The purpose of the thesis is to determine the nutritional knowledge and skills of students of Faculty of Education in Ljubljana. In the research section of the thesis, with the help of a questionnaire, we determined their nutritional habits, nutrition knowledge, skills of food preparation and safe handling with it. Food literacy includes four components. These components are: plan and manage, select, prepare and eat. Survey questionnaire contained questions that covered all four components, which we used to obtain data on the nutritional literacy of students. 88 students were surveyed; from all four years and of different study areas. The results showed that more than 70 % of students independently prepare food. They are skilled in use of various kitchen appliances and gadgets, one of which is stove the most widely used; 97.7 % of surveyed students use it. In their personal nutrition, most of them are attentive to drinking enough water, to consume enough fruits and vegetables, and to limit the intake of sugar and fried food. When buying food, taste is the most important, attractive packaging, according to their arguments, does not affect their decision, because 76.1 % of students find this as the least important. In the selection of foods, they demonstrated a medium good knowledge, since the proportion of correct answers to various questions was very different. Here, senior students revealed better knowledge than younger students, since they received more nutritional information during longer period of study. The worst results were demonstrated in the last part of the questionnaire, which fall under the fourth component of food literacy, which is eating. They showed a very poor knowledge on daily energy needs for an adult and recommended amount of daily intake of fruits and vegetables. For students, it is important to have good nutritional literacy, because this way they can develop healthy eating habits. The students of the faculty as future teachers, have a lot of responsibility, because they will pass their nutritional knowledge on to the next generation and thereby contribute to the overall nutritional habits.
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