Ugljični otisak i kvaliteta tri različita obrazaca prehrane: mediteranske, veganske i paleo dijete

master's thesis

• Title (english): Carbon footprint and diet quality of three different diet patterns: Mediterranean, vegan, and paleo diet
• Author: Antonela Rebić
• Mentor: Jasenka Gajdoš Kljusurić (mentor)
• Committee member: Irena Keser (predsjednik povjerenstva)
• Committee member: Tamara Jurina (član povjerenstva)
• Committee member: Ivana Rumbak (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: 2023-12-21, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Nutrition

Abstract

Preusmjeravanje prehrambenih izbora ka okolišno prihvatljivijim opcijama podrazumijeva prehranu koja je uravnotežena i raznolika te zadovoljava i kriterij održivosti. Održivost prehrambenih obrazaca odnosi se na njihov pozitivan utjecaj na okoliš, a najčešće se promatra kroz ugljični (CO₂) otisak. Stoga je u ovom radu osmišljena i analizirana sedmodnevna ponuda za tri popularna obrasca prehrane: mediteranski, veganski i paleo jelovnik. Uspoređene su energijsko-nutritivne ponude te njihov CO₂ otisak. CO₂ otisak u obzir uzima uzgoj, transport i sve korake proizvodnog procesa koji doprinose učinku konzumirane hrane na okoliš. Osim razlika u energiji, udjelima makronutrijenata, sadržaju mikronutrijenata, utvrđene su i značajne razlike u promatranom kriteriju održivosti te se mediteranski način prehrane izdvojio s najmanjim CO₂ otiskom tj. smatra se najodrživijim. S druge strane, paleo prehrana, zbog visokog unosa crvenog mesa, ne zadovoljava uvjete održivosti te ima iznimno visok ugljični otisak.

Abstract (english)

Redirecting food choices towards more environmentally friendly options implies balanced and diverse diet meeting the criterion of sustainability. The sustainability of food patterns refers to their positive impact on the environment and is most often observed through the carbon (CO₂) footprint. Therefore, this paper designed and analyzed a seven-day offer for three popular dietary patterns: Mediterranean, vegan and paleo menu. Energy-nutritional offers and their CO₂ footprint were compared. The CO₂ footprint considers cultivation, transport and all steps of the production process that contribute to the effect of consumed food on the environment. In addition to differences in energy, macronutrients, and micronutrient content, significant differences were also found in the observed sustainability criterion, and the Mediterranean way of eating stood out with the smallest CO₂ footprint, i.e. the most sustainable. On the other hand, the paleo diet, due to the high intake of red meat, does not meet the conditions of sustainability and has an extremely high carbon footprint.

• Keywords: održivost; ugljični otisak; mediteranska prehrana; veganska prehrana; paleo prehrana
• Keywords (english): sustainability; carbon footprint; Mediterranean diet; vegan diet; paleo diet
• Language: croatian
• URN:NBN: urn:nbn:hr:159:791171
• 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: 2024-06-04 10:01:53