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master's thesis
Prihvatljivost jela od kelja u djece školske dobi
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2016. urn:nbn:hr:159:109333
Hrnjkaš, Darija
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Quality Control
Laboratory for Nutrition Science

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Hrnjkaš, D. (2016). Prihvatljivost jela od kelja u djece školske dobi (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:109333

Hrnjkaš, Darija. "Prihvatljivost jela od kelja u djece školske dobi." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2016. https://urn.nsk.hr/urn:nbn:hr:159:109333

Hrnjkaš, Darija. "Prihvatljivost jela od kelja u djece školske dobi." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2016. https://urn.nsk.hr/urn:nbn:hr:159:109333

Hrnjkaš, D. (2016). 'Prihvatljivost jela od kelja u djece školske dobi', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 19 April 2024, https://urn.nsk.hr/urn:nbn:hr:159:109333

Hrnjkaš D. Prihvatljivost jela od kelja u djece školske dobi [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2016 [cited 2024 April 19] Available at: https://urn.nsk.hr/urn:nbn:hr:159:109333

D. Hrnjkaš, "Prihvatljivost jela od kelja u djece školske dobi", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2016. Available at: https://urn.nsk.hr/urn:nbn:hr:159:109333

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Metadata
TitlePrihvatljivost jela od kelja u djece školske dobi
Title (english)Acceptability of kale dishes in shool age children
AuthorDarija Hrnjkaš
MentorIrena Colić Barić (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Quality Control)
(Laboratory for Nutrition Science)
Zagreb
Defense date and country2016-09-21, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Nutrition
Abstract
Cilj ovog rada bio je ispitati prihvatljivost 2 nekonvencionalna (čips i smuti) i 2 klasična (varivo i popečki) jela od kelja u djece školske dobi (1-4 razreda), te utvrditi povezanost parametara kao što su dob, spol i stupanj uhranjenosti na prihvatljivost jela. U istraživanju je sudjelovalo 63 djece (51% dječaka i 49% djevojčica). Prihvatljivost jela ispitana je pomoću hedonističke skale sa 5 stupnjeva (od 1-jako mi se sviđa do 5-uopće mi se ne sviđa). Rezultati su pokazali da djeca prihvaćaju (bodovi 1-3) sva 4 ponuđena jela, pri čemu je najbolje prihvaćeno varivo (97% djece),a najlošije čips (76% djece). Prihvatljivost jela povećava se s povećanjem dobi djece, a s obzirom na spol,dječaci su samo varivo prihvatili bolje od djevojčica. Za donošenje značajnih zaključaka u vezi prihvatljivosti jela od kelja i stupnja uhranjenosti potrebno je ispitati veći broj djece. Iz rezultata proizlazi da se sva 4 jela mogu uvesti u prehranu testirane djece, s ciljem povećanja konzumacije povrća.
Abstract (english)
The aim of this study was to evaluate acceptability of two unconventional (chips and smoothie) and 2 classic (stew and friters) dishes made of kale in school-age children (1st-4th grade) and determine whether age, gender and nutritional status have any effect on acceptability of these dishes. The study included 63 children (51% boys and 49% girls). Acceptability of dishes was examined using hedonic scale with 5 degrees (1-"I like it a lot" to 5 "I do not like it at all"). The given results show that children accept (points 1-3) every of 4 dishes served, with the best acceptance for stew (97% children), and the worst for chips (76% children). Acceptability of food increases with age, and by gender, boys have only accepted stew better than girls. To reach significant conclusions regarding the acceptability of kale dishes and nutritional status, it is necessary to examine a larger number of children. From the given results it follows that all 4 dishes can be introduced into diet children includes in this research, with the aim of increasing the consumption of vegetables.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:109333
Study programmeTitle: Nutrition
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra nutricionizma (magistar/magistra nutricionizma)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
RepositoryRepository of the Faculty of Food Technology and Biotechnology
Created on2017-04-24 12:34:59

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