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Primerjava hranilne vrednosti klasičnih in brezglutenskih jedilnikov v vrtcu
Valentan, Sara (Author), Korošec, Mojca (Mentor) More about this mentor... This link opens in a new window

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Abstract
Namen naše raziskave je bil ovrednotiti klasični in brezglutenski (BG) jedilnik dveh tednov v vrtcu, določiti vsebnost hranil v obeh z obdelavo jedilnikov v programu OPKP (Odprta platforma za klinično prehrano). Sestavo obeh jedilnikov smo primerjali med sabo ter z Referenčne vrednosti za energijski vnos ter vnos hranil (2015) in priporočili, ki jih podajajo Smernice zdravega prehranjevanja v vzgojno-izobraževalnih ustanovah. Delo je obsegalo vnašanje živil in njihovih količin iz jedilnikov v program OPKP. iz pridobljenih rezultatov smo ocenili vnose energije, vsebnosti beljakovin, ogljikovih hidratov, prehranske vlaknine, maščob, železa, cinka, magnezija, kalcija, vitamina D ter vitamina B12. S Studentovim t-testom smo preverili značilnost razlik med vsebnostmi posameznih hranil v obeh vrstah jedilnikov. Statistične razlike med vrstama jedilnikov smo potrdili v vsebnosti prehranske vlaknine, beljakovin, skupnih ogljikovih hidratov, železa in energijski vrednosti. Navedene vrednosti so bile nižje v BG jedilnikih. V povprečju so otroci s klasičnim jedilnikom v vrtcu zaužili 1349 kJ na dan več kot otroci z BG jedilnikom. Pri primerjavi rezultatov z referenčnimi vrednostmi smo ugotovili, da so otroci z BG jedilniki v vrtcu, v obravnavanih dveh tednih zaužili manj ogljikovih hidratov, kalcija, železa in vitamina D, kot je priporočeno.

Language:Slovenian
Keywords:jedilniki v vrtcih, brezglutenski jedilnik, hranilna vrednost, kemijska sestava, celiakija
Work type:Bachelor thesis/paper (mb11)
Tipology:2.11 - Undergraduate Thesis
Organization:BF - Biotechnical Faculty
Year:2018
Publisher:[S. Valentan]
UDC:641.1+641.56:613.22
COBISS.SI-ID:4950136 Link is opened in a new window
Views:135
Downloads:67
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Secondary language

Language:English
Title:Comparison of the nutritional values of classic and non gluten menus in a kindergarten
Abstract:
The purpose of our research was to analyze the classic and gluten-free (BG) menus of two weeks in the kindergarten, to determine the content of the nutrients in them with the OPKP program and to compare their nutrient compositions with each other, with the reference values, and with the national guidelines for nutrition in kindergartens. The work included the input of foods in menus and their amounts in the OPKP program, evaluation of energy values, and the content of proteins, carbohydrates, dietary fibre, fats, iron, zinc, magnesium, calcium, vitamin D, folate and vitamin B12. We tested the statistical differences between evaluated contents of nutrients in both menus with the Student t-test. We found statistically significant differences between the two groups of menus in the content of dietary fibre, proteins, carbohydrates, iron and energy value. Values were lower in BG menus. On average, children with the classic diet consumed 1349 kJ per day more in the kindergarten than children who had the gluten-free menu. Comparison with the reference values showed that children with BG menu in the kindergarten did not achieve the recommended intake for carbohydrates, calcium iron and vitamin D in studied two weeks.

Keywords:kindergarten menus, gluten-free menu, nutritional values, chemical composition, celiac disease

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