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Lifestyle, diet and hardening and viral diseases
ČÍŽKOVÁ, Aneta
These topics will be more detailed discussed in the theoretical part, due to their importance in the lives of each of us. Among main topics, the work includes topics related to sleep, rational nutrition, exercise and more within factors that play a significant role in influencing people's health and their lives. In the practical part, the work already deals with cases from practice - everyday life of people. In this section, reader will learn how young people perceive the view of health and its support, and whether they themselves follow the principles of a healthy lifestyle and rational, healthy eating. As a part of the research, respondent's food menus are specifically analyzed, as well as frequency questionnaires mapping the people's diet, the lifestyle and the occurrence of diseases of these people. This work shows and compares the differences in lifestyle within the two investigated groups - people who are hardening and those who are not hardening. The detected shortcomings are discussed in more detail and there are also possible individual recommendations for individuals or the whole group that can be transferred to the wider public. These recommendations are in accordance with the recommendations of the World Health Organization, medicine, or other experts in the field.
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How school meals work in the Czech Republic in the 21st century in terms of raw sobriety
MALCOVÁ, Eliška
This bachelor thesis is called "How school meals work in the Czech Republic in the 21st century in terms of raw material sobriety". Eating habits are developed from an early age. Of course, family background is a big part of this, but the school environment also plays an equally important role in shaping dietary habits. The theoretical part deals mainly with nutritional recommendations for school-age children, other recommendations in nutrition and with the food pyramid. It also discusses the importance of school meals, its history, legislation and, last but not least, the HACCP system and the principles of good manufacturing and hygiene practice. A total of 8 informers were involved in the research part, of which 2 informers were the heads of the examined school canteens in Písek, the remaining informers were the cooks there. A qualitative method was applied to collect the data using semi-structured interviews, observations and analysis of the documentation. For the practical part, 3 goals were chosen. The first objective was to focus on the suppliers of raw materials, including the frequency of supply and the quality of provided raw materials. The second objective was to evaluate the processing the ingredients into tasty and nutritionally balanced meals. The last goal was to map the current state of food and nutrition in school canteens from the perspective of raw material modesty. The results revealed that the raw materials are ordered every day, the vegetables are delivered 2-3 times a week, the meat basically every day and the durables once a week. As the school canteens check the freshness of the delivered raw materials. If some raw materials come in poor quality, the manager will return them to the supplier. Neither of the examined canteens complied with all nutritional recommendations and thus the required nutritional parameters were not met. In terms of tastiness of prepared meals, the school canteen II achieved better results. However, it should be mentioned that the canteens differed greatly in the amount of leftovers. From the provided documents, it was found that they try to have simple recipes and use as few ingredients as possible. However, but seasonings and higher amounts of salt are still part of the recipes.
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Relevance of nutritional recommendations obtained electronically from different sources
Neprašová, Marie ; Hubáček, Jaroslav (advisor) ; Chrpová, Diana (referee)
This thesis focuses on nutritional recommendations as information provided by national and international institutions that they receive to individuals. It can be their activity in society and the creation of educational materials or the opportunity to address them directly about a specific problem. The theoretical part introduces the topic of general nutritional recommendations, which are designed primarily for the whole society or for a certain group of people (like children, seniors etc.). Finally, the exact topics that are not usually included in the general nutritional recommendations for the population are discussed. These are mainly health conditions where a specific direction of diet is necessary, and the diet has its given restrictions. The topics were selected based on their popularity and topicality in the population. The work analyzes topics such as salt intake in food, iron deficiency, eating disorders, possible nutrient deficiencies in the vegetarian diet, but also metabolic disorders such as phenylketonuria, milk protein allergy or lactose intolerance. Due to the focus on Czech nutritional recommendations, it was drawn mainly from Czech publications of renowned personalities in the field of nutrition, medicine and food, they were supplemented by current scientific studies, which were...
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Comparative study eating habits university students.
RABOVÁ, Livie Dominika
My bachelor thesis deals with the analysis of eating habits of health education students and physical education students at the Faculty of Education of the University of South Bohemia. The theoretical part is focused on the basic components of nutrition, energy intake and expenditure, nutritional directions, physical constitution and adolescence. In the practical part the data provided by the students who record the composition of the diet into the application kaloricketabulky.cz. The focus of the thesis is on the intake of proteins, carbohydrates, fats and energy intake.
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Nutrition in diseases of civilization prevention
Kaduchová, Pavla ; Starnovská, Tamara (advisor) ; Vágnerová, Tereza (referee)
The bachelor's thesis deals with the origin and occurrence of diseases of civilization and the possibilities of their prevention from the nutrition point of view. It focuses on the consumption of macronutrients and micronutrients in food with regard to the possible risk of these diseases as well as their protective effect. The theoretical part briefly deals with selected diseases and risk factors involved in their emergence, prevention and health promotion, and lastly focuses on nutrition as one of the leading determinants of health. The practical part focuses on the goals and related hypotheses, on the basis of which a questionnaire survey was conducted related to the interest in the composition of food, the impact of nutrition on the incidence of diseases of civilization and knowledge of nutritional recommendations. It also summarizes the characteristics of the sample of respondents and their current lifestyle for comparison with the theoretical awareness of the importance of nutrition. Key words: diseases of civilization, prevention, nutrition, lifestyle, nutritional recommendations
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Nutritional recommendations for clients with alcoholic liver disease
Köhlerová, Martina ; Čablová, Lenka (advisor) ; Šťastná, Lenka (referee)
Work is in its theoretical part focuses on the description of the traditional role of alcohol in the Czech population and its consumption. Czech Republic has long been the largest consumers of beer in the world, as well as the total consumption of pure alcohol per person to hold among the highest in the world. With high levels of alcohol consumption is related of course the risk of addiction. Although alcohol affects the whole body, from somatic damage is focused mainly on the liver. Due consumption may develop a wide range of illnesses, from mild forms such as hepatic steatosis to serious, life-threatening liver cirrhosis. Therapeutic procedures in alcohol liver disease are outlined at the end of the theoretical part. The cornerstone of treatment is abstinence, followed by other recommendations, which include stop smoking, or sufficient nutrition support. The practical part is focused on diet recommendations, which are designed for clients with alcohol liver disease. Specific recommendations are based on analysis of articles that were retrieved based on the specified criteria. It has been found that antioxidants have no significant impact on the treatment of these diseases. Lipid intake should ideally be around 30% of total daily energy intake. Results of carbohydrate intake were not homogeneous, it can be...
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Nutritional factors and influence on body build.
Chmelařová, Veronika ; Bláha, Pavel (advisor) ; Martinča, Jozef (referee)
Nutrition is to ensure nutrients needed to sustain life activity, healthy growth and reproduction. Good healthy food can improve the quality and length of life. Positive effects intensify if the diet is combined with other elements of a healthy lifestyle: fresh air, physical activity, rest, avoiding toxic substances and a good mental state. In the Czech Republic there are changes in eating habits in the last 20th years. The food consumption was a major coup in the volume and in the structure. Changes occurred in the availability of food from seasonal to year-round became available in grocery stores are spread in our fast food intake, and thus the sweet soft drinks. The number of sedentary jobs and reduce the physical activity. Obesity is defined as weight gain above the physiological limits due to accumulation of fat reserves. It is considered epidemic 20th and 21 century. Obesity and being overweight is associated with a high risk of major chronic disease, which is related both to the degree of obesity, but also the distribution of body fat. The prevalence of obesity and overweight is increasing rapidly in developed societies (USA, Canada, Australia etc.). The problem is mainly the growth of the health problems in children and adolescents. It is therefore necessary to increase the prevention of...
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Contemporary nutritional recommendations and their compliance by nutritional therapists
Zapletalová, Martina ; Hubáček, Jaroslav (advisor) ; Pejšová, Hana (referee)
This work is focused on Czech and world nutritional recommendations and the profession of nutritional therapist. The aim of the work is to analyze the eating habits of nutrition therapists as nutrition experts. The work is divided into chapters, within which a comparative analysis of both nutritional recommendations and all levels of the profession of nutritional therapist is performed. The analysis of identical and different points was performed on the basis of the study of documents and their comparisons. The first part of the thesis deals with the issue of nutritional recommendations, their importance, forms and methods of creation. The following is a list of current recommendations valid in Europe and in the Czech Republic. These recommendations are then compared. Furthermore, attention is paid to the profession of nutritional therapist, its legislative anchoring and competencies. As this profession has several levels, they are compared with each other and the differences are emphasized. Subsequently, the individual activities of a nutritional therapist are explained and practical examples are presented. Last but not least, an analysis of the eating habits of the addressed nutritional therapists is prepared and compared with the current nutritional recommendations valid in the Czech Republic....
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