Sličnosti i razlike baza podataka o kemijskom sastavu namirnica

undergraduate thesis

• Title (english): Similarities and differences between food composition databases
• Author: Bernarda Resman
• Mentor: Jasenka Gajdoš Kljusurić (mentor)
• 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: 2013-07-10, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Nutrition

Abstract

Baze podataka pružaju vrijednosti o energiji i sadržaju hranjivih tvari (npr. sadržaj makro i mikronutrijenata, aminokiselina itd.), za svaku navedenu namirnicu i nazivaju se baze podataka o kemijskom sastavu namirnica. Različite zemlje razvijaju svoje baze sukladno učestalim namirnicama koje se u njoj konzumiraju te definiraju koji će se nutrijenti navoditi u bazama, uz svaku namirnicu. Cilj ovog rada je ustanoviti potencijalne razlike u različitim bazama o kemijskom sastavu namirnica jer se upravo one koriste u analizi i evaluaciji jela i jelovnika. Uspoređene su 4 baze podataka: Finska (FINELI); Njemačka (LEBTAB); Švedska (NFA) i Američka (NCC) i ustanovljene su razlike koje su rezultat biološkog utjecaja (npr. poljoprivredni kraj i stabilnost nutrijenata) te korištenja različitih analitičkih metoda u određivanju sadržaja nutrijenta i algoritama koji se koriste u izračunu nutritivnog sastava (kod degradacije i sl). Zato je važno, prilikom korištenja baza podataka o kemijskom sastavu namirnica, koristiti onu bazu podataka koja sadrži što sličnije namirnice (sorta i uzgoj) i koristi slične metode u detekciji sadržaja nutrijenata.

Abstract (english)

Databases provides values for energy and nutrients content (e.g. content of macro- and micronutrients, amino acids, etc.) for each of these foods and they are called food composition databeses. Different countries develop their databases in accordance with frequent food which are consumed and define which nutrient are listed in the databases with each food item. The aim of this work was to determine potential differences in different food composition databases because they are used in the analysis and evaluation of dishes and menus. Four databases were compared: Finland (FINELI); Germany (LEBTAB); Sweden (NFA) and US (NCC) and differences are noticed that are the result of biological effects (e.g. agricultaral area and the stability of nutrients) and the use of different analytical methods to determine nutrient content and algorithms that are used in calculating the nutritional compostition (by degradation, etc.). Therefore it's important, when you use food composition database, to use database that contains similar foods (variety and cultivation) and use similar methods in detection of nutrient content.

• Keywords: BP; prehrana; nutrijenti; analiza unosa
• Keywords (english): FCDBs; diet; nutrient; food analysis
• Language: croatian
• URN:NBN: urn:nbn:hr:159:917486
• Study programme: Title: Nutrition; Study programme type: university; Study level: undergraduate; Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) nutricionizma (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) nutricionizma)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2017-05-03 08:04:16