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Content and meaning of food labels
RODKOVÁ, Eva
The topic of this bachelor thesis is the content and meaning of food labels. The bachelor thesis is based on a study of the literature on the subject. The information was drawn mainly from the literature and documents provided by the Ministry of Agriculture. Other sources included books, web portals, and legislation. The bachelor thesis has an informational benefit and can serve as a tool for better orientation in food and food labeling. The document provides a compact overview of food labeling in the Czech Republic and relevant information on food labeling issues. The work pursues primarily to consolidate knowledge and convey it in an understandable form to the consumer. The document develops other possible ways to learn more about the problem and work with data in everyday life, not to let ourselves be fooled by sometimes vague markings during shopping.
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French gastronomy as a cultural phenomenon
Schwarzová, Erika ; Kalfiřtová, Eva (advisor) ; Müllerová, Eva (referee)
Title of the thesis: French gastronomy as a cultural phenomenon. Key words: Gastronomy, culture, Provence, history, quality of food, dining, gastronomic literature, social and cultural problems, Avignon, UNESCO, cultural heritige, culinary personalities. Abstract: This bachelor thesis proposes a summary of French gastronomy as a social and cultural phenomenon. The first part focuses on the history of French gastronomy from the Middle Ages to the end of 19th century with emphasis on the development of gastronomical literature and particularities of every period. The second part deals with contemporary situation of French gastronomy, with gastronomical constests and gastronomical celebrities. The third part presents the regional cusine of Provence, which means its ingredients, methods and traditions. The aim of the thesis is to present French gastronomy and to put it into the cultural framework with the accent on its importance for the French society.
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Nutrition in noncommunicable diseases prevention
Krejčová, Lucie ; Starnovská, Tamara (advisor) ; Kudlová, Eva (referee)
The bachelor's thesis deals with the possibility of prevention of diseases of civilization from the point of view of nutrition; mainly the relationship between the quality of food consumed and these diseases. The theoretical part briefly describes selected diseases and risk factors involved in their origin, prevention, nutrition as one of the main determinants of health, ultra processed foods and their impact on health. The practical part works with several hypotheses that relate to interest and knowledge about the composition of food and possible risks associated with their consumption. It also summarizes the findings of the questionnaire survey, which, according to the hypotheses, was focused on knowledge of nutritional recommendations, awareness of diseases of civilization and consumer preferences in the purchase and consumption of food. Key words: prevention, nutrition, ultra processed food, quality of food, noncommunicable diseases
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French gastronomy as a cultural phenomenon
Schwarzová, Erika ; Kalfiřtová, Eva (advisor) ; Müllerová, Eva (referee)
Title of the thesis: French gastronomy as a cultural phenomenon. Key words: Gastronomy, culture, Provence, history, quality of food, dining, gastronomic literature, social and cultural problems, Avignon, UNESCO, cultural heritige, culinary personalities. Abstract: This bachelor thesis proposes a summary of French gastronomy as a social and cultural phenomenon. The first part focuses on the history of French gastronomy from the Middle Ages to the end of 19th century with emphasis on the development of gastronomical literature and particularities of every period. The second part deals with contemporary situation of French gastronomy, with gastronomical constests and gastronomical celebrities. The third part presents the regional cusine of Provence, which means its ingredients, methods and traditions. The aim of the thesis is to present French gastronomy and to put it into the cultural framework with the accent on its importance for the French society.
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Polish foodstuffs on the Czech market
VOŘÍŠKOVÁ, Andrea
The aim of this thesis is to define the basic parameters of balance of trade between the Czech Republic and Poland in agri-food production. Attention is focused on assessing qualitative aspects of Polish origin food, especially with the findings of supervisory authorities in the Czech market. The thesis also deals with agrarian foreign trade in terms of territorial and commodity structure. Another issue is the import of Polish food focusing on the market for poultry. Poland joined the awareness of consumers and professionals in connection with undesirable practices negatively affecting food safety.
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European Union's Food Safety Policy and the European Food Safety Authority (EFSA)
Kaľavská, Tereza ; Grmelová, Nicole (advisor) ; Vavrečka, Jan (referee)
This thesis deals with the current food safety policy at the level of the European Union. The first and second parts describe origin of food law and european legal regulations in the field of food safety, the major part of this bachelor thesis is focused on food hygiene and food labeling. I deal with actual cases related to food safety, such as case of methanol (September 2012) or junk food imports from Poland to the Czech Republic. Next section is focused on the European Food Safety Authority (EFSA) and Rapid Alert System for Food and Feed (RASFF) and their activity. The last chapter characterizes food safety in the Czech Republic.
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Regional foods and its importance.
TVRZICKÁ, Nela
This bachelor work is focused on regional food and their meaning in general. It also examines awareness of regional food among women in general public. The theoretical part deals with general characteristic of regional food and with their importance in Czech Republic. It is concerned with institutions which are devoted to development of these regional foods in Czech Republic. It is also focused on regional food in history and abroad, especially in Europe and in our closest neighbors. Then it is dedicated to thirteen regions in Czech Republic. There is general characteristic of a local climate for each region and possibilities for agriculture. Three award-winning foods and their producers are written and slightly described for each region. The practical part focuses on discovering awareness of regional food among working women and retired women in the form of questionnaire. The gained data are processed and then graphically represented. 88% of respondents usualy buys regional food.
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