Eating habits in kindergartens

SUMMARY Final work title: Eating habits in kindergartens. An author of final work: Gabija Želvienė. Supervisor: prof. habil. dr. Dalia Sekmokienė. Final work consist of 56 pages, 10 tables, 3 pictures. The object of final work: preschoolers in Lithuania. The aim of final work: To investigate four kindergartens menues and to evaluate preschool children eatig habits in kindergartens (from the point of view of employees). Objectives of final work: 1. Analyze scientific literature witch examine preschool children eating features. 2. Identify nutrition features of preschool children and kindergartens employees approach to a healthy eating using survey. 3. Process survey results using Excel programs, prepare recommendations. A healthy lifestyle helps a person to prevent diseases and strengthen health, grow into a harmonious personality. One of the main child elements of a healthy lifestyle are a healthy diet. Early during childhood, which is particularly important, how to eat, and these habits persist after the child becomes for an adult. Studies show that the diet of preschool children and more attention needs to be paid to eating habits. Thesis analyzes the dietary habits of preschool children. In the first part of the thesis are analyzed the habits of preschool children in kindergartens, eating principles and recommendartions, provided healthy nutrition pyramid. Widely analyzed changes in the description of the New catering arrangements, requirements for cooking meals for preschool children. Wide analysis of of the peculiarities of nutrition of preschool children in kindergartens of other countries and in Lithuania. In the second part is presented the methodology of used research, it process and organization: justified reasons of research choosing, survey instrument structure and the choice of assessment scale, estimated in a survey. In this part of final work is justified a survey research methodology. In the third part are presented the results of the thesis and discussion. Comparing the distribution of energy and nutritional value of the daily ration of all four kindergartens, it was found 9 that all menus according to the averages of protein, fat and carbohydrates and energy value comply with the new Recommended Daily Allowances of nutrients and energy. The study found that the old menu of kindergarten “X” did not always comply with the recommendations of healthy eating. The fourth part analyzes the results of the study. An analysis of the kindergarten staff 's views on the dishes served shows a largely favorable assessment in the different categories - even 78 percent respondents state that kindergarten dishes are good for health. The study found that dieticians are most often involved in the process of compiling a menu, teachers and parents of students are least involved. In the opinion of the respondents, the menu of kindergartens contains very few confectionery products (85 percent), a lot of fruits, berries, dairy products (42 percent), on average cereals / legumes (50 percent), meat (57 percent). percent), fish (38 percent). Decreases in sugar and salt in meals were observed