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Vyhodnocení pestrosti stravování dětí v mateřských školkách
LUDWIGOVÁ, Kristýna
This diploma thesis is speaking about assessment of dietary diversity in two selected kindergartens, namely in a regional town (school A) and in a small village (school B). This issue was followed by evaluation of the filling of the consumer basket and determination of energy intake and nutrients from meals served to children in kindergartens. A suitable methodology for research was data collection and their subsequent analysis, there has been processed and evaluated the obtained data (menus) from the two kindergartens. Final outputs were compared with reference values for nutrient intake according to DACH (2011). Research in assessing the variety of menus has shown, that in both kindergartens there is an excessive serving of pork and the inclusion of sausages. On the contrary, the frequency of fresh vegetables is very insufficient. In kindergarten A, it is necessary to increase the frequency of serving vegetable soups. At kindergarten B was found insufficient representation of meatless dishes and frequent inclusion of sweet foods. Evaluation of the consumer basket recorded shortcomings in the filling of commodities of milk, dairy products and free sugars. The nursery of pulses was not fulfilled at kindergarten B. From the evaluation of the nutritional composition of the monitored menus in both institutions revealed a high above-limit protein saturation, which corresponds to literature sources and findings made by hygienic stations. As positive thing is revealed that the intake of calcium and iron in preschool children was ensured in optimal amounts. However, a lower intake of vitamin A was recorded in kindergarten A. In conclusion, it can be said that a healthy lifestyle is getting to the fore, and therefore kindergartens are trying to keep up with this current trend. From this thesis investigation its clear, that shortcomings still exist in this area and that this issue must not be underestimated, as it can have an impact on a child's future eating habits, which also affect a person's overall health.
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Evaluation of Food Variety in Selected School Canteens in the South Bohemian Region
DALIHODOVÁ, Andrea
These factors include also eating in school canteens. By this we understand nutrition services for children, pupils, students and other people whom this food is offered within material sustaining, full direct social security or within preventive care by whole day services or boarding services. In the interest of following nutrition doses, there has been set up so called consumer basket of foodstuffs.The theoretical part focuses on explaining of the term of school nourishment and form.The main aim of my diploma work was to appraise variety of school lunches in chosen school canteens according to months menus from the nutritious point of view.Partial targets were focused on assessing the quality of lunches according to the consumer baskets of foodstuffs and appraising the method of school canteens of drawing up their menus. In the practical part there has been presented own research and its results. The research for this diploma work started in November 2012 and finished in February 2013. Practical part of this research was worked out on the base of quality research. The choice of searched subjects happened with the aid of pure intentional research. The data file was constituted by menus from December 2012, January 2013 and February 2013 and by the consumer baskets of foodstuff for the same season. The analyses of variety of foodstuffs and was supplemented by half-structured interview.I prepared five researching questions before assessment of the research that were answered during the research. These questions were: ?Do the coefficients of variety of foodstuffs agree with the criteria of canteens? ? ?Do the school canteens fulfil the set up norms for recommended fulfilling of the months consumer basket of foodstuffs? ? Does the management of the school canteens follow the recommended principles of a healthy diet while preparing their menus? ?Do school canteens provide various structures of recipes, dishes and technologies? ? ?Can the offer of dishes in school canteens be improved? In the first part I firstly concentrated on appraisal of variety of soups in school canteens. The variety was appraised on a month bases for each canteen. Next I focused on appraisal of variety of main dishes, side dishes and food supplements. The results were registered in well arranged charts. The next part of diploma work focuses on appraisal of consumer foodstuffs baskets.The last part contains interview with the management of school canteens.I have also managed to get answers to asked research questions so I could set down hypothesis. According to the answers I set three hypotheses. The first one is: ?The chosen school canteens from South district provide their diners with various foods and follow the principles of a healthy diet. ? I came up to this hypothesis while looking for answers to researching questions focused on variety and composition menus. The answers to the research questions helped me in formulation the second and third hypothesis: ?School canteens fulfil set up norms for recommended month consumer foodstuffs basket for commodity meat, milk, dairy products, free fat, free sugar, vegetables and potatoes.Third hypothesis was formulated as follows: ?School canteens don´t fulfil set up norms for recommended month consumer foodstuffs basket for commodity fruit and legume. The management of these canteens get further education in the area according to the interviews. I think that this diploma work can be used as an information material for educating workers in the area of nourishment. The results can be useful as a source of information for workers in school canteens.
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