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Uravnotežena in pestra prehrana je pomembna za rast in razvoj otroka. Standardi prehrane v vzgojno izobraževalnih ustanovah so v Sloveniji določeni na državnem nivoju, smernice pa služijo kot praktična pomoč pri izvajanju. Namen raziskave je bil ovrednotiti sestavo in hranilno vrednost celodnevnih obrokov za otroke dveh starostnih skupin v vrtcu (tj. zajtrk, dopoldanska malica, kosilo) v obdobju enega meseca (tj. 20 delovnih dni). Opazovana hranila so bila maščobe, ogljikovi hidrati, beljakovine, nasičene maščobe, skupni sladkorji, skupna prehranska vlaknina, natrij (sol), kalcij in magnezij. Raziskovalni del naloge je potekal tako, da smo v vrtčevski kuhinji štiri tedne z metodo tehtanja ugotavljali količine zaužitih porcij. Hranilno sestavo obrokov smo preračunali z uporabo spletnega orodja OPKP ter izračunane vrednosti statistično obdelali s pomočjo računalniškega programa Microsoft Excel. Rezultate, ki smo jih dobili z analizo, smo primerjali s priporočenimi vrednostmi, ki so navedene v Smernicah zdravega prehranjevanja v vzgojno izobraževalnih-ustanovah. Povprečna energijska vrednost celodnevnih obrokov v vrtcu je bila nižja od priporočene v vseh štirih tednih, ko smo obravnavali jedilnike. Rezultati analiz so pokazali, da otroci v celodnevnih obrokih v povprečju zaužijejo manj maščob kot je priporočeno. Vrednosti zaužitih ogljikovih hidratov so pri prvi starostni skupini nižje od priporočenih, medtem ko so pri drugi starostni skupini v skladu s priporočili. Otroci obeh starostnih skupin so zaužili dovolj beljakovin in prehranske vlaknine. Vnos skupnih sladkorjev z obravnavanimi obroki vrtčevske prehrane pa je bil večji od priporočenega pri obeh starostnih skupinah. Večina velikosti zaužitih porcij celodnevnih obrokov je bila dokaj v skladu s priporočenimi. A balanced and varied diet is important for the growth and development of a child. Nutrition standards in educational institutions in Slovenia are set at the national level, and the guidelines serve as practical assistance in implementation. The purpose of this thesis was to evaluate the composition and nutritional value of full-day meals for children of two age groups in kindergarten (i.e., breakfast, morning snack, lunch) over the period of one month (i.e., 20 working days). The observed nutrients were fats, carbohydrates, proteins, saturated fats, sugars, total dietary fibre, sodium (salt), calcium, and magnesium. The research part of this thesis was carried out by determining the nutritional composition of meals in the kindergarten kitchen for four weeks. This was recalculated using the online tool OPEN (Platform for Clinical Nutrition) and the calculated values were statistically processed using the computer program Microsoft Excel, while the mass of consumed meals was determined by weighing. The results obtained by the analysis were compared with the recommended values given in the guidelines for healthy eating in educational institutions provided by the National Institute of Public health. The average energy value of full-day meals in the kindergarten was lower than recommended in all four weeks when the menus were examined. The results of the analysis showed that, on average, children consume less fat in full-day meals than recommended. The values of consumed carbohydrates are lower than recommended in the first age group, while they are in line with the recommendations in the second age group. Children of both age groups consumed enough protein and dietary fibre. The intake of sugars was higher than recommended in both age groups. Most of the sizes of ingested portions of full-day meals were fairly in line with the recommended ones.

Background. As studies show, changes in diet - so important in the therapy of psychiatric disorders and related to changes in appetite and nutritional preferences, including avoiding of the consumption of specific groups of products and dishes - are much more frequent among patients affected by schizophrenia. Objective. The aim of the study was to assess the chosen nutritional habits, including the number and type of meals usually consumed during a day, snacking between meals and the energy value and content of the chosen nutrients in the diets of persons with recognized schizophrenia. Material and methods. The study was carried out in a group of 85 patients with recognized schizophrenia, and 70 healthy volunteers ranging in age from 18-65 years without mental or nutritional disorders. For the purpose of the study, we used a questionnaire containing questions on nutritional habits. A 24-hour diet recall was used in the quantitative nutritional assessment with the use of the computer program Dieta 5.0. Results. Female patients with recognized schizophrenia were having 3 meals a day significantly more frequently as compared to healthy women. They were also having an afternoon snack much more frequently as compared to the control group. The food rations of female patients were characterized by a significantly higher energy value and the content of most of the assessed nutrients as compared to the food rations of healthy women. The food rations of men with recognized schizophrenia were characterized by a much lower energy intake and the content of the majority of assessed nutrients as compared to the food rations of healthy men. In all compared groups, we observed an energetic structure of food rations with the breakdown by specific meals that was inconsistent with the applicable recommendations. Conclusions. Despite of differences between the nutritional value of the meals of patients with recognized schizophrenia and those of healthy subjects, it seems advisable to involve patients with recognized schizophrenia in the education of forming appropriate nutritional habits.