prikaz prve stranice dokumenta Kvantitativni modeli namirnica i obroka
Access restricted to students and staff of home institution
undergraduate thesis
Kvantitativni modeli namirnica i obroka
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2014. urn:nbn:hr:159:183968
Hrnjkaš, Darija
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

Hrnjkaš, D. (2014). Kvantitativni modeli namirnica i obroka (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:183968

Hrnjkaš, Darija. "Kvantitativni modeli namirnica i obroka." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2014. https://urn.nsk.hr/urn:nbn:hr:159:183968

Hrnjkaš, Darija. "Kvantitativni modeli namirnica i obroka." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2014. https://urn.nsk.hr/urn:nbn:hr:159:183968

Hrnjkaš, D. (2014). 'Kvantitativni modeli namirnica i obroka', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 23 December 2024, https://urn.nsk.hr/urn:nbn:hr:159:183968

Hrnjkaš D. Kvantitativni modeli namirnica i obroka [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2014 [cited 2024 December 23] Available at: https://urn.nsk.hr/urn:nbn:hr:159:183968

D. Hrnjkaš, "Kvantitativni modeli namirnica i obroka", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2014. Available at: https://urn.nsk.hr/urn:nbn:hr:159:183968

Metadata
TitleKvantitativni modeli namirnica i obroka
Title (english)Quantitative models of foods and meals
AuthorDarija Hrnjkaš
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 country2014-09-11, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Nutrition
Abstract
Teško je procijeniti koliko je primjereno nešto konzumirati. Cilj ovog rada je ispitati kako broj jedinica (pojedinačna vs. više jedinica), vrsta jela i energetska gustoća hrane ometaju točne procjene veličine porcija. 32 osobe (15 muškaraca i 17 žena) trebale su procijeniti broj porcija, sadržaj masti i energije za 33 namirnice, od kojih 12 sa više-jedinica, te 21 sa pojedinačnim jedinicama hrane. Sve namirnice bile su označene kao "napitak" (n=4), "obrok" (n=13) ili "užina" (n=16). Odstupanja u procijeni porcija u odnosu na referentne vrijednosti mjerena su uz pomoć omjera procijenjene porcije i njene referenetne vrijednosti. Većina ispitanika podcijenila je broj prikazanih porcija. Namirnice sa pojedinačnim-jedinicama i one označene kao obrok ili napitak, procijenjene su sa većom pogreškom nego naimrnice sa više-jedinica i užine. Dok je broj porcija namirnica s vrlo niskom, niskom i srednjom energetskom gustoćom uglavnom bio podcijenjen, broj porcija za namirnice visoke energetske gustoće bio je uglavnom precijenjen.
Abstract (english)
Estimating how much is appropriate to consume can be difficult. The aim of this work was to test how the number of units (single vs. multi-unit), meal type and food energy density disrupts accurate estimates of portion size. Thirty-two people (15 man and 17 women) were asked to estimate the number of portions, fat content and energy content for 33 different foods, items included 12 multi-units and 21 single unit foods. All foods were labelled as "drink" (n=4), "meal" (n=13) and "snack" (n=16). Departures in portion estimates from reference amounts were measured with the ration of the estimated portion and its reference value. Overall participants tended to underestimate the number of portions displayed. Single unit foods and those labelled as "meal" or "beverage" were estimate with greater error than multi-unit and "snack" foods. While the numbers of portions of very low, low and medium energy density foods were mostly underestimated, the number of portions for high energy density foods was mostly overestimated.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:183968
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 on2017-04-27 13:31:43