Page 45 - Petelin Ana. Ur. 2022. Zdravje otrok in mladostnikov / Health of children and adolescents. Proceedings. Koper: Založba Univerze na Primorskem/University of Primorska Press
P. 45
Question Daily 3-5 times Once per 1-3 times Never
How often do you add salt in your 11 per week 13
meals (soup, sauce, potatoes)? week per month
How often do you eat fried food? 12
17 6
0 10 21 27 0
How often do you eat eggs? 4 18 27 8 2
How often do you eat fast food? 0 2 14 35 7
1 1
How often do you eat snacks, such as 3 18 27 12 3
flips, chips, crackers, pretzel sticks or 3 6
salted peanuts? 3 19 27 7 2
How often do you eat sweets 0 14
or desserts? 4 11 20 19 3 elementary school projects as a possibility of improving pupils‘ eating habits 45
How often do you eat nuts (hazelnuts, 8 28 17
almonds, peanuts, walnuts)?
How often do you eat processed meat 9 17 19
foods, such as pate, hot-dogs or meat
cheese? 10 24 18
How often do you eat legumes, such as
peas, beans or chickpeas?
How often do you eat toast intead of
bread?
Lecture
We had given a short lecture in all three 7th grade classes. We included basic in-
formation on topics of: guidelines for balanced nutrition; macronutrients; the
food pyramid; how to build a balanced and healthy plate; importance of having
breakfast every day; healthy food preparation methods; limited usage of salt. A
lecture lasted for 30–35 minutes. After the lecture we carried out a short quiz
to evaluate their knowledge on guidelines for balanced nutrition, we prepared
earlier on Kahoot platform. Since not all of the pupils had owned a smart-
phone, we had a group discussion about the questions on Kahoot. The majority
of questions were referring to our lecture. They mostly answered the questions
correctly, however they did not express their opinions often to build a discus-
sion. The most pupils expressed their opinion on the issue of ‘What is in the
lowest layer of the nutrition pyramid scheme?’ as we have presented the new nu-
trition pyramid scheme, which they have not met yet.
Discussion
The project Traditional slovenian breakfast is educating pupils about the ad-
vantages of locally produced food. Local food is more mature and ripe at time
of harvesting, thus it is more rich in micronutrients and has a higher nutrition-
How often do you add salt in your 11 per week 13
meals (soup, sauce, potatoes)? week per month
How often do you eat fried food? 12
17 6
0 10 21 27 0
How often do you eat eggs? 4 18 27 8 2
How often do you eat fast food? 0 2 14 35 7
1 1
How often do you eat snacks, such as 3 18 27 12 3
flips, chips, crackers, pretzel sticks or 3 6
salted peanuts? 3 19 27 7 2
How often do you eat sweets 0 14
or desserts? 4 11 20 19 3 elementary school projects as a possibility of improving pupils‘ eating habits 45
How often do you eat nuts (hazelnuts, 8 28 17
almonds, peanuts, walnuts)?
How often do you eat processed meat 9 17 19
foods, such as pate, hot-dogs or meat
cheese? 10 24 18
How often do you eat legumes, such as
peas, beans or chickpeas?
How often do you eat toast intead of
bread?
Lecture
We had given a short lecture in all three 7th grade classes. We included basic in-
formation on topics of: guidelines for balanced nutrition; macronutrients; the
food pyramid; how to build a balanced and healthy plate; importance of having
breakfast every day; healthy food preparation methods; limited usage of salt. A
lecture lasted for 30–35 minutes. After the lecture we carried out a short quiz
to evaluate their knowledge on guidelines for balanced nutrition, we prepared
earlier on Kahoot platform. Since not all of the pupils had owned a smart-
phone, we had a group discussion about the questions on Kahoot. The majority
of questions were referring to our lecture. They mostly answered the questions
correctly, however they did not express their opinions often to build a discus-
sion. The most pupils expressed their opinion on the issue of ‘What is in the
lowest layer of the nutrition pyramid scheme?’ as we have presented the new nu-
trition pyramid scheme, which they have not met yet.
Discussion
The project Traditional slovenian breakfast is educating pupils about the ad-
vantages of locally produced food. Local food is more mature and ripe at time
of harvesting, thus it is more rich in micronutrients and has a higher nutrition-
