نبذة مختصرة : Aim of the thesis – to assess the current catering system in the school X, the eating habits of the students, their opinion on the food they are offered at the canteen, peculiarities of the menu and the need and possibilities for improvement of catering. For performance of the study an anonymous written survey (questionnaires) was chosen. The comparison of some qualitative indicators was performed using the unpaired Student’s T-Test. The results of the study are presented in tables and pictures. The students receive food prepared in the school canteen according to 15-day prospective multi-course lunch menus. The main shortcoming of the menus of the primary school X is inappropriate combining and balancing of food ration. The biggest number of inconsistencies, i.e. 8 cases out of 15, is related to excess fat; therefore, it can be said that the students receive energy at the expense of fat. 66 percent of the students eat breakfast at home; boys eat breakfast more often than girls (p<0.01). Most often children have sandwiches for breakfast (59 percent); students choose them more often than porridges or fruit p<0.001. Students prefer fried food (roasts, bakes, pancakes); they often eat buns and fried food; they do not eat enough fruit and vegetables; they choose products of low nutritional value. Rather than choosing dishes according to their usefulness to the health, they choose dishes according to their taste and appearance. In order to improve catering, recommendations were given to the workers, a menu was prepared and offered taking into account balancing of nutrients and energy value in a portion of food given for lunch by appropriately distributing dishes, increasing output of fruit and vegetables and choosing adequate, more useful and diverse raw materials (bread, vegetables, grits) for dishes.
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