|
|
Identification DNA of Plant and Animal Species in Food by Polymerase Chain Reaction
Šmíd, Jiří ; Hanák,, Petr (referee) ; Timko,, Jozef (referee) ; Kuchta, Tomáš (advisor)
We were developing detection methods for three food allergens of plant origin. We used real-time PCR for soy detection in food oriented on gene lec, that is coding lektine specific for soy. On this target sequence were oriented PCR system with primers Le2F and Le2R and TaqMan probe Le2P. Detection limit (2,75 pg), practical detection limit (0,02 %), inclusivity and exclusivity were determined. Whole system were quantified. Real-time PCR for pistachio detection were based on primers and probe for gene COR. Detection limit (3,5 pg), practical detection limit (0,002 %), inclusivity and exclusivity were determined. For almond detection we were not succeed system, that fulfil all qualitative parametres.
|
|
|
Food intolerances and allergies in children from the perspective of nursing staff
KREJSOVÁ, Lucie
Food intolerance is a condition where there is an absence of a substance or a group of substances that under physiological conditions help to process food. Food intolerances are manifested by a wide range of symptoms and can be caused by a number of factors. If a child develops a food intolerance, his organism is unable to digest and process the given food due to the absence of a certain substance, and thus a number of clinical symptoms arise, which in most cases concern several organ systems. In contrast to food allergy, food intolerance is directly dependent on the amount of the inciting substance ingested and the onset of clinical symptoms. For food intolerances in less sensitive individuals, even a trace amount of the problematic food may not cause any clinical symptoms. It is even recommended that a child patient who suffers from food intolerance does not follow an elimination diet, but should include a small amount of the problem food in the diet. This is to prevent the maintenance of unwanted sensitization. Among the well-known symptoms of food intolerance are diarrhea, abdominal pain, but less well-known symptoms include fatigue, headaches, migraines or musculoskeletal problems. For the treatment of lactose intolerance are dietary supplements currently available on the market, which are taken with food and contain lactase, an enzyme that helps break down lactose (milk sugar), so the patient can also consume foods that contain lactose. Currently, it is still difficult to understand the pathophysiology of some food intolerances, and for that reason they can be dangerous in children. On the other hand, food allergy is a condition where an inappropriate and unwanted reaction of the child patient's immune system occurs. The development of food allergy is influenced by the genetic predisposition of the child patient, but also by his environment. Food allergies can cause mild, but also very serious body reactions. Therefore, unlike food intolerance, it is recommended to follow an elimination diet and avoid even trace amounts of the allergen. Food allergies can cause a life-threatening condition called anaphylactic shock, which can lead to the subsequent death of a child patient. Therefore, it is important that such patients follow a strict diet and that their surroundings, including parents and nursing staff, know the typical symptoms of anaphylactic shock. Clinical symptoms of food allergy include problems with the gastrointestinal tract, respiratory problems or skin symptoms, which include atopic dermatitis. Breastfeeding and the nutrition of a lactating mother play an important role in the prevention of food allergy, because important microbial colonization of the child's intestines occurs during breastfeeding. For children, it is important to know that food allergies disappear spontaneously in most of them over time, most often around school age. The aim of this bachelor's thesis was to find out how nurses care for a child patient who suffers from a food allergy or intolerance and to find out what knowledge nurses have about food allergies and intolerances. Qualitative research was conducted using a semi-structured interview method. For better processing, the interviews were anonymously recorded on a dictaphone and then transcribed into written form. The results of the qualitative investigation were analyzed using the pencil and paper method. Furthermore, the results were categorized into five categories. Categorization: Symptoms, Food allergies, Knowledge, Anaphylactic shock, Specifics of nursing care. The categories are further divided systematically according to the resulting answers of the female respondents into another eleven subcategories. The results are clearly divided into tables and schemas. The research showed that nurses know the specifics of nursing care for children with food allergies or intolerances, but the mapped knowledge of nurses about food allergies and intolerances is insufficient.
|
|
|
Information Awarness and Experience of Common People with Food Allergy
Stropková, Romana ; Hošťálková, Monika (advisor) ; Strnadová, Alice (referee)
The bachelor thesis is focused on the problems of the food allergies. The aim was to discover how much the population is informed in this field, if the population has experienced the food allergies, having found the symptoms present on themselves or their friends, family. And finally the awareness of these allergies in a family taking care of an allergic person is studied. In the theoretical part the definitions of the food allergies and similar reactions are explained. It is followed by anatomical and physiological descriptions of digestive and immune systems which are closely related to the food allergy. The causes and symptoms of the food allergies, diagnostics, treatment and prevention are integral to the theoretical part. The importance of probiotics and prebiotics which differs in scientists' opinions and in results of scientific studies is also studied. In the end of this chapter a new antigen and the education of the general public are mentioned. In the empirical part the characteristics of research assignment and methods of the research are described. I chose a questionnaire as a method for data collection. I deal with the results of the questionnaires in this part too. Research shows that the majority of respondents knows what the food allergy is and have an idea of its causes and...
|
|
|
Problematika potravinových alergenů
Dvořáková, Kamila
The causative factors for food-allergic reactions are proteins that are termed allergens. Allergenic proteins usually have high nutritional value for the major part of the population but threaten the health of a subset - the food-allergic consumers. The severity of allergic reactions varies from mild urticaria to potentially fatal anaphylactic shocks. At the moment, the only proven therapy for food allergy is a strict avoidance. This implies that people with a food allergy need to know whether the food products they purchase are indeed free from the ingredient that can trigger an allergic reaction in their body. Labeling of allergens has the potential not only to identify foods that are unsafe for allergic consumers but also to increase the choice of safe food products. Legislators and regulatory agencies have recognized the importance of labeling with regard to protecting the allergic consumer. As a result of this, in many jurisdictions in different parts of the world new legislation specifically aimed at the protection of allergic consumers has been put in place. This legislation has resulted in a mandatory labeling of the 13 most commonly allergenic foods (plus sulfites).
|
|
|
Geneticky modifikované potraviny
Tuzová, Kristýna
Diploma thesis Genetically modified foods discusses about genetically modified foods in the Czech Republic, European Union (EU) and worldwide. The aim of the thesis was to investigate the awareness of Czech and Austrian students and citizens about geneti-cally modified foods and also to highlight the pros and cons of genetically modified foods. The method of literary research and comparative method was used to evaluate the current state of genetically modified food. In the experimental part of the thesis a brainstorming method and SWOT analysis were used to determine the main advantages and disadvantages associated with genetically modified foods. Information on the atti-tudes of interest groups was collected through a questionnaire survey. The results show that the awareness and attitude of the general public and students varies within the Czech Republic and Austria.
|
|
|
Potravinové alergie u dětí
Wojnarová, Veronika
Bachelor thesis Food allergies in children deals with the issue of food allergies focusing on children in a specific age. The first part is focused on postnatal period of human development and definition of its stages. It describes children nutrition considering each stage. The second part describes the immune system of human body. There are analyzed differences between food allergies and intolerances development. Next are described various types of food intolerance, their mechanism and possible treatment. The last part focuses on the food allergies development. The most common allergen causing food allergies are described here. Also mechanism of food allergy in human organism, symptomes and possible treatment are described. It is also focused on legislation and regulation of food allergens.
|
|
|
Allergen labelling in catering facilities
MALÁTOVÁ, Tereza
The new EU food legislation established an obligation to indicate allergens to prepared meal and defined specific ways of providing this information. The aim of this work is to look for possibilities of allergen labeling on menu. This work is devoted to the analysis of customer satisfaction with individual ways of information about allergens. In conclusion, there is a recommendation that includes the requirements of European legislation and the opinions of customers of catering facilities.
|
|
|
Potravinové alergeny
Vymazalová, Pavla
This thesis discusses the most topical issues and thus are food allergens. Today we talk about food allergies increasingly. This is reason why I have chosen this topic. Food allergens are present in many commonly used foods. Most of them can cause severe health risks after their consumption. At the beginning of this work, I dealt with the frequency of food allergies in the Czech Republic and with their causations. In the following chapters are introduced various foods which contain allergenic ingredients. These allergens must be listed on food labels or menu in restaurants, according to Decree 117/2011 Sb. At work I have focused mainly on a detailed description of these allergenic ingredients. They are analyzed in detail the most common allergens. We classify here milk, cereal, eggs and fish products.
|
|
|
Information Awarness and Experience of Common People with Food Allergy
Stropková, Romana ; Hošťálková, Monika (advisor) ; Strnadová, Alice (referee)
The bachelor thesis is focused on the problems of the food allergies. The aim was to discover how much the population is informed in this field, if the population has experienced the food allergies, having found the symptoms present on themselves or their friends, family. And finally the awareness of these allergies in a family taking care of an allergic person is studied. In the theoretical part the definitions of the food allergies and similar reactions are explained. It is followed by anatomical and physiological descriptions of digestive and immune systems which are closely related to the food allergy. The causes and symptoms of the food allergies, diagnostics, treatment and prevention are integral to the theoretical part. The importance of probiotics and prebiotics which differs in scientists' opinions and in results of scientific studies is also studied. In the end of this chapter a new antigen and the education of the general public are mentioned. In the empirical part the characteristics of research assignment and methods of the research are described. I chose a questionnaire as a method for data collection. I deal with the results of the questionnaires in this part too. Research shows that the majority of respondents knows what the food allergy is and have an idea of its causes and...
|
|
|
Identification DNA of Plant and Animal Species in Food by Polymerase Chain Reaction
Šmíd, Jiří ; Hanák,, Petr (referee) ; Timko,, Jozef (referee) ; Kuchta, Tomáš (advisor)
We were developing detection methods for three food allergens of plant origin. We used real-time PCR for soy detection in food oriented on gene lec, that is coding lektine specific for soy. On this target sequence were oriented PCR system with primers Le2F and Le2R and TaqMan probe Le2P. Detection limit (2,75 pg), practical detection limit (0,02 %), inclusivity and exclusivity were determined. Whole system were quantified. Real-time PCR for pistachio detection were based on primers and probe for gene COR. Detection limit (3,5 pg), practical detection limit (0,002 %), inclusivity and exclusivity were determined. For almond detection we were not succeed system, that fulfil all qualitative parametres.
|
guest ::
