|
|
Case study of physiotherapeutic treatment of a patient after hemorrhagic stroke with right sided hemiparesis
Šimlová, Michaela ; Andrlíková, Dana (advisor) ; Arnoštová, Zuzana (referee)
Title: Case study of physiotherapeutic treatment of a patient after hemorrhagic stroke with right sided hemiparesis Aim: The aim of this bachelor's thesis was to summarize theoretic information about stroke, about possibilities of rehabilitation after stroke and subsequent processing of the case study of physiotherapeutic treatment of a patient after hemorrhagic stroke with right sided hemiparesis. Summary: This bachelor's thesis deals with the issue of stroke and it is divided into two main parts. The first general part covers theoretical information about the diagnosis. In this section we will find the basic anatomy of the vascular supply of the brain, the classification of strokes, the theoretical knowledge from the point of view of etiopathogenesis and epidemiology, the list of the most important risk factors, the most frequently used diagnostic methods, and ultimately the treatment and rehabilitation of CVA patients. In the second special part is a case study of a patient after hemorrhagic CVA with right sided hemiparesis, with whom I worked in Vršovická zdravotní a.s. from 22. January 2018 till 16. February 2018. Keywords: stroke, hemorrhagic stroke, intracerebral hemorrhage, right sided hemiparesis, post - stroke rehabilitation, physiotherapeutic methods and procedures used in neurology
|
|
|
Nutrition of patients in a geriatric departments
ARNOŠTOVÁ, Zuzana
This bachelor thesis is dedicated to the nutrition of patients in geriatric wards. The theoretical part is divided into five main chapters. The first chapter explains the term "geriatric patient", the second chapter describes the physiological and biochemical changes and use of nutrients in old age. The third chapter deals with prescription drugs in old age, the fourth chapter nutrition of geriatric patients and the fifth chapter is devoted to nutrition disorders in old age. The practical part is divided into two parts. The first part is the quantitative research which was done in three hospitals in aftercare departments via questionnaire. The questionnaire focused on patient satisfaction with meals, the quality and quantity of food and drinking regime. The research group consisted of patients in geriatric wards at the age over 60 years. There were distributed 61 questionnaires and their total return was 100%. The second part evaluates a specific menu which was provided by Hospital in Písek. Standard portions in the menu were evaluated in the "Nutriservis Profesional", they were calculated: energy intake, protein, carbohydrates, fat and fiber. Results of energy intake and nutrient value of the menu were compared with diet recommendations for the people older than 65 years given by the literature "Reference values for nutrient uptake, 2011". There were laid down three objectives. The first objective is to describe the level of catering in geriatric wards in terms of quantity and quality of the food. The second objective is to determine whether patients at geriatric wards adequately comply fluid intake. The third objective is the satisfaction of geriatric patients with catering at geriatric wards. The catering in terms of quantity and quality is optimum. According to the survey and also evaluation of the menu, the portion size of main dishes is excessive, but the meals are served only 3 times a day. According to the survey, more than half of the patients eat only half portions, thereby decreasing energy and nutrients intake, therefore providing snacks would be the appropriate solution. Regarding the quality of food, it would be advisable to diversify the menu and include foods from all quadrants of food pyramid. Drinking regime is optimum. Half of the patients complies drinking regime the other half of patients neglect the drinking regime. A possible solution for these patients is to increase controlling or supplement of drinking regime by own drinks. Half of the patients are satisfied with the catering, the other half would like to change the flavor of food, the problem is mainly seasoning. Patients in geriatric departments would welcome more information on catering and preparation of meals, and also a greater possibility to choose main dishes. This bachelor thesis might be used for making the information material, which could be used for better awareness of geriatric patients catering. The nutrition of geriatric patients is a hot topic and its importance should not be forgotten.
|
guest ::
RSS feed.