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A comparison of eating habits and lifestyle between the vietnamese comunity living in Czech republic, the population in Vietnam and native Czechs
Pham, Khanh Ha ; Hubáček, Jaroslav (advisor) ; Pejšová, Hana (referee)
This bachelor's thesis investigates the lifestyle and eating habits in Vietnamese and Czechs but also in the Vietnamese living in Czech Republic. The aim of this thesis is to find out and analyze the potential differences in their dietary patterns. The theoretic background of this work is based on the existing knowledge on the effects of nutrients and food commodities on human health, the knowledge on each chronic metabolic disease and the dietary measures needed to prevent as well as to cure them. The thesis also describes some of the eating habits known from the characteristics of each group's national cuisine. The own research then analyzes and compares the data acquired from a questionnaire about the eating habits of 280 people in all mentioned groups. The results on the frequency of food consumption, food preferences, lifestyle are then described and submitted with graphs and tables. The results show that the greatest differences in eating habits between the Vietnamese and Czech respondents in this research lie in the consummation of milk and milk products and starchy foods as side dishes. Less significant are the differences in the consummation of alcohol, fish, their habits in physical activities, the amount of hot meals and the biggest meals in a day. Even though Vietnamese consume...
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Transformation of czech cuisine from the time of Magdalena Dobromila Rettigova to current trends of healthy lifestyle
Málková, Simona ; Čevela, Rostislav (advisor) ; Hanušová, Jaroslava (referee)
The thesis focuses on the topic of changing eating habits from the time of Magdalena Dobromila Rettigová to contemporary trends of healthy lifestyle. It is a gradual development of eating from the late 18th century to the present. In the thereoretic part there is a discription of the contrast of the Czech writer's life and a present-day lifestyle. We can find a chapter about a life of Magdalena Dobromila Rettigová, background information leading up to, writing the cook book "Cooking at home", which became a convenient handbook for women, containing instructions and directions for kitchen guidance and complex advice for women how to manner as a wife, mother and patriot and also their influence on education of young girls. Next chapter deal with the development of kitchen and cooking, habits connected with dining and lifestyle of that time. In the end of the theoretic part is compared the cuisine of the first half ofthe 19 th century to contemporary eating habits and lifestyle. In the empirical part we can find the results of the questionnaires, which were answered in Střední odborné učiliště Toužim and Střední zdravotnická škola a vyšší odborná škola zdravotnická v Karlových Varech. I wanted to find out how far the students follow the rules of lifestyle, what does their wholeday dining look like. The overall...
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Use of project methods in vocational training as part of the presentation schools to the public.
BUŘIČOVÁ, Irena
Bachelor thesis Use of project methods in vocational training as part of a school presentation to the public is concerned with the possibilities of using the project method in vocational training at the vocational school. Working with the theoretical part of the history of the project-based learning and further options for its incorporation into teaching. The practical part in the first part introduces particular project carried out on a secondary school in a practical training. The second part is then evaluated the benefits of project-based teaching for pupils.
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Taste the Czech Republic - Czech Specials
Michalcová, Veronika ; Mlejnková, Lena (advisor) ; Zachariášová, Klára (referee)
The aim of this bachelor's thesis is look into realization of project Czech Specials in practise. The thesis is divided into 4 chapters. The first chapter deal with the importance of gastronomy, marketing and gastronomy. The second one is also theoretical and is focesed on the history and characteristics of the czech cuisine. In the third chapter, there is presented the project Czech Specials. The last chapter contains an evaluation of own research in certified restaurants and survey and the proposals on changes which were determinated on the basis of the evaluation and could be implemented into.
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