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Antioxidants in Food and Their Function in the Process of Defence Against the Free Radicals Effects
MOUDRÁ, Táňa
The thesis deals with antioxidants in food and their function in the process of defence against the effects of free radicals. At first, antioxidants are defined and their clasification is described in the theoretical part. Then this part deals with antioxidants in food, their effects on people´s health and antioxidants recommended daily doses. Possitive and negative effects of free radicals on people´s health and their relation to antioxidants are mentioned next. In the practical part, I concentrate on the survey focused on the investigation of the population awareness of antioxidants and their effects on health. One hundred and sixty respondents took part in the survey. They were devided into two groups; working people and pensioners. The questionnaire contained twelve questions which investigated the population awareness of the topic. The data collection took place in January 2013 and it was evaluated in February 2013. The collected data were evaluated according to basic statistical methods. The ascertained answers were put into unified tables and then they were compared. Especially, the general awareness was investigated and then the effect of education on the knoledge of the topic was considered.
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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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Occurrence of important bioactive compounds in cow´s milk
KALA, Robert
Milk as mammary gland secretions of mammals is an important food essential for proper development of the organism and development of the digestive tract. After birth, this is the first component of food, that people can or other newborn mammals receive as well. It is a rich source of nutrients and biologically active substances. Bachelor work is focused on the occurrence and importance of milk bioactive substances and is divided into five chapters - into proteins, lipids, carbohydrates, vitamins and minerals. In each chapter there is always described the group of substances and is listed the group characteristic as well - physical and chemical changes, effects on health or changes due to technological processing for example in production of fermented dairy products. In each major group there are brought near significant groups of substances in sub-sections. There is also described the nutritional role of individual milk substances.
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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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Antioxidants in food and possibilities of nutrition application
DUBNOVÁ, Martina
The bachelor thesis concerns with the occurrence of antioxidants in foods, the possibilities of their applications in nutrition and population awareness on the topic antioxidants. The theoretical part describes the types of antioxidants, effects on human health and occurrence in foods and their recommended daily dosage. Further characterize free radicals and their negative effects on the organism. The practical part contains the research of the knowledge about antioxidants in the population in the form of a questionnaire. The results are analyzed and charted. The antioxidants are known by 82% of respondents. For the question ?What the antioxidants are used for? answered 54% of respondents correctly. In which foods the antioxidants are is known by 58% of respondents. The greatest awareness of antioxidants is in the group of workers, as well as students and in the group of retired respondents is the awareness of antioxidants slightest. Research shows that awareness of antioxidants which play a major role today in the prevention and treatment of lifestyle diseases and shows that more than half of respondent?s answers were inadequate.
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