20.500.12556/DKUM-80917 Promocija fermentiranih živil kot del javne prehrane v slovenskih vrtcih Promotion of fermented foods as part of public nutrition in slovenian kindergardens 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. 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. zdrava prehrana otroci fermentirana živila zdravje healthy diet children fermented food health true true false [J. Godec] Slovenski jezik Angleški jezik Magistrsko delo/naloga 2021-11-16 10:09:56 2022-01-20 13:15:00 2022-08-10 00:07:59 0000-00-00 00:00:00 2021 0 Maribor 0 0000-00-00 NiDoloceno NiDoloceno NiDoloceno 0000-00-00 0000-00-00 0000-00-00 373.24:613.2-053.4(043.2) 93608195 MAG_Godec_Jasna_2021.pdf MAG_Godec_Jasna_2021.pdf 1 600A34820C2C26A3226DFD1C40830B60 093df3ec3e23118262f0e79f49f301c725eb115b18cc685fece5d496cd610c10 a8fd89b7-63e1-11ec-b006-00155d000105 20.500.12556/dkum/fbaaca55-972a-4808-98fe-6dc94e9184fe https://dk.um.si/Dokument.php?lang=slv&id=155944 Fakulteta za zdravstvene vede 0 0 0