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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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Superfoods and their nutritional evaluation
Bajaníková, Viera ; Dostálová, Jana (advisor) ; Svačina, Štěpán (referee)
Superfoods have become a huge trend in the fields of wellness and nutrition, but their nutritional value is often overestimated. The information surrounding this type of food is often inaccurate and misleading, however that does not mean that people can not benefit from adding superfoods to their diets - they can provide not only nutritional value, but the sensory one as well. The aim of this bachelor thesis was to examine what the sample of participants thinks of superfoods: whether they are a part of their diet, why, if they perceive any health risks, how much they know about this type of foods and how they asses their price adequacy. The result was that the participants have the knowledge of the the term "superfoods" and they eat superfoods mostly in order to enrich their diet with additional nutrients and because these suit their taste preferences. Most participants do not consider superfoods risky in any way. They are generally not sufficiently educated when it comes to specific superfoods and they find them overpriced, but worth the money (because of perceived health benefits). I have also compared vegetarians/vegans to the other participants and healthcare workers/students of health-related fields to the other participants. Both vegetarians/vegans and healthcare workers/students of...
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Modern myths in nutrition and alternative diets
Drábková, Tereza ; Svačina, Štěpán (advisor) ; Dostálová, Jana (referee)
The bachelor's thesis deals with the most common media-promoted "myths in nutrition" and aims to find out what opinion the general public has on them, whether they eat according to these myths and what arguments they base their beliefs on. The work is divided into the theoretical and practical part. The theoretical part is based on foreign articles and studies. It is divided according to basic macronutrients and alternative nutritional directions, to which specific myths relate individually. Each myth is presented and its historical sources and arguments that support the myth clarified. Subsequently, the myth is explained and refuted by documented studies and scientific articles. The practical part focuses on the general public. It took the form of a quantitative questionnaire survey and it aimed to find out whether the selected myths have their representatives among the respondents, what information sources are their opinions based on, whether they eat according to these myths and what arguments they use to support them. The evaluated questions are shown in tables and graphs and it turned out that the respondents draw their information on nutrition from 73% of the internet and social media and that they also eat according to their beliefs. However, when asking more closely about their arguments...
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Ultra - processed foods and their impact on health
Hromířová, Eliška ; Dostálová, Jana (advisor) ; Doležal, Marek (referee)
This bachelor thesis deals with ultra-processed foods and their impact on health. The thesis is divided into two parts. In the first theoretical, there is summarized information about ultra- processed foods, health risk ingedients and food processing. It also describes the nutritional importance of selected ultra-processed foods, that are followed in a questionaire in the other part. The last chapter describes the most commonly associated deaseases with excesive consumption of these foods. The second, practical part is devoted to an anonymous quantitative research. Which focused on the public's awareness of ultra-processed foods and their impact on healh. A secondary goal was to get to know respondent's consumption preferences of selected ultra-processed foods that are nutritionally asessed in the theoretical part. The research joined 118 respondents. The research showed that many respondents are insufficiently aware of the risky ingredients and food processing typical for ultra processed foods such as roasting and glucose-fructose syrup. So, it would be worth considering for the Ministery of Health or other institutions to create a program to educate the public about the health risks associated with excessive consumption of ultra-processed foods. Keywords: ultra-processed foods, nutrition, risks,...
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