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Zdravotní gramotnost populace v prevenci alimentárních nákaz
KUČEROVÁ, Zuzana
The bachelor thesis called "Health literacy of the population in the prevention of foodborne diseases" deals with diseases caused by food contaminated with microorganisms and their prevention. The theoretical part includes characteristics, distribution of foodborne diseases, definitions and detailed description of selected diseases. The next section describes the causes of foodborne infections and their classification into three groups: poor personal hygiene, multiplication of micro-organisms and contamination. Food safety and the importance of hygiene measures, guidelines and legal standards that need to be known in order to prevent these diseases are also described. The last part of the bachelor thesis defines the duties of food service workers. The subject of research of the practical part is the health literacy of workers in closed and open mass catering establishments who are involved in the preparation of food and therefore work in activities of epidemiological importance according to the Public Health Protection Act. The survey maps their knowledge of good hygiene practices in food preparation, distribution and storage. The second part of the practical part consists of the analysis of menus from selected establishments and their analysis in the NutriServis application. The results showed that health literacy in preventing foodborne infections is good. They are aware of epidemiologically relevant activities, terms and laws related to them. Again, these respondents have a good understanding of personal and operational hygiene, compliance with food preparation rules, and institutions dealing with, for example, emerging epidemics of alimentary diseases. The second part of the bachelor thesis focused on the evaluation of the weekly menu and the analysis of potential risks of foodborne illnesses. It was concluded that undercooked meat, meat products, eggs and unwashed fruit and vegetables could be the greatest risks.
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