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Multifunctional Building in Kutná Hora
Hanzel, Petr ; Vlček, Karel (referee) ; Vlček, Milan (advisor)
The master´s thesis is focused on the preparation and design of project documentation of the multi-functional building. The building is designed on land in Beneš street in Kutná Hora. The concept of the building respects the territorial plan of the city and complements the existing buildings. The building has one underground and four floors, the last floor is the attic. There is an underground garage, two stores and six flats. The building is designed from construction system Porotherm.
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Semi-detached Multifunctional Building in Prostějov
Janeček, Jan ; Vlček, Karel (referee) ; Vlček, Milan (advisor)
This thesis is focused on the design and preparation of project documentation multifunctional building in Prostejov. Building has a basement, six floors and the last floor is the attic. The structural system is longitudinal wall and is made of Porotherm system. Floors are made of ceramic panels Heluz. Roof is designed as Gambrel roof. The building is connected to the next building.
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Multifunctional building, Brno
Klimecký, Václav ; Burianová, Lenka (referee) ; Kacálek, Petr (advisor)
The project contains structural design of new multifunctional building in Brno. The building has five floors and a basement. In the first and second floor are designed stores and cafe. There are apartments in third to fifth floors. The basement serves as the technical background and storage space for users apartments. The structural system consists of reinforced concrete frame complete with walls of ceramic blocks. The roof is flat with a vegetative layer, and access for users apartmens.
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Poptávka po bezlepkových potravinách ve vybrané oblasti
MLEZIVOVÁ, Lucie
This diploma thesis analyses the supply of gluten-free foodstuffs in the stores in the Domažlice area, based on the demand of the gluten intolerant customers. In the theoretical part, the basic terms related to the topic are explained, i.e. business terminology, marketing research and overall issue of celiakia and gluten. The practical part examines and evaluates the width and quality of supply of gluten-free products compared to the demand. The main purpose, that is removing the deficiencies which are perceived by the respondents mentioned in the questionnaire, will be completed by proposal of specific recommendation for the Domažlice area according to the wishes of the sick.
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Gluten-free diet - the situation in healthy food stores
BLAŽKOVÁ, Veronika
This bachelor thesis occupies with the survey of the situation in ten health food stores in South of Bohemia which offer gluten-free products to patients with coeliac disease. The thesis focuses both on the range of gluten-free food items and on the employees´ foreknowledge of them. The theoretical part of my thesis describes the coeliac disease, which is an autoimmune disorder, and the treatment of which is fully dependent on a special diet the gluten-free diet. For a patient, it is essential to avoid all meals containing gluten, a composite of proteins (prolamins and glutelins) that occurs in some cereals such as wheat, rye, barley and oats. These cereals are dangerous to gluten intolerant people, and must be eliminated from their diet. Hence, it is necessary to pay attention to products containing the above mentioned ingredients, for example bread, pasta, couscous, bulgur, dumplings, biscuits, thickened sauces, soya sauces, meat products and others. This way is vital for preventing the patient from his or her unconscious breaching of a diet. In the practical part I focused on the actual situation in health food stores. The information was obtained from the qualitative research conducted in ten health food stores in South Bohemia. The aim of it was to survey the range of the employees´ knowledge of the gluten-free diet. The data was collected by semi-structured interviews, and the results were presented in the form of graphs with notes. The quantitative part of the research was targeted at five patients with coeliac disease. My task was to find out whether their diet is full-fledged and if they consume some special gluten-free products. Using the Nutriservice application, I calculated their nutrient intakes according to their weekly menus. The results were recorded as case studies. As emerged from the ascertained data, all the selected shops that sell health food offer at least a part of products labelled as suitable for the gluten-free diet. The foreknowledge of the employees in the health food stores of the gluten-free products was at a very good level. However, the deficiency I revealed during my research was the fact that the information of gluten intolerance as a disease was not accurately arranged. Some answers showed that the information sources are sometimes populist and inaccurate. The gluten-free menu can be multifarious. However, to provide full-fledged nutrition intake, it is necessary to control both energy intake and the intake of individual nutrients to avoid deficiencies. Moreover, it is important to take into consideration any other autoimmune-related diseases.
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Multifunctional building, Brno
Klimecký, Václav ; Burianová, Lenka (referee) ; Kacálek, Petr (advisor)
The project contains structural design of new multifunctional building in Brno. The building has five floors and a basement. In the first and second floor are designed stores and cafe. There are apartments in third to fifth floors. The basement serves as the technical background and storage space for users apartments. The structural system consists of reinforced concrete frame complete with walls of ceramic blocks. The roof is flat with a vegetative layer, and access for users apartmens.
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