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Food intolerances and allergies in children from the perspective of nursing staff
KREJSOVÁ, Lucie
Food intolerance is a condition where there is an absence of a substance or a group of substances that under physiological conditions help to process food. Food intolerances are manifested by a wide range of symptoms and can be caused by a number of factors. If a child develops a food intolerance, his organism is unable to digest and process the given food due to the absence of a certain substance, and thus a number of clinical symptoms arise, which in most cases concern several organ systems. In contrast to food allergy, food intolerance is directly dependent on the amount of the inciting substance ingested and the onset of clinical symptoms. For food intolerances in less sensitive individuals, even a trace amount of the problematic food may not cause any clinical symptoms. It is even recommended that a child patient who suffers from food intolerance does not follow an elimination diet, but should include a small amount of the problem food in the diet. This is to prevent the maintenance of unwanted sensitization. Among the well-known symptoms of food intolerance are diarrhea, abdominal pain, but less well-known symptoms include fatigue, headaches, migraines or musculoskeletal problems. For the treatment of lactose intolerance are dietary supplements currently available on the market, which are taken with food and contain lactase, an enzyme that helps break down lactose (milk sugar), so the patient can also consume foods that contain lactose. Currently, it is still difficult to understand the pathophysiology of some food intolerances, and for that reason they can be dangerous in children. On the other hand, food allergy is a condition where an inappropriate and unwanted reaction of the child patient's immune system occurs. The development of food allergy is influenced by the genetic predisposition of the child patient, but also by his environment. Food allergies can cause mild, but also very serious body reactions. Therefore, unlike food intolerance, it is recommended to follow an elimination diet and avoid even trace amounts of the allergen. Food allergies can cause a life-threatening condition called anaphylactic shock, which can lead to the subsequent death of a child patient. Therefore, it is important that such patients follow a strict diet and that their surroundings, including parents and nursing staff, know the typical symptoms of anaphylactic shock. Clinical symptoms of food allergy include problems with the gastrointestinal tract, respiratory problems or skin symptoms, which include atopic dermatitis. Breastfeeding and the nutrition of a lactating mother play an important role in the prevention of food allergy, because important microbial colonization of the child's intestines occurs during breastfeeding. For children, it is important to know that food allergies disappear spontaneously in most of them over time, most often around school age. The aim of this bachelor's thesis was to find out how nurses care for a child patient who suffers from a food allergy or intolerance and to find out what knowledge nurses have about food allergies and intolerances. Qualitative research was conducted using a semi-structured interview method. For better processing, the interviews were anonymously recorded on a dictaphone and then transcribed into written form. The results of the qualitative investigation were analyzed using the pencil and paper method. Furthermore, the results were categorized into five categories. Categorization: Symptoms, Food allergies, Knowledge, Anaphylactic shock, Specifics of nursing care. The categories are further divided systematically according to the resulting answers of the female respondents into another eleven subcategories. The results are clearly divided into tables and schemas. The research showed that nurses know the specifics of nursing care for children with food allergies or intolerances, but the mapped knowledge of nurses about food allergies and intolerances is insufficient.
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Stravovací návyky ve školní jídelně u žáků střední odborné školy
Mošaťová, Tereza
This bachelor thesis is focused on the eating habits of vocational high school students. The work consists of two parts, theoretical and practical. The aim of the theoretical part is to describe the diet of students in the school cafeteria and the specifics of adoles-cents’ diet, further to define terms such as consumer basket, veganism, vegetarianism, food allergies, food pyramid, etc. The methods used in the theoretical part are a review of scientific literature, creating notes, followed by their analysis and synthesis. In the practical part, the aim is to elicit the degree of satisfaction of students with the offer of food in the school cafeteria. We are also interested in aspects of the motivations of students to eat in the school cafeteria, whether they are satisfied with the choice of meals or what meals they would welcome, as well as what are the meal choices for stu-dents with special eating habits. A quantitative strategy and a questionnaire method were used. The questionnaire was designed for the purposes of our survey. The respond-ents are students of a selected high school in South Moravia. The results are presented in tables. The conclusion of the bachelor thesis contains the results, the literature used and appendices. Conclusions and draft recommendations for pedagogical practice are formu-lated.
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The Allergen Labeling in Food Products
Hrubová, Petra ; Dlouhý, Pavel (advisor) ; Hrnčířová, Dana (referee)
This bachelor's thesis named "The Allergen labeling in Food products" focuses on the topic of food allergies. In the theoretical part there are described the food allergens that are subjected to a mandatory labeling by Czech law. There are also stated the possibilities of allergen labeling of packaged or non-packaged foodstuffs and meals. It explores the aspect of each allergen and its effects on the health of sensitive people. The practical part is based on the laboratory analysis results of several meals that were sampled in different types of dining facilities. It shows to what extent the mandatory allergen labeling is fulfilled and whether it is correct. It was observed the information about food allergens was given, though it was often not complete, and some meals did contain an allergen that was not declared to the customer. This observation is corresponding to a similar investigation done by the Public Health Office in Vysočina district in Jihlava.
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Nutrition of children with special dietary needs at kindergarten
HOLOVÁ, Martina
The theoretical part of the bachelor thesis contains chapters on elementary information and diets in food allergies and diseases connected to special diets - celiac disease, lactose intolerance, diabetes. In addition, information on Nutrition of children preschool children at kindergartens. The methodical part deals with special nutrition at kindergartens to children who need it for health reasons. The research was carried out using a quantitative method, using a questionnaire. Directors of kindergartens responded to questions about the scope of providing a special (dietary) nutriment for children with special dietary needs.
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Food allergies and its influence on nutrition of contemporary Czech family
Vanišová, Barbora ; Marádová, Eva (advisor) ; Dohnal, Karel (referee)
TITLE: Food allergies and its influence on nutrition of contemporary Czech family AUTHOR: Barbora Vanišová DEPARTMENT: Department of Education SUPERVISOR: PaedDr. Eva Marádová, CSc. ABSTRACT: This bachelor thesis deals with the issue of food allergies and their effect on the nutrition of contemporary czech family, along with the possibilities how to handle the negative impact that allergies could have on the composition of the diet. The theoretical part predominantly concentrates on the food allergies as a whole, their symptoms, types, prevention, diagnosis and treatment; the practical part uses a questionnaire survey to investigate the condition of allergies in czech families, knowledge of them among families with an allergic member and also in general public, and the attitude to diet in terms of its change in families with allergic members. In the practical part the thesis as well researches, if there is a positive or negative impact of food allergies on the composition of czech families' diet, and evokes possible solutions, how the diversification of the diet considering the food allergies could be attained. KEYWORDS: Allergies, food, family nutrition, food allergies, Czech family
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