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Neurobiology of food addiction
Cíbiková, Sofia Anna ; Novotný, Jiří (advisor) ; Petríková, Ivana (referee)
This work deals with food addiction, mainly its neurobiological basis. The fact that highly processed food high in calories can have effects similar to those of addictive substances has been known for decades, however with the rapidly increasing prevalence of obesity in the last few years, there is more and more research being done in this area. Food addiction very often correlates with obesity and eating disorders, such as binge eating disorder, and naturally has a negative impact on the health of an increasing number of people. Excessive consumption of highly caloric foods causes changes in the neural pathways in the brain, especially those connected to dopamine and the reward system which, similarly to substance use disorders, leads to addiction, which manifests itself in loss of control over the consumption, developed tolerance and withdrawal symptoms. Stress together with various mental health disorders such as depression and anxiety are often factors contributing to the development of addiction. Understanding the similarities between food addiction and substance use disorders can be beneficial for finding an appropriate treatment. Cognitive intervention and therapeutic methods seem to be the most effective, on the other hand strict diets and efforts to make major lifestyle changes often bring...
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Možnosti využití planě rostoucích rostlin ve výživě člověka
JEZLOVÁ, Jana
Wild edible plants and weeds were once commonly used as vegetables or spices. Our ancestors valued them for their nutritional and taste properties as well as their medicinal properties. The aim of this study was to elaborate the possibilities, benefits and prospects of using wild plants in human nutrition in our area. The work is based on the historical and geographical context, draws on the influence of tradition and culture on the consumption of wild plants and weeds, and takes into account the aspect of their protection from overharvesting and extinction. Particular attention is paid to nutritional properties, toxicological risks are highlighted, and the possibilities of collecting plant parts and their culinary preparation are described. On the basis of a literature search, an overview of the plants was compiled from available publications, indicating their characteristics and uses. A comparison is made with other ethnobotanical studies carried out in the Czech Republic and neighbouring countries. A questionnaire survey on attitudes towards consumption of wild plants demonstrates changing motivations for their use, preference for green parts of plants, their consumption in their raw state and in simple adaptations. In conclusion, twelve plant species are recommended for convenient use (Aegopodium podagraria, Alliaria petiolata, Allium vineale, Bellis perennis, Crataegus laevigata, Epilobium angustifolium, Galinsoga parviflora, Helianthus tuberosus, Impatiens glandulifera, Stellaria media, Reyoutria japonica, Viola odorata) with their detailed characteristics, nutritional benefits, processing possibilities and the reasons why these species deserve attention and inclusion in the diet.
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Material history of planetary urbanization
Šana, Václav ; Bartůšek, Ondřej (referee) ; Kristek, Jan (advisor)
The diploma thesis deals with the final urbanization of the planet term from a materialistic point of view. The distribution of freshwater, energy consumption and especially agricultural food production are the basic factors which, together with logistics and demography, form fundamental drivers of material history. The "Malthusian" fear of a situation where the world's population is running out of resources accompanies contemporary rhetoric. The aim of the work is to try to find and explore solutions to the material necessities of humanity and to design organizational principles, systems, urban and architectural solutions.
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Dining Outdoors
Trčková, Jitka ; Buganská, Tamara (referee) ; Zdařil, Zdeněk (advisor)
Feasting which contains plates, cups, cutlery, quilt and canvas bags as a cover. Bags are made for cyclists, pedestrians and easily used for more demanding users with car. Set is designed for 4 people. QUILT, shape is proceed from square, place for feasting is moved from center of quilt to the longest side on edge. Users are closer together and still can see each other in conversation. Place for feasting is highlighted with colored rubber segments which also help balance surface. PLATES are made from two parts - dinner plate and soup plate. Inside the soup plate is space for cutlery storage. CUTLERY is consisted of desert spoon, fokr and knife. All these three parts have a groove which is enabling fix cutlery together. CUPS, shape is proceed from accidence of hole project. There is a small point on the outside which helps to use the cup out of the quilt without capsizing of drink. This point is designed for sticking in the ground. BAGS have classic oblong cut, they are designed for easy use for cyclists (2 pieces). It is consisted also strap for pedestrian. There are two smaller pockets for set of plates and set of cups inside one of the bag.
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Business Plan for Small Company Establishment
Poláchová, Kateřina ; Hájek,, Martin (referee) ; Koráb, Vojtěch (advisor)
The master´s thesis deals with the creation of a business model and a business plan for founding a small company making salty desserts in Brno. The first part of this thesis contains information used for creation of the business plan. Second part describes market research. The last part is focused on business plan itself created by application of all the information.
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The Festival of Wiener Schnitzels
Helán, Martin ; Mainer, Martin (referee) ; Rathouský, Luděk (advisor)
In my thesis I dealt with still life paintings with food. The main keyword of this work is banality. It is the irrelevance of some situations that I used as a motive to create a visually impressive moments. I painted a meal as a celebration of the banal and seemingly unspiritual things, like a gift from God, which is a part of our ordinary everyday life.
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Nutritional labyrinth - institutional, expert and lay paths
Slepičková, Klára ; Stöckelová, Tereza (advisor) ; Klepal, Jaroslav (referee)
The Nutritional Labyrinth - Institutional, Expert and Lay Paths Bc. Klára Slepičková vedoucí práce: doc. Mgr. Tereza Stöckelová, Ph.D. Abstract: The diploma thesis offers ethnographic insights into the black box of school canteens. It follows heterogeneous actor-networks that emerge in the processes of planning, preparation, serving, consumption and disposal of food. It shows that the current (problematic) quality of school dining is not the fault of either unwilling cooks or picky diners, but is the result of negotiations between different norms of what "good food" actually is. Using the concept of ontonorms the thesis asks what values and beliefs uphold specific eating practices and how these norms establish different categories of foods and bodies. It also asks who or what, for whom and in which contexts mobilizes different registers of valuing. The thesis draws upon data from research in six school canteens, and the "Vaření" (Cooking) project in a Montessori school, training for cooks as part of the "Máme to na talíři" (We have it on our plate) project and the online environment of websites representing these projects and canteens. The research was conducted as diplomatic ethnography with an effort to give voice to those who are often considered incompetent to decide what "good food" is and thus creates...
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Food as Representation: Multimodal Analysis of Food Photos on Czech Instagram
Peschková, Jana ; Váša, Ondřej (advisor) ; Marcelli, Miroslav (referee)
The aim of this thesis is to investigate how food can function as a sign, how it can represent certain values and what connotations can be associated with it. Food is currently a widespread phenomenon that acquires other meanings in addition to its basic biological function. This thesis will focus on investigating how food works within culture and what connotations are associated with it. The analysis is focused on photos of Czech food bloggers. Photos shared on social networks contain more layers of meaning than is apparent at first glance. The thesis is based on visual analysis, it focuses on individual signs, but also on the contradictions that arise as a result of their use. The thesis examines representation, which is why a parallel with the tradition of depicting food in still life is also included here. Other attributes examined in terms of food are the connection with leisure time, social status and gender. The first part of the thesis is devoted to food as a symbol and its placement in the various areas of culture. The central part of the thesis is the analysis. The default method is multimodal analysis of Instagram accounts. The thesis focuses on the Czech environment. Despite the fact that the analysis is based on photos, the context is also taken into account, i.e. the author of the...
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spices&species
Dudová, Julie ; Zálešák, Jan (referee) ; Kubíková, Zuzana (advisor)
The bachelor thesis focuses on enhancing the perception of food, individual ingredients and time spent eating. Along with this, it addresses the question of how our minds' reactions to tastes, their combinations and the time in which we perceive them change. Through a theoretical reflection on cooking and eating culture, the author explores the factors that can influence attitudes towards cooking and thus enhance its sustainability. The author's ambition is to address the culinary imagination, that is, mastering the art of pairing flavours without the need for recipes. She sees this practice as more sustainable. The author herself has worked as a chef. The bachelor's thesis is therefore also based on practical experience. The topic of cooking and sharing meals is also addressed in the author's studio, which is one of the main motivations for her work on this topic.
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Eating as an Aesthetic Experience, or even as an Art?
JABČANKOVÁ, Anna Marie
This bachelor's thesis is focused primarily on options, whether you can consider food as an aesthetic experience or even if it is possible to call it art. The main points in this thesis are a rough look at food and the act of eating as a whole, which could then be called a type of "fine art." Pragmatic aesthetics will be the most significant factor in confirming or disproving this statement, as practical aesthetics focuses on everyday and mundane parts of life (as one of the few aesthetic and philosophical branches) and points out the unusualness and eventual aesthetic values. The last part of the thesis focuses on various eating habits and their aesthetic and ethical elements, which can sometimes even fundamentally influence the aesthetic experience of eating. The items listed in this thesis are the main features of an aesthetic experience related to eating and situations when it is possible to call eating an art.
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