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The comparison of drinking regime of obese and non-obese type 2 diabetics
Görnerová, Lucie ; Vařeka, Tomáš (advisor) ; Škrha, Jan (referee)
This bachelor thesis is focused on topics of type 2 diabetes mellitus, obesity and drinking regime from the point of view of nutritional therapist. Objective of the bachelor thesis: Comparison of drinking regime in obese and non-obese type 2 diabetics. Methodology: The practical part of the bachelor thesis compares the drinking regime of obese and non-obese patients with type 2 diabetes. It monitors the quality and quantity of the proband drinking regime. There were 16 patients with type 2 diabetes approached in Diabetic Outpatient IV. of the VFN's internal clinic. 8 probands completed the research and their results are presented in the bachelor thesis. The participants filled out a form for seven days before and after the training seminar. They wrote down the quantity and type of drunk drinks. Prior to the training seminar, they filled out questionnaire number 1 focused on the patients' awareness about drinking regime in type 2 diabetes. After this seminar, they completed questionnaire number 2 examining the difficulty of monitoring compliance with this drinking regime. Questionnaire no. 2 tried to find out whether probands had thought about their drinking regime when putting it down and how they were motivated to take part in an educational seminar. Results: probands were divided into obese and...
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Sensory evaluation of drinks enriched with extracts of herbs
Scholzová, Kristýna ; Pořízka, Jaromír (referee) ; Vítová, Eva (advisor)
This diploma thesis deals with sensory evaluation of herbal non-alcoholic beverages, being a part of a new product development. The theoretical part provides information concerning chemical composition, health effects, food applications and aroma compounds of the herbs of interest (peppermint (Mentha piperita), sage (Salvia officinalis), St. John’s wort (Hypericum perforatum) and lemon balm (Melissa officinalis). Another topic is a description of sensory methods, requirements and arrangement of the analysis, statistical methods, and also technological processes leading to herbal syrups and beverages production. The practical part comprises sensory analysis of a few, newly designed, formulas of one-component and two-component alcohol free herbal beverages. The sensory panel consisted of 40 students of master's and also doctoral study programme at Faculty of chemistry, University of Technology Brno. Four subsequent experiments are introduced, each of them consisting of a few sensory tests and including corresponding sensory forms attached. The sensory tests arrangement was based on currently valid Czech Technical Standards, using a ranking, descriptive, paired comparison, sensory profile testing and scaling methods. For the purpose of statistical evaluation, Friedman, Kruskal-Wallis, PCA and Faktor analysis were used. Level of abilities and sensory experience of panelists were found comparable to consumer testing. The results include sensory characteristics of all of the beverages tested. In general, the one-component beverages were preferred to the two-component beverages and the additive colouring with aronia concentrate wasn´t found any benefitial, from the sensory point of view. The consumer questionnaire proved all of the samples to be very promising, but based on the sensory results, we would consider the mint and the sage-mint beverages being the most potentialy applicable samples.
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Trace speciation analysis of arsenic in beverages
Fajgarová, Aneta ; Matoušek, Tomáš (advisor) ; Spěváčková, Věra (referee)
The aim of this bachelor thesis was to determine the toxicologically important arsenic species in beverages (beer, wine and apple juice) with minimal sample preparation. Determination of arsenic species was performed by selective hydride generation of arsenic hydrides with cryogenic collection under liquid nitrogen and detection by atomic absorption spectrometry. In all the samples only inorganic arsenic was found, methyl substituted species were below the limit of detection. The method is suitable for speciation analysis of arsenic in beverages. Detection limits are low enough, the determination is not influenced by the sample matrix. The results were also in good agreement with the determination of total arsenic after mineralization by ICP-MS. Since there is no specified maximum arsenic content in beverages, measured concentrations were compared with the limit for drinking water (10 μg l−1 ). All samples were under this limit, except for one sample of apple juice, which arsenic content was about twice higher. Key words speciation analysis, atomic absorption spektrometry, hydride generation, arsenic, beverages
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Analysis of the composition of drinking regime of high school students CR
STAROBA, Zdeněk
Bakalářská práce se zabývá studiem pitného režimu žáků středních škol v České republice. Práce je rozdělena na dvě hlavní části teoretickou a praktickou. V úvodu teoretické části se zabývám významem vody pro lidský organismus, dále obecnými zásadami pitného režimu u středoškolských studentů. Součástí práce je rešerše dostupných publikací, vztahujících se k danému tématu. V závěru se věnuji zařazení pitného režimu žáků ve výuce v jednotlivých předmětech na středních školách. V praktické části je popsané výzkumné šetření, které proběhlo mezi žáky středních škol. Ke sběru dat jsem zvolil dotazníkovou metodu. Dílčí výsledky jsou charakterizovány a diskutovány v závěru práce.
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Meal and Potions in the Literature of Czech Middle Ages and Renaissance
HYNEŠOVÁ, Eva
The thesis is focused on food and beverages in the Middle Ages and in the Renaissance. The author drew not only from the primary literature of that period, but also from the secondary literature, especially the works of contemporary historical Magdalene Beranova and Čeňka Zíbrt , scientists, who published a reissue of traditional Czech cookbooks in the 19th and 20th centuries. The aim is to describe the method of preparation and consumption of food and beverages , including the discovery of the former dining, a form of old Bohemian cuisine. In the penultimate chapter, the student will devote medicine and quackery . The last chapters are dedicated to analysis of literary texts in selected foods .
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Introducing of method of pyridoxine determination by liquid chromatography in food products and resources
Nechyba, Ondřej ; Benešová, Karolína (referee) ; Vespalcová, Milena (advisor)
This master‘s thesis deals with quantification of vitamin B6 in beverages, food supplements and raw materials in food industry. The literature retrieval part summarizes general information about vitamines, vitamine B6, nicotine acid and vitamine B1. Further on in this part there is described principle of high pressure liquid chromatography and quantification of individual vitamines. In the experimental there are listed used tools, apparatus and chemicals. There is described preparation of idividual samples of food supplements, energy drinks, multivitamine drinks, beers and brewer’s malts. This chapter also contains information about chromatographic separatory systems Shimadzu and SpectraSystem. The quantification was performed by high pressure liquid chromatography on a reverse phase with gradient elution and two ways of detection, fluorescent and spectrofotmetric. The result of experimental activities and vitamine content in analysed samples are presented in the next chapter. In the final contains summarization of results obtained in experimental part. The maser’s thesis was measured in the laboratory of Institute of Food Science and Biotechnology, Faculty of Chemistry, Brno University of Technology.
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Drinking regime of the primary school children in the South of Bohemia
SOBÍŠKOVÁ, Pavla
This bachelor thesis is dedicated to a drinking regime of children in primary school age. The theoretical part deals with the function and composion of the water as the most important aspect of human life and nutrition. This part of also contains a recommended daily fluid intake in children. Attention is also paid to dehydration. The practical part is based on analysis of the defined assumptions that are proved by questionnaire survey. The main objective of the practical part is to discover the drinking habits in children, if children prefer to sweet drinks to water and if they have an awareness of dehydration.
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Fluid intake by adult´s population in the region of the South Bohemia
SRBOVÁ, Lenka
Graduation theses deal with fluid intake of adult population in South Bohemia. This work is processed in two part. In theoretical part deal with adulthood (developmental stages, physical and psychological changes). Deal with water and meaning waters in body, need for liquids, fluid intake and drinks description. In practical part I devote research when I find how adult population in middle age care about fluid intake, what most often consume , how often consume alcohol, coffee, coke and energy drinks in what quantity.
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The drinking regime of students selected faculties of Economics.
HRUBÝ, Radek
In my thesis I deal with students drinking regime of University of Economics. In the theoretical part was literature review available literature related to the topic. I caught the theme from different perspectives. First I dealt with the question of how the human body manages water, in the second part I focused on various kinds of drinks from the perspective of their suitability or unsuitability of involvement in drinking regime. In the third (research) part I focused on what is the generic composition of beverages involved in drinking mode, the volume of ingested fluid, the timing of income, the environment, the manner in which it is implemented drinking regimen University of Economics. In the practical part of the research methodology is described. I chose the questionnaire method, which was used for respondents University of Economics. I used a questionnaire of our own design.
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Možnosti ovlivnění mikrobiologické čistoty potravin pomocí léčivých rostlin
Havelková, Lucie
Object of this thesis was to observe the microbiological purity of the juice and possible influence on purity by using extracts from selected species of medicinal, aromatic and culinary plants (MAPs). Presence of groups of Clostridium, Bacillus, E. coli, Enterococcus, Pseudomonas, molds and yeasts, psychrotrophic microorganisms and the total bacterial count was evaluated. Extracts of these kinds of plants were added to opened juice containers: fennel (Foeniculum vulgare var. dulce, L.), chamomile (Matricaria recutica, L.), hop (Humulus lupulus L.) and caraway (Carum carvi L.). Very good results after adding the extracts were achieved in growth restriction of groups of Clostridium, Bacillus, E. coli, Enterococcus and Pseudomonas. The extracts did not affect the growth of psychrotrophic microorganisms, molds and yeasts.
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