Mattilbud og håndhygiene i forbindelse med måltider i barnehagen basert på studenters praksisoppgave

The purpose of this study was to gain updated insight into what is being served in kindergartens and hand washing practices before meals. The study is based on internship assignment where total of 120 kindergarten teacher students have observed the meals in five internships between the spring of 2016 and spring of 2018. They observed all meals over the course of one week and registered whether the kindergarten served meals. They also registered whether the children ate meals inside or outside of the kindergarten and whether they washed their hands before eating. The results show that it was quite common to serve bread-based meals three times and a hot meal twice a week at lunch. As for bread-based lunches, sliced cheese and liver paté were very popular. Egg and fish products were seldom served, except for mackerel in tomato and caviar (cod roe in tubes). Fruits and vegetables were not often served together with bread at lunch, but over 90 percent of kindergartens offered them as afternoon snacks. Of the hot meal, sausages, fish cakes, oatmeal, cheese sandwiches and different types of soup were most common. As for handwashing, it appeared that many kindergartens did not have hand-washing routines before eating breakfast or eating outside. Some kindergartens should focus more on variation in meals and handwashing routines.

Författare: Yuko Kamisaka Høgskulen och Hege Wergedahl

Mattilbud og håndhygiene i forbindelse med måltider i barnehagen basert på studenters praksisoppgave

Nordisk barnehageforskning Vol 19 Nr 1 (2022)