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undergraduate thesis
Razvoj i primjena konceptualnih modela u dijetoterapiji kod žučnih bolesti
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2022. urn:nbn:hr:159:824434
Jukić, Ivona
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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Jukić, I. (2022). Razvoj i primjena konceptualnih modela u dijetoterapiji kod žučnih bolesti (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:824434

Jukić, Ivona. "Razvoj i primjena konceptualnih modela u dijetoterapiji kod žučnih bolesti." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2022. https://urn.nsk.hr/urn:nbn:hr:159:824434

Jukić, Ivona. "Razvoj i primjena konceptualnih modela u dijetoterapiji kod žučnih bolesti." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2022. https://urn.nsk.hr/urn:nbn:hr:159:824434

Jukić, I. (2022). 'Razvoj i primjena konceptualnih modela u dijetoterapiji kod žučnih bolesti', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 10 November 2024, https://urn.nsk.hr/urn:nbn:hr:159:824434

Jukić I. Razvoj i primjena konceptualnih modela u dijetoterapiji kod žučnih bolesti [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2022 [cited 2024 November 10] Available at: https://urn.nsk.hr/urn:nbn:hr:159:824434

I. Jukić, "Razvoj i primjena konceptualnih modela u dijetoterapiji kod žučnih bolesti", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2022. Available at: https://urn.nsk.hr/urn:nbn:hr:159:824434

Metadata
TitleRazvoj i primjena konceptualnih modela u dijetoterapiji kod žučnih bolesti
Title (english)Development and application of conceptual models in diet therapy for biliary diseases
AuthorIvona Jukić
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 country2022-07-18, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Nutrition
Abstract
Bolesti žučnjaka i žučnih vodova iznimno su česte bolesti probavnog trakta koje najčešće zah-vaćaju žene u starijoj životnoj dobi. Bolesnici se stoga moraju pridržavati određenih smjernica koje im zabranjuju konzumacije nekih vrsta namirnica ili načina njihove pripreme. Stoga su u ovom radu osmišljena tri konceptualna modela koji daju upute što bolesnici mogu koristiti kao zamjene za jaje, koje voće i koje povrće se preferira i na koji način bi ga se trebalo pripremati. Također su prema izrađenim konceptualnim modelima prilagođeni recepti i prijedlog jelovnika za četiri dana. Osmišljen četverodnevni jelovnik (1969 ± 85,7 kcal) može poslužiti kao pomoć u pridržavanju preporuka te pruža ideje za pripreme jela. Analiza jelovnika pokazuje kako su energetski i makronutritivno usklađeni s preporukama, što je svakako poželjno jer se korisniku želi osigurati kvaliteta i olakšati prve korake suočavanja s bolešću.
Abstract (english)
Diseases of the gallbladder and bile ducts are extremely common diseases of the digestive tract that most often affect women in old age. Patients must therefore adhere to certain guidelines that prohibit them from consuming certain types of food or the way they are prepared. There-fore, in this paper, three conceptual models were designed that give instructions on what pa-tients can use as substitutes for eggs, which fruits and vegetables are preferred and how they should be prepared. Recipes and a menu proposal for four days were also adjusted according to the created conceptual models. A designed four-day menu (1969 ± 85.7 kcal) can be used as an aid in following the recommendations and provides ideas for preparing meals. Analysis of the menu shows that the energy and macronutrients are in line with the recommendations, which is certainly desirable because the user wants to ensure quality and facilitate the first steps in deal-ing with the disease.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:824434
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 on2022-11-17 12:33:22