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undergraduate thesis
Dinamički, matematički model za procjenu promjene tjelesne mase
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2020. urn:nbn:hr:159:837183
Poščić, Ana
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

Poščić, A. (2020). Dinamički, matematički model za procjenu promjene tjelesne mase (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:837183

Poščić, Ana. "Dinamički, matematički model za procjenu promjene tjelesne mase." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2020. https://urn.nsk.hr/urn:nbn:hr:159:837183

Poščić, Ana. "Dinamički, matematički model za procjenu promjene tjelesne mase." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2020. https://urn.nsk.hr/urn:nbn:hr:159:837183

Poščić, A. (2020). 'Dinamički, matematički model za procjenu promjene tjelesne mase', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 24 May 2024, https://urn.nsk.hr/urn:nbn:hr:159:837183

Poščić A. Dinamički, matematički model za procjenu promjene tjelesne mase [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2020 [cited 2024 May 24] Available at: https://urn.nsk.hr/urn:nbn:hr:159:837183

A. Poščić, "Dinamički, matematički model za procjenu promjene tjelesne mase", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2020. Available at: https://urn.nsk.hr/urn:nbn:hr:159:837183

Metadata
TitleDinamički, matematički model za procjenu promjene tjelesne mase
Title (english)Dynamic, mathematical model for estimating body change
AuthorAna Poščić
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 country2020-07-01, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Nutrition
Abstract
Matematički modeli primijenjeni u nutricionizmu koriste matematički jezik kako bi definirali ili opisali određeni sustav te se mogu koristiti za predviđanje dinamike promjene tjelesne mase. Jednodimenzionalni Heymsfield-ov model razvijen je primjenom modifikacija prethodno razvijenih modela te se može primijeniti i za predviđanja promjene tjelesne mase skupine, ali i pojedinaca. Validacija modela provedena je pomoću podatak triju studija; dvije studije koje prate restrikciju energetskog unosa i jedne studije koja prati prekomjerno hranjenje. Usporedba modela pokazala je bolje predviđanje konačnih, individualnih rezultata promjene tjelesne mase, kao i za slučajeve kalorijske restrikcije i prekomjerno hranjenje. Također se Heymsfield-ov model pokazao pouzdaniji, obzirom na vrlo malu standardnu devijaciju srednje apsolutne pogreške čime je smanjena maksimalna apsolutna pogreška za više od 60%. Upravo ga ove prednosti čine prikladnim za (i) korištenje u procjeni promjene tjelesne mase pojedinaca, (npr. pojedinačnih pacijenata) i (ii) objektivnim za mjerenje usklađenosti s propisanim planom prehrane, tj. energetskim unosom.
Abstract (english)
A mathematical model used in nutrition, use mathematical language to define or describe a particular system and an example of their use is to predict the dynamics of weight change. The one-dimensional Heymsfield's model developed using modifications of previously developed models is in use to predict changes in body weight of a group as well as individuals. Model validation was performed using data from three studies investigating models; two studies that track energy intake restriction and one study that monitors overfeeding. Model comparisons showed better predictions of definitive, individual outcomes of weight change, as well as for cases of calorie restriction and overfeeding. Heymsfield's model also proved to be more reliable, given the very small standard deviation of the mean absolute error, which reduced the maximum absolute error by more than 60%. These advantages make it suitable for (i) use in assessing the weight change of individuals (e.g. individual patients) and (ii) for objective compliance measuring with a prescribed diet plan, i.e. energy intake.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:837183
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 Attribution-NoDerivatives 4.0 International (CC BY-ND 4.0) icon
Created on2020-07-22 10:27:48