magistrsko delo
Nežka Poljanšek (Author), Irina Milisav (Reviewer), Ruža Pandel Mikuš (Mentor), Ksenija Šinigoj-Gačnik (Co-mentor), Andreja Kukec (Co-mentor)

Abstract

IZVLEČEK Uvod: Kuhinjska sol je pomemben dejavnik tveganja za povišan krvni tlak in posledično srčno-žilne bolezni. Raziskave so pokazale neposredno povezavo med vnosom soli v telo in zvišanim krvnim tlakom. Pri povečani količini soli v hrani nad 5 g, to je 2 grama natrija dnevno, se tveganje za nastanek srčno-žilnih bolezni poveča za 17 %, tveganje za nastanek kapi pa za 23 %. Glavne vire soli predstavljajo preslana živila in jedi, hrana, ki jo dosolimo pri pripravi ali pri mizi, in obroki, ki jih pojemo zunaj doma. Namen: Namen magistrskega dela je analizirati obroke hrane v vrtcih glede na vsebnost soli in ugotoviti, koliko soli otroci dejansko zaužijejo s hrano v vrtcu. Primerjati želimo tudi slanost obrokov iz mestnega vrtca s slanostjo obrokov iz vrtca na podeželju. Rezultate naših preiskav kruha glede na vsebnost soli bomo primerjali z rezultati preiskav, ki smo jih izvedli leta 2015. Metode dela: Vsebnost soli smo določali prek kloridnih ionov z metodo po Mohru in prek natrijevih ionov z metodo plamenske emisijske spektroskopije. Obroke smo ovrednotili glede na vsebnost soli tudi z računalniškim modeliranjem s programom Odprta platforma za klinično prehrano (OPKP). Vzorce hrane posameznih dnevnih obrokov za otroke druge starostne skupine od 3 do 6 let smo odvzeli v dveh vrtcih in ločeno analizirali postrežene obroke in kruh. Za analizo podatkov smo uporabili statistični program SPSS. Hipoteze smo testirali s statistično metodo Pearsonov koeficient korelacije in s testom dveh neodvisnih vzorcev (t-test). Rezultati: Ugotovili smo, da je enodnevni obrok, namenjen skupini otrok v starosti od 3 do 6 let, vseboval povprečno 5,39 g soli. Najbolj slan enodnevni obrok je vseboval 7,47 g soli, najmanj slan pa 3,89 g. Kljub preseganju smernic, ki za otroke predpisujejo zgornjo mejo vnosa, tj. 4 g soli dnevno, se je pokazalo, da se vseh deset analiziranih obrokov po slanosti uvršča v tako imenovano rumeno območje (od 0,3 do 1,5 g soli/100 g živila) po predpisih Food Standard Agency (FSA), kar pomeni, da vsebujejo srednje veliko količino soli. Ugotavljamo, da glede vsebnosti soli ni statistično značilnih razlik med obroki iz leta 2015 in tokratno raziskavo. Povprečna količina zaužite soli s hrano v mestnem vrtcu leta 2015 je bila 4,87 g dnevno, v naši raziskavi pa smo ugotovili, da se je povprečna količina zaužite soli nekoliko povečala in je znašala 5,39 g dnevno. Povprečna koncentracija soli v vzorcih kruha iz leta 2015 je znašala 1,19 g/100 g, v tokratni raziskavi pa se je povprečna koncentracija soli v kruhu zmanjšala na 1,14 g/100 g. Modeliranje s programom OPKP je pokazalo večje vsebnosti soli v prehrani, kot smo jih ugotovili s kemijskimi metodami. Statistična primerjava rezultatov preiskave z metodo po Mohru in rezultatov preiskave z metodo plamenske emisijske spektroskopije ne kaže večjih razlik, s čimer smo potrdili analitsko natančnost in težo naših rezultatov. Ugotavljamo tudi, da je kuharsko osebje v vrtcu ozaveščeno in da se zaveda pomena zdrave, manj slane hrane. Razprava in sklep: Ob upoštevanju izsledkov takšnih in podobnih raziskav si marsikje v svetu že prizadevajo, da bi dovoljeno količino zaužite soli v hrani zmanjšali na 5 gramov dnevno za odrasle. Z raziskavo smo potrdili, da otroci s hrano v vrtcu zaužijejo preveč soli, saj kar za 179,5 % presegamo smernice zdravega prehranjevanja. Vnos soli s hrano v vrtcih je povprečno 5,39 g dnevno, ko tej količini prištejemo še sol v hrani zunaj vrtca, pa ocenjujemo, da naši otroci zaužijejo dnevno kar 7,18 grama soli, kar močno presega vsa priporočila.

Keywords

magistrska dela;sanitarno inženirstvo;otroci;prehrana;zdravje;sol;

Data

Language: Slovenian
Year of publishing:
Typology: 2.09 - Master's Thesis
Organization: UL ZF - University College of Health Studies
Publisher: [N. Poljanšek]
UDC: 614
COBISS: 5448555 Link will open in a new window
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Other data

Secondary language: English
Secondary title: Intake of salt with food in kindergarten - analysis of actual situation
Secondary abstract: ABSTRACT Introduction: Excessive dietary salt consumption presents a significant risk factor for hypertension, which increases the risk of cardiovascular diseases. Research studies have established a direct relation between the salt consumption and the high blood pressure. The daily salt intake of over 5 grams, i.e. the increase of 2 g of natrium, enhances the risk for the development of cardiovascular diseases by 17% and the occurrence of stroke by 23%. The main sources of salt are the over-salted dishes and foods to which salt is added in preparation or at table, and the meals consumed outside our homes. Purpose: The aim of the thesis is to analyse the meals in nurseries and kindergartens in regards to the salt content and determine the children’s average daily consumption of salt in the institutions. The thesis also draws a comparison between the salinity and sodium content in meals served in urban and rural kindergartens. The findings regarding the salt content in bread are compared to the results obtained in the studies conducted in 2015. Methods: The salt content was established with the Mohr method, which determines the chloride ion concentration of a solution and the method of flame emission spectrometry through natrium ions. The salt content in meals was assessed also with the computer modelling with the programme Open platform for clinical nutrition (OPKP). The food samples of individual daily meals for the second age-group of children (3-6 years) were collected, and the served meals and bread were separately analysed. The statistical analysis was performed with the SPSS statistical programme. The hypotheses were tested with the Pearson correlation coefficient and the test of two independent samples, the t-test. Results: The study results indicate that a daily meal prepared for the selected group of children (3-6 years) contained on average 5.39 g of salt. The highest salt content was 7.47 g and the lowest 3.89 g. Although the suggested daily sodium levels (4 g for children) are exceeded, all ten analysed servings fall into the so-called yellow zone (from 0.3 to 1.5 g of salt per 100 g of food) as proposed by the Food Standard Agency (FSA), indicating a medium amount of salt content per serving. Our results are consistent with the findings of previous studies conducted in 2015, with no identified statistical differences. The comparison of the two studies show a moderate increase in the average daily salt intake with 4.87 g in the year 2015 and 5.39 g in the current study. The average salt concentrations in bread samples in 2015 amounted to 1.19 g/100 g, while in the current study it was only 1.14 g/100 g. The salt contents in the food ascertained by modelling with the programme OPKP were higher than those established by the chemical methods. The statistical comparison of the results obtained by the Mohr method and the method of flame emission spectrometry reveals no significant difference, which confirms the analytical accuracy and significance of our results. Along with the obtained results, it was also confirmed that the kitchen personnel were aware of the importance of healthy, less salted diet. Discussion and conclusion: On the basis of research findings related to the consequences of exceeded salt consumption, many world countries have tried to lower the recommended levels of salt intake to 5 g per day for adult persons. The results of the current study confirm that the children’s daily salt intake amounts to 7.18 g, exceeding the recommended values by 179.5 %. The children’s total average daily salt intake is estimated to be 7.18 g, including the 5.39 g consumed in the kindergarten and the remaining amount through meals at home and elsewhere. This amount of salt substantially exceeds all the recommended levels.
Secondary keywords: master's theses;sanitary engineering;children;nutrition;health;salt;
Type (COBISS): Master's thesis/paper
Study programme: 0
Thesis comment: Univ. v Ljubljani, Zdravstvena fak., Oddelek za sanitarno inženirstvo
Pages: 47 str., [3] str. pril.
ID: 10942096