Poznavanje živil z veliko vsebnostjo soli

diplomsko delo

Iva Džudović (Author), Stojan Kostanjevec (Mentor)

Abstract

Dolgotrajen povišan vnos soli v mladosti lahko vpliva na nastanek nekaterih kardiovaskularnih bolezni v odrasli dobi. Razsežnost tovrstnih obolenj z leti narašča. Da bi se pojavnost teh bolezni znižala, zdravstvene organizacije pozivajo prebivalce k uživanju manj slane hrane. Namen diplomskega dela je bil ugotoviti, kako pogosto osnovnošolci uživajo slana živila, ali poznajo živila, ki vsebujejo velike količine soli, kako pogosto solijo hrano in ali poznajo tveganje za zdravje, ki ga predstavlja dolgotrajno uživanje velikih količin soli. Rezultati raziskave so bili pridobljeni s pomočjo vprašalnika, ki ga je izpolnilo 222 osnovnošolcev 5., 7. in 9. razreda iz Novega mesta in Ljubljane. Večina osnovnošolcev ocenjuje, da dnevno zaužijejo malo soli in da nikoli ne solijo hrane pred okušanjem. Osnovnošolci najpogosteje dosoljujejo juhe, krompir, solate in meso. Osnovnošolci slabo poznajo vsebnost soli v živilih. Na embalaži živil preverjajo količino soli manj pogosto kot ostale sestavine hrane. Večji delež osnovnošolcev pozna tveganje za zdravje v primeru dolgotrajnega uživanja prekomernih količin maščobe in sladkorja kot soli. Rezultati raziskave kažejo na to, da bi bilo potrebno med osnovnošolci izboljšati poznavanje sestave živil glede na vsebnost soli in jih spodbujati k uživanju hrane z manjšo vsebnostjo soli. Učence je potrebno na ustrezen način informirati o zdravstvenih težavah, ki so posledica dolgotrajnega uživanja prekomernih količin soli.

Keywords

sol;slana hrana;uživanje soli;natrijev klorid;osnovnošolci;

Data

Language:	Slovenian
Year of publishing:	2015
Typology:	2.11 - Undergraduate Thesis
Organization:	UL PEF - Faculty of Education
Publisher:	[I. Džudović]
UDC:	641.88:664.41(043.2)
COBISS:	10769737
Views:	578
Downloads:	75
Average score:	0 (0 votes)
Metadata:

Other data

Secondary language:	English
Secondary title:	Primary school students' awareness of high-salt foods
Secondary abstract:	Long-term consumption of high amounts of salt at a young age can affect o reven cause the risk of certain cardiovascular diseases in adulthood. The severity of these diseases increases with age. In order to decrease the incidence of these diseases, health organizations urge us to eat less salty food. The aim of this diploma thesis was to determine how often primary school students eat salty foods, whether they know food products that contain large amounts of salt, how often they salt their food and if they know health risks caused by long-term use of large amounts of salt. Data were collected using a questionnaire that was completed by 222 primary school students attending 5th, 7th and 9th grade in cities of Novo Mesto and Ljubljana. Most primary school students estimate that their daily salt consumption represents small amounts and they never add salt to food before tasting. Research results show that they frequently add salt to soups, potatoes, salads and meat. Primary school students mostly have little knowledge about salt contents in foods. They read salt content labels on food packaging less often then contents labels about other ingredients. A higher percentage of primary school students are aware of health risks related to long-term consumption of excessive amounts of fat and sugar, than health risks related to salt. Survey results show that it would be necessary to improve knowledge of primary school students about the importance of the use of foods labels, especially about the salt content and encourage them to eat foods with less salt. And finally, they need to be properly informed about the health problems caused by long-term consumption of excessive amounts of salt.
Secondary keywords:	primary education;nutrition education;osnovnošolski pouk;prehranska vzgoja;
File type:	application/pdf
Type (COBISS):	Undergraduate thesis
Thesis comment:	Univ. Ljubljana, Pedagoška fak., Biotehniška fak., Biologija in gospodinjstvo
Pages:	VIII, 64 str.
ID:	9061709