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Determination of the fatty acids composition in selected hardened fats
JANEŠÍKOVÁ, Kristina
The aim of this work is to get oneself acquainted with the method of spectrum evaluation of fatty acids in hardened fats by means of gas chromatography and mass spectrometry. The theoretical part deals with information concerning the types of lipids, their compositions, properties of fatty acids especially in oils and hardened cooking fats and with basic information regarding the methods of oil hardening. This part is concentrated on the evaluation method of fatty acids by means of gas chromatography with the use of gualitative using the mass spectrometry. The fatty acids were evaluated in some commercially available fats (Albert, Ceres Soft, Iva, Lando, Lira, Omega, Varoma). Palmitic acid (hexadecane acid) was represented in the highest proportion in all fats, it was 36-45.5%, frequently represented was also oleic acid (cis-octadec-9-ane) with its 32.2-39%. The last of the more frequently represented acids is the linoleic acid (cis, cis-octadeca-9.12-diene) with its 7.7% to 10.5%. A lower amount of the linoleic acid is contained in the Albert fat, where it is represented with 4.5% only. Interesting is the content of acids being typical for milk fat of ruminants, it includes the caprylic acid (octane), capric acid (decane) and lauric acid (dodecane) and the content of trans-acids. The hardened Albert fat has the highest content of trans-acids, they occupy 23.4% of the product. On the base of this result it can be deducted that this product has probably a lower quality than other ones. In comparison with other fats, the content of acid typical for milk fakt is higher in the Lando and Iva fats. This results indicate the milk fat was probably added in these products during the production. In the time period of one year no considerable changes in the composition of selected hardened fats were registered, however, from the long termed point-of-view, there is an evident marked alternation in the composition of the Ceres Soft and Omega hardened fats being accompanied with a basic decrease of trans-acids.
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Performace measurement and assessement of catering services in the two following establishments - Children's Stacionary and The Center of Social Serrices.
HOUDKOVÁ, Ester
In the course of human history man has been changing his choice of food, the way of its acquisition and preparation. At present nutrition is considered to be a part of our lifestyle, on the one side it presents a source of energy, on the other side a source of vital nutrients, vitamins and minerals. Nutrition is widely affected by the socio-economic terms and conditions of the particular individual, at the same time it is a factor with a strong impact on man not only in terms of meeting his basic needs, but also in terms of his psychology. Nowadays, nutrition presents a widely discussed topic with respect to the risks of civilisation disorders, obesity in particular. Current professional estimates suggest that nutrition participates in the health condition of population by 40 to 60 percent. The objective of my work consists in mapping and comparing the conditions of operation in two social care institutions providing catering services, namely ``Dětský stacionář Světluška o.p.s.{\crqq} and Social Care Centre Empatie, which is a part of the social care institution Libnič. The technical and operational conditions in terms of public health protection standards as related to the current legislation were dealt with. In both studied institutions an analysis and evaluation of the all-day catering of clients in compliance with the principles of healthy nutrition including drinking regime were carried out. The intake of milk, milk products, fruits and vegetables, wholemeal products (bakery products in particular), the introduction of fish meals to the menus as compared with the standards of healthy nutrition and the food pyramid were studied. The last but not least criterion of the study was the finding that clients, due to lack of exercise, tend to show a higher body mass index {--} a heavier weight {--} as compared with the recommended values. 80 clients were monitored in the Empatie institution, both children and adults, 30 clients with their age ranging between 4 and 29 years were studied in Světluška. The Hypotheses H2 and H3 predicting that all-day catering menus would show insufficient intake values of milk, milk products, fruits, vegetables, fish and wholemeal products on the one side, and on the other side that the technical and operational conditions of rendered catering services in terms of public health protection standards would comply with the valid legislation could be confirmed by the research carried out in both social institutions. The theory of Hypothesis H1 related to the evaluation of the weight values of clients in both institutions due to lack of exercise has been disproved. The research results will be provided both to the two studied institutions for the purposes of increasing their quality of rendered services, and to the Regional Authority of Public Health and Hygiene KHS of the South Bohemian Region based in České Budějovice. Here they can serve as a source of information as related to the elaboration of check plans. The results can also be used as data for further research and studies in the field of preventive supervision.
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Monitoring of fulfillment of consumption basket in the selected kindergartens
ZIMMELOVÁ, Veronika
The main aim of the Bachelor thesis in the theoretical part was to outline the issue of boarding in kindergartens, to explain the term ,,consumption basket`` and subsequently to provide analysis of single parts of the consumption basket in regards to its benefits for the organism of a child. In the practical part, the explanation on the principle of calculation of consumption basket is given in the first place. The main aim of the practical part is then to analyse consumption basket in selected kindergartens and carry out, based on the selected criteria of classification, evaluation of fulfillment of consumption basket in the respective kindergartens.
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Eating habits of children of II. level of primary schools in Benešov region
PROVAZNÍKOVÁ, Jana
The aim of this thesis is to identity dietary habits of children of second level of primary schools in Benešov region. Firstly theoretical findings from the area of nutrition and dietary habits. The theoretical part is devoted to these findings of the thesis. The next step was the selection of suitable primary schools of Down and village environment, where the surfy could be couducted. Altes meeting the responsible autority, of the schools, letters for parents were given to children, which was Informix then about the thesis topic and was requesting agrément or disagreement of the participation on the surfy. In the case of positive response the children were given a template for filling in the diet and food consumed with user instructions. After the return of these, it was neceséry to process them because of mistakes that appeared and made the data unsuitable for analysis. The diets were evalnated with the aid of the nutrition program found on www.flora.cz. During the evelnation, I have focused especially on the daily energy income and income of individual macronutrients. The results were used in the practical part of my thesis. We will find for example the outcome of individual macronutrients, energy income and the most consumed type of vegetables.
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Eating habits of Primary School Pupils in the Region Písek
MOUDRÁ, Táňa
The main objective of this bachelor thesis was the exploration of the primary school pupils' eating habits. The first task was to review the available sources and definite the basic terms. This task is treated in the theoretical part of the thesis. The following step was the selection of convenient primary schools and the particular research. I also had to write a letter for the children's parents because they had to approve the research. It was necessary to reduce and evaluate the reports. Some of them were useful for the research. The correctly completed forms with three-day records were evaluated into the electronic tables by the nutrition program available at the website www.flora.cz. I was primary interested in the energy intake of he researched group and in its macronutrients intake. The collected data were processed in the practical part of the thesis. The practical part contains for example the comparing of the researched schools. It compares the energy entry in the labour days and at the weekends. There also can be found the summary of the most often consumed drinks and meals. According to my opinion this thesis could be useful in the process of the menus set-up and its modifications.
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Eating habits of Secondary School Pupils in Prague
JÍROVÁ, Lucie
A brief outline of youth nourishment, important nutrients, vitamins and minerale. The text is divided in a way so that the reader can get a clearly organized view on youth nourishment and its recommended amounts. The purpose of this project is to give its readers a current recommendation regarding nourishment, and also to gather all modern scientific information about food and healthy nourishment so that it can be used easily in common life. The main part of the thesis concentrates on a research of the nutrition habits of the youth including its final evaluation. In conclusion the thesis compares pieces of nutrition knowledge with the research results.
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Srovnání kvality rostlinných tuků
Půhoná, Simona ; Janoušková, Alena (advisor) ; Petrů, Miroslav (referee)
Co je kvalita. Jaké jsou požadavky na kvalitu výrobků. Proč mají podniky zájem o jakost. Tuky, jejich vznik a výroba.Představení výrobců rostlinných tuků. Značky kvality a oceněné tuky. Kvalita rostlinných tuků na českém trhu-test odborníků, názor veřejnosti. Srovnání splnění požadavků na kvalitu rostlinných tuků.
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Fat tax - the tool in the battle against obesity
Nedvídek, Václav ; Písař, Pavel (advisor) ; Kuhn, Petr (referee)
Object of this thesis is fat tax. Thesis analyses theoretically causes and effects of substantial increase of obesity in last decades. It looks on the justifiability of state's intervation to the market for the reason of increasing rate of obesity and analyses pretexts for this intervation. It suggests the ideal solution of the obesity problem. It denominates the main tools of state, by which state combat against obesity and focuses theoretically and practically on the fat tax. It analyses the benefits and costs of the fat tax and comments the effectiveness of this tax on the model studies. In last chapter it analyses dependence between the fat tax and the rate of obesity in the USA.
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