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Title:Uporaba zgoščevalcev hrane v zdravstveni negi starostnika z motnjami požiranja
Authors:ID Laci, Špela (Author)
ID Mlinar Reljić, Nataša (Mentor) More about this mentor... New window
ID Fekonja, Zvonka (Comentor)
Files:.pdf VS_Laci_Spela_2020.pdf (614,33 KB)
MD5: 5E5A2A3E02003174D41367172D70CFB4
PID: 20.500.12556/dkum/92540622-83d0-4c14-b0e9-dfab5279300f
 
Language:Slovenian
Work type:Bachelor thesis/paper
Typology:2.11 - Undergraduate Thesis
Organization:FZV - Faculty of Health Sciences
Abstract: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.
Keywords:disfagija, zgoščevalci hrane, pacient, prehranski status, dehidracija
Place of publishing:Maribor
Publisher:[V. Živko]
Year of publishing:2020
PID:20.500.12556/DKUM-77173 New window
UDC:616.32-008.1-053.9(043.2)
COBISS.SI-ID:28928515 New window
NUK URN:URN:SI:UM:DK:RUNDD4GE
Publication date in DKUM:21.09.2020
Views:1869
Downloads:399
Metadata:XML DC-XML DC-RDF
Categories:FZV
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Licences

License:CC BY-NC-ND 4.0, Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International
Link:http://creativecommons.org/licenses/by-nc-nd/4.0/
Description:The most restrictive Creative Commons license. This only allows people to download and share the work for no commercial gain and for no other purposes.
Licensing start date:20.08.2020

Secondary language

Language:English
Title:The use of thickeners in nursing care of elderly with dysphagia disorders
Abstract: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.
Keywords:Dysphagia, Food thickeners, Patient, Nutritional status, Dehydration


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