20.500.12556/RUL-184579 Zmanjševanje količine zavržene hrane pri predšolskih otrocih diplomsko delo Reducing food waste among pre-school children Diplomsko delo je bilo zasnovano z namenom preučiti vpliv vzgojno-izobraževalnih dejavnosti, ki so bile vsebinsko povezane s pripravo jedi, na količino odpadne hrane v vrtcu. Empirični del raziskave temelji na kvantitativnem pristopu z merjenjem količine odpadne hrane v vrtcu pred in po izvedbi načrtovanih dejavnosti. V raziskavo je bilo vključenih 17 predšolskih otrok, starih od 2. do 4. leta. Izvedene so bile tri dejavnosti, usmerjene v aktivno vključevanje otrok v proces spoznavanja hrane: sejanje zelenjave, priprava zelenjavnih nabodal ter kuhanje zelenjavne enolončnice. Namen dejavnosti je bil okrepiti otrokovo senzorično izkušnjo z živili, povečati njihovo motivacijo za okušanje zelenjave ter spodbuditi pozitiven odnos do manj priljubljenih jedi. Rezultati raziskave so pokazali, da je več odpadne hrane nastajalo pri obrokih, ki so vsebovali več zelenjave, ki je pri predšolskih otrocih pogosto manj senzorično sprejemljiva zaradi okusa, teksture ali videza. Analiza podatkov je pokazala, da se je po izvedbi dejavnosti, zlasti po aktivnosti sejanja zelenjave, količina odpadne hrane zmanjšala. Otroci so se v dejavnosti aktivno vključevali, kazali večje zanimanje za živila, ki so jih sami pomagali pridelati ali pripraviti, ter bili bolj pripravljeni poskusiti jedi z zelenjavo. Na podlagi rezultatov raziskave sklepamo, da sistematično vključevanje otrok v dejavnosti spoznavanja in priprave hrane predstavlja učinkovit pedagoški pristop k oblikovanju pozitivnih prehranskih navad ter odgovornega odnosa do hrane. This bachelor’s thesis was designed to examine the impact of educational activities related to food preparation on the amount of food waste generated in a kindergarten setting. The empirical part of the study is based on a quantitative approach involving the measurement of food waste quantities before and after the implementation of planned activities. The study included 17 preschool children aged between 2 and 4 years. Three activities were carried out, aimed at actively involving children in the process of learning about food: sowing vegetables, preparing vegetable skewers, and cooking a vegetable stew. The purpose of these activities was to strengthen children's sensory experiences with food, increase their motivation to taste vegetables, and encourage a positive attitude toward less preferred dishes. The results showed that larger amounts of food waste were generated during meals containing higher proportions of vegetables, which are often less sensorially acceptable to preschool children because of their taste, texture, or appearance. Data analysis revealed that the quantity of food waste decreased after the activities were implemented, particularly following the vegetable-sowing activity. The children actively participated in the activities, showed greater interest in foods they had helped grow or prepare, and were more willing to try dishes containing vegetables. Based on the findings, it can be concluded that systematically involving children in food-related learning and preparation activities represents an effective pedagogical approach for fostering positive eating habits and developing a responsible attitude toward food. predšolski otroci odpadna hrana prehranjevalne navade predšolska vzgoja preschool children food waste eating habits early childhood education true false false A. Repnik Slovenski jezik Angleški jezik Diplomsko delo/naloga 2026-07-10 08:30:07 2026-07-10 08:30:11 2026-07-13 10:06:08 0000-00-00 00:00:00 2026 0 Ljubljana 0 Ljubljana 50 str. 0000-00-00 NiDoloceno NiDoloceno NiDoloceno 0000-00-00 0000-00-00 0000-00-00 373.2(043.2) 206001 284523011 52313.pdf 52313.pdf 1 D647C34320A0302418ACB5206023B09E bcc123b1db7c1fc95e85d9da1948144736ab1841eee8b48418651c8523ca7a3d ac4147fd-7c28-11f1-9b0d-0050569b8976 https://repozitorij.uni-lj.si/Dokument.php?lang=slv&id=237471 Pedagoška fakulteta 0 0 0