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Representation of bee products in the nutrition of adults in the Czech Republic
ZÁHORKOVÁ, Jana
Currently at the forefront of people's healthy eating and healthy lifestyle. Bee products are a source of healthy nutrition. In the framework of representation of bee products in the nutrition of adults in the Czech Republic was through a questionnaire addressed a group of 1,086 persons age structure over 18 years old, living permanently in the Czech Republic. It was found that the best known bee products in the adult population include honey (99 %), the second most famous product is the beeswax (93 %), and knowledge of other products gradually decreases in the number of propolis (81 %), royal jelly (77 %) pollen (59 %), bee venom (45 %), bee brood (22 %). The most common honey bee products. Its consumption is 0.6 to 1 kg / person / year, when its consumption rises in interest groups, such as the beekeepers to 1.5 - 5 kg / person / year and more. The most common use of honey is its direct consumption, which is the preferred liquid consistency and type of honey - blossom (nectar) honey.
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Milk as a source of trace elements
BOUCHALOVÁ, Jana
The aim of this thesis was to enumerate the contents of important trace elements in cow's milk (iodine, zinc, copper, manganese) and evaluate the importance of milk as the natural resources in human nutrition. The average content of iodine in cows' milk in farms of South Bohemia in 2009 was 360,91 ?g/l, 2010 440,62 ?g/l in 2011 337,14 ?g/l. The average content of zinc in cow's milk in 2009 was 4825,15 ?g/l. The average content of copper in cow's milk in 2009 was 38,78 ?g/l. The average content of manganese in cow's milk in 2009 was 16,49 ?g/l. The average consumption of 0.16 liter of milk per person per day provided income of iodine in 2009 in 39%, in 2010 in 47%, in 2011 in 54%, income of zinc in 2009 in 6%, copper income in 0,3% and manganese income in 0,07%.
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Qualitative parameters in classification of honey, influences acting on honey quality
DOSTÁLOVÁ, Stanislava
The aim of the bachelor thesis is to describe the quality parameters in the evaluation of honey and the influences affecting its quality. The first part of this thesis deals with the general division of honey. This section included various types of honey, their composition and properties. Furthermore, the fundamental quality parameters of honey are defined which are stated by law, the norm of Czech honey and essential requirements for eco-friendly beekeeping. The fourth chapter is devoted to basic methods of assessing the quality of honey. The conclusion focuses on the factors affecting the quality of honey and methods of its adulteration.
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