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Food Position and habits in the group of second grade students and students of high school on Zďársku
DOSTÁLOVÁ, Iveta
My bachelor´s thesis deals with health diet issues and pubescents´ and adolescents´ way of the nourishing in Žďársko. In theoretical part I focus on the nourishment, its history, basic components of nutriton and give different recommendation. Then I pay attention to fluid intake, obesity, eating disorders and different types of diets. In practical part i deal with a questionnaire survey that had taken place in three elementary schools and two colleges in Žďársko. The survey contained questions about meal frequency, traditions, healthy diet interest or dieting experience. The survey was carried out in June. 486 probands participated in total, 279 coming from elementary schools and 207 being college students. The results of the questionnaire survey are evaluated chronologically by sequences of individual questions in the survey.
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Performace measurement and assessement of catering services in the two following establishments - Children's Stacionary and The Center of Social Serrices.
HOUDKOVÁ, Ester
In the course of human history man has been changing his choice of food, the way of its acquisition and preparation. At present nutrition is considered to be a part of our lifestyle, on the one side it presents a source of energy, on the other side a source of vital nutrients, vitamins and minerals. Nutrition is widely affected by the socio-economic terms and conditions of the particular individual, at the same time it is a factor with a strong impact on man not only in terms of meeting his basic needs, but also in terms of his psychology. Nowadays, nutrition presents a widely discussed topic with respect to the risks of civilisation disorders, obesity in particular. Current professional estimates suggest that nutrition participates in the health condition of population by 40 to 60 percent. The objective of my work consists in mapping and comparing the conditions of operation in two social care institutions providing catering services, namely ``Dětský stacionář Světluška o.p.s.{\crqq} and Social Care Centre Empatie, which is a part of the social care institution Libnič. The technical and operational conditions in terms of public health protection standards as related to the current legislation were dealt with. In both studied institutions an analysis and evaluation of the all-day catering of clients in compliance with the principles of healthy nutrition including drinking regime were carried out. The intake of milk, milk products, fruits and vegetables, wholemeal products (bakery products in particular), the introduction of fish meals to the menus as compared with the standards of healthy nutrition and the food pyramid were studied. The last but not least criterion of the study was the finding that clients, due to lack of exercise, tend to show a higher body mass index {--} a heavier weight {--} as compared with the recommended values. 80 clients were monitored in the Empatie institution, both children and adults, 30 clients with their age ranging between 4 and 29 years were studied in Světluška. The Hypotheses H2 and H3 predicting that all-day catering menus would show insufficient intake values of milk, milk products, fruits, vegetables, fish and wholemeal products on the one side, and on the other side that the technical and operational conditions of rendered catering services in terms of public health protection standards would comply with the valid legislation could be confirmed by the research carried out in both social institutions. The theory of Hypothesis H1 related to the evaluation of the weight values of clients in both institutions due to lack of exercise has been disproved. The research results will be provided both to the two studied institutions for the purposes of increasing their quality of rendered services, and to the Regional Authority of Public Health and Hygiene KHS of the South Bohemian Region based in České Budějovice. Here they can serve as a source of information as related to the elaboration of check plans. The results can also be used as data for further research and studies in the field of preventive supervision.
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