|
|
Nutritional specifics in hospice care
Macinauerová, Romana ; Starnovská, Tamara (advisor) ; Holubová, Barbora (referee)
Palliative care is an approach focused on improving or maintaining quality of life for patients and their families who suffer from terminal illness in an advanced stage. Hospices are most commonly associated with palliative care, where hospitalized patients are expected to live less than six months. The aim of this work is to introduce the issue of palliative care and the nutritional approach in hospices from a nutritional therapist's perspective. The theoretical part is focused on the general issues of palliative care and its division. It presents the needs and life values of patients and their families, introduces the issue of nutrition and hydration in the terminal phase of the disease, possible interventions and symptoms that affect food intake. The main objective of the empirical part of the research, which was conducted in the form of semi-structured interviews, is to find out among the patients at the Hospic u Dobrého Pastýře in Čerčany their favorite food and dishes. The sub-objectives were to find out the preferred consistency, quantity and texture of food, identification of situations and symptoms affecting patient's food intake in hospices and to find out through a questionnaire survey in inpatient hospices in the Czech Republic the importance of a nutritional therapist. Based on the...
|
|
|
The role of the nutritional therapist for people living with HIV
Tomanová, Michaela ; Starnovská, Tamara (advisor) ; Procházka, Ivo (referee)
Nutrition is one of the prognostic, predictive and also modifiable risk factors for the development of civilization diseases, which unequivocally cause the highest mortality in our territory. Obesity, metabolic syndrome, cardiovascular disease, hypertension, and type 2 diabetes mellitus have been shown to progress earlier and more progressively among people living with human immunodeficiency virus (PLWH) rather than in the HIV-negative population. Thanks to the modernization of antiretroviral therapy (ART), the incidence of wasting or lipodystrophic syndrome among adherent individuals is very low, if not zero. However, HIV infection together with the ART and unhealthy lifestyle now represent a certain risk of undesirable comorbidities in the form of civilization diseases. The complex topic of nutritional care for PLWH should be part of the professional knowledge of every nutritional therapist. Questionnaire surveys intended for qualified nutritional therapists and educational institutions, which were applied for the first section of the practical part of this thesis, confirmed all formulated hypotheses. The result of this part is the finding of insufficient education and the absence of deeper knowledge in the field of nutrition for PLWH among almost 95 % of the interviewed nutrition therapists,...
|
|
| |
|
|
Use of sipping in care.
JANÁČKOVÁ, Iva
The bachelor's thesis is dedicated to the use of sipping in healthcare. It evaluates sipping by hospitalized patients and nurse's cooperation with nutritional therapists and their general awareness. The most common cause of inability to eat are extensive surgery, injuries, tumours, or infections. After intestinal peristalsis is restored, it is possible to start taking enteral nutrition and one of the procedures is to use sipping. Sipping is a liquid supplement with a precisely defined composition of nutrients. Sipping does not replace food, as some are frequently mistaken it only complements the basic diet. Sipping supplements are intended for drinking between meals and are widely available at the pharmacy. This bachelor thesis is divided into theoretical and empirical parts. The aim of this work is to map non-medical healthcare professional's sipping knowledge and to investigate whether they use sipping as a supplement in their patient's treatments. Three hypotheses were established for these purposes. The bachelor's empirical part dealt with confirmation or refusal of these established hypotheses. For this thesis, I chose a quantitative method of data collection which was in the form of a questionnaire survey in three selected subjects. All data then were transferred to Microsoft Excel and sent to statistician who processed and evaluated it. The results are presented in this thesis. The research revealed that the collaboration between nutritional therapists and non-medical health professionals is not as sufficient as I thought it should be. Majority of nurses are aware of the term sipping and have basic knowledge. In the patient wards sipping is used as a dietary supplement, but the benefit of sipping as a treatment is rarely evaluated.
|
|
|
Patients compliance during the process of weight reduction
ŠPAČKOVÁ, Kateřina
This bachelor thesis deals with patients compliance during the process of weight reduction. The thesis aims to chart patients compliance during the process of weight reduction. The theoretical part defines overweight and obesity and its variations, prevention, causes, diagnostic and treatment. The next chapter deals with compliance and definition of nutritional therapist and nutritional advice. The last chapter of the theoretical part describes recommendations for weight loss, specifically proportionate amount of energy, advice on nutritional and physical activities, also psychological recommendations for sleep. The practical part was founded on qualitative research, specifically case studies containing interviews, anthropometrical data, bioimpedance records and menus. In the beginning, there were eleven respondents taking part in the practical part but two of them resigned. Two research questions were raised upon the practical part. The first one tried to determine what factors are involved in patients compliance during the process of weight reduction. The second one tried to determine what is the real nutritional and energy intake during the process of weight reduction. Obtained data was later transcribed and later evaluated in the software program Nutriservis professional. Obtained data show patients abide by the recommended regime in different rates case by case as in active cooperation with it. Out of the most common factors determining patients compliance, we may highlight the support by close ones, checks up in nutritional counselling office, fear of illness or stress. Menu records show the real nutritional and energy intake of patients corresponds to the set-up reduction regime. Problems occurred case by case i.e. with fibre intake. Results of the thesis might be used as a source for education material or as a general guideline helping cooperation of patients in the nutritional counselling office.
|
|
|
The Dietary System in Hospitals in the Czech Republic: Reality and Objective Needs
Pokorná, Daniela ; Kohout, Pavel (advisor) ; Humlová, Renata (referee)
Author: Pokorná Daniela Institution: Univerzita Karlova v Praze, 1. lékařská fakulta Title: The Dietary System in Hostitals in the Czech Republic: Reality and Objective Needs Tutor: Doc.MUDr.PavelKohout,PhD. Numberofpages: 88 Numberofsupplements: 6 Year: 2011 Keywords: diet, dietary system, dietology, dietotherapy, nutritional therapist, reality, objective needs This paper deals with the dietary system in the facilities in the Czech Republic, particularly in hospitals, with the focus on reality and objective needs. It is divided into two parts - theoretical and research part. The theoretical part explains the terms such as dietology, diet, nutritional therapist, and subsequently the history, present state and possible future of the dietary system in the Czech Republic. In the research part, the reality and objective needs in the given field are explored. The focus is on objective conclusions of the research exploration as well as on initiatives and comments from professionals in the particular facilities. Three hypotheses were set and subsequently examined. The above data was obtained from facilities such as hospital, spas and health resorts, and senior homes. The research was basic and quantitative in nature; data- collecting was done using a questionnaire. Basing on ideas and comments from the...
|
|
|
Professional preparedness of students in the fields of nutrition assistant (SOŠZ) Qualified dietician (VOŠZ) and Dietitian (VŠ).
ŠTROBLOVÁ, Petra
The aim of the bachelor thesis: The professional preparedness of students in the fields of Nutrition Assistant (SOŠZ), Diplomed Nutrition Therapist (VOŠZ), Nutrition Therapist (VŠ) focuses on differences in education in the last years of study in the fields of Nutrition Assistant (SOŠZ), Diplomed nutritional therapist (VOŠZ), Nutritional therapist (University), using a didactic test. The theoretical part of the thesis is focused on education in the above mentioned fields and their comparison. The theoretical part presents the basic characteristics of the fields, the course of study and the subsequent application in future job. The practical part presents the results of the research, which took part in the last study year of the above mentioned fields. The research method used was a didactic test, which was distributed to the students. Didactic test was composed of three parts (a total of thirty questions). The results were processed in "MSExcel".
|
|
|
Historical development of the profession of Nutritional therapist
Krajíčková, Květa ; Prošková, Eva (advisor) ; Říhová, Milada (referee)
This bachelor's thesis maps the development of professionalization of nutritional therapists and their predecessors. The attention is paid specially to the relation to other medical disciplines (public health protection, nursing care, medical science), and the thesis also outlines the development of nutrition care from the point of view of these professions. Furthermore, it deals with the questions of the titles and content of this profession, its regulation, related education and professional association. The thesis is of theoretical nature and applies in particular the method of historical research. It is grounded especially on sources from previous literature, contemporary professional journals and magazines, interview with witness and information from other sources. With the aim of providing a comparison with relevant historical information, it describes the current position of nutritional therapists, in particular the possibilities for studying the discipline, competencies and professional career.
|
|
|
The Problematics of education in patients with 2nd type of diabetes mellitus.
Barcalová, Lucie ; Gojda, Jan (advisor) ; Trachta, Pavel (referee)
in english This thesis deals with the impact of education on knowledge about diabetic diet and lifestyle changes of patients. The theoretical part is comprehensively discussed the issue of diabetes mellitus type 2 and its etiology, pathophysiology, epidemiology, diagnosis, complications and treatment. The research deals with finding the influence of different forms of education on the knowledge of type 2 diabetes, in aspect of complications, regime and dietary measures as an important part of diabetes treatment. The goal of the work was just a survey of knowledge among diabetics and evaluating the effectiveness of education. The data were collected through questionnaires that were distributed to patients personaly or left in the diabetes clinic of FNKV. The evaluation was conducted in the form of graphs and charts which suggest how respondents answered correctly, incorrectly or with one wrong answer, the number of specific answers to each of the options for the questions and forms of education affect the accuracy of answers. One of most important finding include that the best result is the highest efficiency achieved reeducation education (4.1% more correct answers than only one time education), in the form of written and oral (by 12% more correct answers than just oral and 21% than just writing)...
|
|
|
Attitudes on solving the problems of the overweight and obesity
Paterová, Zuzana ; Tollarová, Blanka (advisor) ; Vlasáková Brskovská, Soňa (referee)
This diploma thesis deals with the attitudes of clients nutritional counseling company Diet Plan about overweight and obesity. The aim was to find out what are the reasons for preference nutritional counseling before medical facilities and experience of the medical facility. Furthermore how much weight had an education level of a consultant. As well, what is missing information for respondents needed to successfully reducing diet. The result of qualitative research is that respondents think that there is not enough information leading to successful weight loss. This lack of information means, that respondents are not able to evaluate and correct their own eating mistakes. Despite the fact that the respondents perceive some form of education in issues of healthy lifestyle and losing weight, they still lack concretized recommendations. Respondents have had bad experiences and negative images of medical devices. They argue that doctors create a bad atmosphere, they are rude and not helping to weight loss. Indifference and bad conduct can evoke a sense of stigma. In their opinion, the doctor will also give a general and sometimes outdated advice. Respondents favored the nutritional counseling because they expected individual care and specific instructions leading to weight loss. An important factor in...
|
guest ::
