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Monitoring fiber and protein intake in obese clients of a nutrition counseling center
Kekrtová, Magdaléna ; Pejšová, Hana (advisor) ; Weidenthalerová, Edita (referee)
The obesity epidemic is still a very topical problem and requires a comprehensive therapy that includes nutritional counselling. In my practical experience, the topic of protein and fibre tends to be very common with obese clients and I often observe less than appropriate choices in terms of protein sources. Fibre is not given much importance and therefore its adequate intake is not optimal. Therefore, the theoretical part aimed to summarize the current knowledge about obesity, protein and fibre. However, nutrition in obesity is summarised in a comprehensive way, taking into account other nutrients, but also micronutrients or drinking, which may also be significantly related to obesity. The theoretical summary of obesity was summarized rather marginally. In terms of treatment approaches, diet therapy, physical activity or psychotherapy are more approached. The importance of the nutritional therapist is not neglected. The practical part was quite comprehensive. The aim of the study was to assess dietary habits (qualitatively and quantitatively, focusing mainly on protein and fibre), body composition before and after the nutritional intervention and thus to evaluate the effect of the therapy. It was also intended to provide information on the original dietary habits of obese individuals in terms of...
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Basic characterization of selected samples of animal feeds
Svoboda, Ilona ; Hrstka, Miroslav (referee) ; Vítová, Eva (advisor)
The aim of the diploma thesis was to choose poper parameters for a quick and simple characterization of animal feed, to verify working procedures and to apply these on chosen samples. Within the scope of this work, samples of animal dog feed produced in a private company „Adamkovy tlacenky“ were analyzed. The feed is in the form of brawn, stored in artificial casing; it consists of up to 80% of animal components and up to 20% of vegetable components, while the rest of the weight is the pork gelatine. The feed does not contain preservatives, colourings as well as any other chemically produced additives. For the analysis three formulas were chosen: "Hovězinka", "Kuřátko" and "Srdcovka", the composition of which is protected by the patent. The choice was made to include samples of different composition. The content of raw crude protein, fat, fibre, dry basis, and ash was determined. The obtained values were compared with the standards for feed normally utilized by the feed industry. The results will be used to improve the formulas and to develop new types of feed.
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Dietary fiber in food and possibilities of its determination
Piškulová, Lenka ; Hrstka, Miroslav (referee) ; Vránová, Dana (advisor)
The work deals with the definition of dietary fiber, its division and basic describtion of building dietary fiber components. Finally, it focuses on basic methods and ways of determining of dietary fiber. The practical part compares the obtained amount of insoluble dietary fibre in different kinds of gluten-free and gluten bread. The results were obtained by using the method according to Henneberg and Stohmann.
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Pekárenské výrobky a těstoviny jako funkční potraviny
Lehkoživová, Victoria Patricie
The bachelor thesis focuses on bakery products and pasta and the possibilities of their fortification with substances of significant nutritional value for the human organism. In the first part the thesis focuses on the characteristics of the input raw materials, i.e., cereals. In the next part the production technologies and products are described. The literature search concludes with a discussion of important and nutritionally valuable substances, including their possible applications for fortification. Products Cereal products are an essential component in human nutrition. Therefore, they can be used very effectively for targeted fortification and increasing the nutritional value of products, They can contribute to to significantly expand the portfolio of functional foods. In the practical part, the 9 recipes of bakery products fortified with raw materials containing nutritionally valuable substances were developed. Their sensory acceptability was evaluated and the results were processed in tabular and graphical form.
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Determination of nutritional values and antioxidant capacity of different edible roots
Ciffrová, Karolína ; Bendová, Agáta (referee) ; Němcová, Andrea (advisor)
This bachelor thesis deals with selected edible roots, their nutritional composition, antioxidant capacity and use in healthy eating. Eight selected edible roots were analyzed: type A, B and C potatoes, red potatoes, sweet potatoes, and purple potatoes were selected as representatives of potatoes. Jerusalem artichoke and cassava represent the other two root crops. The theoretical section of the thesis describes the basic characteristics of root crops, as well as the description and composition of the nutritional substances they contain, i.e. proteins, carbohydrates, fats, vitamins and antioxidant properties. The general characteristics of the methods used for analysis are also described here. The experimental part is based on specific analyses, procedures, results, chemicals and laboratory equipment used to determine the basic nutritional values and antioxidant capacity of these selected root vegetables. First, the total dry matter content was established to be about 23 % in the selected root crops. Higher dry matter content was determined for the cassava at 35 %. Crude protein content determined by the Kjeldahl method ranges from 6.5-9.9 %. The gravimetrically determined fiber in the given root crops was in the range of 0.27–0.91 %. The starch content is significantly higher in the cassava (46 %) than in other root crops. The inulin content was determined in sweet potatoes and Jerusalem artichokes instead of starch content; this value is significant for the Jerusalem artichoke (258.58 g/kg). Fat content in grams per 100 grams of dry matter was determined by Soxhlet extraction. Significant fat content was determined for sweet potatoes (12.6 g/100 g). From the extracted fats, the fatty acid profile was determined for individual root vegetables, such as the content of saturated (SFA), monounsaturated (MUFA) and polyunsaturated fatty acids (PUFA). Total and reducing carbohydrates, determined by the spectrophotometric method, were measured separately in the peel and pulp of the root crops. Antioxidant capacity was determined using antioxidant activity values, polyphenol and flavonoid concentrations. Of the vitamins, vitamin C was determined, vitamin E only in type B, C and purple potatoes. For sweet potatoes, beta-carotene was determined to be 540.56 g/g. The measured and calculated results are plotted in graphs. Finally, there is a discussion of the conclusions of the individual methods.
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Dietary habits including fibre consumption in obese people
KUTĚJOVÁ, Kristýna
Term of bachelor´s work is "Dietary habits including fibre consumption in obese people". Theoretical portion is divided into two parts. First part preoccupies about problems in obesity, to be concrete its causes, diagnoses, treatment, and complications. Second part is dedicated to dietary fibre, explaining its effects, how they differ, what´s her sources, effectivity in prevention of diseases, possibility of unwanted side effects and its recommended amount. Main goal of the bachelor's work was to find and chart feeding habits obese individuals. Next goal was to chart consume dietary fibre, collect data and compare them with control group, which was made from people with normal weight. Qualitaty method was selected for the research. Usage for completion of the first task was semi structuredinterview and seven-days dietary regimen, which was calculated by application Nutriservis. Dietary regimen was necessary for the second task of the work. The researched file contained fifteen individuals with BMI above thirty. Group was between twenty-six to forty-eight years of age with average of thirty-six-year-old. Age of the control group was in average thirty-five with span between twenty-four and fifty. There from evaluation of data we can tell that obese people have a lack of wholegrain cereal, insufficiency amount of fruits, vegetables, and legume. Average consumption of dietary fibre is twelve point seven grams per day. Most of the respondents didn't even qualify up to fifty percent of recommended dietary fibre per day, which is fifteen grams. Control group had more dietary fibre then recommended amount of obese respondents by seven point seven grams per day. Twenty-six point seven percent of control group didn't reach to consuming fifty percent of dietary fibre per day. Difference between two already mentions groups is regularity of feeding, frequency of applying particular sorts of food and drink preferences.
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Fruits and vegetables as sources of fiber and minerals in the school systém.
ZDENĚK, Filip
From research on the effects of diet rich in vegetables and fruits comes convincing evidence of its benefits for human health and contribution to the prevention and fight against NCDs. Based on the knowledge about the importance of proper nutrition, efforts are being made to create suitable eating habits in children during the school attending period. The aim of this thesis is to find out whether the state of consumption of fruit and vegetables (2018-2020) in the practice of the school canteen corresponds to the nutritional standards. Another goal is to determine the average representation of fibre in one lunch among diners 7-14 years of age and to evaluate whether it corresponds to adequate intake according to EFSA. Using secondary analysis, data from collected consumption baskets at the selected school canteen were processed. Gathered values were statistically tested to evaluate the hypothesis of compliance or non-compliance with the norms.
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Analysis of the normative selected commodities of the consumer basket in the school catering systems for primary school pupils and a proposal for the possibility of improving the limit indicators
KOŇAŘÍK, Jan
The topic of this diploma thesis is called Analysis of the fulfillment of the norm of selected commodities of the consumer basket in the school catering system for primary school pupils and a proposal for the possibility of improving the limit indicators. The task of this diploma thesis is to find out whether school canteens can successfully meet the standard of the consumer basket and nutritional standards for school meals in the commodity of legumes and which legumes the school canteen use the most. The work is divided into two parts. The theoretical part describes topics related to the school catering system from history to the present, as well as school catering legislation. The chapter consumer basket acquaints us with nutritional standards for school meals, financial limits for the purchase of food, fulfillment of the consumer basket with nutritional recommendations and with methods for compiling a consumer basket. The last chapter of the theoretical part deals with nutrition, healthy nutrition and its principles, the pyramid of nutrition for children and the drinking regime. The practical part evaluates the results, filling the consumer basket in the commodity of legumes according to the standard on school meals. The results of the average fiber content in legumes in one lunch, which were obtained from data in the consumer basket, are also evaluated here. The results evaluate the actual and average daily consumption of legumes. In the last chapter we follow which legumes the school canteen uses the most for the preparation of meals, we obtained these data from the dispensers provided by the canteens.
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Representation fiber in the nutrition of children preschool and school age.
JEŘÁBEK, Jakub
The topic of this diploma thesis is fiber in the nutrition of children preschool and school age. The thesis is designed for two parts. The theoretical parts describe various fibers and its division, chemical properties, functions and benefits for the human body. Another piece of legislation is described here, which is used in school meals. The specific sections evaluate the proportion of fiber in the nutrition of preschool and school age. the calculation was determined from consumer baskets from individual primary and nursery schools and were supplemented with information on the fiber content in individual commodities of the Danish website frida.fooddata.dk. The results show that the fiber content in the nutrition of preschool and school children is sufficient and the proportion of fiber in the diet has the possibility of a downward trend in fiber content. In primary schools, we can see a declining tendency of amount fiber in the diet. The average of fiber amount is 64.7%. Kindergarten does not express a significant year-on-year, it accepts the representation of fiber in nutrition and spends less than at school and at 32.2% of recommended daily fiber amount, means 2.0g.
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Kvalita toustových chlebů ovlivněná vlákninou
Premusová, Klára
The main aim of the thesis The quality of toast breads affected by fibre was to suggest a recipe with addition of wheat fibre (WF 600), potato fibre (KF 200), apple fibre (AF 12) and combination of wheat fibre and psyllium (WF 600 + P 95) in amounts of 3 %, 6 % a 9 % and further to assess the effect of added fibre to the quality of bread. I have done a baking experiment, a sensory analysis, universal tensile and pressure test. I´ve defined a colour of crumb and calculated nutritive value. The results were processed in Statistica 12 and MS Excel programmes. The addiotion of 3 % of psyllium and wheat fibre and 3 % of potato fibre had the best effect on bread volume. The bread with addition of apple fibre was the darkest colour, while the bread with addition of wheat fibre was the lightest one. A sample with 9 % of psyllium and wheat fibre was the softest one. A control sample had the highest nutritive value and the bread with 9 % of psyllium and wheat fibre had the lowest one.
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