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The amount of salt in the diet received by selected adult individuals and the effect of this amount on blood pressure
DVOŘÁKOVÁ, Tereza
The work deals with the issue of high salt intake in the diet and with health complications that are related - especially high blood pressure, hypertension. The aim of bachelor thesis was to describe the amount of salt in the the diet received by selected adult individuals and the effect of this amount on blood pressure. The work is divided into two parts - theoretical and practical. In the theoretical part the problem is defined. The practical part is focused on a qualitative research, which was conducted through monitoring and recording the collected data into created forms. The data collection technique was weighing of all ingredients in food preparation, measurement of the blood pressure of the respondents and laboratory analysis of urine per 24 hours. Evaluation of the data was performed using a program Nutriservis Profesional together with use of nutrition information pictured on the packaging of the food. The research group consists of five respondents, two men and three women. The results are presented in text form, summary tables and results from the laboratory. They indicate, that after averaging the resulting figures of salt intake for each day, no respondent complies with the recommended amount and with this fact corresponds even the BP. Three respondents have normal blood pressure (prehypertension), and two have optimal BP. As the most significant sources of salt were confirmed smoke meat products, bakery products and cheese.
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Content of NaCl in hypertonics at the ordination of the practical doctor
JANOUŠEK, Matěj
The main aim of this bachelor thesis called "Content of NaCl in hypertonics at the ordination of the practical doctor" is to determine the diet quality of people suffering from high blood pressure. The emphasis is put on sodium intake and the overall energy from protein, fats and carbohydrates. The theoretical part deals with salt both from historical and contemporary point of view. In the centre of my attention is the overuse of salt, salt occurrence in food and the need to reduce the amount of salt in our overall diet, for it has negative health effects. This work also deals with the hypertension itself. I explain its definition, division, pathogenesis and the individual factors. I also mention the increased probability of illness which may occur due to hypertension. Another important part of my work is the recommended lifestyle and precautions both for prevention and cure of hypertension. The practical part deals with the conducted research. I assess the forms from my respondents. These week forms enabled the respondents to keep track of their diet. The forms were given to people suffering from hypertension by their practical doctor, who gave me back those filled-in forms later. Respondents also filled-in their weight, height, age and sex. The collected data were processed via a programme called "Nutriservis professional". I calculated the recommended energy intake from protein, fats, carbohydrates and sodium based on the collected data, which I compared with the findings of Nutriservis. These findings show us, if the energy intake from protein, fats, carbohydrates and sodium is according to the recommended values. The final discussion generalises my findings.
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The content of basic analytical constituents in selected meat products
KŘIVÁKOVÁ, Tereza
The aim of this study was to assess selected analytical values (water content, fat, protein, collagen and salt parts) in chosen meat products ( at least 50 pieces of product) using NIR methods. There were chosen five kinds of meat product as a studying material ham sausage ("špekáček"), sausage ("vídeňský párek"), salami ("gothajský salám"), salami ("vysočina"), bacon ("anglická slanina") from ten different manufacturers from the Czech Republic. The results showed that "vysočina" was the most fatty and salty, with a maximum content of collagen and the smallest water content. "Vídeňský párek" contained the most water, but positively it was the least fatty and salty. "Gothajský salám" was evaluated as the lowest one within the quality because the results confirmed the lowest average of protein content. The smallest content of collagen was detected by "anglická slanina" and at the same time there was the maximum variability in water content, fat content , protein and collagen as well. The most negatively correlated water and fat.There exists extremely high dependence with "anglická slanina", "gothajský salám","špekáček" and this relation is presented as very high in statistical significance (p0,001). Similar results and statistical significance (p0,001) were detected between fat and protein with "anglická slanina".
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Native Code Web Browser Extensions
Vítek, Vojtěch ; Očenášek, Pavel (referee) ; Burget, Radek (advisor)
Nowadays, web applications and browsers are undergoing rapid development - we can say that the progress of Internet technologies is unstoppable phenomenon of the last decade. The need for the best-possible CPU performance in web applications to achieve a smooth user experience is enormous - besides the continuous improvements of existing technologies, we can see several new technologies arising every year. This thesis deals with development of native code web browser extensions whose primary purpose is to use maximum CPU performance as well as efforts to improve the user experience when viewing web pages.
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Aprotic electrolytes for supercapacitors
Musílek, Václav ; Knotek, Tomáš (referee) ; Dvořák, Petr (advisor)
This master´s thesis deals different types of the aprotic electrolytes for supercapacitors and investigates by impedance spectroscopy to conductivity and method cyclic voltametry to measure dimension potential windows. Used aprotic solvents: propylencarbonate, dimethylsulfoxide, N, N dimethylformamide, ethylencarbonate, dimethylcarbonate, diethylcarbonate and acetonitrile. In the aprotic solvents were appended salts: LiClO4, NaClO4, KClO4, LiBF4, LiPF6, TEABF4 and TMABF4. From these compounds were prepared solutions with the different molar concentrations.
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Testing of Marketing Communication
CÍSAŘOVÁ, Alena
The aim of the diploma thesis "Testing of Marketing Communication" is to create a new marketing communication for generic product and to test the consumer´s perception of this communication. In this thesis, salt has been chosen as the generic product because it presents a very common commodity and people need and use the salt every day.
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Optimization of the drying processes of preserved meat products
BORKOVCOVÁ, Alena
My thesis which deals with optimization of durable meat products processing. Research has found that during drying a durable meat product, there has been a gradual water loss and impairment of aw below 0.85. Fat and salt levels were rising. Measured values show that an optimum time to dry durable meat products is 42 days and it should be done gradually. Measurements have shown that the results are strongly influenced by random variations. Only the difference in the average proportion of fat between 7th and 14th day wasn´t proved at the 5% level of significance.
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The Quality of School Meals at the Elementary School and the Nursery School and in the School Canteen in the Children´s Home in Budkov
VEVERKOVÁ, Dagmar
Eating outside the home is of great social significance, and its importance is increasing not only in the developed countries, but also in the Czech Republic, where most people have at least one daily meal outside their homes. This is the reason my bachelor?s thesis is dedicated to the quality of catering in two organizations. One of them is Dětský domov Budkov (Children?s Home in Budkov), and the other is Základní škola Budkov (Primary School in Budkov). The theoretical part of my bachelor?s thesis deals with general knowledge of HACCP and the consumer basket. This also includes the diversity of menus and the composition of daily menus. I concentrated on the consumption of salt in both institutions. I also remembered to observe the quality and form of catering, its organization and the spatial layout. In my practical, part I compare the two children canteens in Budkov. In chapter ?Results? I describe individual parts of the catering properties a complex of storage spaces, the canteen, and the kitchen itself. I especially concentrated on the inspection and observance of the critical points of HACCP (Hazard Analysis and Critical Control Points), I went through the diagrams of manufacturing processes, and the cooks lent me the protocols with the measured temperatures of the critical points. When filling the food basket, considerable attention was paid to the percentage observance of the ten basic ingredients. I asked the caterers if they could measure the daily consumption of salt, and the values consequently helped me to obtain the final result. The pupils of the primary school and the inhabitants of the children?s home in Budkov provided me with subjective evaluation of the prepared meals. I could also take some picture materials. The aim of this thesis is to compare the preparation of meals for children in both canteens and evaluate the results.
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Possibilities of observanceof recommendet sodium intake in accordance with nutrition recommendation for adults with type 2 diabetes
DRDOVÁ, Martina
Type 2 diabetes mellitus in the most common acquired metabolic disorder which can be characterised by the relative lack of insulin leading to the insufficient use of glucose in the organism. The general diagnostic disorder is the imbalance between secretion and effect of insulin in the glucose metabolism. Every year the registered number of people suffering from diabetes in the Czech Republic increases by 55,000. Nowadays, every fourth adult suffers from hypertension or high blood pressure. Hypertension with regard to the people with diabetes occurs twice as often as in case of healthy people. The biggest problem whitch is the main cause of high blood pressure is formed by unhealthy life style with the lack of physical activity leading to obesity, salty and fatty foods, excessive consumption of alcoholic drinks and smoking. The work is divided into the theoretical and practical part. The theoretical part describes the characteristics of type 2 diabetes mellitus, its treatment and education of people with diabetes. The second part deals with the issue of sodium and hypertension in connection with diabetes. The practical part is based on qualitative research. For collecting the appropriate data, the diets, interviews and observation are used. 13 patients in the age of 48 to 69 years, 6 women and 7 men, participated in the research. Two main objectives are set in this thesis. The first one determines whether the people with type 2 diabetes observe the rules of the specific diet. The second one detects received amount of sodium in food with regard to the people with type 2 diabetes mellitus and whether this amount complies with the recommended daily amount. Two research questions are thus posed: How the patients with type 2 diabetes follow the diet? What is the amount of received sodium in the food of the people with type 2 diabetes? What is the influence of received sodium on health of these people? What is the importance of education for the people with type 2 diabetes? Both objectives were accomplished and all questions were answered. The increased reception of sodium was detected in the majority of patients. On the other hand, mineral substances found in their blood were within the standarts. However, blood preasure reading measured in eight people with diabetes increased the amount of 140/90. All the patients try to follow the diabetic diet, with exceptions, such as Christmas or Sunday visits. The education of these people with regard to diabetes can be evaluated as partially successful because weight-loss was recorded in case of nine patients, however there were no radical changes in their diets.
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