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Nutrition of patients on surgical departments
ČERMÁKOVÁ, Michaela
The bachelor work called the Nutrition of Patients at Surgical Wards occupies with nutrition of surgical patiens, their energetic nutrition intake and the intake of the basic nutrients during their stay in hospital, ie proteins, fats and carbohydrates. The aim of the work is to find out how many calories on average the patiens at the surgical ward consumed per day. The theoretical section is divided into two parts. In the first part there are described the basic components of food and their recommended daily intake. The second part deals with the problem of various illnesses typical at surgical wards. This part also deals with diets that are often indicated at the area of surgery. For realization of the practical part there was used the method of mixed research. The facts were gained with the help of observation and semi structured interviews. The research team was created by men and women of various age categories who were healed at the surgical ward in Pribram hospital in August 2014. For three days it was recorded how much food the patiens consumed. Then, they were interviewed. The effort was to find out the reason why the patiens had not eaten the meal or if they had not consumed their own food. On the basis of the collected facts there was made a graph (frequency of the consumed hospital food), there was made each patient´s menu using the programme Nutriservis, comparison of the food energy that the patients were given during these free days and that they really ate. Energetic values of hospital food were compared just roughly with energetic needs of an average woman and an average man. To sum up this research, it was realized that only one patient during this period was rating nutritionally rich food. Other 17 patients were not eating enough. On average, the patiens were eating 60% of recommended energy during this research. One of the reasons was the type of the respondents. The patients at the surgical ward had serious healthy problems, they did not feel well and thatsway they ate less than usually. Some patiens did not have a good appetite or they did not like the hospital meals. The next reason were the planned medical examinations and nutritionally poor food given the patiens by the hospital.
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