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Nutritional evaluation of replacing animal product with plant-based alternatives
Hondlíková, Tereza ; Dostálová, Jana (advisor) ; Horáčková, Šárka (referee)
Plant-based food alternatives are a broad group of products that are intended to replace animal foods both nutritionally and sensorially. At the moment, the Czech market offers plant-based alternatives mainly for milk, cheese, and meat. A major potential risk of substituting milk, cheese, and meat that is often not recognised by the general population is the deficiency of certain nutrients, vitamins, and minerals. The aim of the thesis is to deepen the existing knowledge on the problem of substitution of animal foods by their plant alternatives in the context of the Czech population and the local market. The thesis maps and characterizes plant alternatives for milk, cheese, and meat and presents nutritional evaluation and sensory analysis of selected samples of these foods. The analysis of diets obtained from individuals consuming plant-based alternatives and those eating a rational diet shows how effectively (i.e., in terms of macronutrient intake, calcium, and dietary diversity) individuals implement these foods in their diets or conversely what deficiencies this decision may bring. The questionnaire survey examines the general public's awareness of plant-based alternatives and the role of these foods in the Czech diet. The results from the questionnaire are compared with the results from the...
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The Potential Economic Benefits of Plant-Based Diet in Czechia
Růžek, Vojtěch ; Landovská, Petra (advisor) ; Šťastná, Lenka (referee)
Noncommunicable diseases are growing global issue with significant economic consequences, leading to large direct (expenditures for treatment) and indirect (arising from decreased productivity) costs. Plant-based diet has been shown to decrease the risk of the most dangerous noncommunicable diseases (e.g., ischemic heart disease, stroke, and breast, prostate, and colorectal cancer). In this thesis, we estimate the potential cost savings (both healthcare and social) due to reduction of prevalence of noncommunicable diseases in Czechia linked to plant-based eating patterns. Using prevalence, incidence, mortality, and population data from 2019 (supplemented with 2018 data) in Czechia, Markov chains (set for 10 years, updated annually) for control (no PBD eaters) and treatment (20% of population are PBD eaters) groups are constructed. Morbidity between the two groups is compared and costs are estimated as sum of direct (healthcare utilization) and indirect (absenteeism and premature mortality) costs and discounted to present value. Our findings show that 20% of population adhering to plant-based diet would yield cost savings of 15.8 billion CZK in 10 years discounted to present value, corresponding to 0.28% of Czech GDP in 2019. The most substantial part is covered by direct costs: 13.2 billion CZK....
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Macrobiotic - full-fledged form of food?
Sázavský, Jan ; Coufalová, Klára (advisor) ; Petr, Miroslav (referee)
Subject: Macrobiotic - full-valued form of nutrition? Objective: Evaluation of macrobiotics as full compensation for conventional diets recommended by the Presidium of the Board of the Society for Nutrition based on the oretical approaches and empirical findings. Characteristics of the ingredients and nutritional analysis in terms of the in impact on physical and mental condition of the human organism. Method: Objectives of the thesis was achieved using method of quotas to select research sample. On the basis of established criteria and defined number of representatives for the sample, were selected only thoseind ividuals who meet these criteria. Macrobiotic menus were analyzedat three men and at free women. The data obtained via measure ments were compared with recommended daily dose. This model was chosen as it was the most recent vision of the diet model. Results: Macrobiotic diet reprents full-fledged alternative form of nutrition, based on research carried out. This conclusion is based on research conducted with free men and free women who provided weekly menus for analysis purpose and conversion to these menus to the nutritional value was sufficiently proved. Based on the out come of the research, it was found that macrobiotics can not be regarded as nutrition offering full energy, as its...
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Udržitelný rozvoj a jeho ekologické souvislosti
Svobodová, Zuzana
Bachelors thesis analyzes agricultural farming in the Czech Republic and tries to find approaches that will contribute to its improvement. By literature research, particulary data collecting nad analysis od aviable information, mainly by comparing specifications about efiiciency of source using. Practically, it documents the evolution of agriculture, mainly from the perspective of food self-sufficiency. In the end, it describes an examples from practice: ecological farm of Alena Vršková at Zdounky and also volun-teer organizations dealing with considerate approach to landscape.
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Sledování vybraných mikrobiologických ukazatelů u rostlinného produktu v průběhu skladování
Gazdíková, Pavla
The experimental part of the thesis deals with production and monitoring of microbiological indicators in acidified plant products during their storage. Four raw materials were used for production: soy, almond, cashew and poppy. In microbiological analysis, the total number the following microorganisms were monitored - lactic acid bacteria, coliform bacteria, yeast together and mold. It has been found that the number of microorganisms monitored increases with increasing shelf life. The results from the microbiological analysis pointed out that all monitored samples are harmless to health for one week of storage. From a nutritional point of view, the highest fat content was determined in the tonsil sample, the highest total nitrogen content was found in the soy sample. The almond sample received the best impression by general public. The sensory analysis performed by trained people showed no statistically significant difference between the evaluated samples (p < 0,05).
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Macrobiotic - full-fledged form of food?
Sázavský, Jan ; Coufalová, Klára (advisor) ; Petr, Miroslav (referee)
Subject: Macrobiotic - full-valued form of nutrition? Objective: Evaluation of macrobiotics as full compensation for conventional diets recommended by the Presidium of the Board of the Society for Nutrition based on the oretical approaches and empirical findings. Characteristics of the ingredients and nutritional analysis in terms of the in impact on physical and mental condition of the human organism. Method: Objectives of the thesis was achieved using method of quotas to select research sample. On the basis of established criteria and defined number of representatives for the sample, were selected only thoseind ividuals who meet these criteria. Macrobiotic menus were analyzedat three men and at free women. The data obtained via measure ments were compared with recommended daily dose. This model was chosen as it was the most recent vision of the diet model. Results: Macrobiotic diet reprents full-fledged alternative form of nutrition, based on research carried out. This conclusion is based on research conducted with free men and free women who provided weekly menus for analysis purpose and conversion to these menus to the nutritional value was sufficiently proved. Based on the out come of the research, it was found that macrobiotics can not be regarded as nutrition offering full energy, as its...
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