The purpose of this thesis is design a collection of action, which will speed up distributional ways between regional grocery producers and schools cafeterias in the district of Jindrichuv Hradec and at the same time supports higher regional, fresh, seasonal and ecologist products in schools cafeterias via the website Regional Agrarian Chamber of the South Bohemian Region "Map of products" (interactive regional map of suppliers of foods and different schools cafeterias at www.produktova-mapa.cz). Not such a long distributional truck trips are much healthier for the milieu. Better quality of foods have major positive impact on health of children and teenagers and their eating habits. Regional products distribution is great way to independency. Study of documents, questionnaires of schools cafeteria employees and regional food producers, consultations with people they are interested were bedding for SWOT analysis potential "Map of products" and creating a lists of regional food producers, whom are or could by distributers for schools cafeterias. From study emerges that "Map of products" is very beneficial in shortening ways between distributers and different cafeterias in South Bohemia region. Strengths and opportunities already today outweigh the weaknesses and threats. The main opportunities emergent from results are 92% of certain school cafeterias are serving at least one time a week food from the same region. 70% certain regional producers are interested in supplying these cafeterias. There is a 1 650 000 students eating at the cafeterias. If following suggested strategies and steps we can prevent form weak parts of project and turn it in to a solid strong successful proceeding. For that we have build a list of accommodating regional producers for school cafeterias from district Jindrichuv Hradec. And also "Map of products" can be used as an example in improving in regional food production and also in other areas of the Czech Republic.

The aim of my work is to analyze the brand "Kvalitní potraviny z našeho regionu" and determine whether this brand has got the benefits its creator, Jednota České Budějovice. To achieve this goal, I chose a questionnaire survey and structured interview with marketing officer for Jednota, České Budějovice. In the first part of my work, I studied literature and current information about the issue. In this part I also contacted the Jednota, České Budějovice. In the practical part I implemented a questionnaire survey. The research I conducted in 13 stores Trefa in České Budějovice and Terno České Budějovice. To assess the hypotheses I also carried out price comparing and analysis of sales of foods involved in the project "Kvalitní potraviny z našeho regionu". In the end I suggested measures for Jednota, České Budějovice.

FundaÃÃo Cearense de Apoio ao Desenvolvimento Cientifico e TecnolÃgico / A capacitaÃÃo dos profissionais à uma estratÃgia que pode ser utilizada para atualizaÃÃo de temas importantes, como a alimentaÃÃo infantil. O estudo teve como objetivos avaliar a efetividade do processo de capacitaÃÃo de enfermeiras para aplicaÃÃo do Ãlbum seriado; verificar a validade de aparÃncia e de conteÃdo do roteiro e dos instrumentos; caracterizar o perfil profissional das enfermeiras; e mensurar o conhecimento teÃrico das mesmas antes e apÃs a capacitaÃÃo. Tratou-se de um estudo piloto com delineamento quase experimental, do tipo antes e depois. Participaram da capacitaÃÃo, sete enfermeiras da EstratÃgia de SaÃde da FamÃlia (ESF) da zona rural de Maranguape. A capacitaÃÃo foi baseada no Ãlbum seriado e na pedagogia da Liberdade de Paulo Freire, a qualbusca o diÃlogo e a troca de conhecimentos. Para coleta de dados, elaboraram-se seis instrumentos, dos quais trÃs foram submetidos à validaÃÃo de conteÃdo e de aparÃncia por cinco juÃzes. O estudo foi aprovado pelo Comità de Ãtica da Universidade Federal do Cearà sob protocolo n 353/11. Em relaÃÃo à validaÃÃo do prÃ-teste e pÃs-teste, oito categorias (61,5%) foram consideradas como claras e compreensÃveis; sendo todas (N=13;100%) avaliadas como relevantes, apresentando Ãndice de Validade de ConteÃdo (IVC) total do prÃ-teste de 0,95 e do pÃs-teste de 0,94.Jà na validaÃÃo do roteiro de observaÃÃo, os juÃzes consideraram os nove itens elaborados como claros/compreensÃveis e relevantes, tendo apresentado IVC de 1.Em relaÃÃo Ãs enfermeiras participantes, todas (N=7; 100%) eram do sexo feminino e possuÃam, em mÃdia, seis anos de formaÃÃo; a maioria tinha especializaÃÃo (N=5; 71,4%) e atuava na ESF da zona rural hà quatro anos, em mÃdia; cinco (71,4%) jà tinham participado de cursos e realizavam atividades educativas. Todas (N=7; 100%) conheciam a definiÃÃo de âalimentos regionaisâ; quatro (57,1%) jà tinham ouvido falar em âseguranÃa alimentar e nutricionalâ; e apenas uma (14,3%) conhecia o manual âAlimentos regionais Brasileirosâ.Na avaliaÃÃo do conhecimento teÃrico, das treze categorias criadas, em nove delas, todas as enfermeiras acertaram tanto as questÃes prÃ-teste como as do pÃs-teste. Jà na atividade de simulaÃÃo durante as trÃs primeiras demonstraÃÃes, segundo as observadoras, nÃo houve o cumprimento dos itens propostos. Contudo, nas demais, todos os itens foram contemplados satisfatoriamente. Em relaÃÃo à avaliaÃÃo da capacitaÃÃo, as participantes consideraram que adquiriram novos conhecimentos, que a metodologia empregada favoreceu o aprendizado e ressaltaram ainda o interesse em utilizar o Ãlbum seriado. Quanto à avaliaÃÃo geral da capacitaÃÃo, quatro enfermeiras consideraram-na como Ãtima; e trÃs, como excelente. Conclui-se que o presente estudo possibilitou a elaboraÃÃo de um processo de capacitaÃÃo com uso de instrumentos vÃlidos, os quais viabilizaram o desenvolvimento de uma proposta estruturada, proporcionando, assim, uma prÃtica dialÃgica e reflexiva, a partir do Ãlbum seriado. / The training of professionals is a strategy that can be used to update important issues such as infant feeding. The study aimed to evaluate the effectiveness of the process of training for nurses applying flipchart; verify the validity of appearance and content of the script and instruments; characterize the profile of professional nurses, and measure the theoretical knowledge of the same before and after training. This was a pilot study with a quasi-experimental, before and after the type. Participated in the training, seven nurses of the Family Health Strategy (FHS) of rural Maranguape. The training was based on the flipchart and pedagogy of Paulo Freire seeking dialogue and knowledge exchange. For data collection, drawn up six instruments, three of which were submitted to the validation of content and appearance of five judges. The study was approved by the Ethics Committee of the University Federal of Cearà protocol number 353/11. Regarding the validation of the pre-test and post-test, eight categories (61.5%) were considered clear and understandable, and all (N = 13, 100%) evaluated as relevant, presenting Content Validity Index (CVI ) total of 0.95 pretest and post-test of 0.94. In the validation script for observation, the judges considered the nine items developed as clear / understandable and relevant, and presented one of IVC. Regarding nurses participating, all (N = 7, 100%) were female and had an average of six years of training, most had expertise (N = 5, 71.4%) and worked in the FHS zone rural four years ago, on average, five (71.4%) had participated in courses and educational activities performed. All (N = 7, 100%) knew the definition of "regional food", four (57.1%) had heard of "food and nutrition security" and only one (14.3%) knew the manual "Brazilian regional foods". In evaluating the theoretical knowledge of the thirteen categories created in nine of them, all the nurses agreed issues both pre-test as post-test. In the simulation activity during the first three statements, according to observers, there was no compliance with the proposed items. However, in the other, all items have been satisfactorily addressed. Regarding the assessment of the training, the participants felt they acquired new knowledge, the methodology favored learning and stressed still interest in using the flipchart. As for the overall evaluation of training, four nurses found it as excellent and three as excellent. We conclude that the present study enabled the development of a training process with use of valid instruments, which enabled the development of a structured proposal, providing thus a dialogic and reflective practice, from the flipchart.

A inclusão de alimentos regionais na dieta contribui para a promoção de hábitos alimentares saudáveis e para o desenvolvimento da economia da região. O objetivo deste trabalho foi desenvolver uma bebida fermentada tipo iogurte a partir de extrato hidrossolúvel de amêndoas de baru e leite integral. Foram desenvolvidas nove formulações diferentes, variando a concentração de extrato e açúcar, visando obter os parâmetros ideais de cada um dos substratos na formulação da bebida fermentada. As melhores formulações, selecionadas por Análise Sensorial Descritiva Quantitativa, foram as elaboradas com maior quantidade de açúcar. A quantidade de extrato hidrossolúvel de baru adicionada não afetou as características sensoriais nem a qualidade global das formulações. As três melhores formulações de iogurte, F5 (elaborada com 50% de EHB e 6% de açúcar), F6 (elaborada com 50% de EHB e 12% de açúcar) e F9 (elaborada com 75% de EHB e 12% de açúcar) foram caracterizadas físicoquímicamente e permaneceram armazenadas sob refrigeração durante quatro semanas, com verificação dos parâmetros microbiológicos (coliformes totais e termotolerantes, Salmonella e bolores e leveduras), pH, cor objetiva e teor de sólidos solúveis (°Brix) nos tempos de armazenamento 0, 7, 14, 21 e 28 dias. Também foram realizados testes afetivos de aceitação e de intenção de compra, com provadores não treinados. Não foram identificados microrganismos do grupo coliformes nem Salmonellas durante o período de armazenamento. Houve acidificação e alteração na cor e teor de sólidos a cada semana. Os resultados obtidos nos testes de aceitação e de intenção de compra demonstraram que a formulação F6, elaborada com 50% de extrato hidrossolúvel de amêndoas de baru e 12% de açúcar, foi a que alcançou melhores resultados, apresentando índice de aceitação de 83,5% no parâmetro impressão global e tempo de vida útil de 21 dias. / The inclusion of regional foods in diet contributes to the promotion of healthy and the development of the regional economy. The objective of this study was to develop a drink type yogurt from water-soluble extract of the baru almond and milk. Nine different formulations were developed, varying the concentration of extract and sugar, in order to obtain the ideal parameter of each of the substrates in the fermented beverage formulation. The best formulations, selected by Quantitative Descriptive Sensorial Analysis, were those elaborated with the highest amount of sugar. The amount of water-soluble extract of de baru almond did not affect the sensory characteristics of the formulations. The three best yoghurt formulation, F5 (elaborated with 50% EHB and 6% sugar), F6 (elaborated with 50% EHB and 12% sugar) and F9 (elaborated with 75% HBs and 12% sugar) were characterized physico-chemically and were stored under refrigeration for four weeks with checking the microbiological parameters (thermotolerant and total coliforms, Salmonella and molds and yeasts), pH, objective color and soluble solids content (° Brix). There were also acceptance and purchase intention tests with untrained tasters. No microorganisms from the coliform group or Salmonellas were identified during the storage period. There was acidification and change in color and solids content at storage. The results obtained in the acceptance and purchase intention tests showed that the formulation F6, elaborated with 50% water-soluble extract of baru almond and 12% sugar, was the one that obtained better results, with acceptance of 83.5 % for the global impression parameter and shelf life of 21 days.