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Organic Foods in Diets of Patients with Alzheimer’s Disease

Author

Listed:
  • Szymon Dziuba

    (Department of Labour, Capital and Innovation, Wroclaw University of Economics and Business, Komandorska 118/120, 53-345 Wrocław, Poland)

  • Anna Cierniak-Emerych

    (Department of Labour, Capital and Innovation, Wroclaw University of Economics and Business, Komandorska 118/120, 53-345 Wrocław, Poland)

  • Blanka Klímová

    (Department of Applied Linguistics, Faculty of Informatics and Management, University of Hradec Králové, Hradecká 1249/6, 500 03 Hradec Králové, Czech Republic)

  • Petra Poulová

    (Department of Informatics and Quantitative Methods, Faculty of Informatics and Management, University of Hradec, Králové, Hradecká 1249/6, 500 03 Hradec Králové, Czech Republic)

  • Piotr Napora

    (NZOZ Center of Clinical Research, Długosza 4, 51-162 Wrocław, Poland)

  • Sylwia Szromba

    (NZOZ Center of Clinical Research, Długosza 4, 51-162 Wrocław, Poland)

Abstract

Sustainable consumption is increasingly being promoted in the face of the decreasing amount of natural resources in the world. In general, sustainable consumption means using products and services that meet human basic needs while minimizing the consumption of natural resources and reducing waste. At this point, it is worth noting that the production of organic foods is conducive to the development of sustainable consumption through, e.g., natural methods of production, without the use of artificial fertilizers and crop protection chemicals. Nowadays, more and more emphasis is put on the correlations between health and diets. Consumers who care for their health often choose organic food. Therefore, the focus of this study was on the identification and presentation of the interest in organic foods among people who provide care to patients with Alzheimer’s disease. In order to achieve this aim, the theoretical part of the study attempted to demonstrate, on the one hand, the benefits of organic food and, on the other hand, the specific nutrition of patients with Alzheimer’s disease. The achievement of the study aim was supported by the analysis of the related literature, including the results obtained by other authors. The results of the authors’ own survey conducted in 2017–2018 were also used, with the respondents being the carers and potential carers of patients with Alzheimer’s disease and medical specialists. A statistical analysis was also carried out, including Pearson’s test analysis and a correspondence analysis. The literature survey and empirical examinations led to the conclusion that organic food is characterized by health benefits which should be taken into consideration during planning of diets for patients with Alzheimer’s disease. Carers indicated the deficiency of knowledge concerning demanded diet components. They intuitively perceive the need for using organic food due to its health benefits and for the implementation of the principles of sustainable consumption. Carers are unable to identify the values which would help improve the health of patients with Alzheimer’s disease.

Suggested Citation

  • Szymon Dziuba & Anna Cierniak-Emerych & Blanka Klímová & Petra Poulová & Piotr Napora & Sylwia Szromba, 2020. "Organic Foods in Diets of Patients with Alzheimer’s Disease," Sustainability, MDPI, vol. 12(4), pages 1-17, February.
    • Handle: RePEc:gam:jsusta:v:12:y:2020:i:4:p:1388-:d:320241
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    References listed on IDEAS

    as
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