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Nutritionally important components of fish muscle in the prevention of serious diseases
Mádl, David ; Bušová, Milena (advisor) ; Holcátová, Ivana (referee)
The topic of this bachelor thesis is the issue of nutritionally important components of fish muscle in the prevention of serious diseases. Fish meat is a rich source of essential amino acids, polyunsaturated fatty acids, minerals and vitamins, which has been shown to contribute to the improvement of human health. Omega-3 fatty acids reduce the risk of cardiovascular disease. In the practical part of the thesis, the consumer preferences regarding the consumption of fish snacks and consumer awareness of the importance of fish meat for health and disease prevention are investigated by means of a questionnaire survey. This work is of benefit not only to the professional community but also to consumers. Key words: fish meat; omega-3 fatty acids; dietary recommendations; fish contamination; fish consumption A
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Nutrition of primary school boys in 7th-9th grade in the Covid-19 pandemic during and after distance education
KVĚTOVÁ, Kristýna
This bachelor thesis deals with the issue of children's diet and the impact of distance education on their nutrition. The aim was to map the somatic development of boys in 7th-9th grade, to assess adherence to proper dietary recommendations, and to compare the diet during the Covid-19 pandemic with the diet after distance. The theoretical part deals with the energy needs of children and its components, the importance and need of macronutrients and the most important micronutrients for the children's group. It also discusses recommendations for children's nutrition, drinking regime and physical activity, issues related to children's diet, assessment of somatic development and last but not least the relation of the covid-19 pandemic to the topic. A total of 10 boys were involved in the research part of the work, with each boy provided a seven-day dietary record. A qualitative method using semi-structured interview was chosen to collect data. The interviews were then compiled into case reports along with measured anthropometric data, and the information from the weekly dietary record, including the average daily nutrient calculations made using software Nutriservis Professional and Kalorické tabulky, was assessed in the dietary results. The results showed that the majority of boys were at the higher percentiles with their BMI and weight measurements. During the distance education period, the informants experienced a concurrent increase in both BMI and weight percentiles, with half of them remaining unchanged in height percentile. An assessment of the individual dietary recommendations found that informants were generally not following any of the recommendations. On the positive side, consumption of sweet and salty treats was lower, but this was compensated for by sweetened beverages in half of the informants. During the distance education, boys showed a negative change in the groups of fruit and vegetables, dairy, sweet and salty snacks, and also a change in drinking regime.
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Qulity of lipids in foods
Křivohlavá, Renata ; Doležal, Marek (advisor) ; Tvrzická, Eva (referee)
The title of the work is "Quality of lipids in food". The work is divided into two parts. The first is theoretical, the other is experimental. The theoretical part is divided into two chapters. The first section describes general chemical composition and properties of lipids. This point is further divided into four sections, which are specifically focused on different groups of lipids. The second theoretical point of attention is focused on the importance of fat in the diet, the synthesis of fatty acids, lipid digestion and issues related to absorbancy and lipid transport. This section also contains a passage which refers to further dietary recommendations, among which highlights the question of the proper quantity and quality of fat contained in food. There are not omitted principles of proper use and storage of fat. The last section of this section deals with dietary supplements and functional foods from which the positive effect on human health is expected. The experimental part is based on chemical analysis of twenty samples of dietary supplements containing n-3 fatty acids. These fatty acids play a vital role in the prevention and treatment of many diseases, especially myocardial infarction or ischemic heart disease. In the screening of these products, attention was focused on the content of...
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Diet system from the perspective of macronutrients and micronutrients
Kočí, Kateřina ; Šišková, Ivana (advisor) ; Starnovská, Tamara (referee)
The aim of the thesis: The aim of this observational study of non-interventional nature, was to map the representation of macronutrients and selected micronutrients in the menus served to patients suffering of gastritis as well as other nutrition diets. Additionally, to research and review the dietary systems in healthcare facilities of the Czech Republic, in order to compare the obtained data with recommended nutritional intakes, as recommended/stated in the issue "Reference Values for Nutrition Intake". The purpose is to evaluate, whether both types of the diets follow the recommended values. Methodology: The source of the data for this thesis were the menus distributed to patients following the recommendations of norms related to gastritis and rational nutrition diets for the period of one week. By applying the "Nutriservis PROFESIONAL software" the content of studied macronutrients and selected micronutrients in the daily menus was determined in the collected data. Results: Ten selected healthcare facilities from six regions in the Czech Republic participated in the research. It was determined from the obtained data, that insufficient presence of fiber, wrong balance, as well as the amount of unsaturated and saturated fatty acids along with high amount of sodium were the key malpractices,...
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Eating habits of health care professionals
Bičianová, Michaela ; Meisnerová, Eva (advisor) ; Vágnerová, Tereza (referee)
This bachelor thesis deals with eating habits of nutrition therapists and nurses and with influence of shift work on boarding of nurses. It also dedicates to risks of eating disorders in both groups. It consists of two parts. In the theoretical part are described principles of healthy eating, issues of shift work and characteristic of eating disorders. The practical part uses the questionnaire to find out how the dietary habits of nutrition therapists and nurses differ. The aim is to find out whether nutrition therapists eat better than nurses on the basis of their education, and how shift work affects boarding of nurses. The results are processed into graphs and tables. The results show that general nutritional recommendations follow more nutrition therapists than nurses. Furthermore the questionnaire shows that more than 50% of nurses eats irregularly and the main reason for skipping meals during the night shift is lack of time. It has also been found that a large percentage of nutrition therapists have begun to study their field to get more information about nutrition. It has been confirmed that both nutrition therapists and nurses are in risk group for eating disorders. keywords: eating habits, nutrition, dietary recommendations, nutritional therapy, nurses, eating disorders
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Awareness of overweight people and people without overweight on the risk of cardiovascular dise
Hladíková, Lenka ; Marádová, Eva (advisor) ; Hanušová, Jaroslava (referee)
This thesis deals with awareness of overweight and non-overweight people about of the risk of cardiovascular diseases. The goal is to determine the level of knowledge of both groups in the section of cardiovascular diseases and their interest in this issue. Next goal is to determine the degree of difference in awareness in this issue between the sexes. The theoretical part provides information about obesity (causes, symptoms, complications, treatment). It also deals with frequent cardiovascular diseases - hypertension, atherosclerosis, myocardial infarction, ischemic heart disease, cerebrovascular accident, and dyslipidemia. One of chapters is devoted to projects that address prevention of obesity and cardiovascular diseases. The practical part of work describes examined group that participated in the survey. Analysis of the results shows that people who are not overweight or obese are more informed about the risks of cardiovascular disease than overweight and obese people, because they are less interested in this issue. Women are better informed in the section of cardiovascular diseases than men. 14 individuals out of 89 members of research is interested in the issue of cardiovascular diseases. Only 12 individuals is adequately informed of the issue of cardiovascular disease. Work includes eating plan...
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Qulity of lipids in foods
Křivohlavá, Renata ; Doležal, Marek (advisor) ; Tvrzická, Eva (referee)
The title of the work is "Quality of lipids in food". The work is divided into two parts. The first is theoretical, the other is experimental. The theoretical part is divided into two chapters. The first section describes general chemical composition and properties of lipids. This point is further divided into four sections, which are specifically focused on different groups of lipids. The second theoretical point of attention is focused on the importance of fat in the diet, the synthesis of fatty acids, lipid digestion and issues related to absorbancy and lipid transport. This section also contains a passage which refers to further dietary recommendations, among which highlights the question of the proper quantity and quality of fat contained in food. There are not omitted principles of proper use and storage of fat. The last section of this section deals with dietary supplements and functional foods from which the positive effect on human health is expected. The experimental part is based on chemical analysis of twenty samples of dietary supplements containing n-3 fatty acids. These fatty acids play a vital role in the prevention and treatment of many diseases, especially myocardial infarction or ischemic heart disease. In the screening of these products, attention was focused on the content of...
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