The master's thesis analyzes the nutritional value of food waste based on data on served and returned food in six Slovenian kindergartens, four implementing an intervention meal plan and two control ones. The intervention meal plan is based on a higher content of antioxidant-rich foods, aiming to help children meet recommended nutrient and micronutrient intake levels. In both menu cases, the full-day meal consisted of breakfast, a mid-morning snack, an afternoon snack, and lunch. Average nutritional values of consumed and wasted food were obtained using the online tool OPKP and normalized to the daily portion of one child. Statistical data processing was used to compare the results of the participating kindergarten groups. The results were also compared with the Guidelines for Healthy Eating in Educational Institutions (2024). Findings show that meals in the intervention kindergartens were nutritionally more adequate, as they contained more dietary fiber, fats, calcium, magnesium, and iron. However, neither meal group allowed children to reach the recommended daily intake for calcium. Among the ten food groups analyzed, the highest quantities of waste in kindergarten meals were recorded for vegetables, whole grains, and nuts. The evaluation of uneaten (wasted) food in relation to dietary requirements for 5-6 years old children revealed that dietary fiber accounted for the largest nutrient loss, 21.5% in the intervention group and 26.7% in the control group. The thesis highlights the importance of strategic meal planning, portion size adjustment, and raising awareness among children and staff about reducing food waste. The findings contribute to a better understanding of dietary patterns in early childhood and to the development of sustainable nutrition practices in educational institutions.
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