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Web Application for Dietary Plan Creation
Matějíček, Vojtěch ; Zendulka, Jaroslav (referee) ; Bartík, Vladimír (advisor)
The aim of this bachelor's thesis was creation of a web application which generates daily menus based on measuring body losses. User creates records of his losses at regular intervals. Food in these menus correspond to food or dietary plan that user chooses from three implemented plans. Therefore, getting familiar with principles of creating web applications and studying theory of implemented dietary plans were both part of this thesis. Application provides opportunity to review recipes and creates shopping lists. Recipes, menus and shopping lists can be printed. User registers and logs in the application with his e-mail and password.
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Nutrition and supplementation in fitness and bodybuilding
Havlová, Ivona ; Kimmer, David (advisor) ; Šimková, Simona (referee)
Nutrition and Supplementation in Fitness and Bodybuilding Abstract The topic of this master's thesis is "Nutrition and Supplementation in Fitness and Bodybuilding". Physical fitness is getting more and more popular and becoming a global industry. Young people tend to prefer gyms to other types of physical activities. The advantage of fitness workouts is that there is no age limit, provided the person is healthy, as evidenced by exercising individuals who are 15 years old but also senior citizens over the age of 65. The empirical part of the paper was conducted using a qualitative method, gathering respondents through snowball sampling where participants identify others. As many as 28 respondents were divided into two groups: people doing conditioning and bodybuilding whose characteristics are explained in the Operationalisation chapter. All respondents did a semi-structured interview and provided a three-day diet plan. The goal was to map eating habits and the most common diet plans of people doing conditioning and bodybuilding, and to discover supplements they use the most frequently. The practical part of the thesis focused on the most frequent diet plans and supplements in fitness practitioners. The research findings indicate that the most common diet is high in protein and carbohydrates and low in fat,...
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The diet of type 1 diabetics treated with insuline pumps
NOVÁČKOVÁ, Šárka
The bachelor thesis on the topic "Diet of type 1 diabetics treated with insulin pumps" focuses on the differences between the lifestyle of type 1 diabetic treated with a hybrid closed-loop insulin pump and the lifestyle of given type 1 diabetic with a previous method of diabetes compensation. In addition, the thesis examines the differences between the current diet of a diabetic on hybrid closed-loop insulin pump treatment and the nutritional recommendations for a rational diet. For the present bachelor thesis, a qualitative research was chosen and it included 9 respondents with type 1 diabetes treated with a hybrid loop insulin pump. Data was obtained through a semi-structured interview followed by analysis of weekly dietary information provided by each respondent. In the practical part, background information about the respondents is presented. In order to achieve the objectives of the thesis, the differences between the lifestyle and diet of type 1 diabetic with a hybrid loop insulin pump and the lifestyle and diet of that diabetic with previous diabetes treatment are further compared. Subsequently, each respondent's current average daily energy intake was tabulated and their optimal daily energy intake was related to their rational diet. Below the table, the respondent's weekly diet was described and their current energy intake was verbally compared to their calculated optimal daily energy intake. Finally, in the summary of results, I compared some recommendations for rational eating with the respondents' diets. As a result of the bachelor thesis, type 1 diabetics achieve a better quality of life with hybrid loop insulin pump treatment compared to previous diabetes treatment. Regarding the affinity of the rational diet with the current diet of diabetics, the results are different. From the results of the study, we found out that at least one nutritional recommendation for a rational diet matched the current diet of a diabetic.
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Nutritionally balanced diets in school meals are a health benefit for children.
BLOUDKOVÁ, Denisa
The aim of the study was to evaluate school meals from the perspective of health benefits for children in two school canteens in the Vysočina region with a focus on nutritional balance. Four research questions were set for the work: Research question 1: Is the composition of the menus from the selected schools in line with the consumption basket and also in line with nutritional recommendations? Research Question 2: What is the awareness of school canteen staff about healthy eating? Research Question 3: Is there any difference in dietary practices between the two schools studied? Research Question 4: Are the diners in the school canteens satisfied not only with the quality but also with the niceness of the food? The thesis was divided into a theoretical part and a practical part. The theoretical part deals with the issues of school food standards, consumption basket and nutritional recommendations for childhood. In the practical part of the bachelor thesis a quantitative method of research investigation was used. The data collection was done through a questionnaire survey among boarders of both schools. Further evidence was obtained through interviews with school canteen staff and by studying all documentation in the catering facilities. School canteen menus were examined in both schools over the same time span using Nutriservis. The daily menus of each child were evaluated using Nutriservis. The data obtained were then processed and evaluated. The study population consisted of two primary schools from the Vysočina region, namely, Želiv Primary School and Lanecká Primary School in Světlá nad Sázavou. The school canteen menus were evaluated for compliance with the nutritional recommendations and the consumption basket. The research showed that both primary schools and their menus were well constructed. They are varied and nutritionally balanced. Both school canteens are also almost 100 % compliant with the consumption basket. The school canteen staff are very well informed about healthy eating. Almost all boarders are satisfied with the food served in the school canteens.
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Dietary preferences of hospitalized patients in the palliative care department
MATOUŠKOVÁ, Tereza
My Bachelor thesis called "Dietary preferences of hospitalised patients in the palliative care department" is divided into two main parts, the theoretical part and practical part. The main goal of the bachelor thesis was to discover the dietary preferences of patients in the palliative department and to evaluate whether the menu that was designed based on the patients' dietary preferences corresponds to their nutritional needs. The theoretical part is focused on older adults and physiological changes caused by ageing, nutrition of the elderly, the most common diseases in old age and possible varieties of assessment of the nutritional status of the elderly. The practical part focused on mapping the dietary preferences of patients in the palliative unit. I investigated how patients would imagine the food served in the hospital. A quantitative data collection method was used in the research through a self-constructed questionnaire. The last question concerned the construction of an ideal diet according to the patient. Furthermore, the practical part includes analysing the data obtained from the questionnaires part of which was an analysis of the ideal menus from the respondents and the menus that the patients received in the particular hospitals. I processed the obtained data using Microsoft Excel and Nutriservis professional. I found that the patients are mostly satisfied with their diet from the evaluated data. However, their diet often lacks fruits and vegetables, milk and dairy products, fish, eggs and sauces. They tend to prefer hot dinners, and the ideal time to serve dinners is between 17:00 and 18:00. In addition, patients prefer savoury dishes to sweet ones and quite often do not eat the whole portion. When analysing the diets, the most common problem was with protein. In some cases, there was its excess and sometimes a deficiency. Usually, it was necessary to reduce some protein sources and add more carbohydrates or replace sweet dishes, with a better protein source.
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Salt intake in the diet of older schoolchildern
HEMBEROVÁ, Aneta
Many studies prove that developed countries have an over-exaggerated intake of salt. The World Health Organization recommends an intake of 5g per person per day. Daily doses are, however, exceeded multiple times. It has been proven that an excessive intake of salt has a negative impact on our organism. It is a risk factor for the occurrence of hypertension, obesity, osteoporosis. The objective of my thesis has been to find out what amount of salt the food of older schoolchildren contains. The thesis is divided into a theoretical part and a practical part. The theoretical part deals with the issue of salt, it describes its history, kinds, meaning and use, the occurrence of salt in different foods and compensation options in diet. Futher, it focuses on the physiology of sodium, potassium and chlorine and the illnesses caused by an excessive intake of salt - specifically hypertension, obesity and osteoporosis. The conlcusion of the theoretical part is devoted to carbohydrates, fats, and protein in the diet of older schoolchildren. The practical part evaluated the weekly diet plans and urine analyses from the 12 respondents of older school age. The content of salt in their diet was being analysed via the Nutriservis programme. Urine analyses were being done in clinical laboratories. The acquired information on body height, weight and blood pressure was assessed using percentile graphs. The results confirm the fact that children of an older school age consume a higher than recommended amount of salt. In ten out of twelve respondents a higher than average daily amount of 5 g salt was discovered. This was confirmed by the value of sodium waste levels in their urine. The link between a higher salt intake and obesity or hypertension was not proven. There were no significant differences between girls and boys.
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The effect of different intake of omega 3 unsaturated fatty acids on the human body
DRDA, Josef
The topic of my bachelor thesis is "Effects of different intakes of omega 3 unsaturated fatty acids on the human organism." Omega 3s are fatty acids (FA), which are carboxylic acids that have 4 - 26 carbons with different spatial arrangements. The plants sources of omega 3 FAs includes oils, especially hemp, flax or soy, but they can be also found in avocados. They occur here as alpha- linoleic (ALA) acid. In animal sources occur as eicosapentoenoic (EPA) and dokosahexoenoic acids (DHA), which can be found in marine and freshwater fish and shellfish. Seaweed is an exception, which contains large amount of EPA a DHA. In recent years, there has been considerable research into their positive effects on human health, most commonly on cardiovascular and neurological systems. The aim of this work is to determine the intake of omega 3 FAs from the normal diet, whether the intake of omega 3 FAs from the normal diet is sufficient and what effect omega 3 FAs supplementation may have on health. Data collection was carried out using a quantitative research method. The respondents are users of the supplement BalanceOil. First we sought to determine the daily intake of omega 6 FAs : omega 3 FAs from the diet and the effect of supplementation. In total, 23 blood tests and 41 questionnaire responses were obtained, 18 of which included average daily diet. By analyzing the data we found on average people from a normal dietary intake of 251 mg of EPA and DHA. This amount corresponds to the minimum recommended intake of EPA and DHA according to the World health organisation. However, the resulting ratio of omega 6 FAs to omega 3 FAs is unsatisfactory, namely 29 : 1. Using analysis of blood tests were found that prior to supplementation with BalanceOil omega 3 FAs was 22 : 1, after supplementation it was 4,44 : 1. This reduction has significant impact on the health status of users, most commonly on cardiovascular diseases.
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Nutrition in ulcerative colitis
PAVELKA, Filip
This bachelor thesis deals with nutrition in ulcerative colitis. The goal of the thesis was to find out how the nutrition meets nutritional and energetic needs of patients, to find out which foods most often cause problems for patients and to find out which foods are well tolerated and sought in the relapse. The thesis is divided into theoretical and practical section. The theoretical section deals with the disease of ulcerative colitis, its definition, clinical picture, treatment or nutrition. The section about nutrition deals with its most important components, important foods, nutrients, as well as recommended and mentioned diets. The practical section is divided into two parts. In the first part, data were obtained by a quantitative method using questionnare of own design. The research group consisted of 179 respondents with ulcerative colitis, who stated in the questionnaires, among other things, which foods they consume at various stages of the disease. In the second part of the research, two-week diets from 4 respondents with were evaluated. These diets were evaluated with the help of the Nutriservis application and the results were compared with the recommended values of energy and nutrient intake of individual respondents, calculated on the basis of height, weight, age and sex. The data obtained using the questionnaires show that the most common problems for patients in relapse cause e.g. legumes, poppies orfatty meats. Poppies, legumes ornuts, for example, most often cause problems in remission. On the contrary, lean meat, sea fish, eggs or potatoes are well tolerated in relapse. The evaluated diets of the respondents show that no respondent in the average values from the whole two weeks reached the calculated values of energy and essential nutrients, which i determined on the basis of calculations. The most deficient nutrient was carbohydrates of which there were 52 deficient days out of a total of 56.
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Weight reduction before a high level of competition in judo
Ježek, Jaromír ; Pavelka, Radim (advisor) ; Smolík, Petr (referee)
Title: Weight reduction before a high level of competition in judo Aims of the study: The aim of this work is the detailed description of weight loss in elite judo athletes on the diet composition and dosage of exercise. Method: To obtain the input data for the assessment of body composition was used questionnaire method. Results: The results of our study indicate that reduction of body weight in judo is greatly influenced by individual variability of the individual and is reflected in a different approach to the reduction. Keywords: body weight reduction, judo, nutrition, diet
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