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Problems of diabetic diet in spa
ŠTÍCHOVÁ, Kateřina
This bachelor thesis deals with the problems of diabetic diet in spa, specifically in the Peat Spa Třeboň, sanatorium Aurora. In the theoretical part I focused on the diabetes mellitus disease in general. In the first part we can find there the description of the carbohydrate metabolism, the brief anatomy of main organs that are related to the disease, epidemiology, classification, therapy and diabetes' affiliated complications. The next part of the theory defines specialistic recommendations for the diabetic diet itself. The third part describes the history and present of Czech Spas and possibilities of the food consummation in spa including diets. There were three goals determinated for this thesis. First of them was to map the possibilities of the diabetic diet in the spa, the second one was to analyse spa menu and to realize if it was suitable for the diabetics and the last goals was to compare patient's menu with the spa-one and to find their differences. In the practical part I evaluated the suitability of the spa menu for the type 2 diabetics by using the qualitative research's methods. Afterward I compared this menu with patients' menus. There were 8 patients of the Aurora sanatorium with type 2 diabetes in my research. The menus were evaluated in Nutriservis Proffesional nutrition software. I mainly noticed the total daily energy intake, carbohydrates, fats, proteins and mono- and disaccharides in the research. The results of the research show that spa menu is despite of some slight imperfections suitable for the type 2 diabetics and it corresponds with the recommendations for the diabetic diet. In the comparison of home menus and the spa-ones, the most of the patients boards better and more regular in the spa. But, as we can see by the results, there is an essential need of patients' education in the nutrition area and also a necessary cooperation with the specialists (diabetologists, nutritional therapists) in their treatment.
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