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The perception of food quality of Czech and German consumer - comparison
Antušová, Hana ; Bártová, Hilda (advisor) ; Háková, Hana (referee)
The aim of my diploma thesis is to find out if there are any differences in perception of quality of food between the consumers from Czech Republic and Germany. There are described the areas that may affect consumer's perception of quality of food in the Czech Republic and Germany. The theoretical part of my diploma thesis includes the evaluation and comparison of the legal system of consumer protection and food labeling in both countries. Furthermore, there are described various influences that can affect the perception of quality and consumer behavior. Another section is devoted to the issue of quality in the media with a concrete example. The last part of the diploma thesis concerns the results of the research which was carried out between consumers from the Czech Republic and Germany.
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Antioxidants in food and possibilities of nutrition application
DUBNOVÁ, Martina
The bachelor thesis concerns with the occurrence of antioxidants in foods, the possibilities of their applications in nutrition and population awareness on the topic antioxidants. The theoretical part describes the types of antioxidants, effects on human health and occurrence in foods and their recommended daily dosage. Further characterize free radicals and their negative effects on the organism. The practical part contains the research of the knowledge about antioxidants in the population in the form of a questionnaire. The results are analyzed and charted. The antioxidants are known by 82% of respondents. For the question ?What the antioxidants are used for? answered 54% of respondents correctly. In which foods the antioxidants are is known by 58% of respondents. The greatest awareness of antioxidants is in the group of workers, as well as students and in the group of retired respondents is the awareness of antioxidants slightest. Research shows that awareness of antioxidants which play a major role today in the prevention and treatment of lifestyle diseases and shows that more than half of respondent?s answers were inadequate.
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Nutritive and technological quality of hemp seeds
PŮLPYTLOVÁ, Jaroslava
Hemp (Cannabis sativa) is a traditional oil and fiber crop. Its use is universal. Hemp seeds have been consumed in history as a nutritious food. The aim of this work is to summarize information about the nutritional quality of hemp seeds (base composition, amino acid, fibre, vitamin, specific substances content, etc.), technological quality parameters (TGW, the yield of hulled seeds), possibilities of processing and hemp seed products on the market.. Hemp seed contains about 25-35 % oil that is rich in linoleic and linolenic acids, 20-25 % easily digestible protein, 10-15 % saccharides mainly as fibre, vitamins A, B1, B2, B6, C and E. Basic processing techniques of hemp seeds include size separation and hulling. The yield of hulled hemp seeds can be higher as 75%. The hemp oil for food industry is produced by cold pressing. Rests after seed oil pressing (seed cake) are suitable for production of hemp-meal. In the Czech Republic, a whole range of hemp products are sold e.g. hulled hemp seeds, chocolate with hemp seeds, yogurt with hemp seeds, hemp oil, hemp meal, pasta, wine, beer, spice, and others.
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Knowledge of principles of healthy nutrition at pupils 13 - 16 years old
LAPEŠOVÁ, Miroslava
The bachelor thesis Knowledge of principles of healthy nutrition at pupils 13 - 16 years old consists of a practical part and a theoretical part. The theoretical part is focused on basic information on a rational nutrition and on basic nutrients needed for the organism development. It informs on the nutrition in the period of pubescence and on subsequent mistakes made by teenagers. It draws attention to the necessity of regular meals in the course of the day, which is in this period of life very important and which should not be underestimated. Instructions for a proper healthy diet can be prepared with the help of so called food pyramid. The practical part presents achieved results. I applied a quantitative method of the research in the bachelor thesis. The data collection was made by means of a questionnaire, which was given to the pupils at the age between 13 and 16. The research was made at the secondary schools in the Bohemian-Moravian Highlands. Five secondary schools were addressed. Totally, 229 questionnaires were distributed, 21 of them could not be used because of incorrect or insufficient completing of the data. The return was therefore 90,8 %. 208 questionnaires were used for the research, thereof 100 questionnaires were completed by girls and 108 by boys. The aim of the bachelor thesis was to determine the knowledge of principles of healthy nutrition at pupils 13 - 16 years old. Another objective besides charting the alimentation problem was also to confirm or refute three hypotheses. Hypothesis H1 supposed that pupils in the age between 13 and 16 years have a satisfactory knowledge of healthy nutrition. This hypothesis was confirmed. Hypothesis H2 supposed that most pupils follow the principles of healthy nutrition. The results did not confirm the hypothesis. Hypothesis H3 supposed that pupils have a possibility to eat according to principles of healthy nutrition, but most of them are satisfied with the current diet and would not change anything. The bachelor thesis can serve as a source of information on the healthy nutrition and correct eating of teenagers. It can be used by parents who have a possibility to influence the home menu significantly. Furthermore, teachers can warn pupils of the mistakes in the nutrition and so that they can lead them to a healthier diet.
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Organoleptic qualities of catering provided to students in students´cafeteria of the South Bohemian University ,Ceske Budejovice as compared with the catering delivered to clients of the South Bohemian Hospital ,Ceske Budejovice, a.s.
RYTÍŘOVÁ, Zuzana
The thesis, as the title suggests, deals with the quality and organoleptic characteristics of meals prepared in the Students´ canteen of the University of South Bohemia. In the theoretical part the basic principles and composition of a quality and healthy diet are described with the use of literature, the history and basic information about clinical dietology is mentioned and the importance of organoleptic characteristics is explained. The issue of catering facilities and canteens is also addressed. There is an emphasis on the quality of the diet because this is an integral part of a patient´s treatment and ought to be chosen carefully. In the practical section the results of quantitative survey conducted with the České Budějovice hospital clients and the University of South Bohemia students are shown. This investigation aims to highlight the good quality and the drawbacks of their diet and determine the level of satisfaction both in patients of České Budějovice Hospital and students of the South Bohemian University. Before starting the investigation three hypotheses were stated. Based on data evaluation only the hypothesis number one and the second part of the hypothesis three proved true. The Hypothesis number two and the first part of the hypotheses number three were not confirmed.
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Preservation Methods of Food Products
ŠMÍD, David
The aim of this bacheolor thesis was to sum up a rewiew of literature about Mannem of conservation of the agriculture products, namely the herbal and animal products. The former part of this study is focused on the particular methods of conservation and on their advantages and disadvantages. The second and third part of the study is concerned with particular methods of the herbal and animal products and with the period of durability of the conserved products too. In the fourth part of this study i focused on the contemporary trends in today´s conservation of the mentioned products.
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Alimentary Infection and Intoxication in the Region of České Budějovice
PRAŽMOVÁ, Zuzana
The incidence of alimentary infection is closely connected with the standard of living and the lifestyle. Even though hygiene and health education seem to be maintained at a high level, there is a yearly incidence of alimentary infections in the Czech Republic.The theoretical part of this Bachelor´s work summarises basic information of alimentary diseases as they are reported in professional literature. The attention is paid to different kinds of alimentary infections, their brief description and prevention essentials which were introduces as the 5 keys by the World Health Organisation. The aim of the practical part has been to find out how much are the inhabitants in the region of České Budějovice informed about safe handling of food and what they know about infection risks resulted from unsuitable or inappropriate food handling. There were three hypotheses stated at the beginning. A quantitative research method, a questionnaire, was used. The survey was realised in the region of České Budějovice and the research set was made up by randomly chosen respondents of both laymen and professionals (students of the Faculty of Health and Social Studies). Three hundred respondents were asked to complete the questionnaire. The questionnaire data, statistically processed, have proved the hypotheses. The findings have shown that the common knowledge of safe food handling is not yet satisfactory in the region of České Budějovice. The Bachelor´s work can be used as a supportive material in health education realised by the state authorities or as a study material for students and general public.
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The Quality Assessment Standard of Food Products in The Czech Republic
KLOROVÁ, Jana
The primary aim of my diploma thesis is the definition of the activity of the State Veterinary Administration of the Czech Republic (SVA). It is a public administration body under the Ministry of Agriculture of the Czech Republic and it was established according to the Veterinary Act No. 166/1999 (the full statutory is Act. No. 286/2003). The main tasks of SVA are: protection of consumers from products of animal origin likely to be harmful to human health; monitoring of animal health situation and maintaining it favourable; veterinary protection of the state territory of the Czech Republic; animal welfare and animal protection. In the first part, the detailed activities on food quality control are analysed. In the next part I targeted the remedial measure, which can be used by inspectors and then discretionary remedies, by which operator can defend against. Finally I have described how heavy the penalties are not only in the whole Czech Republic, but also in particular regions.
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Conception of healthy lifestyle advisory centre
GALDIA, Jiří
The aim of my thesis is to map the offer of internet life style advisory services. In theoretical part I deal with the issue of healthy life style, the issue of health support and with the analysis of the methodology of the life style advisory centres. In practical part I analyse the concrete offer of internet lifestyle advisory centres and the level of expert skills of its guarantors. In the conclusion I try to suggest the conception of the life style advisory centre specialized on nutrition consulting.
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Specific eating habits of a stoma clients
OSADČÍ, Jana
This work focuses on eating habits of patiens with colostomy and ileostomy and their personal experience with observing the given nourishing rules. The number of such patients has been growing in the Czech Republic in the last time. Introduction of colostomy or ileostomy is a very difficult situation for every patient. When adapting to the new situation the patient needs all possible professional care. Many changes enter his life and one of them is the change in eating habits. There is no universal diet at present that could go for all such patients. In spite of the fact that correct nourishment and drinking regime are the most important for them. That is why we were interested in the patients experience in the area of nourishment. This work had two targets. The first one concentrated on the specific eating habits of the patients after colostomy and the other one the specific eating habits of the patients after ileostomy. There were two hypotheses connected with the targets. The first hypothesis tried to find out, whether the patients with colostomy have their specific eating habits. The other hypothesis tried the same for the patients with ileostomy. To be able to achieve the targets a quantitative research has been applied, implemented by means of an anonymous questionnaire. The questionnaire contained 27 questions. The data were collected in March 2009. 100 questionnaires were distributed, 80 percent of them were returned. This work has confirmed the fact that there is no universal diet that could be applied for all the patients. The nourishment must adapt to the individual requirements, because different people react in a different way to individual food and they must try out, what suits them. In this way they themselves find out the best eating habits with the course of time, they will not feel restricted and they will stop being afraid of the negative effects of food.
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