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Nutritionally balanced diets in school meals are a health benefit for children.
BLOUDKOVÁ, Denisa
The aim of the study was to evaluate school meals from the perspective of health benefits for children in two school canteens in the Vysočina region with a focus on nutritional balance. Four research questions were set for the work: Research question 1: Is the composition of the menus from the selected schools in line with the consumption basket and also in line with nutritional recommendations? Research Question 2: What is the awareness of school canteen staff about healthy eating? Research Question 3: Is there any difference in dietary practices between the two schools studied? Research Question 4: Are the diners in the school canteens satisfied not only with the quality but also with the niceness of the food? The thesis was divided into a theoretical part and a practical part. The theoretical part deals with the issues of school food standards, consumption basket and nutritional recommendations for childhood. In the practical part of the bachelor thesis a quantitative method of research investigation was used. The data collection was done through a questionnaire survey among boarders of both schools. Further evidence was obtained through interviews with school canteen staff and by studying all documentation in the catering facilities. School canteen menus were examined in both schools over the same time span using Nutriservis. The daily menus of each child were evaluated using Nutriservis. The data obtained were then processed and evaluated. The study population consisted of two primary schools from the Vysočina region, namely, Želiv Primary School and Lanecká Primary School in Světlá nad Sázavou. The school canteen menus were evaluated for compliance with the nutritional recommendations and the consumption basket. The research showed that both primary schools and their menus were well constructed. They are varied and nutritionally balanced. Both school canteens are also almost 100 % compliant with the consumption basket. The school canteen staff are very well informed about healthy eating. Almost all boarders are satisfied with the food served in the school canteens.
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Competency profile of the school canteen manager
Křtěnská, Monika ; Trojanová, Irena (advisor) ; Trunda, Jiří (referee)
Sumarry: The work focuses on the problem of canteen manager competence. It is based on up-to-date theoretic knowledge of competence and specifies the aims of modern school boarding in canteens. The work analyses the results of the survey the aim of which was to judge the particular competence of the respondents. Canteen manager competence profile based on the theory and survey results was created afterwards. This profile can be used by the management of schools for the employee selection, the analysis of employees` educational needs or for their assessment.
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Application of the Information technology in the process of school catering
Haňková, Jitka ; Marková, Jana (advisor) ; Svoboda, Petr (referee)
8 TITLE: Application of the Information technology in the process of school catering AUTHOR: Jitka Haňková DEPARTMENT: The Center of School management SUPERVISOR: RNDr. Jana Marková ABSTRACT: The aim of this work is to describe how informational technologies are used in school catering. The topic of school catering operation is an integral part of the management of nursery schools, primary schools, secondary schools and other school organizations. The provision of school catering services is one of the duties of school managers - that is the reason why is this issue considered as a part of school management. This work is divided into several thematic parts. It the introduction part are explained terms concerning the subject of school catering, then the connection with Czech legislation is explained. Following chapters explain possible advantages of using informational technologies and their benefits for clients as well as for canteen operators. This part also deals with the area of communication, ordering system, inventory, and accountancy. The practical part of this work is focused on given task - to find out to which point, and in which area explicitly the information technologies are used in school catering. As the method for the research was used questionnaire survey. The results proved that...
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Analysis of school canteen Prague 22
Vrbová, Hana ; Trunda, Jiří (advisor) ; Trojanová, Irena (referee)
The matter of this Thesis is an analyse of the School canteen in Praha 22 and the comparison of the current status and all boarders expectations. The problem is divide into two separate sections: theoretic section, alluded to position and definition of the school canteen in educational system and practical section focused on the canteen users expectations and the contemporary operation of the organization. The main idea of this Thesis is to bring a valuable information about users contentment with canteen operation, observation of their needs and requests for subsequent planning and development of the organization.
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Uplatnění regionálních, sezónních a ekologických potravin ve školních stravovacích zařízeních Jihočeského kraje
NEUMAYEROVÁ, Eliška
Information on the use of regional, seasonal and organic foods and opinions on the possible improvement of the current status were investigated in the school catering facilities of the South Bohemian Region. 35 completely filled questionnaires were obtained and evaluated from addressed respondents (heads of catering facilities, directors) of nursery and primary schools. Based on their assessment, it was found that most catering establishments have permanent food suppliers, usually 2 - 3. Kitchen managers prefer suppliers with a larger assortment (wholesalers, supermarkets). 85% of canteens said that regular suppliers give them discounts. From the region's farmers, 35-45% of the canteens take main foods, meat, milk and dairy products, less fruit and vegetables. The most frequently purchased regional food is potatoes, while fish and legumes are mainly imported. Approximately 80% of canteens do not include organic food in the menus. The main reason is their difficult availability and higher price. This is confirmed by the finding that the more the supplier is a local farmer, the fewer canteens use organic products and buy conventional foods. A frequent reason for not using regional food and organic food in the canteens is low awareness of their quality, fear of high prices and limited range. It is therefore necessary for farmers to improve the range of supply, distribution and marketing. Regular workshops for managers and demonstration courses for canteen employees on how to effectively use these foods in menus can improve the situation. Promoting these foods is also important in order to raise awareness among parents and children.
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Využití sezónních surovin od regionálních dodavatelů ve školním stravování
FIALOVÁ, Daniela
This work is concerned with regional suppliers of seasonal products and the possibility of their cooperation with school canteens. It evaluates the factors influencing the networking process, maintaining and expanding the links. From a questionnaire survey and a controlled interview with local growers their interest in cooperation with school canteens and cultivated crops in the South Bohemian Region was found. Using the SWOT analysis, the potential of seasonal regional production and its use in school catering was evaluated. The most grown crops are potatoes, onions, root vegetables, apples and cherries. Out of the total number of local growers surveyed, 43% of the school canteens and 53% would be interested in creating links. The main factors influencing cooperation between growers and canteens are the quantity and quality of available produce, the price of products and, last but not least, the reliability of the suppliers. Necessity is the ability to communicate with each other, to maintain agreements and to form stable relationships.
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Application of the Information technology in the process of school catering
Haňková, Jitka ; Marková, Jana (advisor) ; Svoboda, Petr (referee)
8 TITLE: Application of the Information technology in the process of school catering AUTHOR: Jitka Haňková DEPARTMENT: The Center of School management SUPERVISOR: RNDr. Jana Marková ABSTRACT: The aim of this work is to describe how informational technologies are used in school catering. The topic of school catering operation is an integral part of the management of nursery schools, primary schools, secondary schools and other school organizations. The provision of school catering services is one of the duties of school managers - that is the reason why is this issue considered as a part of school management. This work is divided into several thematic parts. It the introduction part are explained terms concerning the subject of school catering, then the connection with Czech legislation is explained. Following chapters explain possible advantages of using informational technologies and their benefits for clients as well as for canteen operators. This part also deals with the area of communication, ordering system, inventory, and accountancy. The practical part of this work is focused on given task - to find out to which point, and in which area explicitly the information technologies are used in school catering. As the method for the research was used questionnaire survey. The results proved that...
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The intake of fatty acids and unsaturated fatty acids from school canteens' menus
SKALNÍKOVÁ, Karolína
This bachelor thesis is concerned with the intake of fatty acids and unsaturated fatty acids from school canteens' menus. The aim was to monitor the content of fatty acids and unsaturated fatty acids in meals from three school canteens. The thesis consists of two parts - theoretical and practical. The theoretical part is focused on school catering, nutrition of preschool and school children and fatty acids. The practical part is focused on a qualitative research. The research group consists of three bi-weekly (10 days) menus from one kindergarten and two elementary schools. The menus were analyzed by four nutrition databases. In some cases, the values of fatty acid were taken from the packaging of the foodstuffs or from the producers. The final intakes were then compared with the recommended intakes for children of different age groups. Regarding the kindergarten menu, the average final value of saturated fatty acids is about one half higher than the recommended intake. The average final values of monounsaturated fatty acdis and polyunsaturated fatty acids are within limits for the recommended intake. Concerning the elementary school menus, the average final values point out to an acceptable intake of saturated fatty acids and monounsaturated fatty acids. However, by assessing the menus according to individual days, it can be determined that this is a diverse set of values. The average values of polyunsaturated fatty acids are shown to be insufficient. Nevertheless, the ratio of the subgroups of polyunsaturated fatty acids Omega 6 and Omega 3 seems to be non-hazardous, as no final value of the ratio exceeds the maximum recommended ratio 5 : 1. However, in the case of the kindergarten menu it is different, as its average proportion is higher than 5 : 1 ratio.
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