Please use this identifier to cite or link to this item: https://doi.org/10.21256/zhaw-1403
Title: Umwelt, Gesundheit und Tiere in den Lehrmitteln für Köchinnen und Köche und Restaurationsfachleute
Authors : Jenny, Maurus
Trachsel, Sonja
Baur, Priska
Extent : 46
Publisher / Ed. Institution : ZHAW Zürcher Hochschule für Angewandte Wissenschaften
Publisher / Ed. Institution: Wädenswil
Issue Date: Nov-2017
License (according to publishing contract) : CC BY-NC-ND 4.0: Namensnennung - Nicht kommerziell - Keine Bearbeitungen 4.0 International
Series : NOVANIMAL Working Papers
Series volume: 3
Language : German
Subjects : Ernährung; Bildungsplan; Umwelt; Gesundheit; Tiere; Koch; Restaurationsfachleute; Berufsbildung; Schweiz; Vegetarisch; Vegan; Nahrungsmittel; Gastronomie; Fleisch; Flexitarische Ernährung; Lebensmittel; Lehrmittel
Subject (DDC) : 370: Education
640: Home economics and family living
Abstract: Eating out is becoming increasingly popular. Therefore, gastronomy has more and more of an influence on nutrition. From an ecological and health perspective and due to the fact that it is in the interest of animals, moderate consumption of animal products would be preferable. The present working paper analyses the curricula and teaching materials of chefs and gastronomy professionals in Switzerland. The focus lies on the communicated significance of animal foodstuffs. The extent to which the impacts of nutrition on the environment, health and animals are addressed in education will be examined. The results show that curricula and teaching materials do not address the ecological impact of animal production. The health effects of the consumption of animal foodstuffs are discussed in more detail. Animal husbandry is not described. 90 percent of recipes contain animal products/foodstuffs. The fact that that the average meat consumption in Switzerland is several times higher than that recommended for a balanced diet is not mentioned. The issue of the ovo-lacto-vegetarian diet is broached and evaluated positively from a health perspective. Exclusively plant-based nutrition is advised against. The term flexitarianism as a new trend towards moderate meat consumption does not appear in the teaching materials. Also not taken into consideration is the fact that the target audience for plant-based meals consists increasingly not only of vegetarians or vegans.
Departement: Life Sciences und Facility Management
Organisational Unit: Institute of Natural Resource Sciences (IUNR)
Publication type: Working Paper – Expertise – Study
DOI : 10.21256/zhaw-1403
URI: https://digitalcollection.zhaw.ch/handle/11475/3311
Published as part of the ZHAW project : NOVANIMAL Innovationen in der Ernährung
Appears in Collections:Publikationen Life Sciences und Facility Management

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