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Subjective opinion of people suffering from coeliac on availability of products for people with coeliac on the Czech market
NOVOTNÁ, Tereza
This bachelor thesis deals with subjective opinion of the people suffering from celiac disease on the availability of products for celiacs on Czech market. At the beginning, there were two main objectives. The first main objective was to explore whether the products available on the market in the Czech Republic cover the needs of celiac patients. The second objective was to explore whether the patients are satisfied with these products. The research questions were set as follows: "In which stores patients prefer to do their shopping?", "Are patients satisfied with the price of products compared to their quality?" and "How patients evaluate the sensory aspects of food?" The theoretical part of my thesis describes celiac disease with all its difficulties. It briefly describes the process of its recognition and its current occurrence in the Czech Republic and some foreign countries. It also describes the clinical picture and the types of forms of celiac disease at a patient, complex diagnostic procedures when there is a suspicion of this fatal disease, malnutrition risk, associated diseases and possible complications. Last but not least, it is concerned with the gluten-free diet, which is the only current treatment for celiac disease. Along with that, the thesis is dedicated to raw materials and food for celiacs: accessibility, large financial cost coverage of gluten-free diet, product labelling and legislation. In order to develop the research part, the method of qualitative research was chosen, specifically, a semi-structured interview. The interview contained thirteen questions, so as to achieve the objective of the thesis and so that the research questions given in advance were answered. The research sample included five celiac patients, both men and women in the age range of 18 to 49 years. Data were being collected from January 2013 to April 2013. The results of this work show that patients prefer to combine shopping in the so-called "healthy food stores" where the shop assistants have more knowledge on the issue and are able to help them to choose the most suitable products, and shopping in large stores and the "gluten-free" departments there. Respondents also claim that in supermarkets, the shop assistants are not able to help and often do not even know what the celiac disease is. All respondents also shop in their area of living, which proves the increasing availability of gluten-free products, which is sufficient to cover the common needs of celiac patients. The market situation in the Czech Republic in the last ten years has changed dramatically to the better and there is no specific food that respondents would completely miss in the stores. When shopping, the respondents look for specific, pre-tested products. On the contrary, patients are less inclined to on-line shopping. Another significant criterion for selecting gluten-free food is also its price. The financial demands of a gluten-free diet are a big problem, because gluten-free raw materials and food are from 4 to 10 times more expensive than the same commodity containing gluten. Patients are therefore often forced to break the rules of their diet, because they simply do not have the finances for the gluten-free products. Sensory aspect of gluten-free products is also not evaluated very positively by the patients. The problem is seen mainly in bakery products such as bread, rolls and buns. The structure of these products is not suitable, as it often crumbles and breaks, or, on the other hand, is sticky. They would also like to extend the range of pastries to avoid stereotypes in their diet. Another sensory aspect of bakery products-taste was not evaluated positively as well. However, they do not see the difference in warm food and mostly in home-made sweet pastries such as cakes or pies.
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The comparison of winter and spring wheat quality
UHLÍKOVÁ, Jindřiška
The theme of this Bachelor's thesis is to compare the grain quality of winter and spring wheat varieties. There were a total of 16 selected varieties, 12 of winter- and 4 of spring. The experiment was conducted on the grounds of the South Bohemian University in Ceske Budejovice. The botanic characterization of wheat, the chemist of wheat grain and the quality parameters used for examination are mentioned in the introductury part . The first part of the experiment was focused on the control during the growth, the second part documents the analysis of examined samples (mass per hectolitre, N-substances, gluten, Zeleny test, falling number).
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The quality of wheat for food and feeding
MACHOVCOVÁ, Dana
The quality of wheat meant both for food industry and for feeding is evaluated with all deliveries from co-operative farms, concerns and private farmers every year. Factors which can influence quality of grain, criteria for evaluation of the wheat grain quality, their practical use in working conditions of the concern ZZN Pelhřimov (former Grana, a.s.) detached post Záhoří and results of accomplished tests compared with statewide average were described. Average values of the wheat in 2007 - 2010 demonstrated variability in each characteristics both in the chosen concern and in statewide average. Weather conditions influenced the quality of most parameters. Considerable difference in the quality of grain could be found with particular distributors. The proper agricultural engineering and good seed corn are essential preconditions of first-rate production.
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Analysis of educational materials for patients with coeliac disease
ZIMMELOVÁ, Hana
The Dissertation deals with educational materials for patients with celiac disease. It describes general requirements for teaching materials and the didactical principles suitable for educational materials for patients with celiac disease. It presents a draft criteria for assessment of web sites intended for people suffering of celiac disease. Five Czech, as well as foreign Internet-based resources, have been selected and assessed for compliance with the criteria given by technical properties, contents, page structures, criteria evaluating credibility of the sites and educational criteria. All the sites assessed can be used for education of patients with celiac disease, but they are rather information sites with a low content of educational characteristics.
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Nursing Care for a Client with Celiac Disease
KAŠPAROVÁ, Marie
I chose {\clq}qNursing Care for a Client with Celiac Disease`` as the subject of my bachelor´s work to outline this problem and to point out the difficulties celiacs face. Celiac disease is a hereditary autoimmune disease of the small intestine, which is caused by the intolerance of proteins contained in grain gluten. On the mucous membrane of the small intestine, mucous villi disappear. Typical difficulties include a disorder of the digestion of compound sugars and insufficient absorption of proteins, fats, vitamins and iron. Celiac disease cannot be cured, however, it can be treated successfully. The only, and at the same time quite sufficient curative measure is a complete elimination of gluten from food {--} gluten-free diet. The work is divided into two parts. The first part is theoretical, where I go into the substance of the disease, its diagnostics and therapy. The research part has been processed in a qualitative method. The goal of the work was to evaluate the possibilities of people suffering from this disease and their way of life. When doing interviews, I interrogated patients of all ages. For the purposes of this work I used the casuistry of individual celiacs. I focus on the course of the disease, troubles before and after the diagnosis being determined or the experience of patients with catering out of home. Furthermore, I assess the way of instruction (the form it was carried out and by whom), as well as the financial aspects of a particular family. Another part of the research is focused on state registered nurses. The aim of this research is to determine the role of nurses in caring for clients with celiac disease. In gastroenterological centres, care for those suffering from celiac disease takes the form of a complex approach. This approach enables frequent diagnostics, therapy and dispensarisation. It leads to improvement in the state of health and quality of lives of sick celiacs. The awareness of people of celiac disease is very low. However, more and more attention is paid nowadays to the problems of celiac disease, both from the point of view of cure and research, and on the part of the producers and dealers of gluten-free foods.
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Coeliac disease as a health, nutritional and social problem.
ZIMMELOVÁ, Hana
Coeliac disease is a serious, life endangering disease that affects both children and adults. Diagnosing the disease is very straightforward, it is sufficient to conduct specialised blood tests and, if the results are positive, to carry out a biopsy of the small intestine. Despite being relatively simple to diagnose, the disease remains undetected in most patients for various reasons. Curing it is a rather uncomplicated process, merely requiring the removal of gluten from patients{\crq} diets. However, this is not as easy as it sounds in today{\crq}s society. Gluten is used in a number of industrially manufactured foodstuffs. Furthermore, a gluten-free diet is financially demanding, and the government does not subsidise special dietary foods anywhere near as much as those of other European nations. The net result is not only intense labour as regards food preparation at home, but there is a psychological effect due to the severity of disease, as well an impact socially as patients have to face the financial demands of the diet. Unfortunately, culinary staff tends to be poorly informed about the disease, added to which there is a need to prepare meals in a special manner. Hence, the main goal of this thesis was to conduct research on the literature available and put together a simple instruction manual, intended as a convenient aid for nutritional therapists and even people newly diagnosed with coeliac disease.
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