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master's thesis
Procjena ostatka hrane na tanjuru metodom vaganja u dvije osnovne škole na području Grada Zagreba
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. urn:nbn:hr:159:642433
Ferk, Karla
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Quality Control
Laboratory for Food Chemistry and Biochemistry

Institutional repository: Repository of the Faculty of Food Technology and Biotechnology

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Ferk, K. (2017). Procjena ostatka hrane na tanjuru metodom vaganja u dvije osnovne škole na području Grada Zagreba (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:642433

Ferk, Karla. "Procjena ostatka hrane na tanjuru metodom vaganja u dvije osnovne škole na području Grada Zagreba." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. https://urn.nsk.hr/urn:nbn:hr:159:642433

Ferk, Karla. "Procjena ostatka hrane na tanjuru metodom vaganja u dvije osnovne škole na području Grada Zagreba." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. https://urn.nsk.hr/urn:nbn:hr:159:642433

Ferk, K. (2017). 'Procjena ostatka hrane na tanjuru metodom vaganja u dvije osnovne škole na području Grada Zagreba', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 06 July 2024, https://urn.nsk.hr/urn:nbn:hr:159:642433

Ferk K. Procjena ostatka hrane na tanjuru metodom vaganja u dvije osnovne škole na području Grada Zagreba [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2017 [cited 2024 July 06] Available at: https://urn.nsk.hr/urn:nbn:hr:159:642433

K. Ferk, "Procjena ostatka hrane na tanjuru metodom vaganja u dvije osnovne škole na području Grada Zagreba", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2017. Available at: https://urn.nsk.hr/urn:nbn:hr:159:642433

Metadata
TitleProcjena ostatka hrane na tanjuru metodom vaganja u dvije osnovne škole na području Grada Zagreba
Title (english)Assessment of plate waste by weighing in two elementary schools in the City of Zagreb
AuthorKarla Ferk
MentorMartina Bituh (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Quality Control)
(Laboratory for Food Chemistry and Biochemistry)
Zagreb
Defense date and country2017-09-18, 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
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:642433
Study programmeTitle: Nutrition
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra nutricionizma (magistar/magistra nutricionizma)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
Created on2017-11-15 11:56:47