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Dietary regime of a softball team during a training camp
Kadlecová, Klára ; Süss, Vladimír (advisor) ; Pravečková, Petra (referee)
Title: Dietary regime of a softball team during a training camp Work objective: The aim of this work is to put together a menu corresponding with energetic and nutritional needs at a training camp for women agend 18 - 25 without specific nutritional preferences using SW FitLinie 5.82. Method: The method of indirect calorimetry was used for establishing the players'energetic needs. Average antropomotoric parameters of the softball players were put into the equation, and the reset was increased by the energy spent at everyday practice according to the corresponing tables. The ratio of basic nutriets (60 % carbohydrate, 25 % fat, 15 % protein) was kept. Sufficient consumption of carbohydrates efore each training session was also taken into account. Results: The daily energetic consumption was fulfilled by an average of 98,90 % which corresponds to approx. 13,725 kJ. The daily consumption according to nutrition needs was set to approx. 490 g of carbohydrate, 91 g of fat, and 122 g of protein. The average precision of carbohydrate intake during the whole training camp was 99,54 % (488 g), there was a slight excess in case of fat - 100,93 % (92 g), and finály the precision of protein was 97,51 % (119 g) for the whole week. Conclusions: The suggested diet corresponds with the needs of an organism for...
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Výživa ve sportovní gymnastice
Tománková, Tereza
The bachelor thesis Nutrition in sports gymnastics contains general informations about sports gymnastics and their physiology. It closer describes nutrition with their substances and water balance which is necessary in this area of sport. Using casuistic which is focused on experiences of former elite gymnast with eating habits across her carrier from beginnings to this day as a coach and it is summarizing individual nutritional recommendations for her. Focus is also given to joint nutrition, especially to maintain declarations of glucosamine and chondroitin-sulfate and comparison of their quality and price.
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Dietary habits of obese adults
MANSFELDOVÁ, Lucie
Obesity nowadays is one of the most common chronic diseases in the Czech Republic. By overweight in the Czech Republic suffers 73% of men and 57% of women, of which 24% men and 26% women suffer by obesity. Obesity can cause unhealthy eating habits and low physical activity. The main aim of the bachelor thesis called "Dietary habits of obese adults" was to map the eating habits and composition of the diet of a group of obese individuals aged 30-40 years. The thesis is divided into two parts - the theoretical and practical part. The theoretical part deals with the characteristic of obesity. On the beginning is mentioned the history of obesity, another pointing is about the various definitions, the classification of obesity. In the theoretical part, I write about energetic need, metabolism and the Body Mass Index. I describe the distribution of fat in the organism and its measurement methods. In the next chapter, I focused on risk factors for obesity - uninfluenced and influenced factors. Other chapters include the causes of obesity, obesity prevention, and health risks that I divided into metabolic and mechanical complications. The last part is about the treatment of obesity. In the practical part I conducted research on 10 respondents, which I voluntarily chose. Input criteria were BMI higher than or equal to 30 and had to fall into the 30-40 age category. For research I used the data sheets that were evaluated in the Nutriservis profi program. Data were complemented by analysis of the questionnaire survey. The results of the survey show that diet habits and energy content do not match nutritional recommendations and healthy lifestyle principles. Obese people choose unhealthy foods and have low physical activity.
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The nutrition of patients with percutaneous endoscopic gastrostomy in practice
JIROVSKÁ, Nikola
The bachelor thesis is focused on patients with percutaneous endoscopic gastrostomy in practice. The thesis is divided into theoretical and practice part of the issue. The theoretical part deals with stoma history, nutritional status diagnostics and general information on stoma. The core of the theoretical part contains the most important part of the thesis: introduction to PEG. The next chapter is dedicated to energy values determination and enteral nutrition, followed by the section dedicated to aid tools for enteral nutrition application. The last chapter in the theoretical part describes nutrition complications in percutaneous endoscopic gastrostomy. The aim of my work was to evaluate nutraceuticals intake administered to PEG, and to explore patients' or care staff 's awareness of PEG care in general. To achieve my goals, I have used qualitative research. Using a semi-structured interview with a nurse, and with patient and nursing staff in two other cases, I have gradually discussed PEG issues. I have worked with six patients, each of them I have interviewed twice. In the next section, I have determined requirements for nutrients, energy, selected vitamins and trace elements, which I then compared with a real enteral nutrition intake. I have used Nutriservis application to evaluate and determine the diet. Nursing staff often does not have enough information about the care that patients with PEG require, and availability of respective literature in the Czech language is very limited. Nursing education in the past did not include PEG care. The method was introduced in the Czech Republic only in the 1990s. Nearly all patients in my research were underweight. Moreover, despite their weight was changing, the type of nutrition and its quantity remained the same. The most common patients' complication was diarrhea. Although literature reports that the PEG tube should last for several years, it lasts for a year or two, according to the nursing staff. The information contained in my work can help not only patients with PEG and their families, but also health care professionals who look after PEG patients
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Dietary regime of a softball team during a training camp
Kadlecová, Klára ; Süss, Vladimír (advisor) ; Pravečková, Petra (referee)
Title: Dietary regime of a softball team during a training camp Work objective: The aim of this work is to put together a menu corresponding with energetic and nutritional needs at a training camp for women agend 18 - 25 without specific nutritional preferences using SW FitLinie 5.82. Method: The method of indirect calorimetry was used for establishing the players'energetic needs. Average antropomotoric parameters of the softball players were put into the equation, and the reset was increased by the energy spent at everyday practice according to the corresponing tables. The ratio of basic nutriets (60 % carbohydrate, 25 % fat, 15 % protein) was kept. Sufficient consumption of carbohydrates efore each training session was also taken into account. Results: The daily energetic consumption was fulfilled by an average of 98,90 % which corresponds to approx. 13,725 kJ. The daily consumption according to nutrition needs was set to approx. 490 g of carbohydrate, 91 g of fat, and 122 g of protein. The average precision of carbohydrate intake during the whole training camp was 99,54 % (488 g), there was a slight excess in case of fat - 100,93 % (92 g), and finály the precision of protein was 97,51 % (119 g) for the whole week. Conclusions: The suggested diet corresponds with the needs of an organism for...
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Changes in body weight over a one-year period on the basis of dietary-habit adjustments in women in the age group 50+
SLÍPKOVÁ, Klára
The thesis deals with the issue of controlled body-weight reduction by means of adjustments to dietary habits in women in the age group 50+. The paper comprises two parts, theoretical and practical. The former one defines basic terms and the issue of obesity. It provides information about substances essential for proper function of body organs and touches upon problematic aspects of current eating habits. The latter part includes the characteristics of the subjects and adjustments they underwent to their diets. In the final part are presented the results of the work: how the changes influenced the body weight and concomitant aspects (amount of fat, active body weight, amount of water).
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