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Diabetes mellitus versus celiac disease, genetic testing of the above mentioned diseases using the Protrans kit
PARÝZKOVÁ, Barbora
Celiac disease is an autoimmune disease affecting the mucous membrane of small intestine. The development of this disease is affected by genetic predispositions, but the onset of this disease is also influenced by environmental factors. Genetic predisposition is primarily attributed to HLA system, HLA-DQ2 and HLA-DQ8 in particular. Celiac disease is characterized by many symptoms therefore its diagnosis is difficult and stays undiagnosed in many cases. The aim of the theoretical part of this bachelor´s thesis was to summarize the knowledge of this topic regarding celiac disease and diabetes type 1. as an associated disease, possibly coexisting with celiac disease. The work, dealt with celiac disease occurrence, its pathogenesis, symptoms and types and possible diagnostic approaches and effective treatment. In the end of the theoretical part it also mentions possible associated diseases with celiac disease. The practical part of my work took part in the genetic laboratory GENLABS, where the examination of genetic predispositions to celiac disease were conducted, based on HLA typing using commercially available Protrans kit. The aim of the practical part was to master the diagnostic method of determining the risk HLA haplotype. Further, mastering the DNA isolation method, using peripheral blood and buccal smear, preparation and execution of Polymerase Chain Reaction (PCR) and detection of created PCR products using gel electrophoresis on agarose gel. The Protrans kit is not used for determination of the predispositions to celiac disease in GENLABS any more, it was replaced by real-time PCR method, which is less burdensome and faster and less financially demanding, than the previous one.
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Chronically ill child in the primary school
HARŠÁNIOVÁ, Pavla
This bachelor thesis describes and analyses the issues of chronically ill children of younger school age in the period of their basic school years. This thesis first mentions the historical aspects and the historical development of the care for the people and mainly children with the health disadvantage focused on the chronical diseases, some personalities, who contributed to the development of the care for chronically ill, and additionally had impact on the foundation of the specialized instituitions for chronically ill people. This thesis also mentions the social attitude and the of the experts toward children with chronical disease and institutions which care of chronically ill children. Furthermore this thesis also desccribes the characteristics, etiology, diagnostics, risks and crisis situations, therapy and treatment and prevention of those chronical diseases, further elaborated in the practical research part of the thesis. The last of the theoretical are the reasonings, hypothesis and reflections about the influence and inputs of chronic diseases on current basic school attendance and teaching at the basic school are further, based on the through questionaires performed research in the practical part of the thesis, either confirmed or disproved, there is also a reflection about possible solutions in the pedagogical practice.
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Child with gluten-free diet in Kindergaten
GRUBEROVÁ, Jana
This thesis deals with disadvantaged child in nursery school, particularly in terms of health. Thesis describes how child himself or herself perceives and experiences the difference of food. It answers the questions in psychosocial field. Furthermore, it shows the views of family, other children and teachers. The aim is to facilitate the social integration into the team, explain this problem so that the child shouldn't feel the differences. The practical part is a case study of the child patient with coeliac disease in nursery school. It captures specific situations which highlight the impact of the disease on the child, his/her peers, family and nursery school in general. The main goal of the research was to identify personal experience and inner feelings of children with coeliac disease, their parents and the impact of their disease on the stay in nursery school. Subsequently, there was created so called integrated program to support children with disabilities in nursery schools.
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Význam a využití bezlepkových obilovin v pekařství
PECHOVÁ, Klára
Protein complex called gluten cereal grain consists of two protein fractions, prolamins and glutelins. The properties of gluten proteins are essential for use in preparing the bakery industry. They form the structure and help digestion pastries. Celiac disease is an inflammatory inherited disease that causes gluten ingestion. May exhibit many symptoms which vary depending on age. Biopsy of the small intestine and blood tests are essential diagnostics. Duhring's disease, which manifests itself on the skin is a form of celiac sprue. For allergy to gluten is also a disease caused by gluten, but in comparison with celiac disease responds immediately from its ingestion. Treatment can only be adherence to a gluten-free diet. From the beginning the need to avoid all products containing wheat, barley and rye. Legumes, naturally gluten-free cereals, meat, fruit and vegetables are among the most suitable raw materials in the gluten-free diet. Gluten cereals (wheat, barley, rye) are important in many ways. It belongs to the main source of fiber, B vitamins, minerals, energy, phytochemicals. Not to be used only for the human diet, but especially as feed grain. In contrast, naturally gluten-free grains include current demand due to the very popular. The main significance lies in the diet for celiac and allergic to gluten. For the baking industry are mainly used gluten-free flours that have poorer properties for bakery products. Generally, gluten-free bread is very difficult to prepare because of lacking quality properties that have gluten. However, a number of additives which improve not only technological production process, but also the sensory value of the bakery product. For the preparation of mixtures for manufacture of gluten-free bread can be used as native and modified starches, enzymes, and other additives. Enzymatic methods, it is possible to modify the gluten flour for gluten-free.
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Chování spotřebitele ve věku 18 - 40 let na trhu bezlepkových potravin
Havlová, Kateřina
This diploma thesis analyses the consumer behaviour of people in the age 18-40 years on the market with gluten free food. Using a questionnaire survey, eye tracking research and interviews were identified factors which influence consumer buying decision process. The thesis focused both on the sales of gluten free foods in stores as well as sales through online stores. There were some significant differences between types of consumers, according to which it was possible to create personas. The research results were the basis for creating general marketing advices for subjects on this market.
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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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Směsí pro výrobu bezlepkových moučníků
Popková, Romana
The bachelor thesis "Mixtures for the production gluten-free desserts" is focused on gluten-free mixtures suitable for home-made desserts. There are a few types of gluten-free mixtures focusing on their composition, energy and nutritional value. Briefly describes symptoms and treatment of gluten-free diet. Last but not least states the legislative provisions valids in Czech Republic. Finally, it describes the preparation a several desserts fit for gluten-free diet.
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Směsí pro výrobu bezlepkového chleba s přídavkem vlákniny
Suráková, Lenka
The aim of the thesis was to suggest mixtures for making of gluten-free bread with the addition fiber. Within the baker's experiment 18 recipes were suggested. Rolls were baked with two types of hydroxypropylmethylcellulose (HPMC) containing wheat fiber WF 200 and WF 600 and oat fiber HF 600 in an amount of 2 %, 5 % and 7 %. Quality assessment rolls included sensory evaluation, hardness measurements using TIRA TEST, measurement volume rolls, baking and calculate the loss ratio numbers. The results of the evaluation were statistically and graphically presented. The most suitable recipe was evaluated the recipe with a sample of 2 % wheat fibers with a fiber length of 600 micron using HPMC type E and sample was 7 % wheat fibers having a fiber length of 200 micron using HPMC type K. These samples were demonstrably evaluated as the best sensory evaluation (p < 0,05).
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Směsí pro bezlepkové výrobky
Bazalová, Kristýna
This bachelor thesis entlitled "Mixtures for gluten-free products" is focused on celiac disease and only effective treatment which is a strict gluten-free diet. In this thesis it was explaned problems consumption of gluten and an immune response, leading to da-mage to the intestinal mucous. Lifelong exclusion gluten from diet to improved health. Currently there is a large expansion of gluten-free products. Another section focuses on gluten-free mixtures for the preparation of potato pancakes, pancakes, dumplings, pan-cakes, etc., their composition, availability and additives aimed at improving the techno-logical quality of products in the absence of gluten and also acceptable sensory quality. It also states the legislative provisions relating to celiac disease in Czech Republic and financial contributions from health insurers. In conclusion the thesis me suggests some recipes suitable for gluten-free diet.
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Bezlepková dieta
Malaníková, Šárka
Gluten-free diet is very important in the celiac disease treatment. If we eliminate the food containing the gluten, the cause of the disease could be removed. Gluten is a part of the prolamine fraction of proteins which can be found in the in the endosperm of seeds of some cereals such as wheat, rye, barley and oats. Gluten substitution in the food meant for gluten free diet is a substantial technological problem, especially when making fine tasty gluten free bakery products. Therefore it is important to search for new ingredients for making gluten free food. Gluten free diet influences people's life greatly. Managing of the gluten free diet demands a big effort and motivation especially for the fact that it is a lifelong change. It is thus necessary to search, analyse and deal with the new possibilities for life quality improvement of the patients with the celiac disease.
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