Health promotion, estabilishing a conscious nutrition every day life through the community catering services

Abstract

Launching of the community catering reform with its almost a decade-length history ended up the order of 37/2014 (IV.30.) EMMI, which is about the nutritional and medical regulations of community catering. The order, based on Food Based Dietary
Guidelines for different age groups together with European recommendations, has been refashioned the previously not ideal picture demonstrated by school dinners’ (MENZA) reviews. In order to develop a health-conscious diet, catering has been provided as an option, but for this we need to maintain the satisfaction of the users.
In the practical part of my study I have done a survey in three age groups (kindergarten, primary and secondary school) by self-made questionnaires whose primary aim was to assess how much children and their parents are satisfied with community catering and how much their nutritional habits and knowledge of raw materials/ingredients depend
on their usage of the service. From 300 handed-out questionnaires 256 came back with results. Besides them showing the side of the supply I have made a semi-structural interview with the director of the local community catering company. My data were
processed by using Microsoft Excel and SPSS programs.
From the results I would underline there is a significant relation between satisfaction and the length of resourcing the service focusing only those who use the service for at least 2-5 years or more than 5 years. Hence, there is a negative correlation between the age and satisfaction, namely the elder the respondent is, the less satisfied he is.
In connection with satisfaction the respondents have given a sensible reaction of the conditions from which the strongest relations I have found were the quality of the serving and the temperature of the meal. At the same time there is a stronger relation between the quality of the meal and its taste.