School meals for grade 1 to 4 pupils in Latvia are financed by the government, but with the onset of the COVID-19 pandemic in March 2020, and following the remote learning process, there were problems related to the delivery of these meals for pupils. The current situation in Latvia has been exacerbated again due to the spread of the pandemic; there is a great necessity to find well-thought-out solutions to ensure school lunches outside the school. The aim of this study was to develop recommendation-based one-week food packs for grade 1 to 4 pupils, providing the necessary amount of nutrients and energy. Four food packs were designed to provide five-day lunch meals for pupils, preparing a warm lunch at home. Protein, fat, saturated fatty acids, carbohydrates, sugar, dietary fiber, sodium, salt and calcium content of meals were analyzed according to standard methods. During the project, the most appropriate solution for food packs was explored. The four designed food packs will provide support to municipalities, because the composition of food packs complies with the nutrition and energy value regulation and does not exceed the planned budget. Parents will receive the developed recipe book in addition to a one-week food pack.
Nowadays people more and more often choose to have their meals outside their homes. Therefore, the catering companies shall ensure safe product offer to different guest groups, including guests with food allergy or intolerance. Alongside with the tendency of the increase of allergic people's number, there have been corrections introduced to the European Union legislation in relation to the product labelling. It means that at present one of the compulsory types of information that shall be indicated by catering companies is information on the presence of allergens in food. It is stipulated by Regulations (EC) No 1169/2011 on the provision of food product information to consumers. One of the reasons why allergic reaction to food takes place at catering companies is the lack of knowledge of staff. Therefore, the aim of research was to determine the level of staff's knowledge and to analyse the types of allergen indications at the catering companies. Twenty catering companies took part in the study, there were 60 companies addressed in total, and 154 valid questionnaires were received. The main research results show that the staff has incomplete knowledge (on average 3.8±1.8 out of 10), as well as not all catering companies indicate information on the presence of allergens in the food.
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