Ukrepe, povezane s prehransko podporo pediatričnih bolnikov, ki so imeli presajen organ, kostni mozeg oz. krvotvorne matične celice, izvajamo zaradi preprečevanja okužb ob imunosupresivni terapiji ...ter za hitrejše okrevanje po posegu. Pri otrocih na imunosupresivni terapiji predstavljajo visoko tveganje za okužbo tudi nekatera živila. Tipični primeri živil z visokim tveganjem za okužbo so surova in toplotno neobdelana živila. Zaradi teh prehranskih omejitev je potrebno nameniti posebno pozornost vzdrževanju ustreznega prehranskega stanja. Pomembno je, da zagotovimo vsa potrebna hranila in energijo za rast in razvoj otroka, kar prispeva tudi k hitrejšemu okrevanju po presaditvi. Zato je ključnega pomena, da ustrezno izobražujemo zdravstveno osebje, kuhinjsko osebje in starše o ustrezni higieni, varnem ravnanju z živili z visokim tveganjem in ustrezni pripravi hrane na podlagi obstoječih smernic za mikrobiološko varnost živil.
Abstract Introduction Education about food safety is important for public health, and the best place to provide it is a university environment. The aim of the research was to assess food safety ...knowledge and self-reported food handling practices among students in Serbia. Methods The research was performed from October to December 2020, using an electronic survey among students at the University of Belgrade, University of Niš, and University of Novi Sad. Results The average students’ age was 21 (SD=1.7), and genderwise the proportion was 54% women and 46% men. The average score for self-reported food handling practices was 45.7% (SD=15.7), and for food safety knowledge 57.9% (SD=15.7). The results showed that students whose field of study is health-related (e.g. nutrition, chemistry, biology, medicine and pharmacy) had the highest score for self-reported food handling practices (48.8%) and for food safety knowledge (57.7%). As for age, the senior students showed the highest score for food safety (57.2%), followed by third-year students (53.8%), second-year (51.9%), and first-year students (49.9%). Conclusions The first-year students and those whose field of the study was not health-related showed the lowest score in the answers to the questions about food handling practices and food safety knowledge. However, the longer students study, the more knowledge they have, which is not the case for those whose studies are non-health-related.
