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Těstoviny s přídavkem vlákniny a jejich přínos ve výzivě člověka
Lupínková, Petra
The aim of the thesis entitled "Pasta with addition of fiber and their benefits to human nutrition" was to design a suitable recipe for the production of gluten-free pasta. In the laboratory at the Institute of Food Technology at Mendel University was produced a 30 samples of gluten-free pasta altogether and they were made from gluten-free ingredients - rice and corn flour. Various types of fibers with different length have been added to increase the nutritional value of products. As a substitute for gluten was used hydroxypropylmethylcellulose. There were measured hardness of all pasta samples from physico-chemical methods. Further tests of cooking and sensory evaluation of raw and cooked pasta were performed. As sensory the best evaluated samples were prepared from rice flour containing 4% (sample no. 21) and 8% (sample no. 22) wheat fiber type WF 600 and without the addition of any fiber (sample no. 30).
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Basic characterization of selected samples of animal feeds
Svoboda, Ilona ; Hrstka, Miroslav (referee) ; Vítová, Eva (advisor)
The aim of the diploma thesis was to choose poper parameters for a quick and simple characterization of animal feed, to verify working procedures and to apply these on chosen samples. Within the scope of this work, samples of animal dog feed produced in a private company „Adamkovy tlacenky“ were analyzed. The feed is in the form of brawn, stored in artificial casing; it consists of up to 80% of animal components and up to 20% of vegetable components, while the rest of the weight is the pork gelatine. The feed does not contain preservatives, colourings as well as any other chemically produced additives. For the analysis three formulas were chosen: "Hovězinka", "Kuřátko" and "Srdcovka", the composition of which is protected by the patent. The choice was made to include samples of different composition. The content of raw crude protein, fat, fibre, dry basis, and ash was determined. The obtained values were compared with the standards for feed normally utilized by the feed industry. The results will be used to improve the formulas and to develop new types of feed.
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Dietary fiber in food and possibilities of its determination
Piškulová, Lenka ; Hrstka, Miroslav (referee) ; Vránová, Dana (advisor)
The work deals with the definition of dietary fiber, its division and basic describtion of building dietary fiber components. Finally, it focuses on basic methods and ways of determining of dietary fiber. The practical part compares the obtained amount of insoluble dietary fibre in different kinds of gluten-free and gluten bread. The results were obtained by using the method according to Henneberg and Stohmann.
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Optimalizace varného procesu piva s přídavkem netradičních surovin
Hájek, Jakub
This diploma thesis called "Optimization of beer brewing process with the addition of unconvential materials" focuses on the possibilities of using nopal powder for beer production. Introductory part of the literature review focuses on the standart and unconvential materials for beer production including characteristics of nopal (Opuncia ficus-indica). Another part of the review describes the process of beer production. Last part of the literature review focuses on non-starch polysaccharides in brewing industry. Practical part: beer samples with different concentrations of nopal powder were brewed at home microbrewery. Wort samples were collected for later viscosity measurements. Samples of beer were analyzed on automatic analyzer Fermentoflash, viscosity was measured and all beer samples passed sensory evaluation.
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Fruit and products of its processing and its importance for nutrition
JIRCOVÁ, Petra
The thesis is focused on fruits and products of its processing and its importance in nutrition. The theoretical part deals with the chemical composition of fruits in general are described and fruit products and their importance for human health, the important matter we deal mainly vitamins, fiber and antioxidants. The practical part consists of questionnaires on the subject and their evaluation. The aim was to find out what kind of relationship and knowledge of students and pupils of the fruit and eat it as often.
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Following the growth, development, and speeds the aging of selected forage grasses.
ROUBÍČKOVÁ, Markéta
The grasslands are in the Czech Republic a significant element of the landscape and also one of the essential components of diets of ruminants and horses. In connection with the production function of grasslands is an important forage quality, especially in dairy cows with high yielding. To create high quality roughage is essential for the optimal harvest of grass maturity date, which significantly affects the nutrient content, the energy and digestibility. Between 2009 and 2010 was monitored growth, development and the speed of aging in selected varieties of forage grasses. In the breeding station Větrov grasses were sampled, dried and then analyzed in a laboratory at the Department of Crop Production University of South Bohemia in the České Budějovice. Eighteen varieties of grasses collected in seven successive terms in the month of May and June were total analyzed. In all samples were laboratory way determined dry matter, ash, fiber and in selected varieties of grasses digestibility. Dry forage yields increased gradually. In the process of aging occurs between phenological for all the analyzed varieties of grasses, was increasing fiber content, which corresponded to the decreasing digestibility. The highest digestibility reached in the current term in the field of silage ryegrass Lonar and italian rye grass Prolog. The lowest digestibility was observed fescue Proba.
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Constipation - problem of immobile patients
HULIČKOVÁ, Tereza
My thesis deals with constipation in immobile patients. The research was carried out by collecting data using the questionnaire method. The questionnaires were focused on immobile patients of all ages hospitalized in any units in the České Budějovice hospital, Inc. The objective of this thesis was to survey the drinking regimen and eating habits in immobile patients and to analyze their impact on the development of constipation. I set three hypotheses: The first hypothesis suggests that immobile patients´ alimentation does not include an increased requirement for dietary fiber. My research shows that patients´ diet at home contains more fruits, vegetables and whole meal bread. A diet therapist hardly ever comes to see hospitalized immobile patients. Most patients are not on any diet which would limit the intake of particular nutrients. The first hypothesis was confirmed. The second hypothesis suggests that immobile patients do not observe the drinking regimen. The research data analysis shows that patients´ fluid intake is the same no matter if they stay in hospital or at home {--} it is about 1- 2 litres a day. The fluid intake depends on patients´ age, weight and health condition. It is possible to say that immobile patients observe the drinking regimen. The second hypothesis was not confirmed. The third hypothesis suggests that immobile patients do not have enough privacy while they pass stool. They feel ashamed and these feelings also raise the constipation development. There is a lot to improve in this respect, the nursing staff should be aware of the fact that immobile patients need more intimacy at passing bowel motion. It is not surprising that most immobile patients feel the lack of privacy in hospital. In my opinion not enough attention is paid to the question of privacy in hospitals. This has a negative impact on patients´comfort. Patients´ diet should include more dietary fiber. Individual consultations with a diet therapist are advisable for patients. The nursing staff should also focus on the patients´ drinking regimen. The right diet and drinking regimen may contribute to constipation prevention. The empathetic, holistic, psychological and sensitive approach to patients should improve patients´ condition and alleviate their pain. Each nurse should make her best to prevent patients from feeling undignified in hospital.
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The quality of nutrition during pupilage
MIKÁTOVÁ, Martina
Our nutrition significantly influences our healthy development, quality of our life and mainly our health condition in general. No one discredits today the fact that faults in our nutrition result in emergence and further development of illnesses. On the contrary there is enough evidence on a very positive effect of changes in nutrition on a single person, group of people or the whole generation. The objective of my diploma thesis was to find out the quality of food consumed by school-age pupils. I used quantitative research for my diploma work. Data aquisition was carried out in the form of question-forms in order to address as many respondents as possible. Questions {--}forms were alloted for pupils at primary schools. There were three hypotheses. Hypothesis 1: Czech pupils consume fuel food overly rich in sugars. This hypothesis was proved.. Hypothesis 2: Czech children consume less than 30g of fibre a day. The hypothesis was also proved. Hypothesis 3: In pupils´ ingestion of food there is more than 300 mg of cholesterol a day. This hypothesis was not proved at all. It is obvious from the results that Czech pupils do not consume recommended healthy food.The results of my diploma thesis could be used as a basis for improvement in eating habits of school-age children. Bad parental approach to healthy nutrition is one of the key factors that contribute to the growth of obesity and other serious deseases. Parents should be informed about bad and wrong eating habits of their children and at the same time they should be advised how to make a healthy and suitable daily menu for their children. Parents could be kept informed by various informative leaflets distributed at schools or there might be held special lectures aimed at this broad issue. Because we are one of the states where obesity is a big problem even for a younger population. I am sure that all these activities could be useful for gradual improvement in changes concerning bad unhealthy eating habits of pupils, their better health condition and even restricition of obesity.
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