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The catering customs of the Jihočeská university´s students
HROMÍŘOVÁ, Jana
SUMMARY: One of the main aims of the humankind is to obtain and preserve health. To achieve this it is important to prevent illnesses; we talk about prevention. Prevention consists of many important factors; such as right nourishment, reasonable physical and mental activities and optimal vital life. That`s why I selected subject for my bachelor work: {\clqq}The catering customs of the Jihoceska university`s students``, which aims at the right nourishment of the undergraduates. The aim of my work was to find out whether the students of the JCU take meals according to the principles of the right nourishment during their studies and if the standard of their nourishment depends on their financial situation. The result from my questionnaire is clear: Students of the JCU don`t take the right principles of the right nourishment. Negative influences have impact on their right nourishment during studies are iregularity of diet, insufficiency of free time and insufficiency of finance. Students of the JCU prefer light pastry and sweets in opposite to fish, pulse and fermented milk products. It is necessary to implement to their menu more healthy food, such as fruit, vegetable, pulse, dark wholemeal pastry, fish and it is also important to keep regularity in drinking minimally 1,5 l of liquid per day. Students of the JCU should have more physical trainings to keep optimal weight and prevent illnesses. Important factors for electing diet are financial together with taste, smell and appearance of the food. Result from the next questionnaire, which I did in France, is that the French students take more right principles of the right nourishment. Their diet is light and better to consume. It consists mainly from vegetable, poultry, pulse and fish. By my opinion it would be better for students of the JCU to take principles of the French students and to import food of French cuisine to their menu.
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Rational Nutrition in Generation 50 plus
KOČOVÁ, Lenka
The title of this oliploma work signifies that it treats the nutrition issue of people falling unaler generation 50 plus. The topic was focused on the eating habits and drinking reginen with people at the range from 50 to 65 years of onge. The research tends to generation 50 plus acceptance and willingness to adapt to the diet arrangements. The question of health education and the attitude to the rational nutrition in this generation has also been mentioned. We should pay more attention to these points of issue because nutrition generally has a great number of impacts on the agring process of organism and therefore on the quality of people´s old age, too. This work tends to find out how generation 50 plus has faced up to taking meals according to the rules of the rational nutrition.
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The Analysis of Fish and Seafood Market in Czech Republic
Šáchová, Lucie ; Mlejnková, Lena (advisor) ; Čáp, Petr (referee)
Diploma thesis describes the composition of fish meat and its inventions in the diet, shows the development of global fish consumption and the development of fish consumption in the country. Examines the current product portfolio and provides an overview of entities operating in the CR market. Based on the questionnaire provides a forecast likely future trends and anticipated developments.
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Importance of Body Image Marketing
Hejdová, Miroslava ; Koudelka, Jan (advisor) ; Skokanová, Dagmar (referee)
Objective: Body image may be regarded as a very useful tool in marketing strategies. In the theoretic part of the thesis, body image topic is discussed from the women and men's perspective. Main aspects which could be used in marketing are stressed. 1) The first aim of the thesis is to support or explode a theory about current slim ideal in women and athletic body in men and furthermore struggling of men and women to fulfill this ideal by dieting or exercise. 2) The second aim is to find how exactly body image is used in printed adverts on cosmetics, medicines, food supplements and medical devices distributed in pharmacies. Methods: Questionnaire study, analysis of adverts on leaflets. Results: Aim 1: A total of 43 subjects were included in the study, 28 females, 15 males. The majority of subject had university education (35 subj.), none of the subject had only basic level of education. The most frequent residence included Prague (30 subjects). Two hypotheses were statistically confirmed in the study, i.e. Hypothesis 7: Women more than men are aware of the fact, that advertisements do influence their feeling about what they want to look like (p=0.004) and Hypothesis 13: The desire to loose weight is dependent on age (p=0.002). In women, slim body is preferred, while in men the best body would be athletic one. Aim 2: The percentage of total area which aimed at body image differs substantialy within the analysed sample (minimum 4%, maximum 36% of total area of the leaflet). Body image is most frequently used in adverts on cosmetics. In general, it seems, that the area dedicated to body image is very similar across all cathegories. Most of the adverts showed woman's body or its parts. If a man was shown, it was always in a particular social role (a father, a grandfather). Conclusion: Basic presumptions and hypotheses about body image of men and women in our society were confirmed. In line with published literature data, the women's ideal would mean a slim lady who takes care of herself. In men, it is a tall handsome browny man with friendly nature. A certain pilot study into printed adverts on various products sold in pharmacies also confirms wide use of body image in advertising on cosmetics and also over the counter sold medicines. Also in this part of the thesis a compliance with literature-published data concerning use of body image in advertising was found.
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Solving of blending and diet problems
Křenková, Michaela ; Fábry, Jan (advisor) ; Čížek, Ondřej (referee)
The aim of this work is to ascertain in which situations can be used models of blending and diet problems. It will draw together different examples and describing steps in solving them. The work is divided into two main Chapters: - Blending Problems, and Diet Problems. Both types of linear programming problems are first briefly discussed, which is then followed by the creation of a mathematical model, with explanations for creating constrains and objective functions. Examples are solved with optimizing software LINGO.
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