The gap between parental perception and actual dietary habits of younger school-age children in northwestern Bosnia and Herzegovina

Jasmina Osmančević-Muminović¹, Edina Šertović^2*, Vildana Alibabić², Melisa Oraščanin², Mejra Bektašević²

¹Primary Health Care Center, Indire Pjanić 28, 77220 Cazin, Bosnia and Herzegovina
²University of Bihać, Biotechnical Faculty, Luke Marjanovića bb, 77000 Bihać, Bosnia and Herzegovina

ARTICLE INFO	ABSTRACT
TYPE: Original scientific paper https://doi.org/10.17508/CJFST.2026.18.1.06 PDF	Fruit vinegars, which are produced through the alcoholic and acetic fermentation of fruit substrates, are increasingly recognised as functional foods with potential health benefits. Their biological value results from the presence of organic acids (especially acetic acid), polyphenols, flavonoids, vitamins, minerals and other bioactive compounds derived from the fruit and microbial metabolism during fermentation. Numerous studies, including selected experimental studies and limited clinical trials, have reported antioxidant, antimicrobial, hypolipidaemic and hypoglycaemic effects of fruit vinegars, particularly those produced from apple, plum and grape. These findings suggest potential benefits in body weight regulation, glucose metabolism and cholesterol levels, possible roles in supporting intestinal microbiota health; however, the evidence remains heterogeneous and dependent on study design and population. In addition, the presence of specific phenolic compounds may contribute to the prevention of oxidative stress and chronic non-communicable diseases. The biological activity of fruit vinegars is strongly influenced by the type of fruit used, production methods, microbial dynamics and the duration of fermentation. Despite the growing body of evidence, further clinical studies are needed to confirm their efficacy, safety and optimal dosage for human consumption. The aim of this review is to consolidate current knowledge on the composition, mechanisms of action and potential applications of fruit vinegars in promoting human health, with a focus on evidence-based findings and future research perspectives.
*CORRESPONDENCE Edina Šertović edina.sertovic@gmail.com
ARTICLE HISTORY Received: February 5, 2026 Accepted: April 8, 2026
CITATION Osmančević-Muminović J, Šertović E, Alibabić V, Oraščanin M, Bektašević M. The gap between parental perception and actual dietary habits of younger school-age children in northwestern Bosnia and Herzegovina. Croatian Journal of Food Science and Technology (2026) 18 (1) 79―88
COPYRIGHT: © 2026 by the author(s). This is an open-access article distributed under the terms of the Creative Commons Attribution-NonCommercial-NoDerivs (CC BY-NC-ND).
	KEYWORDS schoolchildren; dietary habits; parental perception; nutritional status; body mass index (BMI)
	KEY CONTRIBUTION This study provides the first data on nutritional status and dietary habits of younger school-age children in northwestern Bosnia and Herzegovina. The study reveals significant discrepancies between parental perceptions and children’s actual eating behaviours, and highlights dietary deficiencies, including low vegetable and milk intake, insufficient meat consumption, and frequent sweets/snacks consumption. In addition, this study offers evidence to support targeted nutrition education and public health interventions in the region.