A balanced and varied diet is important for the growth and development of a child. Nutrition standards in educational institutions in Slovenia are set at the national level, and the guidelines serve as practical assistance in implementation. The purpose of this thesis was to evaluate the composition and nutritional value of full-day meals for children of two age groups in kindergarten (i.e., breakfast, morning snack, lunch) over the period of one month (i.e., 20 working days). The observed nutrients were fats, carbohydrates, proteins, saturated fats, sugars, total dietary fibre, sodium (salt), calcium, and magnesium. The research part of this thesis was carried out by determining the nutritional composition of meals in the kindergarten kitchen for four weeks. This was recalculated using the online tool OPEN (Platform for Clinical Nutrition) and the calculated values were statistically processed using the computer program Microsoft Excel, while the mass of consumed meals was determined by weighing. The results obtained by the analysis were compared with the recommended values given in the guidelines for healthy eating in educational institutions provided by the National Institute of Public health. The average energy value of full-day meals in the kindergarten was lower than recommended in all four weeks when the menus were examined. The results of the analysis showed that, on average, children consume less fat in full-day meals than recommended. The values of consumed carbohydrates are lower than recommended in the first age group, while they are in line with the recommendations in the second age group. Children of both age groups consumed enough protein and dietary fibre. The intake of sugars was higher than recommended in both age groups. Most of the sizes of ingested portions of full-day meals were fairly in line with the recommended ones.
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