The Availability of Food for a Gluten-free Diet and Possibilities at Dining Establishments

Olga Regnerová, Daniela Šálková and Pavla Varvažovská
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Olga Regnerová: Department of Business and Finance, Faculty of Economics and Management, Czech University of Life Sciences, Prague, Kamýcká 129, 16521 Prague, Czech Republic
Daniela Šálková: Department of Business and Finance, Faculty of Economics and Management, Czech University of Life Sciences, Prague, Kamýcká 129, 16521 Prague, Czech Republic
Pavla Varvažovská: Department of Humanities, Faculty of Economics and Management, Czech University of Life Sciences, Prague, Kamýcká 129, 16521 Prague, Czech Republic

Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis, 2016, vol. 64, issue 4, 1365-1372

Abstract: The aim of the paper is to evaluate options for customers-consumers with a gluten-free diet (coeliac disease patients) at food establishments on the Czech market. A gluten-free diet is the only treatment for patients with coeliac disease and it significantly affects their health. The availability of food was investigated during February and March 2014 in three types of food operations. These establishments were visited in forty-three urban, rural and non-residential areas, and the availability of food for people with a gluten-free diet was investigated through interviews at 226 facilities. The preferences of the specific group of customers with a gluten-free diet were determined through comprehensive comparative research. The data was collected from February to June 2014, and 441 respondents were interviewed. The survey revealed that the majority of consumers who must follow this diet fall in the age group of up to 40 years old. This age group consists of preschool and school-age children, students and people of working age who frequently eat away from home. The paper deals with the evaluation of the level of public food services used by customers with gluten intolerance and gives some recommendations for improving the availability and offer of food for a gluten-free diet in selected types of hospitality establishments.

Keywords: coeliac; dietary services; gluten-free diet; customer-consumer; public catering (search for similar items in EconPapers)
Date: 2016
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Persistent link: https://EconPapers.repec.org/RePEc:mup:actaun:actaun_2016064041365

DOI: 10.11118/actaun201664041365

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