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Title:Poznavanje problematike alergenov s strani upravnikov planinskih koč in njihovo označevanje na planinskih kočah
Authors:Klavž, Dominika (Author)
Langerholc, Tomaž (Mentor) More about this mentor... New window
Files:.pdf MAG_Klavz_Dominika_2019.pdf (1,24 MB)
 
Language:Slovenian
Work type:Master's thesis/paper (mb22)
Typology:2.09 - Master's Thesis
Organization:FKBV - Faculty of Agriculture and Life Sciences
Abstract:V hrani se nahajajo snovi, natančneje proteini, na katere telo pri nekaterih ljudeh reagira s preobčutljivostno reakcijo. Te so lahko blage, kot trebušni krči ali driska, lahko pa pride do življenje ogrožajočega anafilaktičnega šoka. Alergiki se hrani, ki pri njih izzove reakcijo, izogibajo. Da je izogibanje uspešno in je hrana varna za vsakega posameznika, je pomembno dosledno in enotno označevanje alergenov. Označevati je treba predpakirana živila, nepredpakirana živila in jedi v gostinskih obratih. Med te spadajo tudi planinske koče, ki so po Zakonu o gostinstvu dolžne označevati alergene. Z ogledom jedilnikov na kočah in anketnim vprašalnikom za upravnike koč smo preverili pravilnost označevanja jedilnikov in poznavanje alergenov s strani upravnikov planinskih koč. Dobljene podatke smo statistično analizirali s Kruskal-Wallisovim testom. Oblikovali smo faktor poznavanja alergenov upravnikov glede na pravilne in nepravilne odgovore in jih analizirali glede na štiri neodvisne spremenljivke: starost, izobrazbo, izkušnje in kategorijo koče. Posebej smo analizirali tudi pravilnost vsakega odgovora glede na štiri neodvisne spremenljivke. Pokazali smo, da mlajše osebje bolje pozna problematiko alergenov. Raziskava je pokazala, da je treba osebje na planinskih kočah bolje usposobiti za poznavanje alergenov in s tem za zagotavljanje varne hrane vsem potrošnikom.
Keywords:hrana, alergeni, označevanje, planinske koče
Year of publishing:2019
Source:Maribor
NUK URN:URN:SI:UM:DK:BHXZDPKK
License:CC BY-NC-SA 4.0
This work is available under this license: Creative Commons Attribution Non-Commercial Share Alike 4.0 International
Views:329
Downloads:44
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Categories:FKBV
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Secondary language

Language:English
Title:Mountain cottage keepers' knowledge on allergens and their labelling in moutain cottages
Abstract:Food contains specific substances, namely proteins, to which the body may react with sensitization. This reaction can be mild, such as stomach cramps or diarrhoea, or life-threatening in the form of an anaphylactic shock. People with allergies avoid the food which causes their allergies to flare up. In order to ensure they are able to do so, and that the food is safe for each individual, it is important that allergens are consistently and uniformly marked. Pre-packaged foodstuffs, non-pre-packaged foodstuffs and dishes in hospitality operations must be marked. Hospitality operations include mountain cottages which are required by the Hospitality Industry Act to mark allergens. By inspecting the menus at mountain cottages and distributing questionnaires among the keepers of mountain cottages, we checked whether the menus are adequately marked and whether the keepers of mountain cottages know and understand allergens. We statistically analysed the obtained data with the Kruskal-Wallis test. We formed a factor of understanding allergens based on correct and incorrect answers, which we analysed by considering four independent variables. We also specifically analysed the correctness of each answer by considering the four independent variables. We proved that younger people are more familiar with the allergen issue. Our research shows that the staff of mountain cottages should be better trained in understanding allergens in order to ensure the provision of safe food for all consumers.
Keywords:Food, Allergens, Labelling, Mountain cottages


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