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Sacharidy ve výživě člověka
Gazdíková, Pavla
This thesis describes the importance and the overall role of carbohydrates in human nutrition. It discusses the most significant representatives of each group of carbohydrates, their construction, function and appearance. A sizable part focuses on dietary fiber and its effects on the human body. I also pay attention on the digestion, absorption and metabolism of carbohydrates, and in a lesser extend on metabolism disorders too. In the context of the blood glucose levels I explain the concepts of glycemic index and the glycaemic load. I also marginally mentioned other physiological human needs, together with the carbohydrates topic. In the final part of the Bachelor thesis I described the effect of carbohydrates on the disease and related recommendation for the consumption of carbohydrates.
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Návrh receptury bezlepkových müsli tyčinek s přídavkem vlákniny
Prucková, Zdeňka
The theoretical part deals with celiac disease, gluten-free diet composition and the importance of fiber consumption in gluten-free diet. The practical part deals with the production of muesli bars from gluten-free raw materials with different percentage of fiber. Two formulations have been proposed in which samples containing 0 %, 3 %, 6 % and 9 % fiber are always prepared. For these products were determined the physical properties, calculated the nutritional values. At the end was performed the sensory analysis. All results are shown by graphs. The best muesli bar was without fiber (buckwheat and rice flakes 1: 1, agave syrup, honey). The strongest was the muesli bar with 9% fiber content (buckwheat and rice flakes 1: 1, agave syrup, honey and wheat fiber). Muesli bars with 9 % fiber content showed the most favorable nutritional composition. The addition of fiber 3 % was evaluated as sensory acceptable.
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Hodnocení bezlepkového chleba s přídavkem vlákniny
Pernicová, Helena
The aim of the thesis “Evaluation of gluten-free bread with added fiber” was to devise recipes for the preparation of gluten free bread. At the building of the Department of Food Technology at Mendel University in Brno 10 samples of bread with 3 %, 6 % and 9 % of added apple fiber, flaxseed fiber and poppy seed fiber were made. The bakery experiment was evaluated, the strength using TIRA-test was determined 24 h and 48 h after baking and the sensory analysis was performed, while evaluating the sensory panel of celiacs and those without dietary restriction. The most acceptable was the gluten-free bread sample with the addition of 3 % of flaxseed fiber. A statistically significant difference was found among the assessment of the groups of evaluators with and without celiac disease in the parameters of the crumb porosity, the color of the crust and the overall impression of gluten-free bread.
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Potravní vláknina
Moudrá, Marie
This bachelor thesis deals with the issue of dietary fiber. Introduction is focused on the development of the concept of dietary fiber and the definition. Dietary fiber is one of the valuable ingredients of functional food. Furthermore in this thesis is incorporated distribution of dietary fiber and its composition. Part of the thesis is devoted to the positive and negative health effects of eating fiber, whether sufficient or insufficient quantities, in association with various diseases. Finally, there are also mentioned as important sources of dietary fiber, the recommended daily intake for adults and children and methods of analysis used nowadays. The main aim of this thesis is produce a summary information of this topic.
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Consumption of fiber in old age
ŠÁLEK, Jan
The theme of this bachelor thesis is the Consumption of fiber in the old age (seniors). Formerly, the dietary fiber was considered unnecessarily burdensome for human organism. Later, it was found that it has a relatively large impact on human health, especially by serving as a prebiotic for symbiotic bacteria inhabiting the gastrointestinal tract. There is still prevailing opinion that roughage divides into a soluble and insoluble, despite that some types of fiber cannot be definitely classified and placed into any of these groups because they have characteristics of both of them. The daily recommended dose is 30 g. The qualitative research was used for elaboration of the practical part. The first goal was to find out how much fiber seniors consume. The second aim was to compare the consumption of fiber among elderly people living alone and the elderly living in retirement homes built for them. The research group, at the first research question, consists of 20 seniors from the Southern Region aged over 65 years. The research group, at the second research question, consists of five retirement homes from the whole Czech Republic. All respondents were given a record sheet for one week, and instructions on how to fill it. Acquired menus were subsequently re-calculated through the program "Nutriservis Professional". The results show higher consumption of fiber than the average in the Czech Republic, but there is still almost a half missing to get the recommended daily dose. There was observed BMI and its impact on the consumption of fiber. No significant effect was found, because overweight had all interviewees except one respondent. The financial limit is visible for evaluated diet of homes for the elderly, therefore, there are no whole grain products, vegetables and almost no fruit. Despite these limitations, the average consumption of fiber is almost equal to elderly people living alone. In conclusion, there is a proposition how to, despite the low funds, increase the intake of roughage, and avoid or, at least, reduce the problems associated with its low consumption. Recommendations for respondents are individual and given under each evaluation.
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Fiber and its consumption on a hospital bed
KŘÍŽKOVÁ, Ivana
The theme of the bachelor thesis is Fiber and its consumption on a hospital bed. Dietary fiber is defined as a carbohydrate food ingredient that cannot be transformed by one´s own enzymes. Fiber was originally considered a ballast food component. Gradually, it was found that it is a part of food fermented by colonic bacteria. Fiber is substrate for these bacteria and they transform it into substances intended for human organism. Fiber can be divided into soluble and insoluble. Both types are essential for human nutrition. A recommended fiber intake for an adult is 30 g per day. In the practical part of the bachelor thesis, was used qualitative research method. The research sample consisted of hospital two-weeks menus. One diet was applied in the hospital facility in the Central Bohemian region and one in the South Bohemian region. Using a computer program "Nutriservis Professional" I calculated the fiber content in the individual meals. The findings were compared with the recommended daily intake published in the book called Referenční hodnoty pro příjem živin and S výživou po celý rok. I also calculated energy value, amount of proteins, fats and carbohydrates of the menus. The results were compared with the recommended values. As a research I interviewed the nutritional therapists in the hospital facilities about the patient´s diet and possible solutions to health problems caused by a lack of fiber. The interviews consisted of eight open questions focused on the fiber consumption, denying of foods containing fiber. The results of calculation previewed the menu at the first hospital facility that fiber deficiency occurs primarily in a liquid diet, while for rational diet, diabetic diet and for infants and older children the fiber content is sufficient. The menu of the other hospital contains insufficient amount of fiber, especially for diabetic diet or geriatic diet reducing fat. On the other hand, diabetic diet contains a plenty of fiber. The interviews that were supposed to find out how nutritional therapists approch the fiber issues in diets brought similar responses. The hospital in the Central Bohemian region include into the diet especially fruit, vegetable, whole grain products and legumes. Older patients ages constipation suffering from bowel obstuction, intestinal disease and flatulence frequently refuse fiber, especially legumes. If a patient has health problems caused be the lack of fiber nutritional therapists usually solve this problem by education and inclusion of fruit, vegetable and whole meal bread into the patient's diet. The hospital in the South Bohemian region frequently include into the diet potatoes, rice, fruit, legumes, vegetable and whole grain breads. Fiber is often rejected by older people and people suffering from diarrheal diseases. Health problems resulting from the lack of fiber are often solved by recommending by foods containing fiber or the nutritional supplements such as NutriFibre.
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