{"id":345206,"date":"2025-05-09T12:11:28","date_gmt":"2025-05-09T11:11:28","guid":{"rendered":"https:\/\/zakrasnejsivimperk.cz\/?p=345206"},"modified":"2025-05-09T12:11:28","modified_gmt":"2025-05-09T11:11:28","slug":"aktuality-nova-era-stravovani-na-ministerstvu-zdravotnictvi-se-sesli-sefkuchari-z-nemocnic-skol-ale-i-ti-kteri-se-dlouhodobe-venuji-vzdelavani","status":"publish","type":"post","link":"https:\/\/zakrasnejsivimperk.cz\/?p=345206","title":{"rendered":"AKTUALITY: Nov\u00e1 \u00e9ra stravov\u00e1n\u00ed: Na ministerstvu zdravotnictv\u00ed se se\u0161li \u0161\u00e9fkucha\u0159i z nemocnic, \u0161kol, ale i ti, kte\u0159\u00ed se dlouhodob\u011b v\u011bnuj\u00ed vzd\u011bl\u00e1v\u00e1n\u00ed"},"content":{"rendered":"

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Stravov\u00e1n\u00ed ve zdravotnick\u00fdch, \u0161koln\u00edch a soci\u00e1ln\u00edch za\u0159\u00edzen\u00edch m\u00e1 p\u0159\u00edm\u00fd dopad na zdrav\u00ed a kvalitu \u017eivota pacient\u016f, \u017e\u00e1k\u016f i klient\u016f. P\u0159esto\u017ee odborn\u00edci maj\u00ed k\u202fdispozici p\u0159esn\u011b definovan\u00e9 nutri\u010dn\u00ed po\u017eadavky a doporu\u010den\u00ed, v praxi \u010dasto nar\u00e1\u017e\u00ed na p\u0159ek\u00e1\u017eky p\u0159i jejich zav\u00e1d\u011bn\u00ed. Jedn\u00edm z kl\u00ed\u010dov\u00fdch faktor\u016f pro \u00fasp\u011b\u0161nou zm\u011bnu jsou kucha\u0159i a kucha\u0159ky, kte\u0159\u00ed dok\u00e1\u017e\u00ed pravidla zdrav\u00e9ho stravov\u00e1n\u00ed prom\u011bnit v chutn\u00e1, pestr\u00e1 a atraktivn\u00ed j\u00eddla. Ti se v\u010dera se\u0161li na ministerstvu zdravotnictv\u00ed v r\u00e1mci aktivit Meziresortn\u00ed pracovn\u00ed skupiny pro problematiku institucion\u00e1ln\u00edho stravov\u00e1n\u00ed.<\/b><\/h6>\n

\u201eP\u0159eji si, aby se ka\u017ed\u00e9 j\u00eddlo ve ve\u0159ejn\u00e9m stravov\u00e1n\u00ed stalo p\u0159\u00edle\u017eitost\u00ed ke zdrav\u011bj\u0161\u00edmu a kvalitn\u011bj\u0161\u00edmu \u017eivotu. Nesta\u010d\u00ed nastavit pravidla, mus\u00edme tak\u00e9 podpo\u0159it ty, kte\u0159\u00ed va\u0159\u00ed. T\u00fdm kucha\u0159\u016f m\u00e1 za c\u00edl d\u00e1t t\u00e9to profesi novou energii a prostor pro r\u016fst,\u201c<\/i>\u00a0uvedl ministr zdravotnictv\u00ed Vlastimil V\u00e1lek.<\/b><\/p>\n

Na tuto pot\u0159ebu reaguje nov\u011b vznikaj\u00edc\u00ed S\u00ed\u0165 kucha\u0159\u016f ambasador\u016f, kter\u00fdm nen\u00ed jedno to, co se ve \u0161kol\u00e1ch, nemocnic\u00edch \u010di soci\u00e1ln\u00edch slu\u017eb\u00e1ch d\u00e1v\u00e1 na tal\u00ed\u0159. Vznik t\u00e9to s\u00edt\u011b je sou\u010d\u00e1st\u00ed aktivit, kter\u00e9 p\u0159ipravuje Meziresortn\u00ed pracovn\u00ed skupina pro problematiku institucion\u00e1ln\u00edho stravov\u00e1n\u00ed s vyu\u017eit\u00edm zku\u0161enost\u00ed projektu M\u00e1me to na tal\u00ed\u0159i a nen\u00ed n\u00e1m to jedno. C\u00edlem t\u00e9to iniciativy je systematick\u00e1 podpora profesn\u00edho rozvoje kucha\u0159\u016f ve ve\u0159ejn\u00e9m stravov\u00e1n\u00ed, sd\u00edlen\u00ed dobr\u00e9 praxe a posilov\u00e1n\u00ed presti\u017ee kucha\u0159sk\u00e9 profese v instituc\u00edch.<\/p>\n

S\u00ed\u0165 kucha\u0159\u016f vytv\u00e1\u0159\u00ed siln\u00fd a nad\u0161en\u00fd z\u00e1kladn\u00ed t\u00fdm ambasador\u016f, slo\u017een\u00fd jednak ze zku\u0161en\u00fdch \u0161\u00e9fkucha\u0159\u016f z nemocnic, \u0161kol a za\u0159\u00edzen\u00ed soci\u00e1ln\u00edch slu\u017eeb, ale i odborn\u00edk\u016f, kte\u0159\u00ed dlouhodob\u011b spolupracuj\u00ed s person\u00e1lem t\u011bchto za\u0159\u00edzen\u00ed nebo se v\u011bnuj\u00ed gastronomick\u00e9mu vzd\u011bl\u00e1v\u00e1n\u00ed. Tito ambasado\u0159i budou sv\u00e9 zku\u0161enosti a inspiraci p\u0159ed\u00e1vat d\u00e1le a pom\u00e1hat nastavovat praktick\u00e9 standardy modern\u00edho institucion\u00e1ln\u00edho stravov\u00e1n\u00ed. Prvn\u00edho jedn\u00e1n\u00ed se z\u00fa\u010dastnili profesion\u00e1ln\u00ed kucha\u0159i Nikolas Krat\u011bna, V\u00edt Kudrna, Jakub Dole\u017eal, Du\u0161an Svoboda, Milan Lettl, Ji\u0159\u00ed Roith, Michal Pawlas a Miroslav Stan\u011bk z r\u016fzn\u00fdch oblast\u00ed gastronomie, kte\u0159\u00ed u\u017e dnes aktivn\u011b p\u0159isp\u00edvaj\u00ed k modernizaci institucion\u00e1ln\u00edho stravov\u00e1n\u00ed a osv\u011bt\u011b v\u00a0praxi a postupn\u011b se p\u0159ipoj\u00ed dal\u0161\u00ed.<\/p>\n

\u201eVe \u0161koln\u00ed j\u00eddeln\u011b m\u016f\u017eeme ovlivnit n\u00e1vyky na cel\u00fd \u017eivot. D\u011bti nemus\u00ed v\u0161e zn\u00e1t z\u00a0domova a milovat v\u0161echno, o \u010dem jim \u0159\u00edk\u00e1me, \u017ee je zdrav\u00e9. Ale kdy\u017e je j\u00eddlo atraktivn\u00ed, l\u00e1kav\u00e9, hezky von\u00ed a je spr\u00e1vn\u011b p\u0159ipraven\u00e9, je v\u011bt\u0161\u00ed \u0161ance, \u017ee ochutnaj\u00ed. Nejd\u0159\u00edve jednou a pak \u010dast\u011bji. A pak si p\u0159ijdou p\u0159idat. I o tom je na\u0161e pr\u00e1ce \u2013 hledat cesty, d\u00edvat se na j\u00eddlo d\u011btsk\u00fdma o\u010dima a nab\u00eddnout jim zdrav\u00e9 varianty tak, aby pro n\u011b byly l\u00e1kav\u00e9,\u201c<\/i>\u00a0\u0159\u00edk\u00e1 Ji\u0159\u00ed Roith.<\/p>\n

\u201eVa\u0159it ve \u0161pi\u010dkov\u00e9 restauraci je v\u00fdzva \u2013 ale va\u0159it dob\u0159e a z\u00e1rove\u0148 zdrav\u011b pro stovky pacient\u016f denn\u011b, to je \u00fapln\u011b jin\u00e1 liga. V\u00edme, \u017ee je to mo\u017en\u00e9, pokud je chu\u0165 se u\u010dit a d\u011blat pr\u00e1ci poctiv\u011b a srdcem, p\u0159edev\u0161\u00edm pokud m\u00e1me podporu veden\u00ed,\u201c\u00a0<\/i>shodli se \u0161\u00e9fkucha\u0159i z\u00a0Nemocnice Hav\u00ed\u0159ov, Nemocnice Na Homolce a\u00a0<\/i><\/b>Nikolas Krat\u011bna, kter\u00fd d\u0159\u00edve p\u016fsobil jako \u0161\u00e9fkucha\u0159 v Nemocnici Nymburk.<\/p>\n

T\u00fdm kucha\u0159\u016f navazuje na ji\u017e existuj\u00edc\u00ed skupinu expert\u016f na v\u00fd\u017eivu a roz\u0161i\u0159uje mezioborovou spolupr\u00e1ci a vz\u00e1jemnou podporu, kter\u00e1 je pro modernizaci ve\u0159ejn\u00e9ho stravov\u00e1n\u00ed z\u00e1sadn\u00ed.<\/p>\n

\u201eV\u00fd\u017eiva a gastronomie mus\u00ed st\u00e1t bok po boku, osamoceni v\u00a0boji nic nesvedou. Jsem opravdu ze srdce r\u00e1da, \u017ee se zde na p\u016fd\u011b ministerstva zdravotnictv\u00ed pr\u00e1v\u011b toto propojen\u00ed d\u011bje, stejn\u011b jako to vid\u00edme v\u00a0Holandsku nebo ve Francii a Skandin\u00e1vii. Pr\u00e1v\u011b Ambasado\u0159i dok\u00e1\u017e\u00ed p\u0159esn\u011b poradit v\u00a0praxi, znaj\u00ed velkokapacitn\u00ed provozy, znaj\u00ed dokonale kulin\u00e1\u0159sk\u00e9 techniky, orientuj\u00ed se v\u00a0kvalit\u011b surovin a dok\u00e1\u017e\u00ed se na provoz pod\u00edvat jin\u00fdma o\u010dima a d\u00e1t konkr\u00e9tn\u00ed rady, jak na tal\u00ed\u0159e dostat zdrav\u00e9, ale opravdu l\u00e1kav\u00e9 pokrmy. T\u011b\u0161\u00edm se na jejich pr\u00e1ci,\u201c<\/i>\u00a0<\/b>dod\u00e1v\u00e1 z\u00e1v\u011brem Barbora Mackov\u00e1.<\/b><\/p>\n

Ministerstvo zdravotnictv\u00ed a St\u00e1tn\u00ed zdravotn\u00ed \u00fastav touto iniciativou podporuj\u00ed nejen syst\u00e9mov\u00e9 zm\u011bny, ale i praktick\u00e9 n\u00e1stroje, kter\u00e9 povedou ke zlep\u0161en\u00ed kvality pod\u00e1van\u00fdch j\u00eddel a spokojenosti jejich str\u00e1vn\u00edk\u016f.<\/p>\n

(tz-mz)<\/strong><\/p>\n

\n

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