Osveščenost in odnos slovenskega potrošnika do užitnih žuželk in prehranskih izdelkov iz njih : magistrsko delo

Koštić, Demir (author), Ovca, Andrej (mentor), Levec, Tina (comentor), Jevšnik Podlesnik, Mojca (reviewer)

Uvod: Uživanje žuželk je poznano že več tisočletij, vendar se njihova uporaba v prehranske namene v zahodnem svetu ni ukoreninila. Trajnost predstavlja enega ključnih dejavnikov za uvedbo pozitivnih sprememb v našem okolju in ravnanju. V literaturi kot eno od možnih rešitev v obdobju zadnjih nekaj let lahko zasledimo tudi uvajanje žuželk v prehrano ljudi, kar bi lahko na globalni ravni pripomoglo k zniževanju sproščanja toplogrednih plinov. Užitne žuželke bi tako predstavljale predvsem pomemben vir beljakovin. Napovedi namreč kažejo, da bo potreba po slednjih glede na pričakovano porast prebivalstva v prihodnje vse večja. Namen: Namen magistrskega dela je ugotoviti dosedanje izkušnje, raven znanja in odnos slovenskega potrošnika do užitnih žuželk z vidika okolja in trajnosti, prehrane, vpliva na zdravje, z vidika kulture in tradicije ter kulinarike. Metode dela: Za potrebe načrtovane raziskave magistrskega dela je bil uporabljen standardizirani vprašalnik, ki je bil pred uporabo preveden iz angleškega jezika v slovenskega in prilagojen slovenski populaciji. Končna različica vprašalnika je bila med ciljno populacijo deljena v digitalni obliki z uporabo spletnega orodja 1Ka. Rezultati: Več kot polovica (78,0 % žensk in 64,9 % moških) respondentov še nikoli ni pokusila užitnih žuželk, vendar je večina (94,3 %) že zasledila, da se uporabljajo kot prehranski vir. Dobra polovica (55,9 %) se strinja, da so žuželke lahko primerne tudi za prehrano ljudi, medtem ko jih 14,5 % temu nasprotuje. Preostali so neopredeljeni (29,6 %). Večina (> 90,0 %) vseh respondentov še ni imela priložnosti pripravljati hrane iz tovrstnih živil doma oziroma tega ne želi. Razprava in zaključek: Ocenjujemo, da je v Sloveniji mlad moški s pridobljeno vsaj visokošolsko izobrazbo v največji meri dovzeten za spremembo prehranskih navad, ki bi vključevala uvedbo užitnih žuželk oziroma tovrstnih izdelkov v prehrani. Predhodne izkušnje s temi živili med sodelujočimi v raziskavi nimajo pomembnega vpliva na pripravljenost njihovega uvajanja v prehrano. V drugih državah so potrošniki primerljivo ozaveščeni in pripravljeni sprejeti užitne žuželke oziroma jih vključiti v svojo prehrano.

• Language: Slovenian
• Keywords: magistrska dela, sanitarno inženirstvo, užitne žuželke, entomofagija, potrošniki, prehranski vir
• Work type: Master's thesis/paper
• Typology: 2.09 - Master's Thesis
• Organization: ZF - Faculty of Health Sciences
• Place of publishing: Ljubljana
• Publisher: [D. Koštić]
• Year: 2024
• Number of pages: 48 str., [14] str. pril.
• PID: 20.500.12556/RUL-154776
• UDC: 614
• COBISS.SI-ID: 187320067
• Publication date in RUL: 01.03.2024

Secondary language

• Language: English
• Title: Awareness and perspective of the Slovenian consumer towards edible insects and their food products : master thesis

Abstract

Introduction: The consumption of insects has been known for thousands of years but their use for food purposes has not gained ground in the western world. Sustainability is one of the key factors for introducing positive changes in our environment and behaviour. As suggested in recent literature, one of the possible solutions is the introduction of insects into human diet, which could help reduce global greenhouse emissions. Edible insects would thus be an important source of protein. It is anticipated that the need for the latter will increase, given the expected population growth. Purpose: The purpose of the master's thesis is to investigate the past experiences, the level of knowledge and attitude of Slovenian consumers towards edible insects from the perspective of environment and sustainability, nutrition, impact on health, culture and traditions, and culinary practices. Methods: For the purposes of the thesis, a standardized questionnaire was used which was translated from English into Slovenian and adapted for Slovenian population. The final version of the questionnaire was distributed to the target population in digital format using web tool 1Ka. Results: More than half of the respondents (78.0 % of women and 64.9 % of men) never tried edible insects, but most of them (94.3 %) were aware that insects were used as a food source. A good half of the respondents (55.9 %) agreed that insects may also be suitable for human consumption, while 14.5 % contradicted this statement. The rest of the participants remained undefined (29.6 %). The majority (> 90.0 %) of all respondents never had the opportunity or didn't want to prepare such foods at home. Discussion and conclusion: It is estimated that in Slovenia, the young males with at least higher education are most receptive to changes in their dietary habits, including the introduction of edible insects or such products into their diet. The participants' previous experience with this type of food does not have a significant impact on their willingness to introduce the aforementioned food into their diet. In other countries, the consumers are relatively well informed and inclined to include edible insects in their diet.

• Keywords: master's theses, sanitary engineering, edible insects, entomophagy, consumers, food source