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Nutritional comparison of animal-based and plant-based foods
Tichá, Kateřina ; Pejšová, Hana (advisor) ; Chrpová, Diana (referee)
The substitution of animal-based foods with plant-based products is common in some alternative diets, but plant-based substitutes are also increasingly consumed by mainstream customers. The aim of this thesis was to compare animal-based foods with their plant-based alternatives and to assess how nutrition professional and the lay public is informed about the differences between them. A total of 223 respondents, 136 of whom had no education in nutrition, participated in the questionnaire survey. The results showed that the awareness of the lay public about the nutritional composition of plant-based alternatives is significantly lower than that of professionals. Furthermore, professionals pay significantly more attention to information on food labels and consider their diet as healthier than the lay public. In contrast, education in nutrition did not have a significant effect on experience with alternative diets or on the frequency of consumption of plant-based alternatives. The practical part of this thesis included market research as well. Differences in composition and nutritional values were found not only between animal-based foods and their alternatives, but also among plant-based products. Soy drinks appear to be the best plant-based alternative to milk, as their protein content is almost...
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Large crabgrass (\kur{Digitaria sanquinalis}) a weed or a crop?
PAUROVÁ, Natálie
The aim of this bachelor thesis was to collect all available information about the occurrence, spread, nutritional value and use of species from the genus Digitaria with the emphasis on the Digitaria sanguinalis in the form of a literature review. Large crabgrass is currently considered a weed plant for its spread in tropical, subtropical and temperate areas. The importance of its regulation in crop stands increases year after year. Its use as a cereal fell into forgetfulness. Other Digitaria species, especially Digitaria iburua and Digitaria exilis, grown in Africa are currently considered a "super food" due to the high level of sulphur amino acids (methionine a cysteine) in the grain.
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Senzorické hodnocení vybraných obilných nápojů
URBAN, Martin
The aim of this diploma thesis was a sensory and nutritional evaluation of vegetable drinks. The analysis focused on rice and oat drink. Part of the population has health problems with milk consumption. Some substitutes can be beverages from legumes, cereals, nuts, etc. Oat and rice drinks does not contain cholesterol, are a source of minerals and vitamins. Rice and oat drink does not contain lactose or milk proteins. The downside is the insufficient amount of protein and the fact that, unlike milk protein, the protein of cereals is poor, deficient. Rice drink does not contain gluten. The sensory analysis aimed to compare individual drinks and determine their differences between samples, to determine the intensity of certain properties and to rank the samples from best to worst. The sensory analysis confirmed the differences between manufacturers. In the case of rice beverages, the evaluators concluded that they perceived the difference between the product of Alpro and Alnatura, with the Alnatura drink being considered the most acceptable. The amount of fat in rice beverages was low (1-1.1 g fat per 100 ml). Drinks also contain little protein (0.1-0.3 g / 100 ml). Oat beverages differed in particular with Alnatura and Delhaize - Bio. The evaluators preferred Delhaize Drink Company - Bio the most. The nutritional composition of the fat-like products is similar to rice beverages (1-1.5 g fat per 100 ml). The amount of protein was slightly higher (0.6-1 g protein per 100 ml). From a nutritional point of view, there is a noticeable difference between cow's milk and oat and rice beverages. The rice and oat drinks that were preferred contained the most sugar and the brewing flavor was the least noticeable.
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Suroviny pro výrobu jemného pečiva a výrobní sortiment
Šindelářová, Monika
There is contained legislature about pastry and consumption of pastry in the first part of this bachelor's thesis on the topic Raw materials for the production of pastry and productive assortment. The second part of the work is focused on the nutritional composition of basic raw materials (flour, fat, sugar, leavening agents, water, milk, eggs, bakery improvers, filling) and on their main functions in dough and pastry. There is described dividing of pastry into cake pastry, Christmas cake, fried pastry, puff pastry, short pastry, sponge pastry and whipped pastry, their production and assortment of pastry in the next part. There is briefly described package of pastry and possibility of using freezing technology in the bakery and there is fat content of pastry in the last part. There are pictures of assortment of pastry in the enclosure.
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Diet optimalisation of selected species of lemurs
ŽAHOUROVÁ, Petra
Ring-tailed lemur Lemur catta, red ruffed lemur Varecia rubra and black and white ruffed lemur Varecia variegata belongs to the family Lemuridae, living at Madagaskar as endemits. In wildlife is folivorous and frugivorous food strategy at the both genus ? in the process g. Varecia is more frugivorous. Study was divided into two parts ? the first about ration of feeding chosen species of lemurs in several czech zoos and the second about ethology feeding behaviour lemurs in zoo Jihlava. For nutritional assessment were further chosen zoos Lešná, Jihlava, Ústí nad Labem, Ohrada and Chleby. From ration of feeding for chosen species of lemurs was counted average personal ration per day. This average was used to calculate nutritional values of dietary (fats, protein, carbohydrates, fiber, calcium, phosporus and iron) for each kind of menu or particularly day a week. For ethologic observation was made method of straight observation with used behaviour sampling ? scanning of a behaviour. Observation was done from July to December 2011 in whole extent 56 hours. Study solved out that ration of feeding are very different in each zoo like nutritional values of dietary and amount. In each zoo has larger ration of feeding Varecia rubra than Lemur catta. In average this diference beetwen that makes 144,25 g. Observation (zoo Jihlava) showed that Lemur catta spends foraging behaviour 19,75 minutes per day and handling 42,75 minutes per day in average. All in all they spending their feeding behavior only 62,5 minutes (1,04 hours) per day. Further more was discovered diference in length feeding behaviour when in their habitation more tree branches were. Adding branches to there increased length of feeding behaviour about of 22,67 minutes per day.
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