20.500.12556/DiRROS-28244 Zdravo in trajnostno prehranjevanje študentov priložnosti in omejitve sistema subvencionirane študentske prehrane Healthy and Sustainable Student Nutrition Opportunities and Constraints of a Subsidised Student Meal System Delo raziskuje, kateri dejavniki fizičnega, družbenega, političnega in študentskega okolja omogočajo oziroma ovirajo zdravo in trajnostno prehranjevanje študentov prek slovenskega sistema subvencionirane študentske prehrane. Konceptualno ogrodje dela predstavlja ekološki model, ki povezuje individualno vedenje s širšim kontekstom in okoljem, znotraj katerega se vedenje dogaja. Metodološki del temelji na fokusnih skupinah. Analiza razkriva ključne ovire znotraj fizičnega okolja, predvsem omejeno dostopnost zdrave trajnostne hrane, visoko ceno, počasno postrežbo in pomanjkanje transparentnosti s strani ponudnikov. Na družbeni ravni na prehranjevanje študentov najbolj vplivajo sobivajoči ter pogosto problematičen odnos gostinskih delavcev do študentov. Znotraj študentskega okolja sta ključni oviri študentsko delo in neredni urniki. Na politični ravni študenti predlagajo izboljšanje regulacije, nadzora, izobrazbe, motivacije in podpore ponudnikov pri zagotavljanju zdrave trajnostne hrane ter izobrazbe študentov na področju trajnostne hrane. Identificirana je bila tudi nova raven vpliva, in sicer kolektivni prehranski trendi, znotraj katere je prepoznan premik k fleksitarijanski prehrani. Delo poziva odgovorne k večnivojskim spremembam, ki bi podprle bolj zdravo in trajnostno prehranjevanje študentov. The study explores the determinants within the physical, social, political, and student environments that enable or hinder healthy and sustainable eating within the Slovenian subsidised student meal system. The research is grounded in an ecological model, which links individual dietary behaviour with the context and its broader environment. Methodologically, the study draws on data from focus groups. Key identified barriers include limited access to healthy, sustainable food, high costs, slow service, and a lack of transparency from providers. At the social level, students are influenced by their cohabitants and the often-negative attitudes of catering staff. Within the student environment, parttime work and irregular schedules further disrupt healthy eating patterns. At the political level, students propose improved regulation, oversight, education, and provider support, as well as enhanced student education on sustainable diets. Emerging trends, including a shift towards flexitarian eating, were also noted. The study urges relevant stakeholders to implement multi-level interventions that promote healthier and more sustainable eating practices among students. subvencionirana študentska prehrana zdrava trajnostna hrana prehransko vedenje ekološki model fokusne skupine subsidized stunent meal system healthy food sustainable food dietary behaviour ecological model focus groups true false false Slovenski jezik Angleški jezik Delo ni kategorizirano 2026-03-12 17:15:17 2026-03-20 21:01:53 2026-03-21 04:11:47 0000-00-00 00:00:00 2025 0 0 str. 125-146 št. 294 Vol. 53 2025 0000-00-00 Zaloznikova NiDoloceno NiDoloceno 0000-00-00 0000-00-00 2026-01-01 392.8-057.875 0351-4285 255123715 Kelecevic,_Zdravo_in_trajnostno_prehranjevanje_studentov.pdf Kelecevic,_Zdravo_in_trajnostno_prehranjevanje_studentov.pdf 1 21DEB2B020703B460C3E86A942057057 4d2655d94e8297a2012c8e4aa3b37311bb95fa16a3bc3dec1e4bd8444e549c50 b1c317a2-1e2e-11f1-acf8-001a4af901a5 https://dirros.openscience.si/Dokument.php?lang=slv&id=41717 https://ckz.si/publikacije/znanstveni-clanki/zdravo-in-trajnostno-prehranjevanje-studentov-priloznosti-in-omejitve-sistema-subvencionirane-studentske-prehrane 1 a9d09d4e-1e2e-11f1-acf8-001a4af901a5 https://dirros.openscience.si/Dokument.php?lang=slv&id=41716 Inštitut Časopis za kritiko za znanosti 0 0 0