20.500.12556/DKUM-93312 Analiza umeščanja žuželk v gastronomsko ponudbo Slovenije diplomsko delo visokošolskega strokovnega študija An analysis of the placement of insects in the gastronomic offer of Slovenia Entomofagija ali praksa uživanja žuželk je stara več tisočletij, v nekaterih državah Južne Amerike in jugovzhodne Azije jo ohranjajo še danes. Žuželke vsebujejo visoke vrednosti beljakovin in esencialnih aminokislin, maščob, vlaknin, vitaminov in mineralov. Po hranilnih vrednostih so zelo podobne tradicionalnim virom beljakovin (govedina, svinjina in perutnina), ki pa niso najbolj trajnostne oblike pridobivanja hrane. Tradicionalni viri beljakovin potrebujejo namreč veliko več površine, krme in energije, poleg tega ustvarijo veliko več emisij toplogrednih plinov v primerjavi z alternativnimi viri. Opravili smo pregled znanstvenih člankov o odnosu različnih gostov do entomofagije ter poiskali primere uporabe žuželk v gastronomiji. Praksa uživanja žuželk je deležna veliko pozornosti, še posebej na Zahodu, saj se z naraščanjem prebivalstva pojavlja vprašanje o tem, kako prehraniti planet ter kako to storiti na bolj trajnosten način Zato smo v diplomski nalogi raziskovali, ali so Slovenci seznanjeni s prakso uživanja žuželk (entomofagijo), koliko so pripravljeni na zamenjavo tradicionalnih virov beljakovin za alternativne ter kakšna je njihova perspektiva na različne dejavnike. Entomophagy, or the practice of eating insects, is thousands of years old and is still practiced in some countries in South America and Southeast Asia. Insects contain high levels of protein and essential amino acids, fats, fiber, vitamins, and minerals. Their nutritional value is very similar to traditional protein sources (beef, pork, and poultry), which are not the most sustainable forms of food production. Traditional protein sources require much more land, feed, and energy, and they also generate much more greenhouse gas emissions than alternative sources. We reviewed scientific articles on the attitudes of different guests toward entomophagy and found examples of the use of insects in gastronomy. The practice of eating insects has received a lot of attention, especially in the West, as the growing population raises the question of how to feed the planet and how to do it in a more sustainable way. Therefore, in our thesis, we investigated whether Slovenians are familiar with the practice of eating insects (entomophagy), how prepared they are to replace traditional protein sources with alternative ones, and what their perspective is on various factors. entomofagija uživanje žuželk alternativni viri hrane trajnostna hrana naraščanje svetovnega prebivalstva. entomophagy eating insects alternative food sources sustainable food world population growth. true true false [K. Otič] Slovenski jezik Angleški jezik Diplomsko delo/naloga 2025-06-18 19:01:36 2025-09-02 14:35:08 2025-09-03 03:20:53 0000-00-00 00:00:00 2025 0 Maribor 0 Brežice 64 str. 0000-00-00 NiDoloceno NiDoloceno NiDoloceno 0000-00-00 0000-00-00 0000-00-00 641.56(=163.6):632.7(043.2) 247415043 VS_Otic_Klara_2025.pdf VS_Otic_Klara_2025.pdf 1 1962DF0A4C3423A77E1EA7E04593143F f4f8899a197816fdcf11bc03887cd7eea9181c623702614b8d6f4aff7ff4ff45 bb5acab3-4c67-11f0-8039-00155d000105 https://dk.um.si/Dokument.php?lang=slv&id=192411 Fakulteta za turizem 0 0 0