Odnos osnovnošolcev do uživanja zelenjave

• Main Author: Meglič, Maja
• Other Authors: Koch, Verena
• Format: Bachelor Thesis
• Language: Slovenian
• Published: 2017
• Subjects: osnovnošolec; pupil; sami
• Online Access: https://repozitorij.uni-lj.si/IzpisGradiva.php?id=95888; https://repozitorij.uni-lj.si/Dokument.php?id=104536&dn=; https://plus.si.cobiss.net/opac7/bib/11727433?lang=sl

V obdobju otrok in mladostnikov je zelo pomembno uživanje vitaminov in mineralov (elementov), vode in balastnih snovi. Zelenjava naj bi bila na jedilniku vsak dan v tednu. V omenjenem obdobju je uživanje zelenjave pod priporočili. Dnevno je priporočeno zaužiti od 400 do 650 g zelenjave. Njihovo poseganje po zdravi hrani, zelenjavi, je odvisno od številnih dejavnikov. Kulture, socialnega okolja (družina, prijatelji, sošolci, šola), izpostavljenosti (dostopnost, nedostopnost), socialno-ekonomskega statusa, čustev, samoučinkovitosti, senzoričnih lastnosti (oblika, barva, vonj, okus, tekstura), znanja (hranilne snovi, učinek na zdravje), priprave (način priprave – kuhanje, pečenje, cvrenje, pasiranje oblika zelenjave –trakci, kocke) in serviranja zelenjave (barve, postavitev). Namen diplomskega dela je raziskati in primerjati odnos učencev 5. in 9. razredov osnovne šole do uživanja zelenjave. V raziskavo je bila vključenih 46 učencev 5. razredov in 66 učencev 9. razredov, skupaj 112 učencev. Uporabljena tehnika zbiranja podatkov je bil anonimni anketni vprašalnik. Rezultati kažejo, da večjih razlik v odnosu do zelenjave med učenci 5. in 9. razreda, ni. Odgovori so bili dokaj podobni. Anketirane najbolj odvračajo senzorične lastnosti zelenjave, medtem ko jih družina k uživanju zelenjave spodbuja, saj jo večina uživa vsak dan. Ravno tako jih spodbuja šola. Učenci obeh razredov najraje uživajo kuhano ali surovo zelenjavo, uživali bi več zelenjave, če bi jo sami pripravili. Zavedajo se pomembnega učinka zelenjave na zdravje, in poznajo hranilne snovi, ki jih zelenjava vsebuje. Vendar si več zelenjave pri obrokih v šoli ne želijo. In a time of adolescence, consuming vitamins and minerals (elements), water, and roughage is very important. Vegetables should be on the menu every day in a week. In a time of adolescence, consumption of vegetables is below recommendations. It is recommended to consume 400 to 650 g of vegetables. It depends on numerous factors whether youth and children eat healthy food or not. Such factors are culture, social environment (family, friends, classmates, school), exposure (accessibility, inaccessibility), social-economic condition, emotions, self-efficiency, sensory characteristics (form, color, smell, taste, texture), knowledge (nutrients, health effect), preparation (method of preparation – cooking, roasting, frying, mashing form of vegetables – strips, cubes) and serving the vegetables (color, layout). The purpose of the thesis was to research and to compare the relationship of pupils of the fifth and the ninth grades of the elementary school to consuming vegetables. Forty-six pupils of the fifth grade and sixty-six pupils of the ninth grade were included in the research, altogether 112. The technique of data collection was anonymous survey questionnaire. The results show that there are no bigger differences in relationship towards vegetables between the pupils of the fifth and the ninth grades. The answers were quite similar. The participants are deterred by sensory characteristics of vegetables, while their families encourage them to consume vegetables: most of them consume it every day. The school is encouraging them as well. The pupils of the both grades prefer cooked or raw vegetables. They would consume more vegetables if they prepared it by themselves. They realize the important effect of vegetables for health. They know nutrients contained by vegetables. However, they wish no more vegetables in meals in school.