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Utilization of Social Media in Marketing Communication of Selected Company
Dostálová, Jana ; Provazníková, Lenka (referee) ; Kaňovská, Lucie (advisor)
Diploma thesis deals with utilization of social media in marketing communication of selected company. The goal of the thesis is to analyse current state of the situation in this company and consequent proposal of the new plan of marketing communication in field of social media. The teoretical part of the thesis is summarising the theory of the marketing and communication mix and also marketing communication in B2B environment. Analytical part of the thesis is dealing with analysis of the communication mix of selected company with particular effort to discuss of the content which is shared by this company and its main competitors in various social platforms The final part of the thesis is containing proposal of the new marketing communication strategy of the selected company based on the analysis of the current state. The potential benefits of the proposed strategy are discussed together with the analysis of its cost.
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Mixed-use Building
Dostálová, Jana ; Havířová, Zdeňka (referee) ; Lavický, Miloš (advisor)
The subject of the master´s thesis is the project documentation of a mixed-use building within the scope of execution documentation. The main goal of the work is the design of layout, structural, and material solutions, complemented by the design of fire safety measures and an assessment in terms of building physics. The building is located in the cadastral area of Zábrdovice within an existing brownfield behind the former Moravan factory. The building has a cross-shaped footprint, breaking the large surface of the street facade into three parts and optically emphasizing the main entrance to the building. The multifunctional building has five above-ground floors and one underground floor. The underground floor contains parking space and technical facilities, while the 1st above-ground floor houses two commercial spaces, technical facilities, and residential units. The remaining floors accommodate residential and accommodation units. The structural system of the building is masonry made of ceramic blocks in combination with reinforced concrete. The foundation of the building is designed on deep piles. The building features a flat green roof with extensive vegetation.
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Detached house with cafe
Dostálová, Jana ; Pobucká, Slávka (referee) ; Utíkalová, Ivana (advisor)
The subject of this bachelor thesis is a desing documentation of a detached house with café. The object is located in village Babice nad Svitavou in expanding part of village intended for family housing. Building in divided into two different parts, one for family living and other for café. Object has a partial basement with two full above-ground floors. Part of ground floor in roofed with flat extensive green roof, first floor is roofed with warm flat roof. The structural system of a building is made of ceramic blocks Porotherm and reinforced concrete ceiling slabs. The part of a design documentation is a fire safety assessment, thermal assessment, acoustic assessment and the daylighting assessment.
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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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The importance of liver consumption in human nutrition
Hájková, Rozálie ; Dostálová, Jana (advisor) ; Jůzl, Miroslav (referee)
The bachelor thesis addresses the importance of liver consumption in human nutrition. The theoretical part describes the nutritional composition, compares the differences between livers of various animal species, and presents possible forms of liver consumption with their nutritional benefits and potential health risks. A separate chapter is devoted to possible reasons for not consuming liver. In addition to some health contraindications, these include common myths related to liver and its excessive content of harmful substances such as heavy metals or antibiotic residues. The first objective of this thesis was to determine the availability of liver and liver-containing foods in the Albert hypermarket. Here, 29 different foods were found, of which only two were chilled liver. The rest consisted of liver dumplings and soups containing them, canned cod liver and frozen mixed offal. However, the most common food containing liver was pâté, with 17 different varieties. Hence, these products are the focus of the following objective: to compare the composition and nutritional values of liver-containing pâtés. Significant differences were found, particularly in the fat and protein content and, in terms of ingredients, in the percentage of liver, the addition of cheaper meat substitutes and the number of...
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Importance of milk and its plant based alternatives in human nutrition
Schýbalová, Tereza ; Dostálová, Jana (advisor) ; Chrpová, Diana (referee)
Milk is a basic component of food represented in the menus of the vast majority of the population. Consumption affects enough essential proteins, fatty acids and minerals in diet. Even thought milk is an integral part diet, because of modernization of recent years, it has been replaced by plant-based drinks - almond, coconut, oat, soy. The work includes a detailed analysis of both food groups and their subsequent comparison within the framework of the effect on human health. The theoretical part of the presentation deals with types of animal milk - cow's, sheep's and goat's. All three types of milk will be analyzed, both from the point of view of chemical composition of proteins, carbohydrates, fats, vitamins and minerals and from the point of view of their positive and negative effects on the human organism. After that, the theoretical part deals with second group, as with plant based drinks. I discuss almond, coconut, oat and soy drinks, their chemical composition and positive or negative effects on human health. In the conclusion, both food groups are compared and ambiguities regarding the importance in the diet are clarified. The practical part is divided into two parts. The aim of the first part of the practical part was to find out, using an online questionnaire, whether the general public...
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Nutritional evaluation of replacing animal product with plant-based alternatives
Hondlíková, Tereza ; Dostálová, Jana (advisor) ; Horáčková, Šárka (referee)
Plant-based food alternatives are a broad group of products that are intended to replace animal foods both nutritionally and sensorially. At the moment, the Czech market offers plant-based alternatives mainly for milk, cheese, and meat. A major potential risk of substituting milk, cheese, and meat that is often not recognised by the general population is the deficiency of certain nutrients, vitamins, and minerals. The aim of the thesis is to deepen the existing knowledge on the problem of substitution of animal foods by their plant alternatives in the context of the Czech population and the local market. The thesis maps and characterizes plant alternatives for milk, cheese, and meat and presents nutritional evaluation and sensory analysis of selected samples of these foods. The analysis of diets obtained from individuals consuming plant-based alternatives and those eating a rational diet shows how effectively (i.e., in terms of macronutrient intake, calcium, and dietary diversity) individuals implement these foods in their diets or conversely what deficiencies this decision may bring. The questionnaire survey examines the general public's awareness of plant-based alternatives and the role of these foods in the Czech diet. The results from the questionnaire are compared with the results from the...
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Legumes and their importance in nutrition
Hledíková, Zuzana ; Dostálová, Jana (advisor) ; Chrpová, Diana (referee)
The master's thesis deals with the characteristics of legumes, their consumption in my country and in the world, different options of preparation and mostly their composition and influence on health. Legumes are an important source of plant based protein, complex carbohydrates, fiber, vitamins, minerals and other components, that might be regarded as less desirable due to possible interactions with food nutrients and gastrointestinal issues. The amount of some of these substances could be reduced by following treatment and on the other hand even these antinutrients can be benefitial. Last but not least legumes are grtting more important in conection with the environment and other alternative diets such as vegetarianism and veganism, where legumes are important as a protein source instead of animal based sources. The practical part consists of a survey with the aim to determine knowledge about legumes, preference and frequency of their consumption and with linking characteristics of students of medical faculties as a part of the population, that is preparing for work conected with human health. The second part of the practical part was a sensory analysis of leguminous dishes. There, the acceptance of their hedonic parameters was determined and their nutritional analysis was made. From the results of...
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The effect of salt on health, its content in food and the intake of the population of the Czech Republic
Miškovská, Žaneta ; Dostálová, Jana (advisor) ; Košťálová, Alexandra (referee)
This work deals with the effect of salt on human health. Excessive (as well as insufficient) salt consumption can harm health, and at the same time salt consumption in the Czech Republic is one of the highest in the EU. In my work I deal with basic types of salt such as table salt, vacuum and sea salt and their extraction. I also deal with the two elements that make up salt - sodium and chlorine. I also describe disorders of sodium and chlorine metabolism, the effect of salt on health (positive and negative) and the function of salt in food. I also briefly address the salt content of bakery, meat and dairy products and the importance of salt in the technology of these foods. In the practical part of the work, I deal with the salt content in individual selected foods and the possibilities of how to reduce this salt content. Part of the practical part of the work is a questionnaire survey in spas and fitness centers regarding their knowledge of the salt content in individual foods. In the second part of the practical work, I will evaluate the menus from clients from fitness centers according to the nutritional program. The aim of this work is to map the effect of salt on human health, its content in basic foods and its intake by the population of the Czech Republic.
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