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Eating Habits of High School Students
Chudárková, Pavlína ; Bunc, Václav (advisor) ; Panáčková, Michaela (referee)
(in English) Aims: The aim of the diploma thesis was to monitor the eating habits of students from chosen high school which is located in Prague. These habits were taken into consideration with regards to social aspects of food and the causes of overweight and obesity. Methods: Qualitative research was used as the default method to determine the objective of the thesis. Based on literature review the survey was created. The respondents subjectively evaluated a set of questions relating to food and eating habits. Results: According to the findings, a major impact on eating habits of high school students has a family in general or household, in which students live. Cooking trend at home plays an important role, even when talking about boom in eating at restaurants and fast foods. Regardless of household income, students are used to really eat most often at home (breakfast and dinner) and at school (lunch). As for eating habits, respondents, from the vast majority, do not pay any attention to this process. And even if the results of the research showed that a large majority of students think they eat healthily, then less than half of them is not satisfied with own weight. Household income therefore has no significant effect on the eating habits in selected high school students. According to the...
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Czech singles Lifestyle with Focus on Eating
Vondrášová, Kateřina ; Remr, Jiří (advisor) ; Martinová, Marta (referee)
Czech Singles Lifestyle with Focus on Eating Kateřina Vondrášová Abstract Thesis deals with the issue of singles lifestyle with particular regard to food and eating. The phenomenon of gender free attitude towards series of activities in the life of singles (in other words the standpoint on the social world and practices that occur in it independently on one's sex/gender) was identified through in-depth semi structural interviews with people, who rank themselves among singles. It appears mainly in the area of relationships with friends, in the sphere of intimate (sexual) relationships, in the area of household keeping and, last but not least, in the attitude towards the food preparation, cooking and eating generally. This phenomenon is tightly related to the phenomenon of self-opening, in other words crossing the border of the private sphere of household and the entrance into the public space not just in the spatial sense but also in the social sense. Singles contribute to the social life and solidarity of society thanks to their everyday strategies - it is an opposite trend than the one which is associated with singles stereotypically. The result of the grounded theory application, which also includes the determination of schema explaining singlehood phenomenon, was the discovery of a distinctive phenomena...
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Food as a culturally social phenomenon, gastronomy not only in the arts
Procházková, Jitka ; Šmíd, Jan (advisor) ; Kafková, Helena (referee)
Bachelor thesis "Food as a culturally social phenomenon, gastronomy not only in the arts" is concerned with a phenomenon of food in a wider context of sociocultural and artistic areas as an instrument of world's "estetics" and a human movement via the food. It contextually arranges a view into formally very rich area of basic and also "above standard" human needs. Its aim is familiarization and connection of ethic codexes during the preparation, serving and consumption of food in different cultures and in art.
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Cereal in the medieval culture of the Czech lands
Freiová, Kristýna ; Czumalo, Vladimír (advisor) ; Hubáček, Ondřej (referee)
Agriculture makes its first appearance in human history about 12 000 - 5 000 years ago. Around that time, people took to a sedentary way of life so they could primarily till the land and grow the grains which they had come to know in their wild varieties. This new way of life gradually changed the social and cultural order. A return to primeval living was not impossible, though. Before the Slavs arrived on the territory of what is today Moravia and Bohemia, various Indo-European tribes had already pursued agriculture in our part of the world, chief among them the Celts and the Germans. The Slavs, which came from the eastern part of Europe, probably in the second half of the 6th century, built upon the farming of these erstwhile peoples. After the rise and fall of proto-states, for which evidence has survived only in the case of Great Moravia, an early Bohemian state took hold. In the local culture, grain played an indispensable role. Farming was the main livelihood of the entire populace. Crops of choice at the time were millet, einkorn, and emmer wheat, which gradually gave way to common wheat and barley. The land was tilled with wooden hoes which merely cut furrows in the soil. The grain, which was harvested using sickles, was stored in pits in the ground. To improve digestibility of the grain...
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Anorexia Nervosa and Its Long-term Impact on Treated Patients
Štolfová, Lucie ; Marádová, Eva (advisor) ; Kovaříková, Miroslava (referee)
TITLE: Anorexia Nervosa and Its Long-term Impact on Treated Patients AUTHOR: Lucie Štolfová DEPARTMENT: Department of Education SUPERVIZOR: PeaDr. Eva Marádová, CSc. ABSTRACT: This bachelor thesis deals with the psychiatric disorder called anorexia nervosa. The thesis aims to highlight the signs and symptoms, which are particularly characteristic for this kind of eating disorder. The most important goal is to prove that anorexia is a chronic disorder, lasting perhaps several years to decades. Secondly, the thesis also demonstrates which habits still remain with patients even after they had gone through the treatment and tried to return back to their everyday lives. The theoretical part defines anorexia nervosa, shows its historical background, aetiology, epidemiology, treatment, physical complications and prognosis. The practical part evaluates information from respondents who had been diagnosed with anorexia nervosa and gone through medical/psychiatric treatment. The method used was of a qualitative nature, this included a written questionnaire consisting of semi-open questions which was followed by an individual semi-structured interview. KEY WORDS: Anorexia nervosa, signs, eating disorder, food, habits, body, diet.
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Czech food blogosphere and its development
Bambušková, Martina ; Nováková, Petra (advisor) ; Zábrodská, Kristina (referee)
The thesis deals with the Czech food blogosphere and its development. It describes food studies and theoretical disciplines which had participated on the development. It presents current trends of online gastronomy. It defines blogs with the short note of the Web 2.0, describes their history. Also mentions the authors of the blogs as online influencers who might influence own readers and their opinions. It is followed by the history of foreign and Czech food blogs with their main representatives. Commercial possibility of blog and professionalism of bloggers is also mentioned. Part of the thesis presents the external and internal motivations to write blog. Shortly, the thesis describes the critism of food blogs and also the plagiarism issues. The thesis presents the future of blogging as well. The conducted qualitative research is based on six semi-structured interviews with food bloggers and deals with their opinions of the Czech food blogosphere and creating and maintaining the blogs. It researches their motivation to write and tries to find out the positive and negative aspect of blogging and presumed development of Czech food blogs.
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Ethnicity and entrepreneurship: Social relations in Turkish restaurants in Prague
Hora, Matěj ; Grygar, Jakub (advisor) ; Uherek, Zdeněk (referee)
Matěj Hora horamat@gmail.com Stránka 1 z 3 Abstrakt: Práce přispívá do současného stavu poznání na poli výzkumu etnického podnikání a etnických restaurací. Pomocí etnografického přístupu a kombinace terénního výzkumu a opakovaných rozhovorů tato práce blíže zkoumá turecké kuchaře v pražských restauracích. Přesto, že turecká menšina není v České republice početná, restaurací nabízejících turecká jídla je zde mnoho. Nejprve je tedy analyzován prostor, ve kterém se výzkumník pohybuje, poté je rozdělen na dva hlavní typy restauračních zařízení. Hlavní identifikovaní aktéři jsou zasazeni do v sítě vztahů a tyto vztahy s tureckými kuchaři jsou následně interpretovány. Těchto významných vztahů je v práci identifikováno celkem šest. Vztahy s tureckými dodavateli, s rodinou a tureckými zákazníky, jsou označeny jako vztahy intraetnické. Vztahy s ostatními dodavateli, českými zákazníky, netureckými muslimskými zákazníky a ostatními prodejci, jsou potom označeny jako vztahy interetnické. Zachycené vztahy jsou vzájemně propojeny pomocí jídla a procesů s ním spojených. Pomocí důvěrně známých chutí, receptů a ingrediencí se kuchaři vztahují k domovu a skrze jejich nabídku, a to zejména domácími jídly, se prezentují českým zákazníkům. Prostřednictvím jídla nabízeného českým zákazníkům vnímají Čechy jako konzervativní,...
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Factors of success of TV Chefs-"Cooking showorthiness"
Burianová, Kateřina ; Reifová, Irena (advisor) ; Baslarová, Iva (referee)
There is only little attention payed to cooking shows in academic world. Mostly only mass media and public give their opinion on this topic. Due to many shows that exist and their spread, it is sufficient to concentrate on them also in academic writings. This diploma thesis tries to define cooking shows as genre. In analytic part it concentrates on one important aspect of cooking shows - their chefs. At first this thesis gives theoretic ground to cooking shows. It describes theories which are dealing with food. Then it takes a look on theories describing processes in contemporary culture. It is followed by chapter about reality TV and reality shows. History part about cooking shows contents also description of most important cooking shows and their chefs, both foregin and Czech production. At the end of theory part the position of cooking shows as TV genre is stated. In this thesis, new and unique term was created - TV chefs' values. It describes set of factors, which are important for TV chefs' to have to suceed. These factors are natural acting, sense of humor, loving food and vocational education in the field. The reseaarch was based on watching three cooking shows and interviews with people responsible for choosing chefs to these cooking shows.
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