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The influence of thermal treatment on life of particular food products.
Žůrková, Pavla ; Ing.Gabriela Dereňová (referee) ; Ing.Petr Koflak (advisor)
This work deals with influence of heat processing on longevity of two selected products of the packing company Seliko trading a.s. For the research there were selected products Sterilised sauerkraut in sweet-sour pickle and Fatback spread. Evaluation has been done in laboratory premises of the packing company. There has been monitored mikrobiological stability after heat processing and sensory properties of the mentioned products always with an interval of one month. During the monitored seven months there appeared changes in taste and consistence of the products that are not defective in these products. The microbiological test taken after seven months was negative, just like at the beginning of the experiment. The result of the given findings is that the heat sterilisation was efficient and that during the storage there did not rise number of micro-organisms in the products.
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Weight development in obese patients with mental illness
Starý, Kilián ; Kalinová, Nelly (advisor) ; Žůrková, Pavla (referee)
Introduction: Obesity and mental illness are serious health issues whose worldwide prevalence has been increasing in recent years. In particular, depression and anxiety can impair the capacity of obese patients to reduce weight, which is a necessary step in reducing the risk of life-threatening complications of obesity. Objectives: The main objective of this study was to investigate the effect of baseline mental illness on weight development. For this purpose, a group of obese patients with either depression or anxious- depressive syndrome was selected. Relative change in weight over a 1-year period was selected as the main variable for comparison. One secondary objective was to compare outcomes in patients with psychiatric comorbidity by diagnosis. The second one was to assess the interaction between mental illness and female sex as predictors of poor weight loss outcomes. Methods: Data was collected in the Obesitology centre at the III. internal clinic - endocrinology and metabolism, 1st Faculty of Medicine, Charles University and General University Hospital in Prague. The research group (n=27) was selected from patients who underwent reduction hospitalisation between 2014 and 2021. The same was true for the control group (n=27) of obese patients without a psychiatric diagnosis. For all patients,...
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Eating behaviour and personality traits of obese patients depending on BMI
Smutná, Šarlota ; Konečná, Judita (advisor) ; Žůrková, Pavla (referee)
This thesis analyses relationships and interdependencies between eating behaviour, perso- nality traits, and BMI in obese patients. In 2019, the prevalence of obesity was alarming in the Czech Republic, 77 % of working men and 56 % of working women were overweight or obese. The basis of successful treatment is to know patients very well, their history, indi- vidual habits and characteristics that led to the development of obesity. Eating behaviour and personality traits are important parts of this knowledge. They can help us to under- stand the mechanisms of obesity's development and thus also contribute to efective and individually adjusted treatment. We study eating behaviour by the Three-Factor Eating Questionnaire and personality traits by the Personality Inventory for DSM-5 and Beck's Depression and Anxiety Inventory in 598 obese patients (average BMI 44 kg/m2). We split the sample into multiple groups according to the values of BMI to test the diferences between these groups with various methods. Together with correlation coefcients and a linear regression model, we evaluate eating behaviour and personality traits' infuence on BMI. The most important fndings are signifcant diferences between women and men, various correlations of BMI to some personality traits and interdependency...
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Use of indirect calorimetry in nutritional therapy
Pokorná, Veronika ; Sadílková, Aneta (advisor) ; Žůrková, Pavla (referee)
Introduction: Indirect calorimetry (IC) is a very accurate and non-invasive method which is used in clinical practice to measure the resting metabolic rate. This method is based on the assumption that oxygen consumption, carbon dioxide production and nitrogen metabolite waste are in definite relation to energy consumption. Based on the measurement of resting metabolic rate, a nutritional therapist can individually determine daily energy intake of a respective individual, the optimal amount of specific nutrients and thus prevents excessive or inadequate intake of energy and nutrients. Objective: The main aim of this thesis is to compare for group of overweight patients the results of the measurement of the resting metabolic rate (RMR), values of the resting metabolic rate calculated according to the Harris-Benedict (HB) equation and the actual energy intake calculated from the diet report obtained from the patients. In addition, the body composition of the examined group with a focus on the amount of muscle tissue is also marginally evaluated. Methods: The research sample includes in total 50 persons-36 women and 14 men. These persons are patients of the General Faculty Hospital in Prague. The average age is 46 years for women and 51 years for men. The average BMI for women is 38,2 kg/m2 and for men...
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The influence of thermal treatment on life of particular food products.
Žůrková, Pavla ; Ing.Gabriela Dereňová (referee) ; Ing.Petr Koflak (advisor)
This work deals with influence of heat processing on longevity of two selected products of the packing company Seliko trading a.s. For the research there were selected products Sterilised sauerkraut in sweet-sour pickle and Fatback spread. Evaluation has been done in laboratory premises of the packing company. There has been monitored mikrobiological stability after heat processing and sensory properties of the mentioned products always with an interval of one month. During the monitored seven months there appeared changes in taste and consistence of the products that are not defective in these products. The microbiological test taken after seven months was negative, just like at the beginning of the experiment. The result of the given findings is that the heat sterilisation was efficient and that during the storage there did not rise number of micro-organisms in the products.
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