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Speciální druhy pečiva a možnosti inovace receptur
Janečková, Šárka
Thesis is focused on the production of baked goods for population groups suffering from diseases that require special dietary therapy. Subject of the literature research was to get acquainted with three of the most serious of them - celiac disease, Crohn's disease and diabetes and a consequent summary of the individual dietary requirements related to the diseases. The aim was to create an overview of basic, innovative and non-traditional ingredients suitable for the production of special baked goods for people suffering from these diseases. Practical part of the work was based on the development of six recipes for the production of bakery products using non-traditional ingredients, followed by successful execution of baking expe-riment, instrumental analysis of samples and sensory evaluation of the products. The baking experiment resulted in 3 groups of baked goods - gluten-free, non-residual and low-carbohydrate. The best volume, firmness and sensory properties were achieved in the gluten-free bakery products, which were very similar to the conventional bakery products and were also judged to be the most sensory ac-ceptable based on the sensory questionnaires. For the other two groups of bakery products, the results of the measurements and sensory evaluation were not very sa-tisfactory, although very interesting crust and crumb colours were achieved in the-se samples due to the used ingeridents.
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The effect of low-protein diet on progression of chronic kidney disease
Čmerdová, Kristýna ; Karbanová, Miroslava (advisor) ; Tesař, Vladimír (referee)
Background: Low protein diet is one of the treatments for patients with chronic kidney disease during the pre-dialysis period. Studies about this subject have been published for more than 20 years, but the conclusions about its effect and the most appropriate composition are not clear. A low-protein diet is recommended for some patients at the Nephrology Clinic of General University Hospital. These patients are educated and re- educated by a nutrition therapist who also controls their food intake through a food diary. Objectives: To evaluate the effect of low-protein diet on the progression of chronic kidney disease in our conditions and to compare the results with the control group. Furthermore, to evaluate the nutritional status of these patients and the influence of the diet on it. Last but not least, describe a set of patients coming to education about low-protein diet. Methods: The input data was retrospectively retrieved from the medical records of patients who attended medical checks at the Nephrology Clinic of General University Hospital between 10/2016 and 3/2018. A group of 15 patients with a low-protein diet was compared with a control group of 15 patients who did not receive low-protein diet education. The main data collected was year of birth, estimated GFR, urea, creatinine, albumin,...
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The effect of low-protein diet on progression of chronic kidney disease
Čmerdová, Kristýna ; Karbanová, Miroslava (advisor) ; Tesař, Vladimír (referee)
Background: Low protein diet is one of the treatments for patients with chronic kidney disease during the pre-dialysis period. Studies about this subject have been published for more than 20 years, but the conclusions about its effect and the most appropriate composition are not clear. A low-protein diet is recommended for some patients at the Nephrology Clinic of General University Hospital. These patients are educated and re- educated by a nutrition therapist who also controls their food intake through a food diary. Objectives: To evaluate the effect of low-protein diet on the progression of chronic kidney disease in our conditions and to compare the results with the control group. Furthermore, to evaluate the nutritional status of these patients and the influence of the diet on it. Last but not least, describe a set of patients coming to education about low-protein diet. Methods: The input data was retrospectively retrieved from the medical records of patients who attended medical checks at the Nephrology Clinic of General University Hospital between 10/2016 and 3/2018. A group of 15 patients with a low-protein diet was compared with a control group of 15 patients who did not receive low-protein diet education. The main data collected was year of birth, estimated GFR, urea, creatinine, albumin,...
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Catering of second type diabetics Iin old age
VALACHOVÁ, Jana
The main goal of the thesis called "Catering of second type diabetics in old age" is to research their knowledge on the subject of the principles of a healthy diabetic diet and determine if patients are following these principles. Another goal is to learn about the dieting habits in two different senior homes. The theoretical part describes the types of diabetes mellitus and the accompanied complications, the principles of a healthy diet and the description of nutrients of the diet. The thesis also deals with a characterization of an old age and the physiological changes in senior years. The method of the qualitative research was used for the practical section of the thesis. It was realized by a questionnaire dealing with the problem. Patients for the research were chosen in the senior home Máj and the senior home Horní Stropnice. There were 20 participants of the age between 65 and 99 years. Four men and six women were chosen from the senior home Máj. Three men and seven women participated from the senior home Horní Stropnice. Seven seniors were chosen from each home as a starting number of respondents and because of a use of a snowball method the final number of respondents grew to 10. We have learnt the weekly dietary regimen of each home and evaluated the data in the Nutriservis Profi programme to determine the nutritional values of energy, protein, fats and carbohydrates. In the addendum of the thesis you can find the weekly dietary regimen for seniors assembled with the goal of easier understanding of the healthy diet for diabetics. The answers to the questionnaires are visually summarized in the 5th chapter. The weekly dietary regimens from each home are nutritionally evaluated in the last section of the thesis.
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Research of the ability of retention information from verbal education in nutrition mode and the effect of this education by overweight middle-aged people with type 2 diabetes mellitus
Šilerová, Tereza ; Vařeka, Tomáš (advisor) ; Křížová, Jarmila (referee)
This diploma thesis focuses on the disease diabetes mellitus. The theoretical part describes the characteristics of this disease. It describes typical symptoms, classification and diagnostics. It also outlines and explains the complications that may occur as a result of the disease and that may be avoided or whose inception and development may at least be delayed. Depending on their type and extent, these complications may significantly reduce quality of life as well as overall life expectancy. It is therefore essential to ensure that patients are properly educated in the right therapy. Education itself is covered in the section of the chapter devoted to treating diabetes mellitus. The practical part of the diploma thesis is devoted to research, focusing on the ability to retain information following verbal nutritional education of patients with diabetes. The aim of the research is to determine the percentage of information that patients gain from education on diet therapy, thus confirming or rebutting the established hypotheses. The research thus serves to determine the effectiveness of education in the care of diabetics. Keywords: diabetes, education, information retention, diet therapy
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Diet for IInd type diabetes and possibility of enriching diabetic diet
SCHREIBEROVÁ, Tereza
The diploma thesis deals with the diet during the diabetes mellitus type 2 disease and with possibilities of enriching the diabetic?s diet. The theoretical part of the thesis is focused on the description of this disease and the topic of the diet therapy ? what diets can be followed by diabetes patients and whether the diet is appropriate. The practical part of the thesis is dealing with the enrichment of the diabetic diets. Results of the questionnaire shown which meals are missed by the diabetics and for some of them were designed the recipes. According to the recipes were cooked diabetic dishes which were after that given to tasting and rating. Based on the statistic test and results of the rating dishes were evaluated to decide which are preferred to put in diabetic diet and which are not. I also prepared one exemplary menu including mentioned dishes.
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