Procjena ostataka hrane na tanjuru i gubitak hranjive vrijednosti ručka u osnovnim školama s i bez vrta

master's thesis

• Title (english): Assessment of plate waste and nutrient loss in elementary schools with and without garden
• Author: Martina Žitnik
• Mentor: Irena Keser (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Quality Control); (Laboratory for Nutrition Science); Zagreb
• Defense date and country: 2018-10-30, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Nutrition

Abstract

S obzirom na to da djeca većinu vremena provedu u školi izrazito je bitno da školski obroci osiguravaju optimalnu količinu energije i nutrijenata. Cilj ovog rada bio je procijeniti energetski i nutritivni sastav serviranih školskih ručaka, te utvrditi otpad hrane s tanjura metodom vaganja ostatka hrane na tanjuru te sukladno tome realni energetski i nutritivni unos. U istraživanju su sudjelovali učenici od 1. do 4. razreda iz 7 osnovnih škola s vrtom (model 1) i 7 bez vrta (model 2) s područja Grada Zagreba i Zagrebačke županije. Nutritivni i energetski sastav serviranih i konzumiranih ručkova uspoređen je s Nacionalnim smjernicama za prehranu učenika u osnovnim školama. Nije utvrđena statistički značajna razlika u masi ukupnog otpada hrane s tanjura između modela škola te iznosi u prosjeku između 20,1-24,5%, a pri tome se najviše baca povrća, u prosjeku između 33,1-51,2 g. U ovisnosti o količini bačene hrane, prosječan gubitak energije je 18-22%, a nutrijenata od 14- 42%. S obzirom na to da predviđeni unos pojedinih nutrijenata serviranim ručkom, ali i realni unos pojedinih nutrijenata nije u skladu s preporukama, u budućnosti bi trebalo prepraviti jelovnike. Edukacija o pravilnoj prehrani u školama mogla bi biti jedna od strategija kojom bi se smanjio ostatak hrane na tanjuru.

Abstract (english)

Concidering that children spend most of their time at school, it is essential that school meals provide the optimal amount of energy and nutrients. The aims of this study were to evaluate the nutritional composition of served lunches, plate waste by weighing the remaining food on the plate and accordingly actual energy and nutrient intake. Students from 1st to 4th grade in 7 primary schools with garden (model 1) and 7 without garden (model 2) from the City of Zagreb and Zagreb municipal participated in the survey. The nutrient and energy composition of served and consumed lunches was compared to the National Nutrition Guidelines for Primary School Students. There was no statistically significant difference in the weight of total plate waste among school models and on average 20.1- 24.6% food was wasted, with vegetables as the most wasted category, on average 33.1-51.2 g. Depending on the amount of plate waste the average energy loss was 18-22%, and nutrient loss was 14-42%. Given that served lunch intake of certain nutrients, but also actual intake of certain nutrients were not in accordance with the recommendations, school meals should be revised in the future. Implementation of dietary education in schools could be one of the strategies for reducing plate waste.

• Keywords: ostatak hrane na tanjuru; gubitak nutrijenata; školski ručak; školski vrt
• Keywords (english): plate waste; loss of nutrients; school lunch; school garden
• Language: croatian
• URN:NBN: urn:nbn:hr:159:451430
• 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: 2019-12-04 11:04:33