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Title:Poznavanje in uporaba fermentiranih živil v prehrani predšolskih otrok
Authors:ID Kolednik, Erika (Author)
ID Šikić Pogačar, Maja (Mentor) More about this mentor... New window
ID Fijan, Sabina (Mentor) More about this mentor... New window
Files:.pdf MAG_Kolednik_Erika_2024.pdf (3,36 MB)
MD5: 6F45421A7C2073CC92B4AB042BFA9EAD
 
Language:Slovenian
Work type:Master's thesis/paper
Typology:2.09 - Master's Thesis
Organization:FZV - Faculty of Health Sciences
Abstract: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.
Keywords:fermentirana živila, predšolski otroci, prehrana
Place of publishing:Maribor
Publisher:[E. Kolednik]
Year of publishing:2024
PID:20.500.12556/DKUM-89196-e6b78252-3c3d-6333-7c18-86c3adf73a04 New window
UDC:613.2-053.4:631.563.6(043.2)
COBISS.SI-ID:203395587 New window
Publication date in DKUM:04.09.2024
Views:279
Downloads:325
Metadata:XML DC-XML DC-RDF
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:24.06.2024

Secondary language

Language:English
Title:Knowledge and inculusion of fermented foods in the diet of perschool children
Abstract: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.
Keywords:fermented foods, preschool children, nutrition


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