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Naslov: PREHRANA PRI DISFAGIJI Avtorji: ID Šterk, Martina (Avtor) ID Hočevar, Irena (Mentor) Več o mentorju... Datoteke: DIP_Sterk_Martina_2024.pdf (1,50 MB) MD5: 79C2B8AF05EA94064373F6681A673B2E   Jezik: Slovenski jezik Vrsta gradiva: Diplomsko delo/naloga Tipologija: 2.11 - Diplomsko delo Organizacija: UNM FZV - Univerza v Novem mestu - Fakulteta za zdravstvene vede Opis: Izhodišče: Disfagija je motnja požiranja, ki lahko zelo vpliva na kakovost življenja posameznika s to motnjo. To je stanje, pri katerem posameznik težko požira hrano ali tekočino in lahko vodi do številnih zapletov, kot so aspiracija, aspiracijska pljučnica, podhranjenost, dehidracija in drugi zapleti. Pri takšni motnji sta pomembna prehranski pristop in prilagojena prehrana. V diplomski nalogi smo se osredotočili na ustrezno prehransko podporo pri pacientu z disfagijo, kako prilagojena prehrana lahko izboljša prehranski status in zmanjša tveganja za zaplete in izboljša kakovost življenja teh pacientov. Metoda: Uporabljena je bila deskriptivna metoda dela, raziskava pa je bila opravljena s kvalitativno tehniko zbiranja podatkov. Teoretična izhodišča smo predstavili ob pregledu domače in tuje literature, v empiričnem delu pa uporabili predlogo vprašanja za polstrukturirani intervju. Raziskava je potekala med 16. 4. 2024 in 29. 5. 2024, vanjo je bilo vključenih šest pacientov, ki niso več hospitalizirani v bolnišnici. Rezultat: Rezultati raziskave so pokazali, da je prilagojena prehrana pri disfagiji izredno pomembna. S prilagojeno prehrano se preprečuje aspiracijo, podhranjenost in dehidracijo ter s tem pripomore k izboljšanju kakovosti življenja. S tem je tudi pomembno sodelovanje pacienta in njegovih svojcev pri prilagoditvi in pripravi prehrane. Raziskava je tudi potrdila, da so pacienti seznanjeni s prilagojeno prehrano pri disfagiji s strani multidisciplinarnega tima. Razprava: V raziskavi smo ugotovili, da je prilagojena prehrana ključnega pomena pri pacientih z disfagijo, saj se z njo preprečujejo njeni zapleti in vpliv na socialno okolje. Pacienti so znanje in veščine o prehranjevanju pridobili s pomočjo multidisciplinarnega tima. Ključne besede: prehrana, disfagija, varno požiranje, preprečevanje zapletov, prilagojena prehrana Leto izida: 2024 PID: 20.500.12556/ReVIS-10828  COBISS.SI-ID: 212176387  Datum objave v ReVIS: 28.09.2024 Število ogledov: 128 Število prenosov: 4 Metapodatki:    Citiraj gradivo Navadno besedilo BibTeX EndNote XML EndNote/Refer RIS ABNT ACM Ref AMA APA Chicago 17th Author-Date Harvard IEEE ISO 690 MLA Vancouver : Kopiraj citat

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Sekundarni jezik

Jezik:	Angleški jezik
Naslov:	NUTRITION IN DYSPHAGIA
Opis:	Background: Dysphagia is a swallowing disorder that can greatly affect the quality of life of individuals with this disorder. This is a condition in which an individual has difficulty swallowing food or liquid and can lead to a number of complications such as aspiration, aspiration pneumonia, malnutrition, dehydration and other complications. Dietary approaches and a personalised diet are important in such a disorder. In our thesis, we focused on appropriate nutritional support in a dysphagia patient, how a personalised diet can improve the nutritional status, reduce the risk of complications and improve the quality of life of these patients. Method: The descriptive method of work was used and the research was carried out using a qualitative data collection technique. Theoretical backgrounds were presented by reviewing national and foreign literature, and the empirical part was based on a question template for a semi-structured interview. The research was carried out between April 16th 2024 and May 29th 2024, including six patients who are no longer hospitalised. Result: The results of the research showed that a personalised diet is extremely important for dysphagia. It prevents aspiration, malnutrition and dehydration and thus helps to improve the quality of life. With this, the cooperation of the patient and his relatives in the adjustment and preparation of the diet is also important. The research also confirmed that patients are informed about the personalised diet for dysphagia by the multidisciplinary team. Discussion: In the research, we found that a personalised diet is crucial in patients with dysphagia, as it prevents its complications and its impact on the social environment. Patients acquired nutritional knowledge and skills with the help of the multidisciplinary team.
Ključne besede:	diet, dysphagia, safe swallowing, prevention of complications, personalised diet

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