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Relevance of nutritional recommendations obtained electronically from different sources
Neprašová, Marie ; Hubáček, Jaroslav (advisor) ; Chrpová, Diana (referee)
This thesis focuses on nutritional recommendations as information provided by national and international institutions that they receive to individuals. It can be their activity in society and the creation of educational materials or the opportunity to address them directly about a specific problem. The theoretical part introduces the topic of general nutritional recommendations, which are designed primarily for the whole society or for a certain group of people (like children, seniors etc.). Finally, the exact topics that are not usually included in the general nutritional recommendations for the population are discussed. These are mainly health conditions where a specific direction of diet is necessary, and the diet has its given restrictions. The topics were selected based on their popularity and topicality in the population. The work analyzes topics such as salt intake in food, iron deficiency, eating disorders, possible nutrient deficiencies in the vegetarian diet, but also metabolic disorders such as phenylketonuria, milk protein allergy or lactose intolerance. Due to the focus on Czech nutritional recommendations, it was drawn mainly from Czech publications of renowned personalities in the field of nutrition, medicine and food, they were supplemented by current scientific studies, which were...
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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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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 theoretical part of the work is also a questionnaire survey among ordinary consumers regarding their knowledge of salt content in individual foods. 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. Keywords Salt, sodium, chlorine, salt content, salt in food, salt consumption
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