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Nutritional comparison of animal-based and plant-based foods
Tichá, Kateřina ; Pejšová, Hana (advisor) ; Chrpová, Diana (referee)
The substitution of animal-based foods with plant-based products is common in some alternative diets, but plant-based substitutes are also increasingly consumed by mainstream customers. The aim of this thesis was to compare animal-based foods with their plant-based alternatives and to assess how nutrition professional and the lay public is informed about the differences between them. A total of 223 respondents, 136 of whom had no education in nutrition, participated in the questionnaire survey. The results showed that the awareness of the lay public about the nutritional composition of plant-based alternatives is significantly lower than that of professionals. Furthermore, professionals pay significantly more attention to information on food labels and consider their diet as healthier than the lay public. In contrast, education in nutrition did not have a significant effect on experience with alternative diets or on the frequency of consumption of plant-based alternatives. The practical part of this thesis included market research as well. Differences in composition and nutritional values were found not only between animal-based foods and their alternatives, but also among plant-based products. Soy drinks appear to be the best plant-based alternative to milk, as their protein content is almost...
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Plant-based alternatives to dairy and meat products and their nutritional value
Faltýnová, Kristýna ; Dostálová, Jana (advisor) ; Chrpová, Diana (referee)
This bachelor thesis focuses on exploring plant-based alternatives to milk, dairy, meat and meat products. The thesis is divided into two parts, theoretical and practical. The theoretical section examines the nutrients found in milk and meat, ingredients used in plant-based alternatives to dairy and meat products, the nutrients they contain and their impact on human health. In the next chapter I summarize the legislation concerning meat and milk, this is followed by a chapter examining ultra-processed foods (which include plant-based alternatives to meat and dairy), and another chapter focused on vegetarianism - characterizing its different types, explaining its benefits and risks and describing its history. The primary objective of this thesis was to investigate public awareness of plant-based alternatives to milk, dairy and meat products, with a secondary goal of comparing the views of vegetarians and vegans to non-vegetarians. The first part of the practical section is an evaluation of an anonymous non-standardized questionnaire. This survey was used to determine the respondents' awareness of plant-based products and their nutritional value. A total of 349 people participated, including 222 non-vegetarians, 88 vegans, and 39 vegetarians (lacto-ovo vegetarians) from various age groups and...
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Importance of milk and its plant based alternatives in human nutrition
Schýbalová, Tereza ; Dostálová, Jana (advisor) ; Chrpová, Diana (referee)
Milk is a basic component of food represented in the menus of the vast majority of the population. Consumption affects enough essential proteins, fatty acids and minerals in diet. Even thought milk is an integral part diet, because of modernization of recent years, it has been replaced by plant-based drinks - almond, coconut, oat, soy. The work includes a detailed analysis of both food groups and their subsequent comparison within the framework of the effect on human health. The theoretical part of the presentation deals with types of animal milk - cow's, sheep's and goat's. All three types of milk will be analyzed, both from the point of view of chemical composition of proteins, carbohydrates, fats, vitamins and minerals and from the point of view of their positive and negative effects on the human organism. After that, the theoretical part deals with second group, as with plant based drinks. I discuss almond, coconut, oat and soy drinks, their chemical composition and positive or negative effects on human health. In the conclusion, both food groups are compared and ambiguities regarding the importance in the diet are clarified. The practical part is divided into two parts. The aim of the first part of the practical part was to find out, using an online questionnaire, whether the general public...
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Legumes and their importance in nutrition
Hledíková, Zuzana ; Dostálová, Jana (advisor) ; Chrpová, Diana (referee)
The master's thesis deals with the characteristics of legumes, their consumption in my country and in the world, different options of preparation and mostly their composition and influence on health. Legumes are an important source of plant based protein, complex carbohydrates, fiber, vitamins, minerals and other components, that might be regarded as less desirable due to possible interactions with food nutrients and gastrointestinal issues. The amount of some of these substances could be reduced by following treatment and on the other hand even these antinutrients can be benefitial. Last but not least legumes are grtting more important in conection with the environment and other alternative diets such as vegetarianism and veganism, where legumes are important as a protein source instead of animal based sources. The practical part consists of a survey with the aim to determine knowledge about legumes, preference and frequency of their consumption and with linking characteristics of students of medical faculties as a part of the population, that is preparing for work conected with human health. The second part of the practical part was a sensory analysis of leguminous dishes. There, the acceptance of their hedonic parameters was determined and their nutritional analysis was made. From the results of...
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Relevance of nutritional recommendations obtained electronically from different sources
Neprašová, Marie ; Hubáček, Jaroslav (advisor) ; Chrpová, Diana (referee)
This thesis focuses on nutritional recommendations as information provided by national and international institutions that they receive to individuals. It can be their activity in society and the creation of educational materials or the opportunity to address them directly about a specific problem. The theoretical part introduces the topic of general nutritional recommendations, which are designed primarily for the whole society or for a certain group of people (like children, seniors etc.). Finally, the exact topics that are not usually included in the general nutritional recommendations for the population are discussed. These are mainly health conditions where a specific direction of diet is necessary, and the diet has its given restrictions. The topics were selected based on their popularity and topicality in the population. The work analyzes topics such as salt intake in food, iron deficiency, eating disorders, possible nutrient deficiencies in the vegetarian diet, but also metabolic disorders such as phenylketonuria, milk protein allergy or lactose intolerance. Due to the focus on Czech nutritional recommendations, it was drawn mainly from Czech publications of renowned personalities in the field of nutrition, medicine and food, they were supplemented by current scientific studies, which were...
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Risks of vegan diet
Knotek, Filip ; Chrpová, Diana (advisor) ; Pánek, Jan (referee)
Veganism, in the last few years more and more popular way of eating, is sometimes presented by non-academic articles as "the best" and without risks. However, compete omission of all animal products doesn't have to be as safe as it seems at first sight. The aim of this thesis is to find out what is the knowledge of vegans about the risks of fully vegan diet and also what are their eating habits to eliminate those risks. The theoretical part is mostly focused on risks related to deficiency of essential nutrients. The practical part was focused on research, that was made by anonymous quantitative survey method. The questionnaire was composed of sixteen questions oriented mostly towards knowledge of risks of vegan diet as well as towards eating habits of respondents. A total of 187 respondents met the criteria necessary to be included in the research. The results showed that 80,7 % of vegans know that there are some risks connected to vegan diet. Those respondents had quite good knowledge about the risks summarised in theoretical part of this thesis. Mostly they underestimated the risks of deficiency of omega 3 fatty acids, vitamin D and generally the risk of mineral's deficiency. The eating habits of most respondents often reflected their knowledge about the deficiencies in vegan diet - on average...
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Risks and benefits of vegan diet
Brabcová, Eliška ; Chrpová, Diana (advisor) ; Pánek, Jan (referee)
This bachelor thesis explores the risks and benefits of a vegan diet. Its main aim is to determine whether vegans have an adequate knowledge of the topic and whether they are actively trying to prevent the risks connected to the diet. One of the author's aims was to obtain data that will serve as a basis for the subsequent development of educational material for their diploma thesis. The theoretical part presents the basic characteristics of a vegan diet and summarizes the current knowledge on the issue of macronutrients and selected micronutrients represented in the diet. It also presents the reader with the current state of knowledge in the use of vegan diets in the prevention of diabetes mellitus, cancer, and cardiovascular diseases. The empirical part was carried out using a quantitative questionnaire survey. The results suggest that respondents have insufficient knowledge of the risks and benefits of their diet, despite using validated and evidence-based information sources. The data also shows that although 51 % of the respondents regularly visit their doctor to be assisted with the prevention of the risks connected to their diet, only 15 % of them consulted their diet with a doctor or nutritional therapist beforehand. Supplementation of deficient micronutrients is also unsatisfactory. The...
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Alternative diets and their risks
Macháčková, Richel ; Chrpová, Diana (advisor) ; Pánek, Jan (referee)
This Bachelor's thesis is discussing the issues of alternative diets and their associated risks. Its goal is to give an overview about the consumer's lifestyle and to assess their knowledge on the topic of alternative nutrition. The theoretical part of this thesis is dealing with specific types of alternative diets. These were chosen to be vegetarianism and its subtypes, macrobiotic diet and low-carbohydrate diet. Key associated risks are described and explained. The practical part of this thesis was based on a quantitative survey. The data showed that the majority of the participants has a negative or a sparing approach to smoking, alcohol and fast food consumption. However, physical activity engagement several times a week was observed with only 35 % of participants. The survey showed that low-carbohydrate diet, veganism and macrobiotic diet were the prevalent choices among the participants. Additionally, it was suggested that a great portion of the respondents does not realise the significance of a nutritional therapist. Only 4 % consulted their meal plan with a nutritional therapist. The data also revealed that the respondents do not have sufficient knowledge about the risks of some nutrients. Up to 65 % would recommend alternative diets to the children, adolescents, pregnant or breastfeeding...
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Fermented foods as a part of today's diet
Sochůrková, Veronika ; Pejšová, Hana (advisor) ; Chrpová, Diana (referee)
This bachelor thesis is devoted to fermented foods, which play an important role in human nutrition around the world. These include foods such as fermented milk products, fermented meat and fish products, fermented cereals, legumes, fermented beverages and kvass pastries. The theoretical part of the thesis focuses on the types and nutritional significance of individual groups of fermented foods. It also addresses the health aspects of the gut microbiome and the potential risks associated with the consumption of fermented foods. The aim of the work in the practical part was to determine the popularity and frequency of consumption of the most common fermented foods using a questionnaire survey. The results showed that the consumption of sour-milk products, especially yogurts, is very popular and most respondents include these foods in their diet several times a week. Fermented vegetables, especially sauerkraut, are also very popular. Most respondents are also interested in the topic of probiotics, and more than half of the respondents have tried homemade fermented foods. keywords: fermented foods, probiotics, fermented milk products, fermented vegetables, fermented legumes, fermented cereals, fermented beverages, kvass pastries
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Foods affecting function of the thyroid glande
Ciprová, Markéta ; Chrpová, Diana (advisor) ; Ezechiášová, Věra (referee)
6 Abstract Basis: This master's thesis deals with the issue of foods affecting thyroid function. The thyroid gland is an important endocrine organ involved in many bodily processes, it is completely dependent on external iodine intake and at the same time it is susceptible to some naturally occurring antinutritive substances. The main subject of research were therefore the sources of iodine and strumigenic substances in the diet and their occurrence in the diet of adults. The main sources for this thesis include the monograph Thyroid Gland, organized by Zdeňka Límanová, websites of professional institutions of the Ministry of Health of the Czech Republic and the World Health Organization and of course current studies dealing with this issue available in world health databases. The topic was chosen by the author on the basis of finding current topics in the field of nutrition, that have not yet been reserched by other students in the Nutrition Specialist field of study in recent years. Aims: The primary goal of the master's thesis was to examine and process current issues of thyroid function, especially in connection with the consumption of foods that affect this function. For this purpose, a questionnaire was compiled to obtain sufficient base and data to determine the average consumption of iodine and...
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