Food wasting: A study among Central European four-member
families

J 2015

Food wasting: A study among Central European four-member families

ŠIMŮNEK, Jan, Zuzana DERFLEROVÁ BRÁZDOVÁ a Kateřina VÍTŮ

Základní údaje

Originální název

Food wasting: A study among Central European four-member families

Autoři

ŠIMŮNEK, Jan (203 Česká republika, garant, domácí), Zuzana DERFLEROVÁ BRÁZDOVÁ (203 Česká republika, domácí) a Kateřina VÍTŮ (203 Česká republika, domácí)

Vydání

International Food Research Journal, Serdang, Universiti Putra Malaysia, 2015, 1985-4668

Další údaje

Jazyk

angličtina

Typ výsledku

Článek v odborném periodiku

Obor

30304 Public and environmental health

Stát vydavatele

Malajsie

Utajení

není předmětem státního či obchodního tajemství

Kód RIV

RIV/00216224:14110/15:00083545

Organizační jednotka

Lékařská fakulta

Klíčová slova anglicky

Food waste determinants; Food waste estimation; Food waste management; Food waste structure; Food wasting

Štítky

EL OK

Příznaky

Mezinárodní význam, Recenzováno

Změněno: 4. 12. 2015 10:32, Ing. Mgr. Věra Pospíšilíková

Anotace

V originále

Food wasting is a serious economic, environmental, social and also nutritional problem. This study focused on description of total amount and structure of food wasting in 17 selected Central European families of four members living in the Czech republic. Observed persons estimated the amount of their food waste for 5 days in average 354,41 g per household, while the real amount was 1011,65 g. Underestimation of waste quantity is highly significant (Wilcoxon pair test p= 0.002278). We found a significant positive correlation between the age difference between children and food waste amount (correlation coefficient 0.5739, p = 0.016). Among the most frequent wasted food there was milk and dairy products, then fresh vegetable, followed by cereals, then unconsumed pre-prepared foods and fruit, together with smoked meat products, followed by residues of food on a plate. Raw meat, fish, preserved products and sweets were not a subject of food wasting. Among the suitable strategies aimed at reducing food waste is also the inclusion of this issue in the education system at all levels.

Citovat

ŠIMŮNEK, Jan, Zuzana DERFLEROVÁ BRÁZDOVÁ a Kateřina VÍTŮ. Food wasting: A study among Central European four-member families. International Food Research Journal. Serdang: Universiti Putra Malaysia, 2015, roč. 22, č. 6, s. 2679-2683. ISSN 1985-4668.

@article{1308356,
   author = {Šimůnek, Jan and Derflerová Brázdová, Zuzana and Vítů, Kateřina},
   article_location = {Serdang},
   article_number = {6},
   keywords = {Food waste determinants; Food waste estimation; Food waste management; Food waste structure; Food wasting},
   language = {eng},
   issn = {1985-4668},
   journal = {International Food Research Journal},
   title = {Food wasting: A study among Central European four-member families},
   volume = {22},
   year = {2015}
}

TY  - JOUR
ID  - 1308356
AU  - Šimůnek, Jan - Derflerová Brázdová, Zuzana - Vítů, Kateřina
PY  - 2015
TI  - Food wasting: A study among Central European four-member families
JF  - International Food Research Journal
VL  - 22
IS  - 6
SP  - 2679-2683
EP  - 2679-2683
PB  - Universiti Putra Malaysia
SN  - 19854668
KW  - Food waste determinants
KW  - Food waste estimation
KW  - Food waste management
KW  - Food waste structure
KW  - Food wasting
N2  - Food wasting is a serious economic, environmental, social and also nutritional problem. This study focused on description of total amount and structure of food wasting in 17 selected Central European families of four members living in the Czech republic. Observed persons estimated the amount of their food waste for 5 days in average 354,41 g per household, while the real amount was 1011,65 g. Underestimation of waste quantity is highly significant (Wilcoxon pair test p= 0.002278). We found a significant positive correlation between the age difference between children and food waste amount (correlation coefficient 0.5739, p = 0.016). Among the most frequent wasted food there was milk and dairy products, then fresh vegetable, followed by cereals, then unconsumed pre-prepared foods and fruit, together with smoked meat products, followed by residues of food on a plate. Raw meat, fish, preserved products and sweets were not a subject of food wasting. Among the suitable strategies aimed at reducing food waste is also the inclusion of this issue in the education system at all levels.
ER  -

ŠIMŮNEK, Jan, Zuzana DERFLEROVÁ BRÁZDOVÁ a Kateřina VÍTŮ. Food wasting: A study among Central European four-member families. \textit{International Food Research Journal}. Serdang: Universiti Putra Malaysia, 2015, roč.~22, č.~6, s.~2679-2683. ISSN~1985-4668.

Podrobný výpis o publikaci