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Nutrition and supplementation in fitness and bodybuilding
Havlová, Ivona ; Kimmer, David (advisor) ; Šimková, Simona (referee)
Nutrition and Supplementation in Fitness and Bodybuilding Abstract The topic of this master's thesis is "Nutrition and Supplementation in Fitness and Bodybuilding". Physical fitness is getting more and more popular and becoming a global industry. Young people tend to prefer gyms to other types of physical activities. The advantage of fitness workouts is that there is no age limit, provided the person is healthy, as evidenced by exercising individuals who are 15 years old but also senior citizens over the age of 65. The empirical part of the paper was conducted using a qualitative method, gathering respondents through snowball sampling where participants identify others. As many as 28 respondents were divided into two groups: people doing conditioning and bodybuilding whose characteristics are explained in the Operationalisation chapter. All respondents did a semi-structured interview and provided a three-day diet plan. The goal was to map eating habits and the most common diet plans of people doing conditioning and bodybuilding, and to discover supplements they use the most frequently. The practical part of the thesis focused on the most frequent diet plans and supplements in fitness practitioners. The research findings indicate that the most common diet is high in protein and carbohydrates and low in fat,...
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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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