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The effect of salt on health, its content in food and the intake of the population of the Czech Republic
Miškovská, Žaneta ; Dostálová, Jana (advisor) ; Košťálová, Alexandra (referee)
This work deals with the effect of salt on human health. Excessive (as well as insufficient) salt consumption can harm health, and at the same time salt consumption in the Czech Republic is one of the highest in the EU. In my work I deal with basic types of salt such as table salt, vacuum and sea salt and their extraction. I also deal with the two elements that make up salt - sodium and chlorine. I also describe disorders of sodium and chlorine metabolism, the effect of salt on health (positive and negative) and the function of salt in food. I also briefly address the salt content of bakery, meat and dairy products and the importance of salt in the technology of these foods. In the practical part of the work, I deal with the salt content in individual selected foods and the possibilities of how to reduce this salt content. Part of the practical part of the work is a questionnaire survey in spas and fitness centers regarding their knowledge of the salt content in individual foods. In the second part of the practical work, I will evaluate the menus from clients from fitness centers according to the nutritional program. The aim of this work is to map the effect of salt on human health, its content in basic foods and its intake by the population of the Czech Republic.
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The effect of salt on health, its content in food and the intake of the population of the Czech Republic
Miškovská, Žaneta ; Dostálová, Jana (advisor) ; Košťálová, Alexandra (referee)
This work deals with the effect of salt on human health. Excessive (as well as insufficient) salt consumption can harm health, and at the same time salt consumption in the Czech Republic is one of the highest in the EU. In my work I deal with basic types of salt such as table salt, vacuum and sea salt and their extraction. I also deal with the two elements that make up salt - sodium and chlorine. I also describe disorders of sodium and chlorine metabolism, the effect of salt on health (positive and negative) and the function of salt in food. I also briefly address the salt content of bakery, meat and dairy products and the importance of salt in the technology of these foods. In the practical part of the work, I deal with the salt content in individual selected foods and the possibilities of how to reduce this salt content. Part of the theoretical part of the work is also a questionnaire survey among ordinary consumers regarding their knowledge of salt content in individual foods. The aim of this work is to map the effect of salt on human health, its content in basic foods and its intake by the population of the Czech Republic. Keywords Salt, sodium, chlorine, salt content, salt in food, salt consumption
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Dairy products in human nutrition, labelling according to czech legislation; consumer information and preferences
Dovolová, Barbora ; Kudlová, Eva (advisor) ; Dostálová, Jana (referee)
This bachelor thesis evaluates the dairy products labelling in the Czech Republic based on the requirements of the Czech legislation. It also pursues consumer's taste preferences, their interest and awareness of the dairy products labelling. The theoretical section mentions the history of dairying and the importance of milk products in human nutrition. The following chapters present individual dairy products and it described their production, labeling and division into kinds. The practical section reveals that the dairy products are labeled in accordance with the Czech legislation. The results are presented in the form of photos and tables (mini photobook). This part also examines whether the adult people interest in the dairy product labeling, how to orient in a range of dairy products and which products they prefer. The product evaluation was carried out in two big stores in Jablonec nad Nisou by using photographs. It was found that majority of companies indicates their milk products correctly. Identified deviations were discovered in the labelling of nutrition declaration or allergens. This is a relatively new requirements but very important. The questionnaire was found that 68 percent of people read informations on dairy products voluntarily. Most of the respondents consume especially milk, yoghurts and...
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Nutrition value of "Protein" labeled food
Knížková, Šárka ; Dostálová, Jana (advisor) ; Kudlová, Eva (referee)
This bachelor thesis addresses the issue of increased demand for foods with a high protein content on their packaging. The theoretical part describes the role of proteins in the body, their biological value, and it also names suitable sources of protein for the human body, including the protein content of common foods. There is a particular chapter dedicated to sportspeople and protein supplements. The requirements of the Czech legislation on food with a statement concerning proteins or the name protein itself are given at the end of the theoretical part. The bachelor's thesis aimed to find out the exact offer of foods with the protein label or with a claim related to proteins, evaluate these foods, and determine the awareness of such labelled foods in the general population. The practical part first deals with foods labelled with protein or claims about proteins freely available in the most standard supermarkets. The survey was conducted by visiting the six closest supermarkets while listing all foods with some protein claims. A total of 363 pieces were recorded. Furthermore, the most visited supermarket was evaluated with the help of registered sales and foods with the protein label found in this particular supermarket were analysed. The amount of protein of each food was commented on, and the...
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Probiotics, their influence on health and probiotic food
Hondlíková, Tereza ; Dostálová, Jana (advisor) ; Plocková, Milada (referee)
Probiotics are living microorganisms which show positive effects on human health if consumed in a sufficient quantity. Probiotics have been under a lot of research recently, however their effectiveness in terms of treatment or prevention of diseases has not been supported by a sufficient number of studies and research yet. The thesis summarizes the existing knowledge about probiotics, characterizes individual types of probiotic organisms, describes possible sources of probiotics and their impact on human health. Theoretical part of the thesis deals with the definition of the concept of probiotics, also describes prebiotics and synbiotics which are closely related to this topic. characteristics of individual groups of probiotics as well as their impact on human health and possible use in the treatment of diseases as a form of biological treatment are also included. Furthermore the sources of probiotics both in the form of foods containing probiotics and in the form of probiotic dietary supplements are described. At the end of the theoretical part, recommendations for receiving and selecting a suitable source of probiotics are summarized. The aim of the practical part was to find out if the general public is aware of probiotics. Questions about preferences in the selection and consumption of...
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Detached house with cafe
Dostálová, Jana ; Pobucká, Slávka (referee) ; Utíkalová, Ivana (advisor)
The subject of this bachelor thesis is a desing documentation of a detached house with café. The object is located in village Babice nad Svitavou in expanding part of village intended for family housing. Building in divided into two different parts, one for family living and other for café. Object has a partial basement with two full above-ground floors. Part of ground floor in roofed with flat extensive green roof, first floor is roofed with warm flat roof. The structural system of a building is made of ceramic blocks Porotherm and reinforced concrete ceiling slabs. The part of a design documentation is a fire safety assessment, thermal assessment, acoustic assessment and the daylighting assessment.
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Aktuální stav a potenciál rozvoje cestovního ruchu na území města Kroměříž
Dostálová, Jana
Kromeriz is one of the most beautiful and historical towns in the Czech Republic. The aim of this thesis is urban tourism which has an irreplaceable role as a significant element of economic growth and development of the town. This work evaluates current situation and potential of urban tourism development. The first chapter is based on as Czech as foreign literature interested in urban tourism and compares information. The total analysis of Kromeriz is conducted in the second chapter. It analyses accommodation, restaurants, cultural events and other facilities including providing services. Implemented projects financed from European Union are not missed out. In conclusion of the survey carried out among Czech and foreing visitors in the town of Kromeriz will identify, examine and outline recommendation and im-pulses leading towards future development of Kromeriz.
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Baťův kanál jako součást krajiny a života místních obyvatel
Dostálová, Jana
Bata Canal is known as waterway with rich history that dates back to 1930s of the last century. First ideas about its regulation were expressed by farmers cultiva-ting banks of the Morava river and Czechoslovak entrepreneur Tomáš Baťa. First part of this thesis focuses on water transport, revitalization and environmental impact assessment related to the planned construction of a new port Napajedla-Pahrbek. The second part describes history and current situation of the Bata Canal. The last part includes a survey that was carried out among citizens of Napajedla and other urban areas. Gathered results will help to suggest and recommend proper measurements which would lead to better general knowledge of the citizens and protection of the environment.
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The influence of salt on health and salt consumption in the Czech Republic
Malinová, Pavlína ; Dostálová, Jana (advisor) ; Chrpová, Diana (referee)
The salt intake in the Czech Republic is almost three times higher than the daily recommended amount. The excessive consumption of salt has impacts on health and wellbeing in many ways. It causes or affects the course of several illnesses, including arterial hypertension, osteoporosis, asthma bronchiale, kidney diseases, gastric cancer, obesity or oedema. The theoretical part of this dissertation describes the mechanisms by which the salt acts on the body and the relationships between the diseases listed above and the salt intake. The aim of this paper is to explore the eating habits around salt intake amongst the healthcare professionals. Furthermore, it investigates the understanding and interest in this matter amongst this group of people. Anonymised questionnaires were the chosen research method for this paper. The questionnaire, comprising of 17 questions, was sent to 12 different instituts and clinics at a hospital in Prague. In total, 174 healthcare professionals took part in this research. The results showed that the participants took interest in ingredients and nutritional value of their food, however, only a minority paid attention to the salt content. One of the most consumed types of food with a high content of salt are: white cheese, blue cheese, salami and smoked meats. Though savoury...
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