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master's thesis
Optimiranje tjednog jelovnika za adolescente s šećernom bolesti
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2009. urn:nbn:hr:109:508579
Nol, Luka
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Process Engineering
Sub-department of Modelling, Optimisation and Automatisation

Institutional repository: Repository of the Faculty of Food Technology Osijek

Cite this document

Nol, L. (2009). Optimiranje tjednog jelovnika za adolescente s šećernom bolesti (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:508579

Nol, Luka. "Optimiranje tjednog jelovnika za adolescente s šećernom bolesti." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2009. https://urn.nsk.hr/urn:nbn:hr:109:508579

Nol, Luka. "Optimiranje tjednog jelovnika za adolescente s šećernom bolesti." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2009. https://urn.nsk.hr/urn:nbn:hr:109:508579

Nol, L. (2009). 'Optimiranje tjednog jelovnika za adolescente s šećernom bolesti', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 25 December 2024, https://urn.nsk.hr/urn:nbn:hr:109:508579

Nol L. Optimiranje tjednog jelovnika za adolescente s šećernom bolesti [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2009 [cited 2024 December 25] Available at: https://urn.nsk.hr/urn:nbn:hr:109:508579

L. Nol, "Optimiranje tjednog jelovnika za adolescente s šećernom bolesti", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2009. Available at: https://urn.nsk.hr/urn:nbn:hr:109:508579

Metadata
TitleOptimiranje tjednog jelovnika za adolescente s šećernom bolesti
Title (english)Optimization of weekly menu for adolescent with diabetes
AuthorLuka Nol
MentorDamir Magdić (mentor)
Committee memberLjiljana Primorac (član povjerenstva)
Committee memberDamir Magdić (član povjerenstva)
Committee memberAntonija Perl Pirički (član povjerenstva)
Committee memberTomislav Klapec (član povjerenstva)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Process Engineering)
(Sub-department of Modelling, Optimisation and Automatisation)
Osijek
Defense date and country2009-07-22, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Cilj rada bio je optimirati tjedni jelovnik za muškog adolescenta sa šećernom bolesti primjenom računalnog programa LINDO. U program su s tim ciljem uneseni nutricionistički podaci za korištene namirnice i ograničenja s obzirom na RDA (engl. Recommended Dietary Allowances, odnosno preporučene dnevne količine) preporuke. Tako su dobiveni optimalni obroci koji zadovoljavaju sve nutritivne potrebe oboljelog adolescenta. Jelovnik je s obzirom na sastav namirnica primjeren za ljetno razdoblje. Na temelju dobivenih rezultata sastavljeni su obroci za svaki dan u tjednu i prikazani u pripadajućim tablicama. Optimiranjem je postignuta prosječna cijena obroka od 30,17 kuna. Rezultati u odnosu na ograničenja su unutar granica uz mala odstupanja. Primjenom linearnog programiranja i računalnog programa LINDO je znatno olakšan rad i ubrzan postupak optimiranja jelovnika. Ujednačena je i cijena obroka po danima u skladu sa zadatkom rada.
Abstract (english)
The aim of this work was to optimize menu for adolescent with diabetes using computer programme LINDO. The nutritional values for used food and restrictions regarding the RDA recommendations have been entered in program. Obtained optimal rations satisfy all nutritional needs of the adolescent. With the obtained results we composed the menu for each day in the week and shown them in tables. With the optimization we achived average menu price of 30,17 kuna. Results are within the limits with little deviations. With the use of linear programming and computer programme lindo the work has been eased and accelerated. The meal price has been standardized, what was the aim of this work.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:508579
ProjectNumber: 113-1130471-0451
Title: Prijenos topline i toplinska svojstva pri procesiranju hrane
Title: Heat transfer and thermal properties of food during processing
Leader: Bernarda Šeruga
Jurisdiction: Croatia
Funder: MZOS
Funding stream: ZP
ProjectNumber: 113-1130471-0592
Title: Nedestruktivne metode u procesima proizvodnje i čuvanja hrane
Title: Nondestructive methods in processes of food production and storage
Leader: Damir Magdić
Jurisdiction: Croatia
Funder: MZOS
Funding stream: ZP
Study programmeTitle: Food Technology and Process Engineering
Study programme type: university
Study level: graduate
Academic / professional title: diplomirani inženjer prehrambene tehnologije i procesnog inženjerstva (diplomirani inženjer prehrambene tehnologije i procesnog inženjerstva)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2015-12-04 13:35:24