Title:	CSR a spotřebitel-celiak na trhu v ČR
Other Titles:	CSR and cosumer-celiac in market in the Czech republic
Authors:	Regnerová, Marta Hes, Aleš
Citation:	Trendy v podnikání = Business trends : vědecký časopis Fakulty ekonomické ZČU v Plzni. 2013, č. 3, s. 63-71.
Issue Date:	2013
Publisher:	Západočeská univerzita v Plzni
Document type:	článek article
URI:	http://www.fek.zcu.cz/tvp/doc/akt/tvp-3-2013-clanek-7.pdf http://hdl.handle.net/11025/16274
ISSN:	1805-0603
Keywords:	společenská odpovědnost firem;trh;domácí obchod;spotřebitel-celiak;bezlepková jídla
Keywords in different language:	corporate social responsibility;market;internal trade;consumer–celiac;gluten-free foods
Abstract in different language:	Behavior and social responsibility retail operating units as market operators towards the final consumer should be a priority for their business, because the final consumer products and services companies consumes and creates conditions for further reproduction process of the company. Being a socially responsible company means to behave ethically towards their surroundings, to which also belongs the consumers with specific requirements regarding the quality of their lives. An example is a group of consumers with gluten intolerance. Conventional foods made from grains contain gluten and therefore they are not suitable for the consumers with chronic disease mucosa of the small intestine, who are hypersensitive to the presence of gluten in foods. For a person with gluten intolerance (celiac disease, allergy to gluten and During dermatitis) it represents a lifetime gastronomic problem, a disease that is currently incurable and it is even genetically transmitted to future generations. Therefore, the consumers with this disease must adapt to an alternative diet (gluten free diet) from the foods without gluten or with small concentration of gluten. All the symptoms usually disappear after fair and continued adherence to this diet. That the quality of life of particular groups of consumers - was comparable to other citizens, the way of their eating must be adapted to specific requirement - to exclude foods that contain gluten from the diet. The findings presented in the paper resulted from the project solution in the IGA PEF CZU in Prague 20121027(11210/1312/3106) „A survey supply of food suitable for customers with gluten intolerance in retail".
Rights:	© Západočeská univerzita v Plzni
Appears in Collections:	Číslo 3 (2013) Číslo 3 (2013)

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