|
|
How school meals work in the Czech Republic in the 21st century in terms of raw sobriety
MALCOVÁ, Eliška
This bachelor thesis is called "How school meals work in the Czech Republic in the 21st century in terms of raw material sobriety". Eating habits are developed from an early age. Of course, family background is a big part of this, but the school environment also plays an equally important role in shaping dietary habits. The theoretical part deals mainly with nutritional recommendations for school-age children, other recommendations in nutrition and with the food pyramid. It also discusses the importance of school meals, its history, legislation and, last but not least, the HACCP system and the principles of good manufacturing and hygiene practice. A total of 8 informers were involved in the research part, of which 2 informers were the heads of the examined school canteens in Písek, the remaining informers were the cooks there. A qualitative method was applied to collect the data using semi-structured interviews, observations and analysis of the documentation. For the practical part, 3 goals were chosen. The first objective was to focus on the suppliers of raw materials, including the frequency of supply and the quality of provided raw materials. The second objective was to evaluate the processing the ingredients into tasty and nutritionally balanced meals. The last goal was to map the current state of food and nutrition in school canteens from the perspective of raw material modesty. The results revealed that the raw materials are ordered every day, the vegetables are delivered 2-3 times a week, the meat basically every day and the durables once a week. As the school canteens check the freshness of the delivered raw materials. If some raw materials come in poor quality, the manager will return them to the supplier. Neither of the examined canteens complied with all nutritional recommendations and thus the required nutritional parameters were not met. In terms of tastiness of prepared meals, the school canteen II achieved better results. However, it should be mentioned that the canteens differed greatly in the amount of leftovers. From the provided documents, it was found that they try to have simple recipes and use as few ingredients as possible. However, but seasonings and higher amounts of salt are still part of the recipes.
|
guest ::
