Procjena ostatka hrane na tanjuru metodom vaganja u dvije osnovne škole na području Grada Zagreba

master's thesis

• Title (english): Assessment of plate waste by weighing in two elementary schools in the City of Zagreb
• Author: Karla Ferk
• Mentor: Martina Bituh (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Quality Control); (Laboratory for Food Chemistry and Biochemistry); Zagreb
• Defense date and country: 2017-09-18, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Nutrition

Abstract

Školski obroci pridonose dnevnom energetskom i nutritivnom unosu u djece. Ostatak hrane na tanjuru u školama ne predstavlja samo gubitak resursa i novaca, već ukazuje i na to da učenici nemaju adekvatan prehrambeni unos. Cilj ovoga rada bio je metodom vaganja izmjeriti ostatak ručka na tanjuru, a metodom Probaj i ocjeni utvrditi stupanj sviđanja variva od povrća učenika od 1. do 4. razreda u dvije zagrebačke osnovne škole (n=137). U prosjeku je bačeno 41% kruha, 27% variva od poriluka, 23% mesa i 7% pudinga u odnosu na serviranu porciju. Većina učenika (69%) varivo je ocijenila visokim ocjenama, a među onim učenicima koji nisu pojeli cijelo varivo jedan od najčešćih razloga nedovršavanja obroka bio je neprihvatljiv okus (36%). Energetska vrijednost prosječne porcija ručka nije u skladu sa Nacionalnim smjernicama za prehranu učenika u osnovnim školama, te djeca u prosjeku unose i do 50% manje energije od preporučenog. Potrebno je revidirati jelovnike i prilagodit ih s obzirom na energetske i nutritivne potrebe konzumenata školskih obroka.

Abstract (english)

School meals contribute to the daily energy and nutrient intake of children. Plate waste in schools does not only represent a loss of resources and money, but it also indicates that the pupils dietary intake is inadequate. The aim of this research was to assess lunch plate waste by weighing, and vegetable meal preferences with the Taste and rate method, among pupils from 1st to 4th grade in two elementary schools in Zagreb. On average, 41% of bread, 27% of leek stew, 23% of meat and 7% of pudding was wasted. Most pupils (69%) graded the stew with high grades, while among those children who did not finish the stew one of the most common reasons was that they disliked the taste (36%). The energy value of the average lunch serving does not comply with the National guidelines for nutrition of students in elementary schools with children getting up to 50% less energy than recommended. It is necessary to revise the menues and adjust them accoring to energy and nutrient needs of the school lunch consumers.

• Keywords: ostatak hrane na tanjuru; osnovna škola; ručak
• Keywords (english): plate waste; elementary school; lunch
• Language: croatian
• URN:NBN: urn:nbn:hr:159:642433
• Study programme: Title: Nutrition; Study programme type: university; Study level: graduate; Academic / professional title: magistar/magistra nutricionizma (magistar/magistra nutricionizma)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Open access
• Created on: 2017-11-15 11:56:47