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Title:Prehrana bolnikov s karcinomom prebavil
Authors:Krevh, Jožica (Author)
Lahe, Milica (Mentor) More about this mentor... New window
Topler, Vladimir (Co-mentor)
Files:.pdf VS_Krevh_Jozica_2011.pdf (1,23 MB)
 
Language:Slovenian
Work type:Undergraduate thesis (m5)
Organization:FZV - Faculty of Health Sciences
Abstract:Rak prebavil je skupina tumorjev, ki nastajajo na požiralniku, želodcu, debelem črevesu, danki, trebušni slinavki, v jetrih in žolčniku. Prognoze zdravljenja so spremenljive in so odvisne od specifičnosti vrste raka. Na razvoj in potek bolezni vplivata tudi prehrana in življenjski slog. Pri bolnikih z rakom prebavil sta pogosti podhranjenost in kaheksija, posebej v času zdravljenja z agresivnimi oblikami (kemoterapija, obsevanje). Individualna prehranska obravnava bolnika z rakom in prehranska intervencija sta pomembni za zmanjšanje in nadaljnje izgubljanje telesne celične mase. Predstaviti pomen pravilnega prehranjevanja bolnikov s karcinomom prebavil in pokazati v kolikšni meri sta soodvisna uspešnost okrevanja in način prehranjevanja med in po bolezni. Hkrati je namen tudi z raziskavo ugotoviti seznanjenost in informiranost bolnikov o uživanju zdrave prehrane in kaloričnih napitkov po operaciji in vlogo zdravstvenega osebja pri tem. V diplomskem delu smo uporabili deskriptivno metodo. Teoretična izhodišča smo predstavili s pomočjo analize literature. Za zbiranje, analizo ter interpretacijo podatkov v raziskovalnem procesu smo uporabili anketni vprašalnik, ki zajema vprašanja zaprtega tipa. V raziskavo je bilo vključenih 40 bolnikov. Podatki raziskave kažejo, da so bolniki dobro informirani o pomenu in načinu zdravega prehranjevanja. Večina informacij je še vedno posredovana ustno. Pri osveščanju ima strokovno zdravstveno osebje v primerjavi z drugimi oblikami in možnostmi glavno in najpomembnejšo vlogo.
Keywords:kronične nenalezljive bolezni, dejavniki tveganja, zdrava prehrana, prehranska priporočila, promocija zdravega načina prehranjevanja.
Year of publishing:2011
Publisher:[J. Krevh]
Source:Maribor
UDC:616-006-613.2
COBISS_ID:1720228 Link is opened in a new window
Views:2288
Downloads:309
Metadata:XML RDF-CHPDL DC-XML DC-RDF
Categories:FZV
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Secondary language

Language:English
Title:Nutrition in patients with gastrointestinal cancer
Abstract:Gastrointestinal cancer is a group of tumours that form on oesophagus, stomach, large intestine, rectum, pancreas, livers and gall bladder. The treatment prognoses are variable and depend of cancer type specificity. Development and course of disease is influenced also by nutrition and lifestyle. With gastrointestinal cancer patients malnutrition and cachexia are common, especially in time of treatment with aggressive forms (chemotherapy, irradiation). Individual nutrition treatment of a cancer patient and nutrition intervention is important for reduction and further loss of body cell mass. To present the meaning of proper eating of gastrointestinal carcinoma patients and to show to what extent the recovery success and proper eating are interdependent during and after the disease. Simultaneously, the purpose is also to establish with research the familiarity and awareness of patients on healthy food and calorific beverages consumption after surgical operation, and the role of medical staff during the course. In the diploma we used descriptive method. Theoretical starting points are presented by means of literature analysis. For gathering, analysis and interpretation of the data in the process of research we used questionnaire that included questions of closed type. The research included forty patients. The research data show that patients are well informed about the meaning and the way of healthy eating. Most information is still given orally. With rising awareness, the expert medical staff, in comparison with other forms and possibilities, has the main and most important role.
Keywords:chronic infectious diseases, risk factors, healthy nutrition, dietary recommendations, promotion of healthy eating.


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