Suchergebnisse

The goal of bibliotherapy is to use a book to help the reader understand and overcome the difficulties he or she is facing. It can be applied in different contexts. If it is applied in a school environment, we are talking about developmental bibliotherapy. The aim of this paper is to describe the basic stages of developmental bibliotherapy, to present the results of research that indicate the effectiveness of its application, as well as the results of research that refer to the inclination of teachers and associates to opt for this technique. Given that this technique is considered to be a simple, cost-effective, and efficient intervention, and that some teachers and associates do not venture to apply it because they lack the necessary knowledge and skills, the inclusion of bibliotherapy in college training programs could contribute to the increased readiness of professionals to use it in order to help children face challenges in a developmentally appropriate manner.

Serbia is a relatively small country but with a long tradition in food production, especially meat and meat products. Serbia, as part of its open negotiation process as a candidate country with the European Union (EU), started to harmonise its legislation with the EU, and has published a set of laws and regulations relating to the hygiene of food production and food safety, the official control of production and the welfare of animals. Therefore, the food safety system in Serbia is based on principles established in the EU. There is a need for cooperation of different sectors (government, food business operators and consumers) in the management of food safety, and every sector has its role and responsibility. This paper aims to provide analytical support for the process of upgrading safety and quality in Serbias food sector and explains the roles and responsibilities of different sectors in the food chain.

This study aimed to determine the degree of change that unpacked pasteurized (i.e. cooked) sausages undergo during their shelf-life. For that purpose, unpacked domestic cooked sausages were examined for basic nutritional parameters, as are required to be stated on labels by local and EU legislation, at the beginning (day 1) and end of their shelf-life (day 40). Results showed the examined parameters varied significantly (the % variance range was 41.5-129.4%), which vastly exceeds the tolerance of variation limits allowed in the legislation (20-50%). The results obtained show the responsible authority would be unable to adequately control the nutrition declaration of these unpacked domestic cooked sausages. The inability to maintain the nutritional content according to the declaration of these unpacked meat products during their shelf-life is a great challenge for quality control of this type of meat product at retail.