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Hodnocení stravovacích návyků účastnic redukčních kurzů STOB
Severová, Lenka
First part of the theoretical charter presents the nutrition guidelines. It explains the concept of energy expenditure and energy intake which meansthemain food components, the in importance and influence on the human body. In the theoretical part, ther also a chapter illustrating the regulatory mechanisms in volved in food intake. It offers, as well, the topic of overweight and obesity, their causes, complications and treatment options. The methods to determine the body composition and physical parameters are mentioned in conclusion of the theoretical part. The practical part is focused on monitoring of the development of energy intake, fats, carbohydrates and proteins of participants of weight loss program STOB. The irvalues are measured at the beginning and attheend of the program. The data are statistically evaluated by the software STATISTICA 12. The input data are taken during the first program 'sweek. The final values are compared with the recommended ones.
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Dietární opatření při chronické pankreatitidě
Pavková, Lucie
Chronic pancreatitis (CHP), along with the acute form of the inflammatory diseases of the pancreas. While acute pancreatitis (AP) is really a matter with which one can meet only once in your life, mortality is still 25-30 %. Unlike acute pancreatitis, a chronic disease of this type is defined as a condition in which there is a permanent loss of external secretory function of the pancreas replacing the function of the pancreatic parenchyma tissue. I have chosen the CHP directly to pointed out the seriousness of this disease that affects more and more people and attention to external and internal factors that this disease can both positively and negatively influenced. There is diet as an important factor. That includes strict dietary measures which are necessary for patients with this disease. I explore the possibilities of diet and construct a suitable diet for each stage of the disease with the help of nutritional therapist.
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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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The nutritional importance of polyphenols in berries
MARTANOVÁ, Anna
People's nutrition is inseparable part of our lives. We could include substances, that we know are healtful, to our food. If we don't have enough of the substances, we can see negative effects on human organism. The substances are named micronutrients and vitamins. We could enrich a diet with substances that we think are healthy, but their deficit doesn't case pathological symptoms. Food which we put to this category is possible to name as function food. Function food contains substances which have positive effect on our health. One of the substances are polyphenols. This issue is very interesting for me, because polyphenols are compounds that are among others particulary found in berries, especially in blueberries. Blueberries are berries that are widespread throughout the world. One of the best sources of blueberries is also Sumava, where I come from and where blueberries are well connected. The first part of my thesis is about the functional foods and ingredients that make these foods Functional foods. Ordering: probiotics, prebiotics, synobiotiks, micronutrients, fytochemiks and polyphenols. Farther the first part deals with berries, specializing in blueberry and its properties and composition, which can have a positive impact on human health.In the second part there were two objectives of the work. The first aim of my study was to determine the diet, which includes foods that contain the optimum intake of polyphenols, equivalent to 120 ml of fetal native blueberries. Polyphenols are that part of blueberries, which make them so special. In the diet were preferentially embedded short dishes that have undergone heat treatment. Analyses of polyphenols in foods and beverages I got with the program GEOMED hospital Ceske Budejovice, Inc., Department of Clinical Pharmacology. Results polyphenol content were performed by HPLC. The content of polyphenols in native blueberries was laid as equal to 1 and the contents examined further product was then expressed as a multiple or ratio of the native blueberries. I take into account all these factors when drawing up the model menu. Another aim I have set is to map products in which the content of polyphenol is beneficial. There is a high number of products with blueberry flavour on the market. The content of blueberries, however, is often negligible. The surprising result was the polyphenol content in lemonade Toma, whose relative value ug / ml is 2.59 when compared with the native blueberry, which is placed as equal to 1. After the development work, in which I obtained information from the literature search, the sales network and the Department of Clinical Pharmacology, Hospital Ceske Budejovice, I would like to say that blueberries are an important source of polyphenols and that a diet which will include daily equivalent of receiving polyphenols, may not in any way differ from a regular rational diet. Not even cooking the dish precludes putting together this diet because blueberries are relatively stable against temperature changes. Inclusion of such a diet in the catering equipment could bring a positive impact in the future, especially for older people by improving memory function and balance.
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Representation of cereal products and their quality in the diet of basic school pupils and university students
JURÁK, Ondřej
In the theoretical part of the diploma thesis there was described food of cereal character including school nutrition programmes and their representation in the diet of basic school pupils and university students. The interview focused on the representation of cereal products and their importance in the diet is described in the research part of this diploma thesis. The interview was made in the groups of pupils in higher basic schools and university students. When evaluating the questionnaire survey, there were assessed the quantity, individual types and quality of commonly consumed cereal products and the level of eating habits of respondents in accordance with the principles of good nutrition. After evaluation of the interviews it was found that basic school pupils have worse all-day eating habits than university students. It was confirmed mostly by the answers of the questions relating to breakfast, mid-afternoon snacks and total number of meals during a day. University students prefer wholegrain products more than basic school pupils. Pupils of higher basic schools have lower knowledge level of cereals than university students.
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Evaluation of Food Variety in Selected School Canteens in the South Bohemian Region
DALIHODOVÁ, Andrea
These factors include also eating in school canteens. By this we understand nutrition services for children, pupils, students and other people whom this food is offered within material sustaining, full direct social security or within preventive care by whole day services or boarding services. In the interest of following nutrition doses, there has been set up so called consumer basket of foodstuffs.The theoretical part focuses on explaining of the term of school nourishment and form.The main aim of my diploma work was to appraise variety of school lunches in chosen school canteens according to months menus from the nutritious point of view.Partial targets were focused on assessing the quality of lunches according to the consumer baskets of foodstuffs and appraising the method of school canteens of drawing up their menus. In the practical part there has been presented own research and its results. The research for this diploma work started in November 2012 and finished in February 2013. Practical part of this research was worked out on the base of quality research. The choice of searched subjects happened with the aid of pure intentional research. The data file was constituted by menus from December 2012, January 2013 and February 2013 and by the consumer baskets of foodstuff for the same season. The analyses of variety of foodstuffs and was supplemented by half-structured interview.I prepared five researching questions before assessment of the research that were answered during the research. These questions were: ?Do the coefficients of variety of foodstuffs agree with the criteria of canteens? ? ?Do the school canteens fulfil the set up norms for recommended fulfilling of the months consumer basket of foodstuffs? ? Does the management of the school canteens follow the recommended principles of a healthy diet while preparing their menus? ?Do school canteens provide various structures of recipes, dishes and technologies? ? ?Can the offer of dishes in school canteens be improved? In the first part I firstly concentrated on appraisal of variety of soups in school canteens. The variety was appraised on a month bases for each canteen. Next I focused on appraisal of variety of main dishes, side dishes and food supplements. The results were registered in well arranged charts. The next part of diploma work focuses on appraisal of consumer foodstuffs baskets.The last part contains interview with the management of school canteens.I have also managed to get answers to asked research questions so I could set down hypothesis. According to the answers I set three hypotheses. The first one is: ?The chosen school canteens from South district provide their diners with various foods and follow the principles of a healthy diet. ? I came up to this hypothesis while looking for answers to researching questions focused on variety and composition menus. The answers to the research questions helped me in formulation the second and third hypothesis: ?School canteens fulfil set up norms for recommended month consumer foodstuffs basket for commodity meat, milk, dairy products, free fat, free sugar, vegetables and potatoes.Third hypothesis was formulated as follows: ?School canteens don´t fulfil set up norms for recommended month consumer foodstuffs basket for commodity fruit and legume. The management of these canteens get further education in the area according to the interviews. I think that this diploma work can be used as an information material for educating workers in the area of nourishment. The results can be useful as a source of information for workers in school canteens.
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