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National Repository of Grey Literature 2 records found  Search took 0.01 seconds. 
Kypřidla a protein v pekařských technologiích
 Hegerová, Petra
Bachelor thesis „Raising agents and protein in baking technologies“ is divided in three parts. In the first part are described possible ways of loosening, individual raising agents and its production. In the second part are mentioned studies in which has been used various types of raising agents and proteins and their impact on final products has been examined. The third - practical part is focused on rating of chosen raising agents and their effect on final confectionary product. The best one turned out to be Original kypřicí škrobový prášek do pečiva Dr.Oetker. The worst one was Kypřicí prášek do pečiva bezfosfátový bez lepku. The better of tested baking sodas was the one made by Dr.Oetker. In case of the mixtures designated for gingerbread dough the better one was kypřicí prášek do perníku Varoma compared to the one made by Dr.Oetker.
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Effect of Clinical Nutrition and Physiotherapy in Acutely ill Geriatric Patients on Morbidity, Mortality and Physical Condition - Prospective Longitudinal Study
 Hegerová, Petra ; Sobotka, Luboš (advisor) ; Matějovská Kubešová, Hana (referee) ; Charvát, Jiří (referee)
2. Summary: Effect of clinical nutri on and physiotherapy in acutely ill geriatric pa ents on morbidity, mortality and physical condi on - prospec ve longitudinal study Background and aims: An acute disease with catabolic reac on, decreased food intake and low physical ac vity leads to the muscle mass loss. Deepening of sarcopenia then brings a higher morbidity and mortality in elderly people. The aim of our study was to determine whether an ac ve approach based on early nutri onal therapy and exercise during the acute illness may influence the development of sarcopenia and long-term prognosis of the illness. Methods: There were 200 seniors at the age of over 78 years included in the prospec ve study. They were hospitalized in geriatric department with an acute internal disease, randomized with an envelope method into an interven on group (IG, n=100) and a control group (CG, n=100). The interven on group had nutri on support (600 calories, 20 grams of protein per day) on top of a standard diet and started with an intensive physiotherapy (training with bicycle ergometr twice a day and 15 minutes of physiotherapy twice a day). The control group was treated the usual way. The total follow-up period was 2 years. The tolerance of nutri onal supplements and its effect on the spontaneous food intake were evaluated...
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2 Hegerová, Pavla
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