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Comparison of the meals quality in selected elementary schools in Vysočina and in South Moravian Region
VEVERKOVÁ, Dagmar
The graduation thesis compares school meals at selected schools in the South Moravian Region and in the Vysocina Region. The South Moravian region represents schools in the district of Znojmo, especially The Primary School Jevisovice, The Primary School Kravsko and The Primary School Prague in Znojmo. The Vysocina Region is represented by schools from the district of Trebic, especially The Primary School Budkov and The Primary School Jemnice. The theoretical part is devoted to the individual nutrition, nutritional recommendations, children's eating habits and proper nutrition at schools. Moreover, the thesis deals with general knowledge of HACCP and the consumer basket. In the practical part I evaluate five selected canteens and compare them with each other. In the chapter Results I describe the individual parts of the kitchen facilities, such as storage rooms, dining rooms and the kitchen itself. From each of the school canteen I was given internal documents with photographic documentation. Due to these facts and dialogue with the leadership of both equipments and canteens, I received information about the internal rules of the kitchen. Principally, I focused on observance of critical points with HACCP and control of production diagram in all establishments. I requested the protocols of critical control points for the month of September or October 2014 from each of the school canteen. The school canteen managers have given me the fulfillment of the consumer basket in two months, particularly in September and October 2014. The performance of the consumer basket is closely related to monthly menus. I had the opportunity to read out from the menu which ingredients cooks use and also whether the meals are changed regularly or are still the same. There are two questionnaires in this chapter. The first questionnaire was distributed to the head of school canteens. The manager of each school canteens fill in the questionnaire according to real information. The questionnaire concerns an operation of the school canteen. The second questionnaire was distributed to pupils and teachers. They evaluate served meals and surroundings of the school canteen. The results point out to the quality of school meals in the school canteens. In conclusion of this work I can say that it can not clearly identify which the school canteen cooks healthily and is the best one. Each school canteen is unique in something, but all school canteens cook meals which are suitable for children. The school canteen of Primary School Budkov takes care of their diners great. They create different catering programs for pupils during the year. They organize the days of foreign cuisine. The pupils can make up their own menu and cooks prepare the meals on request. The Primary School Jemnice has appropriately designed storage areas and modern kitchen facilities. The school canteen of Primary School Jevisovice indulges the food supplement for their pupils every day (fruit, vegetable, candy bar, pudding, salad and others). The school canteen of Primary School Kravsko offers a variety of salads and fresh fruit for their pupils. The drink is provided as herbal tea or fruit tea with lemon or juice. The school canteen of Primary School Prague in Znojmo has a modern kitchen equipment and a dining room. The dining room is painted beautifully above the dispensing window. They prepare tasty snacks for their pupils in the morning. The selected school canteens regularly change meals or they modify meals completely. The food supplements are served with main meals at least three times per week in all school canteens. All school canteens cook varied and nutritionally balanced meals with the different food supplements. They often add a cereal product and a healthy side dish. If it continues, these school canteens will be healthy canteens. Nevertheless, the parents of these pupils should know that their school canteen is really the best one.
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The Quality of School Meals at the Elementary School and the Nursery School and in the School Canteen in the Children´s Home in Budkov
VEVERKOVÁ, Dagmar
Eating outside the home is of great social significance, and its importance is increasing not only in the developed countries, but also in the Czech Republic, where most people have at least one daily meal outside their homes. This is the reason my bachelor?s thesis is dedicated to the quality of catering in two organizations. One of them is Dětský domov Budkov (Children?s Home in Budkov), and the other is Základní škola Budkov (Primary School in Budkov). The theoretical part of my bachelor?s thesis deals with general knowledge of HACCP and the consumer basket. This also includes the diversity of menus and the composition of daily menus. I concentrated on the consumption of salt in both institutions. I also remembered to observe the quality and form of catering, its organization and the spatial layout. In my practical, part I compare the two children canteens in Budkov. In chapter ?Results? I describe individual parts of the catering properties a complex of storage spaces, the canteen, and the kitchen itself. I especially concentrated on the inspection and observance of the critical points of HACCP (Hazard Analysis and Critical Control Points), I went through the diagrams of manufacturing processes, and the cooks lent me the protocols with the measured temperatures of the critical points. When filling the food basket, considerable attention was paid to the percentage observance of the ten basic ingredients. I asked the caterers if they could measure the daily consumption of salt, and the values consequently helped me to obtain the final result. The pupils of the primary school and the inhabitants of the children?s home in Budkov provided me with subjective evaluation of the prepared meals. I could also take some picture materials. The aim of this thesis is to compare the preparation of meals for children in both canteens and evaluate the results.
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