Background: Slovenia similar to some European countries has a long tradition of the organized system of school meals. The present survey aimed to compare school lunch composition in Slovene primary schools (n = 40) with the national dietary guidelines; Methods: The survey took place from January to September 2020. Sampling of a 5-day school lunch (n = 200) for adolescents aged 10 to 13 years, were performed in schools. Chemical analysis was provided by an accredited national laboratory. Results: The median energy value of school lunches was 2059 kJ (24% of the recommended daily energy intake). The school lunches contained 24.8 g of proteins, 52.9 g of carbohydrates and 16.7 g of dietary fats. Saturated fatty acids represent 4.7 g, polyunsaturated fatty acids 4.7 g, monounsaturated fatty acids 5.8 g, and industrial trans fats 0.2 g/100 g of a meal (1.2 g/meal). Dietary fibre represented 7.8 g, free sugars for 14.7 g and salt for 3.9 g; Conclusions: The survey showed lower values for energy, carbohydrates and total fats in school lunches as recommended, and exceeded values of salt, saturated and polyunsaturated fatty acids.
Introduction:The main aim of the study was to estimate average daily sodium availability of Slovenian consumers based on the food purchase data for the period [2000][2001][2002][2003][2004][2005][2006][2007][2008][2009]. The secondary aim was to look for food group contributors to sodium availability. Methods: Food purchase records (Household Budget Survey) as well as country-specific reference values and food composition information were used to estimate mean sodium availability of purchased foods (grams of sodium/person/ day -g Na/p/day) as well as food groups and foods with the largest contribution to the total sodium availability. Discussion and results: The mean sodium availability of purchased foods decreased in the period [2000][2001][2002][2003][2004][2005][2006][2007][2008][2009] and was on average 2,104±132 mg Na/p/day, not accounting for ready-made meals, most semi-prepared foods and adding salt during cooking and at the table. The key food group contributors of sodium in Slovenia were breads and bakery products (35.0%), meat products (27.9%), processed vegetables (6.6%) and cheeses (5.3%). Conclusions: Notwithstanding the smaller purchased quantities of higher-sodium foods (e.g. sausages, prosciutto, dry meat, pickled cucumbers) in comparison to larger purchased quantities of the medium-sodium foods (e.g. white bread, mixed bread, brown bread, milk, rolls), both food groups contribute significant amounts of sodium in the diets of Slovenians. Izvirni znanstveni članek UDK 613.27(497.4) Izvleček Uvod: Glavni namen raziskave je bil ugotoviti razpoložljivost natrija v kupljenih živilih v Sloveniji. Osnovo so predstavljali podatki nacionalne raziskave o porabi v gospodinjstvih za obdobje 2000-2009. Sekundarni cilj raziskave je bil ugotoviti, katere skupine živil prispevajo k največji razpoložljivosti natrija v prehrani slovenskih porabnikov. Metode: Za oceno povprečnega vnosa natrija (izraženega v gramih natrijevega klorida/oseba/dan -g osebo/Na/dan) v kupljenih živilih in glavnih skupinah živil so bili uporabljeni podatki o povprečni porabi živil v gospodinjstvih in podatki o hranilni sestavi živil. Razprava in rezultati: Povprečna vrednost razpoložljivega natrija v kupljenih živilih se je v obdobju od leta 2000 do leta 2009 znižala in znaša v povprečju 2,104±132 mg natrija/osebo/dan. Pri tem niso bile upoštevane vrednosti vnosa pripravljenih in polpripravljenih obrokov ter dosoljevanje hrane pri mizi. Ugotovljeno je bilo, da so ključne skupine živil, ki prispevajo največje količine natrija v prehrani prebivalcev Slovenije, kruh in pekovski izdelki (35,0%), mesni izdelki (27,9%), konzervirana zelenjava (6,6%) in siri (5,3%). Zaključki: Raziskava je pokazala, da k vnosu natrija v prehrani prebivalcev Slovenije znatno prispevajo živila, ki vsebujejo višje vrednosti natrija (npr. salame, pršut, sušeno meso, vložena zelenjava) in ki se jih v prehrani ljudi zaužije v nižjih količinah, in živila s srednjimi vrednostmi natrija (npr. bele in mešane vrste kruha, črni kruh), ki se jih porabi v večjih količinah. Klj...
Ponudba zdravih in uravnoteženih obrokov v šolah, poleg izobraževanja in ozaveščanja otrok o pomenu zdrave prehrane, predstavlja pomemben javnozdravstveni ukrep. Prispevek prikazuje opis sistema organizirane šolske prehrane v Sloveniji ter primerjavo s trinajstimi državami v Evropi. Slovenija sodi med države s preko sedemdeset letno tradicijo šolske prehrane. Področje je urejeno z zakonodajo, vzgojno-izobraževalni zavodi pa imajo zagotovljene človeške, finančne in prostorske vire, ki omogočajo načrtovanje, pripravo in razdeljevanje šolskih obrokov. Ureditev in pristopi zagotavljanja obrokov v času pouka se v Evropi razlikuje od države do države in so odvisni od različnih dejavnikov. Večina držav ima decentralizirano ureditev, kjer se odgovornost za zagotavljanje šolske prehrane prenese na ustanovitelja (lokalno skupnost) in vzgojno-izobraževalni zavod. Slovenija sodi med države, ki ima poleg celovite organiziranosti ukrepa šolske prehrane in subvencioniranja obrokov zakonodajno urejeno tudi strokovno spremljanje s svetovanjem, ki ga sistematično in usklajeno izvaja Nacionalni inštitut za javno zdravje.
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