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undergraduate thesis
Računalno planiranje jelovnika za osobu s hipotireozom uzrokovanom Hashimoto tireoiditisom
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2024. urn:nbn:hr:159:559232
Ćosić, Sara
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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Ćosić, S. (2024). Računalno planiranje jelovnika za osobu s hipotireozom uzrokovanom Hashimoto tireoiditisom (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:559232

Ćosić, Sara. "Računalno planiranje jelovnika za osobu s hipotireozom uzrokovanom Hashimoto tireoiditisom." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2024. https://urn.nsk.hr/urn:nbn:hr:159:559232

Ćosić, Sara. "Računalno planiranje jelovnika za osobu s hipotireozom uzrokovanom Hashimoto tireoiditisom." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2024. https://urn.nsk.hr/urn:nbn:hr:159:559232

Ćosić, S. (2024). 'Računalno planiranje jelovnika za osobu s hipotireozom uzrokovanom Hashimoto tireoiditisom', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 11 January 2025, https://urn.nsk.hr/urn:nbn:hr:159:559232

Ćosić S. Računalno planiranje jelovnika za osobu s hipotireozom uzrokovanom Hashimoto tireoiditisom [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2024 [cited 2025 January 11] Available at: https://urn.nsk.hr/urn:nbn:hr:159:559232

S. Ćosić, "Računalno planiranje jelovnika za osobu s hipotireozom uzrokovanom Hashimoto tireoiditisom", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2024. Available at: https://urn.nsk.hr/urn:nbn:hr:159:559232

Metadata
TitleRačunalno planiranje jelovnika za osobu s hipotireozom uzrokovanom Hashimoto tireoiditisom
Title (english)Computerized menu planning for a person with hypothyroidism caused by Hashimoto thyroiditis
AuthorSara Ćosić
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 country2024-09-10, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Nutrition
Abstract
Hashimoto tireoiditis (HT) je autoimuna bolest koja dovodi do nepravilnog izlučivanja hormona štitne žlijezde te se smatra vodećim uzrokom hipotireoze u razvijenim državama. Cilj ovoga rada bio je opti miranje dnevnog unosa prema postojećih pet jelovnika, prilagođenih oboljelima od HT-a. Izračun ener gije i nutrijenata koji imaju utjecaja na funkciju štitne žlijezde (jod, selen, željezo, cink i vitamin D) pro veden je korištenjem Danske baze podataka o kemijskom sastavu namirnica. U optimiranju je korišten program LINDO program, a kao funkcija cilja postavljen je maksimalan unos joda, dok su sadržaj nut rijenata i energija pojedinih jela ograničenja modela. Optimalnu ponudu predstavljala su četiri obroka s energetskom vrijednosti od 1849 kcal (preporuka: 1878 kcal) te 187,8 µg joda (preporuka: 150 µg/dan). Danska baza podataka kemijskog sastava hrane pokazala se kvalitetnim izvorom informacija prilikom kreiranja jelovnika za oboljele od HT-a zbog posjedovanja informacija o sadržaju joda u namirnicama, što nije slučaj u drugim, često korištenim bazama kemijskog sastava hrane, kao npr. USDA tablice.
Abstract (english)
Hashimoto thyroiditis (HT) is an autoimmune disease that disrupts thyroid hormone secretion and is the leading cause of hypothyroidism in developed countries. This study aimed to optimize the daily dietary intake for patients with HT, based on five existing menus. Energy and nutrient calculations, focusing on thyroid-related nutrients (iodine, selenium, iron, zinc, and vitamin D), were performed using the Danish food composition database. The LINDO program was employed for optimization, with max imum iodine intake set as the objective function, while nutrient content and energy values of individual dishes served as constraints. The optimal diet consisted of four meals with an energy value of 1,849 kcal (recommended: 1,878 kcal) and an iodine intake of 187.8 µg (recommended: 150 µg/day). The Danish food composition database proved to be a valuable resource for menu planning for HT patients, particularly due to its comprehensive information on iodine content, which is often lacking in other widely used food composition databases, such as the USDA tables.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:559232
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 on2024-09-23 09:37:38