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Evaluation of diet quality in patients with an indication of some of the basic diets
VAŇKOVÁ, Klára
Topic of the bachelor's thesis is "Evaluation of the quality of the diet of patients with indication of some of the basic diets". Nutrition is an integral part of the patient's treatment and the patient manages to recover faster only with a good quality diet. A new hospital catering system based on the document called Methodological recommendation for ensuring diet and nutritional care made by the Ministry of Health (Gournet of the Ministry of Health No. 10/2020) was created. Its aim is to improve the quality of catering and ensure proper nutrition. The Basic Diet in Health 3 FIT developed from the original rational diet and the Basic Diet in Risk of Malnutrition 3 MAL emerged. The theoretical part of the work describes the history of the diet system, hospital meals, basic diets and their indications, principles of preparation and food selection. It also deals with the quality and safety of food, the importance of individual nutrients and foods in nutrition itself, nutritional recommendations, malnutrition and nutritional care. For this work, I chose a qualitative form of research using a questionnaire survey (the questionnaire technique) and the method of observation from the menus provided. The research analysis was carried out in a hospital facility where new basic diets have been introduced for a longer time. The aim of the bachelor's thesis is to focus on the opinion and satisfaction of patients with the evaluation of the catering quality of basic diets and to explore the nutritional value of diet, the process preparation and the delivery of basic diets to patients from the menus provided. The research showed that the patients are satisfied with the quality of the food served from the basic diets and rate it positively. They tolerate their food intake in an ideal ratio. The technological procedure of preparation and service of food to patients is very satisfactory for them. From the menus provided, compliance with the recommended daily intake of energy and essential nutrients is ascertained.
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Factors leading to malnutrition in elderly people receiving chosen social services.
Trajerová, Valentina ; Křibík, Marek (advisor) ; Zemanová, Miroslava (referee)
The main objective: The aim of this research inquiry is to identify the factors that contribute to malnutrition or its risk among seniors in chosen social services. It seeks to evaluate how these factors differ among seniors within the chosen social services and how these services impact the nutritional status and diet of the elderly. Methods: For this research inquiry, two groups of respondents were selected. The first group consisted of individuals residing in a nursing home, while the second group comprised individuals utilizing the services of assisted living facilities. Each group included 10 women and 10 men who met the following criteria: Aged 65 years or older An MNA-SF questionnaire score of 11 points or lower Several social service facilities from various cities in the Czech Republic were selected for the research inquiry. The number of respondents from each facility varied. The data were collected using a questionnaire method. A total of 63 individuals participated in the research inquiry. From these respondents, only those meeting all the inclusion criteria were selected. Ultimately, 40 respondents meeting the specified requirements were included in the research inquiry. Of these, 20 respondents utilized the services of a nursing home, with an equal gender distribution (10 women and...
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Malnutrition in geriatric clinical practice
Matoušková, Tereza ; Vágnerová, Tereza (advisor) ; Michálková, Helena (referee)
Introduction to the problem: Malnutrition is a prevalent disease in the geriatric population. Currently, there are several types of classification and assessment of malnutrition according to MKN-10, ESPEN, and GLIM. Based on the severity of the diagnosis, it is always necessary to proceed immediately to appropriate therapy that will improve patients' overall health and also lead to an improvement in their quality of life. Aims of the study and research questions: The first goal is to evaluate the nutritional status of patients based on the nutritional screening, MMSE test results, laboratory examination, and dietary intake in the first three days of hospitalization. The second goal is to assess the nutritional status of patients identified in nutritional screening tests, such as MNA and SNAQ, at risk of malnutrition or already in a state of malnutrition using the GLIM diagnostic criteria. To better evaluate both objectives of the study, five research questions were formulated: 1. How many respondents had a normal nutritional status, were in a state of malnutrition, or were at risk of malnutrition? 2. What was the specificity and sensitivity of each nutritional screening compared to the GLIM diagnostic criteria? 3. Did malnutrition and malnutrition-risk respondents have worse laboratory index...
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The role of sipping in the nutritional support of geriatric patients
Ondrová, Ellen ; Vágnerová, Tereza (advisor) ; Mádlová, Pavla (referee)
Introduction: Malnutrition is a significant problem in old age. Malnutrition is present in 30 - 70 % of hospitalized elderly and its consequences are severe. Systematic screening and early treatment are essential to ensure and maintain good health in the elderly and are an integral part of overall geriatric care. Nutritional support with sipping - oral nutriti- onal supplements (ONS) is one of the basic approaches in the management of malnutriti- on in geriatric patients. Aim of the thesis: The main aim of this thesis was to evaluate the intake of sipping in geri- atric patients and to monitor possible pitfalls in its use. To answer the main objective, four research questions were set to provide the following answers: 1. What proportion of the total energy intake (CEP) of a patient is from diet and from sipping, and how does gender and age affect energy intake from sipping ? 2. What proportion does dietary and sipping protein make up of the patient's prescribed intake? 3. Will the diet, including sipping, cover the patient's energy and protein needs? 4. Will patients drink their prescribed dose of sipping, and will certain factors such as education by the nutritional therapist and ability to eat affect the patient's in- take of sipping? Research methods: Quantitative research in the form of data...
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Nutrition during home hemodialysis treatment
Fialová, Petra ; Starnovská, Tamara (advisor) ; Dusílková, Nina Borisovna (referee)
The bachelor thesis "Nutrition of patients treated with home haemodialysis" deals with the analysis of diet and eating habits of patients treated with home haemodialysis. The aim of the thesis is to show that patients treated with home haemodialysis can follow a more moderate dietary restriction, thrive better and lead an active life. In the theoretical part I discuss the types of dialysis and their principles, complications of dialysis treatment, quality of life of dialysis patients and last but not least nutrition in different stages of kidney disease and dialysed patients. In the practical part, I based the results on structured questionnaires containing 20 questions and a detailed weekly menu. All 5 dialysis patients of the dialysis centre who are treated by home haemodialysis participated in the quantitative survey. The results of the survey showed that patients perceive a difference in their diet compared to conventional dialysis, with 60% of patients saying that they do not have to restrict themselves as much and 40% of patients even saying that they do not restrict themselves at all. Patients report these differences mainly in the amount of beverages, vegetables and fruits consumed. During the research, patients had normal laboratory results, felt better, experienced less fatigue and led a...
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Nutritional status of patients with acute leukemia during the oncological treatment
Kupilíková, Veronika ; Šťastná-Marková, Markéta (advisor) ; Křížová, Jarmila (referee)
Acute leukemia is defined as a heterogeneous group of malignant hematopoietic stem cell disorders. The aim of this study was to investigate the extent to which nutritional disorders occur in patients with acute leukemia during the cancer treatment, their severity, the most common causes of weight loss, and the extent to which different forms of nutritional intervention are applied in patients. The research was carried out in the Institute of Haematology and Blood Transfusion, during the hospitalization of patients in the inpatient ward, intensive care unit and transplant unit. The study population consisted of 40 patients diagnosed with acute leukemia. Outcomes from nutritional status screening (MNA questionnaire, BMI, weight, mid arm circumference, calf circumference, BIA, biochemical nutritional parameters), and functional assessment (ECOG PS, Chair-stand test, Hand grip test) were used to process the practical part and answer the research questions. Measurements were performed twice with approximately one month intervals. The study confirmed weight loss since the onset of the disease in 95 % of patients. The dominant cause of weight loss was identified in 80 % as lack of appetite. Nutritional screening by MNA evaluated the patient population with a mean score of 22,8 ± 2,9, referring to the risk...
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Alcoholic malnutrition and work with that issue in individual institutions in Czech republic
Šimonková, Eva ; Ryšánková, Marie (advisor) ; Ševela, Stanislav (referee)
Czech people are the leaders in alcohol consumption in Europe and in the whole world. Chronic consumption of excessive amounts of alcohol has a negative impact on the entire organism. Ethanol increases mucosal permeability, changes intestinal motility and disrupts water and electrolyte absorption. Its consumption affects the absorption of essential and non-essential amino acids. Last but not least, alcohol consumption causes a liver damage. Due to a nutrient absorption disorder combined with a lack of quality food, which alcoholics often replace with alcohol, chronic alcoholics are prone to protein-energy malnutrition, lack of vitamins, minerals and selected trace elements. Inadequate nutrition is a predictor to higher morbidity and mortality in chronic alcohol users, especially if they suffer from liver disease as a result of alcohol abuse. The aim of the work was to find out how experts in the Czech Republic take care of the nutritional status of their patients. If and how is malnutrition diagnosed and treated, and whether experts see the point of nutritional care for the alcoholics, especially in terms like a preventing the onset and progression of liver disease, and what is the potential difference between psychiatric facilities and gastroenterology departments. The research showed that the...
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Patients tolerance of sipping in a hospital facility (quantity, product type, duration of administration, flavors)
MRAČNOVÁ, Karolína
The bachelor thesis entitled "Tolerance of sipping in patients in a hospital facility (amount, type of preparation, duration of administration, flavours)" is divided into theoretical and practical parts. The main objective of the bachelor thesis was to map the tolerance of sipping in patients in a hospital setting and to further assess the reasons why sipping is not tolerated in some patients. The theoretical part focuses on malnutrition, nutritional status examination, enteral nutrition and oral nutritional supplements. The practical part focused on mapping the tolerance of sipping in patients in the internal medicine and oncology wards. How well the respondents tolerated sipping in terms of duration of use, flavour, type of product and quantity was investigated. A quantitative method in the form of a self-constructed questionnaire was used for the study. The practical part includes the analysis of the questionnaire data and the analysis of the diets from several patients. The data obtained were processed using Microsoft Excel and Nutriservis Professional. From the analyzed data, it was found that approximately 1/3 of the respondents did not tolerate sipping well. These were mainly patients who had been taking the products for less than 7 days. Sipping was best tolerated by informants who were indicated to take 1-2 preparations per day. The majority of respondents had no favourite or disliked sipping flavours and therefore tolerability cannot be assessed regarding flavour. Among the respondents, the milk type preparation was the best tolerated. The most common reason for poor tolerance of sipping was its taste and, to a greater extent, indigestion. Not being able to try multiple types of preparations and flavours from different companies also had an impact on poorer tolerability for some respondents. In addition, inadequate temperature and lack of familiarity of patients with the principles of proper sipping use may have had a negative impact on tolerance of product administration.
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Theory and Practice in the Care of Patients with Percutaneous Endoscopic Gastrostomy
NOVOTNÁ, Štěpánka
The bachelor thesis deals with the care of patients with percutaneous endoscopic gastrostomy. It is divided into theoretical and practical parts. The theoretical part describes enteral nutrition, malnutrition, percutaneous endoscopic gastrostomy, and nursing care. The practical part includes processing and evaluation of the results obtained in the research investigation. Two objectives were set for the bachelor thesis. The first objective was to determine the level of knowledge in nursing care of the PEG patient. The second objective was to determine whether nurse working in the selected wards follow the procedures according to the standards of nursing care when treating PEG. To meet the objectives, a semi-structured interview was chosen which included twenty-three questions. Interviews were conducted with ten nurses in the internal medicine and oncology wards treating patients with PEG. The results support the fact that the level of education and length of experience influence the nursing care of the percutaneous endoscopy gastrostomy patients. It was found that some probands do patient preparation before PEG insertion and patient care on day 1 of PEG insertion. The probands are able to administer nutrition, care for the puncture area and administer medications and fluids into the probe. Problems were encountered in suctioning of gastric contents and rotation of the cannula. Most probands adhere to the department 's standard and continue to educate themselves with the help of seminars, books, or the internet. Afterwards, the interviews revealed that probands mostly encountered complications such as redness around the puncture site or pulling out the PEG probe. It was also investigated how nurses record nursing care in the documentation and how they educate the family or the patient upon discharge to home care.
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The influence of diet on the absence and recovery of the menstrual cycle
MARTINÁSKOVÁ, Markéta
The aim of my Bachelors thesis was to find out what effect diet has on menstrual cycle loss and what effect diet has on menstrual cycle repair. Eating disorders, malnutrition, alternative diets, low body fat, hormonal contraceptives, stress, reduced energy intake and excessive physical activity can have a negative impact on the menstrual system. One of the most common forms of secondary amenorrhea is functional hypothalamic amenorrhea. Low level of estrogen occur, which has a negative effect not only on the reproductive system of women, but also on their overall health. Secondary amenorrhea that lasts 6 months or more results in thinning of the bones (osteoporosis) in postmenopausal age. Early therapy is necessary for the proper function of the female reproductive system. In the practical part, I evaluated a questionnaire of my own design and analyzed the diet records from respondents who have faced or are facing loss of menstrual cycle. The results of my questionnaire investigation confirm the negative impact of the above mentioned factors on menstruation. More than half of the women interviewed have experience of eating disorders. Almost 1/3 of the women are on a reduction diet. The daily energy intake of some of the respondents is below 1500 kcal. The vast majority of the women participate regularly in sports. More than 1/2 of the women experience frequent fatigue, stress and were facing difficult life situation at the time of loss of menstruation. Only less than 1/4 of the respondents use hormonal contraceptives or have an IUD in place. According to the questionnaire survey, more than half of gynaecologists do not deal with loss of menstrual cycle. After evaluating individual diets, it is clear that loss of menstrual periods occurs with low energy intake. By increasing energy intake, menstruation returns.
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