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THE MOST WELL - KNOWN WORED CUSINES - SPECIFICS FAST-FOOD, INFLUENCE ON HEALTH AND THEIR POPULARITY AMONG STUDENTS OF SOUTHBOHEMIAN UNIVERSITY
TESAŘOVÁ, Petra
The bachelor{\crq}s thesis deals with a very relevant topic in today{\crq}s times {--} nutrition. Whereas in some parts of the world there is deprivation and deficiency in this area, the problem in developed countries tends to be a surplus and the subsequent threats linked to a bad diet. Today, thanks to globalization, we more and more frequently come across the most diverse exotic meals and we are much more susceptible to trends connected to the changing lifestyle and growing number of fast food restaurants. The theoretical part of the thesis summarizes basic information about nutrition and its influence on the health of human beings, and reminds of the main components of nutrition, their function and differing impacts on the organism. Subsequently, also the influence of nutrition on the health of human beings is described in more detail, as nutrition can be labeled as one of the highest risk factors in many illnesses. These illnesses, known as civilizational diseases, threaten a constantly growing part of the population, even though it is possible to fight them successfully, especially with prevention. Another goal of the theoretical part of the thesis is to show the differences among individual foreign cuisines, remind of their traditional dishes and most frequently used ingredients. The subsequent research is also focused in this direction and its results are presented in the empirical part of the thesis. The research part, executed via a questionnaire, is dedicated to the level of informedness of the respondents on the influence of specific foods on human health and the subsequent utilization of this information in practice. The research results document that although the majority of the respondents are informed about the negative influences of bad nutrition, they do not use this information too much in their decision making. Another goal of the thesis was the mapping of the situation in the area of eating and eating habits and the determination of the popularity and preferences of various international cuisines among students. The aggregate results prove that international cuisines are no longer completely taboo, and that the majority of the students orient themselves in this topic and visit foreign restaurants. In spite of that, traditional Czech cuisine, which is without a doubt the closest one to us, remains as the most popular.
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