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Smoked meats in human nutrition
Hansová, Lucie ; Matoulek, Martin (advisor) ; Hromádka, Róbert (referee)
Smoked or processed meat is an important part of dietary pattern of czech citizens. Particulary nowadays, its consumation is rather controversial, mainly because of excessive consumation health impacts. Meat in general play an irreplaceable role in our diet. Its a unique source of whole proteins and some mineral substances such as iron. One of the most discussed negatives is, that excessive consumationnof processed meat is linked to development of certain diseases such as obesity, cardiovascular disease, certain types of cancer and type 2 diabetes. We have researched aspects of consumation of certain types of processed meat products specifically portion ratio, mean portion size and consumation afinity according to gender, age and BMI. Following results were found: Largest portions of smoked meats is consumated during lunch with an exception of "vídeňské párky". Men consume more smoked meats than women. Highest affinity was observed in age group till 25 years. In case of BMI - results varied according to the type of smoked meat. In case of prevention is necessary to examine the issue comprehensively and focus not just on eating habits but also on the whole patient's lifestyle.
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Maso ve výživě člověka
Popelková, Vendula
The bachelor's thesis "Meat in Human Nutrition" deals with the importance of meat in human's diet. It compares positive and negative effects of meat consumption and focuses on possible health risks. It also touches the different myths that are often connected to this topic. This thesis describes and defines the chemical composition of meat, together with the description and history of its production, processes and how meat has been consumed. Next part evaluates the current consumption and production of meat and also describes basic types of livestock. Next part of the thesis focuses on the nutritional value of meat. Following part, which analyses views (on consumption of meat) of vegetarians, vegans and those who follow paleodiet, brings the reader's attention to various risks arising from these alternative ways of dieting. This thesis also mentions other forms of dieting due to religious reasons, including the debate over halal and kosher slaughtering and its final products. Last part is dedicated to the basic devision of meat cuts and their possible use in gastronomy.
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Selection of meat and meat products
Staňková, Helena ; Kudlová, Eva (advisor) ; Bušová, Milena (referee)
Meat and processed meat belong to the most discussed topic regarding an impact on human health. In 2016 IARC classified processed meat as a carcinogenic to humans class 1 and red meat as an probably carcinogenic to humans class 2A. Nowadays, there is a wide offer of processed meat, therefore it is necessary to choose thoroughly. The aim of this thesis was to provide a research of a nutrition composition of meat and processed meat regarding an impact of consumption on human health particulary in connection with IARC classification and put information into a context of dietary guidelines. Results showed that studies regarding the consumption of meat and processed meat and the possible impact on human health vary and the results are often contradictory. Moreover, the studies discussing a negative impact of meat consumption on human health are not metodologically consistent. Consequently, those facts make the view on the discussed issue way more unclear. This thesis also contains a frequency questionnaire designed for students of colleges in Prague. Accordingly, the aim of the practical part was to find out a frequency of consumption of food mentioned above along with an ascertainment of preferences of selection. The results showed that the majority of respondents chooses processed meat according to the quality...
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