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Diploma thesis Fenomén labužnictví a časopisy věnující se gastronomii na území České republiky v letech 2004-2012 is devoted to the questions of publishing gastronomical magazines in Czech republic in the years 2004-2012 and describes the culinary trend which is frequent issue of the Czech media discourse in the year 2012. The first parts of the thesis deal with the sociological perspectives on food, its role within society is explained as well as its ability to produce the meanings and symbols and to express social differentition. The attitude of Czech population towards food and lifestyle is characterized. The following chapter focuses on the culinary trend in various kinds of masmedia content, it reveals the context of the trend, its impact and the way it is represented in Czech republic. The last two chapters of the thesis deal with the gastronomical magazines, which are divided into two main categories according to their content. The current situation on the Czech market with magazines is explained. The final chapter focuses on selected gastronomical magazines F.O.O.D. Apetit and Gurmet which are analyzed from the point of their sections arrangment, graphic design, advertisement and language. Short semiotic analysis of selected articles is presented.

Orientador: Roberto Carlos Burini / Banca: Walkyria de Paula Pimenta / Banca: Avany Fernandes Pereira / Resumo: A resistência insulínica (RI) pode ser descrita como etapa inicial do desenvolvimento do diabetes melito tipo 2 fator de risco para doenças cardiovasculares. O mecanismo proposto seria via estresses oxidativo e inflamatório retroalimentados positivamente pela constante hiperglicemia conseqüente aos hábitos alimentares inadequados e inatividade física... (Resumo completo, clicar acesso eletrônico abaixo) / Abstract: Insulin resistance (IR) could be na initial stage towards the development of rype 2 diabetes and is considered to be a risk factor for cardiovascular diseases. Some ways of triggering type 2 diabetes are through stress oxidation and inflammatory feedbacked possibly due to constant hyperglycemia, poor eating habits and lack of physical activity... (Complete abstract, click electronic access below) / Mestre

Made available in DSpace on 2014-06-11T19:27:56Z (GMT). No. of bitstreams: 0 Previous issue date: 2007-02-27Bitstream added on 2014-06-13T20:57:19Z : No. of bitstreams: 1 mota_jf_me_botfm_prot.pdf: 1060873 bytes, checksum: 4ebc690842a5ea42cc20b4b7cd653b6e (MD5) / Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq) / Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES) / A resistência insulínica (RI) pode ser descrita como etapa inicial do desenvolvimento do diabetes melito tipo 2 fator de risco para doenças cardiovasculares. O mecanismo proposto seria via estresses oxidativo e inflamatório retroalimentados positivamente pela constante hiperglicemia conseqüente aos hábitos alimentares inadequados e inatividade física... / Insulin resistance (IR) could be na initial stage towards the development of rype 2 diabetes and is considered to be a risk factor for cardiovascular diseases. Some ways of triggering type 2 diabetes are through stress oxidation and inflammatory feedbacked possibly due to constant hyperglycemia, poor eating habits and lack of physical activity... (Complete abstract, click electronic access below)

A considerable percentage of the UK population are overweight (BMI≥25kg/m2) or obese (BMI≥30kg/m2). However, despite living in the same culture and exposed to a similar “obesogenic” environment, some individuals gain weight while others do not (French et al., 1995). This variability in weight control has been suggested to be associated with individual differences in eating behaviours (French et al., 2012). Certain factors, such as motivation (hedonic hunger and hunger status) as well as cognition (impulsivity and memory) may have an impact on eating behaviours and their relationship with weight control. Thus, the objective of this thesis was to explore individual differences in eating behaviours and investigate their relationship with motivation, cognition and weight control. The first experiment (Chapter 2) investigated the relationship between eating behaviours, motivation (hedonic hunger) and food consumption during an ad-libitum buffet. This study suggests that restrained eating behaviour was associated with higher overall energy intake, greater energy intake from unhealthy foods and greater energy intake from both high and low energy dense foods. However, no interactions between restraint and disinhibition or hedonic hunger was seen. Following this, the second experiment (Chapter 3) examined whether eating behaviours, such as disinhibition, restraint and hunger, change during a weight loss and weight maintenance period and whether they could predict changes in weight during these periods. Indeed, the results suggest that lower baseline restraint could predict greater weight loss during a low-energy liquid diet and interventions which increase restraint and decrease disinhibition may be beneficial for longer term weight maintenance. The third experiment (Chapter 4) was designed to investigate whether motivation and cognition influences eating behaviours. The results suggest that hedonic hunger, restraint and impulsivity may lead to higher levels of disinhibited eating behaviour. This study was also able to replicate the findings of previous literature suggesting that episodic memory is negatively associated with BMI (Cheke et al., 2016). Finally, following on from the previous study results, the fourth experiment (Chapter 5) included a more diverse sample of participants including dieters. The results provide evidence that individuals on a diet have poorer episodic memory ability than those currently not on a diet. This study also extended previous results suggesting that hedonic hunger (but also episodic memory and hunger) are important factors in disinhibited eating. Hedonic hunger was also shown to be important in levels of hunger.