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Comparative study eating habits university students.
RABOVÁ, Livie Dominika
My bachelor thesis deals with the analysis of eating habits of health education students and physical education students at the Faculty of Education of the University of South Bohemia. The theoretical part is focused on the basic components of nutrition, energy intake and expenditure, nutritional directions, physical constitution and adolescence. In the practical part the data provided by the students who record the composition of the diet into the application kaloricketabulky.cz. The focus of the thesis is on the intake of proteins, carbohydrates, fats and energy intake.
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Comparative study eating habits university students.
ILLEOVÁ, Annemarie
My Bachelor thesis named "Comparative study of eating habits of university students" is focused on eating habits of research file, i.e. students from the fields of Health Education and National School. The theoretical part involves clarifying the impact of nutrition on an individual's health, describing the composition of the diet, from the point of view of macronutrients. The practical part analyses and evaluates the data collected from students. They provided the results of their weekly food income recorded in an application kaloricketabulky.cz. The thesis is focused on intake of fats, carbohydrates and proteins compared to the average recommended standards.
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Určení a kvantifikace mastných kyselin ve vybraných rybích produktech
ONDROUCH, Petr
Determination and quantification of fatty acids in chosen fish products This study is dealing with fatty acids, their nutritional value for human health and the prevention of cardiovascular and other civilization diseases. We introduced catfish Clarias gariepinus biology and importance for the aquaculture and also as a candidate for a valuable source of n-3 PUFAS. The chemical-analytical approach was used to determine content of fatty acids in chosen meat products from mentioned extraordinary fish. Extraction of lipids, derivatization of fatty acids and gas chromatography (GC FID) were performed. Furthermore, the meat products from the Clarias gariepinus were compared with classical pork products - sausages. The results showed that fish products seem to be a valuable source of docosahexaenoic and eicosapentaenoic acid, the "classical" sausages, on the contrary, contain none of the desired fatty acids. Additionally, the fish products are designed as sausages and therefore resemble the "classical" ones which could be attractive even for the conservative consumers. Consumption of fish products will lead to elevation of daily intake of n-3 PUFAs and thus positively influence the common health by preventing cardiovascular and other civilisation diseases.
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The presence of omega-3fatty acids in the nutrition of children in preschool and school meals.
STROUHALOVÁ, Eliška
Nutrition and diet in general are the factors that can be used in the development and evolution of many diseases, that can occur in preschool age. Therefore, the appropriate composition of the diet is very important as for the proper growth and development of the child's body, but also for the function of certain children's organs. This diploma thesis is focused on the nutrition of children in preschool and school meals and on the consumption of omega 3 fatty acids and their filling of the consumer basket in the fish commodity according to the standard in individual years. Omega 3 fatty acids have a huge impact on human health and are an important element for children, which contributes to their health and to the prevention of the occurrence of non-communicable diseases of mass occurrence (diabetes, obesity, etc.). Theoretical knowledge, which is formulated in the theoretical part, were obtained from scientific and professional publications or periodicals, which are searched in databases of scientific and scholary literature. The actual part contains the results of filling the consumer basket in the fish commodity according to the standard at six primary school cafeterias, which are located in the Czech Republic and compares the results with the recommendations of the Decree of the Ministry of Education of the Czech Republic nr. 107/2005.
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Monitoring the nutritional profile of edible fats and oils after culinary treatments
Chadimová, Markéta ; Vítová, Eva (referee) ; Němcová, Andrea (advisor)
This diploma thesis studies changes in the nutritional composition (especially fat changes) of selected fats and oils after various culinary treatments and during their storage under unsuitable conditions. Fats and oils are classified as so-called triacylglycerols, ie they are composed of glycerol and three fatty acids. It is the fatty acids bound to glycerol that determine the properties of fat and its stability. Eight types of fats and oils (sunflower oil, rapeseed oil, olive oil, coconut oil, linseed oil, butter, ghee and lard) were used for the analysis. The flaxseed oil sample was stored for 3 months in unfavorable storage conditions, ie in the light and in the heat. Other fats and oils were used for frying, baking, stewing, grilling and frying meat and onions. The aim of the work was to compare changes of fatty acids, changes of fat numbers and compare the amount of vitamin E contained in individual oils before and after culinary treatments. The results of the analysis showed that fat samples did not show significant changes in fat numbers, fatty acids or vitamin E after culinary treatments or improper storage. From this I conclude that fats and oils have been exposed to high temperatures and unsuitable conditions for a short time. The largest difference in the composition of fatty acids was measured for sunflower oil, where a higher amount of trans fatty acids was measured after treatment and overall a lower proportion of PUFA was measured than before treatment. As sunflower oil has a high content of polyunsaturated MK and a low smoke point, this result was expected. The highest concentration of vitamin E was found in rapeseed oil.
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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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The Importance of Nutrition, The Quality and Effective Doses of Food Suplements EPA/DHA
Krčmářová, Miluše ; Pejšová, Hana (advisor) ; Chrpová, Diana (referee)
The fats should be understood as a necessary part of a diet and their income should be assessed from the energetic point of view, as well as fats to other nutrients ratio and the kind of fatty acids contained. After a period of total refusal of fats consumption as the cause of obesity and civilization disease occurences, the opinion, that it's not good to remove them from the diet because has prevailed. The reason is there might arise a deficiency in unsaturated essential acids, which are necessary to secure many functionalities in the organism. Among the interest became the polyunsaturated fatty acids with their low presence in the central european diet. This is related to the topic of dietary supplements with omega-3 fatty acids, which is the main topic of this thesis. The goal of this bachelor thesis is to sum up the importance of food supplemens with omega-3 fatty acids usage, to compare quality of the most common products and to bring information about their effective recommended doses. The main focus has been finding reasons why clients of a chosen pharmacy are looking for these products, whether there is a dirtect connection between their health difficulties a their selection of concrete product and what influences their choice. Further, the level of their knowledge about the quality of...
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Možnosti identifikace tuků a metody detekce jejich záměny
Nečasová, Markéta
In my bachelor thesis I deal with the possibilities of identification of fats and methods of detection of their confusion. The first part generally describes fats from a chemical point of view and their food and non-food uses. Next, the fat distribution to individual groups and also some physical properties of fats. In the second part I describe some selected methods that are useful in this issue and these methods can easily detect and recognize fats in food. In the last part of my bachelor thesis I deal with several selected types of oil plants I characterize.
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