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Využití akvaponie na příkladu státu Keňa
Partila, Filip
This bachelor thesis deals with the issue of aquaponics and its possible use in developing countries. The introductory part of the paper summarizes in the form of a literature research the current issues of developing countries, then introduces aquaponics as a new potential direction of sustainable crop production. The next section presents the model state of Kenya in more detail. The main part of the work focuses on the analysis of eating habits, caloric intake of the population, conditions for aquaponics in the country and compares aquaponics with conventional agriculture. In the end, it was evaluated whether Kenya is a suitable candidate for an aquaponic project due to its conditions.
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Monitoring imidazolů v potravinách
Le Qui, Khanh Linh
This bachelor thesis deals with the formation, occurrence, and analysis of imidazoles in food. It is mainly devoted to caramel colors and imidazoles contained within. It also describes caramel as a colorant including the process of caramelization and further division of these colors into classes and their usage. Introduces the previously described effect of these substances on human health. The fact that some imidazoles have carcinogenic properties is almost confirmed. In conclusion, there is a prediction done, which way will fact above develop the technology of food production. Also briefly mentions that imidazoles also arise when cooking meat is done at home, this is not just a problem of industrial production. Briefly I describe some types of foods that contain imidazoles. One part is directly deals with the existing methods of analysis.
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Toxic substances in food and public health
SOSNA, Filip
This diploma thesis dealt with the area of toxic substances in food and their impact on public health. The work aims to describe the types and occurrence of toxic substances, analyze the current state of toxic substances found in food and define their impact on public health. It also aimed to describe the effects of toxic substances on the human body. The work is divided into theoretical and practical part. The theoretical part first introduces the historical origins of the scientific field of toxicology. It also defines basic toxicological terms and parameters. Describes factors affecting the toxicity of substances, absorption, distribution, the effect of metabolism and excretion of toxic substances. Objective 1 was met by describing the basic types of natural and foreign toxic substances. Furthermore, their occurrence was described and their impact on public health was defined. The effects of toxic substances on the human body have been described in relation to Objective 2. The effects of toxic substances can manifest themselves in many ways. It can be mild nausea or even death. The second half of the theoretical part deals with toxic substances in the food industry. It describes a massive increase in the use of chemicals in food and agriculture, whether they are various pesticides, crop treatments, or various additives that are added to foods to improve some of their properties. Some of these substances can have an adverse effect on health, and when we consume them in food in quantities that are permitted by legislation, no one has a clear idea of what the consumption of additives and pesticide residues in food can cause us in the long term. The practical part examines the awareness of the general population about toxic substances in food and their impact on public health. The practical part was created using quantitative research, which was conducted through a questionnaire survey. The questionnaire was created on the basis of the theoretical part of the work. The research group consisted of 114 respondents from the general population. The questionnaire consisted of 21 questions that examined the addressees' awareness of toxic substances in food and public health. The results of the research survey corresponded the given knowledge to two research questions, which asked the work whether the public is oriented in the field and whether they differ according to their education. The results were graphically processed and evaluated. It was found that the public is not very familiar with toxic substances in food and public health. The work can serve as a comprehensive educational material on toxic substances in food and public health. The theoretical benefits of this work include an analysis of the current state of toxic substances in food, including a description of control authorities and relevant legislation in the field of toxic substances in food and public health. Among the practical benefits is the creation of a questionnaire that examined public awareness of this issue. Based on the achieved results, follow-up work can be proposed - for example, exploring the possibility of raising public awareness of toxic substances in food.
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Nutrition in ulcerative colitis
PAVELKA, Filip
This bachelor thesis deals with nutrition in ulcerative colitis. The goal of the thesis was to find out how the nutrition meets nutritional and energetic needs of patients, to find out which foods most often cause problems for patients and to find out which foods are well tolerated and sought in the relapse. The thesis is divided into theoretical and practical section. The theoretical section deals with the disease of ulcerative colitis, its definition, clinical picture, treatment or nutrition. The section about nutrition deals with its most important components, important foods, nutrients, as well as recommended and mentioned diets. The practical section is divided into two parts. In the first part, data were obtained by a quantitative method using questionnare of own design. The research group consisted of 179 respondents with ulcerative colitis, who stated in the questionnaires, among other things, which foods they consume at various stages of the disease. In the second part of the research, two-week diets from 4 respondents with were evaluated. These diets were evaluated with the help of the Nutriservis application and the results were compared with the recommended values of energy and nutrient intake of individual respondents, calculated on the basis of height, weight, age and sex. The data obtained using the questionnaires show that the most common problems for patients in relapse cause e.g. legumes, poppies orfatty meats. Poppies, legumes ornuts, for example, most often cause problems in remission. On the contrary, lean meat, sea fish, eggs or potatoes are well tolerated in relapse. The evaluated diets of the respondents show that no respondent in the average values from the whole two weeks reached the calculated values of energy and essential nutrients, which i determined on the basis of calculations. The most deficient nutrient was carbohydrates of which there were 52 deficient days out of a total of 56.
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Issues of atopic dermatitis in context of nutrition
HAVLOVÁ, Ivona
The topic of my bachelor's thesis is "Issues of atopic dermatitis in context of nutrition." Atopic dermatitis is a type of skin inflammation in moist areas (back of the knee, inner elbow, groin). Skin health is affected by factors including the weather, textile and diet. Data were gathered using a qualitative research and snowball sampling. A survey was conducted among nine respondents, each providing information on the food they ate for a week. The goal was to map atopic dermatitis in the context of nutrition. The practical part of the thesis focused on what foods seem to be the most problematic for respondents. The survey showed these include citrus fruit, sweets, highly processed foods and especially alcohol. Respondents said that wine was the most problematic among alcoholic beverages. A few respondents mentioned nuts, soya and dairy. Seasons also have an impact on the atopic dermatitis incidence, with winter posing the biggest problem and summer following. A link between atopic dermatitis and the weather has not been properly studied and cannot be confirmed. The food analysis was recorded in the Nutriservis app. Data were entered into an Excel table that includes energy and macronutrient values of individual meals. The analysis shows that most respondents eat bread/rolls with ham or cheese, or cereal for breakfast. Snacks are similar but smaller than breakfasts. Lunches and dinners are often home-made meals consisting of good polysaccharides (rice, pasta, potatoes), meat (mostly chicken) and vegetables. The analysis reveals often unbalanced energy intake over the week, mostly because of alcohol consumption. Most respondents eat enough fruit and vegetables.
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Zařazování nemléčných příkrmů do výživy kojenců
VRBASOVÁ, Tereza
The inclusion of non-dairy foods into the infants nutrition is very important period. The infant now needs all the nutritions in the most optional proportion. The inclusion of individuals foodstuffs into the nutritions small children has some rules. Allergenic foodstuffs needs to be classified gradually and with the caution. It's recommended to introduce alergens as soon as possible, later introduction may lead to a higher risk of allergic reaction. The inclusion of foodstuffs or allergens in the child's diet is always advesible to consult with the doctor.
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Elements of communication for increasing customers' loyalty
JIRÁŇOVÁ, Helena
The diploma thesis deals with elements of communication in order to increase customer loyalty. The aim of the thesis is to suggest changes in communication with customers and the use of elements of communication to increase customer loyalty to a selected store. The selected store is Jednota Kaplice cooperative. The diploma thesis is divided into two parts. The theoretical part describes the terms such as loyal customer, marketing communication as sales promotion, communication The second part of the diploma thesis is practical and includes a questionnaire survey. Data was collected through a questionnaire with 251 respondents. The respondents were disaggregated by age, gender, education, number of people in the household, and social-economic situation. The results of the survey showed, for example, that most of the customers buy groceries in stores three times a week. Most of the customers also participate in loyalty programs and use loyalty cards with benefits. If customers don't use a loyalty card, it is because the benefits are not interesting for them. The last part of the diploma thesis proposes recommendations for improvement. One of the proposals is to develop a mobile application for customers of Jednota Kaplice cooperative.
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