prikaz prve stranice dokumenta Optimiranje tjednog jelovnika za adolescente s poliartritisom
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master's thesis
Optimiranje tjednog jelovnika za adolescente s poliartritisom
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2009. urn:nbn:hr:109:652238
Lukić, Ana
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Process Engineering
Sub-department of Modelling, Optimisation and Automatisation

Cite this document

Lukić, A. (2009). Optimiranje tjednog jelovnika za adolescente s poliartritisom (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:652238

Lukić, Ana. "Optimiranje tjednog jelovnika za adolescente s poliartritisom." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2009. https://urn.nsk.hr/urn:nbn:hr:109:652238

Lukić, Ana. "Optimiranje tjednog jelovnika za adolescente s poliartritisom." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2009. https://urn.nsk.hr/urn:nbn:hr:109:652238

Lukić, A. (2009). 'Optimiranje tjednog jelovnika za adolescente s poliartritisom', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 25 April 2024, https://urn.nsk.hr/urn:nbn:hr:109:652238

Lukić A. Optimiranje tjednog jelovnika za adolescente s poliartritisom [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2009 [cited 2024 April 25] Available at: https://urn.nsk.hr/urn:nbn:hr:109:652238

A. Lukić, "Optimiranje tjednog jelovnika za adolescente s poliartritisom", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2009. Available at: https://urn.nsk.hr/urn:nbn:hr:109:652238

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Metadata
TitleOptimiranje tjednog jelovnika za adolescente s poliartritisom
AuthorAna Lukić
MentorDamir Magdić (mentor)
MentorAntonija Perl Pirički (komentor)
MBZ: 232395
Committee memberDaniela Čačić Kenjerić (član povjerenstva)
MBZ: 235380
Committee memberDamir Magdić (član povjerenstva)
Committee memberAntonija Perl Pirički (član povjerenstva)
MBZ: 232395
Committee memberLjiljana Primorac (član povjerenstva)
MBZ: 111126
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 country2009-11-13, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Food Safety and Quality
Abstract
Optimirana prehrana u životu svake osobe, posebno adolescenata koji su u razvoju, podrazumijeva prehranu koja je sastavljena tako da osigurava dnevne potrebe organizma za unosom energije i hranjivih tvari. Nepravilna prehrana koja podrazumijeva nizak ili prevelik unos određenih hranjivih tvari može utjecati na razvoj poliartritisa. Upotreba odgovarajućih lijekova, fizikalna terapija i pridržavanje određenih preporuka koje se odnose na prehranu (manje masti, ugljikohidrata i bjelančevina, a više vitamina i minerala) mogu pridonijeti uspješnom liječenju poliartritisa. U ovom radu je linearnim programiranjem optimiran sedmodnevni jelovnik za dječake oboljele od poliartritisa u dobi od 14 do 18 godina, pri čijoj su izradi držalo preporučenih vrijednosti unosa hranjivih tvari. Gotovo sve hranjive tvari su svojim unosom zadovoljile preporučene vrijednosti. Unos energije kreće se u rasponu od 2167 do 2666 kcal, što u prosjeku čini 2338 kcal. Nakon optimiranja tjednog jelovnika energija dobivena iz ugljikohidrata u prosjeku iznosi 50,86 %, iz bjelančevina iznosi 18,72 % te iz masti iznosi 30,31 % .Osim količine i sastava obroka, program je izračunao i cijenu za obroke koja iznosi 15-28 kuna.
Abstract (english)
Optimized nutrition in the life of every person, especially adolescents, implies planned diet which is composed to ensure the daily energy requirement, but also fulfils all the requirements of metabolism necessary nutrients. Irregular diet, which include to low or too high intake of certain nutrients, can affect development of polyarthritis. Use of the proper medicaments, physical therapy and holding on to certain recommendations that concern nourishment (less fat, carbohydrates and proteins, more vitamins and minerals) can contribute to successful healing of polyarthritis. In this research linear programming is used to optimize seven-day menu for boys aged between 14 and 18 years, during which was held the recommended dietary intake of nutrients. Almost all nutrients satisfied recommended values with their intake. Energy intake varied from 2167 to 2666 kcal, which makes an average of 2338 kcal. After optimization of weekly menus energy obtained from carbohydrates in the average is 50.86% (compared to the total energy that enters the body), the protein is 18.72% and the fat is 30.31%. Besides meal quantity and composition, price for every meal was calculated, which is in range 15-28 kunas.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:652238
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
RepositoryRepository of the Faculty of Food Technology Osijek
Created on2015-11-13 10:01:29

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