© Borgis - New Medicine 4/2010, s. 160-162
*Sylwia Merkiel, Wojciech Chalcarz
Nutritional knowledge of the preschool staff from Nowy Sącz and the vicinity. Part 5. Preparing meals
Food and Nutrition Department of the Eugeniusz Piasecki
University School of Physical Education in Poznan
Head of the Department: dr hab. Wojciech Chalcarz, prof. nadzw. AWF
Summary
The aim of this study was to assess knowledge on preparing meals in the preschool staff from Nowy Sącz and the vicinity.
The questionnaires on the knowledge about preparing meals were filled in by 84 women who were employed in eight preschools in Nowy Sącz and the vicinity. We used the SPSS 12.0 PL for Windows computer programme to carry out the statistical analysis. The studied population?s answers were analysed according to education.Education had statistically significant influence on the question which required answer whether vegetable stock should be thrown away. The highest percentage of women with secondary education, 97.0%, knew that vegetable stock should not be thrown away. The percentage of correct answers to this question was 90.0% in the staff with higher education and only 66.7% in the staff with vocational education.
The level of knowledge on preparing meals in the studied preschool staff was low, particularly in the staff with vocational education whose duties in the preschool included serving and preparing meals for children. It is highly recommended to work out and implement educational programmes aimed at increasing the level of nutritional knowledge in preschool staff, especially those who plan and prepare meals for children, and to publish popular science books and audiovisual educational aids on nutrition.
INTRODUCTION
Knowledge on the principles of preparing meals is of vital importance to preparing meals by the preschool staff because it not only protects the meals from contamination but also helps to maintain the highest nutritional value of the meals. Few studies published so far have focused on this area of nutritional knowledge in preschool staff (1) and preschoolers? parents (2, 3). Those studies showed the need to improve knowledge on preparing meals in the studied populations.
AIM
The aim of this study was to assess knowledge on preparing meals in the preschool staff from Nowy Sącz and the vicinity.
MATERIAL AND METHODS
The questionnaires on the knowledge about preparing meals were filled in by the staff from eight preschools in Nowy Sącz and the vicinity. The studied population of 84 women included 47 preschool teachers, 14 teacher?s assistants, 9 cook?s assistants, 7 cooks, two area specialists and one purchasing manager.
The questionnaire was comprised of 17 questions: 2 questions on storing food, 4 questions on rinsing foods and 11 questions on cooking. We used similar questionnaire in our previous study on parents of preschool children from Pabianice (2) and from Nowy Sącz and the vicinity (3). Some of these questions were also used in the study on preschool staff from Pabianice (1).
Detailed characteristics of the studied population was published in our previous article (4).
We used the SPSS 12.0 PL for Windows computer programme to carry out the statistical analysis. The studied population?s answers were analysed according to education. Qualitative variables were presented in contingency tables. Statistical significance was determined using Pearson?s chi-square test, except for the variables with more than 20% of cells with an expected frequency of less than five. In this case, the Kruskal-Wallis H test was used. The level of significance was set at p ? 0.05.
RESULTS
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Piśmiennictwo
1. Chalcarz W, Hodyr Z, Drabikowska-Śrama A: Wiedza żywieniowa pracowników przedszkoli. Nowa Med 1999; 6(7): 62-67. 2. Chalcarz W, Hodyr Z: Wiedza żywieniowa rodziców dzieci w wieku przedszkolnym. Materiały X Jubileuszowej Międzynarodowej Konferencji Naukowej: Uwarunkowania środowiskowe zdrowia dzieci. Legnica 1-2 czerwca 2001 roku; 117-121. 3. Chalcarz W, Merkiel S: Wiedza żywieniowa rodziców dzieci przedszkolnych z Nowego Sącza i okolic. 5. Technologia przygotowania potraw. Roczn PZH 2010; 61(4): 385-388. 4. Merkiel S, Chalcarz W: Nutritional knowledge of the preschool staff from Nowy Sącz and the vicinity. Part 1. General principles of nutrition during childhood. New Med (Wars) 2010; 14(2): 44-48. 5. Merkiel S, Chalcarz W: Nutritional knowledge of the preschool staff from Nowy Sącz and the vicinity. Part 2. Nutritional prevention of diet-related diseases. New Med (Wars) 2010; 14(2): 49-52. 6. Chalcarz W, Merkiel S: Nutritional knowledge of the preschool staff from Nowy Sącz and the vicinity. Part 3. Rich sources of minerals and vitamins. New Med (Wars) 2010; 14(3): 79-83. 7. Chalcarz W, Merkiel S: Nutritional knowledge of the preschool staff from Nowy Sącz and the vicinity. Part 4. The role of nutrients and principles of composing a diet. New Med (Wars) 2010; 14(4): prosimy o uzupełnienie numerów stron. 8. Fuller J, Kirk D: Kitchen planning and management. Butterworth-Heinemann Ltd. Oxford, London, 1991.
