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undergraduate thesis
Održiva prehrana kroz primjer prehrane po krvnim grupama
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2022. urn:nbn:hr:159:476671
Martinko, Tara Gabriela
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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Martinko, T. G. (2022). Održiva prehrana kroz primjer prehrane po krvnim grupama (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:476671

Martinko, Tara Gabriela. "Održiva prehrana kroz primjer prehrane po krvnim grupama." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2022. https://urn.nsk.hr/urn:nbn:hr:159:476671

Martinko, Tara Gabriela. "Održiva prehrana kroz primjer prehrane po krvnim grupama." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2022. https://urn.nsk.hr/urn:nbn:hr:159:476671

Martinko, T. G. (2022). 'Održiva prehrana kroz primjer prehrane po krvnim grupama', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 23 December 2024, https://urn.nsk.hr/urn:nbn:hr:159:476671

Martinko TG. Održiva prehrana kroz primjer prehrane po krvnim grupama [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2022 [cited 2024 December 23] Available at: https://urn.nsk.hr/urn:nbn:hr:159:476671

T. G. Martinko, "Održiva prehrana kroz primjer prehrane po krvnim grupama", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2022. Available at: https://urn.nsk.hr/urn:nbn:hr:159:476671

Metadata
TitleOdrživa prehrana kroz primjer prehrane po krvnim grupama
Title (english)Sustainable nutrition through the example of blood type diet
AuthorTara Gabriela Martinko
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 country2022-07-08, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Nutrition
Abstract
Različite dijete, tj. obrasci prehrane od iznimnog su zanimanja krajnjim korisnicima, a jedna od tih dijeta je i prehrana po krvnim grupama koju je opisao dr. Peter D'Adamo kao 4 obrasca prehrane za 4 krvne grupe. U ovom radu je praćena održivost prehrane prema izvoru i sadržaju proteina iz krei-ranih dnevnih jelovnika za pojedine krvne grupe i procjena usklađenosti nutrijenata s potrebama ukoliko se osoba pridržava prehrane preporučene po pojedinoj krvnoj grupi.. Prema smjernicama za pojedine krvne grupe, osmišljeni su dnevni jelovnici kojima je izračunat energetsko-nutritivni sadržaj te su jelo-vnici zatim ocjenjivani s obzirom na održivost unosa proteina, koji je nazvan otiskom. Najveći otisak imao dnevni jelovnik krvne grupe 0 sa dodijeljenih 229,87 boda, slijedi krvna grupa B sa 211,60 boda, krvna grupa AB 170,62, a najmanji otisak ima jelovnik za krvnu grupu A s 138,02 boda. U prehrani za krvnu grupu A naglasak je na namirnicama biljnog podrijetla što ujedno pokazuje da je prehrana koja se primarno temelji na namirnicama biljnog podrijetla koje su lokalno i sezonski dostupne, najbolja za okoliš.
Abstract (english)
Different diets, are of great interest to end users, and one of these diets is the diet by blood groups, which was described by Dr. Peter D'Adamo as 4 ways of eating for 4 blood groups. In this paper, the sustainability of the diet according to the source and content of protein from the created daily menus for individual blood groups was monitored and it was assessed whether the adherence to the diet by individual blood group could satisfy the needs for all nutrients. According to the guidelines for individual blood groups, daily menus were designed to calculate the energy and nutrient content, and the menus were then evaluated for the sustainability of protein intake, which is called footprint. The largest imprint was the daily menu of blood group 0 with 229.87 points, followed by blood group B with 211.60 points, blood group AB 170.62, and the smallest imprint was the menu for blood group A with 138.02 points. In the blood group A diet, the emphasis is on plant-based foods, which also shows that a diet that is primarily based on plant-based foods that are available locally and seasonally is the best for the environment.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:476671
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 on2022-09-27 10:03:51