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Awareness of general nurses about the treatment of celiak disease
HOLEJŠOVSKÁ, Petra
Abstract Objective: The bachelor's thesis deals with the awareness of general nurses about the treatment of celiac disease. The first chapter of the theoretical part is focused on the digestive system, small and large intestine. The following chapter is devoted to the definition of celiac disease, its history and clarification of the concept of gluten. The next chapter presents the symptoms, diagnosis and treatment of celiac disease and the health risks associated with it. The fourth chapter is devoted to gluten-free foods, their labeling, basic rules for buying gluten-free foods and preparing gluten-free food. The fifth chapter is focused on the contributions of health insurance companies to gluten-free food. The following chapter deals with the hospitalization of a celiac in a medical facility and provides some tips for hospitalization. The last chapter of the theoretical part deals with education, the role of the general nurse in the education of patients with celiac disease, forms of education and lists the most common myths associated with celiac disease. In the empirical part, the first goal was to map the awareness and knowledge of general nurses about celiac disease, its symptoms, manifestations and treatment. The second goal was to map the specifics of nursing care for patients with celiac disease. Method of achieving the goal: The set goals were achieved through a research survey, which was carried out using a qualitative approach, the method of questioning. The method of semi-structured interview was chosen for data collection. The examined group consisted of eight general nurses working in inpatient departments at the Tábor Hospital, a.s. Scientific benefits of the work: The research shows that general nurses have awareness and knowledge of celiac disease, its symptoms, manifestations and treatment, although the answers to some questions were only partial, sometimes inaccurate and in minimal cases incorrect. The identified specifics of nursing care for celiacs can be used in hospital facilities to improve the quality of care provided. Furthermore, the work can be used by people who are interested in obtaining information related to celiac disease and a gluten-free diet. Acquired knowledge and conclusions: The research survey revealed the specifics of nursing care for people with celiac disease, which are mainly associated with the gluten-free diet provided. Furthermore, celiac disease has been found to be incorrectly associated with allergies.
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Poptávka po bezlepkových potravinách ve vybrané oblasti
MLEZIVOVÁ, Lucie
This diploma thesis analyses the supply of gluten-free foodstuffs in the stores in the Domažlice area, based on the demand of the gluten intolerant customers. In the theoretical part, the basic terms related to the topic are explained, i.e. business terminology, marketing research and overall issue of celiakia and gluten. The practical part examines and evaluates the width and quality of supply of gluten-free products compared to the demand. The main purpose, that is removing the deficiencies which are perceived by the respondents mentioned in the questionnaire, will be completed by proposal of specific recommendation for the Domažlice area according to the wishes of the sick.
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Comparison of the options and financial demands of a regular diet with gluten-free diet
Kosíková, Monika ; Starnovská, Tamara (advisor) ; Floriánková, Marcela (referee)
In the Czech Republic, 50 000 people are diagnosed with Celiac disease and the only known treatment for it is a gluten-free diet. For such patients, gluten consumption can provoke inflammation of a small bowel that can result in heavy consequences. Gluten is a protein contained in wheat, rye, barley, and oats and plays an important role in food production, because of its properties. Bakery and other gluten-free products are produced from other types of cereals. They also require a special technological process, separate spaces, and have a much smaller target group of consumers, which can increase their price at the end. People following a gluten- free diet have to be very careful while eating in restaurants and canteens because even a small amount of gluten can harm their health. Health insurance companies in the Czech Republic contribute various amounts to the GFD, however, mostly only for children. The goal of the research was to find out whether and for how much gluten-free food is more expensive than the ordinary one; and how the availability of gluten-free products and meals is assessed by people who have to eliminate gluten due to health reasons. To achieve the goal, quantitative research with a questionnaire survey was used. The questionnaire with 17 questions was filled in by a hundred...
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Specifics of nutrition in patients with celiac disease
EICHLEROVÁ, Aneta
Celiac disease is a chronic autoimmune disorder affecting the small intestine caused by gluten intolerance. This disease is one of the most common chronic diseases in the world and the number of diseased still grows. Prevalence of the celiac disease is stated to be between 1 in 100 and 1 in 200 in the Czech republic according to most actual sources (1 affected in 100 to 200 healthy persons), that means there is 50 000 to 100 000 patients suffering from celiac disease. The only know effective treatment is a strict lifelong gluten-free diet.The goal of this work is to find out nutrition specifics of patients affected by celiac disease. Four research questions were set down: 1. Which sources of information do patients use most often? 2. How good is availability of gluten-free foodstuff and food services offering gluten-free meals? 3. What is patients' attitude to observing the diet recommendations? 4. To which extent is social status of patients suffering from celiac disease affected? The work is divided into theoretical and empirical part. Theoretical part includes general information about celiac disease, about its history, diagnosing, treatment and complications which can occur when gluten-free diet isn't kept. The work is dealing with gluten-free diet where I concentrated on less know foodstuff for gluten free diet and their nutrition facts besides other things.Empirical part was realized by qualitative method where semi-structured interview was used for collection of data. Respondents were 14 patients with diagnosed celiac disease who were recruited by snowball technique. Interview was divided into 5 areas related to demographic data, symptoms, information sources, situation on gluten-free food market, patients' attitude to keeping the gluten-free diet and diet recommendations and about influence of disease on respondents' lives and social status. Output of this work is a leaflet about celiac disease and gluten-free diet. Results shows that respondents mostly use web pages as a source of information where they pointed out forums as the most useful. Valid sources of information aren't much searched for. Availability and supply of gluten-free foodstuff has considerably improved in the last few years. Similar improvement occurred in the area of food services as well. Respondents usually abide by the gluten-free diet and they try to keep healthy lifestyle and follow the diet recommendations. Despite the fact that celiac disease had big impact on respondents' lives their social status wasn't much affected.
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Health benefits and risks of adherence to gluten-free diet
Pechová, Tereza ; Tomešová, Jitka (advisor) ; Kužela, Lubomír (referee)
During the last approximately ten years, an increasing precentage of the world population follow a gluten-free diet. On one hand is the reason more and more frequent diagnosis of celiac disease, allergy on gluten or nonceliac gluten intolerance, on the other hand there is a modern trend to connect gluten-free diet with healthy lifestyle and weight loss or shows gluten as human health endangering substance. Bachelor thesis complies recent data in literature about single nosologic units that require adherence to the gluten-free diet, as well as legitimacy or unfounded exclusion of gluten from diet without any medical cause.
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Gluten-free market
Lukůvková, Tereza ; Zeman, Jiří (advisor) ; Filipová, Alena (referee)
The bachelor thesis applies to the sale of gluten-free foods in retail market with an emphasis on retail chains. The first chapter deals with characteristics of gluten-free foods and the increased interest in these foods in recent years. The second chapter describes the retail markets in the Czech Republic and Germany with a focus on retail chains and compares these markets. The third chapter deals with the supply of gluten-free food in these countries and compares this supply. The fourth chapter is dedicated to my own research based on a questionnaire survey among consumers.
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Vliv obalů a etiket bezlepkových potravin na chování spotřebitele
Havlík, Tomáš
This diploma thesis is analysing the influence of packaging and labelling on the behaviour of gluten-free consumers. The research is focused on consumers in the age of 18-40 in the Czech Republic who frequently buy gluten-free products. The goal of this thesis is to create general marketing recommendations for creating and designing the packaging of gluten-free products in order to provide the best buying experience for the customers. Questionnaire survey, eye tracking and in-depth interviews were used as the research techniques to reach this goal.
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Chování spotřebitele ve věku 18 - 40 let na trhu bezlepkových potravin
Havlová, Kateřina
This diploma thesis analyses the consumer behaviour of people in the age 18-40 years on the market with gluten free food. Using a questionnaire survey, eye tracking research and interviews were identified factors which influence consumer buying decision process. The thesis focused both on the sales of gluten free foods in stores as well as sales through online stores. There were some significant differences between types of consumers, according to which it was possible to create personas. The research results were the basis for creating general marketing advices for subjects on this market.
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Gluten Free Food Market Segmentation
Gruberová, Anna ; Koudelka, Jan (advisor) ; Černá, Jitka (referee)
This thesis contains information about gluten free food market. It describes all main actors and also different types of business which can sell or manufacture gluten free food. Great emphasis is placed on understanding needs of "gluten free" customers identifying behavior which differentiate them inside this segment and also between regular customers. It also discovers opportunities and challenges on this market. Based on collected information it predicts possible future development.
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