dc.contributor.advisor | Bušová, Milena | |
dc.creator | Valchová, Jana | |
dc.date.accessioned | 2018-09-18T08:13:32Z | |
dc.date.available | 2018-09-18T08:13:32Z | |
dc.date.issued | 2018 | |
dc.identifier.uri | http://hdl.handle.net/20.500.11956/99274 | |
dc.description.abstract | Pro es í ko ta i a t jsou teprve ěkolik desetiletí z á ý i látka i, které přiroze ě potravi á h při ěkterý h tepel ý h úpravá h a jsou e ezpeč é pro zdraví člověka. E istují studie, které dokazují jeji h kar i oge itu a úči k a zdraví člověka ještě ejsou ezpeč ě z á . Cíle dotaz íkového šetře í, které lo součástí prá e, lo z apovat stravova í áv k vzorku popula e a jeji h z alost o lasti kvalit a ezpeč osti potravi . B l klade otázk týkají í se frekve e používá í ěkterý h rizikový h tepel ý h úprav a frekve e ko zu a e po huti a potravi , které často o sahují e ezpeč é ko ta i a t . Přestože si je dotazova á veřej ost v elku vědo a rizika pl ou ího z ěkterý h tepel ý h úprav potravi , jako je s aže í, grilová í, uze í a peče í, stále u i h často vítězí huť a vů ě ad zdravot í ezpeč ostí. Otázkou pro es í h ko ta i a tů se čí dál ví e za ývají i stitu e po elé světě. Co ale ůže udělat ěž ý ko zu e t pro své zd této pro le ati e, se příliš eliší od o e ý h doporuče í týkají í h se zdravého život ího st lu - používat é ě škodlivé způso tepel ý h úprav potravi , ko zu ovat převáž ě čerstvou stravu, d át a dostatek ovo e, e o slože í výro ků, které kupuje. klíčová slova: | cs_CZ |
dc.description.abstract | Process contaminants are yet just a few decades known substances that naturally occur in food in some heat treatments and are dangerous to human health. There are studies demonstrating their carcinogenicity and mutagenicity. Their long-term effects on human health are not yet known. The aim of the questionnaire survey, which was part of the work, was to map the eating habits of a population sample and their knowledge of food quality and safety. Questions have been asked about the frequency of usage of some of the risky heat treatments and the frequency of consumption of snacks and food, which often contain dangerous contaminants. Although the respondents are generally aware of the risks of some kinds of heat treatment of food such as frying, grilling, smoking and baking, the taste and smell of the diet often wins over the health safety. The issue of process contaminants is increasingly being addressed by institutions all around the world. However things that a common consumer can do for his health in this issue don't differ too much from the general recommendations on a healthy lifestyle - to use less harmful ways to heat food, to consume mainly fresh food, to eat enough fruits, vegetables and fiber and to be interested in the composition of the products which he purchases. keywords: process... | en_US |
dc.language | Čeština | cs_CZ |
dc.language.iso | cs_CZ | |
dc.publisher | Univerzita Karlova, 1. lékařská fakulta | cs_CZ |
dc.subject | process contaminants | en_US |
dc.subject | heat treatments of food | en_US |
dc.subject | acrylamide | en_US |
dc.subject | furane | en_US |
dc.subject | 3-MCPD | en_US |
dc.subject | procesní kontaminanty | cs_CZ |
dc.subject | tepelné úpravy potravin | cs_CZ |
dc.subject | akrylamid | cs_CZ |
dc.subject | furan | cs_CZ |
dc.subject | 3-MCPD | cs_CZ |
dc.title | Procesní kontaminanty v potravinách, jejich výskyt a negativní účinky | cs_CZ |
dc.type | bakalářská práce | cs_CZ |
dcterms.created | 2018 | |
dcterms.dateAccepted | 2018-06-14 | |
dc.description.department | 3rd Medical Department - Clinical Department of Endocrinology and Metabolism | en_US |
dc.description.department | III. interní klinika - klinika endokrinologie a metabolismu 1.LF a VFN v Praze | cs_CZ |
dc.description.faculty | First Faculty of Medicine | en_US |
dc.description.faculty | 1. lékařská fakulta | cs_CZ |
dc.identifier.repId | 196820 | |
dc.title.translated | Process contaminants in food, their occurence and negative effects | en_US |
dc.contributor.referee | Holcátová, Ivana | |
dc.identifier.aleph | 002191862 | |
thesis.degree.name | Bc. | |
thesis.degree.level | bakalářské | cs_CZ |
thesis.degree.discipline | Nutriční terapeut | cs_CZ |
thesis.degree.discipline | Nutritional Therapy | en_US |
thesis.degree.program | Specializations in Health Service | en_US |
thesis.degree.program | Specializace ve zdravotnictví | cs_CZ |
uk.thesis.type | bakalářská práce | cs_CZ |
uk.taxonomy.organization-cs | 1. lékařská fakulta::III. interní klinika - klinika endokrinologie a metabolismu 1.LF a VFN v Praze | cs_CZ |
uk.taxonomy.organization-en | First Faculty of Medicine::3rd Medical Department - Clinical Department of Endocrinology and Metabolism | en_US |
uk.faculty-name.cs | 1. lékařská fakulta | cs_CZ |
uk.faculty-name.en | First Faculty of Medicine | en_US |
uk.faculty-abbr.cs | 1.LF | cs_CZ |
uk.degree-discipline.cs | Nutriční terapeut | cs_CZ |
uk.degree-discipline.en | Nutritional Therapy | en_US |
uk.degree-program.cs | Specializace ve zdravotnictví | cs_CZ |
uk.degree-program.en | Specializations in Health Service | en_US |
thesis.grade.cs | Výborně | cs_CZ |
thesis.grade.en | Excellent | en_US |
uk.abstract.cs | Pro es í ko ta i a t jsou teprve ěkolik desetiletí z á ý i látka i, které přiroze ě potravi á h při ěkterý h tepel ý h úpravá h a jsou e ezpeč é pro zdraví člověka. E istují studie, které dokazují jeji h kar i oge itu a úči k a zdraví člověka ještě ejsou ezpeč ě z á . Cíle dotaz íkového šetře í, které lo součástí prá e, lo z apovat stravova í áv k vzorku popula e a jeji h z alost o lasti kvalit a ezpeč osti potravi . B l klade otázk týkají í se frekve e používá í ěkterý h rizikový h tepel ý h úprav a frekve e ko zu a e po huti a potravi , které často o sahují e ezpeč é ko ta i a t . Přestože si je dotazova á veřej ost v elku vědo a rizika pl ou ího z ěkterý h tepel ý h úprav potravi , jako je s aže í, grilová í, uze í a peče í, stále u i h často vítězí huť a vů ě ad zdravot í ezpeč ostí. Otázkou pro es í h ko ta i a tů se čí dál ví e za ývají i stitu e po elé světě. Co ale ůže udělat ěž ý ko zu e t pro své zd této pro le ati e, se příliš eliší od o e ý h doporuče í týkají í h se zdravého život ího st lu - používat é ě škodlivé způso tepel ý h úprav potravi , ko zu ovat převáž ě čerstvou stravu, d át a dostatek ovo e, e o slože í výro ků, které kupuje. klíčová slova: | cs_CZ |
uk.abstract.en | Process contaminants are yet just a few decades known substances that naturally occur in food in some heat treatments and are dangerous to human health. There are studies demonstrating their carcinogenicity and mutagenicity. Their long-term effects on human health are not yet known. The aim of the questionnaire survey, which was part of the work, was to map the eating habits of a population sample and their knowledge of food quality and safety. Questions have been asked about the frequency of usage of some of the risky heat treatments and the frequency of consumption of snacks and food, which often contain dangerous contaminants. Although the respondents are generally aware of the risks of some kinds of heat treatment of food such as frying, grilling, smoking and baking, the taste and smell of the diet often wins over the health safety. The issue of process contaminants is increasingly being addressed by institutions all around the world. However things that a common consumer can do for his health in this issue don't differ too much from the general recommendations on a healthy lifestyle - to use less harmful ways to heat food, to consume mainly fresh food, to eat enough fruits, vegetables and fiber and to be interested in the composition of the products which he purchases. keywords: process... | en_US |
uk.file-availability | V | |
uk.publication.place | Praha | cs_CZ |
uk.grantor | Univerzita Karlova, 1. lékařská fakulta, III. interní klinika - klinika endokrinologie a metabolismu 1.LF a VFN v Praze | cs_CZ |
thesis.grade.code | 1 | |
dc.identifier.lisID | 990021918620106986 | |