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The market of food supplements and their trustworthiness
Hroudová, Martina ; Chylíková, Hana (advisor) ; Turnerová, Lenka (referee)
The bachelor thesis deals with the market of food supplements and their trustworthiness. The aim of this thesis is to inform about the current situation on the market of food supplements in the Czech Republic and abroad, to highlight the importance of consumption of food supplements and to present conclusions obtained during a personal survey. The work could be divided into two parts, the first part is theoretical and the second one practical. The purpose of the first part is primarily to introduce the topic of food supplements and to provide information about the market of the food supplements as well as about the food supplements themselves. The practical part provides information about shopping behavior of customer and about his general knowledge in this area.
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Specific nutriton as a means of own self-creation of human pesonality - athletes. Case Study
TEPLÁ, Kateřina
Modern times bring a number of new views on the perception of the meaning and role of nutrition in human life. Observing the current lifestyle we can see considerable differences in particular individuals. This work deals with the problem of specific nutrition in connection with a regular sport activity as contributory factors which create the lifestyle of a sportsperson. This work concentrates on the individual for whom the strict and specifically focused nutrition in connection with a regular sports activity creates an inherent part of their life and is therefore the way to fulfillment ? to self-assembly in numerous directions. The goal of this work was to describe the composition of diet and its changes connected to different stages of a sportsman´s ? body-builder´s training plan. To map possible bio.psycho-social consequences. For the implementation of this research a qualitative research strategy was chosen. The research was carried out as a case study. The reference file has been made of a couple of sportspeople-body-builders. A woman and a man representing the current trend of fitness ? body-building followers for whom the connection of sport and well-focused nutrition represents one of their life´s values. The research was implemented in a wider timeframe, in a frame from May 2012 to January 2013. Semi-structured interviews, observation, evidence of different personal documents and activity results were used as data collecting methods. For the data analysis a qualitative analysis of written-down interviews, observations and personal documents, and activity results was carried out. From the conducted research of the particular case it was further found out that the nutrition of a body-builder changes during the different stages of the training preparation, even in rapid ways. Changes of the total amount of food, the change of the ratio or amounts of particular nutrients as well as changes in the choice of consumed food are observable. The observed changes of the sportspeople´s eating correspond with the theoretical knowledge given in the theoretical part of this work. At the bulk stage of this work the eating of the observed couple was characterized by a relatively high intake of energy, especially as the permanently higher intake of carbohydrates, a high intake of proteins and out of all the stages by the highest demanded feed of fat. In the cutting phase of the preparation the food of the observed couple was characterized, on the average, by a lower intake of energy, especially thanks to the limitation of the intake of carbohydrates, by the same or higher amount of proteins than at the bulk stage. The intake of fat in the man´s food basically didn´t change, but the woman decreased the amount of received fat compared to the bulk stage. At the final stage of the preparation the food of the woman was absolutely specific. During the resting and recovery phase of the preparation the eating of the observed couple did not show any strictly given requirements. Out of the research results it is clear that the sportspeople´s approach to food is varied, it differs according to the phase of training preparation. Food can be therefore either an enjoyment or the need to a sportsperson. For the observed couple, food isn´t a taboo. This specific and to some extent extreme lifestyle brings certain positives and certain risks with it. This work can be used as an information material for nutrition therapists focused on working with sportspeople, and for informing sportspeople themselves as well as the wider society about the possibilities of the effects of extremes in nutrition.
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"PET FOOD" - production technologies
LIŠKOVÁ, Andrea
Bachelor paper is focusing on technological processing of PET FOOD. First part of the paper is designated to history of feeds for pets and explanation of the term PET FOOD.Second part of the paper is focusing on ingredients which are used for the making of the feeds.In the third part feeds are going to be divided into specific sections and then described. Fourth part of this bachelor paper describes the technological processing of feeds for dogs and cats in details.Bachelor paper is also focusing on nutrients in feeds, what pets really need and what can harm them. Last chapter is dedicated to labels on the products. What is manufacturer obligated to do and what needs to be stated on the label.
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Characteristics of crude protein fractions in ruminant nutrition
KOUKOLOVÁ, Marie
Physiology of nutrition and feeding of farm animals is an essential factor influencing production efficiency and its quality. For these factors is important to provide optimal supply of nutrients by suitable feeds. Felicitous feed ration raise the economic realization of genetic potential of animals. Therefore we have to know the nutritional requirements of animals, including microorganisms, whose function in the diet of cattle is irreplaceable. The aim of this study was to determine the nutritional value of forage and lupine feeds (n = 8) by laboratory methods. Samples were analyzed for individual feed nutrients (crude protein (CP), fat, crude fiber, ash, neutral detergent fiber (NDF), acid detergent fiber (ADF), acid detergent lignin (ADL)), gross energy and nitrogen fractions, and the results were statistically processed. Determination of individual nitrogen fractions was according to methods of Licitra et al. (1996). For this purpose were used following laboratory methods: (1) determination of non-protein nitrogen (NPN) (2), determination of soluble nitrogen and protein, (3) determination of nitrogen insoluble in acid detergent (ADIP), (4) determination of nitrogen insoluble in neutral detergent (NDIP). From these were obtained the results of NPN, IP (insoluble protein), SOLP (soluble protein), ADIP (nitrogen insoluble in acid detergent) and NDIP (insoluble nitrogen in neutral detergent). Averaged values (g.kg-1 of dry matter) of were 144.3 for NPN, 97.5 for IP, 78.7 for SOLP, 30.4 for ADIP and 80.3 for NDIP. Nitrogen fractions, i.e. fraction A (nonprotein nitrogen), fraction B1 (rapidly degraded protein), fraction B2 (intermediately degraded protein), fraction B3 (slowly degraded protein) and fraction C (bound protein) were calculated by equations of Ghoorchi and Arbabi (2010). The range of values was from 2.5 to 51.2 % of CP for fraction A, from 13.4 to 20.7 % of CP for fraction B1, from 0 to 19.9 % of CP for fraction B2, from 5.5 to 51.9 % of CP for fraction B3 and from 10.1 to 32.4 % of CP for fraction C.
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