magistrsko delo
Alenka Stanonik (Author), Stojan Kostanjevec (Mentor)

Abstract

Slovenija je majhna srednjeevropska država, ki je naravno in kulturno pestra. To je posledica stičišča Alp, Mediterana, Panonske nižine in Dinarskega gorstva. Poleg naravnih enot je tu tudi stičišče slovanske, romanske, germanske in ugrofinske jezikovne skupine. H kulturni pestrosti prispeva tudi priseljevanje prebivalcev drugih držav, predvsem iz držav bivše Jugoslavije. Vse to skupaj vpliva na prehrano, ki se je oblikovala skozi stoletja. Dandanes se vsakodnevna prehrana Slovencev močno razlikuje od prehrane prebivalstva izpred petdesetih let. Ta je temeljila na lokalnih in sezonskih živilih, ki so bila pripravljena na poseben, tradicionalen način, razlikovala so se od regije do regije. Včasih je prebivalstvo v večini jedlo rastlinsko hrano, saj je bilo meso na mizi samo ob posebnih priložnostih. V času globalizacije se v Sloveniji narodne jedi izgublja, kar precej vpliva na mlajše rodove, na njihovo poznavanje narodnih jedi in oblikovanje odnosa do njih. Učenci se s slovenskimi narodnimi jedmi srečajo pri izbirnem predmetu načini prehranjevanja, v okviru rednega pouka gospodinjstva tega sklopa ni zaslediti. Zato sem se odločila raziskati, kakšno je poznavanje in odnos učencev do slovenskih narodnih jedi. S pomočjo vprašalnika, ki so ga učenci reševali preko spleta, smo ugotavljali, kako dobro učenci poznajo slovenske narodne jedi in jedi svojega okolja. Raziskovali smo, če obstaja razlika v poznavanju slovenskih narodnih jedi med učenci, ki so obiskovali izbirni predmet načini prehranjevanja, in med tistimi, ki ga niso, ter kakšen odnos imajo učenci do slovenskih narodnih jedi. V raziskavi je sodelovalo 219 učencev osmega in devetega razreda iz celotne Slovenije. Rezultati raziskave so pokazali, da je poznavanje najbolj značilnih slovenskih narodnih jedi dobro in da obiskovanje izbirnega predmeta načini prehranjevanja bistveno ne vpliva na poznavanje jedi. Odnos učencev do slovenskih narodnih jedi je pozitiven, saj jih radi jedo in so jim okusne. Tudi tukaj se je izkazalo, da obiskovanje izbirnega predmeta ne vpliva na to, kakšen odnos imajo učenci do narodnih jedi. Smiselno bi bilo, da bi vsebine o slovenskih narodnih jedeh vključili v program rednega predmeta gospodinjstvo. Potrebno je, da učenci spoznavajo tudi manj poznane narodne jedi, zlasti tiste, ki so značilne za okolje, v katerem živijo. Izobraževanje na tem področju lahko pomembno prispeva k spodbujanju ohranjanja teh jedi.

Keywords

narodne jedi;Slovenija;tradicionalna živila;gospodinjstvo;osnovna šola;

Data

Language: Slovenian
Year of publishing:
Typology: 2.09 - Master's Thesis
Organization: UL PEF - Faculty of Education
Publisher: [A. Stanonik]
UDC: 641(497.4)(043.2)
COBISS: 31377155 Link will open in a new window
Views: 226
Downloads: 25
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Other data

Secondary language: English
Secondary title: Knowledge and attitudes of elementary students towards Slovene traditional dishes
Secondary abstract: Slovenia is a small, central European country with rich cultural and natural diversity. It is situated at the crossroads of the Alps, the Mediterranean, the Pannonian Plain and Dinarides. Besides its natural features it is also at the crossroads of the Slavic, Germanic, Romanic and Ugrofinnic language group. A great influence was also the migration from other countries, mainly from the former Yugoslav republics. All of the above mentioned influenced the diet through the centuries. Nowadays the everyday Slovenian diet is nothing like the diet 50 years ago. The former one was based on local and seasonal products that were prepared differently from region to region. People in the past mainly consumed vegetables, because meat was only available on special occasions. Today, in the time of globalisation, the Slovenian national dishes are fading away and that affects the younger generations and their knowledge and attitude to them. The students get to know them at the optional subject The Ways of Nourishment, and during the Home Economics lessons, the topic of national dishes is not mentioned. That led me to start researching how much the students know the national dishes and what their attitude to them is. The students completed an online questionnaire asking them how well they know the national and local dishes and we wanted to know if there was any difference between the students who attended the optional subjects and those who did not, and the general attitude towards to the Slovenian national dishes. 219 students from the eighth and ninth grade form all over Slovenia took part in the survey. The results show that they know the most common national dishes well and that the optional subject does not make a big difference in their knowledge. The students have a positive attitude to the dishes and find them tasty. Here it was also obvious that attending the optional subject does not affect their attitude. It would be sensible to include the topic of Slovene national dishes in the Home Economics curriculum. It is necessary for students to recognise less known national dishes as well, especially local ones. Educating them on the topic can lead to better preservation of tradition.
Secondary keywords: food;hrana;
File type: application/pdf
Type (COBISS): Master's thesis/paper
Thesis comment: Univ. v Ljubljani, Pedagoška fak., Poučevanje, Predmetno poučevanje
Pages: 54 str.
ID: 12063256