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undergraduate thesis
Analiza školskih jelovnika prema Healthy Meal standardu
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2020. urn:nbn:hr:159:148177
Kreš, Patricija
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

Kreš, P. (2020). Analiza školskih jelovnika prema Healthy Meal standardu (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:148177

Kreš, Patricija. "Analiza školskih jelovnika prema Healthy Meal standardu." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2020. https://urn.nsk.hr/urn:nbn:hr:159:148177

Kreš, Patricija. "Analiza školskih jelovnika prema Healthy Meal standardu." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2020. https://urn.nsk.hr/urn:nbn:hr:159:148177

Kreš, P. (2020). 'Analiza školskih jelovnika prema Healthy Meal standardu', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 03 September 2024, https://urn.nsk.hr/urn:nbn:hr:159:148177

Kreš P. Analiza školskih jelovnika prema Healthy Meal standardu [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2020 [cited 2024 September 03] Available at: https://urn.nsk.hr/urn:nbn:hr:159:148177

P. Kreš, "Analiza školskih jelovnika prema Healthy Meal standardu", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2020. Available at: https://urn.nsk.hr/urn:nbn:hr:159:148177

Metadata
TitleAnaliza školskih jelovnika prema Healthy Meal standardu
Title (english)Analysis of school menus based on the Healthy Meal Standard
AuthorPatricija Kreš
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 country2020-09-01, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Nutrition
Abstract
Školska prehrana jedan je od čimbenika koji sudjeluje u stvaranju prehrambenih navika djece, stoga mora biti kvalitetna i osigurati sve makronutrijente u dovoljnim količinama za rast i razvoj djeteta. Cilj ovog rada je energetsko-makronutritivna analiza školskih jelovnika prema Healthy Meal Standardu (HMS) za djecu u dobi 7-9 godina te njihova usporedba s obrocima izdanim od strane USDA. Vrijednosti energije, bjelančevina, masti i ugljikohidrata dobivene analizom 50 suhih obroka od 20% dnevne energetske vrijednosti i 50 kuhanih obroka od 35% dnevne energetske vrijednosti u skladu su s preporučenim vrijednostima i u skladu s Nacionalnim smjernicama za prehranu djece u osnovnim školama. HMS ukazuje na važnu ulogu nutricionista u kreiranju školskih jelovnika jer su sve kombinacije energetski i makronutritivno usklađene s minimalnim odstupanjima, koja su ispod granice tolerancije od CV=10%. Međutim, taj trend nije ustanovljen i za USDA prijedloge tzv. Pametnih snackova, čije su se energetske vrijednosti kretale od iznimno niskih 23 kcal do gotovo 190 kcal bez usklađenja makronutrijenata.
Abstract (english)
School nutrition is one of the factors involved in creating children's eating habits, so it must be of good quality and provide all macronutrients in sufficient quantities for the growth and development of the child. The aim of this paper is energy-macronutrient analysis of school menus according to the Healthy Meal Standard (HMS) for children aged 7-9 years and their comparison with meals issued by the USDA. The values of energy, proteins, fats and carbohydrates obtained by analyzing 50 dry meals of 20% of the daily energy value and 50 cooked meals of 35% of the daily energy value are in accordance with the recommended values and in accordance with the National Guidelines for Primary School Nutrition. HMS point to the important role of nutritionists in creating school menus because all combinations are aligned in the content of energy and macronutrients, with minimal deviations, which are below the tolerance limit of CV=10%. However, this trend has not been established for the USDA proposals, the so-called Smart snacks, whose energy values ranged from extremely low 23 kcal to almost 190 kcal without macronutrient matching.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:148177
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 on2020-11-03 14:23:02