Usporedba analitičke i računske metode u utvrđivanju energijske i nutritivne vrijednosti bezglutenskih obroka

master's thesis

• Title (english): Comparison of analytical and calculation methods in determining the energy and nutritional value of gluten-free meals
• Author: Franka Maretić
• Mentor: Martina Bituh (mentor)
• Committee member: Nada Vahcic (predsjednik povjerenstva)
• Committee member: Ines Panjkota-Krbavčić (član povjerenstva)
• Committee member: Ksenija Marković (član povjerenstva)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Quality Control); (Laboratory for Food Chemistry and Biochemistry); Zagreb
• Defense date and country: 2023-06-30, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Nutrition

Abstract

Procjena kvalitete prehrane važan je dio posla svakog nutricionista, no vrlo često izazov predstavljaju tablice s kemijskim sastavom hrane. Cilj ovog rada bio je usporediti vrijednosti dobivene standardnim analitičkim metodama i računskim metodama u određivanju energijske i nutritivne vrijednosti bezglutenskih obroka. Standardnim analitičkim metodama utvrđen je udio proteina, masti, vode i pepela u 16 cjelodnevnih bezglutenskih obroka prikupljenih metodom duplikat dijete. Temeljem dnevnika prehrane izračunata je energijska i nutritivna vrijednost istih obroka uz pomoć različitih baza s kemijskim sastavom hrane (hrvatskih, danskih i talijanskih). Utvrđeno je da nema značajnih razlika između analitičke i računskih metoda. Međutim, nije pronađena korelacija među metodama za proteine te je Bland – Altmanovom analizom uočeno podcjenjivanje masti računskim metodama u usporedbi s analitičkom. Unatoč tome, metode se mogu međusobno zamijeniti, no potreban je veći uzorak kako bi sa sigurnošću mogli utvrditi njihovu međusobnu zamjenjivost. Dobiveni rezultati ukazuju da ovisno o korištenoj metodi za određivanje energije, proteina, masti i ugljikohidrata postoje razlike u ostvarivanju preporuka.

Abstract (english)

Assessing the quality of nutrition is an important part of the work of every nutritionist, but very often tables with the chemical composition of food are a challenge. The aim of this paper was to compare the values obtained by standard analytical methods and computational methods in determining the energy and nutritional value of gluten-free meals. Standard analytical methods were used to determine the proportion of protein, fat, water and ash in 16 complete gluten-free meals collected using the duplicate diet method. Based on the diet diary, the energy and nutritional value of the same meals was calculated with the help of different databases with the chemical composition of food (Croatian, Danish and Italian). There are no significant differences between analytical and computational methods. However, no correlation was found between the methods for proteins, and the Bland-Altman analysis showed an underestimation of fat by computational methods compared to analytical methods. Despite this, the methods are interchangeable, but a larger sample is needed to be able to confidently establish their interchangeability. The obtained results indicate that, depending on the method used to determine energy, protein, fat and carbohydrates, there are differences in the implementation of recommendations.

• Keywords: baze s kemijskim sastavom; kemijska analiza; bezglutenski obroci; energijska vrijednost; makronutrijenti
• Keywords (english): food composition databases; chemical analysis; gluten free diet; energy value; macronutrients
• Language: croatian
• URN:NBN: urn:nbn:hr:159:275976
• 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: 2024-05-16 09:04:12