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master's thesis
Analiza i optimiranje prehrane za osobe koje se bave CrossFit-om
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2014. urn:nbn:hr:159:854689
Premoša, Tea
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Process Engineering
Laboratory for Measurement, Regulation and Automatisation

Cite this document

Premoša, T. (2014). Analiza i optimiranje prehrane za osobe koje se bave CrossFit-om (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:854689

Premoša, Tea. "Analiza i optimiranje prehrane za osobe koje se bave CrossFit-om." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2014. https://urn.nsk.hr/urn:nbn:hr:159:854689

Premoša, Tea. "Analiza i optimiranje prehrane za osobe koje se bave CrossFit-om." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2014. https://urn.nsk.hr/urn:nbn:hr:159:854689

Premoša, T. (2014). 'Analiza i optimiranje prehrane za osobe koje se bave CrossFit-om', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 19 April 2024, https://urn.nsk.hr/urn:nbn:hr:159:854689

Premoša T. Analiza i optimiranje prehrane za osobe koje se bave CrossFit-om [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2014 [cited 2024 April 19] Available at: https://urn.nsk.hr/urn:nbn:hr:159:854689

T. Premoša, "Analiza i optimiranje prehrane za osobe koje se bave CrossFit-om", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2014. Available at: https://urn.nsk.hr/urn:nbn:hr:159:854689

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Metadata
TitleAnaliza i optimiranje prehrane za osobe koje se bave CrossFit-om
Title (english)Analysis and optimization of nutrition for people who do CrossFit
AuthorTea Premoša
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 country2014-09-29, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Nutrition
Abstract
Optimiranje predstavlja traženje najpovoljnijeg rješenja nekog problema, a u ovom radu korišteno je kod planiranja prehrane za osobu koja se bavi CrossFit-om. Cilj ovog rada bio je uskladiti i uklopiti u dnevni jelovnik, koji se sastoji od 3 obroka i 2 međuobroka (zajutrak, doručak, ručak, užina, večera), prehrambene smjernice i preporuke za osobu koja se bavi CrossFit-om. Za optimiranje jelovnika korišteno je 48 varijabli koje predstavljaju 14 zajutraka, 9 doručaka, 9 ručaka, 7 užina i 9 večera. U ponudu su uključeni klasični i isplanirani jelovnici. Primjenom linearnog optimiranja (koristeći program LINDO) tražena su odgovarajuća rješenja koja će zadovoljavati sve parametre prema smjernicama za prehranu; preporučeni dnevni unos proteina od 30%, masti 30% te ugljikohidrata 40% od dnevnog energetskog unosa. Tražio se jelovnik koji će (i) zadovoljiti potrebe na energiji i navedenim makronutrijentima te onaj koji (ii) sadrži minimalan udio ugljikohidrata. Optimalna rješenja su zadovoljila dva tražena ciljana jelovnika (i) s idealnim unosom energije i udjelima makronutrijenata kao i onog (ii) s minimalnom količinom ugljikohidrata te povećanim udjelom proteina.
Abstract (english)
Optimization represents the search for the best solution of a problem and in this paper it was applied to menu planning for people who do CrossFit. The aim of this study was to coordinate and integrate into the daily menu, which is composed of 3 meals and 2 snacks (breakfast, brunch, lunch, snack, dinner), the dietary guidelines and recommendations for people who do CrossFit. 48 variables were analysed, consisting of 14 brunches, 9 breakfasts, 9 lunches, 7 snacks and 9 dinners. Classic and planned menus were used in the linear optimization (using LINDO programme). Aim was to find a daily menu that will meet all the the energy and nutritional needs with recommended daily intake of 30% proteins, 30% fats and 40% carbohydrates. Reguired was a daily menu that will (i) meet the needs of energy and macronutrients as listed, and one that (ii) will contain a minimal share of carbohydrates. The final result was optimal solutions that meet two target menus; (i) ideal intake of energy and macronutrients in the set limit range and that (ii) with a minimal amount of carbohydrates and increased protein content.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:854689
Study programmeTitle: Nutrition
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra nutricionizma (magistar/magistra nutricionizma)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
RepositoryRepository of the Faculty of Food Technology and Biotechnology
Created on2017-04-28 12:48:37

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