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The catering customs of the Jihočeská university´s students
HROMÍŘOVÁ, Jana
SUMMARY: One of the main aims of the humankind is to obtain and preserve health. To achieve this it is important to prevent illnesses; we talk about prevention. Prevention consists of many important factors; such as right nourishment, reasonable physical and mental activities and optimal vital life. That`s why I selected subject for my bachelor work: {\clqq}The catering customs of the Jihoceska university`s students``, which aims at the right nourishment of the undergraduates. The aim of my work was to find out whether the students of the JCU take meals according to the principles of the right nourishment during their studies and if the standard of their nourishment depends on their financial situation. The result from my questionnaire is clear: Students of the JCU don`t take the right principles of the right nourishment. Negative influences have impact on their right nourishment during studies are iregularity of diet, insufficiency of free time and insufficiency of finance. Students of the JCU prefer light pastry and sweets in opposite to fish, pulse and fermented milk products. It is necessary to implement to their menu more healthy food, such as fruit, vegetable, pulse, dark wholemeal pastry, fish and it is also important to keep regularity in drinking minimally 1,5 l of liquid per day. Students of the JCU should have more physical trainings to keep optimal weight and prevent illnesses. Important factors for electing diet are financial together with taste, smell and appearance of the food. Result from the next questionnaire, which I did in France, is that the French students take more right principles of the right nourishment. Their diet is light and better to consume. It consists mainly from vegetable, poultry, pulse and fish. By my opinion it would be better for students of the JCU to take principles of the French students and to import food of French cuisine to their menu.
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