Kvantitativni modeli namirnica i obroka

undergraduate thesis

• Title (english): Quantitative models of foods and meals
• Author: Darija Hrnjkaš
• 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: 2014-09-11, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Nutrition

Abstract

Teško je procijeniti koliko je primjereno nešto konzumirati. Cilj ovog rada je ispitati kako broj jedinica (pojedinačna vs. više jedinica), vrsta jela i energetska gustoća hrane ometaju točne procjene veličine porcija. 32 osobe (15 muškaraca i 17 žena) trebale su procijeniti broj porcija, sadržaj masti i energije za 33 namirnice, od kojih 12 sa više-jedinica, te 21 sa pojedinačnim jedinicama hrane. Sve namirnice bile su označene kao "napitak" (n=4), "obrok" (n=13) ili "užina" (n=16). Odstupanja u procijeni porcija u odnosu na referentne vrijednosti mjerena su uz pomoć omjera procijenjene porcije i njene referenetne vrijednosti. Većina ispitanika podcijenila je broj prikazanih porcija. Namirnice sa pojedinačnim-jedinicama i one označene kao obrok ili napitak, procijenjene su sa većom pogreškom nego naimrnice sa više-jedinica i užine. Dok je broj porcija namirnica s vrlo niskom, niskom i srednjom energetskom gustoćom uglavnom bio podcijenjen, broj porcija za namirnice visoke energetske gustoće bio je uglavnom precijenjen.

Abstract (english)

Estimating how much is appropriate to consume can be difficult. The aim of this work was to test how the number of units (single vs. multi-unit), meal type and food energy density disrupts accurate estimates of portion size. Thirty-two people (15 man and 17 women) were asked to estimate the number of portions, fat content and energy content for 33 different foods, items included 12 multi-units and 21 single unit foods. All foods were labelled as "drink" (n=4), "meal" (n=13) and "snack" (n=16). Departures in portion estimates from reference amounts were measured with the ration of the estimated portion and its reference value. Overall participants tended to underestimate the number of portions displayed. Single unit foods and those labelled as "meal" or "beverage" were estimate with greater error than multi-unit and "snack" foods. While the numbers of portions of very low, low and medium energy density foods were mostly underestimated, the number of portions for high energy density foods was mostly overestimated.

• Keywords: procjena veličine porcije; broj jedinica; energetska gustoća; vrsta jela
• Keywords (english): portion size estimation; unit number; energy density; meal type
• Language: croatian
• URN:NBN: urn:nbn:hr:159:183968
• 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: 2017-04-27 13:31:43