Modeliranje i optimiranje u LCHF prehrani

undergraduate thesis

• Title (english): Modeling and optimization in LCHF diet
• Author: Gabriela Vuković
• 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: 2018-09-19, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Nutrition

Abstract

Optimiranje predstavlja traženje najpovoljnijeg rješenja nekog problema, te je u ovom radu primijenjeno u planiranju jelovnika prateći smjernice prehrane s niskom udjelom ugljikohidrata i visokim udjelom masti (engl. Low Carb High Fat, LCHF) koja u zadnje vrijeme postaje sve popularnija za redukciju tjelesne mase, ali i postizanje niza ostalih zdravstvenih učinaka. Cilj ovog rada bio je uklopiti u dnevni jelovnik, koji se sastoji od 3 obroka i 1 međuobroka, prehrambene smjernice i preporuke za osobu koja želi smanjiti tjelesnu masu. Za optimiranje jelovnika korišteno je 12 varijabli koje predstavljaju 3 doručka, 3 ručka, 3 međuobroka i 3 večere. Primjenom linearnog optimiranja, koristeći program LINDO, tražena su odgovarajuća rješenja koja će zadovoljavati sve parametre prema smjernicama za prehranu (dnevni unos masti 65-75 %, ugljikohidrata 5-15 % te proteina 15-20 %) i minimum energije kao funkciju cilja. Optimiranjem su dobivena ukupno 7 jelovnika s minimalnom količinom energije i udjelima makronutrijenata koja odgovaraju LCHF prehrani.

Abstract (english)

Optimization represents a search for the best solution of a problem and in this paper it was applied to menu planning while following Low Carb High Fat (LCHF) diet which is more and more popular for body mass reduction, but also achieving range of other health effects. The aim of this study was to integrate into the daily menu, which consists of 3 meals and 1 snack, the dietary guidelines and recommendations for person who want to reduce body mass. 12 variables were analyzed, consisting of 3 breakfasts, 3 lunches, 3 snacks and 3 dinners. Linear optimization was used, using LINDO program, to find daily menu that will meet recommended daily intake of 65-75 % fats, 5-15 % carbohydrates, 15-20 % proteins and with minimal energy as objective function. Optimization resulted in a total of 7 menus with minimal amounts of energy and macronutrients that match requirements of LCHF diet.

• Keywords: Izrada jelovnika; LCHF dijeta; LINDO; optimiranje
• Keywords (english): Creating diet; LCHF diet; LINDO; optimisation
• Language: croatian
• URN:NBN: urn:nbn:hr:159:479499
• 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: Open access
• Created on: 2018-09-25 08:36:57