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Nutritional comparison of animal-based and plant-based foods
Tichá, Kateřina ; Pejšová, Hana (advisor) ; Chrpová, Diana (referee)
The substitution of animal-based foods with plant-based products is common in some alternative diets, but plant-based substitutes are also increasingly consumed by mainstream customers. The aim of this thesis was to compare animal-based foods with their plant-based alternatives and to assess how nutrition professional and the lay public is informed about the differences between them. A total of 223 respondents, 136 of whom had no education in nutrition, participated in the questionnaire survey. The results showed that the awareness of the lay public about the nutritional composition of plant-based alternatives is significantly lower than that of professionals. Furthermore, professionals pay significantly more attention to information on food labels and consider their diet as healthier than the lay public. In contrast, education in nutrition did not have a significant effect on experience with alternative diets or on the frequency of consumption of plant-based alternatives. The practical part of this thesis included market research as well. Differences in composition and nutritional values were found not only between animal-based foods and their alternatives, but also among plant-based products. Soy drinks appear to be the best plant-based alternative to milk, as their protein content is almost...
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Plant-based alternatives to dairy and meat products and their nutritional value
Faltýnová, Kristýna ; Dostálová, Jana (advisor) ; Chrpová, Diana (referee)
This bachelor thesis focuses on exploring plant-based alternatives to milk, dairy, meat and meat products. The thesis is divided into two parts, theoretical and practical. The theoretical section examines the nutrients found in milk and meat, ingredients used in plant-based alternatives to dairy and meat products, the nutrients they contain and their impact on human health. In the next chapter I summarize the legislation concerning meat and milk, this is followed by a chapter examining ultra-processed foods (which include plant-based alternatives to meat and dairy), and another chapter focused on vegetarianism - characterizing its different types, explaining its benefits and risks and describing its history. The primary objective of this thesis was to investigate public awareness of plant-based alternatives to milk, dairy and meat products, with a secondary goal of comparing the views of vegetarians and vegans to non-vegetarians. The first part of the practical section is an evaluation of an anonymous non-standardized questionnaire. This survey was used to determine the respondents' awareness of plant-based products and their nutritional value. A total of 349 people participated, including 222 non-vegetarians, 88 vegans, and 39 vegetarians (lacto-ovo vegetarians) from various age groups and...
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