Hranilna vrednost in senzorična sprejemljivost kosil in večerij v dijaškem domu v Ljubljani

Jesenko, Erika (author), Pajk Žontar, Tanja (mentor), Korošec, Mojca (comentor)

Namen magistrskega dela je bil ovrednotiti energijsko in hranilno vrednost ter senzorično sprejemljivost kosil in večerij (skupno 24 obrokov) v Dijaškem domu Tabor v Ljubljani ter oceniti njihovo skladnost s Smernicami za prehranjevanje v vzgojno-izobraževalnih zavodih. S tehtanjem posameznih jedi v ponujenih obrokih smo določili mase jedi ter s spletnim orodjem Odprta platforma za klinično prehrano (OPKP) ovrednotili vsebnost makrohranil in energijsko vrednost. Senzorično sprejemljivost obrokov med dijaki smo ugotavljali z 9-točkovno hedonsko lestvico. Povprečna energijska vrednost kosil (1. teden: 2824 ± 479 kJ, 2. teden: 2755 ± 553 kJ, 3. teden: 3201 ± 263 kJ) je bila skladna s priporočili za energijski vnos za dekleta, za fante pa je bila prenizka. Povprečna energijska vrednost večerij (1. teden: 2762 ± 685 kJ, 2. teden: 3176 ± 1276 kJ, 3. teden: 3124 ± 914 kJ) je bila za dekleta previsoka v vseh treh tednih, medtem ko je bila za fante prenizka v 1. tednu in skladna v drugih dveh tednih. Povprečni vnosi energije z beljakovinami s kosili so bili previsoki (1. teden: 19,6 ± 7,1 %, 2. teden: 18,6 ± 4,7 %, 3.teden: 19,2 ± 3,8 %), v nasprotju pa so bili povprečni vnosi energije z ogljikovimi hidrati s kosili (1 teden: 45,7 ± 10,6 %, 2. teden: 36,8 ± 6,8 %, 3. teden: 42,5 ± 7,4 %) in večerjami (1. teden: 45,3 ± 20,4 %, 2. teden: 37,6 ± 13,0 %, 3. teden: 45,5 ± 11,2 %) prenizki. Dijaki so v povprečju preveč energije z maščobami zaužili s kosili v 2. tednu (41,7 ± 6,5 %) in z večerjami v vseh treh tednih (1. teden: 38,8 ± 20,6 %, 2. teden: 47,3 ± 10,5 %, 3. teden: 39,2 ± 10,3 %). Povprečna vsebnost prehranske vlaknine v kosilih in večerjah skupaj (1. teden: 13,4 ± 4,1 g/4184 kJ, 2. teden: 11,3 ± 1,9 g/4184 kJ, 3. teden:12,1 ± 0,7 g/4184 kJ) je bila skladna s priporočili iz Smernic. Energijska vrednost kosil in večerij ni bila povezana s hedonskimi ocenami kosil (r = - 0,0300) in večerij (r = - 0,1427).

• Language: Slovenian
• Keywords: prehrana mladostnikov, dijaški dom, hranilna vrednost, smernice prehranjevanja, spletno orodje OPKP, senzorična analiza, velikost porcij
• Work type: Master's thesis/paper
• Typology: 2.09 - Master's Thesis
• Organization: BF - Biotechnical Faculty
• Place of publishing: Ljubljana
• Publisher: [E. Jesenko]
• Year: 2022
• PID: 20.500.12556/RUL-139385
• UDC: 613.2-053.6:641.1
• COBISS.SI-ID: 119973635
• Publication date in RUL: 02.09.2022

Secondary language

• Language: English
• Title: Nutritional value and sensory acceptability of lunches and dinners in the dormitory in Ljubljana

Abstract

The purpose of the master's thesis was to determine the nutritional and energy value and sensory acceptability of the lunches and dinners offered at the dormitory Tabor in Ljubljana and to assess their compliance with the Guidelines for Healthy Eating in Educational Institutions. The research lasted 3 weeks, from Monday to Thursday. By weighing each ingredient of the meal we determined the actual amount of offered food and determined the macronutrients contents and energy values of the lunches and dinners, using the Open Platform for Clinical Nutrition (OPKP). The average energy values of the lunches (first week: 2824 ± 479 kJ, second: 2755 ± 553 kJ, third: 3201 ± 263 kJ) was in the line with the recommendations for energy intake for the girls and lower than recommended for the boys. The average energy value of the dinners (first week: 2762 ± 685 kJ, second: 3176 ± 1276 kJ, third: 3124 ± 914 kJ) was too high for girls in all three weeks and it too low for boys in first week, but in line for the last two weeks. The values of energy consumed with proteins in lunches were higher than recommended (first week; 19.6 ± 7.1%, second: 18.6 ± 4.7%, third: 19.2 ± 3.8%). The values of energy consumed with carbohydrates in lunches (first week: 45.7 ± 10.6%, second: 36.8 ± 6.8%, third: 42.5 ± 7.4%) and dinners (first week: 45.3 ± 20.4%, second: 37.6 ± 13.0%, third: 45.5 ± 11.2%) were lower than recommended. The intake of energy with fats was higher than recommended in lunches of the second week (41.7 ± 6.5) and in all three weeks' dinners (first week: 38.8 ± 20.6%, second week: 47, 3 ± 10.5%, third week: 39.2 ± 10.3%). On average, lunches and dinners contained a sufficient amount of dietary fibre (first week: 13.4 ± 4.1 g/4184 kJ, second: 11.3 ± 1.9 g/4184 kJ, third: 12.1 ± 0.7 g/4184 kJ). The energy value of lunches and dinners didn’t correlate with the hedonic ratings of lunches (r = - 0.0300) and dinners (r = - 0.1427).

• Keywords: adolescent nutrition, dormitory, nutritional value, dietary guidelines, online tool OPKP, sensory analysis, portion size