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Ing. Jana Kopčeková, PhD.
Identification number: 1516
University e-mail: jana.kopcekova [at] uniag.sk
 

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Supervised theses
     

Basic information

Basic information about a final thesis

Type of thesis: Bachelor thesis
Thesis title:
Positives and negatives of a gluten-free bread consumption in healthy population
Written by (author): Ing. Daniela Kapušniaková
Department:
Department of Human Nutrition (FAaFR)
Thesis supervisor:
Ing. Jana Kopčeková, PhD.
Opponent:Ing. Anna Kolesárová, PhD.
Final thesis progress:Final thesis was successfully defended.


Additional information

Additional information about the final thesis follows. Click on the language link to display the information in the desired language.

Language of final thesis:Slovak

Slovak        English

Title of the thesis:Positives and negatives of a gluten-free bread consumption in healthy population
Summary:
KAPUŠNIAKOVÁ, Daniela: Positives and negatives of a gluten-free bread consumption in healthy population. [Bachelor work]. – Slovak University of Agriculture in Nitra. Faculty of Agrobiology and Food Resources; Department of Human Nutrition – Supervisor of the bachelor thesis: Ing. Jana Kopčeková, PhD.- Nitra: FAPZ SPU, 2018. 45 p. The bachelor thesis is focused on positives and negatives of consummation of a gluten-free bread in healthy population. The aim of the thesis was to evaluate impact of a gluten-free bread on organism of healthy individual. We devided the bachelor thesis into seven chapters. At first, we characterised what is gluten, its prevalance, importance in human nutrition and nature of a gluten in bread. Next we focused on current problematics of a gluten-free trend and comsuption of a gluten-free bread and its impact on human population. The main part of thesis was composition of a gluten-free bread and its impact on humans helth. Lastly we devided diseases elicted by gluten intolerance in three grups: autoimmune disease, non-autoimmune disease and allergies. The results of thesis is, that consuption of a gluten-free bread should be assigned to patients, that are diagnosed with celiac disease.
Key words:gluten-free bread, gluten-free diet, nutrition composition, gluten

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