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Functional foods in human nutrition
ZEVLOVÁ, Veronika
Bachelor thesis deals with functional food and their role in human nutrition. The history of functional food, their characteristics, components, evaluation of individual species and the impact on the health of the consumer is described here. A lot of researches are focused on the topic of functional food, but no legally definition have been established yet. Even in the Czech Republic or the EU. Only the certain designations are used, which have a small deviations in different countries. Functional foods can be formed in different ways. It´s the elimination of certain harmful substances, a modification, but the most commonly used method is to add some substance to food. These substances may have various origins. The most commonly used are probiotics and prebiotics, antioxidants, anticarcinogens, fiber and many more. As the types of functional food there are mentioned cereals and products made from them, as well as meat and meat products, fruit and vegetables, vegetable fats, foods from stevia and very important probiotic food. Then the study focuses on the behavior of these types of food in prevention of civilization diseases, namely diabetes, obesity, hypertension, non-alcoholic fatty liver disease and the Alzheimer´s disease. Subsequently, this section deals with the importance of functional food for particular population groups. Attention is given to children, the elderly, pregnant women and athletes.
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Importance of probiotics and prebiotics in human nutrition
ŠEVČÍKOVÁ, Tereza
This thesis deals with probiotics, prebiotics and the composition of intestinal microflora. The importance of intestinal microflora has long been underestimated. With the development of science the knowledge of its positive benefits and composition has been extended. Bacteria forming intestinal microflora are twofold. The "good" ones, which help in the fight against many diseases, and the "bad" ones that cause various diseases. Health beneficial bacteria which are also used to produce probiotic foods and supplements, are mainly of the Lactobacillus, Bifodobacterium, Enterococcus and Streptococcus genera. Probiotics and prebiotics are an important part of the new science discipline of "Functional food". Probiotics are live microorganisms which when administered in adequate amounts, provide a health benefits to the host. Its function help to maintain the balance of the gastrointestinal tract. The imbalance is associated with diarrhea, urinary tract infections, muscle pain and fatigue. Probiotics also have an impact on the immune system. When the immune system isn't working properly, allergic reactions, autoimmune disease (eg, ulcerative colitis, Crohn's disease and rheumatoid arthritis) and infections (eg, infectious diarrhea, Helicobacter pylori infection, skin infections and vaginal infections) may appear. Furthermore, probiotics and prebiotics contribute to the prevention of obesity, lower cholesterol levels, blood sugar levels, thereby helping with the fight against diabetes type 2 and they also help to prevent colon cancer. Furthermore, instituted or renewed balance of the microflora colonic, increases resistance to colonization of the colon microorganisms that cause diarrhea, reduce intolerance against the milk carbohydrate lactose in persons affected by this disorder, increase calcium absorption, synthesis of some vitamins and some probiotics produce bacteriocins, which are the proteins and peptides inhibiting pathogenic bacteria. On the contrary, prebiotics are indigestible food components, that beneficially affect the health of the host and selectively stimulate the growth and / or activity of one or a limited number of bacteria in the colon. They are very often used as a prebiotic oligosaccharides, which occur naturally in many kinds of vegetables and fruits.
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Probiotic bacteria in dairy products
KORANDOVÁ, Květa
Probiotic microorganisms are live organisms that facilitate optimal composition of intestinal flora. The thesis deals with the positive influence of probiotic microorganisms on human health. It describes the most frequently used bacteria family, which includes Lactobacillus, Lactococcus, Streptococcus and Bifidobacterium. The thesis also deals with health, microbiologic and technological requirements necessary for probiotic effectiveness. It offers an overview of characteristics of products containing probiotic microorganisms, which include pharmaceuticals and selected functional food. In the food group, the thesis particularly focuses on fermented milk products.
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Possibilities of the application of supplemental and nonconventional methods in prevention and health care in calves
KONRÁDOVÁ, Petra
Diarrheal diseases of calves are one of the most serious risks of rearing calves and cause economic losses. For this reason, the objective of this work was to assess the influence of means of support in operating conditions for the incidence of diarrheal disease in calves in the early post-weaning stages. A company was chosen for this work in which both the company employees and an external veterinarian were willing to collaborate and provide not only information about the breed in question, but also biological material. This company was JINOS - AGRO Veselí nad Lužnicí. The calves were observed in the period of April - June 2009. The calves were housed in separate boxes the second day after birth until the average age of 56 days. After storage, they were divided into 5 groups: 4 based on the chosen means of support, and a single control group. Faeces samples were collected from the calves and subsequently evaluated. The calves to whom were administered means of support were then evaluated to assess the effect thereof on the incidence of diarrhea, the duration of diarrhea, the method of treatment, and the duration of treatment. The results were summarized and analyzed using a statistical program (STATISTICA 7.0.). There was no statistically significant difference found between the individual groups and the experimental group. An evident and statistically significant difference was found only in the case of a difference between the drugs of the 2 experimental groups, specifically between Lactovita and Homeopatika. Based on this observation, it can be stated that there was no evidence supporting the effectiveness of administered means of support for the incidence of diarrheal disease in calves in the early post-weaning stages.
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History of infant nutrition since 1945 to 2008
VACUŠKOVÁ, Miluše
Nutrition of children of each age has its particular aspects. For the new born and infantile age it is mainly breast-feeding that is very significant. Nutrition with breast milk is ideally balanced, ensures the intake of high-quality nutrition that is well tolerated by the young organism and ensures the optimal growth and psychological development of the child. Thanks to its composition, breast milk increases the protective impact on the child with respect to infections and creates a natural bond between the mother and the child. In the Thesis, I was trying to look up decisive moments in the infantile nutrition concept both in this country and worldwide and to map the issue of breast feeding and formula feeding since the end of the Second World War up to the present. Also, I wanted to emphasize the irreplaceability of breast milk as wel as supplementing of artificial milks with probiotics, prebiotics, synbiotics and their importance in the nutrition of children. Objective No. 1 of the Thesis has been to look up the key points in the infantile nutrition concept in the world since the beginning of the nineteenth century and since 1945 until this day in the Czech Republic. Objective No. 2 has been to prove that infantile formula nutrition has been focusing also on the immunological aspect apart from the nutritional ones. Objective No. 3 has been to create and aducational program proposal, which can serve as a practical guide for the application of theoretical data in clinical practice. Data necessary to achieve the determined objectives have been acquired by studing, analyses and comparison of available written documents relating to the natural and formula nutrition of infants. Most of these documents have been intended for the educational purposes at secondary school and universities in the Czech Republic. Also, data heve been taken from publications for parents and broad public published since 1945 until this day. By way of illustration, certain charts containing schemes of artificial nutrition corresponding to the time of creation have been used. On these schemes I wanted to show the chages in the concepts brought about by the development not only in the knowledge and thinking of people dealing with the nutrition of infants but also in the new possibilities and technology of the food processing industry.
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The nutraceutic of food and their healthy significance. Metaanalytic study.
MARKOVÁ CHOCHOLOVÁ, Jana
This bachelor thesis deals with nutraceutical impact of fermented products on human organism. It presents old fermentation technologies, which are very important for nutraceutical production. Every so called new consumer in the 21. century prefers nutraceutics - probiotics, prebiotics and synbiotics, because these products have supposedly healthy-improving influence on human immunity and defence mechanism. This bachelor thesis presents several projects from 2006 and these projects confirm and deepen knowledges in nutraceutical products.
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Probiotic bacteria and their health importance.
ČAPKOVÁ, Martina
Nowadays probiotics and their positive effect on human health is often discussed topic. Their positive effects on the immune system and intestinal flora are proven scientifically. In recent years, potential effects of probiotics in prevention and treatment of diseases have been the centre of interest. Despite this fact public doesn´t have enough information about effects of probiotic bacteria. The theoretical part deals with a conception of probiotics, prebiotics and synbiotics, their features, effects and applications in food and health benefits. The practical part mentions results of public awareness of probiotics. 240 people, devided into 4 groups, took part in this questionnaire survey.
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The evaluation of horse nutrition with chosen preparats in sommer and winter season
HANETŠLÉGROVÁ, Petra
ABSTRACT The aim of this work was to provide a detailed breakdown of horse nutrition, to mention the importance of dietary supplements. The main part deals with the basics of horse nutrition, the bare necessities of nutrients, the proportion of maintenance rations and the technique of feeding. Afterwards, I outline the properties and effects of varied herbal plants such as garlic, hemp, hyssop, white horehound, coltsfoot and oats. Flaxseed, biotin, zinc, yeast and probiotics are dietary supplements improving the quality of fur, horsehair and hoofs. The feed will be analysed by standard methods. As far as horse excrement is concerned, we are going to observe its shape, colour, consistency, pH value and smell. The assessment of horse excrement will serve as a judgement about the activity of digestive system. The ethology observations will provide information on daily activity of a horse, on particular activities, to which the horse gives its attention during a day, and the amount of time it dedicates to them. As far as horses with respiratory disorders are concerned, we will observe the signs of their health problems and the rate of these problems occurring both at rest and in action. The information will be completed by the measurement of body proportions useful to body weight calculation. The statistical and economic methods will be selected in terms of the results accomplished during the research.
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