Page 40 - Petelin Ana. Ur. 2022. Zdravje otrok in mladostnikov / Health of children and adolescents. Proceedings. Koper: Založba Univerze na Primorskem/University of Primorska Press
P. 40
avje otrok in mladostnikov | health of children and adolescents 40 layer of the nutrition pyramid scheme?’ as we have presented the new
nutrition pyramid scheme, which they have not met yet. Discussion and
conclusions: Some edible plants are grown on the green roof, mostly
berries. In plant-based foods there are bioactive compounds. They
not only have antioxidant properties but also play a role in lowering
risk for some noncommunicable diseases. Both projects carry a great
potential in educating pupils and improving their eating habits. We
suggest upgrading the projects with interactive contents, thus pupils
would be more effectively presented the purpose of balanced nutrition.
Questionnaire results show pupils’ eating habits are not suitable, hence
we inferred their knowledge on nutrition is insufficient. Implementing
such projects might be beneficial for their knowledge. By upgrading
the projects, additional information would be provided and changes in
eating habits would be encouraged.
Keywords: Eating habits, traditional Slovenian breakfast, green roof,
plant foods, antioxidants
Introduction
Balanced diet is very important for pupils. Guidelines for balanced diet suggest
having regular and evenly distributed meals throughout a day. Consequently
consuption of meals is more frequent and quantity of foods consumed is small-
er. This is thought to be beneficial for blood fatty acids and blood glucose levels,
which reflects in improved abilities of pupils during lessons. Pupils should have
breakfast at home and it should consist of whole-grain foods, such as whole
grain bread, cereals or porridge. Blood glucose levels elevation is slower, which
contributes to improved pupils‘ abilities during lessons (Gabrijelčič, Pograjc,
Gregorič, Adamič and Čampa, 2005).
Daily intake of protein for children and adolescents is 0,9 – 1g/kg or 10–15
% of daily energy intake (DEI). Sources of protein are lean meat, fish, eggs, milk
and dairy products, legumes and nuts. Pupils‘ energy intake from fats should
cover 30–35 % of DEI. Fats are further divided into groups: monounstaturat-
ed fatty acids, polyunsaturated fatty acids and saturated fatty acids. Unsaturat-
ed fatty acids altogether are recommended to cover 20 % of DEI. Monounsatu-
rated fatty acids are recommended to cover 10–13 % of DEI, polyunsaturated
fatty acids 7–10 %. Omega-6 and omega-3 fatty acids are in the group of poly-
unsaturated fatty acids, former should cover 2,5 % of DEI and latter 0,5 %. Car-
bohydrates are recommended to cover over 50 % of DEI. However, pupils have
to choose carefully. Sugars belong in the group of carbohydrates as well, and
yet they should be limited up to 10 % of DEI. Complex carbohydrates are rec-
ommended, such as whole-grain foods which also contain dietary fibre (Gabri-
jelčič et al., 2005).
Since meals in school represent only one part of pupils‘ diet, they need ad-
ditional knowledge to be able to choose and prepare balanced meals at home as
well. They could get some additional knowledge about nutrition from projects,
nutrition pyramid scheme, which they have not met yet. Discussion and
conclusions: Some edible plants are grown on the green roof, mostly
berries. In plant-based foods there are bioactive compounds. They
not only have antioxidant properties but also play a role in lowering
risk for some noncommunicable diseases. Both projects carry a great
potential in educating pupils and improving their eating habits. We
suggest upgrading the projects with interactive contents, thus pupils
would be more effectively presented the purpose of balanced nutrition.
Questionnaire results show pupils’ eating habits are not suitable, hence
we inferred their knowledge on nutrition is insufficient. Implementing
such projects might be beneficial for their knowledge. By upgrading
the projects, additional information would be provided and changes in
eating habits would be encouraged.
Keywords: Eating habits, traditional Slovenian breakfast, green roof,
plant foods, antioxidants
Introduction
Balanced diet is very important for pupils. Guidelines for balanced diet suggest
having regular and evenly distributed meals throughout a day. Consequently
consuption of meals is more frequent and quantity of foods consumed is small-
er. This is thought to be beneficial for blood fatty acids and blood glucose levels,
which reflects in improved abilities of pupils during lessons. Pupils should have
breakfast at home and it should consist of whole-grain foods, such as whole
grain bread, cereals or porridge. Blood glucose levels elevation is slower, which
contributes to improved pupils‘ abilities during lessons (Gabrijelčič, Pograjc,
Gregorič, Adamič and Čampa, 2005).
Daily intake of protein for children and adolescents is 0,9 – 1g/kg or 10–15
% of daily energy intake (DEI). Sources of protein are lean meat, fish, eggs, milk
and dairy products, legumes and nuts. Pupils‘ energy intake from fats should
cover 30–35 % of DEI. Fats are further divided into groups: monounstaturat-
ed fatty acids, polyunsaturated fatty acids and saturated fatty acids. Unsaturat-
ed fatty acids altogether are recommended to cover 20 % of DEI. Monounsatu-
rated fatty acids are recommended to cover 10–13 % of DEI, polyunsaturated
fatty acids 7–10 %. Omega-6 and omega-3 fatty acids are in the group of poly-
unsaturated fatty acids, former should cover 2,5 % of DEI and latter 0,5 %. Car-
bohydrates are recommended to cover over 50 % of DEI. However, pupils have
to choose carefully. Sugars belong in the group of carbohydrates as well, and
yet they should be limited up to 10 % of DEI. Complex carbohydrates are rec-
ommended, such as whole-grain foods which also contain dietary fibre (Gabri-
jelčič et al., 2005).
Since meals in school represent only one part of pupils‘ diet, they need ad-
ditional knowledge to be able to choose and prepare balanced meals at home as
well. They could get some additional knowledge about nutrition from projects,
