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Web Application for Dietary Plan Creation
Matějíček, Vojtěch ; Zendulka, Jaroslav (referee) ; Bartík, Vladimír (advisor)
The aim of this bachelor's thesis was creation of a web application which generates daily menus based on measuring body losses. User creates records of his losses at regular intervals. Food in these menus correspond to food or dietary plan that user chooses from three implemented plans. Therefore, getting familiar with principles of creating web applications and studying theory of implemented dietary plans were both part of this thesis. Application provides opportunity to review recipes and creates shopping lists. Recipes, menus and shopping lists can be printed. User registers and logs in the application with his e-mail and password.
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Nutritional indicators of competitive and profesional cross-country skiers
Wűrzová, Anna ; Vilikus, Zdeněk (advisor) ; Tuka, Vladimír (referee)
This bachelor thesis is focused on nutrition indicators for competitive and profesional cross-country skiers. The main aim of the thesis is to describe the importance of the sports nutrition for endurance athletes and to compare different diets for two differently capable groups of cross-country skiers. The thesis is divided into two parts. The theoretical part comprises information about the physiology of cross-country skiing, in particular the important function of metabolism and morphological characterization of the cross-country skier. Furthermore, it describes specific requirements of the endurance athlete on a diet, individual macronutrients and micronutrients and describes proper diet supplements for endurance sport. The practical part summarizes results received on the basis of evaluation of the questionnaires about the characterization of the training and respondent's four-days-menus. The research data collection involved eight profesional and eight competitive cross-country skiers from the age 20 to 32. It was established that the profesional cross-country skiers have higher training capacity and therefore higher expenditure of energy than competitive cross- country skiers. The sportsmen's menu evaluation referred to the diet differences between both groups. The recommended energy intake...
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Problem of obesity in chosen multi-generational family
Dolejší, Simona ; Marádová, Eva (advisor) ; Dohnal, Karel (referee)
- 9 - ABSTRACT: The bachelor thesis deals with obesity in a multi-generational family. Strives to characterize and analyze the progress of the disease, to map other health complications that accompany obesity, outline ways to reduce the weight and try to analyze the causes of occurrence in the selected family. In the theoretical part is used the method of expert analysis of literature. The experimental part includes case studies of five members of the selected family, which contain basic personal data, personal and family medical history, energy calculations, weight changes with charts and sample menus with the evaluation. The obtained data were processed and analyzed using the energy calculator. The results showed deficiencies in diet and low physical activity for all members of the selected family. In conclusion, I can say that the cause of obesity in this case can be found in takeover of the life style. KEYWORDS: obesity, body weight, complication of health, menu, diet
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MY CODE/WORLD
Franková, Anna ; Zálešák, Jan (referee) ; Macháček, Mikuláš (advisor)
My Code/World is a personal artistic research of the environment in which I work as a programmer - not a physical environment, but the virtual environment of a computer interface. This research has been taking place since roughly October 2016 and its result is a collection of loosely connected pieces (sketches, experiments), that will be presented as an installation within the studio space of the Studio Graphic Design 2, Faculty of Fine Arts, BUT.
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Comparison of the meals quality in selected elementary schools in Vysočina and in South Moravian Region
VEVERKOVÁ, Dagmar
The graduation thesis compares school meals at selected schools in the South Moravian Region and in the Vysocina Region. The South Moravian region represents schools in the district of Znojmo, especially The Primary School Jevisovice, The Primary School Kravsko and The Primary School Prague in Znojmo. The Vysocina Region is represented by schools from the district of Trebic, especially The Primary School Budkov and The Primary School Jemnice. The theoretical part is devoted to the individual nutrition, nutritional recommendations, children's eating habits and proper nutrition at schools. Moreover, the thesis deals with general knowledge of HACCP and the consumer basket. In the practical part I evaluate five selected canteens and compare them with each other. In the chapter Results I describe the individual parts of the kitchen facilities, such as storage rooms, dining rooms and the kitchen itself. From each of the school canteen I was given internal documents with photographic documentation. Due to these facts and dialogue with the leadership of both equipments and canteens, I received information about the internal rules of the kitchen. Principally, I focused on observance of critical points with HACCP and control of production diagram in all establishments. I requested the protocols of critical control points for the month of September or October 2014 from each of the school canteen. The school canteen managers have given me the fulfillment of the consumer basket in two months, particularly in September and October 2014. The performance of the consumer basket is closely related to monthly menus. I had the opportunity to read out from the menu which ingredients cooks use and also whether the meals are changed regularly or are still the same. There are two questionnaires in this chapter. The first questionnaire was distributed to the head of school canteens. The manager of each school canteens fill in the questionnaire according to real information. The questionnaire concerns an operation of the school canteen. The second questionnaire was distributed to pupils and teachers. They evaluate served meals and surroundings of the school canteen. The results point out to the quality of school meals in the school canteens. In conclusion of this work I can say that it can not clearly identify which the school canteen cooks healthily and is the best one. Each school canteen is unique in something, but all school canteens cook meals which are suitable for children. The school canteen of Primary School Budkov takes care of their diners great. They create different catering programs for pupils during the year. They organize the days of foreign cuisine. The pupils can make up their own menu and cooks prepare the meals on request. The Primary School Jemnice has appropriately designed storage areas and modern kitchen facilities. The school canteen of Primary School Jevisovice indulges the food supplement for their pupils every day (fruit, vegetable, candy bar, pudding, salad and others). The school canteen of Primary School Kravsko offers a variety of salads and fresh fruit for their pupils. The drink is provided as herbal tea or fruit tea with lemon or juice. The school canteen of Primary School Prague in Znojmo has a modern kitchen equipment and a dining room. The dining room is painted beautifully above the dispensing window. They prepare tasty snacks for their pupils in the morning. The selected school canteens regularly change meals or they modify meals completely. The food supplements are served with main meals at least three times per week in all school canteens. All school canteens cook varied and nutritionally balanced meals with the different food supplements. They often add a cereal product and a healthy side dish. If it continues, these school canteens will be healthy canteens. Nevertheless, the parents of these pupils should know that their school canteen is really the best one.
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Mobile Application for New Students at the FIT BUT
Muráň, Michal ; Zachariáš, Michal (referee) ; Kajan, Rudolf (advisor)
The study deals with the creation of mobile application for Windows Mobile 7 operating system, which serves to simplify the study to new students at the faculty of the FIT BUT. The theoretical section deals with the acquirement of feedback from students suggesting particular elements of application. On grounds of obtained information, proposal of content and boundaries has been made. The practical section deals with the implementation of the application´s functionality.
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Utilization of ANSYS Workbench program at power electrical engineering
Partl, Tomáš ; Aubrecht, Vladimír (referee) ; Kuchyňková, Hana (advisor)
In its first part this Master´s thesis describes creation of electronic database design in Raster Design 2009 program as an effective form of storage only for paper documentation. The second part of my thesis provides calculation of primary and secondary winding of current instrument transformer of over-current conduit through the winding and influence on other parts of transformer i.e. error of transformer or increasing magnetic induction core and others. The last third part is focusing on usage of ANSYS Workbench in power electrical engineering. The thesis shows specific example of warming of current instrument transformer (thermal analysis) and comparing the results with theoretical (calculated) values.
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Types of Text in "Menus" in Germany and Austria: Introduction and Sample Analysis
MRÁZOVÁ, Petra
This bachelor thesis focuses on the specific types of text "Menus", where it deals with its similarities and differences on 40 samples from Germany and Austria. The theoretical part is focusing on the basic qualities of this specific text type. An analyse of ten menus from northern, central and southern Germany and from different parts of Austria will be done in the empiric part. The bachelor thesis focuses on the structure of menus, its diatopic specifics of using vocabulary regarding the field of gastronomy (Kloß vs. Knödel, Kartoffel vs. Erdapfel, etc. ) from the point of view of the semantics and word formation.
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Representation of cereal products and their quality in the diet of basic school pupils and university students
JURÁK, Ondřej
In the theoretical part of the diploma thesis there was described food of cereal character including school nutrition programmes and their representation in the diet of basic school pupils and university students. The interview focused on the representation of cereal products and their importance in the diet is described in the research part of this diploma thesis. The interview was made in the groups of pupils in higher basic schools and university students. When evaluating the questionnaire survey, there were assessed the quantity, individual types and quality of commonly consumed cereal products and the level of eating habits of respondents in accordance with the principles of good nutrition. After evaluation of the interviews it was found that basic school pupils have worse all-day eating habits than university students. It was confirmed mostly by the answers of the questions relating to breakfast, mid-afternoon snacks and total number of meals during a day. University students prefer wholegrain products more than basic school pupils. Pupils of higher basic schools have lower knowledge level of cereals than university students.
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Evaluation of Food Variety in Selected School Canteens in the South Bohemian Region
DALIHODOVÁ, Andrea
These factors include also eating in school canteens. By this we understand nutrition services for children, pupils, students and other people whom this food is offered within material sustaining, full direct social security or within preventive care by whole day services or boarding services. In the interest of following nutrition doses, there has been set up so called consumer basket of foodstuffs.The theoretical part focuses on explaining of the term of school nourishment and form.The main aim of my diploma work was to appraise variety of school lunches in chosen school canteens according to months menus from the nutritious point of view.Partial targets were focused on assessing the quality of lunches according to the consumer baskets of foodstuffs and appraising the method of school canteens of drawing up their menus. In the practical part there has been presented own research and its results. The research for this diploma work started in November 2012 and finished in February 2013. Practical part of this research was worked out on the base of quality research. The choice of searched subjects happened with the aid of pure intentional research. The data file was constituted by menus from December 2012, January 2013 and February 2013 and by the consumer baskets of foodstuff for the same season. The analyses of variety of foodstuffs and was supplemented by half-structured interview.I prepared five researching questions before assessment of the research that were answered during the research. These questions were: ?Do the coefficients of variety of foodstuffs agree with the criteria of canteens? ? ?Do the school canteens fulfil the set up norms for recommended fulfilling of the months consumer basket of foodstuffs? ? Does the management of the school canteens follow the recommended principles of a healthy diet while preparing their menus? ?Do school canteens provide various structures of recipes, dishes and technologies? ? ?Can the offer of dishes in school canteens be improved? In the first part I firstly concentrated on appraisal of variety of soups in school canteens. The variety was appraised on a month bases for each canteen. Next I focused on appraisal of variety of main dishes, side dishes and food supplements. The results were registered in well arranged charts. The next part of diploma work focuses on appraisal of consumer foodstuffs baskets.The last part contains interview with the management of school canteens.I have also managed to get answers to asked research questions so I could set down hypothesis. According to the answers I set three hypotheses. The first one is: ?The chosen school canteens from South district provide their diners with various foods and follow the principles of a healthy diet. ? I came up to this hypothesis while looking for answers to researching questions focused on variety and composition menus. The answers to the research questions helped me in formulation the second and third hypothesis: ?School canteens fulfil set up norms for recommended month consumer foodstuffs basket for commodity meat, milk, dairy products, free fat, free sugar, vegetables and potatoes.Third hypothesis was formulated as follows: ?School canteens don´t fulfil set up norms for recommended month consumer foodstuffs basket for commodity fruit and legume. The management of these canteens get further education in the area according to the interviews. I think that this diploma work can be used as an information material for educating workers in the area of nourishment. The results can be useful as a source of information for workers in school canteens.
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