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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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Podmínky efektivního využití produktové a jídelnové mapy
POPELKA, Martin
The bachelor's thesis deals with the functionality of the "Product and Dining Maps of the South Bohemian Region" (http://www.produktova-mapa.cz/) as a means to shorten distribution channels in the region and create supplier-customer relationships between agricultural primary producers and processors. The aim is to make greater use of regional basic food production. The open market in recent decades has enabled a significant expansion of the range of food supply by importing a wide range of products. Multinational retail chains have very well-developed marketing strategies and have not only dominated the network of stores, but have also become major suppliers of public catering facilities. Imports of not only processed products, but also basic foodstuffs often push domestic producers out of the market. In addition to economic impacts, imports also have a negative impact on the environmental burden and also on employment and the loss of adequate self-sufficiency. One of the ways to remedy the situation is to support links between regional suppliers of food products and their cooperation with school canteens. The work assesses the potential of supply and demand of basic raw materials monitored in the consumer basket of catering in school catering facilities. The questionnaire survey and controlled interviews with producers registered in the "Product and Dining Map of the South Bohemian Region" show that it has great potential for improving its function. This is hindered by the great fragmentation of producers (size of production, assortment, interests ...) and at the same time by the small ability to communicate with each other and with customers, to observe agreements and to establish stable relations. Another shortcoming on the supply side is the relatively small quantity and sometimes the quality and availability of food from individual producers, the lack of processing capacity, seasonality and lack of suitable storage space and the fluctuating price of products. Half of the respondents from the manufacturers do not know the product map - the potential of the offer through this portal is great, but untapped. On the customers' side, weaknesses include ignorance of the product map of school canteens, limited communication between suppliers and canteens and, due to congestion of school canteen managers, a tendency to simplify orders from suppliers who can provide the widest possible range of food, including small producers in the region.
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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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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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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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Problems of School Bufettes in the Elementary School in the District of Písek from the Assortment Offered in Terms of Suitability
PRŮCHOVÁ, Štěpánka
This thesis deals with the issue of school meals, especially with the assortment offered in school cafeterias. The theoretical part gives a definition of health and related terms such as determinants of health, prevention or health promotion, it describes the principles of healthy eating in children, including a food guide pyramid, ten commandments for healthy eating, daily food layout, drinking regime and individual nutritional food components. It also discusses the issue of school meals, which includes school canteens, school cafeterias and it also briefly describes the projects called Milk to Schools and Fruit to Schools, the purpose of which is to increase the consumption of foodstuffs important for children's diets. In the practical part two research methods were used. In the qualitative research, operators of school cafeterias were interviewed in order to survey the offered assortment. Answers to the questions were organized into a classification scale, and for each cafeteria, based on the calculated evaluation index, the average suitability value of the offered assortment was stated in individual surveyed facilities. The other, quantitative research, was conducted through interviews using questionnaires with 14 questions, which were distributed among pupils of the second grade of primary schools to determine children's eating habits in the surveyed school. The results have shown that the offer of food in school cafeterias is not optimal for healthy nutrition for children. In the offered assortment, foodstuffs rich in simple sugars and salt content prevail, which contributes to the rise of civilization diseases. The results of the qualitative research have also proved that with the increasing age children´s eating habits worsen and also the frequency of shopping in the school cafeteria rises.
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