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Eating disorders and the importance of nutrition
Dvořáková, Barbora ; Teofil, Alena (advisor) ; Slabá, Šárka (referee)
This bachelor thesis encompasses problematics of eating disorders, primarily anorexia nervosa and bulimia nervosa. The beginning of the theoretical parts approached eating disorder, their definition and risk factors. The main part of the thesis is focuses on the treatment of eating disordes with cooperation team of professionals. The chapter on therapy is mainly focused on the role dietitian in treatmeant mental anorexia and mental bulimia. The thesis describes an evaluation of the nutritional status, forms of realimentation and a suitable diet. Next chapter define health complications that are an integral part of the disease. Conclusion of the theoretical part explains the term of relapse and includes the points how to prevent it. Practical part consists of an interview with respondents who have an experience with eating disorders. The aim of this research is to find out how nutritional therapist proceeded in the treatment of their diseases and how important was the cooperation with him for them. Next aim was to find out if the respondents eat according to the recommended advice now. Keywords: eating disorders, nutrition therapy, anorexia nervosa, bulimia nervosa, therapy
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Knowledge of patients with type 2 diabetes mellitus about nutrition and physical activity
Valentová, Lucie ; Matoulek, Martin (advisor) ; Hásková, Aneta (referee)
This diploma thesis is focused on the knowledge of patients suffering from type 2 diabetes mellitus. The main aim of this work is to determine how well these patients are educated about type 2 diabetes mellitus depending on both the duration of the disease and whether they attend a nutritional therapist. The work is divided into a theoretical and a practical part. The theoretical part provides general information about diabetes mellitus. There is a marginal description of pancreatic function and the history, definition and classification of diabetes mellitus. Type 2 diabetes mellitus, its pathogenesis, clinical picture, diagnosis, screening, therapy and associated complications, both acute and chronic, are discussed in more detail. As part of type 2 diabetes therapy there is the most discussed non-pharmacological treatment, which includes dietary measures and physical activity. The practical part was formulated on the basis of quantitative research, which was carried out using a questionnaire survey. Data were collected from November 2019 to March 2020. 150 questionnaires were distributed to different inpatient departments and clinics in Jičín Hospital. 106 completed questionnaires were returned, but 24 of them had to be rejected due to incomplete or incorrect completion. The research sample...
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Low-protein diet and physical activity in the pre-dialysis period in patients with chronic kidney disease
Pavlínová, Kristýna ; Karbanová, Miroslava (advisor) ; Zakiyanov, Oskar (referee)
Low-protein diet is one of the methods of conservative therapies or medical treatments of chronic kidney disease in predialysis. The goal of the diet is to compensate renal dysfunction together with coverage of nutritional requirement of the patient. The diet is based on reduction or food substitution of nutrients which giving rise to metabolic complications, not on reduction of food amount in general. Dietary measures focus mainly on protein reduction to 0,6-0,8 g/kg/day. Correctly prescribed nutrition should not lead to malnutririon. More further, the diet therapy is focused on reduction of sodium, potassium and phosphorus intake. Calcium intake depends on actual calcaemia of the patient. Amount of fluid intake is prescripted by a doctor, based on diuresis. The aim of nutritional therapy is to keep optimal nutritional status of the patient and minimize complications associated to chronic kidney disease. The task of the dietitan is to educate the patient in a field of prescripted diet principles and potential risks related to protein restriction. Regular physical activity should be a part of conservative therapy in case of predialysis. Regular physical activity helps to keep muscle strength, muscle mass and physical condition of the patient. The main aim of the fieldwork was to discover aspects of...
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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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