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master's thesis
Ugljični otisak i kvaliteta tri različita obrazaca prehrane: mediteranske, veganske i paleo dijete
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2023. urn:nbn:hr:159:791171
Rebić, Antonela
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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Rebić, A. (2023). Ugljični otisak i kvaliteta tri različita obrazaca prehrane: mediteranske, veganske i paleo dijete (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:791171

Rebić, Antonela. "Ugljični otisak i kvaliteta tri različita obrazaca prehrane: mediteranske, veganske i paleo dijete." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2023. https://urn.nsk.hr/urn:nbn:hr:159:791171

Rebić, Antonela. "Ugljični otisak i kvaliteta tri različita obrazaca prehrane: mediteranske, veganske i paleo dijete." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2023. https://urn.nsk.hr/urn:nbn:hr:159:791171

Rebić, A. (2023). 'Ugljični otisak i kvaliteta tri različita obrazaca prehrane: mediteranske, veganske i paleo dijete', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 04 January 2025, https://urn.nsk.hr/urn:nbn:hr:159:791171

Rebić A. Ugljični otisak i kvaliteta tri različita obrazaca prehrane: mediteranske, veganske i paleo dijete [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2023 [cited 2025 January 04] Available at: https://urn.nsk.hr/urn:nbn:hr:159:791171

A. Rebić, "Ugljični otisak i kvaliteta tri različita obrazaca prehrane: mediteranske, veganske i paleo dijete", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2023. Available at: https://urn.nsk.hr/urn:nbn:hr:159:791171

Metadata
TitleUgljični otisak i kvaliteta tri različita obrazaca prehrane: mediteranske, veganske i paleo dijete
Title (english)Carbon footprint and diet quality of three different diet patterns: Mediterranean, vegan, and paleo diet
AuthorAntonela Rebić
MentorJasenka Gajdoš Kljusurić (mentor)
Committee memberIrena Keser (predsjednik povjerenstva)
Committee memberTamara Jurina (član povjerenstva)
Committee memberIvana Rumbak (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 country2023-12-21, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Nutrition
Abstract
Preusmjeravanje prehrambenih izbora ka okolišno prihvatljivijim opcijama podrazumijeva prehranu koja je uravnotežena i raznolika te zadovoljava i kriterij održivosti. Održivost prehrambenih obrazaca odnosi se na njihov pozitivan utjecaj na okoliš, a najčešće se promatra kroz ugljični (CO₂) otisak. Stoga je u ovom radu osmišljena i analizirana sedmodnevna ponuda za tri popularna obrasca prehrane: mediteranski, veganski i paleo jelovnik. Uspoređene su energijsko-nutritivne ponude te njihov CO₂ otisak. CO₂ otisak u obzir uzima uzgoj, transport i sve korake proizvodnog procesa koji doprinose učinku konzumirane hrane na okoliš. Osim razlika u energiji, udjelima makronutrijenata, sadržaju mikronutrijenata, utvrđene su i značajne razlike u promatranom kriteriju održivosti te se mediteranski način prehrane izdvojio s najmanjim CO₂ otiskom tj. smatra se najodrživijim. S druge strane, paleo prehrana, zbog visokog unosa crvenog mesa, ne zadovoljava uvjete održivosti te ima iznimno visok ugljični otisak.
Abstract (english)
Redirecting food choices towards more environmentally friendly options implies balanced and diverse diet meeting the criterion of sustainability. The sustainability of food patterns refers to their positive impact on the environment and is most often observed through the carbon (CO₂) footprint. Therefore, this paper designed and analyzed a seven-day offer for three popular dietary patterns: Mediterranean, vegan and paleo menu. Energy-nutritional offers and their CO₂ footprint were compared. The CO₂ footprint considers cultivation, transport and all steps of the production process that contribute to the effect of consumed food on the environment. In addition to differences in energy, macronutrients, and micronutrient content, significant differences were also found in the observed sustainability criterion, and the Mediterranean way of eating stood out with the smallest CO₂ footprint, i.e. the most sustainable. On the other hand, the paleo diet, due to the high intake of red meat, does not meet the conditions of sustainability and has an extremely high carbon footprint.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:791171
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 on2024-06-04 10:01:53