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Trendy ve využití hmyzí suroviny v potravinách
Polák, Daniel
This bachelor thesis deals with the use of edible insects material in the food industry. Around 2000 edible insect species have been recorded worldwide and are commonly consumed in Africa, Asia and Oceania. In recent years, edible insects have also become a major topic of discussion in the Western world. In the European Union, legislative steps have been taken to categorise certain species of the edible insects as food. On the European market, products made from the yellow mealworm, the house cricket, the migratory locust and the lesser mealworm can be found. These edible insects are a rich source of protein, fat, vitamins and minerals. It also contains the fibre chitin which is associated with lower digestibility of insect products and may also act as an allergen. Some nutritional substances may be subject to the development of innovative technologies. For example, proteins from the migratory anemone have the potential for the development of edible packaging or chitin fibre may be another alternative source to obtain chitosan.
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Nutritional labyrinth - institutional, expert and lay paths
Slepičková, Klára ; Stöckelová, Tereza (advisor) ; Klepal, Jaroslav (referee)
The Nutritional Labyrinth - Institutional, Expert and Lay Paths Bc. Klára Slepičková vedoucí práce: doc. Mgr. Tereza Stöckelová, Ph.D. Abstract: The diploma thesis offers ethnographic insights into the black box of school canteens. It follows heterogeneous actor-networks that emerge in the processes of planning, preparation, serving, consumption and disposal of food. It shows that the current (problematic) quality of school dining is not the fault of either unwilling cooks or picky diners, but is the result of negotiations between different norms of what "good food" actually is. Using the concept of ontonorms the thesis asks what values and beliefs uphold specific eating practices and how these norms establish different categories of foods and bodies. It also asks who or what, for whom and in which contexts mobilizes different registers of valuing. The thesis draws upon data from research in six school canteens, and the "Vaření" (Cooking) project in a Montessori school, training for cooks as part of the "Máme to na talíři" (We have it on our plate) project and the online environment of websites representing these projects and canteens. The research was conducted as diplomatic ethnography with an effort to give voice to those who are often considered incompetent to decide what "good food" is and thus creates...
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Food as Representation: Multimodal Analysis of Food Photos on Czech Instagram
Peschková, Jana ; Váša, Ondřej (advisor) ; Marcelli, Miroslav (referee)
The aim of this thesis is to investigate how food can function as a sign, how it can represent certain values and what connotations can be associated with it. Food is currently a widespread phenomenon that acquires other meanings in addition to its basic biological function. This thesis will focus on investigating how food works within culture and what connotations are associated with it. The analysis is focused on photos of Czech food bloggers. Photos shared on social networks contain more layers of meaning than is apparent at first glance. The thesis is based on visual analysis, it focuses on individual signs, but also on the contradictions that arise as a result of their use. The thesis examines representation, which is why a parallel with the tradition of depicting food in still life is also included here. Other attributes examined in terms of food are the connection with leisure time, social status and gender. The first part of the thesis is devoted to food as a symbol and its placement in the various areas of culture. The central part of the thesis is the analysis. The default method is multimodal analysis of Instagram accounts. The thesis focuses on the Czech environment. Despite the fact that the analysis is based on photos, the context is also taken into account, i.e. the author of the...
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Plant-based alternatives to dairy and meat products and their nutritional value
Faltýnová, Kristýna ; Dostálová, Jana (advisor) ; Chrpová, Diana (referee)
This bachelor thesis focuses on exploring plant-based alternatives to milk, dairy, meat and meat products. The thesis is divided into two parts, theoretical and practical. The theoretical section examines the nutrients found in milk and meat, ingredients used in plant-based alternatives to dairy and meat products, the nutrients they contain and their impact on human health. In the next chapter I summarize the legislation concerning meat and milk, this is followed by a chapter examining ultra-processed foods (which include plant-based alternatives to meat and dairy), and another chapter focused on vegetarianism - characterizing its different types, explaining its benefits and risks and describing its history. The primary objective of this thesis was to investigate public awareness of plant-based alternatives to milk, dairy and meat products, with a secondary goal of comparing the views of vegetarians and vegans to non-vegetarians. The first part of the practical section is an evaluation of an anonymous non-standardized questionnaire. This survey was used to determine the respondents' awareness of plant-based products and their nutritional value. A total of 349 people participated, including 222 non-vegetarians, 88 vegans, and 39 vegetarians (lacto-ovo vegetarians) from various age groups and...
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spices&species
Dudová, Julie ; Zálešák, Jan (referee) ; Kubíková, Zuzana (advisor)
The bachelor thesis focuses on enhancing the perception of food, individual ingredients and time spent eating. Along with this, it addresses the question of how our minds' reactions to tastes, their combinations and the time in which we perceive them change. Through a theoretical reflection on cooking and eating culture, the author explores the factors that can influence attitudes towards cooking and thus enhance its sustainability. The author's ambition is to address the culinary imagination, that is, mastering the art of pairing flavours without the need for recipes. She sees this practice as more sustainable. The author herself has worked as a chef. The bachelor's thesis is therefore also based on practical experience. The topic of cooking and sharing meals is also addressed in the author's studio, which is one of the main motivations for her work on this topic.
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Nutrition and diet therapy in the Renaissance period
Paroha, Josef ; Alušík, Tomáš (advisor) ; Divišová, Bohdana (referee)
The aim of this interdisciplinary theoretical master's thesis is to investigate what the inhabitants of the territory of today's Czech Republic consumed during the Renaissance period (14th-16th century) and what form therapeutic diets had during this era. To achieve this goal, I have used the method of historical data analysis. Valid data was obtained from the period literary sources with medical or dietary themes written from the beginning of the 14th century to the end of the 16th century in the territory of today's Czech Republic and from the modern secondary academic literature, especially from the fields of history, archaeology and physical anthropology. The obtained data was used to reconstruct the form of the dietary habits and therapeutic diets during the Renaissance period and the evaluation of its impact on the state of health of the then population in our state territory. On the basis of the study of the sources and the secondary literature, I found out how people in the territory of the Czech Republic ate during the Renaissance period. There was surprisingly enough food and a quite wide spectrum of available foodstuff in the period in question on this territory. This finding is confirmed by anthropometric measuring, medical reports, and other surviving texts. Complex therapeutic diets...
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Eating as an Aesthetic Experience, or even as an Art?
JABČANKOVÁ, Anna Marie
This bachelor's thesis is focused primarily on options, whether you can consider food as an aesthetic experience or even if it is possible to call it art. The main points in this thesis are a rough look at food and the act of eating as a whole, which could then be called a type of "fine art." Pragmatic aesthetics will be the most significant factor in confirming or disproving this statement, as practical aesthetics focuses on everyday and mundane parts of life (as one of the few aesthetic and philosophical branches) and points out the unusualness and eventual aesthetic values. The last part of the thesis focuses on various eating habits and their aesthetic and ethical elements, which can sometimes even fundamentally influence the aesthetic experience of eating. The items listed in this thesis are the main features of an aesthetic experience related to eating and situations when it is possible to call eating an art.
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Food supporting the intestinal microbiota
JAROLÍMOVÁ, Kristýna
Diet is an important factor that affects the composition and function of the gut microbiota. The aim of this bachelor thesis was to evaluate the possible influence of food representation in the diet on gut microbiota through a questionnaire survey. A total of 753 questionnaires were obtained. It was found that the majority of respondents (89%) believe that microorganisms are important for proper digestion. Women consume more fruit than men (34%, resp. 22%; P <0,01) and are more likely to follow alternative diets such as vegetarianism. Low daily consumption of fried and fast food was found to be favorable (5% of men and no women; P <0,01). The results of this study support the importance of diet as one of the factors influencing the gut microbiota. This issue is important in view of the increasing prevalence of diseases related to gut microbiota balance.
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