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undergraduate thesis
Analiza veganskih obroka dojilja primjenom različitih baza podataka o kemijskom sastavu namirnica
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. urn:nbn:hr:159:055000
Čičević, Laura
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

Čičević, L. (2017). Analiza veganskih obroka dojilja primjenom različitih baza podataka o kemijskom sastavu namirnica (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:055000

Čičević, Laura. "Analiza veganskih obroka dojilja primjenom različitih baza podataka o kemijskom sastavu namirnica." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. https://urn.nsk.hr/urn:nbn:hr:159:055000

Čičević, Laura. "Analiza veganskih obroka dojilja primjenom različitih baza podataka o kemijskom sastavu namirnica." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. https://urn.nsk.hr/urn:nbn:hr:159:055000

Čičević, L. (2017). 'Analiza veganskih obroka dojilja primjenom različitih baza podataka o kemijskom sastavu namirnica', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 23 December 2024, https://urn.nsk.hr/urn:nbn:hr:159:055000

Čičević L. Analiza veganskih obroka dojilja primjenom različitih baza podataka o kemijskom sastavu namirnica [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2017 [cited 2024 December 23] Available at: https://urn.nsk.hr/urn:nbn:hr:159:055000

L. Čičević, "Analiza veganskih obroka dojilja primjenom različitih baza podataka o kemijskom sastavu namirnica", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2017. Available at: https://urn.nsk.hr/urn:nbn:hr:159:055000

Metadata
TitleAnaliza veganskih obroka dojilja primjenom različitih baza podataka o kemijskom sastavu namirnica
Title (english)Analysis of vegan meals for breastfeeding women using different databases of nutritional composition of food
AuthorLaura Čičević
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 country2017-07-17, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Nutrition
Abstract
Izrada i analiza veganskih obroka za dojilju smještenu na odjelu bolnice treba biti pomno napravljena kako bi se zadovoljile energetske i nutritivne potrebe majke i djeteta uz manju ponudu namirnica s obzirom na način prehrane. Jelovnik za tri dana koji se sastoji od zajutarka, doručka, ručka, užine i večere izrađen je uvrštavanjem jela prihvatljivih veganskom načinu prehrane, a koja se i inače pripremaju u bolničkoj kuhinji. Unosom namirnica u različite baze podataka: bazu podataka koja se koristi u bolnici Sv. Duh i najčešće korištenu bazu podataka o nutritivnom sastavu namirnica, USDA bazu, dobiveni su rezultati o odstupanjima vrijednosti za energiju između ove dvije baze. Veća, neprihvatljiva odstupanja koja upućuju na potrebu za usklađivanjem vrijednosti između baza ustanovljena su u jednom od 2 međuobroka – doručku i to radi velikih odstupanja u energetskim vrijednostima svježeg voća.
Abstract (english)
The preparation and analysis of vegan meals for breastfeeding woman in the hospitals department should be carefully tailored to meet the energy and nutritional needs of mothers and infants. The three-day menu, consisting of snacks, breakfasts, lunches, snacks and dinners, is made by incorporating dishes that are acceptable in vegan diet and are prepared in the hospital's kitchen. By entering foods into different food composition databases (FCDB) were calculated the energy offers. The databases used are the hospital FCDB “Sv. Duh” and the most commonly used food base database, the USDA FCDB. Larger, unacceptable deviations pointing to the need for harmonization between FCDBs and the main differences have been established in one of five daily meals - breakfast due to large deviations in the energy values of fresh fruit.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:055000
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 conditionsOpen access
Terms of useLicence In copyright icon
Created on2017-07-17 10:22:19