Seznanjenost študentov zdravstvene nege s smernicami zdravega prehranjevanja in upoštevanje teh smernic v njihovi prehrani

Šuligoj, Tjaša

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Title:	Seznanjenost študentov zdravstvene nege s smernicami zdravega prehranjevanja in upoštevanje teh smernic v njihovi prehrani
Authors:	ID Šuligoj, Tjaša (Author) ID Mičetić Turk, Dušanka (Mentor) More about this mentor... ID Šikić Pogačar, Maja (Comentor)
Files:	MAG_Suligoj_Tjasa_2023.pdf (861,36 KB) MD5: 60FF526054DB104317CD767A9A4A7FA3
Language:	Slovenian
Work type:	Master's thesis/paper
Typology:	2.09 - Master's Thesis
Organization:	FZV - Faculty of Health Sciences
Abstract:	Uvod: Zdravo prehranjevanje je ključnega pomena, saj zagotavlja potrebne hranilne snovi za pravilno delovanje telesa. Z uravnoteženo prehrano študenti vzdržujejo zdravo telesno težo, krepijo imunski sistem in zmanjšajo tveganje za nastanek kroničnih bolezni. Zdrava prehrana spodbuja tudi dobro duševno zdravje ter kognitivne funkcije in s tem izboljša sposobnost učinkovitega učenja. Metode: Uporabili smo kvantitativno in opisno metodo dela. Kot raziskovalni instrument smo uporabili anketni vprašalnik. V raziskavi je sodelovalo 193 študentov dodiplomskega študija na eni izmed zdravstvenih fakultet iz severovzhodne Slovenije. Rezultate smo statistično obdelali in jih analizirali ter prikazali v obliki tabel in grafov v programu Excel. Rezultati: Ugotovili smo, da študenti zdravstvene nege dobro poznajo smernice zdrave prehrane. Rezultati so pokazali, da anketirani najbolje poznajo priporočila o dnevnem vnosu tekočine, maščob, nasičenih maščobnih kislin, ogljikovih hidratov in soli. 73,1 % študentov zaužije tri do pet obrokov dnevno in 73,6 % si jedi pri mizi ne dosoljuje. Ugotovili smo tudi, da poznavanje priporočene količine dnevno zaužite soli ne vpliva na to, da si študenti hrane ne dosoljujejo pri mizi (p = 0,396). Diskusija in zaključek: Ugotovili smo, da študenti najbolje poznajo priporočen dnevni vnos tekočine, nasičenih maščobnih kislin in maščob. Ugotovili smo tudi, da ne obstaja povezava med poznavanjem pravilnega dnevnega vnosa soli in dosoljevanjem jedi pri mizi. Večina študentov si hrane pri mizi ne dosoljuje.
Keywords:	zdrava prehrana, študenti, znanje, smernice zdravega prehranjevanja
Place of publishing:	Maribor
Publisher:	[T. Šuligoj]
Year of publishing:	2023
PID:	20.500.12556/DKUM-85385
UDC:	616-083-057.875:613.2(043.2)
COBISS.SI-ID:	174930691
Publication date in DKUM:	06.12.2023
Views:	464
Downloads:	91
Metadata:
Categories:	FZV
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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:	28.08.2023

Secondary language

Language:	English
Title:	Acquaintance of nursing students with healthy eating guidelines and adherence to these guidelines in their diet
Abstract:	Introduction: A healthy diet is crucial, as it provides the necessary nutrients for the proper functioning of the body. With a balanced diet, students maintain a healthy body weight, strengthen the immune system and reduce the risk of developing chronic diseases. A healthy diet also promotes good mental health and cognitive function, thereby improving the ability to learn effectively. Methods: We used a quantitative and descriptive method of work. We used a survey questionnaire as a research instrument. 193 undergraduate students in one of the health care faculties from northeastern Slovenia participated in the research. The results were statistically processed, analyzed and presented in the form of tables and graphs in the Excel program. Results: We found that nursing students have a good knowledge of healthy eating guidelines. The results showed that the respondents knew best the recommendations on the daily intake of liquid, fat, saturated fatty acids, carbohydrates and salt. 73,1 % of students eat three to five meals a day and 73,6 % do not add salt to their food at the table. We also found that knowing the recommended amount of salt consumed per day does not influence the fact that students do not add salt to their food at the table (p = 0,396). Discussion and conclusion: We found that students know best the recommended daily intake of fluid, saturated fatty acids and fats. We also found that there is no connection between knowing the correct daily salt intake and adding salt to dishes at the table. Most students do not add salt to their food at the table.
Keywords:	healthy eating, students, knowledge, healthy eating guidelines

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