Modelling and Optimisation in Nutrition
Code:
32441
ECTS:
4.0
Lecturers in charge:
prof. dr. sc.
Jasenka Gajdoš Kljusurić
Lecturers:
prof. dr. sc.
Jasenka Gajdoš Kljusurić
- Seminar
izv. prof. dr. sc. Ana Jurinjak Tušek - Seminar
izv. prof. dr. sc. Davor Valinger - Seminar
prof. dr. sc. Jasenka Gajdoš Kljusurić - Practicum
doc. Tamara Jurina - Practicum
izv. prof. dr. sc. Davor Valinger - Practicum
izv. prof. dr. sc. Ana Jurinjak Tušek - Lectures
izv. prof. dr. sc. Ana Jurinjak Tušek - Seminar
izv. prof. dr. sc. Davor Valinger - Seminar
prof. dr. sc. Jasenka Gajdoš Kljusurić - Practicum
doc. Tamara Jurina - Practicum
izv. prof. dr. sc. Davor Valinger - Practicum
izv. prof. dr. sc. Ana Jurinjak Tušek - Lectures
Take exam:
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1. komponenta
| Lecture type | Total |
|---|---|
| Lectures | 20 |
| Seminar | 10 |
| Practicum | 20 |
Description:
The aim of the course:
Introduction and overview of models, modeling and optimization methods in nutrition, in order to develop creative thinking, and application of the mentioned in the profession.
The course is obligatory in the second year of undergraduate study (4 ECTS) and submitted to the following terms:
1) Modeling and models in nutrition
(data and information. Models and modeling. The application and review of types of modeling and models in nutrition. The recommendations of the daily intake of nutrients; model examples)
2) Databases on the chemical composition of foods (Databases energy and nutritional composition of foods. Defining type of the structure of the database belong to. The development and lifespan of a database on chemical composition. Thermal treatment of foods and databases.)
3) Meal/menu criteria, dimensions and decision theory in the analysis and planning of meals / menus (analysis and planning menus through criteria, dimensions and application of the theory of case-based reasoning and conclusion on the basis of the rules)
4) Linear optimization in the analysis and meal/menu planning
(Basics of linear optimization, the simplex method, the structure of the linear program. The recommendations in linear programming and planning meals and menus. The differences in the optimization considering the age, gender and energy needs. Summary of work with the software for optimization, programming and analysis of food / menu. optimization and meal planning, menu, and a new product.)
5) Fuzzy logic in nutrition
(Linguistic variables and their relationship with nutrition. The basics of fuzzy logic and its applications in analysis and planning meals and menus. Diversity membership functions of energy and nutrients fuzzy set due to age, gender and energy needs. Pareto optimization (more equally important objective function). the basics of fuzzy optimization. Defuzzification (translation fuzziness in the express collection) using Prerow value)
Introduction and overview of models, modeling and optimization methods in nutrition, in order to develop creative thinking, and application of the mentioned in the profession.
The course is obligatory in the second year of undergraduate study (4 ECTS) and submitted to the following terms:
1) Modeling and models in nutrition
(data and information. Models and modeling. The application and review of types of modeling and models in nutrition. The recommendations of the daily intake of nutrients; model examples)
2) Databases on the chemical composition of foods (Databases energy and nutritional composition of foods. Defining type of the structure of the database belong to. The development and lifespan of a database on chemical composition. Thermal treatment of foods and databases.)
3) Meal/menu criteria, dimensions and decision theory in the analysis and planning of meals / menus (analysis and planning menus through criteria, dimensions and application of the theory of case-based reasoning and conclusion on the basis of the rules)
4) Linear optimization in the analysis and meal/menu planning
(Basics of linear optimization, the simplex method, the structure of the linear program. The recommendations in linear programming and planning meals and menus. The differences in the optimization considering the age, gender and energy needs. Summary of work with the software for optimization, programming and analysis of food / menu. optimization and meal planning, menu, and a new product.)
5) Fuzzy logic in nutrition
(Linguistic variables and their relationship with nutrition. The basics of fuzzy logic and its applications in analysis and planning meals and menus. Diversity membership functions of energy and nutrients fuzzy set due to age, gender and energy needs. Pareto optimization (more equally important objective function). the basics of fuzzy optimization. Defuzzification (translation fuzziness in the express collection) using Prerow value)
Learning outcomes:
Literature:
- 1) Gajdoš Kljusurić, J. (2015) Modeliranje i optimiranje u nutricionizmu. Recenzirana skripta. PBF. 190 str.,
- 2) Kurtanjek, Ž., Gajdoš Kljusurić, J. (2014) Mathematical and Statistical Methods in Food Science and Technology (ur. Granato, D. i Ares, G.) John Wiley and Sons, Oxford, UK.(poglavlje 16, str. 285-302),
- 3) Gajdoš Kljusurić, J., Rumora, I., Kurtanjek, Ž. (2012) Application of Fuzzy Logic in Diet Therapy: Advantages of Application. U knjizi: Fuzzy Logic-Emerging Technologies and Applications (ur. Dadios, E.P.), InTech, Rijeka. str. 41-54,
Prerequisit for:
3. semester
Mandatory course
-
Regular
studij
-
Nutrition
Consultations schedule:
-
doc. Tamara Jurina:
Monday 10 - 12 h
Location: 1. kat, soba br. 77