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Analysis of eating habits in people with hypertension with the help of NutriDan programme.
MATOUŠKOVÁ, Eva
Hypertension, i.e. elevated blood pressure, ranks among the commonest civilization diseases affecting heart and blood vessels. The incidence rate covers about 25% of adults and it may have deadly consequences. The first step in treating the condition is a change in the way of life. The patients are encouraged to stop smoking; to take reasonable exercise; to reduce stress and, last but not least, to eat healthily. A diet can be assessed using NutriDan, a software leaning on a database of hundreds of foodstuffs having well-verified nutritional values. Health-care professionals can use the software tool to easily calculate the average daily intake of individual components present in a patient's diet. The tool considers the patient's age, physical activity, and the current nutrition. In compiling the paper the author used the software to analyze the nutritional habits of hypertonic patients. The research objective was pursued with reliance on the methods of qualitative survey and interrogation, using the technique of semi-controlled interview to be then made into casuistries. Contacted were hypertonic patients in České Budějovice - with a half of the respondents below 63 years of age and the other half over 63. To identify the quality and quantity of food, the author analyzed their nutritional records (their diet) for 7 days and evaluated the findings with the NutriDan tool. The survey covered 14 respondents whose nutritional records were analyzed to answer the researched question asking whether the daily volumes of energy, sodium, fats and cholesterol that the hypertonic patients received through their diet corresponded with standards recommended by the NutriDan software. The analyses showed that it was not the case. Results arrived at in the paper can be instrumental in mapping the issue of observing the diet provisions in hypertension patients, while the deficiencies found could be utilized to streamline the process of education followed to foster healthy life style.
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The occurrence of obesity and overweight of the preschool children
KRATOCHVÍL, Tomáš
Author of this work deals with the overweight of children and current lifestyle, which the majority of the population lives. It has a large influence on the prevalence of obesity and overweight, and it is already in childhood. It is necessary to change this trend. Increasing physical activity also change bad eating habits in children. Meals will be varied and balanced. This involves engaging the whole family, because parents have the greatest influence on a child, they can change the situation. The first part is a theoretical nature. The second half deals with research of preschool children and the goal is to determine the prevalence of obesity and overweight in these children.
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Healthy Life Style Education in Preschool Age
KUBELKOVÁ, Kateřina
The purpose of this thesis is to offer a current picture of the pre-school education towards the healthy lifestyle at the nursery school and in the family. In the theoretical part of this thesis, the healthy lifestyle and its related concepts will be defined, the current lifestyle of the families and ist impacts upon the under school age child will be characterized and part sof the healthy lifestyle, its optima form and risks threatening its implementation will be defined. In the practical part of this thesis I will determine through the research survey how are the children beány led to the healthy lifestyle. On the basis of the results I will formulate my recommendations.
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Nutritional screening as an indicator of nursing care quality
LENKOVÁ, Klára
Proper nutrition is essential for every human being, whether healthy or sick. Nutrition is, according to associate docent Kohout, one of the areas that is most neglected in health and social facilities in the Czech Republic. Standardized nutritional care should be established in all hospitals, representing a comprehensive nutritional and qualified solution for clients/patients. The standardized nutritional care involves systematic assessment of nutritional status of a client/patient and a search for clients/patients at nutritional risk. It further includes an appropriate diet according to the needs and capabilities of a client/patient and timely provision of adequate nutritional support to clients/patients who were identified as nutritionally at risk. Finally, standardized nutritional care also includes monitoring and documenting the effects of nutritional therapy, because the effect of individual measures cannot be monitored without proper documentation. The objective is to monitor the process of identification, evaluation and implementation of actions to ensure nutritional care in selected medical facilities from the perspective of the senior nursing management. Another objective is to map how significant quality indicator this is and what problems are seen in creating and maintaining a standard situation. Data collection was carried out by an interviewing technique using questionnaires. Respondents were from hospitals in the Czech Republic where we addressed the members of their senior nursing management. H1 ``The hospitals use established control mechanisms to find out about the nutritional status of compliance with established standards of nutritional care{\crqq} has been confirmed. H2 ``Nutritional screening is performed by nurses on all clients/patients at reception{\crqq} has been confirmed. H3 ``Nutritional screening during hospitalization is repeated only in clients/patients at risk{\crqq} has been confirmed. H4 ``Nurses develop nutritional screening within the cooperation of nurses with a nutritional therapist in the provision of standardized nutrition care{\crqq} has been confirmed, and H5 ``The results of nutritional screening are used by nurses as the basis for the saturation of clients{\crq}/patients{\crq} nutritional requirements{\crqq} has also been confirmed. The second objective was to map how significant quality indicator this is and what problems are seen in creating and maintaining a standard situation. The performance of nutritional screening has become the second most important quality indicator according to the research. As for the problems seen by respondents in relation to creating and maintaining a standard situation, it can be said, on the basis of the research results, that the biggest problems in creating and maintaining a standard situation is the lack of personnel, economic demands and approach of the personnel, their reluctance and disinterest. We attempted to explore the process of identification, evaluation and implementation of actions to ensure nutritional care in selected medical facilities from the perspective of the senior nursing management and then, based the results, to suggest ways of potential improvement of the current situation in the field of clients{\crq}/patients{\crq} nutrition.
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Cardiac surgery patient with surgical wound dehiscence
BENDULOVÁ, Adriana
Dehiscence or wound spacing is characterized by failure of wound healing and it is a very serious postoperative complication that occurs most frequently in patients who suffer from an associated disease. It usually develops between the fifth and ninth postoperative day. The cause of dehiscence is an infection in the wound, which is caused by proliferation of bacterial strains. The thesis on "Cardiac surgery patient with surgical wound dehiscence{\crqq} is focused on theoretical and practical parts. The theoretical part deals with the development of cardiac surgery and important personalities, medical indications for a cardiac surgery, cardiac surgery, surgical wound healing, surgical wound complications and nursing care of patients with dehiscence. The practical part was carried out by a quality - quantitative survey. The research sample for the qualitative research, which was conducted by the semi-structured interview technique with open questions, consisted of four cardiac surgery patients with wound dehiscence. The research sample for the quantitative research, which was carried out through anonymous questionnaires, consisted of 100 nurses working in cardiac surgery centers, Czech Republic, and 30 cardiac surgery patients with wound dehiscence. The results were processed into tables, graphs and diagrams. This work may serve as a resource for the interpretation of the subject matter or as a source of information for Cardiac Surgery Centers to improve the needs satisfaction in patients with wound dehiscence.
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Evaluation of nutrition habits of nurses on ICU and ARW by NutriDan programme
EIGNEROVÁ, Anna
Nutrition and eating habits are one of the items of healthy lifestyle as well as mental and physical well-being. Eating should be performed on regular basis and all nutrition components have to be represented in proper proportion. The interrelation of sugars, fats (seba) and proteins is very important (55 - 60 % : 25 - 30 % : 10 - 15 %), sufficient protein ingestion (3-6 portions a day), fruit and vegetables (3 - 5 portions a day), dairy products (2 - 3 portions a day), meat and meat products (1 - 2 portions a day). Drinking liquids should be sufficient and should be kept within the range of about 30ml per 1 kg of our body weight, and of course the drinking liquids is important integral part of our nutrition. The aim of this work has been to evaluate and assess quality of eating habits of nurses working at Intensive Care Units (ICU) and Anaesthesiological Resuscitation Ward (ARW) according to NutriDan programme. In order to accomplish this aim the following four hypotheses have been postulated: H 1 The nurses working at ICU and ARW eat their meals on regular basis. H 2 The nurses working at ICU and ARW have their menus containing fruit and vegetables with ratio in accordance with recommended quantities for daily consumption (4 x 100 g). H 3 The consumption of liquids at work is lower than that out of work (at home). H 4 The interrelation of sugar, fat and proteins in nurse menus is in harmony with individual estimate of energy expenditure. Research has been outlined and drawn up as quantitative one and anonymous questionnaire (answer sheet) has been used containing 3 parts (general pat, special part and the menu mentioned above applied in time period of 24 hours). One hundred and four questionnaires (104) have been distributed in all while fifty-two (52) pieces of which have been given to nurses working at Anaesthesiological Resuscitation Ward and fifty-two (52) pieces of the questionnaire have been given to nurses working at Intensive Care Units.The aforementioned questionnaires have been distributed in three hospitals and seventy-three (73) have been received for our evaluation, of which forty-three (43) from nurses working at Anaesthesiological Resuscitation Ward and thirty (30) from nurses working at Intensive Care Units. For research data processing we have applied two programs: Microsoft Excel program and NutriDan program; the results obtained have been processed so as to be presented as graphs. The aim of the work has been fulfilled and the hypotheses 1, 2 and 4 se have been invalidated i.e. disconfirmed whereas the hypothesis 3 has been confirmed. The nurses working at Intensive Care Units and Anaesthesiological Resuscitation Ward do not eat their meals on regular basis, they often have lower energy taking, moreover they do not have correct interrelation of sugar, fat and proteins. The aforementioned nurses show lower and irregular consumption of fruit and vegetables, meat and dairy products and dietary fibre. Consumption of liquids is sufficient both at work and at home. The management of hospitals and wards as well will be made familiar with the results of this bachelor's degree diploma work i.e. those where the research has been carried out. This work can be used as a source material for lectures and enlightenment material in order to change the attitude of nurses of intensive care to eating habits of theirs.
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Evaluation of ditary habits of nurses of standard wards by NutriDan.
KADLECOVÁ, Lenka
Abstract The bachelor thesis Evaluation of dietary habits of nurses of standard wards by NutriDan program is dividend into theoretical and practical parts. The theoretical part focuses on personality of a nurse, her education and conditions for performance of her work. Eating habits are assessed among nurses at standard wards. Furthermore, it is focused on nutrition which is important not only for nurses but for all of us. There are all the meal components such as sugars, fats and proteins delat with. They are followed by vitamins, minerals and trace elements and of course drinking regime, which is also important. The first aim of this thesis was to investigace how nurses of standard wards eat. The socond objective was to determine whether there is any diference in the diet, hen nurses are at home or while at work. The following hypotheses were stated to meet these aims: H1 Nurses at standard wards eat irregulary at work. H2 More than a half of the nurses of standard wards adhere to heatlthy diet principles in their free time. H3 Nurses know how to eat properly. There was a method of quantitative research ? an anonymus questionnaire used in the research. The questionnaire contained 18 questions, 10 questions were closed, 4 were half-open and the remaining were supplementary. The questinnaire also included two record sheets, where nurses recorded thein 24-hour diet including the liquids they drank. One answer sheet was for the days hen the nurses were at work and the second one when they were off and were at home. It was possible to use 102 questionnaires and records for the research. The records were then evaluated in the NutriDan programe. The research results show that the energy supply of a nurse at work is lower than its expenditure. They also show that Nurses generally know how to eat properly and thein BMI values are mostly balanced. Most nurses know that their diets vary during their free time and hen they are at work but they try to eat regulary and according to the principles of good nutrition at home. Therefore, there are noticeable differences in their diet and results of NutriDan on the diet inegredients show the same except for proteins and fiber. These nutritional components are neglected at home and at work too. They regularly have breakfast and more than a half of them eat regulary. The regulary eat fruits and dairy products. The diet of nurses is less balanced and less nutritious when they are at work. Nurses are eating irregulary and inadequately at work. Meal at working time is mostly represented by dairy products, fruits, vegetables and food rich in cholesterol and lipids. In practice, the results of the research could be provided to nurses at wards, so as they learn about the mistakes they make in their diets, about their eating habits in general so as they could change or modify their diets. The results could also be publishied in professional journals or articles dealing with this problem.
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The Nutrition Need Providing for Monotheistic Religion Patients.
PANUŠKOVÁ, Monika
As suggested by the title ``Meeting the Nutrition Needs of Patients {--} Followers of Monotheistic Religions{\crqq}, the work deals with the nutrition as one of the fundamental needs of every person and it informs readers about monotheistic religions. The work consists of a theoretical part and a research part. The theoretical part focuses on the nutrition needs and provides general information about monotheistic religions. It deals particularly with given nutrition specifics and requirements of followers of each given faith which affect healthcare facilities and nursing care. The research part seeks to explain the issue from various viewpoints. The information is provided by followers of the concerned monotheistic religions, who present their nutrition rules and their experience with healthcare facilities, by nurses from internal medicine and surgical wards of selected hospitals, who explain how they deal with the requirements of the believers, and, last but not least, by nutrition therapists, who present their knowledge of the relevant nutrition needs and how they address them. The purpose of the work is to determine how the nutrition needs of patients following monotheistic religions are met. For better orientation the following research questions were formulated: 1. Are the nutrition therapists in hospitals familiar with nutrition specifics of monotheistic religions? 2. Are hospital patients, who are followers of monotheistic religions, allowed to observe their nutrition specifics with regard to their health condition? The research has shown that nutrition therapists do not often meet patients who are followers of monotheistic religions or they rather do not know about their faith. Their knowledge is therefore weak but, if need be, they would be willing to consult with the patients their specific needs and requirements for food or to find necessary information in literature. The research has further shown that hospitals attempt to accommodate the needs of patients who are followers of monotheistic religions. If requested by the patient, nurses in most cases inform the nutrition therapist accordingly. The therapists then talks to the patient and they jointly find an acceptable solution. The results of the research may be used to improve the quality of meeting the nutrition needs of patients who are followers of monotheistic religions.
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Differences in nutrition of seniors who live at retirement home and at home care
HRAŇOVÁ, Běla
The bachelor´s thesis focuses on differences in the nutrition of senior citizens living in the retirement home and the nutrition of those subject to home care. The goal of the thesis was to survey the senior citizens´ awareness of healthy diet, to map the senior citizens´ eating habits and to find out whether the diet composition has been affected by economic standing of the senior citizens.
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