professional thesis
The acceptability of sweet potato food by children of pre-school and school age

Katica Boban (2009)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food and Nutrition Research
Sub-department of Food Quality
Metadata
TitlePrihvatljivost jela od batata kod djece predškolske i školske dobi
AuthorKatica Boban
Mentor(s)Antonija Perl Pirički (thesis advisor)
Abstract
Najznačajniji čimbenici u održavanju zdravlja su pravilna prehrana, redovita tjelesna aktivnost i emocionalna stabilnost. Pravilna prehrana omogućuje normalan rast i razvoj i trebala bi se primjenjivati kod djece od najranije dobi. Cilj ovog rada bio je ispitati prihvatljivost jela od batata, novog povrća za područje Republike Hrvatske zbog mogućnosti uvođenja u jelovnike predškolskih i školskih ustanova radi unapređivanja kvalitete prehrane, te stjecanja novih prehrambenih navika. U istraživanju je sudjelovalo 156 djece predškolske dobi i 320 djece školske dobi. Ispitanicima predškolske nastave ponuđena su dva jela od batata i to njoki i kolač, a ispitanicima školske nastave uz kolač i njoke ponuđeni su prženi rezanci od žutog i narančastog batata. Hedonističkom skalom od 1 (naročito visoko nepoželjan) do 7 (naročito visoko poželjan) ispitanici su ocjenjivali prihvatljivost navedenih jela. Rezultati pokazuju da su djeca svih dobnih skupina dobro prihvatila ponuđena jela od batata premda se radi o novoj namirnici za područje Republike Hrvatske. Kod djece razredne i predmetne nastave koja su ocjenjivala četiri jela prihvatljivost svih jela bila je dobra, a najbolje je bio prihvaćen kolač i to kod djece razredne nastave (6,52 ± 1,15). Djeca predškolske dobi kojoj su ponuđeni njoke i kolač od batata, njoke su ocijenila kao neznatno do umjereno poželjne (5,51 ± 2,05), dok su kolač ocijenili kao neznatno do umjereno nepoželjan (2,99 ± 1,86). Djevojčice i dječaci svih dobnih skupina su podjednako prihvatili sva ponuđena jela. Ostali demografski čimbenici nisu imali utjecaj na prihvatljivost ponuđenih jela. Iz dobivenih rezultata može se zaključiti da su djeca dobro prihvatila ovu namirnicu, što potvrđuje mogućnost uvođenja u svakodnevnu prehranu u odgojnoobrazovnim ustanovama zbog stjecanja i unapređivanja prehrambenih navika.
Keywordsnutrition sweet potato sensory properties children
Parallel title (English)The acceptability of sweet potato food by children of pre-school and school age
Committee MembersLjiljana Primorac
Antonija Perl Pirički
Drago Šubarić
Nela Nedić Tiban
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Lower level organizational unitsDepartment of Food and Nutrition Research
Sub-department of Food Quality
PlaceOsijek
StateCroatia
Scientific field, discipline, subdisciplineBIOTECHNICAL SCIENCES
Food Technology
Food Safety and Quality
Study programme typeuniversity
Study levelpostgraduate specialist
Study programmeFood Safety and Quality
Academic title abbreviationuniv. spec. techn. aliment.
Genreprofessional thesis
Language Croatian
Defense date2009-02-05
Parallel abstract (English)
The most important factors for health improvement are proper nutrition, regular body activity and emotional stability. Proper nutrition enables normal growth and prosperity which should be applied among children in early stages. The main goal of this study was to examine the acceptability of sweet potato food as new vegetables in the Republic of Croatia, as well as its possible introduction into the menus of pre-school and school facilities, in order to improve nutrition quality, and to provoke new nutrition habits. In this research 156 children of preschool age, as well as 320 children of school age took part. There were two types of food made from sweet potato (gnocchi and cake) offered to the pre-school children, and besides cake and gnocchi, roasted noodle, made from yellow and orange sweet potato, were offered to the school children. Using hedonistic scale ranging from 1 (dislike extremely) up to the 7 (like extremely), the participants rated the acceptability of those foods. The results revealed that the children of all ages accepted the offered food, made from sweet potato, well, due to the fact that this was completely new nutrition in the Republic of Croatia. The children of pre-school and school groups rated four types of food and the acceptability was good, but the most accepted was the cake among the school children (6.52 ± 1.15). The children of pre-school age, who tested gnocchi and cake from sweet potato, rated the gnocchi as slightly up to the moderate desirable (5.51 ± 2.05), while the cake was rated as slightly up to the moderate undesirable (2.99 ± 1.86). The girls and boys of all ages equally accepted all foods. Other demographic facts did not have any influence on the acceptability of the offered foods. From the results given by this research it can be concluded, that the children accepted this nutrition well confirming its possible introduction in the food consumption on a daily basis within educational facilities, in order to provoke and improve the nutritional habits.
Parallel keywords (Croatian)nutricionizam prehrana batat senzorska ocjena djeca
Resource typetext
Access conditionAccess restricted to students and staff of home institution
Terms of usehttp://rightsstatements.org/vocab/InC/1.0/
URN:NBNhttps://urn.nsk.hr/urn:nbn:hr:109:535415
CommitterSanda Hasenay