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Nutritional labyrinth - institutional, expert and lay paths
Slepičková, Klára ; Stöckelová, Tereza (advisor) ; Klepal, Jaroslav (referee)
The Nutritional Labyrinth - Institutional, Expert and Lay Paths Bc. Klára Slepičková vedoucí práce: doc. Mgr. Tereza Stöckelová, Ph.D. Abstract: The diploma thesis offers ethnographic insights into the black box of school canteens. It follows heterogeneous actor-networks that emerge in the processes of planning, preparation, serving, consumption and disposal of food. It shows that the current (problematic) quality of school dining is not the fault of either unwilling cooks or picky diners, but is the result of negotiations between different norms of what "good food" actually is. Using the concept of ontonorms the thesis asks what values and beliefs uphold specific eating practices and how these norms establish different categories of foods and bodies. It also asks who or what, for whom and in which contexts mobilizes different registers of valuing. The thesis draws upon data from research in six school canteens, and the "Vaření" (Cooking) project in a Montessori school, training for cooks as part of the "Máme to na talíři" (We have it on our plate) project and the online environment of websites representing these projects and canteens. The research was conducted as diplomatic ethnography with an effort to give voice to those who are often considered incompetent to decide what "good food" is and thus creates...
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Assessment of the variety of meals based on the menus of school canteens at selected primary schools
PEŠKOVÁ, Ema
The diploma thesis was solved in two selected school canteens in the towns of České Budějovice and Kaplice. The aim of the diploma thesis was to evaluate and compare the diversity of meals, especially according to the Nutritional Recommendations of the Ministry of Health of the Czech Republic (2015) and the evaluation of the consumer basket, which is governed by valid Decree No. 210/2017 Coll., Amending Decree No. 107/2005 Coll. , on school meals. This issue was followed by an evaluation of the frequency of inclusion of seasonal foods or meals. Research has shown that both school canteens have insufficient representation of vegetable and cereal soups, meatless main dishes and fresh vegetables. On the contrary, we can evaluate very positively the frequency of classification of fish, legumes, legume soups and heat-treated vegetables. The consumer basket did not always, but in most cases corresponded to the evaluation of diversity. In both schools there was a problem with low filling of sugars and legumes. In addition, at the second school, there was a persistent shortage of milk and sometimes low levels of fish commodity. The third part of this work - the inclusion of seasonal foods or meals was done very well by both schools. As can be seen from the above, school canteen menus can still improve. The classification of healthy and tasty meals is not always easy, but children's diets are a key factor that affects them in childhood and adulthood, both from a health perspective and from the point of view of acquiring eating habits.
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Utilization vegetables in nutrition with a focus on school canteens.\\
ILLE, Kryštof
The task of the diploma thesis is to deal with use of vegetables in nutrition, specializing in school canteen. The research group consists of primary school pupils, both first and second grade. The work is systematically divided into five parts. The theoretical part provides an overview of the types of vegetables used in school canteen its health benefits, as well as important vitamins and vitagens contained in this commodity and last but not least, the anti-nutritional components and hazardous substances contained in vegetables for school canteen. The conclusion of the theoretical part is devoted to legislation related to school meals. In the practical part, thanks to the analysis of consumer baskets, the use of vegetables in school canteen falling under selected primary school is evaluated. The result is detailed tables with graphs, from which we can trace certain fluctuations in vegetable consumption in individual months, the total annual consumption of vegetables and compliance with the recommended standards according to the Degree on School Catering 107/2005 Sb.
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Effective complementary business of school canteens
Švecová, Eliška ; Svoboda, Petr (advisor) ; Všetečková, Helena (referee)
TITLE: Effective complementary business of school canteens AUTHOR: Eliška Švecová DEPARTMENT: School Management Centre SUPERVISOR: Ing. Petr Svoboda Ph.D. ABSTRACT: The main activity of school dining services is to provide catering for children and students, based on the Education Act and in accordance with the regulations on school dining. An additional activity is to provide catering services for other members of the local community. These additional activities enable school dining services to maintain their effectiveness in periods of falling birth rates and hence falling student numbers, as well as in more favourable times. The key objectives of this work are to gather basic information about school dining and the issues involved in additional catering services; to analyse the current situation in terms of declining student numbers; and, using research questionnaires, to explore the most critical factors impacting additional catering activities. The work is composed of two parts - the first is theoretical, and the second research-based. The theoretical section presents basic information about legislature on school catering, and examines the role of school dining and the issues concerned. The focus of the research component of this work is to analyse the data gathered through primary research, which has...
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Meals provided to young children at school
Vondráčková, Irena ; Vysoká, Lenka (advisor) ; Nejedlá, Marie (referee)
This bachelor's thesis focuses on young children's meals at schools. The theoretical part describes nutritional recommendations for macronutrients and micronutrients and their reference values with respect to young school children and the important types of food in children's nutrition. It also summarizes important studies and surveys focused on the nutrition and meals of children in the Czech Republic. The end of theoretical part mentions the history of legislation of school meals and describes the Healthy School Cafeteria project. The practical part rates school cafeteria involved in the aforesaid project, based on a detailed analysis of the documents obtained from four elementary schools the agreed to collaborate. The survey results in an evaluation of consumer baskets before and after the involvement in the project, menus and interviews with the school cafeteria managers Key words: school meals, children's nutrition, school cafeterias, consumer basket
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Protein intake in the menus of school canteens
KULICHOVÁ, Štěpánka
The bachelor thesis focuses on protein intake in the menus of school canteens. The first aim of my bachelor thesis is to map out the amount of protein in the menus of school canteens. The second objective is to assess by observing how many children eat the protein foods in the school canteens. A comparation of the menus of three selected school canteens was the third goal. In the theoretical part of the bachelor thesis I focus on basic information about proteins, such as protein distribution, protein metabolism, protein utilization, their need, lack and excess of protein as well as the need of protein during a childhood. I also mention individual protein foods in connection with the consumer basket. To achieve the aim of the practical part of the bachelor thesis, I used the acquired menus from three selected school canteens from Prague. I have processed the data I obtained in the nutritional program Nutriservis and I obtained data on the amount of protein in the menus of each school canteens. By observing children in these school canteens, I was gained an insight into how many protein foods they eat. The bachelor's thesis could serve as an inspiration for school canteen leaders in the future. According to the results of the research, there is just one of the three school canteens, that serves the optimum value of protein in their menus in accordance with consumer basket. But children actually eat less protein foods than this optimal value.
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Effective complementary business of school canteens
Švecová, Eliška ; Svoboda, Petr (advisor) ; Všetečková, Helena (referee)
TITLE: Effective complementary business of school canteens AUTHOR: Eliška Švecová DEPARTMENT: School Management Centre SUPERVISOR: Ing. Petr Svoboda Ph.D. ABSTRACT: The main activity of school dining services is to provide catering for children and students, based on the Education Act and in accordance with the regulations on school dining. An additional activity is to provide catering services for other members of the local community. These additional activities enable school dining services to maintain their effectiveness in periods of falling birth rates and hence falling student numbers, as well as in more favourable times. The key objectives of this work are to gather basic information about school dining and the issues involved in additional catering services; to analyse the current situation in terms of declining student numbers; and, using research questionnaires, to explore the most critical factors impacting additional catering activities. The work is composed of two parts - the first is theoretical, and the second research-based. The theoretical section presents basic information about legislature on school catering, and examines the role of school dining and the issues concerned. The focus of the research component of this work is to analyse the data gathered through primary research, which has...
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