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The importance of fish in human nutrition and prevention of cardivascular diseases
Škrletová, Štěpánka ; Bušová, Milena (advisor) ; Kudlová, Eva (referee)
Fish are a perfect source of high quality proteins, vitamins and minerals which are also easily digestible. Sea fish contain considerable amount of Iodine and unsaturated omega-3 acids. Unfortunately, we in Czech Republic are substantially under average in fish meat consumption compared to EU. Consumption of fish meat can prevent the occurrence of cardiovascular disease and therefore there is a recommendation to regularly consumption fish meat thanks to their favourable influences. In theoretical part of this bachelor thesis is a comprehensive overview of the information about the importance of fish meat, description of its structure, utility, consumption and potential risks. Practical part is focused on research. For evaluation of the state of consumption and level of awareness was used survey. After the results were processed, it was found that 76 % of responders is consuming fish meat and 15% of responders is more likely not to consume it. It has also been found, that the responders are mostly informed about the nutritional values of fish meat. Key words: Fish meat, omega-3, consumption, KVO, nutrition
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