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Endogenous contaminants in food
Greifenthalová, Ivana ; Kočí, Radka (referee) ; Vítová, Eva (advisor)
This work is focused on the problematic of endogenous contaminants in foods. The overview of all important contaminants arising in foods during their processing and storage by influence of physical, chemical and microbiological factors is given here. The origin and occurrence in foods, biological effects, toxicity and possible health importance and also legislation requirements are described in single compounds. Finally, the possibilities of regulation of their production are shortly mentioned.
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Packing materials suitable for using in food industry
Marták, Radek ; Burianová, Hana (referee) ; Vítová, Eva (advisor)
Packaging material is an agent which is used for food protection against outer physical, chemical and microbiological influences and consequently for extension of food durability. This bachelor thesis deals with the properties of the most often used packaging materials and notices their suitability for each types of food. The objective is to make the literature overview of packaging materials, which are suitable for direct contact with food, to describe their basic characteristics, fabrication techniques and resulting possibility of use. Thesis also deals with the legislation valid for packaging materials and features principles of functionality for incoming packaging materials.
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L-ascorbyl-6-palmitate and its utilization in dietary and cosmetic supplements.
Palíková, Petra ; Zemanová, Jana (referee) ; Vránová, Dana (advisor)
Bachelor‘s thesis deals with the effection of antioxidants in foods and cosmetics supplements. Some antioxidants as vitamin A and beta-carotene, vitamin E and tocopherols and vitamin C as L-ascorbic acid and her derivate L-ascorbate-6-palmitate are described here. This derivate can by used as an accessory material in cosmetics and foods preparations, especially in the preparations that contain oil or fats, because as a lipophilic compound keeps them from getting rancid.
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Eating problems in kindergarten
BICANOVÁ, Martina
This thesis deals with nutrition of preschool children. It concentrates on the issue of eating in nursery schools. The theoretical part contains characteristics of a preschool child development and information on the basic components of nutrition and its importance to the human body. I mentioned the influence of dietary habits on the healthy development of the child population and analysed the negative factors that could adversely affect this development. The practical part includes directed interviews with staff of kindergartens in district Prachatice and comparison between current diets and diets before 1989 in these institutions. The intention was to find differences between these diets. With the change in the political system new possibilities opened up. School canteens can experiment with new recipes, diets include new healthy foods.
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The catering habits of the pupils between the ages of 12-15 in Trebon and surroundings
PLOC, Milan
In my Bachelor seminar work I am concerned with the theme of - The diet habits of the pupils at the age of 12 to 15 in the region of Třeboň. In the theoretical part there are characterised the terms connected with the nutrition. The individual chapters are dealt with the basic elements of the nutrition and its importance for human body. Then I mention the overweight, the obesity and the eating diorders, that can influence the health of children. My research targets the diet habits of the children. It consists of 3 days monitoring questionnaires of the childrens´s diet. The aim of my research is the detection of the nutritional values of the particular foods and the energetic profit of the children during the day.
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