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Awareness of food labelling among patients suffering with obesity and diabetes
Hálová, Nikol ; Brunerová, Ludmila (advisor) ; Anděl, Michal (referee)
This bachelor thesis focuses on the awareness of food labelling among patients with obesity and diabetes. The aim of the thesis is to determine the knowledge of these patients about food labelling and their opinions on this topic. Furthermore, the thesis examines the influence of food labelling on the dietary habits of patients with obesity and diabetes, as well as the possibilities for improving awareness of food labelling among these patients. The research was conducted in the form of an anonymous questionnaire, which helped identify the level of knowledge and attitudes of patients with obesity and diabetes towards food labelling. The results showed that awareness of food labelling significantly influences the dietary habits of patients. Patients with higher levels of knowledge about food labelling are more likely to make informed and healthier decisions when choosing foods. The thesis also identified the main barriers that prevented patients from effectively utilizing food labelling, such as small font sizes on labels, complexity of information, and inadequate understanding of labelling. Proposed measures to improve awareness include the implementation of educational programs, practical demonstrations, and interactive workshops focused on proper label reading. Additionally, collaboration with dietitians...
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Drinking regime of seniors.
NOVOTNÁ, Nela
The bachelor thesis deals with the topic of the drinking regime of seniors. This thesis presents a comprehensive view of the drinking régime with regard to the diet of the elderly and aims to raise awareness of this issue. Drinking regime is a problematic topic, troubling many seniors. Indeed, water is an integral part of every organism, making it all the more essential for this age group. As the human body ages and the percentage of fluid in the body decreases, a regular supply of fluids not only from beverages but also through diet is essential. The aim of this bachelor thesis was to compare and evaluate the differences in the eating and drinking habits of the elderly with respect to different types of housing. Furthermore, to describe the diet and drinking patterns of individual seniors by evaluating their diets and to map the influence of diet composition on ensuring adequate fluid intake. The final objective was to compare differences in the dietary and drinking patterns of women and men. To achieve the objectives, a quantitative survey was chosen. In order to meet the first objective, a questionnaire designed by me was used to compare the eating and drinking habits of seniors with different types of housing. To meet the second objective, weekly records of the diet and drinking patterns of a total of 10 respondents from both groups were kept, which helped me in mapping the effect of diet composition on ensuring adequate fluid intake. Weekly dietary and drinking records of 4 respondents, two men and two women, were used to meet the third objective. Using these data, I compared the diets of the men and women primarily on the basis of the amount of water-rich foods consumed and their effect on total fluid intake. Considering the results of the research part, it would be advisable to increase the awareness of individual seniors about the importance of drinking and provide them with recommendations regarding the choice of appropriate foods to increase the overall fluid intake not only from beverages but also from diet.
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Motel for truck drivers in India
Dědková, Kateřina ; Šubrt, Jan (referee) ; Dulenčín, Juraj (advisor)
The subject of the bachelor thesis is the design of an motel for highway drivers in India. The building is located in the part called Kannadi in the district Pallakad nearby road National Highway 544, which is connected from the south side. Right next to the area aren’t built any other objects. The work shows the design of the alone standing building, which is divided into 4 blocks. The most of the area is used as accommodation, the other parts as restaurant and shop. The main role in designing was Indian religion and local traditions, which were inspiration in the layout and aesthetic solution of the building. The sections are connected thanks to the atrium in the middle and to the rooms in the second ground is the main entrance through the built-on gallery. All rooms are supposed to be for 2 residents and don’t include a sanitary facilities (these are common, 2 on the floor). The design is using traditional materials and the façade is made by overhanging panels from metal frame knitted by colorful cord from recycled plastic (or textile). As a result of this is possible to make people think of the pollution in the world and mainly in India. Colors refer to their religion, which are used even on their typical trucks, they should bring the protection and safety on the way before the drivers come back to the families. Panels are also used as the shading element.
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Nutritional specifics in hospice care
Macinauerová, Romana ; Starnovská, Tamara (advisor) ; Holubová, Barbora (referee)
Palliative care is an approach focused on improving or maintaining quality of life for patients and their families who suffer from terminal illness in an advanced stage. Hospices are most commonly associated with palliative care, where hospitalized patients are expected to live less than six months. The aim of this work is to introduce the issue of palliative care and the nutritional approach in hospices from a nutritional therapist's perspective. The theoretical part is focused on the general issues of palliative care and its division. It presents the needs and life values of patients and their families, introduces the issue of nutrition and hydration in the terminal phase of the disease, possible interventions and symptoms that affect food intake. The main objective of the empirical part of the research, which was conducted in the form of semi-structured interviews, is to find out among the patients at the Hospic u Dobrého Pastýře in Čerčany their favorite food and dishes. The sub-objectives were to find out the preferred consistency, quantity and texture of food, identification of situations and symptoms affecting patient's food intake in hospices and to find out through a questionnaire survey in inpatient hospices in the Czech Republic the importance of a nutritional therapist. Based on the...
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The manor house Boskovice
Podivínská, Adéla ; ing.arch. Lukáš Ležatka, Ph.D (referee) ; Pavlovský, Tomáš (advisor) ; Švecová, Táňa (advisor)
The bachelor's thesis is based on studio project created in the summer semester of the second year of undergraduate studies. The task was the renewal solutions and new use of the building with a loft, currently unused, the building of the Manor house in Boskovice. Manor house is located in a conservation area near the center of Boskovice, district Blansko. This historically protected building complex of farm Boskovice castle is a valuable urban property. After a fire in 1823 was rebuilt, but its appearance has remained virtually unchanged. The biggest change has passed the east wing, which was built a new roof, and arcades were walled up. Currently, the building unused and falling into disrepair. The courtyard is overgrown gas distributor greenery and paved areas are in a state of devastation. The aim was to restore the place of its historical value and use of the building to the public for recreation and leisure activities. In its current form and historically valuable buildings renaissance details will not be interfered with in any way, and nothing will be demolished, but in the context of the return of state in historical terms, it is about restoring monuments. Outbuildings were designed with understated approach so as to not disrupt the architectural structures countenance, but they gave him a new modern concept. The material on these new features is the corroded steel. It was a merger of the two approaches to architecture in a different century. The building consists of a deck above the newly exploited attic for accommodation and part of the basement is also three separate cellars. Existing structures will be redeveloped. Construction work will be carried out mainly in the context of treatment available, change sanitary rooms, new loft conversion and conversion use. The proposed functional content manor house after reconstruction and completion is predominantly public, there will be a library, catering, accommodation and facilities for leisure acti
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Sheepfarm
Ledvinková, Šárka ; Šuhajdová, Eva (referee) ; Myslín, Jiří (advisor) ; Čuprová, Danuše (advisor)
It is an ecological family farm engaged in raising sheep and processing of sheep milk. There is a restaurant and accommodation at hotel level. Proposed set of objects is located south-west of the village Pozďatín on a gentle hill and is surrounded by pastures and woods. The concept is based on a traditional country farmhouse with a semi-closed court. The buildings are irregularly interwoven of narrow and tall blocks with different colors, which expand and illuminate the attic space and allowing its use. The northern building is a restaurant, accommodation for guests and a flat of house owner , there are stables in the south and side is covered parking for mechanization on the west side. Buildings are designed by wooden system, so-called the Platform-Frame system.
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Development of Tourism in the Beskydy and its Impact on Business
Mucková, Krystyna ; Zich, Robert (referee) ; Mráček, Pavel (advisor)
Bachelor thesis "Development of tourism in Beskydy and its impact on business in the region" deals with evaluation of conditions for developing tourism in the tourist district of Beskydy. Based on an analysis of current state of tourist movement, description of the most attractive places in the region and possibilities of financing, the outputs of the thesis are suggestions of development of tourism and related business activities and development of the region.
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Yacht Club Hlucin
Kučera, Radim ; Šuhajdová, Eva (referee) ; Šuhajda, Karel (advisor)
The aim of this study is the design of Yacht club. The building is situated on a building estate No. 1303/3 of the Kozmice land registry in the recreational premises at the lakefront of „Hlučínské jezero“. It is placed next to the flooding line which is also considered in the project. The building is divided into three operational parts – the hotel, the catering establishments (restaurant) and the area primarily destined for holding conferences and workshops. The hotel is designed to accommodate thirty-two people, the capacity of restaurant is forty-two and conferential area is suitable for forty people at the most. Yacht club is designed as four-storey building with a flat grassed-covered roof. With regard to the foundation conditions, the building is found on piles. The structural part of walls is partly from CLT panels and partly from reinforced concrete which increase the stiffness of the building. The external cladding of the hotel consists of wooden blocks creating ventilated facade, while the rest of the building is rendered.
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Guesthouse
Vlčková, Bára ; Kučera, Radim (referee) ; Pěnčík, Jan (advisor)
This bachelor thesis is a project of new five-storey, semi basement guesthouse in Opava. This guesthouse will be used for accommodation, catering and recreation. Accommodation capacity is 21 people. In the basement is a technical background. The first floor is designed for the overall run of the guesthouse, staff, catering and sports. In the second and third floor are rooms for guests. Almost every room has a balcony. In the fourth floor is a common room with adjoining terrace. The building is brick. The vertical structures are made of ceramic blocks. Outer walls are insulated by outer contact system. The ceilings are mostly ceramic-concrete and a smaller part of the reinforced concrete. The guesthouse is roofed by single-flat roof.
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