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National Repository of Grey Literature 2 records found  Search took 0.00 seconds. 
Health aspects of salt in food
 Wűrzová, Anna ; Bušová, Milena (advisor) ; Králíková, Eva (referee)
Sodium chloride is an integral part of our nutrition and has an important function in the metabolism of the human organism. It contains sodium which is one of the basic minerals of the body. Although the salt is necessary for our body, its excess intake leads to a number of negative health effects. The theoretical part of the thesis describes the physiological importance of sodium chloride and the negative effect of salt on the body. It also deals with legislative requirements for salt, the recommended daily doses and trends in the consumption of salt. Last but not least, inform about therapeutic nutrition and the prevention of diseases associated with excess salt intake. The aim of the work is to make an overview of the importance and use of salts and the negative health effects of excess salt in human nutrition and further laboratory verification of the salt content in selected food and compared the measured results with the data on the salt content listed on the packaging. Part of the work is sample menus with different content of salt. The assembled full-day menus using the program Nutriservis represent, how to eat properly and to follow the health recommendations for salt intake according to the WHO and at the same time contain examples of bad menus with overdue daily amount of salt. For...
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Nutritional indicators of competitive and profesional cross-country skiers
 Wűrzová, Anna ; Vilikus, Zdeněk (advisor) ; Tuka, Vladimír (referee)
This bachelor thesis is focused on nutrition indicators for competitive and profesional cross-country skiers. The main aim of the thesis is to describe the importance of the sports nutrition for endurance athletes and to compare different diets for two differently capable groups of cross-country skiers. The thesis is divided into two parts. The theoretical part comprises information about the physiology of cross-country skiing, in particular the important function of metabolism and morphological characterization of the cross-country skier. Furthermore, it describes specific requirements of the endurance athlete on a diet, individual macronutrients and micronutrients and describes proper diet supplements for endurance sport. The practical part summarizes results received on the basis of evaluation of the questionnaires about the characterization of the training and respondent's four-days-menus. The research data collection involved eight profesional and eight competitive cross-country skiers from the age 20 to 32. It was established that the profesional cross-country skiers have higher training capacity and therefore higher expenditure of energy than competitive cross- country skiers. The sportsmen's menu evaluation referred to the diet differences between both groups. The recommended energy intake...
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