P. Orešković, "Optimiranje jelovnika vegetarijanaca primjenom različitih baza podataka o nutritivnom sastavu hrane", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2011. Available at: https://urn.nsk.hr/urn:nbn:hr:159:186668

Metadata
TitleOptimiranje jelovnika vegetarijanaca primjenom različitih baza podataka o nutritivnom sastavu hrane
Title (english)Optimization of vegetarian menus using various databases of nutritional composition of food
AuthorPetra Orešković
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 country2011-07-13, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Nutrition
Abstract
Optimiranje predstavlja traženje najpovoljnijeg rješenja nekog problema, te je u ovom radu primijenjeno u planiranju jelovnika vegetarijanaca, točnije, vegana. Cilj ovog rada bio je utvrditi postoje li razlike u dnevnoj ponudi s obzirom na to koju bazu podataka o nutritivnom sastavu hrane se koristi. Obrađena je ponuda od 4 dnevna jelovnika, te se u radu s hrvatskom, danskom i USDA bazom podatka o energetskom i nutritivnom sastavu namirnica pokazalo da se navedene baze podataka razlikuju u mnogočemu – od broja namirnica koje sadrže, broja podataka o tim namirnicama do samih vrijednosti za navedene podatke. Budući da niti jedna dnevna ponuda nije zadovoljila dnevne potrebe za izabranu osobu (21-godišnju veganku), primjenom linearnog optimiranja (koristeći program LINDO) tražio se jelovnik koji će zadovoljiti sva zadana ograničenja, i minimum, tj. maksimum vrijednosti kao funkciju cilja. Optimiranjem su dobiveni različiti rezultati optimalne dnevne ponude za doručak, ručak, večeru i međuobrok ovisno o tome iz koje su baze uzeti podaci o sadržaju energije i nutrijenata.
Abstract (english)
Optimization presents a search for the best solution of a problem and in this paper it was applied to menu planning of vegetarian (vegan) menu. The aim of this study was to determine whether there is, and what are the differences in the daily supply, due to the fact which database of nutritional composition of food was used. Four daily menus were analysed using the Croatian, Danish, and the USDA database containing information about the energy and nutritional content of food, and the first results have shown that these databases are different in many ways - the number of food they contain, the number of data about food as well as the values of that data. Since none of the daily offer succeeded to meet the daily needs of the selected person (21-year old vegan female), linear optimization was used (using LINDO program) in order to find the menu that will satisfy all constrains that were set up subjected to the objective function. The optimisation resulted with optimal daily offers that consisted from different offers of breakfast, lunch, dinner and snacks. The results differed because data of energy and nutrients were taken from different nutrition databases.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:186668
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
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Created on2017-05-18 11:56:23