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National Repository of Grey Literature 2 records found  Search took 0.01 seconds. 
Possibilities of using non-traditional and new foods of plant origin in the countries of the European Union in the years 2010 to 2022
 KRAUS, Oksana
The bachelor's thesis focuses on research on the topic of the possibility of using non- traditional and new foods of plant origin in the countries of the European Communi- ty between 2010 and 2022. The first part is focused on deepening and understanding the meaning of new foods. At the beginning, the factors and causes that lead to the emergence of new foods are described. Subsequently, the basic processing of legisla- tion and the regulatory framework in the European Union takes place. This includes the definitions, categorization, marketing and approval process for novel foods. The last subsection deals with the importance of new foods. The second part focuses on a more detailed research of individual non-traditional and new foods. Information on their approved amounts and usage options is processed and presented in tabular form.
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Calcium in foods and its importance for nutrition
 POKORNÁ, Veronika
This bachelor's thesis deals with the calcium in food and its importance for the nutrition of students at second grade of primary school. The theoretical part discusses the general characteristics of calcium, especially the chemical, physical and biological significance of chemical compounds, the occurrence of calcium in water and nature. It is focused on the calcium content in foods of animal and vegetable origin. Finally, in the theoretical part, is outlined the importance of calcium for the human body, especially the intake, absorption, excretion and consequences of its insufficient income, for example hypocalcemia, osteoporosis and osteomalacia. Practical work is focused on findings to estimate the knowledge of students aged 12 to 15 years about calcium and consequently its consumption, occurrence in foods and the importance of nutrition, using a questionnaire. The results are evaluated and graphically presented.
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