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Nutritional value for foods in care facilities
KOHOUTOVÁ, Monika
The objective of the thesis was to assess whether catering provided by the given facility has sufficient nutritional value and variety for the respondents, and to determine if catering is accommodated to the health conditions of respondents from the viewpoint of meal consistency and dietary measures. The research applied was a mixed one. Data was acquired using semi-structured interviews, measuring bodily temperature, mass, and height, seven-day records of catering and menus provided by the facility. The research was joined by seven seniors residing in apartments with caretaking services and receiving lunches from a specific facility (a home for seniors). Results of the research point to the fact that when the respondents eat the entire lunch (with regard to what percentage their lunch makes out of their total energy intake) most of the lunches contain excessive energy, protein, and fat values. Significant differences were fond in the content of carbohydrates. It is impossible to affirm that lunches with a certain quantity of carbohydrates prevail in the majority of respondents' lunches. As lunches should form 35% of the total energy intake, they mostly contained an excessive share of energy, proteins, carbohydrates, and fats. If the respondents halve the lunches into to portions, the majority of lunches contain an insufficient quantity of energy, proteins, carbohydrates, and fats. As regards the degree of variety, lunches usually include broths. Pork meat prevailed in main courses. Sides were often changed. Fried meals were served often. Sweet meals were served more than vegetarian lunches. The variety lacked namely in fish, pulses, fruit, and vegetables. Results achieved imply that respondents prefer meals in the original consistency and do not need any adjustment. It was further found that all of the respondents consume common meals despite dietary measures being indicated for three of the respondents. The results of the thesis may be utilized as an informative source for both lay and professional public.
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Vyhodnocení pestrosti stravování dětí v mateřských školkách
LUDWIGOVÁ, Kristýna
This diploma thesis is speaking about assessment of dietary diversity in two selected kindergartens, namely in a regional town (school A) and in a small village (school B). This issue was followed by evaluation of the filling of the consumer basket and determination of energy intake and nutrients from meals served to children in kindergartens. A suitable methodology for research was data collection and their subsequent analysis, there has been processed and evaluated the obtained data (menus) from the two kindergartens. Final outputs were compared with reference values for nutrient intake according to DACH (2011). Research in assessing the variety of menus has shown, that in both kindergartens there is an excessive serving of pork and the inclusion of sausages. On the contrary, the frequency of fresh vegetables is very insufficient. In kindergarten A, it is necessary to increase the frequency of serving vegetable soups. At kindergarten B was found insufficient representation of meatless dishes and frequent inclusion of sweet foods. Evaluation of the consumer basket recorded shortcomings in the filling of commodities of milk, dairy products and free sugars. The nursery of pulses was not fulfilled at kindergarten B. From the evaluation of the nutritional composition of the monitored menus in both institutions revealed a high above-limit protein saturation, which corresponds to literature sources and findings made by hygienic stations. As positive thing is revealed that the intake of calcium and iron in preschool children was ensured in optimal amounts. However, a lower intake of vitamin A was recorded in kindergarten A. In conclusion, it can be said that a healthy lifestyle is getting to the fore, and therefore kindergartens are trying to keep up with this current trend. From this thesis investigation its clear, that shortcomings still exist in this area and that this issue must not be underestimated, as it can have an impact on a child's future eating habits, which also affect a person's overall health.
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Eating habits of obese people
HAVLÍKOVÁ, Alena
Obesity is a global problem, and number of obese people is still increasing. In the Czech Republic, 20 % of men and 18 % of women live with obesity. Because these numbers are not very low, we need to respond to this situation. This bachelor thesis deals with eating habits of obese adults, which can be very important problem in the development of obeisty. The thesis is divided into 2 parts. The theoretical part is focused on the definition of obesity, its history, kinds, and further, it focuses on eating habits. The practical part focuses on eating habits in obese people , specifically on the amount of received nutrients, on the variety and regularity of eating in obese people, as well as their happiness with their eating habits. A significant group was made up by a total of 50 people aged 30 to 60 suffering from obesity, respectively having a BMI over 30. They all completed a questionnaire about dietary habits. 10 selected people continued to write seven-day menus. The results prove that obese people receive a lower o ran optimal amount of protein than they should. The received fats make up a higher proportion of the total energetic intake than recommended. The intake of carbohydrates is lower or optimal. The intake of fiber is very low. Obese people also consume an insufficient amount of whole-grain products, legumes, and fish. They eat superfluous amounts of meat and meat products. They eat dairy every day, but only a little share consists of sour milk products. In general, they consume an insufficient amount of fruits and vegetables. Considering the regularity of their diet, they consume 3 to 5 portions of food a day. Obese people receive smaller amounts of energy in food than the energy they produce. They do not adapt their energetic intake to the output during the day.
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Vyhodnocení pestrosti stravování a životního stylu u vybrané skupiny seniorů
JANA, Václav
The topic of the thesis was chosen because of the work in the company of the Peat Spa Třeboň and a personal interest in a healthy lifestyle. The aim of this thesis is to show the current dietary habits of seniors over 60 on the basis of a questionnaire survey, to analyze their diet and meals based on the information obtained. Map the issue of seniors in our society, their lifestyle and leisure time for the clients of the Peat Spa Třeboň s. r. o. Based on empirical research and literature studies, a survey of this population has been demonstrated. The theoretical part deals with rational nutrition, variety of eating, lifestyle, nutritional values for the proper functioning of their organism and values influencing the health of seniors. A partial literary research is the pathophysiology of seniors nutrition and its prevention to health. The work methodology is an anonymous quantitative empirical survey. For a specific survey, an age group of over 60 years was selected. Of these, 58 % were men and 42 % were women. The survey was in the form of a questionnaire. In addition to sorting and lifestyle questions, the questionnaire was. Examples of questionnaires are provided in the annex. Number of questions 30 divided by diet, lifestyle. The first question was focused on the BMI index, which is closely related to the respondent's body weight. It follows that more than 74.5 % of respondents have higher than optimal weight, within 19 % suffering from obesity. Based on the questionnaire survey, bread was found to be an important part of the most popular bakery product, which is favored by 69.1 % of respondents. Regarding the consumption of vegetables and fruits, 32.7 % of respondents consume this group of food only 1-2 times a week. It is positive that 46.4 % of the daily consumption of vegetables and 45 % of the fruit are consumed. Of foodstuffs of animal origin, 18.2 % of the daily consumption of meat and meat products was confirmed, and 47 % of the dairy products preferred fermented dairy products. From the high number of overweight and obese respondents, it is positive that 76.4 % consume delicacies once a week and only 3.6 % a day, with 40.9 % responding to honey. The rational diet includes a drinking regime where 34.5 % of respondents recommended the recommended 2-3 liters. 28.2 % of respondents regularly eat 5 times a day, 81% of respondents are very positive about breakfast. 41 % of respondents prefer pastries for breakfast. 43.6 % of the respondents had some civilization diseases and 3.6 % had no overview of their condition. Another aspect was lifestyle, with 50 % of the respondents reporting daily physical activity. Regarding alcohol consumption, 43.6 % of respondents prefer to drink beer and only 16.4 % do not drink alcoholic beverages at all. 67 % of respondents had a recommended sleep time. Only 28 % of respondents use tobacco products.
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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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