prikaz prve stranice dokumenta Food composition database reliability in calculations of diet offers
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Food composition database reliability in calculations of diet offers
Journal of Food Composition and Analysis, 77 (2019); 101-107. https://doi.org/10.1016/j.jfca.2019.01.013
Resman, Bernarda; Rahelić, Dario; Gajdoš Kljusurić, Jasenka; Martinis, Irena

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Resman, B., Rahelić, D., Gajdoš Kljusurić, J. i Martinis, I. (2019). Food composition database reliability in calculations of diet offers. Journal of Food Composition and Analysis, 77., 101-107. doi: 10.1016/j.jfca.2019.01.013

Resman, Bernarda, et al. "Food composition database reliability in calculations of diet offers." Journal of Food Composition and Analysis, vol. 77, 2019, str. 101-107. https://doi.org/10.1016/j.jfca.2019.01.013

Resman, Bernarda, Dario Rahelić, Jasenka Gajdoš Kljusurić i Irena Martinis. "Food composition database reliability in calculations of diet offers." Journal of Food Composition and Analysis 77 (2019): 101-107. https://doi.org/10.1016/j.jfca.2019.01.013

Resman, B., et al. (2019) 'Food composition database reliability in calculations of diet offers', Journal of Food Composition and Analysis, 77, str. 101-107. doi: 10.1016/j.jfca.2019.01.013

Resman B, Rahelić D, Gajdoš Kljusurić J, Martinis I. Food composition database reliability in calculations of diet offers. Journal of Food Composition and Analysis [Internet]. 04.2019. [pristupljeno 19.04.2024.];77:101-107. doi: 10.1016/j.jfca.2019.01.013

B. Resman, D. Rahelić, J. Gajdoš Kljusurić i I. Martinis, "Food composition database reliability in calculations of diet offers", Journal of Food Composition and Analysis, vol. 77, str. 101-107, Travanj 2019. [Online]. Dostupno na: https://urn.nsk.hr/urn:nbn:hr:159:932766. [Citirano: 19.04.2024.]

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Naslov (engleski)Food composition database reliability in calculations of diet offers
AutorBernarda Resman
AutorDario Rahelić
AutorJasenka Gajdoš Kljusurić
AutorIrena Martinis
Autorova ustanovaSveučilište u Zagrebu
Prehrambeno-biotehnološki fakultet
(Zavod za procesno inženjerstvo)
(Laboratorij za mjerenje, regulaciju i automatizaciju)
Znanstveno / umjetničko
područje, polje i grana		BIOTEHNIČKE ZNANOSTI
Prehrambena tehnologija
Sažetak (engleski)
This study analysed food offers and compared food composition of daily menus of two most common hospital diets, pancreatic and diabetic diet. In diets that are concentrated on the minimisation of some food components (as minimisation of carbohydrate content in diabetic diet or fat intake minimisation in the pancreatic diet), use of a reliable Food Composition database (FCDB) is an important factor. By use of four FCDBs, Croatian, Danish, USDA and the hospital FCDB, the food composition was analysed. Seven daily offers per two seasons were analysed (seasons: Spring/Summer & Autumn/Winter). Descriptive statistics as well as multivariate tools were used to investigate differences in the food composition, when different FCDB’s were the basis of calculations. Multivariate analysis detected food composition differences in booth diets, when different FCDBs were used (content of energy, proteins, sodium, magnesium, iron & zinc) as well as for offers in different seasons. To be sure that the differences are significant we applied the Bland-Altman test. The results showed different biases and ranges – but none of the food component showed to be significantly different, which would lead to a potential rejection of some of the used FCDB. Those results are a strong confirmation that the Bland-Altman test ensures objective conclusions; like which FCDB is applicable for food composition analysis and menu planning.
Ključne riječi (engleski)
Jezikengleski
Vrsta publikacijeZnanstveni rad - Izvorni znanstveni rad
Status objaveObjavljen
Vrsta recenzijeRecenziran - međunarodna recenzija
Verzija publikacijeObjavljena verzija rada (izdavačev PDF)
Naslov časopisaJournal of Food Composition and Analysis
Brojčani podacivol. 77, str. 101-107
p-ISSN0889-1575
DOIhttps://doi.org/10.1016/j.jfca.2019.01.013
URN:NBNurn:nbn:hr:159:932766
Datum objave publikacije2019-04
URL dokumentahttps://www.sciencedirect.com/science/article/abs/pii/S0889157519300882?via%3Dihub
Vrsta resursaTekst
Prava pristupaOtvoreni pristup
Uvjeti korištenjaIkona licence Zaštićeno autorskim pravom.
Datum i vrijeme pohrane2021-11-22 10:42:15