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Uplatnění regionálních, sezónních a ekologických potravin ve školních stravovacích zařízeních Jihočeského kraje
NEUMAYEROVÁ, Eliška
Information on the use of regional, seasonal and organic foods and opinions on the possible improvement of the current status were investigated in the school catering facilities of the South Bohemian Region. 35 completely filled questionnaires were obtained and evaluated from addressed respondents (heads of catering facilities, directors) of nursery and primary schools. Based on their assessment, it was found that most catering establishments have permanent food suppliers, usually 2 - 3. Kitchen managers prefer suppliers with a larger assortment (wholesalers, supermarkets). 85% of canteens said that regular suppliers give them discounts. From the region's farmers, 35-45% of the canteens take main foods, meat, milk and dairy products, less fruit and vegetables. The most frequently purchased regional food is potatoes, while fish and legumes are mainly imported. Approximately 80% of canteens do not include organic food in the menus. The main reason is their difficult availability and higher price. This is confirmed by the finding that the more the supplier is a local farmer, the fewer canteens use organic products and buy conventional foods. A frequent reason for not using regional food and organic food in the canteens is low awareness of their quality, fear of high prices and limited range. It is therefore necessary for farmers to improve the range of supply, distribution and marketing. Regular workshops for managers and demonstration courses for canteen employees on how to effectively use these foods in menus can improve the situation. Promoting these foods is also important in order to raise awareness among parents and children.
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Možnosti a překážky zavádění biopotravin do školního stravování na Klatovsku
NEUMAYEROVÁ, Eliška
In my work I focused on opportunities and barriers to the introduction of organic food in school catering facilities and finding satisfaction diners. The theoretical part describes the scope and structure of organic farming, production, distribution and use of organic products in the Czech Republic and in the region Klatovsko. The emphasis is on organic food consumption, ways of their sales and the offered range. Further, are mention the factors and agents that affect the use of organic food in catering establishments. In the practical part was carried out a survey in selected school canteens and schools at Klatovsko. In the work were observe view of students elementary abd secondary schools on catering, diversity of dishes, employee access or weaknesses which should be improved. For employees of catering equipment was checked usage of local produce, organic and seasonal food in the menus.
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The salt intake in school children´s diet
MIČULKOVÁ, Barbora
It is generally known that the intake of salt in civilized countries has been currently multiple times exceeding the recommended amount that was set by the World Health Organization to less than 5 grams per a day. In Czech Republic this dose has been exceeded up to three times. The aim of this bachelor thesis is to evaluate the amount of the salt in lunches at school cafeterias in regards to the current nutritional recommendations. The thesis is divided into two parts, theoretical and practical. The theoretical part is about importance of sodium and salt in human diet, recommended amount of salt for adults and children, and complications related to its excessive intake. Furthermore it focuses on the occurrence of salt in food, the reduction of the salt in the diet and the nutrition of children. In the practical part I worked with five school canteens in České Budějovice, that provided me with weekly menus along with the list of raw materials and the quantity of salt used in individual lunches. The sodium content was evaluated by the Nutriservis Professional application, in which I inserted the raw materials the lunches were cooked from. According to the equation, I converted the amount of sodium to the amount of salt, added the amount of salt contained in average portion served at school canteens and compared the total amount to 1,7 grams, which is supposed to be in one portion. Based on the results of the verbal evaluation tables, all the school canteens of the research group exceeded the recommended salt limit in all the observed days. Groups of foods that have greatly influenced their high salt content include bakery products, cheeses and meat products. More attention needs to be paid to this subject, on the part of parents, and school canteens.
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Využití sezónních surovin od regionálních dodavatelů ve školním stravování
FIALOVÁ, Daniela
This work is concerned with regional suppliers of seasonal products and the possibility of their cooperation with school canteens. It evaluates the factors influencing the networking process, maintaining and expanding the links. From a questionnaire survey and a controlled interview with local growers their interest in cooperation with school canteens and cultivated crops in the South Bohemian Region was found. Using the SWOT analysis, the potential of seasonal regional production and its use in school catering was evaluated. The most grown crops are potatoes, onions, root vegetables, apples and cherries. Out of the total number of local growers surveyed, 43% of the school canteens and 53% would be interested in creating links. The main factors influencing cooperation between growers and canteens are the quantity and quality of available produce, the price of products and, last but not least, the reliability of the suppliers. Necessity is the ability to communicate with each other, to maintain agreements and to form stable relationships.
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Vending machines in schools and their influence on the dietary habits of pupils 2nd grade of primary school
Broumská, Petra ; Hnilicová, Helena (advisor) ; Mikeš, Ondřej (referee)
This study is oriented on the issue of the offering of food machines and buffets in the area of primaty schools. It is focused on the influence of the offering on eating habits of pupils 2nd grade of primary school. To comparison it gives the eating habits and whole lifestyle of children from majority population on one side and from gypsy families from socially excluded localities on the other side. The essential act in Czech Republic was the so called "Candy regulation" in 2016, which gives standards for food and drinks which are allowed to be offered in schools. The goal of this bachelor study is to describe eating habits of 8 and 9th grade pupils in Chomutov region and to find out how important the food machines and buffets in schools are for the lifestyle of kids. The specifics of eating habits of gypsy population from socially excluded localities are given to the context. For the research was used a questionnaire made specially for purposes of the bachelor study. The questionnaire was filled in by pupils of 8 and 9th grade pupils in Chomutov region. Respondents were from different schools which are compared in the study. It was found out, that despite the "Candy regulation" forbidden foods can still be found in schools. This was noticed in schools with bigger amount of gypsy pupils. It was...
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Nutrition of School Children
Máchová, Zuzana ; Váchová, Alena (advisor) ; Hanušová, Jaroslava (referee)
The healthy and right food plays a very important role in everybody's life. It works as a prevention of many diseases of civilization. Good nutrition can contribute to improve life quality. It gives a longer life and we stay more healthy. The most important thing in forming healthy eating habits is our own family. The next important factor is a school where children spend a lot of time. They create their own views and habits there. There are usually canteens at schools which offer some food to pupils. This dissertation is focussed on basic nutrients, education for a healthy lifestyle and the eating habits of pupils from 6 to 16 years at basic schools. I will also look into which food is preferred by pupils - healthy or unhealthy -their eating habits and the ways of their feeding. The aim of my dissertation is to find and evaluate eating habits of children of younger and older school age and detect if these children are interested in what they eat and if we can influence them by edification. In the practical part of my work I'd like to find out through a questionnaire what children at basic school know about healthy nutrition and a healthy lifestyle. The research was done at a peripheral basic school. The questionnaires were given to all pupils of primary and secondary school. The primary school's...
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Students eating in free time
Lysáčková, Andrea ; Dvořáčková, Hana (advisor) ; Poláčková, Jana (referee)
Food is necessary for survival, and it is an important activity in everyday life. A diet that a person receives is in fact much more than mere supply of energy in the form of calories. It is also the basis for beautiful and healthy body for an overall sense of wellbeing. Only when the body is sufficiently supplied with nutrients, vitamins, minerals, and trace elements, and when properly functioning metabolism, one may feel well overall.
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