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Nutrition as primary prevention of preschool children
HLÍZOVÁ, Veronika
The subject of my bachelor project is following: "Nutrition as primary prevention of preschool children". Nutrition, as an important determinant of health, influence the state of health of the organism significantly. On one hand, it could be the nourishment what can cause a negative impact on our health and support an emergence of variety of diseases, primarily those with noninfectious origin. On the other hand, nutrition could act as a prevention for all of these diseases (1). The most unpropitious result of these diseases belongs to cardiovascular and tumorous illnesses, which are the most common cause of death in the Czech Republic. These already mentioned diseases are not typical for preschool children, however, the cruicial factor is that the appeal to nourishment as a primary prevention since this age could decreased the prevalence of these diseases in posterior age (2). Childhood is the time when all habits, and especially eating habits, are learned, when bone tissue is founded, and the organism is intesively growing, which is important because it ifluence the state of health not only in childhood, but certainly in adulthood (3). Nourishment is related to development of illnesses so typical for childhood. The example is obesity; its prevalence constantly increases hand to hand with a risk of development of other very serious diseases, such as above mentioned cardiovascular illnesses or Diabetes Mellitus II. (4). This paper is devided to a theoretical and a practical part. In the theoretical part, firstly, there are explained several basic terms regarding to the main theme of this paper. Forth, it devote to the overall energy intake and also to specific macronutrients and micronutrients including their recommended daily dose for preschool children and the risks threatening when a deficit or an abundance of these nutrients occure. Next chapters deal with individual parts of food pyramid and with a composition of single dishes consumed during the day. Included are also informations about drinking regime and the negative impact of sweetened drinks on health of the organism. The penultimate part decribes an influence of family on children's nourishment because it is the parents who plays the major part on their children's eating habits (5). The last area, included in the theoretical part, deals with problems of diseases based on faulty diet occuring in preschool- aged children. The practical part deals with a qualitative research. The goal of my research was to map out the eating habits by preschool children. The following questions were chosen: 1. What informations about priciples of healthy eating have mothers of the surveyed file? 2. What foodstuff, in view of racional children nourishment, do the children consume? 3. What is the eating regime of this surveyed file in comparison to principles of healthy nourishment? The data collection was done by a form of semistructured interviews; these were realized with mothers of preschool children attending a kindergarten in Kaplice. In total, 14 interviews were performed. The realized interviews were transcribed in to a written form and then coded and categorized with a method called "paper and pencil." From results ensue that the majority of mothers has correct but only superficial informations about healthy nourishment. In view of individual groceries in children's nutrition, white pastry prevail and in contrary, there is a lack of vegetable and fishes. Sweetened drinks are consumed only sporadicaly but sweets and candies are eaten every day by a majority of surveyed children. Frequency of consuming is correct by a majority, but the problem is in an inadequate interval between the last meal and sleeping. There is also a failure in composition of few of the dishes. The drinking regime is adequate by a majority of children. In view of a high importance of nourishment as a primary prevention of many diseases, I would recommend to increase the erudition of mother.
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Thephysicalstrain of geocachingindividualagecategories in TheCentral Bohemian region
BEČVÁŘOVÁ, Ivana
Abstract: This thesis focuses on the physical strain of geocaching in individual age categories in The Central Bohemian region. Geocaching is a new outdoor activity, based on a popular game, which was played by generations of children and young people. The players seek for a well hidden treasure a container called "cache". This game connects younger and older age groups, who have a common aim. It supports the cooperation of different generations, whose family trips get a new motivation. The geocachers get to know interesting towns and cities, their history, national parks or other nature beauties. This final paper compares the physical strain of some age groups of geocachers from the Central Bohemian region. The thesis concentrates on the frequency, length and energetic demands of their routes.
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The Specifics of the nursing care in catering for long- term dialysis patients
ŠRÁMEK, Kamil
Haemodialysis is a method of removing waste substances such as potassium, urea and excess water from the blood during renal failure. Hemodialysis is one of three renal replacement therapies. Other treatments are a kidney transplant and peritoneal dialysis. Hemodialysis can be performed either in the hemodialysis center, or in a hospital, but home hemodialysis is not too frequent. Eating for dialysis patients differs significantly from the forward dialysis diet period. A well balanced diet is the foundation of everything. The patient may neither be malnourished, nor to have surplus of any components in their diet. A diet for patients in dialysis program must meet two basic requirements; the diet must provide enough energy and substances needed by the body mainly amino acids required for the production of protein, calcium, vitamins, iron, restrict certain substances that accumulate in the body is harmful, for example, fluid restriction, excess protein from which the formation of urea, excess phosphorus, which accelerated calcification of blood vessels, excess potassium, which at high levels in the blood can cause heart rhythm disturbances. Qualitative research was carried out by interview. The interview contained a total of twenty semi-structured questions and was prepared in advance. Each interview was anonymous and each respondent had the opportunity to refuse it. With the consent of the respondent and the ward nurse, the interview was recorded on a tape recorder and later adapted into an electronic form, which became the basis for the research. From the research arose categories. Qualitative research file conducted in hospitals Prachatice, České Budějovice and Třebíč. The research sample consisted of five respondents in the Nemocnice Prachatice a. s. Another research sample consisted of five respondents in Nemocnice Třebíč and two respondents in the Nemocnice České Budějovice a. s. All respondents were patients who regularly attend to hemodialysis centers in these cities. Interviews with respondents were conducted from February to April 2014. In the Nemocnice České Budějovice a. s. the research survey was conducted with the consent of the Deputy for nursing care, Mgr. Kyselová. In Nemocnice Prachatice a. s. the research survey was conducted with the consent of the head nurse in the hospital Janoušková and in the Nemocnice Třebíč the research was conducted with the consent of the Deputy for nursing care Mgr. Andělová. The results of the survey provide mapping meals in the hospital for long-term dialysis patients. The benefits of the research will be to develop an information leaflet on the topic: The importance of catering for dialysis patients.
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Satisfying nourishment needs of seniors in their home environment
NĚMCOVÁ, Jaroslava
The aim of the bachelor work was to map out the saturation of the need of nourishment in home environment and to find out the factors which influence the choice of food of seniors in their home environment. The research work was done at seniors living at home in the region of Pilsen. The research part of the work shows the nourishment of the seniors in their homes. From the research resulted that seniors did not keep the nourishment recommendations. Some nourishment drawbacks were revealed. Further it was found out that the nourishment of seniors is being influenced negatively by high food prices.
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Alternative trends of eating and their application in population.
BOSÁKOVÁ, Heda
The objective of this thesis is to present a concise survey of the most significant scientifically-respected alternative trends of eating. The theoretical part analyzes the literature available for the topic. First, attention is paid to eating habits. Then, the focus shifts to vegetarianism, macrobiotics, well-balanced diet and partite diet. The final chapter of theoretical treatise is devoted to eating trends with the briefest tradition, that is organic and protective diet. The applied part of the thesis deals with tracing the awareness of selected population sample in terms of alternative trends of eating and further mapping of these trends´popularity. The research was carried out by means of questionnaire with 180 participants. Both theses were validated.
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PHYSICAL ACTIVITY AND NOURISHMENT OF SENIORS
SÝKOROVÁ, Žaneta
The bachelor thesis is focused on nourishment and physical activity of seniors, it conteins a theoretical and a practical part. In the theoretical part I tried to describe the problem of nourishment and physical activities of seniors, I gained information from available resources, such as books, magazines, the Internet and health-educationals newsletters. The research part of the bacholer thesis compares catering habits and physical activities of men and women of a specific age category. I used a method of interviewing through and anonymous questionaire including 25 questions. The selected group has been represented by 100 women a 100 men, on condition of a retirement pension, without upper limitation of age. The research resulted in the finding that there are differences between catering of men and women. I have also found out that seniors do not place emphasis on physical activities. Their life style is rather pasive, which is a phenomenom of a present time. The research also revealed that men prefer work activities and women prefer sport activities.
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The catering customs of the Jihočeská university´s students
HROMÍŘOVÁ, Jana
SUMMARY: One of the main aims of the humankind is to obtain and preserve health. To achieve this it is important to prevent illnesses; we talk about prevention. Prevention consists of many important factors; such as right nourishment, reasonable physical and mental activities and optimal vital life. That`s why I selected subject for my bachelor work: {\clqq}The catering customs of the Jihoceska university`s students``, which aims at the right nourishment of the undergraduates. The aim of my work was to find out whether the students of the JCU take meals according to the principles of the right nourishment during their studies and if the standard of their nourishment depends on their financial situation. The result from my questionnaire is clear: Students of the JCU don`t take the right principles of the right nourishment. Negative influences have impact on their right nourishment during studies are iregularity of diet, insufficiency of free time and insufficiency of finance. Students of the JCU prefer light pastry and sweets in opposite to fish, pulse and fermented milk products. It is necessary to implement to their menu more healthy food, such as fruit, vegetable, pulse, dark wholemeal pastry, fish and it is also important to keep regularity in drinking minimally 1,5 l of liquid per day. Students of the JCU should have more physical trainings to keep optimal weight and prevent illnesses. Important factors for electing diet are financial together with taste, smell and appearance of the food. Result from the next questionnaire, which I did in France, is that the French students take more right principles of the right nourishment. Their diet is light and better to consume. It consists mainly from vegetable, poultry, pulse and fish. By my opinion it would be better for students of the JCU to take principles of the French students and to import food of French cuisine to their menu.
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