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Annual report 2014
VÚPP
The publication describes the activities of the Food Research Institute Prague in 2014. This activity is mainly focused on improving the level of the population's diet and on improving the supply of food, on improving the processes of food processing, on the development of special foods for groups of people with extraordinary health food demands, on the search and development of related control and evaluation methods , analytics including the performance of specific analyzes, and the development and manufacture of special measuring equipment and techniques. Data on the structure and organs of the institution, basic statistical data, results of the main (research) activities of the institute and other activities (pedagogical, educational, advisory activities, representation in national bodies, boards and commissions, international activities). The publication is bilingual (cz + en).
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Annual report 2013
VÚPP
The publication describes the activities of the Food Research Institute Prague in 2010. This activity is mainly focused on improving the level of the population's diet and on improving the supply of food, on improving the processes of food processing, on the development of special foods for groups of people with extraordinary health food demands, on the search and development of related control and evaluation methods , analytics including the performance of specific analyzes, and the development and manufacture of special measuring equipment and techniques. Data on the structure and organs of the institution, basic statistical data, results of the main (research) activities of the institute and other activities (pedagogical, educational, advisory activities, representation in national bodies, boards and commissions, international activities). The publication is bilingual (cz + en).
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Annual report 2012
VÚPP
The publication describes the activities of the Food Research Institute Prague in 2012. This activity is mainly focused on improving the level of the population's diet and on improving the supply of food, on improving the processes of food processing, on the development of special foods for groups of people with extraordinary health food demands, on the search and development of related control and evaluation methods , analytics including the performance of specific analyzes, and the development and manufacture of special measuring equipment and techniques. Data on the structure and organs of the institution, basic statistical data, results of the main (research) activities of the institute and other activities (pedagogical, educational, advisory activities, representation in national bodies, boards and commissions, international activities). The publication is bilingual (cz + en).
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Annual report 2011
VÚPP
The publication describes the activities of the Food Research Institute Prague in 2011. This activity is mainly focused on improving the level of the population's diet and on improving the supply of food, on improving the processes of food processing, on the development of special foods for groups of people with extraordinary health food demands, on the search and development of related control and evaluation methods , analytics including the performance of specific analyzes, and the development and manufacture of special measuring equipment and techniques. Data on the structure and organs of the institution, basic statistical data, results of the main (research) activities of the institute and other activities (pedagogical, educational, advisory activities, representation in national bodies, boards and commissions, international activities). The publication is bilingual (cz + en).
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Food Chemistry and Nutrition in Chemistry Secondary Education
Třeštíková, Tereza ; Klímová, Helena (advisor) ; Martínek, Václav (referee) ; Čížková, Věra (referee)
This PhD thesis deals with a topic of food chemistry and nutrition in secondary school education in chemistry lessons. The theoretical part summarizes significance and evaluation of textbooks and furthermore it focuses on modern approaches in chemistry lessons with the main focus on interactive boards. The methodological part deals with the analysis of framework educational programs, textbook analysis, questionaire surveys and creation of teaching materials. The practical part of this thesis summarizes the results of analysis of framework educational programs and textbooks in relation to food chemistry and diseases related to nutrition. It shows results of a questionnaire survey which has examined knowledge of students in the area of proper nutrition, diet and diseases related to nutrition and also relationship of students to this issue and to the subject of chemistry in general. It also summarizes the results of verification of studying materials which have arisen in this thesis. The practical part also includes an educational text for teachers on the topic of lipids, which was developed based on the results of extensive analysis of secondary school chemistry and biology textbooks, framework analysis of educational programs and research at secondary schools in the Czech Republic. The topic of...
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Food in Chemistry for Chemical Education
Strnadová, Hana ; Šulcová, Renata (advisor) ; Teplá, Milada (referee)
Charles University in Prague - Faculty of Science Department of Teaching and Didactics of Chemistry Albertov 3, 128 40 Praha 2, Czech Republic Food in Chemistry for Chemical Education Bc. Hana Strnadová hanka.str@centrum.cz This final thesis is about using food themes in teaching chemistry at secondary level education. At first there is a brief background research made on the base of several issues focused on food chemistry. Then the conception of chemistry curricula in the Czech educational system is compared with the conception in the Slovenian educational system and the posibilities of registering the questions of food into the chemistry tuition in both countries are evaluated. Approximate analysis of several contemporary Czech and Slovenian chemistry student's textbooks for secondary schools summarises representation of this subject matter. The parts of this final work are methodically processed materials to support the experimental teaching at grammar schools.
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Annual report 2010
VÚPP
The publication describes the activities of an institution - the Food Research Institute Prague, vvi in 2010. This activity is focused primarily on improving the level of population and catering for healthier food supply, further improvement of processes in food processing, the development of special food for populations with extraordinary health claims by food, the search and development of related control and methods of evaluation, including implementation of analytics specific analyzes, and the development and production of special metering equipment and technology. They are given information about the structure of institutions and bodies, basic statistics, the results of principal (research) Institute activities and other activities (teaching, training, consultancy, representation in national institutions, boards and commissions, international activities). The publication is bilingual (cz + en).
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