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master's thesis
Održivost u sustavu društvene prehrane - primjer studentskih jelovnika
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2023. urn:nbn:hr:159:737496
Vukadinović, Nikola
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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Vukadinović, N. (2023). Održivost u sustavu društvene prehrane - primjer studentskih jelovnika (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:737496

Vukadinović, Nikola. "Održivost u sustavu društvene prehrane - primjer studentskih jelovnika." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2023. https://urn.nsk.hr/urn:nbn:hr:159:737496

Vukadinović, Nikola. "Održivost u sustavu društvene prehrane - primjer studentskih jelovnika." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2023. https://urn.nsk.hr/urn:nbn:hr:159:737496

Vukadinović, N. (2023). 'Održivost u sustavu društvene prehrane - primjer studentskih jelovnika', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 07 November 2024, https://urn.nsk.hr/urn:nbn:hr:159:737496

Vukadinović N. Održivost u sustavu društvene prehrane - primjer studentskih jelovnika [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2023 [cited 2024 November 07] Available at: https://urn.nsk.hr/urn:nbn:hr:159:737496

N. Vukadinović, "Održivost u sustavu društvene prehrane - primjer studentskih jelovnika", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2023. Available at: https://urn.nsk.hr/urn:nbn:hr:159:737496

Metadata
TitleOdrživost u sustavu društvene prehrane - primjer studentskih jelovnika
Title (english)Sustainability in the social food system - a case study on student menus
AuthorNikola Vukadinović
MentorJasenka Gajdoš Kljusurić (mentor)
Committee memberZvonimir Šatalić (predsjednik povjerenstva)
Committee memberAna Jurinjak Tušek (član povjerenstva)
Committee memberAnet Režek Jambrak (član povjerenstva)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Process Engineering)
(Laboratory for Measurement, Regulation and Automatisation)
Zagreb
Defense date and country2023-09-29, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Nutrition
Abstract
Koncept održive prehrane potiče iz 80-ih godina prošlog stoljeća, ali se unazad zadnjih deset godina bilježi pojačani interes za njegovom primjenom. Kako bi se moglo utvrditi koji su obrasci prehrane održivi razvijene su mnoge metode i alati, a jedan od njih je i online računaljka za procjenu održivosti jela/jelovnika tzv. NAHGAST (njem. Nachhaltigkeitsbewertung). Cilj ovog rada je analizirati održivost jela/jelovnika u sustavu društvene prehrane, na primjeru jela odnosno jelovnika u studentskim restoranima, primjenom navedene online računaljke. Održivosti je praćena za tri kategorije jelovnika (vegetarijanski, mesni i kombinirani), a kao kategorije procjene su praćeni sljedeći parametri: (i) okolišni (materijalni i CO₂ otisak), (ii) zdravstveni odnosno nutritivni (energija, makronutrijenti, vlakna, sol i šećer) te (ii) društveni (dobrobit životinja i poštena trgovina). Rezultati analiza pokazuju značajne raspone za sve promatrane parametre u sve tri kategorije jelovnika te neusklađenost postojećih normativa s preporukama održive prehrane.
Abstract (english)
The concept of sustainable nutrition originates from the 80s of the last century, but over the last ten years there has been an increased interest in its application. In order to be able to determine which dietary patterns are sustainable, many methods and tools are developed, and one of them is an online calculator for assessing the sustainability of meals/menu, the so-called NAHGAST. The aim of this work is to analyze the sustainability of dishes/menus in the social catering system, using the example of student menu dishes, using the aforementioned online computer. Sustainability was monitored for three menu categories (vegetarian, meat and combined), and the following parameters were monitored as assessment categories: (i) environmental (material and CO₂ footprint), (ii) health and nutritional (energy, macronutrients, fiber, salt and sugar) and (ii) social (animal welfare and fair trade). The results of the analysis show significant ranges for all observed parameters in all three categories of the menu and the inconsistency of existing norms with sustainable nutrition recommendations.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:737496
Study programmeTitle: Nutrition
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra nutricionizma (magistar/magistra 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 on2024-05-29 08:02:16