{"id":3687,"date":"2025-09-19T11:15:16","date_gmt":"2025-09-19T09:15:16","guid":{"rendered":"https:\/\/www.ausolan.com\/reportaje-orain-sobre-la-gestion-de-dietas-especiales-de-ausolan\/"},"modified":"2025-09-19T12:58:03","modified_gmt":"2025-09-19T10:58:03","slug":"reportaje-orain-sobre-la-gestion-de-dietas-especiales-de-ausolan","status":"publish","type":"post","link":"https:\/\/www.ausolan.com\/eu\/gaurkotasuna\/reportaje-orain-sobre-la-gestion-de-dietas-especiales-de-ausolan\/","title":{"rendered":"Orain erreportajea Ausolaneko dieta berezien kudeaketari buruz"},"content":{"rendered":"\n<p>EITBko Orain hedabide digitalak erreportaje bat egin du dieta berezien igoerari buruz eta eskola-jantokietan nola kudeatzen diren azaltzeko.<\/p>\n\n\n\n<p>Horretarako, gure kalitate arduraduna den Amaia Txakartegi elkarrizketatu du.<br>Izan ere, erreportajean jasotzen denez, intolerantzien eta alergien gorakadak edo menu begetarianoen eskaerek biderkatu egin dute Hego Euskal Herriko ikastetxe-jantokietan egunero ematen duten dieta kopurua, eta dagoeneko eskola-sukaldaritzako enpresen prestaketen % 9 dira.<\/p>\n\n\n\n<p>Euskal Autonomia Erkidegoan, adibidez, jangeletako 88.524 jankideetatik 10.000k baino gehiagok menu bereziren bat jaten dute, hau da, 8 ikasletik 1ek menu desberdina hartzen du, Eusko Jaurlaritzako Hezkuntza Sailak emandako datuen arabera.<\/p>\n\n\n\n<p>Nafarroan, jantoki-zerbitzua erabiltzen duten eskualdeko ikastetxe publikoetako 6.074 ikasleetatik 404 ikaslek menu bereziren bat behar dute osasun-arrazoiengatik edo arrazoi kultural, etiko edo erlijiosoengatik, Hezkuntza Sailetik adierazi dutenez.<\/p>\n\n\n\n<p>Ausolanek adierazi duenez, gehiegizko higieneak eta mikroorganismoekiko esposizio txikiagoak alergiak eta gaixotasun autoimmuneak izateko arriskua areagotu dute. Gehikuntza horretan eragina izan dezakeen beste faktoreetako bat dieta modernoaren aldaketak dira: ultraprozesatuak, gehigarriak, osagai berriak.<\/p>\n\n\n\n<p>Era berean, gai horretan adituak direnek diotenez, hesteetako mikrobiotaren alterazioak, faktore hereditarioak eta genetikoak, klima-aldaketa eta ingurumen-kutsadura eragin ditzakete.<\/p>\n\n\n\n<p>Egia esan, eskola-jantokietako kudeaketa gero eta konplexuagoa da, eta alergiak areagotu direnez, eskola-sukaldaritzako enpresek protokolo oso zorrotzak jarri behar izan dituzte martxan; izan ere, datu epidemiologikoak ( % 2tik % 9ra) osasun publikoan eta hezkuntzan gero eta erronka handiagoa erakusten du.<\/p>\n\n\n\n<p>Ez galdu erreportaje osoa hemen:<\/p>\n\n\n\n<figure class=\"wp-block-image size-full is-resized\"><a href=\"https:\/\/orain.eus\/eu\/aktualitatea\/gizartea\/2025\/09\/19\/eskola-jantokietan-egokitutako-dieta-berezia-ehuneko-2tik-9ra-igo-dira-azken-15-urteetan\/\"><img decoding=\"async\" width=\"750\" height=\"406\" data-src=\"\/wp-content\/uploads\/2025\/09\/Amaia.jpg\" alt=\"\" class=\"wp-image-3691 lazyload\" style=\"--smush-placeholder-width: 750px; --smush-placeholder-aspect-ratio: 750\/406;width:216px;height:auto\" data-srcset=\"\/wp-content\/uploads\/2025\/09\/Amaia.jpg 750w, \/wp-content\/uploads\/2025\/09\/Amaia-300x162.jpg 300w, \/wp-content\/uploads\/2025\/09\/Amaia-450x244.jpg 450w\" data-sizes=\"(max-width: 750px) 100vw, 750px\" src=\"data:image\/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==\" \/><\/a><\/figure>\n","protected":false},"excerpt":{"rendered":"<p>EITBko Orain hedabide digitalak erreportaje bat egin du dieta berezien igoerari buruz eta eskola-jantokietan nola kudeatzen diren azaltzeko. Horretarako, gure kalitate arduraduna den Amaia Txakartegi elkarrizketatu du.Izan ere, erreportajean jasotzen denez, intolerantzien eta alergien gorakadak edo menu begetarianoen eskaerek biderkatu egin dute Hego Euskal Herriko ikastetxe-jantokietan egunero ematen duten dieta kopurua, eta dagoeneko eskola-sukaldaritzako enpresen [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":3691,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[79],"tags":[],"class_list":["post-3687","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-korporatiboa"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v24.8.1 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Orain erreportajea Ausolaneko dieta berezien kudeaketari buruz | Ausolan<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.ausolan.com\/eu\/gaurkotasuna\/reportaje-orain-sobre-la-gestion-de-dietas-especiales-de-ausolan\/\" \/>\n<meta property=\"og:locale\" content=\"eu_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Orain erreportajea Ausolaneko dieta berezien kudeaketari buruz | Ausolan\" \/>\n<meta property=\"og:description\" content=\"EITBko Orain hedabide digitalak erreportaje bat egin du dieta berezien igoerari buruz eta eskola-jantokietan nola kudeatzen diren azaltzeko. Horretarako, gure kalitate arduraduna den Amaia Txakartegi elkarrizketatu du.Izan ere, erreportajean jasotzen denez, intolerantzien eta alergien gorakadak edo menu begetarianoen eskaerek biderkatu egin dute Hego Euskal Herriko ikastetxe-jantokietan egunero ematen duten dieta kopurua, eta dagoeneko eskola-sukaldaritzako enpresen [&hellip;]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.ausolan.com\/eu\/gaurkotasuna\/reportaje-orain-sobre-la-gestion-de-dietas-especiales-de-ausolan\/\" \/>\n<meta property=\"og:site_name\" content=\"Ausolan\" \/>\n<meta property=\"article:published_time\" content=\"2025-09-19T09:15:16+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2025-09-19T10:58:03+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.ausolan.com\/wp-content\/uploads\/2025\/09\/Amaia.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"750\" \/>\n\t<meta property=\"og:image:height\" content=\"406\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"ausolan\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"ausolan\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"2 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/www.ausolan.com\/eu\/gaurkotasuna\/reportaje-orain-sobre-la-gestion-de-dietas-especiales-de-ausolan\/\",\"url\":\"https:\/\/www.ausolan.com\/eu\/gaurkotasuna\/reportaje-orain-sobre-la-gestion-de-dietas-especiales-de-ausolan\/\",\"name\":\"Orain erreportajea Ausolaneko dieta berezien kudeaketari buruz | 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