Održivost u sustavu društvene prehrane - primjer studentskih jelovnika

master's thesis

• Title (english): Sustainability in the social food system - a case study on student menus
• Author: Nikola Vukadinović
• Mentor: Jasenka Gajdoš Kljusurić (mentor)
• Committee member: Zvonimir Šatalić (predsjednik povjerenstva)
• Committee member: Ana Jurinjak Tušek (član povjerenstva)
• Committee member: Anet Režek Jambrak (član povjerenstva)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Process Engineering); (Laboratory for Measurement, Regulation and Automatisation); Zagreb
• Defense date and country: 2023-09-29, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Nutrition

Abstract

Koncept održive prehrane potiče iz 80-ih godina prošlog stoljeća, ali se unazad zadnjih deset godina bilježi pojačani interes za njegovom primjenom. Kako bi se moglo utvrditi koji su obrasci prehrane održivi razvijene su mnoge metode i alati, a jedan od njih je i online računaljka za procjenu održivosti jela/jelovnika tzv. NAHGAST (njem. Nachhaltigkeitsbewertung). Cilj ovog rada je analizirati održivost jela/jelovnika u sustavu društvene prehrane, na primjeru jela odnosno jelovnika u studentskim restoranima, primjenom navedene online računaljke. Održivosti je praćena za tri kategorije jelovnika (vegetarijanski, mesni i kombinirani), a kao kategorije procjene su praćeni sljedeći parametri: (i) okolišni (materijalni i CO₂ otisak), (ii) zdravstveni odnosno nutritivni (energija, makronutrijenti, vlakna, sol i šećer) te (ii) društveni (dobrobit životinja i poštena trgovina). Rezultati analiza pokazuju značajne raspone za sve promatrane parametre u sve tri kategorije jelovnika te neusklađenost postojećih normativa s preporukama održive prehrane.

Abstract (english)

The concept of sustainable nutrition originates from the 80s of the last century, but over the last ten years there has been an increased interest in its application. In order to be able to determine which dietary patterns are sustainable, many methods and tools are developed, and one of them is an online calculator for assessing the sustainability of meals/menu, the so-called NAHGAST. The aim of this work is to analyze the sustainability of dishes/menus in the social catering system, using the example of student menu dishes, using the aforementioned online computer. Sustainability was monitored for three menu categories (vegetarian, meat and combined), and the following parameters were monitored as assessment categories: (i) environmental (material and CO₂ footprint), (ii) health and nutritional (energy, macronutrients, fiber, salt and sugar) and (ii) social (animal welfare and fair trade). The results of the analysis show significant ranges for all observed parameters in all three categories of the menu and the inconsistency of existing norms with sustainable nutrition recommendations.

• Keywords: analiza održivosti; studentska prehrana; NAHGAST; CO₂ otisak
• Keywords (english): sustainability assessment; student diet; NAHGAST; CO₂ footprint
• Language: croatian
• URN:NBN: urn:nbn:hr:159:737496
• Study programme: Title: Nutrition; Study programme type: university; Study level: graduate; Academic / professional title: magistar/magistra nutricionizma (magistar/magistra nutricionizma)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Open access
• Created on: 2024-05-29 08:02:16