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The presented diploma thesis entitled "Vegetable in nutrition and possibilities of its consumption increase" takes two parts theoretical and practical. The theoretical part describes vegetables in terms of their properties, possibilities of use and also deals with their consumption. Consumption of vegetables is described at the level of the Czech Republic compared to foreign data, captures the possible influences affecting its consumption and at the same time describes some existing support programs to increase its consumption. The practical part is composed of two parts - questionnaire survey among 150 respondents and own experimental activities aimed at finding an influence on consumption of vegetables in children of primary school elementary school with attractive treatment before consumption. A questionnaire survey of 150 randomly selected respondents divided into 3 age categories (3-11 years, 12-19 years, 20-50+ years) was found: Of the total number of responses, 28,4 % of the respondents correctly stated the value of the recommended daily amount of vegetables. There was no difference between men and women in the preference of consumption of fresh vegetables before the modified.When eating vegetables during the day, only 12 % of respondents consume vegetables even at breakfast. Of the total 12 % of respondents eating breakfast vegetables, only 22 % were men. In our own experimental activity, 300 children aged 6-11 years who were offered a choice of eating vegetables in a regular and attractive way (in the form of a wagon and a frog) during lunch in the school canteen, found that attractive vegetable treatment. The first rating preferred a total of 54,6 % of children. The most prominent age group was 6-7 years old and 9-10 years of age. An attractive vegetable dressing (wagon) served at the same time to increase the consumption of vegetables by 50 % compared to a standard portion of consumed vegetables as a lunch supplement. In the re-evaluation the shape was changed to the shape of a flip-flop and a new kind of less attractive vegetable - peas was added. This attractive treatment of vegetables was preferred by 69,9 % of children, in the age groups of 6-7 years, 7-8 years and 8-9 years. A particular way of making an attractive form (wagon, frog) influences the effect of preference, while giving some possibility of increasing its consumption.

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The diploma thesis “Impact of technology of manufactory to sensory quality of hop sprouts” was made according to requests from company Chuť Moravy s.r.o., which uses young hop sprouts in its manufacturing processes. Due to unsatisfying sensory quality of the product of young hop sprouts, the technology of manufacture was subject of this investigation. Eighteen variants of manufacturing processes have been suggested, varying in term of picking, kind of species of hop Žatecký poloraný červeňák, soaking (during night) or not soaking of the plant, suffusion by warm or cold pickle and quick or slow cooling. These processes were carried out in the second half of April 2018 and during November the same year the samples were tested. The results of sensory analysis of pasteurized hop sprouts show statistically significant differences (p < 0,05) among individual manufacturing processes. The best-rated process was: pasteurization on 18. 4. 2018, plant before cutting, Osvalds clone No 72, planted in 2014, sample soaked, cold pickle, quick cooling (process 1) and slow cooling (process 2).