Prehranska kakovost zajtrka slovenskih srednješolcev

Z delom smo ocenili prehransko kakovost zajtrka in osvetlili problematiko zajtrkovalnih navad slovenskih srednješolcev. V raziskavi, ki je potekala v letu 2006, je sodelovalo 454 dijakov. Uporabili smo deskriptivno in komparativno raziskovalno metodo ter metodo individualnega intervjuja in zapis jedilnika preteklega dne. Ocena energijske vrednosti zajtrka je pokazala,da je ta v povprečju pod slovenskimi priporočili. Kar 73,3 % vseh zajtrkov je bilo glede na priporočila energijsko preskromnih. Fantje krijejo z zajtrkom 15,0 %, dekleta pa 14,4 % priporočenega dnevnega energijskega vnosa.Ocena vsebnosti hranil kaže, da je razmerje med energijskimi deleži beljakovin, skupnih maščob in skupnih ogljikovih hidratov v zajtrku ugodno. Delež večkrat nenasičenih maščobnih kislin je prenizek glede na nekoliko višji delež nasičenih maščobnih kislin. Dijaki z zajtrkom zaužijejo v povprečju premalo prehranske vlaknine. Glede na priporočeni celodnevni vnos vitaminov in elementov dijaki z zajtrkom zelo dobro krijejo potrebe po vitaminih B1, B2 in B6, natriju, kaliju, fosforju, kalciju, in cinku, slabo pa krijejo potrebe po vitaminih A, C, D, E, folni kislini in jodu. Kritje potreb po železu je pri fantih zadovoljivo, pri dekletih pa prenizko. Glede ritma prehranjevanja zajtrkovalne navade slovenskih srednješolcev niso ustrezne, saj redno zajtrkuje le 43 % dijakov. Med dijaki, ki opuščajo zajtrk,ugotavljamo tudi pogostejše opuščanje kosila in popoldanske malice ter manj pogosto uživanje sadja, mleka in mlečnih izdelkov. Večina dijakov se strinja, da je zajtrk pomemben obrok, ki izboljša njihovo zmožnost učenja in zbranost ter pozitivno vpliva na njihovo zdravje. Ugotavljamo, da se s tem strinja veliko več dijakov, ki redno zajtrkujejo, v primerjavi s tistimi, ki ne zajtrkujejo redno.The paper evaluated the nutritional quality of food consumed for breakfast, and addressed the issue of breakfast eating habits in Slovenian secondary school students. The study conducted in 2006 involved 454 secondary school pupils. We used a descriptive method, a comparative method, the individual interview and a 24-hour recall method. An estimated average energy intake at breakfast was below the recommended values for Slovenia, and 73 % of all breakfasts did not exceed the recommended energy intake at breakfast. Breakfast met 15.0 % and 14.4 % of recommended daily energy intake for boys and girls, respectively. Nutritional evaluation of breakfast meals showed thatthey provide an adequate proportion of protein, fat and carbohydrate calories. The share of unsaturated fatty acids was decreased due to the increased share of saturated fatty acids. Secondary school students do not consume enough dietary fibre. Breakfast meals supply adequate allowances for vitamins B1, B2, and B6, sodium, potassium, phosphorus, calcium, zinc and magnesium, but not for vitamins A, C, D, E, folic acid and iodine. Intake of iron at breakfast is sufficient for boys but not for girls. The study showed poor breakfast-eating habits among the secondary school students surveyed: only 43% of them eat breakfast regularly. Those who do not take breakfast more often skip lunch and afternoon snacks, and rarely eat fruit, milk and dairy products. Most secondary school students think that breakfast is the most important meal of the day, that it improves their learning capacities and concentration and has a positive impact on their health. The proportion of students who agree with this opinion is significantly higher among regular breakfast eaters compared to breakfast skippers