Promocija fermentiranih živil  kot del javne prehrane v  slovenskih vrtcih

Godec, Jasna

| | SLO | ENG | Cookies and privacy

Bigger font | Smaller font

First page > Show document

Show document

Title:	Promocija fermentiranih živil kot del javne prehrane v slovenskih vrtcih
Authors:	ID Godec, Jasna (Author) ID Fijan, Sabina (Mentor) More about this mentor... ID Mičetić Turk, Dušanka (Comentor) ID Strauss, Maja (Comentor)
Files:	MAG_Godec_Jasna_2021.pdf (1,58 MB) MD5: 600A34820C2C26A3226DFD1C40830B60 PID: 20.500.12556/dkum/fbaaca55-972a-4808-98fe-6dc94e9184fe
Language:	Slovenian
Work type:	Master's thesis/paper
Typology:	2.09 - Master's Thesis
Organization:	FZV - Faculty of Health Sciences
Abstract:	Prehrana in način življenja pomembno vplivata na naše zdravje in počutje. Zdrava prehrana je še posebej pomembna za otroke in mladostnike, saj je odraščanje obdobje intenzivnega fiziološkega, psihosocialnega in kognitivnega razvoja posameznika. Fermentirana živila v prvi vrsti ohranjajo in zagotavljajo raznolikost prehrane, hkrati pa tudi blagodejno učinkujejo na zdravje, pospešujejo prebavni trakt, izboljšujejo imunski sistem in zmanjšujejo simptome intolerance na laktozo. Metode: Raziskava temelji na kvantitativni metodologiji, in sicer na analizi zbranih prosto dostopnih jedilnikov v javnih vrtcih podravske in primorske regije. Uporabili smo namensko vzorčenje. Rezultati: Obstajajo statistično pomembne razlike zastopanosti posameznih fermentiranih živil v jedilnikih glede na regije, in sicer pri jogurtu t = - 4,596 (p < 0,001), skuti t = 3,618 (p < 0,001), kefirju t = - 3,451 (p = 0,001) in kislem zelju t = 2,798 (p = 0,005). Obstajajo pa tudi statistično pomembne razlike med pojavnostjo posameznih fermentiranih živil glede na letni čas pri kislem zelju t = - 3,677 (p < 0,001) in kisli repi t = - 2,081 (p = 0,038). Razprava in sklep: Ugotovili smo, da so fermentirana živila zastopana v jedilnikih javnih vrtcev v regijah, kljub temu da ne obstajajo jasna navodila oziroma smernice NIJZ. Potrebno jih je uvrstiti v prehranske piramide, ter okrepiti promocijo le teh pri otrocih in mladostnikih.
Keywords:	zdrava prehrana, otroci, fermentirana živila, zdravje
Place of publishing:	Maribor
Publisher:	[J. Godec]
Year of publishing:	2021
PID:	20.500.12556/DKUM-80917
UDC:	373.24:613.2-053.4(043.2)
COBISS.SI-ID:	93608195
Publication date in DKUM:	20.01.2022
Views:	968
Downloads:	91
Metadata:
Categories:	FZV
:	GODEC, Jasna, 2021, Promocija fermentiranih živil kot del javne prehrane v slovenskih vrtcih [online]. Master’s thesis. Maribor : J. Godec. [Accessed 24 April 2025]. Retrieved from: https://dk.um.si/IzpisGradiva.php?lang=eng&id=80917 Copy citation

Average score:	0.5 1 1.5 2 2.5 3 3.5 4 4.5 5 (0 votes)
Your score:	Voting is allowed only for logged in users.
Share:

Searching for similar works... Please wait....

Hover the mouse pointer over a document title to show the abstract or click on the title to get all document metadata.

Licences

License:	CC BY-NC-ND 4.0, Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International

Link:	http://creativecommons.org/licenses/by-nc-nd/4.0/
Description:	The most restrictive Creative Commons license. This only allows people to download and share the work for no commercial gain and for no other purposes.
Licensing start date:	16.11.2021

Secondary language

Language:	English
Title:	Promotion of fermented foods as part of public nutrition in slovenian kindergardens
Abstract:	Diet and lifestyle have a significant impact on our health and well-being. A healthy diet is especially important for children and adolescents, as growing up is a period of intense physiological, psychosocial and cognitive development of the individual. In addition to maintaining and providing a varied diet, fermented foods have a beneficial effect on health, speed up the digestive tract, improve the immune system and reduce the symptoms of lactose intolerance.Methods: The research is based on a quantitative methodology, namely the analysis of collected freely available menus in public kindergartens in the Podravska and Primorska regions. Dedicated sampling was used.Results: There are statistically significant differences in the representation of individual fermented foods in the menus according to regions, namely yogurt t = - 4,596 (p < 0.001), cottage cheese t = 3.618 (p < 0.001), kefir t = - 3.451 (p = 0.001) and sourcrout t = 2,798 (p = 0.005). However, there are also statistically significant differences between the incidence of individual fermented foods according to the season in sourcrout t = - 3.677 (p < 0.001) and sourturnipt t = - 2.081 (p = 0.038).Discussion: Fermented foods are represented in the menus of public kindergartens in the regions, despite the fact that there are no clear instructions or guidelines of the NIJZ.Conclusion: It is necessary to include fermented foods in the food pyramids and guidelines for healthy eating, and to strengthen their promotion in children and adolescents.
Keywords:	healthy diet, children, fermented food, health

Comments

Leave comment

You must log in to leave a comment.

Comments (0)

0 - 0 / 0

There are no comments!

Back