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Dostatečnost nutričního vyživení v domovech pro seniory
VOŠTOVÁ, Tereza
This bachelor thesis deals with the issue "Sufficiency of nutritional nutrition in homes for the elderly". The nutritional status of the elderly in homes for the elderly is not at a high level and is not adequately assessed by the nursing staff. Inadequate nutrition has many consequences and affects the overall health of the elderly, and the causes of inadequate nutrition are controllable. The nutrition of the elderly has its own specificities and should be accepted in the provision of their nutrition. The bachelor thesis consists of theoretical and practical parts. The theoretical part deals with old age, nutrition and standards of homes for the elderly. The practical part dealt with research on these objectives. To map the nutritional adequacy of the diet of the clients of the old age homes and to find out the status of the meals taken outside the diet given by the institution. A qualitative survey was used to achieve the objectives of the work. The research investigation was conducted in the form of semi-structured interviews, using questionnaire method. Sixteen clients from the home for the elderly participated in the research investigation. The interviews were recorded using pencil-paper method and transcribed. The research investigation revealed that the elderly homes do not prepare food that meets the nutritional recommendations for the elderly. Two research questions were used to reach this conclusion, the answers to which led me to the stated facts that the majority of respondents did not reach their recommended energy intake, yet the food consumed outside the home on average accounted for only 13 % of total energy intake. The presence of a nutritional therapist in the nursing team is not common practice. Based on my findings, I would recommend that a nutritional therapist be part of the nursing team in nursing homes for the elderly.
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Nutritional value for foods in care facilities
KOHOUTOVÁ, Monika
The objective of the thesis was to assess whether catering provided by the given facility has sufficient nutritional value and variety for the respondents, and to determine if catering is accommodated to the health conditions of respondents from the viewpoint of meal consistency and dietary measures. The research applied was a mixed one. Data was acquired using semi-structured interviews, measuring bodily temperature, mass, and height, seven-day records of catering and menus provided by the facility. The research was joined by seven seniors residing in apartments with caretaking services and receiving lunches from a specific facility (a home for seniors). Results of the research point to the fact that when the respondents eat the entire lunch (with regard to what percentage their lunch makes out of their total energy intake) most of the lunches contain excessive energy, protein, and fat values. Significant differences were fond in the content of carbohydrates. It is impossible to affirm that lunches with a certain quantity of carbohydrates prevail in the majority of respondents' lunches. As lunches should form 35% of the total energy intake, they mostly contained an excessive share of energy, proteins, carbohydrates, and fats. If the respondents halve the lunches into to portions, the majority of lunches contain an insufficient quantity of energy, proteins, carbohydrates, and fats. As regards the degree of variety, lunches usually include broths. Pork meat prevailed in main courses. Sides were often changed. Fried meals were served often. Sweet meals were served more than vegetarian lunches. The variety lacked namely in fish, pulses, fruit, and vegetables. Results achieved imply that respondents prefer meals in the original consistency and do not need any adjustment. It was further found that all of the respondents consume common meals despite dietary measures being indicated for three of the respondents. The results of the thesis may be utilized as an informative source for both lay and professional public.
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Active lifestyle of seniors
Rajnová, Michaela ; Bunc, Václav (advisor) ; Hráský, Pavel (referee)
Title: Active lifestyle of seniors Objectives: The aim of this work is based on the literary analysis determining the design guidelines exercise program for seniors and the establishment of a unit that will include a set of exercises in a selected fit parks and can serve as a tool for instructors or seniors Method: Work will be theoretical, the primary method of data collection will be a literature research. Data collection will be available from the Czech and foreign literature and internet sources Results: Ideal activities appears to be activity of aerobic character on which seniors are adapted to them. Among the most widespread belong walking, now also extended Nordic Walking. Furthe there are outdoor exercises in the nature and on special courses - the fit parks, which are ideal places for outdoor recreation. An important role is the economic aspect - exercise should be cheap in order to be viable every day Keywords: seniors, the old age, physical activity, active lifestyle, active old age, leisure activities, nutrition at the old age, fit park
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Organization of nutrition care in homes for the elderly
Konopická, Olga ; Novák, František (advisor) ; Meisnerová, Eva (referee)
This thesis deals with the organization of nutrition care in homes for the elderly. The thesis itself is divided into two parts, theoretical and practical. The theoretical part focuses on social services, age and changes connected with it, nutrition of the elderly, evaluation of nutritional status and accreditation of nutritional care. In the last part of the theoretical part I deal with the international project NutritionDay worldwide. NDay's vision is to minimize malnutrition in institutional care patients through the systematic collection and analysis of nutritional status data in healthcare facilities around the world. The aim of the practical part of this thesis is to describe the organization of nutritional care in individual facilities and find out the nutritional status of clients in individual facilities by participating in the project nutritionDay worldwide 2018 (nDay) and comparing it with other facilities in the world. A partial objective was to find out the awareness of employees in the nursing section about the organization of nutritional care in their institution and also to obtain more detailed information about nutritional care in individual institutions. To the project nDay held on 15. 11. 2018 were involved three facilities, which I have labeled 1, 2 and 3 for the sake of...
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Assessment of nutritional status of the elderly population living in rest home and at home
SVATOŠOVÁ, Tereza
The bachelor thesis with the title "Assesment of Nutritional Status of the Elderly Population Living in Rest Home and at Home" is concerning problems related to nutrition at old age. The theoretical part of the thesis is focused on the definition of the old age and the changes of an old body associated with nutrition, and also on needs of energy and of individual nutrients. The thesis is also concerning interactions between food and drugs, nutrition disorders at old age and possibilities how to investigate and assess nutritional state. The experimental group was created by 6 elderly people, 3 people were living in Rest Homes for the Elderly and 3 people were living at home. They were all over 65 years of age. The goal was to investigate their nutritional state and to compare the results we received from people living in Rest Homes for the Elderly and people living at home. There was chosen qualitative research form of investigation. We firstly received basic information that concerned anthropometrical data, personal health anamnesis, family anamnesis, etc. in form of semi structured interview. We recorded answers obtained from interviewees' 1 week nutritional questionnaires. There are recorded data of each elderly person received during the interview in the practical part of the thesis, there is also calculated recommended intake of energy and nutrients, calculation of food pattern received from the software program "Nutriservis Professional" and in the end, there are carried out some recommendations. We can see from the results that the elderly fail to have appropriate fluids intake, they do not have enough vegetables, legumes, fish and fish products. Investigated elderly people preferred fats to carbohydrates. However, it is not possible to conclude explicitly based on found results that the nutritional state in the interviewed people from the Rest Home for Elderly is better than in people living at home. But the nutritional patterns of elderly people from Rest Homes for Elderly had better choice of appropriate food and meals were rarely repeated. It is necessary for the Elderly to receive more information on the nutrition so that they can realize that also at their old age it is important to eat proper diet with sufficient quantity so that it will meet the requirements concerning their actual needs. The research result and recommendation can be used by organizations that take care of the elderly people and also by the elderly themselves as the source of information about nutrition and proper diet.
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Nutrition of diabetics in a retirement home
FIDLEROVÁ, Karolína
This bachelor's thesis deals with a diet of seniors with diabetes in a retirement home. Two goals have been set, to evaluate how diet in a retirement home suits biological needs of diabetics and also to evaluate nutritional and energy intake of seniors - diabetics. The thesis is divided into a theoretical and a practical part. The theoretical part deals with the old age and with the physiological changes that occur during it. Another important topics are type 1 and type 2 diabetes, their diagnosis, complications and treatment. This part is concluded by a recommendation for nutrition during old age. I chose qualitative research for this work in which 10 seniors participated. I was recording their food and drink intake for one week. I subsequently used the data recorded for a calculation in the Nutriservis Professional program. I used the data about height, weight and age and I calculated the need for energy and nutrients using the Harris-Benedict equation. I compared the intake of energy and nutrients with their calculated need and current recommendations for diabetes and nutrition for the elderly. The work also incorporates a semi-structured interview about eating habits, food in the retirement home, eating difficulties, etc. The research showed that menus in the retirement home in most of the observed criteria did not meet the needs and recommendations for the seniors with diabetes. The energy and the nutrients intake varied greatly among different days. Most of the clients had higher energy and nutrients intake, but some of them received less than their basal need. There was a lack of protein in some diets of seniors which is very risky for people of this age. The work could be used as a teaching material for dietitians or as a tool for creating menus for retirement homes.
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Nutrition of seniors outside institutional facilities
KOSÍKOVÁ, Monika
Nutrition stays an integral part of life even in old age. The aim of this thesis was to find out what eating habits seniors have in their home environment. The theoretical part of the thesis sums up physiological changes in old age, correct eating recommendations, and it also contains a brief description of chosen diseases. A qualitative research has been chosen for the purpose of this bachelor thesis, eight seniors aged 65 to 75 were addressed in autumn. Semi-structured interviews were carried out with the respondents, consisting of questions about housing, health condition, and nutrition. At the same time, seniors were noting down their weekly eating plans. The practical part at first mentions information provided by the interviews, and calculations of basic eating plan nutrients obtained from the ´Nutriservis Professional´ programme. Individual nutrient intakes were compared to the current recommendations for old age nutrition. Based on the research it was found out that the interviewed seniors lacked knowledge about healthy eating. Seniors have irregular drinking mode, they consume little vegetables, fruits, wholegrain cereals, dairy products, legumes, and fish. They prefer meat, sausages, and white flour products. All seniors had their eating divided into several daily portions, and nobody left out breakfast. Research results may be used in organizations that take care of seniors to improve care, or may serve their relatives, or even seniors themselves to improve their knowledge in the area of proper eating at a higher age.
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Nutritional condition and food intake in seniors living at home
CHARVÁTOVÁ, Pavla
Bachelor thesis entitled "Nutrition status and intake of food in seniors living at home" deals with nutrition of seniors, food intake and their nutritional status. The theoretical part deals first with the basic concepts of aging, important components of food - the need of energy, proteins, fats, carbohydrates, fiber, calcium and vitamin D as well as drinking and eating. Further, the theoretical work describes all changes of gastrointestinal tract from oral to thin and colon and any complications associated with them - malnutrition, obesity, osteoporosis and sarcopenia. The theoretical work also deals with evaluation of seniors' nutrition and especially with BMI, anamnesis, physical, anthropometric, laboratory and special examinations. The research question related to how the nutritional status of seniors living in a couple or seniors living single. A qualitative and quantitative method was used for processing the research part of the bachelor thesis. The research group created 5 seniors living at home aged 65 or higher. The seniors received a printed arc record at the beginning of the study in 14 days, each senior enrolling the type and amount of consumed diet, fluids, and also recording physical activity and time outdoors. For each senior, personal, family, medical history and basic height and weight data were initially identified. All consumed foods and beverages were entered into the "Nutriservis Professional" program, which calculated the intake of energy, protein, fat, carbohydrate, calcium, sodium, iron and vitamin D, then the averages of all results for each nutrient were calculated. These merits were compared with the merits for seniors. The ideal weight was determined using BMI for seniors. For each senior, bioimpedance (a special investigation method) was performed using Tanita bioimpedance scales at Nature House facilities in different cities. Using this special examination method, the ratio of fat, water and non-fat mass in the body of each senior was determined. In this facility, each senior was reconsidered. According to Harris Benedict's formula, the recommended amount of energy, proteins, fats and carbohydrates was calculated. Thereafter, these values were compared to the actual values of energy, protein, fat and carbohydrate taken from seniors' diet during the reference period. The data was processed into tables and plain text with short comments. Of all the results I have received, it can be seen that the nutrition in the elderly monitored does not reach the recommended values. Some seniors have failed to fulfill their daily nutritional needs. He buys and cooks food they taste for them. It does not look for sufficient intake of the necessary nutrients. They are not interested in healthy nutrition.
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The Specificity of Geriatric Patients' Nutritional Needs
Parmová, Eva ; Starnovská, Tamara (advisor) ; Bielaková, Katarína (referee)
The final thesis The Specificity of Geriatric Patients' Nutritional Needs deals with the issue of nutrition at old age and foremost of nutrition of geriatric individuals. These form a special group of patients. The main meaning of this thesis is to report on the investigated issue. This is nowadays due to the ri- sing number of the geriatric patients a very current topic. The thesis has two parts - the theoretical and the practical one. The theoretical part deals with the elucidation of the key terms, description of the diet systems and outlining of the demographical development in the Czech Republic. The thesis also describes the hospital bed capacities for geriatric patients. The practical part compares the approaches to the geriatric patients nutrition described in the domes- tic publications and the diets really provided to the geriatric patients in the Czech Republic. For these pur- poses, two geriatric workplaces were chosen - Clinic of Geriatrics of General University Hospital in Prague and The Department of Geriatrics at the Thomayer Hospital. The focus of the comparison was mainly on the values related to the intake of energy, proteins, saccharides, fats, vitamin D and calcium, iron and zinc mine- rals. In the conclusion and discussion the results of the practical part are summarized and...
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