Spoznavanje mleka in mlečnih izdelkov v vrtcu

• Main Author: Benedičič, Petra
• Other Authors: Kos, Marjanca
• Format: Bachelor Thesis
• Language: Slovenian
• Published: P. Benedičič 2015
• Subjects: začetno naravoslovje; Preschool child; info:eu-repo/classification/udc/373.2.016:50(043.2); sami
• Online Access: https://repozitorij.uni-lj.si/IzpisGradiva.php?id=71850; https://repozitorij.uni-lj.si/Dokument.php?id=71860&dn=; http://www.cobiss.si/scripts/cobiss?command=DISPLAY&base=cobib&rid=10636617&fmt=11

Predšolski otroci se večinoma učijo z neposredno izkušnjo. Imajo notranjo željo po raziskovanju in odkrivanju odgovorov na svoja vprašanja. Nova znanja in spoznanja otroci najlažje in najbolj uspešno pridobijo z izkušnjami, v katerih sodelujejo oni sami. V diplomski nalogi sem raziskovala predstave predšolskih otrok o mlečnih izdelkih in izvoru mleka ter odnos otrok do tovrstne hrane. Zasnovala in izvedla sem dejavnosti, ob katerih so otroci v vrtcu z neposredno izkušnjo spoznavali mleko in mlečne izdelke, njihov izvor, proizvodnjo in njihove načine uporabe za prehrano. Otroci so spoznavali izvor mleka in njegove značilnosti ter iz njega naredili bananino mleko. Spoznavali so smetano in iz nje naredili maslo. Učili so se o pomenu mikroorganizmov v nastajanju mlečnih izdelkov. Izdelali smo kislo mleko in iz njega naredili skuto in skutni namaz. Izdelali smo jogurt in mu dodali sveže sadje. Za konec smo naredili tudi svoj sir. Z otroki eksperimentalne in kontrolne skupine sem pred dejavnostmi opravila individualne ustne intervjuje ob konkretnih primerih mlečnih izdelkov. V njih sem ugotavljala, kako predšolski otroci prepoznavajo mlečne izdelke ter kaj o njihovih značilnostih in izvoru vedo. Raziskovala sem tudi odnos otrok do uživanja mleka in mlečnih izdelkov. Analiza rezultatov ter primerjava s kontrolno skupino je pokazala, da so otroci eksperimentalne skupine z neposredno izkušnjo preko aktivnega učenja pridobili veliko znanja o mleku in mlečnih izdelkih in da je njihov odnos do tovrstne hrane postal bolj pozitiven. Preschool children learn mostly by direct experience. They have internal motivation to explore and discover answers to their questions. Knowledge and expertise are easily and more successfully acquired by experiences, in which children are directly involved. In my diploma I made a research on preschool children’s perception of dairy products and the sources of fresh milk and children’s attitude towards dairy food. I created and performed activities for children in nursery school. They learnt about milk and dairy products, their sources, milk production and its various usages in everyday nutrition by direct experience. Children got information about milk sources and its characteristics and they made banana milk. They learnt about cream and made some butter. They also learnt about the meaning of microorganisms in the process of making dairy products. We made sour milk and used it to make cottage and cottage spread. We made yoghurt and added in it some fresh fruit. The last task was to make cheese by ourselves. Before performing these activities, I interviewed children in experimental and control groups by using actual examples of dairy products. The interviews gave me the information if preschool children are familiar with various dairy products, their sources and characteristics. The analysis and the comparison with control group showed that children in the experimental group, which had learnt by direct experience and active learning, gained more knowledge on milk and dairy products. Their attitude towards dairy products became also more positive.