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undergraduate thesis
Sličnosti i razlike baza podataka o kemijskom sastavu namirnica
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2013. urn:nbn:hr:159:917486
Resman, Bernarda
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

Resman, B. (2013). Sličnosti i razlike baza podataka o kemijskom sastavu namirnica (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:917486

Resman, Bernarda. "Sličnosti i razlike baza podataka o kemijskom sastavu namirnica." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2013. https://urn.nsk.hr/urn:nbn:hr:159:917486

Resman, Bernarda. "Sličnosti i razlike baza podataka o kemijskom sastavu namirnica." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2013. https://urn.nsk.hr/urn:nbn:hr:159:917486

Resman, B. (2013). 'Sličnosti i razlike baza podataka o kemijskom sastavu namirnica', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 23 December 2024, https://urn.nsk.hr/urn:nbn:hr:159:917486

Resman B. Sličnosti i razlike baza podataka o kemijskom sastavu namirnica [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2013 [cited 2024 December 23] Available at: https://urn.nsk.hr/urn:nbn:hr:159:917486

B. Resman, "Sličnosti i razlike baza podataka o kemijskom sastavu namirnica", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2013. Available at: https://urn.nsk.hr/urn:nbn:hr:159:917486

Metadata
TitleSličnosti i razlike baza podataka o kemijskom sastavu namirnica
Title (english)Similarities and differences between food composition databases
AuthorBernarda Resman
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 country2013-07-10, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Nutrition
Abstract
Baze podataka pružaju vrijednosti o energiji i sadržaju hranjivih tvari (npr. sadržaj makro i mikronutrijenata, aminokiselina itd.), za svaku navedenu namirnicu i nazivaju se baze podataka o kemijskom sastavu namirnica. Različite zemlje razvijaju svoje baze sukladno učestalim namirnicama koje se u njoj konzumiraju te definiraju koji će se nutrijenti navoditi u bazama, uz svaku namirnicu. Cilj ovog rada je ustanoviti potencijalne razlike u različitim bazama o kemijskom sastavu namirnica jer se upravo one koriste u analizi i evaluaciji jela i jelovnika. Uspoređene su 4 baze podataka: Finska (FINELI); Njemačka (LEBTAB); Švedska (NFA) i Američka (NCC) i ustanovljene su razlike koje su rezultat biološkog utjecaja (npr. poljoprivredni kraj i stabilnost nutrijenata) te korištenja različitih analitičkih metoda u određivanju sadržaja nutrijenta i algoritama koji se koriste u izračunu nutritivnog sastava (kod degradacije i sl). Zato je važno, prilikom korištenja baza podataka o kemijskom sastavu namirnica, koristiti onu bazu podataka koja sadrži što sličnije namirnice (sorta i uzgoj) i koristi slične metode u detekciji sadržaja nutrijenata.
Abstract (english)
Databases provides values for energy and nutrients content (e.g. content of macro- and micronutrients, amino acids, etc.) for each of these foods and they are called food composition databeses. Different countries develop their databases in accordance with frequent food which are consumed and define which nutrient are listed in the databases with each food item. The aim of this work was to determine potential differences in different food composition databases because they are used in the analysis and evaluation of dishes and menus. Four databases were compared: Finland (FINELI); Germany (LEBTAB); Sweden (NFA) and US (NCC) and differences are noticed that are the result of biological effects (e.g. agricultaral area and the stability of nutrients) and the use of different analytical methods to determine nutrient content and algorithms that are used in calculating the nutritional compostition (by degradation, etc.). Therefore it's important, when you use food composition database, to use database that contains similar foods (variety and cultivation) and use similar methods in detection of nutrient content.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:917486
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 on2017-05-03 08:04:16