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master's thesis
Optimiranje prehrane za osobu s hipertenzijom
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2010. urn:nbn:hr:109:392840
Škoro, Vedrana
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

Škoro, V. (2010). Optimiranje prehrane za osobu s hipertenzijom (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:392840

Škoro, Vedrana. "Optimiranje prehrane za osobu s hipertenzijom." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2010. https://urn.nsk.hr/urn:nbn:hr:109:392840

Škoro, Vedrana. "Optimiranje prehrane za osobu s hipertenzijom." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2010. https://urn.nsk.hr/urn:nbn:hr:109:392840

Škoro, V. (2010). 'Optimiranje prehrane za osobu s hipertenzijom', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 22 November 2024, https://urn.nsk.hr/urn:nbn:hr:109:392840

Škoro V. Optimiranje prehrane za osobu s hipertenzijom [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2010 [cited 2024 November 22] Available at: https://urn.nsk.hr/urn:nbn:hr:109:392840

V. Škoro, "Optimiranje prehrane za osobu s hipertenzijom", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2010. Available at: https://urn.nsk.hr/urn:nbn:hr:109:392840

Metadata
TitleOptimiranje prehrane za osobu s hipertenzijom
Title (english)Optimization of diet for person with hypertension
AuthorVedrana Škoro
MentorDamir Magdić (mentor)
Committee memberDaniela Čačić Kenjerić (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 country2010-10-19, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Food Safety and Quality
Abstract
Odgovarajuće promjene prehrane su najbolja prevencija kardiovaskularnih bolesti. Cilj ovog rada je bio sastaviti tjedni jelovnik s doručkom, ručkom, međuobrokom i večerom za osobu s hipertenzijom, primjenom linearnog programiranja u računalnom programu Microdiet. Prilikom sastavljanja jelovnika treba se pridržavati nekoliko ključnih prehrambenih preporuka, poput smanjenog unosa masti, kolesterola i natrija te povećanog unosa prehrambenih vlakana i drugih hranjivih tvari koje pozitivno utječu na krvni tlak. Simulacijom je zadovoljen unos gotovo svih praćenih hranjivih tvari.
Abstract (english)
Adequate dietary changes are the best prevention of cardiovascular diseases. The aim of this work was to compile a weekly menu for a person with hypertension, with breakfast, lunch, afternoon snack and dinner, using Microdiet software's linear programming. Planning such menus, should observe several key nutritional recommendations, e. g. reduced fat, cholesterol and sodium intakes, and increased intakes of dietary fiber and other nutrients which positively affect blood pressure. The simulation met dietary recommendations for almost all surveyed nutrients.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:392840
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 Science and Nutrition
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra inženjer/inženjerka nutricionizma i znanosti o hrani (magistar/magistra inženjer/inženjerka nutricionizma i znanosti o hrani)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2015-12-15 14:58:17