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master's thesis
Dizajniranje i usporedba mediteranskog, vegetarijanskog i prilagođenog načina prehrane za odraslu osobu s fenilketonurijom
2023. urn:nbn:hr:109:768514
Putnik, Sanja
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Process Engineering
Sub-department of Modelling, Optimisation and Automatisation

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Putnik, S. (2023). Dizajniranje i usporedba mediteranskog, vegetarijanskog i prilagođenog načina prehrane za odraslu osobu s fenilketonurijom (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:768514

Putnik, Sanja. "Dizajniranje i usporedba mediteranskog, vegetarijanskog i prilagođenog načina prehrane za odraslu osobu s fenilketonurijom." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2023. https://urn.nsk.hr/urn:nbn:hr:109:768514

Putnik, Sanja. "Dizajniranje i usporedba mediteranskog, vegetarijanskog i prilagođenog načina prehrane za odraslu osobu s fenilketonurijom." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2023. https://urn.nsk.hr/urn:nbn:hr:109:768514

Putnik, S. (2023). 'Dizajniranje i usporedba mediteranskog, vegetarijanskog i prilagođenog načina prehrane za odraslu osobu s fenilketonurijom', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 29 November 2024, https://urn.nsk.hr/urn:nbn:hr:109:768514

Putnik S. Dizajniranje i usporedba mediteranskog, vegetarijanskog i prilagođenog načina prehrane za odraslu osobu s fenilketonurijom [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2023 [cited 2024 November 29] Available at: https://urn.nsk.hr/urn:nbn:hr:109:768514

S. Putnik, "Dizajniranje i usporedba mediteranskog, vegetarijanskog i prilagođenog načina prehrane za odraslu osobu s fenilketonurijom", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2023. Available at: https://urn.nsk.hr/urn:nbn:hr:109:768514

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TitleDizajniranje i usporedba mediteranskog, vegetarijanskog i prilagođenog načina prehrane za odraslu osobu s fenilketonurijom
Title (english)Designing and Comparing Mediterranean, Vegetarian and Adjusted Diets for an Adult with Phenylketonuria
AuthorSanja Putnik
MentorDamir Magdić (mentor)
Committee memberLidija Jakobek Barron (predsjednik povjerenstva)
Committee memberDamir Magdić (član povjerenstva)
Committee memberIvica Strelec (član povjerenstva)
Committee memberIvana Flanjak (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 country2023-09-29, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Food Safety and Quality
Abstract
U radu su računalnim programom „OPPR_Jelovnik“ izrađena tri plana prehrane za osobu oboljelu od fenilketonurije. Planovi prehrane su izrađeni u skladu s preporučenim dnevnim unosima za osobe s fenilketonurijom, slijedeći principe mediteranske, vegetarijanske i prilagođene prehrane. Objašnjene su nutritivne prednosti i nedostaci pojedinog principa prehrane i svih predloženih planova prehrane. Izračunati su očekivani dnevni unosi te su uspoređeni međusobno i s preporučenim dnevnim unosima. Rezultati su prikazati tablično i grafički. Planovi prehrane rangirani su prema troškovima, dostupnosti namirnica i prihvatljivosti. Sva tri izrađena plana prehrane zadovoljavaju preporuke i potrebe osoba s fenilketonurijom, a najjeftiniji je vegetarijanski jelovnik.
Abstract (english)
In the paper, three diet plans for a person suffering from phenylketonuria were created using a computer program "OPPR_Jelovnik". Diet plans made in accordance with the recommended daily intakes for people with phenylketonuria, following the principles of Mediterranean, vegetarian and adapted nutrition. The nutritional advantages and disadvantages of each dietary principle and all proposed dietary plans explained. The expected daily intakes were calculated and compared with each other and with the recommended daily intakes. The results shown in tables and graphics. Diet plans ranked by cost, food availability, and acceptability. All three created diet plans meet the recommendations and needs of people with phenylketonuria, and the cheapest is the vegetarian menu.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:768514
Study programmeTitle: Food Science and Nutrition
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra nutricionizma i znanosti o hrani (magistar/magistra nutricionizma i znanosti o hrani)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence Attribution-NoDerivatives 4.0 International (CC BY-ND 4.0) icon
Created on2023-10-03 09:18:35