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Nutrition and alimentation in pregnancy
ŠTĚPÁNKOVÁ, Petra
The bachelor thesis entitled Nutrition and Alimentation in pregnancy deals with the definition of pregnancy, nutrition before conception, energy requirements and weight gain in pregnancy, nutrition during pregnancy, alternative directions in nutrition during pregnancy and addictive substances in pregnancy. Nutrition is an essential part of the proper course of pregnancy and is needed for proper fetal development. Certain substances such as alcohol and heavy metals in predatory fish should be avoided during pregnancy as they can have a negative effect on the whole pregnancy, the woman and the baby. In this work, two objectives were set. The first objective was to find out the nutritional awareness of pregnant women and the second objective was to find out how pregnant women eat during pregnancy. The first objective was achieved through quantitative research, specifically through the questionnaire method and the second objective was achieved by collecting and analyzing dietary intake from ten pregnant respondents. A total of 128 pregnant women participated in the questionnaire survey. Through the research, it was found that the respondents get most information about nutrition in pregnancy from the internet and least information from a dietitian, lectures or from television and radio. Few fruits and vegetables were included in the diet, and on the contrary, a lot of dairy products were included. Nutrition is an essential part of life and also of pregnancy. It would therefore be advisable to inform pregnant women more about nutrition, for example through lectures given by a dietitian.
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Anthropological Study of Primary School Children and Their Eating Habits
Dvořáková, Lucie ; Ehler, Edvard (advisor) ; Vančata, Václav (referee)
The diploma thesis is focused on snacks of older school-age children. The main goal of this work is to summarize knowledge about school snacks of children of older school age. The partial goals are to evaluate the frequency and nutritional structure of children's snacks, to evaluate the energy balance of snacks of the interviewed children, to evaluate the procedure or course of preparation of children's snacks, to assess the nutritional status of respondents. The work is processed in two parts, namely the theoretical part and the practical part. The theoretical part presents and, above all, summarizes the knowledge about healthy eating of older school- age children. For this reason, the chapters deal with the specifics of eating of this target group, as well as the principles and errors in the nutrition of these children, the importance of the nutrition pyramid for childhood, the eating habits of children of this period. The practical part consists of three parts. The first part is devoted to the composition of school snacks and is examined from the analysis of dietary records that children filled in and were further evaluated. The second part of the survey focuses on the analysis of the interview with open-ended questions. The last part deals with the anthropometric survey of students with the...
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Alimentation of the younger school-aged children in relationship with the school environment
Vanya, Ondřej ; Marádová, Eva (advisor) ; Vodáková, Jitka (referee)
This bachelor thesis provides information about the eating of the younger school-aged children with a special focus on their eating habits during the morning time at school. This age group carries certain alimentation particularities, which need to be observed. A theoretical part of the thesis contains the key information about this issue. A practical part deals with a research at a selected primary school. The research focuses on the determination of the first school pupil's alimentation, the relationship of a teacher towards the pupil's alimentation and the overall effect of the school environment on the children's eating.
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Regional gastronomy of France d'Oïl
Svobodová, Denisa ; Jančík, Jiří (advisor) ; Müllerová, Eva (referee)
Title of the thesis: Regional gastronomy of France dʼOïl Keywords: gastronomy, cuisine, region, specialities, alimentation, label Abstract: The subject of the bachelorʼs thesis is the regional gastronomy of France. In its parts individual products and specialities typical for different regions are described. Further, the gastronomy is presented as a cultural phenomenon in lives of French people and eating habits of them are outlined. Apart from the regional products there are also food labels and their importance during shopping described in the thesis. On the basis of own research the position and acquaintance of French gastronomy in the Czech republic is studied together with conscience of Czechs about French specialities.
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Changes in eating habits of Czech people during a century
Svobodová, Bára ; Váchová, Alena (advisor) ; Kovaříková, Miroslava (referee)
I focused on changes in eating habits of Czech people during a century. I have solved this problem by historical-comparative methods. I tried to highlight the possibilities of current eating habits and available ingredients in context of time. Using a questionnaire survey, I mapped the current use of certain foods typical of the Czech population, which I divided into 4 age categories. The division was as follows: younger 18 years, 19-30 years, 31-60 years and older than 61 years. I was also interested in the differences in consumption among the sexes. The questionnaires show that there are changes in consumption of some foods earlier and today: horse meat and turnips are used less frequently as same as cooking of soups of cooked milk and cheese soup, etc. On the contrary, consumption of meat and fruit has increased. To facilitate cooking work, semi-products are still used, men more than women use canned foods. I also found that in my sample of respondents there was a more moderate eating style amongst people, there were few people with strictly defined and special catering styles. Research has also found that most of the people in the diet today see a change in the diet. This fact is perceived positively, mainly in the sense of greater variety and availability of food. The results of this work surprisingly...
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