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Information System Design
Rajnoha, Jan ; Novák, Lukáš (referee) ; Koch, Miloš (advisor)
Goal of this thesis is to design and implement a new information system for Para Bellum Lounge company, situated in Brno focusing on hookah experience and selling alcoholic drinks. The output of this thesis are 3 applications: A Windows 11 desktop application acting as a cash register. A web application displaying reservation system. And finally, a web API service positioned between the cash register and an application database.
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Introducing of method of pyridoxine determination by liquid chromatography in food products and resources
Nechyba, Ondřej ; Benešová, Karolína (referee) ; Vespalcová, Milena (advisor)
This master‘s thesis deals with quantification of vitamin B6 in beverages, food supplements and raw materials in food industry. The literature retrieval part summarizes general information about vitamines, vitamine B6, nicotine acid and vitamine B1. Further on in this part there is described principle of high pressure liquid chromatography and quantification of individual vitamines. In the experimental there are listed used tools, apparatus and chemicals. There is described preparation of idividual samples of food supplements, energy drinks, multivitamine drinks, beers and brewer’s malts. This chapter also contains information about chromatographic separatory systems Shimadzu and SpectraSystem. The quantification was performed by high pressure liquid chromatography on a reverse phase with gradient elution and two ways of detection, fluorescent and spectrofotmetric. The result of experimental activities and vitamine content in analysed samples are presented in the next chapter. In the final contains summarization of results obtained in experimental part. The maser’s thesis was measured in the laboratory of Institute of Food Science and Biotechnology, Faculty of Chemistry, Brno University of Technology.
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Analysis of drinking regime student TUKE students in Košiciach (SK)
JANDA, Petr
The bachelor thesis focuses on the issue of the drinking regime of a select group of people, namely Tuke students in Košice. In the theoretical section, I conducted a literary research of available resources relating to the subject. This section is divided into two chapters. The first chapter deals with the importance of water to the human organism and the general principles of the drinking regime. It also contains insights into water, bottled mineral waters, sweetened sodas, juices, milk and addresses the issue of alcoholic and non-alcoholic drinks in drinking mode and their effect on the human organism. As part of the second chapter, I discuss the quality of both bottled and unbottled water in the Košice region and Slovakia, where I carried out research investigations. The research methodology is described in the practical section. I chose a questionnaire method to collect the data. Partial results are characterised and discussed at the conclusion of the work.
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Information System Design
Rajnoha, Jan ; Novák, Lukáš (referee) ; Koch, Miloš (advisor)
Goal of this thesis is to design and implement a new information system for Para Bellum Lounge company, situated in Brno focusing on hookah experience and selling alcoholic drinks. The output of this thesis are 3 applications: A Windows 11 desktop application acting as a cash register. A web application displaying reservation system. And finally, a web API service positioned between the cash register and an application database.
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Food Position and habits in the group of second grade students and students of high school on Příbramsku
HUMŇALOVÁ, Aneta
This bachelor´s thesis deals with the problems of nutrition and eating habits of pubescents and adolescents in Příbram and its surroundings. The theoretical part focuses on nutrition, its basic components, on general principles as well as recommendation including the food pyramid and the healthy eating plate. Furthermore, the bachelor´s thesis focuses on given group of children - on composition of their meals, mistakes in nutrition, diets and its related eating disorders and alternative nutrition. The practical part focuses on questionnaire survey. The survey was made at tree elementary schools and four high schools in Příbram and its surroundings in the period of time from December 2018 until February 2019. The questionnaires included questions concerning eating habits, interests for healthy meals, experience with diets and supportive means, supplements. The total number includes 640 probands, 335 coming from elementary schools and 305 students coming from high schools. Questions and results of the survey are presented chronologically in accordance with sequence in the survey.
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Nutrition in tennis players compared with future teachers
Češnerová, Markéta ; Přibyl, Ivan (advisor) ; Mojžíš, Otakar (referee)
The theme of this paper is to compare the diet and drinking regime between competition tennis players and future teachers. The toretical part deals with tennis history, historical and even contemporary achieve ments most of all our tennis players. There is also described healthy food, drinkink regime, healthy lifestyle and regimen. The practicial part deals with short introduction of surveyed tennis players and future teachers, descriptions of thein eating babits and thein comparisons.
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Meal and Potions in the Literature of Czech Middle Ages and Renaissance
HYNEŠOVÁ, Eva
The thesis is focused on food and beverages in the Middle Ages and in the Renaissance. The author drew not only from the primary literature of that period, but also from the secondary literature, especially the works of contemporary historical Magdalene Beranova and Čeňka Zíbrt , scientists, who published a reissue of traditional Czech cookbooks in the 19th and 20th centuries. The aim is to describe the method of preparation and consumption of food and beverages , including the discovery of the former dining, a form of old Bohemian cuisine. In the penultimate chapter, the student will devote medicine and quackery . The last chapters are dedicated to analysis of literary texts in selected foods .
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Introducing of method of pyridoxine determination by liquid chromatography in food products and resources
Nechyba, Ondřej ; Benešová, Karolína (referee) ; Vespalcová, Milena (advisor)
This master‘s thesis deals with quantification of vitamin B6 in beverages, food supplements and raw materials in food industry. The literature retrieval part summarizes general information about vitamines, vitamine B6, nicotine acid and vitamine B1. Further on in this part there is described principle of high pressure liquid chromatography and quantification of individual vitamines. In the experimental there are listed used tools, apparatus and chemicals. There is described preparation of idividual samples of food supplements, energy drinks, multivitamine drinks, beers and brewer’s malts. This chapter also contains information about chromatographic separatory systems Shimadzu and SpectraSystem. The quantification was performed by high pressure liquid chromatography on a reverse phase with gradient elution and two ways of detection, fluorescent and spectrofotmetric. The result of experimental activities and vitamine content in analysed samples are presented in the next chapter. In the final contains summarization of results obtained in experimental part. The maser’s thesis was measured in the laboratory of Institute of Food Science and Biotechnology, Faculty of Chemistry, Brno University of Technology.
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Drinking regime of the primary school children in the South of Bohemia
SOBÍŠKOVÁ, Pavla
This bachelor thesis is dedicated to a drinking regime of children in primary school age. The theoretical part deals with the function and composion of the water as the most important aspect of human life and nutrition. This part of also contains a recommended daily fluid intake in children. Attention is also paid to dehydration. The practical part is based on analysis of the defined assumptions that are proved by questionnaire survey. The main objective of the practical part is to discover the drinking habits in children, if children prefer to sweet drinks to water and if they have an awareness of dehydration.
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