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Comparing the ability to cushion heel strikes during walking in barefoot versus common footwear
Zindulková, Lucie ; Marková, Magdaléna (advisor) ; Routner, Petr (referee)
In this bachelor study, we are focusing on examination of loading forces during walking in different footwear. We have also added acquired information about the stride cycle. The goal of this study was to contribute to the knowledge of a relatively new type of footwear: the barefoot-shoes. We compared two groups of participants between 20 and 40 years old, all without injury or acute illness, with the difference laying in worn footwear. The control group (further only CG) wore conventional urban footwear, the barefoot group (further only BG) wore barefoot- shoes intensively for at least 4 years. We observed walking with and without footwear on a 3D Treadmill (user software by h/p/cosmos and Arsalis) appended with measurements of basic anthropometric parameters. Statistical analysis was done in programme R and MS Excel. The results did not show significant differences between the two groups in loading peak force value (barefoot walking: p = 0,37, shod walking: p = 0,50) and loading rate value (barefoot walking: p = 0,78, shod walking: p = 0,44). Loading peak force value reading was lower for shod walking only in CG (p = 0,007). The difference was not proven in BG (p = 0,71). Conversely for loading rate value reading differentiated only in BG (p = 0,05). This was not proven in CG (p = 0,53). The...
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Nutrition of seniors in selected facilities of the social services of the Hradec Kralove Region
Zindulková, Lucie ; Sobotka, Luboš (advisor) ; Psutka, Jan (referee)
The thesis deals with seniors' diet in selected social services facilities of the Kralovehradecky region. The main aim of this project is to establish what kind of diet from a quantitative and qualitative point of view is served to the clients of these social services facilities. This was accomplished by collecting and subsequently analyzing in the lab all meals served daily for the duration of 7 days. Furthermore, there was an evaluation of the variety of food conducted. This evaluation was accomplished by observing the menu for a period of one month. Points were awarded only for non-repetitive foods and meals. The evaluation was based on the dietary diversity coefficient. This Diploma project also deals with clients' actual consumption of the served food in social services facilities. There was a client survey conducted, namely, the Mini Nutritional Assessment short form. This was done along with recording the clients' physical activity. Key words: nutrition, senior, Kralovehradecky region
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