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Students' Awareness about the Nutritional Value of Fats
Hlaváčková, Zuzana ; Marádová, Eva (advisor) ; Vodáková, Jitka (referee)
Bachelor theses is concerned with the fats in terms of nutrition, where fats are regarded as one of the basic nutrients in human nutrition. Specifically, is concerned with the characteristics of fats, their technological processing and importance in human boarding. Detail is focused on finding specific knowledge about fats among selected adults. The aim of this work is to clarify the extent to which selected adult overview of fats and what have the knowledge, which in turn can use in your everyday life when choosing foods and preparing meals. At the same time also to provide input for knowledge of fats, which are subsequently used in further work, which will focus on a different target group namely students from secondary schools and grammar schools. Keywords Fats, nutrition, margarine, fatty acids, cholesterol
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Knowledge of a selected group of teachers about nutrition and the effect of diet on the human body
Houšková, Michaela ; Váchová, Alena (advisor) ; Kočí, Jana (referee)
This diploma thesis, "The knowledge of a selected group of teachers about nutrition and the influence of food on the human organism" aims to find out about the level of knowledge that the teachers of the lower secondary stage of primary schools and the corresponding years of grammar schools possess in the field of nutrition and its influence on the human organism. Nutrition is a necessary part of life and the knowledge of proper nutrition is essential for the correct function of the human organism, prevention of various diseases, etc.; nutrition in children is evidently even more important than in adults. Furthermore, nutrition helps to improve academic importance, which is why teachers should have at least some level of knowledge in this field. In the theoretical part I try to sum up the very basics of the individual areas of nutrition, including a recommended fluid intake, micronutrients and macronutrients, or the influence of nutrition on the human psyche. The research for this thesis was done via a questionnaire survey, in which 260 teachers took part. The teachers came from randomly selected schools; their contact information was all publicly available and obtained from the websites of the individual schools. The questionnaire included 25 questions altogether and, among others, it also...
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Modern myths in nutrition and alternative diets
Drábková, Tereza ; Svačina, Štěpán (advisor) ; Dostálová, Jana (referee)
The bachelor's thesis deals with the most common media-promoted "myths in nutrition" and aims to find out what opinion the general public has on them, whether they eat according to these myths and what arguments they base their beliefs on. The work is divided into the theoretical and practical part. The theoretical part is based on foreign articles and studies. It is divided according to basic macronutrients and alternative nutritional directions, to which specific myths relate individually. Each myth is presented and its historical sources and arguments that support the myth clarified. Subsequently, the myth is explained and refuted by documented studies and scientific articles. The practical part focuses on the general public. It took the form of a quantitative questionnaire survey and it aimed to find out whether the selected myths have their representatives among the respondents, what information sources are their opinions based on, whether they eat according to these myths and what arguments they use to support them. The evaluated questions are shown in tables and graphs and it turned out that the respondents draw their information on nutrition from 73% of the internet and social media and that they also eat according to their beliefs. However, when asking more closely about their arguments...
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Awareness of hospital staff in respect of nutrition in connection with education
Boukalová, Michaela ; Nováková, Alena (advisor) ; Křížová, Jarmila (referee)
The diploma thesis focuses on hospital staff and their nutrition awareness in relation to their education. The aim of the thesis is to map the nutrition awareness of the employees in the hospital. Compare how the knowledge of the hospital dietary system differs among the staff with basic, secondary and tertiary education. Compare how the knowledge of healthy eating principles differs among the hospital staff with primary, secondary and tertiary education. Find out from employees what they think affects their eating habits and adherence to the principles of healthy eating. The theoretical part deals with the general meaning of carbohydrates, fats, proteins and other important substances for the organism. Furthermore, it deals with recommendations for healthy and balanced eating, nutrient supplementation, tips for a balanced diet, dietary measures for selected diseases and the consequences of poor nutrition on the human body. Last but not least, the dietary system and diets are mentioned in the work. A questionnaire survey method was used to draw up the practical part, where 168 employees were involved. The research group was made up of randomly selected hospital staff in different age categories with different education. The research group was divided into 3 groups by education. Then, these three...
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Determining the level of knowledge about proper nutrition at undergraduate students TV and sport
JANEČEK, Marek
The aim of the bachelor thesis is to determine the level of knowledge in the field of nutrition in students of physical education and sport and to determine the importance of knowledge about nutrition as part of the study of physical education and sport. The theoretical part contains information about health, healthy lifestyle, nutrition and nutrition in sport. In more detail, nutrition components such as proteins, fats, sugars, and vitamins are described. Here are also said the most common eating disorders, such as anorexia or bulimia and the most common alternative directions in the nutrition. The practical part deals detection of knowledge of students in the field of physical education and sport. The level of knowledge was detected by the research questionnaire method. Questionnaires were handed over to students during the lessons. The survey was attended by 73 students whose completed questionnaires were evaluated using graphs and tables. On the basic of detected the results, it was created an overview of the level of knowledge about good eating. From results show that a set of questions about the basic knowledge about healthy nutrition is at a very good level. It has also been shown that a group of issues relating to more advanced knowledge about healthy nutrition is at a sufficient level. The bachelor thesis could be further a contribution to creating the content of the subject of nutrition in sport.
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Vlivy působící na mléčnou užitkovost koz
LEDREROVÁ, Jindřiška
The purpose of this work was to evaluate the milking effectivness of goats from a selected breeding. The evaluation was executed in family farm Výrov, that is focusing on breeding the Czech Shorthair breed. The The evaluation took place from 2014 to 2016. It analyses chosen influences that affect effectivness with focus on age of the animal, size, milking amounts and fat and protein concentrations in milk. Analysed data were taken from breeding records and compared to the data from Czech farms. MIlking effectivness was 909 kg in 201, in 2015 it was 1015 kg and in 2016 it rose to 1130 kg of milk per lactation. Mean fat percentage dropped from 5,42 % in 2014 to 5,06 % in 2016. Mean protein percentage dropped from 2,75% in 2014 to 2,71% in 2016. The protein percentage rises at the end of lactation cycle in August, September and October. The breed maintains a very high fertility rate at 238,1 % in the long term.
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The illness of pre school age children in connection with level of vitamin D in blood
KAISEROVÁ, Klára
Literature and individual authors, for example, in the Czech Republic, Tláskal (2013) and Broulík (2013) agree and draw attention to the negative effect of vitamin D deficiency on a wide range of diseases. The aim of this bachelor thesis is to find out how low levels of vitamin D affect the occurence of respiratory diseases in pre-school and school children. A complementary subject of research is to determine the proportion of vegetable oils or animal fats used in the preparation of children's diet in the home environment. In connection with sun-light and vitamin D formation, I will also look at whether parents apply to children creams with a protective factor, or when. The theoretical part describes the basic information about vitamins and more specifically is devoted to groups of fat and water soluble vitamins. Another part of the theoretical work is dedicated to vitamin D, which deals with both basic information as well as detailed problems of the effect of vitamin D deficiency on the immune system of children. Furthermore, in the theoretical part of the thesis, the optimal plasma calcidiol saturation is mentioned, closely related to the research part of the thesis. In the practical part I worked with a set of 17 respondents in pre-school and school age, and they were divided into two groups. The first group consists of 12 respondents with recurring airway inflammation; the second group consisted of 5 "healthy" children who did not experience recurrent airway inflammation. By venipuncture (venous blood sampling), all patients were laboratory tested and then compared the blood vitamin D level with the physiological standard of the age group. The question of the fat ratio in the diet and the use of sunscreen was evaluated by a questionnaire for all respondents. From the processed results in our research group of respondents it has been shown that the level of vitamin D in blood in children with respiratory diseases is low. It has also been shown that in the preparation of the diet in both groups of respondents, vegetable oils predominate above the animal fats. The results showed that parents in most cases apply sunscreen creams in direct sunlight if they do not visit the sea most often in the Czech Republic. The overall factors that could have the most impact on the outcome of the whole practical part of the thesis are the small number of respondents overall.
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The influence of a high-fat diet on the parameters of body composition
Jelínek, Ondřej ; Coufalová, Klára (advisor) ; Petr, Miroslav (referee)
Title: The influence of a high-fat diet on the parameters of body composition Objective: Evaluation of the effects of a high-fat diet on weight, body composition and intervening variables in both diabetic and non-diabetic patients, comparing these effects with those of diets of lesser fat content, and an evaluation of these findings with latest dietary guidelines of WHO, FAO and Ministry of Health of the Czech Republic. Methods: The design of this thesis is a review of randomized controlled trials and randomized crossover trials. A total of 17 trials were included, regardless of their blinding and their energy or saturated fat restriction. No specification of inclusion criteria with regard to minimal sample size or minimal duration of the intervention was made. Results: The trials have shown that a high-fat diet produced on average greater weight loss in the short-term than a diet with lesser fat content, however, by 1 year the differences were not significant. No differences were observed between the effects of the diets on fat mass or fat free mass in any of the trials included. Trials comparing the effects of diets on appetite have shown that fat has a greater satiating effect than carbohydrate, but lesser satiating effect than protein. The findings didn't fully correspond with official...
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Students' Awareness about the Nutritional Value of Fats
Hlaváčková, Zuzana ; Marádová, Eva (advisor) ; Vodáková, Jitka (referee)
Bachelor theses is concerned with the fats in terms of nutrition, where fats are regarded as one of the basic nutrients in human nutrition. Specifically, is concerned with the characteristics of fats, their technological processing and importance in human boarding. Detail is focused on finding specific knowledge about fats among selected adults. The aim of this work is to clarify the extent to which selected adult overview of fats and what have the knowledge, which in turn can use in your everyday life when choosing foods and preparing meals. At the same time also to provide input for knowledge of fats, which are subsequently used in further work, which will focus on a different target group namely students from secondary schools and grammar schools. Keywords Fats, nutrition, margarine, fatty acids, cholesterol
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