Full-text resources of CEJSH and other databases are now available in the new Library of Science.
Visit https://bibliotekanauki.pl

Results found: 2

first rewind previous Page / 1 next fast forward last

Search results

Search:
in the keywords:  nutritional education
help Sort By:

help Limit search:
first rewind previous Page / 1 next fast forward last
1
Publication available in full text mode
Content available

Knowledge and Perceived Quality of Nutrition Care amongst Nurses

100%
Alagem Mizrahi A., Waszyńska K.
Studia Edukacyjne
|
2020
|
issue 58
291-313
PL
Purpose: This study was conducted on nurses from The Sheba Medical Center. The purpose of the study was to investigate nurses’ evaluation of the importance of a nutrition assessment, (b) nurses’ knowledge of nutrition care and (c) nurses’ evaluation of the quality of nutrition care in their department. Design: The study was a quantitative correlational study performed in a university-affiliated, teaching hospital. Methods: Data were collected via a digital questionnaire through head nurses, from 203 nurses and analyzed by frequencies, means and Pearson correlations, independent t-tests, oneway ANOVA and stepwise such as the ability of patients to feed themselves, chew and swallow, multiple linear regression were performed to determine predictors observing whether a patient finishes a meal and offering assistance of nurses’ responses where needed. Findings: Importance of nutritional assessment is positively and significantly correlated to knowledge of nutritional care and quality of nutritional treatment. Female nurses’ knowledge is significantly higher than male. Senior nurses’ knowledge is higher than less senior nurses. Nurses who participated in emergency care training have a significantly higher level of knowledge than nurses who did not participate in this course. Knowledge of nutritional care is not significantly correlated to quality of nutritional treatment. It is important to introduce the role of nurses regarding nutritional care within their departments to doctors and dietitians, as well as involving them in building the intervention course. Conclusions: These findings highlight the importance of checking the quality of nurses’ educational knowledge and improving it through an intervention with specified training surrounding knowledge regarding nutrition, including learning and training.
2
Content available remote

Ślad węglowy w zrównoważonym łańcuchu żywnościowym i jego znaczenie dla konsumenta żywności

73%
Konieczny P., Mroczek E., Kucharska M.
Journal of Agribusiness and Rural Development
|
2013
|
issue 3(29)
EN
Freshness, sensory attributes and food safety are currently indicated as main criteria in respect to food purchasing decisions. However, growing number of consumers are ready to choose also environmentally friendly food products. Carbon Footprint (CF) expressed in CO2 equivalent of greenhouse gas emission seems to be an innovative indicator useful to evaluate environmental impacts associated with production and distribution of food. The review carried out in this study is based mainly on data presented in papers and reports published in recent decade, including some opinions available on various internet websites. In this study are discussed some examples of CF values calculated both, production of primary raw materials, food processing stages, final products transporting and activities taken during food preparation in the household, as well. The CF indicator offers also a new tool to promote disposition of food products distributed e.g. through big international supermarket chains. Mostly due to the suggestion of ecological institutions, direct comparison of CF values for different food products leads even to postulate almost total elimination of less eco-friendly animal origin food (like red meat) from the diet of typical consumer. So, improving the state of consumers education in respect to environmental issues of whole food chain might effect not only their eating habits but also their health.
PL
Kryteriami, którymi kieruje się obecnie konsument w wyborze żywności, są przede wszystkim: świeżość, cechy sensoryczne oraz bezpieczeństwo zdrowotne. Jednocześnie rośnie jednak liczba osób wybierających produkty, które wytworzono maksymalnie dotrzymując wymagań ochrony środowiska. Do oceny takich oddziaływań w zakresie produkcji i dystrybucji żywności można obecnie wykorzystać tzw. ślad węglowy (ang. carbon footprint = CF). Niniejsza praca stanowi syntetyczny przegląd zastosowań CF w oparciu o dostępne źródła literaturowe i zasoby internetowe. Przykłady dotyczą oceny oddziaływań środowiskowych podczas pozyskiwania surowców rolnych, wytwarzania żywności, transportu gotowych produktów, a także czynności związanych z przygotowywaniem posiłków w kuchni. Duże sieci handlowe sięgają do opisu sprzedawanych produktów za pomocą wskaźnika CF, a w oparciu o jego porównania pojawiają się postulaty zastąpienia w diecie przeciętnego konsumenta produktów pochodzenia zwierzęcego przez produkty roślinne. Większa wiedza ekologiczna konsumentów na temat śladu węglowego w produkcji, przetwórstwie i dystrybucji żywności może zatem prowadzić do korzystnych, prozdrowotnych zmian ich dotychczasowych nawyków i wyborów żywieniowych.
first rewind previous Page / 1 next fast forward last
JavaScript is turned off in your web browser. Turn it on to take full advantage of this site, then refresh the page.