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Food allergies and intolerances - facts and myths
Češková, Blanka ; Pejšová, Hana (advisor) ; Šatný, Martin (referee)
Food-related diseases, including food allergies and food intolerances, are on the rise worldwide. According to the World Health Organisation (WHO), allergic diseases in the economically advanced countries of the WHO have become the largest child environmental epidemic. Dysregulation of immune tolerance is the basic mechanism involved in the development of food allergy. It is believed that the risk of developing allergies is more related to other lifestyle factors such as a diet, physical activity or obesity. Food allergies in children and adult populations vary both in the spectrum of triggering foods and also their symptoms and their severity. The prognosis also differs in allergies for different types of foods. One of the most important factors affecting the correct development of the baby's immune system is nutrition. In the first 4 - 6 months, the baby should only receive breast milk - for infants it is the most appropriate and allergenically safe diet. It strengthens their immune system. Its positive effect is observed especially on the occurrence of food allergies and atopic eczema. However, developing asthma and other allergies may not be prevented. Breastfeeding has an extraordinary importance and benefits in preventing many illnesses for both the child and the mother. Milk is a major food...
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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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Nursing Care of Clients with food Allergies
PECHÁNKOVÁ, Ivana
The thesis is focused on nursing care of clients with food alergií.Hlavním aim of this work is to introduce the role of nurses in the care of clients with food allergies, as well as find out how customers with food allergies eat and whether there are any problems in catering. It also aims to determine whether and how clients comply with dietary measures, which relate to their allergies. The survey is conducted using structured interviews with clients who are treated with food allergy and nurses working in the allergy clinic.
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