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Dignity and ethics in the designated aspects of nursing applied in care homes for the elderly
HLINŠŤÁKOVÁ, Lucie
This thesis deals with the dignity and ethical aspects in the areas of communication with the elderly; dignified approach towards the clients during the hygienic care; and dignified approach towards the clients when serving meals and drinks in a specific care home with nursing. There were three objectives chosen for the purpose of the qualitative research of this thesis. The first objective focuses on monitoring how the dignity is maintained in communication with the elderly; the second objective focuses on monitoring how the dignity is maintained when providing hygienic care for the elderly; and the final objective focuses on monitoring how the dignity is maintained when providing the nutrition and drink scheme care for the elderly. There were three research questions established to meet the objectives of the qualitative research of this thesis. The first research question: "What elements of dignified communication are used by nurses during communication with the elderly?" The second research question: "What elements of dignified care are used by nurses when providing hygienic care?" The final third question: "What elements of dignified care are used by nurses when providing nutrition care for the elderly?" The thesis consists of two parts: theoretical and practical. The theoretical part defines the basis of dignity and ethics; as well as three other areas, such as the communication with the elderly, hygienic care and appropriate application of nourishment and drinking scheme. Data callected for the empirical part are based on the qualitative research using techniques of covert and overt observation followed by semi-structured interviews. Research respondent group consisted of five nurses previously chosen by the director of the care home with nursing. The research showed that the approach of nurses towards the clients was not always with dignity. The aim of the covert and overt observation was to understand whether the nurses were aware of their behaviour. The outcome of the empirical part show that nurses who did not treat the clients with dignity and ethically, were aware of their behaviour. The output of the diploma thesis is a forthcoming article describing particular issues and findings of the research in this thesis.
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Attitudes of Roma People to a Healthy Lifestyle
HOFMANOVÁ, Jana
This bachelor thesis deals with the topic "The Attitude of Roma People to a Healthy Lifestyle". Quantitative investigation methods using a questionnaire technique were used to obtain the information. This makes it possible to present the attitudes of 40 respondents and through them their families. The research was focused on diet, exercise, sleep, leisure, as well as healthy lifestyle risk factors such as tobacco use, alcohol consumption, and drug use. The main aim of the research was to map respondents' awareness of healthy lifestyles and their components, how healthy lifestyle principles are followed by respondents and their families, how they feel about risk factors, and whether these claims are reflected in the daily routine of respondents and members of their families.
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Content and meaning of food labels
RODKOVÁ, Eva
The topic of this bachelor thesis is the content and meaning of food labels. The bachelor thesis is based on a study of the literature on the subject. The information was drawn mainly from the literature and documents provided by the Ministry of Agriculture. Other sources included books, web portals, and legislation. The bachelor thesis has an informational benefit and can serve as a tool for better orientation in food and food labeling. The document provides a compact overview of food labeling in the Czech Republic and relevant information on food labeling issues. The work pursues primarily to consolidate knowledge and convey it in an understandable form to the consumer. The document develops other possible ways to learn more about the problem and work with data in everyday life, not to let ourselves be fooled by sometimes vague markings during shopping.
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Nourishment of the czech aristocracy in period before Bílá hora and contemporary medical literature
Měrková, Jana ; Šedivá Koldinská, Marie (advisor) ; Zilynská, Blanka (referee)
(in English) The current thesis on Nourishment of the czech aristocracy in period before Bílá Hora and contemporary medical literature focuses on two main topics: dining and medicine. Today, both could be included under one label, which is nutrition. The thesis can be divided into two parts. The first one, on the topic of cuisine/dining of noblemen, introduces their diet, habits and provides a few examples of period recipes. The second one presents overview of books that addressed the issue of dining and cuisine at that time. This part also includes personal and literary profiles of several personalities whose writings contributed to this area. A link between these two parts is a chapter on cuisine from the perspective of physicians. In writing the thesis I relied mostly on two sources: literature on lifestyle and historiographic literature. The latter focuses on cuisine from an everyday life perspective without the medical point of view. The objective of the thesis is to show that cuisine, or nutrition is not only a matter of modern age, but it had its place in the examined period as well.
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Anthropology of Body: Application of the Model to the Eating Disorders Phenomenon
Dvořáková, Michaela ; Soukup, Martin (advisor) ; Rychlík, Martin (referee) ; Šulová, Lenka (referee)
The subject of the thesis is a theoretical and empirical analysis of the human body, which is examined through the prism of eating disorders. Methodologically, the project rests upon the core methods of cultural anthropology. The purpose of the thesis is an application and testing of concepts apply concepts developed by the author of the thesis to research embodiment, specifically eating disorders perceived as culturally conditioned phenomena. The broader goal is thus to contribute to the development of the field of anthropology of body and contribute to the development of its theoretical and empirical foundations, while its specific aim is to apply the model of anthropology of body to the research of eating disorders. The thesis proceeds from the general interpretation to the specific research agenda It is divided into three interrelated sections. The first part presents a summary of concepts and approaches to embodiment in social sciences, accentuating a diachronic perspective. In the second section the concept of embodiment is outlined introducing three structural levels. Anthropology of body serves as a starting point for tackling the issue of eating disorders. The third part is an empirical section. The outputs of the research on the body image of people with eating disorders are presented,...
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Alimentation of secondary school pupils
Bílková, Monika ; Kočí, Jana (advisor) ; Váchová, Alena (referee)
Healthy diet isn't only important aspect of life, but also an important topic discussed within school system and one of the main chapters of Education of health. Thanks to early prevention this can save from many deceases like ischemic heart decease, diabetes mellitus, cancer or obesity. All of these can be prevented thanks to healthy eating, exercising and leading healthy lifestyle. Puberty is one of the main points of person's life, that's why I was interested if pupils of middle school are eating within nutrition recommendation or not, which is also the main topic of this thesis. I wanted to research to what point young people are eating healthy, if they are getting better with their food choices and where they have the best and the worst results in their eating habits. The thesis is divided to two parts. The first part is focused on healthy and recommended eating of teenagers in general. The sources are mainly literature focused on healthy eating, health of children and teenagers and recommended eating for children in middle school. The second part is focused on comparison between general requirements for healthy eating and the results of survey of children in middle school. This part also includes project of 8th grade students, in which they solely put together a healthy diet for whole day....
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Education on proper nutrition in an inclusive 2nd grade elementary school
Růžičková, Radka ; Marádová, Eva (advisor) ; Květoňová, Lea (referee)
The diploma thesis deals with the problems of nutrition of pupils of the second grade of primary school and the attitude of teachers who work with these pupils. Specifically, they are the pupils of a primary school focusing on the education of pupils with various special educational needs, in particular, with specific learning disabilities and associated disorders. The aim of this thesis is to explore the situation in the field of nourishment together with pupils' knowledge and attitudes of teachers to nourishment. The knowledge and attitudes to the nutrition are related to pupils of the second level of primary school, composition of diet and use of caffeine, cola and energy drinks. The theoretical part of the thesis is structured into two chapters. The first chapter deals with the problems of specific learning disabilities and behavior disorders in inclusive education, the second chapter deals with the issue of nutrition and health. The practical part of the thesis analyzes and evaluates data obtained through observation of school operation and internal school climate, questionnaires, worksheets and interviews. The practical part also includes the project and implementation of the project, which dealt with the topic of nourishment. The research investigates the knowledge and practical skills of...
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Low-Carbohydrate Diet in Type 2 Diabetes Mellitus
RUTOVÁ, Hana
This thesis deals with low-carb diet in diabetes mellitus type 2. The thesis aims to find out about the impact of low-carb diet, compared to diabetes diet which most doctors recommend to patients suffering from type 2 DM. The theoretical part of the thesis provides a brief description of diabetes mellitus type 2, including the causes, development and possible complications. This part also discusses dietary treatment and diets used in diabetes therapy, i. e. diabetes diet and low-carb diet. The research part looks into the impact of these diets on patients suffering from type 2 DM. The first part of the research was based on survey. The research sample consisted of 56 respondents (28 on low-carb diet and 28 on diabetes diet). The survey consisted of 24 questions, out of which 16 were closed-ended questions and the remaining 8 open-ended questions. The questions focused on changes resulting from following a specific diet, asking about a change in body weight, blood pressure or about diabetes complications. The other part of the research compares weekly meal plans of 4 respondents from each research group, which amounts to 8 type 2 DM respondents. The meal plans were calculated in Nutriservis Professional programme and then evaluated. The findings have shown that, compared to diabetes diet, low-carb diet results in more prominent body weight loss and a decrease in blood pressure. Being on low-carb diet more often leads to dose reduction or even stopping oral anti-diabetic medication. Subjectively, it may also result in feeling more energetic.
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Changes in eating habits of Czech people during a century
Svobodová, Bára ; Váchová, Alena (advisor) ; Kovaříková, Miroslava (referee)
I focused on changes in eating habits of Czech people during a century. I have solved this problem by historical-comparative methods. I tried to highlight the possibilities of current eating habits and available ingredients in context of time. Using a questionnaire survey, I mapped the current use of certain foods typical of the Czech population, which I divided into 4 age categories. The division was as follows: younger 18 years, 19-30 years, 31-60 years and older than 61 years. I was also interested in the differences in consumption among the sexes. The questionnaires show that there are changes in consumption of some foods earlier and today: horse meat and turnips are used less frequently as same as cooking of soups of cooked milk and cheese soup, etc. On the contrary, consumption of meat and fruit has increased. To facilitate cooking work, semi-products are still used, men more than women use canned foods. I also found that in my sample of respondents there was a more moderate eating style amongst people, there were few people with strictly defined and special catering styles. Research has also found that most of the people in the diet today see a change in the diet. This fact is perceived positively, mainly in the sense of greater variety and availability of food. The results of this work surprisingly...
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Nutrition of seniors with Alzheimer's dementia
STAŇKOVÁ, Simona
The aim of the bachelor thesis is to evaluate, whether the nutrition state of the patients suffering Alzheimer's Disease is influenced by care provided. Using the qualitative research method, five patients suffering Alzheimer's disease from nursing home Velke Mezirici were compared to five patients suffering the same disease being provided home care. Semi-structured dialogues with nurses in nursing homes were used as well as dialogues with the nurses providing homecare. The aim was to elicit the level of patients' self-sufficiency, the chance of malnourishment and caregivers' burden. Another part was one-week recording of the food and liquids intake, which was consequently put in the NUTRISERVIS application to find out the amount of energy, nutrients and liquids intaking. Based on the BMI, the energy value and nutrients need were counted by every patient and the results were later compared to the results provided by NUTRISERVIS application. The research proves that the quality of the menus is usually better in nursing homes, which is caused by the nutrition specialist and planning the menus in advance as well as checking the patients' nourishment. By patients treated in the homecare, the menus are usually monotonous and not satisfactory. The reason seems to be not enough information about the importance of balanced menus or the lack of time of caregivers. The limits according to the NUTRISERVIS application are closer to the predetermined limits in nursing home Velke Mezirici. However, both by the nursing home and by the homecare there is a problem with the intake of both fluids and fiber. Based on the interviews done, it is obvious that most the participants do not take the link between Alzheimer's Disease and the nourishment into account. Having the menus regularly checked, however, is necessary by all the patients. What is more, homecare is preferred by the most of the patients that were asked. The thesis should be beneficial for homecare patients' caretakers. At the same time, it proves that the correct nourishment and menu making might have a positive effect on patients' well-being. The results provided should be taken into consideration by the nursing homes as well.
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