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Intake of the D vitamin at children at younger school age
PAVLÍČKOVÁ, Adéla
Vitamin D is an integral part of our diet. It is vital for a proper growth and development of a child. It affects development of bones, nervous system activity, neuron creation, and immune system. Currently, around 60% of European children suffer from its deficiency. Insufficient intake of vitamin D from animal sources can be the cause of the deficiency for this group. Up to 90% of vitamin D intake is caused by the sun. Thus, the cause of the deficit can also be the lowered time spent outside. I chose four goals for my bachelor's thesis. The first goal was to ascertain the amount of vitamin D that primary school children intake orally. The second goal I chose was to ascertain the significance of oral vitamin D supplements for primary school children. The third goal was to ascertain the number of products with vitamin D content that primary school children have in their diet. The last goal was to determine what part of dietary reference intake of vitamin D primary school children take in from food. The practical part dealt with the interpretation of the research results. The sample consisted of 20 subjects aged 6 to 12 years old, and the data were gathered in Písek and surrounding areas. The research method I chose was quantitative-qualitative. The data were gathered by questionnaires and menus. The questionnaires helped determine the number of products with vitamin D content that each subject consumed in a week. It also contained a question whether they supplement vitamin D. The menu helped determine the amount of vitamin D taken in from foods in a week. The collected data from menus were subsequently inputted into the Nutriservis software, which calculated the amounts of vitamin D in micrograms from the given foods. From these results, I calculated the overall weekly vitamin D intake and what percentage it made from the weekly oral dietary reference intake of vitamin D. If the subject used supplements, I added it to the calculation of weekly intake and determined the percentage of weekly oral dietary reference intake. The questionnaires indicate that among the most favourite products with vitamin D content are milk and dairy products. Less frequent but also significant are egg yolks and vegetable oils. Liver, however, was reportedly consumed by only three subjects out of 20 on a weekly basis. Based on the results, a conclusion can be drawn - vitamin D supplements play a significant role in the given age group. This claim is supported by the research results, which indicated that none of the subjects would have fulfilled the weekly oral dietary reference intake without vitamin D supplements. Currently supplementing were 8 out of 20 subjects. Seven out of the eight supplementing managed to fulfil the weekly oral dietary reference intake. These results indicate that it is necessary to increase awareness of both children and parents about vitamin D intake.
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Composition of the diet for fastfood consumation in young age
HÁJKOVÁ, Martina
"Fast food" isthephenomenonofourtimewhichisknow to the majority ofus. Thisis a type of public catering has a rather negative impact on ourhealth, especiallywhenusedregularly. My theosis on "Compositionofthe diet forfast food consumation in youngage" isdividedintotheoretical part and practical part. At thebeginningofthetheoretical part, I presentthehistoryofeatingand comparisonwiththepresenttime. A alsoexplorethecharacteristicsofyouth and school catering, whichalso play their part. In thenextchapter, emphasisisplaced on the basic ingredientsoffoods, such as proteins, fats and carbohydrates. Thesources are alsolistedforeachfolder. In the last chapter. I dealwiththepreviouslymentioned "Fast food" catering, I start fromitshistory to thenewsthatmoderndaybringsus. My workisconductedbothqualitatively and quantitatively. As a firstmethod, I chose a questionnairesurvey. Theresearchgroup has 44 studentsaged 15-18. I chosetwoschools in České Budějovice, wherethere are restaurantswith Fast food. Asthefirstschool I chosethestudentsofthe "Biskupské gymnázium" and as the 2nd thestudentsof "Střední průmyslová škola stavební", alsothefirstyear. Furtherresearchwasconductedwith 8 selectedrespondentswhorecorded thein diet in my pre-printedform. I thenevaluatedtheformusingtheNutriservisprofi program. My maingoalwas to findthefrequencyof Fast food foodconsumptiondurinftheweek. Alsoevaluacetheweekly diet withselectedrespondentsusingtheNutriservisprofi program
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Composition of the diet for fastfood consumation in young age
HÁJKOVÁ, Martina
"Fast food" is the phenomenon of our time which is know to the majority of us. This is a type of public catering has a rather negative impact on our health, especially when used regularly. My theosis on "Composition of the diet for Fast food consumation in young age" is divided into theoretical part and practical part. At the beginning of the theoretical part, I present the history of eating and comparison with the present time. A also explore the characteristics of youth and school catering, which also play their part. In the next chapter, emphasis is placed on the basic ingredients of foods, such as proteins, fats and carbohydrates. The sources are also listed for each folder. In the last chapter I deal with the previously mentioned "Fast food" catering, I start from its history to the news that modern day brings us. My work is conducted both qualitatively and quantitatively. As a first method, I chose a questionnaire survey. The research group has 44 students aged 15-18. I chose two schools in České Budějovice, where there are restaurants with Fast food. As the first school I chose the students of the "Biskupské gymnázium" and as the 2nd the students of "Střední průmyslová škola stavební", also the first year. Further research was conducted with 8 selected respondents who recorded thein diet in my pre-printed form. I then evaluated the form using the Nutriservis profi program. My main goal was to find the frequency of Fast food food consumption durinf the week. Also evaluace the weekly diet with selected respondents using the Nutriservis profi program
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The differences between the nutrition of Seniors in their natural home milieu and in retirements homes.
KAUCKÁ, Eva
In my degree paper I am dealing with the difference in the nutrition of seniors coming from the natural home environment and those living in retirement homes, especially from the view of quality and quantity of their diet. The theoretical part is focused on basic information of a well-balanced diet of seniors and the specifics thereof. I also mention the importance of drinking regimen there. Recommended daily intakeand resources of individual nutrients are of high importance, too. In old age, diet must be adapted to the current state of health. As a rule, light meals, easily digestible are selected. The practical part presents the results of the research aimed at the above mentioned issues. The information was obtained with the health of questionnaires and retirement home{\crq}s menus. The respondents were divided into two groups according to their place of living. The first group contained the seniors from the natural home environment, the second included seniors from retirement homes. The nutritional quality and quantity was monitored only in the selected sample of four respondents. In my my research I set two hypotheses. According to the results of the questionnaires only the second part of the second hypothesis was confirmed, while the first hypothesis and the first part of second hypothesis were not confirmed.
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