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Nutritional care of children at pediatric clinics and hospitals
METELCOVÁ, Jana
The main goal of this work called Nutritional Care in Children's Hospital and Hospital facilities is to verify whether the nutritional standards created for older child patients meet the needs and are checked and if their physiological needs are fulfilled in chosen hospitals. The next objective is to evaluate the satisfaction of the hospitalised patients with the meals given to them by hospitals. The theoretical part of this work deals with nutritional care, therapeutic care and nutritional needs of adolescents. It further deals with nutritional risks and marginally mentions technological processes regarding meal preparation. The method of qualitative research was used by using questionnaires filled in by chosen children patients who were then interviewed. Children aged 10 to 14 were supposed to be on diet number 13, half of them were boys and the other half were girls. The research was conducted in the children's ward in the hospital in Jindřichův Hradec in December 2015 and in the same type of ward in the hospital in České Budějovice in February 2016. The initial number of respondents was five patients in each ward, then using snow ball sampling method their number increased into ten in each ward. The weekly menu according to which the meals were distributed was obtained from the catering facilities of the hospitals. By using the program "Nutriservis Profi" the contents of nutrients in the meals were obtained. The results gathered from the program "Nutriservis Profi" were compared with recommended values for particular age group defined by The Czech Society for Nutrition, so meeting the physiological needs of the patients could be evaluated. From the results it was found that both hospitals have problems with supplying enough fibre content, phosphorus and calcium in meals for children's patients. There is also sodium, potassium, cholesterol and vitamin C surplus in the menus. Thanks to the internship in both hospitals in Jindřichův Hradec and České Budějovice meeting the physiological needs of the children could be evaluated. Considering the fact that the previous evaluation revealed some imperfections, therapists from both hospitals should concentrate more on checking nutritional values in meals, consequently it was recommended to focus more on the variety of the menus and their improvement. There were also inadequacies in attendance at the children's ward. There was a comparison of the results from both hospitals, based on questionnaires and interviews from the children's point of view. Based on the data, children hospitalized in Jindřichův Hradec were more satisfied with the meals. In the conclusion there is a summary of the research and suggested suitable improvements for hospitals. There is a model menu for diet number 13 in the attachment which could be used by hospitals.
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Diets for food allergies
DOBRUSKÁ, Klára
I have chosen topic Diet with Food Allergy as a topic of my bachelor thesis. This illness is quite common these days. It affect infants mostly but allergy of cow´s milk protein of children under three years disappears itself mostly. There is increasing amount of causes when patient suffers more allergies. Number of people who have the most serious reaction the anaphylactic shock, icreeases. It can end with death. Doctors recommend to patients to strictly follow the elimination diet which is basic treatment of this illness. The most accurate diagnosis of illness (immunological or not) is another important factor for effective treatment. I have chosen three aims for this bachelor thesis. First to find out if patients are informed about their illness. Second to map eating habbits of people with food allergy. Third the evaluation of correctness of daily menus. I used approach of guality research. Research group consisted of six respondents with different food allergy. Those respondents wrote down their weeks menus. Menus were evaluated with program Nutriservis and it was assessed if it follows recommended dietary value. Suitable intake of energy and essential nutrients was calculated for every respondent. It was evaluated if respondents follows priciples of rational diet and if their diet contains sufficient amount of minerals and vitamins. Questionnaires were another key point of this research. Questionnaires were about illness know-how of patients and who has instructed them about it. It was found out the patients hasn´t got enough information about their illness and half of them has no idea which essential nutrients, minerals and vitamins could lack in their diet. It resulted from menus simultaneously that five of six respondents do not follow principles of rational diet and eat very monotonously. Only one respondent follows strictly elimination diet others violate diet exceptionally. Respondets would appreciate other research would focus on creation of special centres and training of doctors and nutritional therapist who would be focused on food allergies. Spreading the information about illness not only to patients but to public also is really important. Another important point is to increase amount of books about food allergies at the market.
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Nutrition in hospitals as part of comprehensive nursing care
ZELENKOVÁ, Klára
A nutrition of high quality should be an integral part of the complex therapy in all hospital facilities, disregarding these premises results in the decrease of the whole quality of the nursing care. A complex nursing care detects actual and potential health problems, determines priorities and defines the role of the nurse providing those. Nothing but a highly qualified and plan-based nursing care enables the nurse to satisfy the patients´ / clients´ needs. The purpose of this Bachelor thesis is to discover and determine the demands of the clients hospitalized in hospital facilities for alterations of the nutrition system, to map clients´ satisfaction with the food served and to find out , if the meals served in the hospital facilities complies with the clients´ needs. The research was realized in the Hospital Strakonice, inc.c. in the internal, surgery and gynaecological ward, in the form of a questionnaire inquiry. Six hypotheses have been determined, of which 5 were confirmed and one was refuted. The first hypothesis tested, whether the clients hospitalized in hospital facilities would appreciate an alteration in the nutrition composition. On the basis of a questionary investigation, the hypothesis was comfirmed. The second hypothesis estimated, if the clients hospitalized in hospital facilities would appreciate the possibility of the choice of the meals, according to the results, it is obvious that this possibility is welcomed by the clients and thus this hypothesis was confirmed. The aim of the third hypothesis was to find out, whether the clients are satisfied with the food served. The results point out to the fact, that for the most of the respondents, the taste, satiety and quantity of individual meals was inconvenient, the results concerning the satisfaction with the temperature of the served meals proved the patients´/clients´ satisfactuion. The third hypothesis was confirmed, because the larger part of the answers proved the dissatisfaction with the food served. The four hypothesis, whether the clients have different demands on the served meals according to their age categories was, after detailed comparison of the results, confirmed and the results point out to a definite difference with the older and with the younger respondents. The fifth hypothesis estimated, whether the clients evaluate the served food as inadequate to their needs. From the results it is obvious, that the sufficiency is superior to the insufficiency and therefore, the fifth hypothesis was not confirmed. The sixth hypothesis evaluated, if the clients have the need to provide themselves with the food outside the hospital facility, from the results it is evident that the clients really have this need and the sixth hypothesis was proved and confirmed. I will hand deliver the results achieved to the head nurse of the Hospital Strakonice, inc.c. and together we will try to realize these alterations that would increase the satisfaction of the patients/clients with the nutrition and meals in this hospital.
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Hygienic-Epidemiological Measures in Healthcare for Patients Colonized with MRSA
Janík, Martin ; Nováková, Jana (advisor) ; Tomšová, Hana (referee) ; Míčková, Eva (referee)
This bachelor's thesis is focus on evidence based medicine and healthcare for patients with MRSA infection or colonization. The main aim of theoretical part was to collect current regional and foreign information about topič and their comparison. The main aim of research part was pilot study to compare knowledge of nursing sisters from selected medical institutions. Respondents were nursing sisters (n=761) from teaching hospitals, lst and 2nd type hospitals, social care centers and specialized centers.
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Serving food to patients (methodology, implementation of nutritional screening, satisfaction of patients, feeding of patients, food variety)
Šubrtová, Kateřina ; Vaňková, Dana (advisor) ; Barešová, Hana (referee) ; Horáčková, Alexandra (referee)
The bachelor thesis deals with problems of giving food to patients in medical centres as well as with methods of patients' meal plan and particular screening procedures which play an important role especially in setting-up suitable dietary restrictions for a patient. This work points out the importance of medical staff knowledge in the field of patients' feeding as well as the job of a nutritional team, which is an integral part of interdisciplinary collaboration in patient care. The thesis is based on a quantitative survey via anonymous questionnaires. It monitors both patients' satisfaction with the quality of served meals in a hospital and the medical personnel's knowledge of serving food to patients. The survey sample consists of the qualified staff nurses working at the Faculty Hospital Hradec Králové.
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Contentment patients with diet in hospital
Hornychová, Petra ; Vaňková, Dana (advisor) ; Sobotka, Luboš (referee) ; Ulrychová, Hana (referee)
This bachelor's thesis discuss a contentment patiens with diet in the fakulty hospital in Hradec Králové. The goal of the bachelor's thesis is to find out satisfaction patiens with hospital's diet in fakulty hospital in Hradec Králové. A theoretical part describe basicly element's of food (lipids, carbohydrates, proteins, vitamins and minerals) and some methods used for find out mutrition state od patiens.There is define dietary system, describe some diet and describe method of giving enteral and parenteral nutrition. A empirical part consist of research od satisfaction patients with diet by questionnaire. The questionnaire I did myself and distributed to patiens in the fakulty hospital in Hradec Králové.
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