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NaCl intake in the diet of patients with severe arterial hypertension
Křišťálová, Kateřina ; Petrák, Ondřej (advisor) ; Štrauch, Branislav (referee)
Arterial hypertension is a serious cardiovascular disease which has developed at around 2.5 million people in the Czech Republic. It is a civilization disease with progressive occurrence among the population of the Czech Republic. This bachelor thesis deals with the diet of the patients with the arterial hypertension with focus to the intake of the cooking salt in the food. Excessive amount of the cooking salt in the food is believed to be one of the main risk factors for the development of the arterial hypertension. The aim of this thesis is an evaluation of the particular dietary habits from the point of the nutritional therapy. Theoretical part of the thesis describes arterial hypertension its causes classification epidemiology diagnostics and last but not least its treatment. Practical part of the thesis is based on the anonymous questionnaire. Questionnaire is focused on the questions concerning basic demographic characteristics in the clinical treatment of hypertension and on the questions concerning non-pharmacological treatment i.e. nutrition (with focus on the cooking salt) and physical activity. The aim is to find out the quality of arterial hypertension patients' diet, their awareness of the proper diet, their adherence to the proper diet, whether patients avoid salty and improper food and their...
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Endothelin system and the role of salt in hypertension
Čejková, Soňa ; Vaněčková, Ivana (advisor) ; Soták, Matúš (referee)
Although hypertension is studied for several decades, this problem is still not solved. Moreover, its incidence increases. Most cases of secondary hypertension is associated with the kidneys, the most important organ regulating the volume and ionic composition of body fluids. If the kidneys are damaged, or intake of salt is excessive, they are unable to fulfill their role and blood pressure (BP) increases. Especially salt contributes to secondary hypertension. Excessive salt intake increases the volume of body fluids and subsequently increases BP, and secondary act on the mechanisms regulating BP, mainly the renin-angiotensin system (RAS) and endotelin (ET) system. Endothelin-1 (ET 1) is the main active peptide of the ET system. ET-1 is one of the most potent vasoconstrictors. It acts through ET receptors type A and B (ETA and ETB receptors), which belong to the family of receptors coupled with G-proteins. The effects of ETA and ETB receptors differ depending on the type of cells where they are located. For example, ETB receptors in vascular smooth muscle contribute to vasoconstriction, whereas the same receptors on endothelial cells of blood vessels mediate vasodilation (stimulating the production of NO). In the kidney, ET system affects excretion of Na+and water and contribute to the regulation...
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Dietary salt intake in preschool-aged children
Prchalová, Hana ; Bušová, Milena (advisor) ; Kudlová, Eva (referee)
Dietary salt intake in preschool-aged children Abstract This work is devoted to the intake of table salt in preschool children. Although salt has an irreplaceable role in the human organism, the human population is currently struggling with its excess in diet, which can lead to complications in patiens with arterial hypertension or other chronic diseases. Since the habit to salty taste is learned, it is advisable to reduce salt intake from childhood. The aim of this work was to find out how much table salt is taken by children of preschool age and what foods are its main source. The research involved 3 kindergartens, whose main cooks wrote down the amount of salt used in cooking for 10 days, another source of information about salt in food was menus and stock picking lists from which it was possible to find out how much salt did children in kindergarten take. The second research subject was 10 children whose parents wrote down exact amount of food and salt added to meals for 1 week. Subsequently, the results were entered into graphs and evaluated.The research shows that children consume almost 3 times more salt at home than in the case of all-day meals in kindergarten. The main source of salt in the home environment and in kindergartens are bakery products, despote the reformulations are taking place, there...
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Utilization of physicochemical and spectroscopic techniques in study of stress-response of cyanobacteria
Skoryk, Maksym ; Šedrlová, Zuzana (referee) ; Sedláček, Petr (advisor)
Tato bakalářská práce je soustředěná na zkoumaní cyanobakterií, vystavených hyper a hyposmotickým stresům. Na základě literární rešerše byly navžené vhodné analytické metody určené ke studiu dvou modelových organismu - Synechocystis sp. PCC 6803 a Synechocystis sp. salina Wislouch CCALA 192. Celkem čtyři metody byly použité k charakterizaci osmoticky zatížených bakterií. Průtoková cytometrie byla použita k vyhodnocení viability. Fluorescenční sonda SYTOX Blue poskytla důvěryhodnou informaci ohledně viability bakterií. Propidium jodid naopak poskytl nezřetelnou informaci. Optické vlastnosti cyanobakterií byly prozkoumané pomoci UV-VIS absorpčních a turbidimetrických měření. Termogravimetrická analýza byla použita pro mapování změn obsahu vody v osmoticky stresovaných buňkách. Tato metoda ukazala. že PHB-positivní Synechocystis sp. PCC 6803 jsou pravděpodobně vice odolné vůči hyperosmotickým stresům než PHB-negativní. Plynová chromatografie byla použita ke kvantifikaci vnitrobuněčného PHB, který činil přibližně 1-2 % suché hmoty PHB-positivních buněk.
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Porovnání vybraných jakostních parametrů Debrecínských párků se sníženým obsahem soli
Kozohorská, Klára
The diploma thesis is focused on meat products and the contents of salt in these. The theoretical part contains definitions and classification of meat products followed by a general description of the principles and methods used in the production of meat products, including the particular phases of their processing and the evaluation of their quality. Another part is dedicated to the specific characteristics of the Debrecen sausages, the ingredients used, and the production process. Moreover, the thesis deals with the basic facts about salt as well as with the disputed issues regarding the excessive consumption of salt, its consequences on people's health, and the possibilities of its reduction. The practical part of the thesis contains the evaluation of the quality criteria differences between the Debrecen sausages with the reduced amount of salt and those with the usual composition. The evaluation is based on chemical and microbiological analysis followed by the instrumental measuring of colour and sensory evaluation of samples.
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Technologie výroby a porovnání jakostních parametrů Špekáčků v závislosti na obsahu soli
Doleželová, Pavla
The diploma thesis deals with the production of Špekáček, which belong to small meat products according to legislation. The theoretical part summarizes the distribution of meat products according to the valid legislation, the description of individual technological steps in the production of meat products, and also a detailed description of the individual raw materials in production. This is followed by a chapter on Špekáček, their requirements according to legislation, production and their possible defects. In the practical part are evaluated chemical parameters of 4 batches with different salt contents (1.4 %, 1.6 %, 1.8 %, 2.0 %), their texture and evaluation by sensory analysis. The results were very good for all groups and met our expectations.
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Porovnání nutriční a senzorické jakosti vybraného masného výrobku z hlediska obsahu tuku a soli
Zapletalová, Nikola
The diploma thesis is focused on meat products quality assessment and assessment according to fat and salt. The theoretical part describes traditional and legislative division of meat products, raw materials used in meat production, processing technology operations and risks of fat and salt intake. The practical part included Debrecen sausages and Vienna sausages production. These sausages were made in two variants, one with 2% salt content (control sample) and the other with lower - 1.6% salt content (experimental sample). Sensory analysis of the Debrecen sausages didn´t prove statistical significant differences, Sensory analysis of the Vienna sausages proved differences in color, juiciness and saltiness. The results of the analysis may be related with saltiness but also different fat content. The questionnare survey of sausages popularity and salt consumption shows that men consume meat products more often than women and the important factor that influence buying decisions is mainly meat products quality and meat content in case of sausages. Respondents´ salt consumption exceeds the recommended daily dose.
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Sledování změny jakosti masného výrobku v závislosti na technologii výroby
Novotná, Ivana
Vysočina salami is the best known and the most widespread product of durable heat-treated meat products in the Czech Republic. Chemical, physical, microbiological and sensory parameters were examined for this product depending on salt content (2 % or 1,6 %) and grain size (1 mm, or 2 mm). There was found no difference that would be important from a technological point of view during comparing the fine and coarser grain in the Vysočina salami. By comparing differently salty products, lower salt content could cause manufacturing problems. By reducing the salt content, the drying time was prolonged, and the colour stability deteriorated. It is advisable to reduce the salt content to the lowest possible level in order to improve the health aspect of the consumption of meat products but at the same time the technological characteristics of the production are not affected. Finally, salt is important for the taste of the product. This was clearly demonstrated in sensory analysis. The analysis shows the Vysočina salami with 2 % salt addition has been more palatable to the consumer.
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Způsoby solení sýrů
Glanzová, Štěpánka
This bachelor thesis deals with the issue of salting cheeses. In the first part of thesis, we will focus on the general sorting of cheese, which describes how to distinguish different types of cheese production and the differences between them. The focus will also be on cheese production, where we can describe how we can influence production, but also what raw materials we use to produce cheese. The final chapter is the salting of the cheese itself, in which the effect of salt on cheese is thoroughly analyzed, including the exact specification according to the type of cheese we produce. The aim of this work is to acquaint the reader with the overall production of cheese, what is the effect of salting on the result cheese and what defects can cause bad salting.
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Porovnání vybraných masných výrobků se sníženým obsahem soli
Straňák, Lukáš
This diploma thesis is focused on meat products and salt content. The theoretical part defines and divides meat products according to the legislation and the technology of preparation. Single steps of meat production are also described. There are also mentioned methods of meat products evaluation in this part. Furthermore, the basic facts of salt and health complications related to its excessive intake are here also described. In the practical part are evaluated quality differences in mortadella sausage of two different recipes. The results of analysis show that it is possible to produce mortadella sausage with reduced salt content 1,4 % (instead of 2%) and without significant influence on quality. The questionnare survey shows that men consume meat product more often than women. And the most of the respondents buy meat products in supermarkets. Salt content on the food label is monitored only by a small amount of respondents. For this reason, further education needs to be done.
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