Analysis of selected determinants of alimentation hygiene of school children

The aim of the work was an analysis of nutriotion and hygienic habits of students while staying at school as well as analysis of catering hygiene in the school catering establishment. Method for obtaining information, a questionnaire was developed for this purpose (355 respondents, aged 7 – 15 years...

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Bibliographic Details
Published inPotravinarstvo Vol. 6; no. 3; pp. 41 - 46
Main Authors Zeleňáková, Lucia, Kozelová, Dagmar, Pietriková, Miriam
Format Journal Article
LanguageEnglish
Published HACCP Consulting 11.10.2012
Subjects
alimentation hygiene
dinner
food
personal hygiene
school dining room
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Summary:The aim of the work was an analysis of nutriotion and hygienic habits of students while staying at school as well as analysis of catering hygiene in the school catering establishment. Method for obtaining information, a questionnaire was developed for this purpose (355 respondents, aged 7 – 15 years). We have focused on the awareness of the issues of healthy nutrition, the observance of the principles of personal hygiene, prioritising certain dishes and drinks, the food, the overall level of quality of the knowledge of the risk and the overall level of hygiene of catering in the school meals catering establishment. The results have shown that it is necessary to increase the awareness and education in the areas of healthy eating and hygiene principles and achieve the mutual cooperation of students, families, and schools.
ISSN:1337-0960
1338-0230
1337-0960
DOI:10.5219/211