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https://doi.org/10.21256/zhaw-1403
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DC Field | Value | Language |
---|---|---|
dc.contributor.author | Jenny, Maurus | - |
dc.contributor.author | Trachsel, Sonja | - |
dc.contributor.author | Baur, Priska | - |
dc.date.accessioned | 2018-02-28T12:59:42Z | - |
dc.date.available | 2018-02-28T12:59:42Z | - |
dc.date.issued | 2017-11 | - |
dc.identifier.uri | https://digitalcollection.zhaw.ch/handle/11475/3311 | - |
dc.description.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. | de_CH |
dc.format.extent | 46 | de_CH |
dc.language.iso | de | de_CH |
dc.publisher | ZHAW Zürcher Hochschule für Angewandte Wissenschaften | de_CH |
dc.relation.ispartofseries | NOVANIMAL Working Papers | de_CH |
dc.rights | http://creativecommons.org/licenses/by-nc-nd/4.0/ | de_CH |
dc.subject | Ernährung | de_CH |
dc.subject | Bildungsplan | de_CH |
dc.subject | Umwelt | de_CH |
dc.subject | Gesundheit | de_CH |
dc.subject | Tiere | de_CH |
dc.subject | Koch | de_CH |
dc.subject | Restaurationsfachleute | de_CH |
dc.subject | Berufsbildung | de_CH |
dc.subject | Schweiz | de_CH |
dc.subject | Vegetarisch | de_CH |
dc.subject | Vegan | de_CH |
dc.subject | Nahrungsmittel | de_CH |
dc.subject | Gastronomie | de_CH |
dc.subject | Fleisch | de_CH |
dc.subject | Flexitarische Ernährung | de_CH |
dc.subject | Lebensmittel | de_CH |
dc.subject | Lehrmittel | de_CH |
dc.subject.ddc | 370: Bildung und Erziehung | de_CH |
dc.subject.ddc | 640: Hauswirtschaft und Familienleben | de_CH |
dc.title | Umwelt, Gesundheit und Tiere in den Lehrmitteln für Köchinnen und Köche und Restaurationsfachleute | de_CH |
dc.type | Working Paper – Gutachten – Studie | de_CH |
dcterms.type | Text | de_CH |
zhaw.departement | Life Sciences und Facility Management | de_CH |
zhaw.organisationalunit | Institut für Umwelt und Natürliche Ressourcen (IUNR) | de_CH |
zhaw.publisher.place | Wädenswil | de_CH |
dc.identifier.doi | 10.21256/zhaw-1403 | - |
zhaw.funding.eu | No | de_CH |
zhaw.originated.zhaw | Yes | de_CH |
zhaw.series.number | 3 | de_CH |
zhaw.funding.snf | 406940_166764 | de_CH |
zhaw.webfeed | Geography of Food | de_CH |
zhaw.funding.zhaw | NOVANIMAL Innovationen in der Ernährung | de_CH |
Appears in collections: | Publikationen Life Sciences und Facility Management |
Files in This Item:
File | Description | Size | Format | |
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novanimal_lehrmittelanalyse_170906_10vori.pdf | NOVANIMAL Working Paper Nr. 3: Umwelt, Gesundheit und Tiere in Lehrmitteln für Köchinnen und Köche und Restaurationsfachleute | 500.24 kB | Adobe PDF | View/Open |
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Jenny, M., Trachsel, S., & Baur, P. (2017). Umwelt, Gesundheit und Tiere in den Lehrmitteln für Köchinnen und Köche und Restaurationsfachleute. ZHAW Zürcher Hochschule für Angewandte Wissenschaften. https://doi.org/10.21256/zhaw-1403
Jenny, M., Trachsel, S. and Baur, P. (2017) Umwelt, Gesundheit und Tiere in den Lehrmitteln für Köchinnen und Köche und Restaurationsfachleute. Wädenswil: ZHAW Zürcher Hochschule für Angewandte Wissenschaften. Available at: https://doi.org/10.21256/zhaw-1403.
M. Jenny, S. Trachsel, and P. Baur, “Umwelt, Gesundheit und Tiere in den Lehrmitteln für Köchinnen und Köche und Restaurationsfachleute,” ZHAW Zürcher Hochschule für Angewandte Wissenschaften, Wädenswil, Nov. 2017. doi: 10.21256/zhaw-1403.
JENNY, Maurus, Sonja TRACHSEL und Priska BAUR, 2017. Umwelt, Gesundheit und Tiere in den Lehrmitteln für Köchinnen und Köche und Restaurationsfachleute. Wädenswil: ZHAW Zürcher Hochschule für Angewandte Wissenschaften
Jenny, Maurus, Sonja Trachsel, and Priska Baur. 2017. “Umwelt, Gesundheit und Tiere in den Lehrmitteln für Köchinnen und Köche und Restaurationsfachleute.” Wädenswil: ZHAW Zürcher Hochschule für Angewandte Wissenschaften. https://doi.org/10.21256/zhaw-1403.
Jenny, Maurus, et al. Umwelt, Gesundheit und Tiere in den Lehrmitteln für Köchinnen und Köche und Restaurationsfachleute. ZHAW Zürcher Hochschule für Angewandte Wissenschaften, Nov. 2017, https://doi.org/10.21256/zhaw-1403.
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