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The quality of wheat for food and feeding
MACHOVCOVÁ, Dana
The quality of wheat meant both for food industry and for feeding is evaluated with all deliveries from co-operative farms, concerns and private farmers every year. Factors which can influence quality of grain, criteria for evaluation of the wheat grain quality, their practical use in working conditions of the concern ZZN Pelhřimov (former Grana, a.s.) detached post Záhoří and results of accomplished tests compared with statewide average were described. Average values of the wheat in 2007 - 2010 demonstrated variability in each characteristics both in the chosen concern and in statewide average. Weather conditions influenced the quality of most parameters. Considerable difference in the quality of grain could be found with particular distributors. The proper agricultural engineering and good seed corn are essential preconditions of first-rate production.
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Analysis of educational materials for patients with coeliac disease
ZIMMELOVÁ, Hana
The Dissertation deals with educational materials for patients with celiac disease. It describes general requirements for teaching materials and the didactical principles suitable for educational materials for patients with celiac disease. It presents a draft criteria for assessment of web sites intended for people suffering of celiac disease. Five Czech, as well as foreign Internet-based resources, have been selected and assessed for compliance with the criteria given by technical properties, contents, page structures, criteria evaluating credibility of the sites and educational criteria. All the sites assessed can be used for education of patients with celiac disease, but they are rather information sites with a low content of educational characteristics.
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Nursing Care for a Client with Celiac Disease
KAŠPAROVÁ, Marie
I chose {\clq}qNursing Care for a Client with Celiac Disease`` as the subject of my bachelor´s work to outline this problem and to point out the difficulties celiacs face. Celiac disease is a hereditary autoimmune disease of the small intestine, which is caused by the intolerance of proteins contained in grain gluten. On the mucous membrane of the small intestine, mucous villi disappear. Typical difficulties include a disorder of the digestion of compound sugars and insufficient absorption of proteins, fats, vitamins and iron. Celiac disease cannot be cured, however, it can be treated successfully. The only, and at the same time quite sufficient curative measure is a complete elimination of gluten from food {--} gluten-free diet. The work is divided into two parts. The first part is theoretical, where I go into the substance of the disease, its diagnostics and therapy. The research part has been processed in a qualitative method. The goal of the work was to evaluate the possibilities of people suffering from this disease and their way of life. When doing interviews, I interrogated patients of all ages. For the purposes of this work I used the casuistry of individual celiacs. I focus on the course of the disease, troubles before and after the diagnosis being determined or the experience of patients with catering out of home. Furthermore, I assess the way of instruction (the form it was carried out and by whom), as well as the financial aspects of a particular family. Another part of the research is focused on state registered nurses. The aim of this research is to determine the role of nurses in caring for clients with celiac disease. In gastroenterological centres, care for those suffering from celiac disease takes the form of a complex approach. This approach enables frequent diagnostics, therapy and dispensarisation. It leads to improvement in the state of health and quality of lives of sick celiacs. The awareness of people of celiac disease is very low. However, more and more attention is paid nowadays to the problems of celiac disease, both from the point of view of cure and research, and on the part of the producers and dealers of gluten-free foods.
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Coeliac disease as a health, nutritional and social problem.
ZIMMELOVÁ, Hana
Coeliac disease is a serious, life endangering disease that affects both children and adults. Diagnosing the disease is very straightforward, it is sufficient to conduct specialised blood tests and, if the results are positive, to carry out a biopsy of the small intestine. Despite being relatively simple to diagnose, the disease remains undetected in most patients for various reasons. Curing it is a rather uncomplicated process, merely requiring the removal of gluten from patients{\crq} diets. However, this is not as easy as it sounds in today{\crq}s society. Gluten is used in a number of industrially manufactured foodstuffs. Furthermore, a gluten-free diet is financially demanding, and the government does not subsidise special dietary foods anywhere near as much as those of other European nations. The net result is not only intense labour as regards food preparation at home, but there is a psychological effect due to the severity of disease, as well an impact socially as patients have to face the financial demands of the diet. Unfortunately, culinary staff tends to be poorly informed about the disease, added to which there is a need to prepare meals in a special manner. Hence, the main goal of this thesis was to conduct research on the literature available and put together a simple instruction manual, intended as a convenient aid for nutritional therapists and even people newly diagnosed with coeliac disease.
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