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Gout diet
KOZÁK, Martin
This Bachelor's thesis, that is concerned with the disease gout, is divided into 3 parts. Theoretical part of this thesis is dedicated to the description of this disease, including its treatment and related diet measures, which have to be followed. Part of this study is a research of respondents with gout disease. This research was made as an interview with the respondents and it discovers necessary information including their diet. Results of this research are described at the end of this thesis and it shows that gout disease cannot be treated only with pharmaceutical means, but it is important to follow appropriate diet including an overall change of a life style
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Eating habits of health care professionals
Bičianová, Michaela ; Meisnerová, Eva (advisor) ; Vágnerová, Tereza (referee)
This bachelor thesis deals with eating habits of nutrition therapists and nurses and with influence of shift work on boarding of nurses. It also dedicates to risks of eating disorders in both groups. It consists of two parts. In the theoretical part are described principles of healthy eating, issues of shift work and characteristic of eating disorders. The practical part uses the questionnaire to find out how the dietary habits of nutrition therapists and nurses differ. The aim is to find out whether nutrition therapists eat better than nurses on the basis of their education, and how shift work affects boarding of nurses. The results are processed into graphs and tables. The results show that general nutritional recommendations follow more nutrition therapists than nurses. Furthermore the questionnaire shows that more than 50% of nurses eats irregularly and the main reason for skipping meals during the night shift is lack of time. It has also been found that a large percentage of nutrition therapists have begun to study their field to get more information about nutrition. It has been confirmed that both nutrition therapists and nurses are in risk group for eating disorders. keywords: eating habits, nutrition, dietary recommendations, nutritional therapy, nurses, eating disorders
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Evaluation of Nutrition of Patiens Suffering from Dysphagia
ŠMÍDOVÁ, Radka
The bachelor thesis is focused on nourishment of dysphagic patients in a particular medical facility. The theoretical part serves to explain the problems of swallowing disorders, it deals with anatomy, swallowing physics and nutrition of dysphagic patients. The research focuses on anamnesis of individual patients, description and evaluation of their menus. The aim of this thesis was to make sure that the selected patients are saturated with the necessary amount of nutrients, and to find out what technological and special processes are being used to prepare the meals for these patients. The objectives have been achieved through qualitative research. I used the information mainly from medical documentation and from nutritional therapists, eventually from nursing staff. In exceptional cases, it was possible to talk to the patient or his / her family. The menus, which were subsequently evaluated in Nutriservis Professional nutrition software, were received from nutritional therapists. I noticed the total daily energy intake, the amount of proteins, carbohydrates and fats, and the technology used. Nutrition for patients suffering from dysphagia should be seen as a problem that can occur in both health and social facilities of all kinds. Many patients live with swallowing difficulties on a long-term basis at home. However, appropriate handling of swallowing problems can significantly contribute to the overall improvement of the patient's condition. The bachelor thesis can be used as an information material for professional public, medical staff or patients suffering from dysphagia and their relatives.
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Eating Patterns in Patients with Bariatric Metabolic Surgery
Hanušková, Daniela ; Daňková, Martina (advisor) ; Sadílková, Aneta (referee)
Introduction: Bariatric metabolic surgery is recognized as a very effective treatment for obesity, performed when the preceding conventional treatment failed or when significant obesity-related complications occured. Diploma thesis is focused on a current practice of dietitians providing nutritional care in weight-loss surgery (WLS), as they play an important role in a multidisciplinary medical team by performing a clinical nutritional evaluation, education and long-term nutritional follow-up. Objective: The aim of the thesis is to present eating habits in patients of the 3rd Medical Department of the 1st Faculty of Medicine Charles University and General Faculty Hospital in Prague, in 6 and 12 months after the surgery and to evaluate its accordance to existing nutritional strategies and evidence-base guidelines. Methods: A cross-sectional observational study is focused on nutritional assessment and therapy in management of obesity in 13 patients 6 months post-WLS (M6: 31 % female, 69 % male; mean age 49 ± 8,56 years; mean body weight 119,3 ± 16,64 kg; mean BMI 39,7 ± 6,05 kg/m2 ) and in 17 patients 12 months post-WLS (Y1: 71 % female, 29 % male; age 53 ± 8,01 years; body weight 114,9 ± 31,72 kg; BMI 39,3 ± 6,75 kg/m2 ) together with a control group without surgery (age 47 ± 15 years; body weigh...
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Alimentation of hypercholesterolemic patients
VALENTOVÁ, Lucie
The Bachelor thesis is focused on eating of patients suffering from hypercholesterolemia. The main goal of Bachelor thesis was to find out how patients with hypercholesterolemia eat and what impact to the cholesterol level does the change of eating habits have. The thesis is divided into theoretical and practical part. The theoretical part describes the basic food ingredients, cholesterol and characteristics of hypercholesterolemia, its types, risk factors influencing its development, treatment options and prevention of the illness. It deals with the influence of individual food ingredients to cholesterol level and diet measures to decrease cholesterol level in blood. In conclusion the theoretical part describes atherosclerosis, which is closely related to hypercholesterolemia. The practical part was created by a qualitative research using semi-structured interviews. Interviews were lead with six patients suffering from hypercholesterolemia with high concentration of cholesterol in blood. Then the patients were instructed to record their menus for one week. I entered these menus into "Nutriservis Professional" program, which helped me evaluate them and thanks to this I was able to determine the average cholesterol intake in a patient's diet. Then I gave the patients a diet recommendation they should follow for the next six months. After this period, patients were asked to check their cholesterol level again, which helped me to find out the influence of the diet to level of cholesterol. It can be seen from the results of the research that in case the diet is kept, and a physical activity is included into a normal life, the patients can successfully decrease cholesterol level in blood. We can notice that most patients exceeded the recommended 300mg daily dose of cholesterol. The Bachelor thesis can serve as a teaching material for patients suffering from hypercholesterolemia, but it can also serve to increase knowledge about this disease.
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Nutrition of the Romany population
HOMOLKOVÁ, Magdaléna
This bachelor thesis deals with the issue of the nutrition of the Romany population. The thesis itself is divided into two parts, theoretical and practical. Theoretical part is focused on differentiation of the Romany population and its individual groups, as well as on the eating habits of this minority, including the historically rooted habits and traditional dishes. The last section of the theoretical part describes the health status of the Romany population, especially the issue of overweight and obesity, which is often associated with this ethnic group. The aim of the practical part was to map the eating habits of a selected sample of the Romany population and to evaluate their influence on the health status of the respondents. In the thesis, I used the method of qualitative research - a structured interview and a diet record. I led the interview with ten randomly selected respondents, who subsequently received information of the recommended daily intake of energy, and I also explained to them the method of recording the weekly meal plan. The recorded meal plans were eventually evaluated by the programme called 'Nutriservis Profesional' and the actual energy intake per day was compared to the recommended energy intake per day. I also evaluated the overall layout of macronutrients and in the end, I compared the meal plan with general recommendations for rational diet. These recommendations are published in the Reference Values for Nutrient Intake, 2011. The issue of nutrition of the Romany population should be viewed in a comprehensive way and taking into consideration all possible factors influencing the way of eating of this minority, we should especially consider the socio-economic factors. The early education and the intervention of a nutrition specialist is crucial in this kind of issue.
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The issue of mushy food served in homes for the elderly
KONOPICKÁ, Olga
This bachelor's thesis deals with the issue of mushy foods served in retirement homes. The thesis itself is divided into two parts, theoretical and practical. The theoretical part focuses on social services, age and changes that influence using and intake of nutrients. The next chapters deal with nutrition of the elderly, crucial nutrients and nutrition disorders in old age. The term of mushy foods is defined in the last part of the theoretical part. The aim of the practical part of this thesis is to describe the issue of mushy foods in chosen facilities. I used the method of qualitative research, the technique of semi-structured interview, to obtain information for this issue. The semi-structured interviews were carried out with four employees of homes for the elderly. Another part of the thesis deals with the evaluation of weekly meal plans for six clients with mushy diet. The meal plans were evaluated by a programme ,,Nutriservis Profesional" and the final figures were compared with nutritive recommendations for population over 65 years old. The nutritive recommendations are listed in the publication called The Reference Values for Nutrient Intake 2011. Opinions on the issue of mushy foods served in retirement homes differ and it would be advisable to focus on better communication with families. According to my results, we can see that the issue of mushy foods is rather complex and it is necessary to solve it in a multidisciplinary way. The intervention of nutrition specialist is crucial within this type of diet. This thesis can be used as an educational source for students and specialists who take care of clients with a diet no. 1. Furthermore, the thesis can also raise awareness of mushy foods issue.
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Individual nutritional intervention for patients with diabetes mellitus type 2.
Bohnerová, Beáta ; Matoulek, Martin (advisor) ; Váchová, Alena (referee)
The goal of this diploma thesis is to evaluate changes in the body structure, selected laboratory values and blood pressure for patients with prediabetes or diabetes mellitus of 2nd type who attended nutritional therapy in diabetic ambulance. The patients were divided in 2 groups based on their preferences. The first monitored group monitored energy intakes and expenditures on web page www.kaloricketabulky.cz. The first group had also an opportunity to be supervised or to communicate with its nutritional therapist on web page www.casprozdravi.cz. The second monitored group monitored energy intakes and expenditures manually in the diabetic notebook. The body changes were monitored by bioelectric impedance scale Tanita BC-545 N during each consultation. Laboratory values were taken on consultation 1 and 5. The blood pressure was measured on consultation 1 and 5. Rated values - overall body weight, waistline, percentage of body fat, glycemia, HbA1c, overall cholesterol, HDL cholesterol, LDL cholesterol, triglycerides and blood pressure. The results of this research were weight reduction in both groups by an average of 3.2 %, waistline by 4.5 %, body fat by 1.7 %, glycemia by 16 %, HbA1C by 28.6 %, overall cholesterol by 15.1 %, HDL cholesterol by 6.5 %, LDL cholesterol by 23.6 %, triglycerides by...
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Eating disordes and the importance of nutrition
Kučírková, Hana ; Arlethová, Patricie (advisor) ; Duksová, Iva (referee)
This thesis deals with nutritional therapy for eating disorders. It explores whether nutritional therapy has an irreplaceable role in treatment of these disorders or whether nutritional therapy has a marginal effect. I describe general issues of eating disorders in a theoretical part of my thesis such as etiology, epidemiology, therapy and nutrition therapy. I composed educational handout about eating in a practical part of my thesis containing fundamental dietary recommendations, menu for underweight people and overeating. I tried to wrote this part in the most comprehensible form with a minimal amount of foreign words and medical terms therefore my thesis could be used for broad public. Key words Eating disorders, anorexia nervosa, bulimia nervosa, overeating, nutritional therapy.
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