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undergraduate thesis
Model pripreme za računalno planiranje dnevnog jelovnika i njegovih komponenti
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2020. urn:nbn:hr:159:730882
Eleršek, Antonio
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

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Eleršek, A. (2020). Model pripreme za računalno planiranje dnevnog jelovnika i njegovih komponenti (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:730882

Eleršek, Antonio. "Model pripreme za računalno planiranje dnevnog jelovnika i njegovih komponenti." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2020. https://urn.nsk.hr/urn:nbn:hr:159:730882

Eleršek, Antonio. "Model pripreme za računalno planiranje dnevnog jelovnika i njegovih komponenti." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2020. https://urn.nsk.hr/urn:nbn:hr:159:730882

Eleršek, A. (2020). 'Model pripreme za računalno planiranje dnevnog jelovnika i njegovih komponenti', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 07 June 2024, https://urn.nsk.hr/urn:nbn:hr:159:730882

Eleršek A. Model pripreme za računalno planiranje dnevnog jelovnika i njegovih komponenti [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2020 [cited 2024 June 07] Available at: https://urn.nsk.hr/urn:nbn:hr:159:730882

A. Eleršek, "Model pripreme za računalno planiranje dnevnog jelovnika i njegovih komponenti", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2020. Available at: https://urn.nsk.hr/urn:nbn:hr:159:730882

Metadata
TitleModel pripreme za računalno planiranje dnevnog jelovnika i njegovih komponenti
Title (english)Model used in computer planning of the daily menu and its components
AuthorAntonio Eleršek
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 country2020-09-15, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Nutrition
Abstract
Cilj ovog rada je ući u problematiku programa za izradu jelovnika i ponuditi shemu koja bi bila korisna pri izradi istog. U radu su obrađeni svi elementi koje program za izradu jelovnika treba imati. Izrađena je baza podataka namirnica i obroka kako bi na primjerima mogli biti objašnjeni problemi i predložena rješenja s kojima se susrećemo pri izradi programa. Na kraju je predložen konceptualni model za izradu programa koji planira jelovnik. Pri izradi baze podataka namirnica/jela i slaganja obroka korišten je program Excel, a za vizualizaciju rezultata i ciljeva u obliku dijagrama korišten je program Lucidchart. Rezultati navode na preispitivanje smislenosti podjele na uobičajene skupine hrane, izražen je problem porcioniranja hrane te se javlja pitanje može li se konzumacija određenih namirnica uopće uklopiti u predložene prehrambene smjernice. Osnovni zaključak ističe kako izrada obroka nije samo matematička kategorija, te kako interdisciplinarni pristup predstavlja ključ dobre aplikacije za planiranje jela/jelovnika.
Abstract (english)
Main goal of this paper is to go deeper in subject of menu making programs and to offer useful scheme for building one. This paper presents all the elements which menu making program contains. Food and meals database is created so it can be shown through examples which problems and solutions we face during the process of making the program. In the end, conceptual model for menu making program is proposed. Results suggest revaluation of existing food groups. Problem of dividing food into portions is highlighted, as well as question is it even possible to include some food into meals taking into account proposed food guidelines. In conclusion, we can say that meal planning is not just mathematical category and that key for good menu making program is interdisciplinary approach.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:730882
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 4.0 International (CC BY 4.0) icon
Created on2020-11-03 11:12:10