20.500.12556/DKUM-77173 Uporaba zgoščevalcev hrane v zdravstveni negi starostnika z motnjami požiranja The use of thickeners in nursing care of elderly with dysphagia disorders Uvod: Podhranjenost in dehidriranost sta najpogostejša problema, ki se pogosto pojavita v starosti, zaradi oslabljenega požiranja in povzroča negativne vplive na zdravje. Veliko starostnikov z motnami požiranja uporablja zgoščevalce hrane. Opisali smo glavne značilnosti uporabe zgoščevalcev hrane in analizirali mnenja uporabnikov. Raziskovalne metode: Izveden je bil integrativni pregled strokovne in znanstvene literature. Uporabljena je deskriptivna metoda dela. Literaturo smo iskali v bazah podatkov: Medline/CINAHL, Science Direct, Wiley, PubMed, Web of Science in SAGE, glede na vključitvene in izključitvene kriterije oblikovane na osnovi raziskovalnega vprašanja. Potek iskanja je prikazan s pomočjo PRISMA diagrama po metodi vsebinske analize. Rezultati: Analizirali in pregledali smo 15 člankov. Oblikovali smo glavne vsebinske kategorije: Razširjenost uporabe zgoščevalcev hrane; Določevanje gostote tekočine; Uživanje zgoščene tekočine; Ocena hidracije/prehranskega statusa in Prednosti uporabe zgoščevalcev. Avtorji opozarjajo na razlike v pripravi hrane/tekočine, saj ni standardnih algoritmov za pripravo in uporabo. Hrano z zgoščevalci opisujejo kot neokusno, zrnato. Razprava in sklep: Ob pravilni uporabi veljajo zgoščevalci hrane kot učinkovit pripomoček pri osebah z motnjami požiranja. Ob nepravilni uporabi lahko pride do nenamernih zapletov in zmanjšanja kakovost življenja. Prednostna naloga zdravstvenih delavcev je ocenjevanje potreb po uporabi zgoščevalcev hrane. Medicinske sestre imajo premalo znanja za odmerjanje in pripravo zgoščenih tekočin/hrane, upoštevati morajo navodila uporabe in naročila zdravnikov. Priporoča se več raziskav in poučevaja zdravstvenih delavcev iz področja prehrane in dodatkov za prehranjevanje starostnikov z motnjami požiranja. Introduction: Malnutrition and dehydration are the most common problems that often occur in old age, due to impaired swallowing and causing negative health effects. Many older people with swallowing disorders use food thickeners. We described the main characteristics of the use of food thickeners and analysed the opinions of users. We aimed to present the characteristics of the use of food thickeners in older people. Research methods: An integrative review of the literature was conducted. The descriptive method was used. The databases Medline / CINAHL, Science Direct, Wiley, PubMed, Web of Science and SAGE, COBISS, were searched according to the inclusion and exclusion criteria based on the research question. The search process was present with the PRISMA flow chart. The content analysis of data was used. Results: 15 articles were included in the analysis. The main content categories were developed: Prevalence of the use of food thickeners; Determination of fluid density; Consumption of concentrated liquid; Assessment of hydration / nutritional status and Benefits of using thickeners. There is evidence in differences in food/liquid preparation, as there are no standard algorithms for preparation and use. Food with thickeners is described as tasteless and grainy. Discussion and Conclusion: Food thickeners are considered an effective aid for people with swallowing disorders if used properly. Improper use can lead to unintentional complications and reduced quality of life. The healthcare professionals should firstly assess the need for food thickener use. Nurses do not have enough knowledge to prepare liquids/food. More research is recommended. Also, more educations of health professionals in the field of nutrition and nutritional supplements are needed. disfagija zgoščevalci hrane pacient prehranski status dehidracija Dysphagia Food thickeners Patient Nutritional status Dehydration true true false [V. Živko] Slovenski jezik Angleški jezik Diplomsko delo/naloga 2020-08-20 04:44:15 2020-09-21 10:10:03 2024-07-18 09:41:01 2020-09-22 03:13:18 2020 0 Maribor 0 0000-00-00 NiDoloceno NiDoloceno NiDoloceno 0000-00-00 0000-00-00 0000-00-00 616.32-008.1-053.9(043.2) 28928515 URN:SI:UM:DK:RUNDD4GE VS_Laci_Spela_2020.pdf VS_Laci_Spela_2020.pdf 1 5E5A2A3E02003174D41367172D70CFB4 38964db26de9bb7e2729dc605b227b028e531fb1a8aec1a9f9c24ea4745f9b31 d8f8bc4e-7c11-11eb-bb7a-00155d0001ca 20.500.12556/dkum/92540622-83d0-4c14-b0e9-dfab5279300f https://dk.um.si/Dokument.php?lang=slv&id=145985 Fakulteta za zdravstvene vede 0 0 0