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The effect of dysphagic diet on the prevencion of malnutrition risk in the elderly
ZEMANOVÁ, Adéla
This thesis, entitled "Effect of dysphagic diet on the prevention of malnutrition risk in the elderly", deals with the dysphagic diet, which is a diet for swallowing disorders. Swallowing disorders are most commonly seen after stroke, in neurodegenerative diseases, head, neck and oesophageal tumours, and in critically ill patients or the elderly. For this thesis, I chose to conduct both quantitative and qualitative research involving two hospitals and one social service facility for the elderly. I divided the practical part into two subchapters. In the first, I discuss the processing of the observational data. Here I describe what kind of diet is served to patients with dysphagia in a particular facility, what technological procedures are used in its preparation and what meals are most frequently served in the facility. In the second part, the five-day menus of each facility are evaluated and compared with the values from the facility's dietary system. The research showed that if the patient consumed all the food given to him, he would not be at risk of malnutrition, as it is energetically sufficient and covers the needs of the elderly. However, in only two facilities did the patients receive a varied diet, and in one facility the meals or individual foods were more often repeated. The aesthetics of the food in none of the facilities corresponded to my idea of an attractive appearance of the prepared food, nor did the technological preparation of the food in any of the facilities correspond to the requirements of a textured diet - pureed. Therefore, it is likely that patients will not tolerate the diet because of the low variety, poor technological preparation, or the way it is served, because, as they say, we eat with our eyes. The intake would then be insufficient and could lead to a risk of malnutrition. It is therefore not possible to say unequivocally whether a dysphagic diet is a prevention of the risk of malnutrition in the elderly, but if the variety of the diet is maintained and the principles of technological preparation are followed, it could be.
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Evaluation of Nutrition of Patiens Suffering from Dysphagia
ŠMÍDOVÁ, Radka
The bachelor thesis is focused on nourishment of dysphagic patients in a particular medical facility. The theoretical part serves to explain the problems of swallowing disorders, it deals with anatomy, swallowing physics and nutrition of dysphagic patients. The research focuses on anamnesis of individual patients, description and evaluation of their menus. The aim of this thesis was to make sure that the selected patients are saturated with the necessary amount of nutrients, and to find out what technological and special processes are being used to prepare the meals for these patients. The objectives have been achieved through qualitative research. I used the information mainly from medical documentation and from nutritional therapists, eventually from nursing staff. In exceptional cases, it was possible to talk to the patient or his / her family. The menus, which were subsequently evaluated in Nutriservis Professional nutrition software, were received from nutritional therapists. I noticed the total daily energy intake, the amount of proteins, carbohydrates and fats, and the technology used. Nutrition for patients suffering from dysphagia should be seen as a problem that can occur in both health and social facilities of all kinds. Many patients live with swallowing difficulties on a long-term basis at home. However, appropriate handling of swallowing problems can significantly contribute to the overall improvement of the patient's condition. The bachelor thesis can be used as an information material for professional public, medical staff or patients suffering from dysphagia and their relatives.
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