20.500.12556/DKUM-89196-e6b78252-3c3d-6333-7c18-86c3adf73a04 Poznavanje in uporaba fermentiranih živil v prehrani predšolskih otrok Knowledge and inculusion of fermented foods in the diet of perschool children Uvod: Fermentacija je že tisočletja ključen proces za podaljšanje roka uporabe in izboljšanje prehranskih lastnosti živil. Predstavlja anaeroben proces, ki prinaša biokemijske spremembe, kot so tvorba mlečne kisline, alkohola in vitaminov, ter zaradi nastalih bioaktivnih snovi pozitivno vpliva na zdravje ljudi. Metode: Študija analizira poznavanje in uporabo fermentiranih živil med starši predšolskih otrok. Raziskava je temeljila na zbiranju podatkov s poudarkom na vprašanjih o ozaveščenosti o fermentiranih živilih ter njeni vključitvi v prehrano otrok. Rezultati: Večina anketirancev je potrdila vključevanje fermentiranih živil v prehrano otrok, čeprav ne tako pogosto, kot je bilo pričakovano. Ključen rezultat je bil pomanjkanje informacij o fermentiranih živilih s strani zdravstvenih delavcev (informacije o fermentiranih živilih je od zdravstvenih delavcev prejelo le 10 % anketirancev). Razprava in zaključek: Nadaljnji koraki bi lahko vključevali izobraževalne kampanje za starše o koristih fermentiranih živil za zdravje otrok, s poudarkom na vlogi zdravstvenih delavcev pri informiranju staršev. Prav tako bi bilo smiselno nadaljevati s študijami drugih dejavnikov, ki vplivajo na uporabo fermentiranih živil med starši predšolskih otrok ter razvijati smernice za spodbujanje zdrave prehrane v tej populaciji. Introduction: Fermentation has been a crucial process for preserving food and enhancing its nutritional qualities for thousands of years. It involves anaerobic biochemical changes, such as the formation of lactic acid, alcohol, and vitamins. Due to the formation of bioactive compounds it has a positive impact on human health. Methods: The study examines the knowledge and usage of fermented foods among parents of preschool children. Data collection focused on questions regarding awareness of fermented food and its incorporation into children's diets. Results: The majority of respondents confirmed the inclusion of fermented food in children's diets, although not as frequently as expected. A key finding was the lack of information about fermented food from healthcare professionals (only 10 % of respondents received information about fermented foods from healthcare professionals). Discussion and Conclusion: Further steps could involve educational campaigns for parents about the health benefits of fermented food for children, with an emphasis on the role of healthcare professionals in informing parents. Additionally, it would be beneficial to continue studying other factors influencing the use of fermented foods among parents of preschool children and developing guidelines to promote healthy eating in this population. fermentirana živila predšolski otroci prehrana fermented foods preschool children nutrition true true false [E. Kolednik] Slovenski jezik Angleški jezik Magistrsko delo/naloga 2024-06-24 19:13:51 2024-09-04 12:00:10 2025-02-21 14:39:20 0000-00-00 00:00:00 2024 0 Maribor 0 0000-00-00 NiDoloceno NiDoloceno NiDoloceno 0000-00-00 0000-00-00 0000-00-00 613.2-053.4:631.563.6(043.2) 203395587 MAG_Kolednik_Erika_2024.pdf MAG_Kolednik_Erika_2024.pdf 1 6F45421A7C2073CC92B4AB042BFA9EAD de275b044ef4df8f0bd6404e7f8ca235fd94812b9b86f5aad1d6e263a70617d2 f3973b7e-4297-11ef-99b3-00155d000105 https://dk.um.si/Dokument.php?lang=slv&id=181481 Fakulteta za zdravstvene vede 0 0 0