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Identification DNA of Plant and Animal Species in Food by Polymerase Chain Reaction
Šmíd, Jiří ; Hanák,, Petr (referee) ; Timko,, Jozef (referee) ; Kuchta, Tomáš (advisor)
We were developing detection methods for three food allergens of plant origin. We used real-time PCR for soy detection in food oriented on gene lec, that is coding lektine specific for soy. On this target sequence were oriented PCR system with primers Le2F and Le2R and TaqMan probe Le2P. Detection limit (2,75 pg), practical detection limit (0,02 %), inclusivity and exclusivity were determined. Whole system were quantified. Real-time PCR for pistachio detection were based on primers and probe for gene COR. Detection limit (3,5 pg), practical detection limit (0,002 %), inclusivity and exclusivity were determined. For almond detection we were not succeed system, that fulfil all qualitative parametres.
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Food intolerances and allergies in children from the perspective of nursing staff
KREJSOVÁ, Lucie
Food intolerance is a condition where there is an absence of a substance or a group of substances that under physiological conditions help to process food. Food intolerances are manifested by a wide range of symptoms and can be caused by a number of factors. If a child develops a food intolerance, his organism is unable to digest and process the given food due to the absence of a certain substance, and thus a number of clinical symptoms arise, which in most cases concern several organ systems. In contrast to food allergy, food intolerance is directly dependent on the amount of the inciting substance ingested and the onset of clinical symptoms. For food intolerances in less sensitive individuals, even a trace amount of the problematic food may not cause any clinical symptoms. It is even recommended that a child patient who suffers from food intolerance does not follow an elimination diet, but should include a small amount of the problem food in the diet. This is to prevent the maintenance of unwanted sensitization. Among the well-known symptoms of food intolerance are diarrhea, abdominal pain, but less well-known symptoms include fatigue, headaches, migraines or musculoskeletal problems. For the treatment of lactose intolerance are dietary supplements currently available on the market, which are taken with food and contain lactase, an enzyme that helps break down lactose (milk sugar), so the patient can also consume foods that contain lactose. Currently, it is still difficult to understand the pathophysiology of some food intolerances, and for that reason they can be dangerous in children. On the other hand, food allergy is a condition where an inappropriate and unwanted reaction of the child patient's immune system occurs. The development of food allergy is influenced by the genetic predisposition of the child patient, but also by his environment. Food allergies can cause mild, but also very serious body reactions. Therefore, unlike food intolerance, it is recommended to follow an elimination diet and avoid even trace amounts of the allergen. Food allergies can cause a life-threatening condition called anaphylactic shock, which can lead to the subsequent death of a child patient. Therefore, it is important that such patients follow a strict diet and that their surroundings, including parents and nursing staff, know the typical symptoms of anaphylactic shock. Clinical symptoms of food allergy include problems with the gastrointestinal tract, respiratory problems or skin symptoms, which include atopic dermatitis. Breastfeeding and the nutrition of a lactating mother play an important role in the prevention of food allergy, because important microbial colonization of the child's intestines occurs during breastfeeding. For children, it is important to know that food allergies disappear spontaneously in most of them over time, most often around school age. The aim of this bachelor's thesis was to find out how nurses care for a child patient who suffers from a food allergy or intolerance and to find out what knowledge nurses have about food allergies and intolerances. Qualitative research was conducted using a semi-structured interview method. For better processing, the interviews were anonymously recorded on a dictaphone and then transcribed into written form. The results of the qualitative investigation were analyzed using the pencil and paper method. Furthermore, the results were categorized into five categories. Categorization: Symptoms, Food allergies, Knowledge, Anaphylactic shock, Specifics of nursing care. The categories are further divided systematically according to the resulting answers of the female respondents into another eleven subcategories. The results are clearly divided into tables and schemas. The research showed that nurses know the specifics of nursing care for children with food allergies or intolerances, but the mapped knowledge of nurses about food allergies and intolerances is insufficient.
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Information Awarness and Experience of Common People with Food Allergy
Stropková, Romana ; Hošťálková, Monika (advisor) ; Strnadová, Alice (referee)
The bachelor thesis is focused on the problems of the food allergies. The aim was to discover how much the population is informed in this field, if the population has experienced the food allergies, having found the symptoms present on themselves or their friends, family. And finally the awareness of these allergies in a family taking care of an allergic person is studied. In the theoretical part the definitions of the food allergies and similar reactions are explained. It is followed by anatomical and physiological descriptions of digestive and immune systems which are closely related to the food allergy. The causes and symptoms of the food allergies, diagnostics, treatment and prevention are integral to the theoretical part. The importance of probiotics and prebiotics which differs in scientists' opinions and in results of scientific studies is also studied. In the end of this chapter a new antigen and the education of the general public are mentioned. In the empirical part the characteristics of research assignment and methods of the research are described. I chose a questionnaire as a method for data collection. I deal with the results of the questionnaires in this part too. Research shows that the majority of respondents knows what the food allergy is and have an idea of its causes and...
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The Allergen Labeling in Food Products
Hrubová, Petra ; Dlouhý, Pavel (advisor) ; Hrnčířová, Dana (referee)
This bachelor's thesis named "The Allergen labeling in Food products" focuses on the topic of food allergies. In the theoretical part there are described the food allergens that are subjected to a mandatory labeling by Czech law. There are also stated the possibilities of allergen labeling of packaged or non-packaged foodstuffs and meals. It explores the aspect of each allergen and its effects on the health of sensitive people. The practical part is based on the laboratory analysis results of several meals that were sampled in different types of dining facilities. It shows to what extent the mandatory allergen labeling is fulfilled and whether it is correct. It was observed the information about food allergens was given, though it was often not complete, and some meals did contain an allergen that was not declared to the customer. This observation is corresponding to a similar investigation done by the Public Health Office in Vysočina district in Jihlava.
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Allergen labelling in catering facilities
MALÁTOVÁ, Tereza
The new EU food legislation established an obligation to indicate allergens to prepared meal and defined specific ways of providing this information. The aim of this work is to look for possibilities of allergen labeling on menu. This work is devoted to the analysis of customer satisfaction with individual ways of information about allergens. In conclusion, there is a recommendation that includes the requirements of European legislation and the opinions of customers of catering facilities.
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Information Awarness and Experience of Common People with Food Allergy
Stropková, Romana ; Hošťálková, Monika (advisor) ; Strnadová, Alice (referee)
The bachelor thesis is focused on the problems of the food allergies. The aim was to discover how much the population is informed in this field, if the population has experienced the food allergies, having found the symptoms present on themselves or their friends, family. And finally the awareness of these allergies in a family taking care of an allergic person is studied. In the theoretical part the definitions of the food allergies and similar reactions are explained. It is followed by anatomical and physiological descriptions of digestive and immune systems which are closely related to the food allergy. The causes and symptoms of the food allergies, diagnostics, treatment and prevention are integral to the theoretical part. The importance of probiotics and prebiotics which differs in scientists' opinions and in results of scientific studies is also studied. In the end of this chapter a new antigen and the education of the general public are mentioned. In the empirical part the characteristics of research assignment and methods of the research are described. I chose a questionnaire as a method for data collection. I deal with the results of the questionnaires in this part too. Research shows that the majority of respondents knows what the food allergy is and have an idea of its causes and...
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Identification DNA of Plant and Animal Species in Food by Polymerase Chain Reaction
Šmíd, Jiří ; Hanák,, Petr (referee) ; Timko,, Jozef (referee) ; Kuchta, Tomáš (advisor)
We were developing detection methods for three food allergens of plant origin. We used real-time PCR for soy detection in food oriented on gene lec, that is coding lektine specific for soy. On this target sequence were oriented PCR system with primers Le2F and Le2R and TaqMan probe Le2P. Detection limit (2,75 pg), practical detection limit (0,02 %), inclusivity and exclusivity were determined. Whole system were quantified. Real-time PCR for pistachio detection were based on primers and probe for gene COR. Detection limit (3,5 pg), practical detection limit (0,002 %), inclusivity and exclusivity were determined. For almond detection we were not succeed system, that fulfil all qualitative parametres.
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