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Diet for children with the celiac disease
JUROSZOVÁ, Michaela
Entitled the "Diet for Children with the Celiac Disease", this Bachelor paper aims to map the quality and quantity aspects of a two-week menu served to children suffering the condition. Thus monitored was primarily the intake of energy, proteins, fats and saccharides, and assessed was also the intake of gluten. The theoretical section explains the term of "gluten" and, describing the relevant symptoms, diagnostics, possible complications and prevention practices, it characterizes the disease, including its different forms. Subsequent chapters of the section treat the subject of gluten-free diet and enlist gluten-free and very-low-gluten-containing foods as opposed to those impermissible. Moreover, the section depicts the situation with food additives and controversial foodstuffs. The practical section of the paper relied on the method of qualitative research. The population being researched consisted of 7 respondents who were asked to record in a special sheet all foods they ate within 14 days. The results were processed using the Nutriservis Professional program and then compared with the recommended daily intake of energy, proteins, fats and saccharides. Attention was also paid to the composition of respondents' diet and the types of foodstuffs that they preferred. Each respondent had his or her overall daily intake of gluten evaluated according to the Database of Gluten-Free Products. The data thus collected have been supplemented with those obtained from a questionnaire filled out by the parents. The questionnaire inquired about the school lunchroom meals and the availability of gluten-free foodstuffs on the market. The research results were tabled together with the intakes of individual nutrients recommended to each respondent. As follows from the results, most children are fed twice the recommended energy intake - only two had the energy intake slightly lower than recommended. Five respondents were found to have also the intake of saccharides two times above what is recommended. Conversely, the intake of fats was observed reduced, in some cases to as much as 50% of the recommended figures. As regards the value of gluten intake recommended as maximum, most of the children have not reached one half of the figure. Concerning the gluten-free products available in stores, all parents perceived the situation as good, but quoted as an unpleasant fact the prevailing unavailability of gluten-free meals at public catering facilities. Only two respondents took their meals regularly and one occasionally at such facilities.
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