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Objective: The bachelor's thesis deals with the awareness of general nurses about the treatment of celiac disease. The first chapter of the theoretical part is focused on the digestive system, small and large intestine. The following chapter is devoted to the definition of celiac disease, its history and clarification of the concept of gluten. The next chapter presents the symptoms, diagnosis and treatment of celiac disease and the health risks associated with it. The fourth chapter is devoted to gluten-free foods, their labeling, basic rules for buying gluten-free foods and preparing gluten-free food. The fifth chapter is focused on the contributions of health insurance companies to gluten-free food. The following chapter deals with the hospitalization of a celiac in a medical facility and provides some tips for hospitalization. The last chapter of the theoretical part deals with education, the role of the general nurse in the education of patients with celiac disease, forms of education and lists the most common myths associated with celiac disease. In the empirical part, the first goal was to map the awareness and knowledge of general nurses about celiac disease, its symptoms, manifestations and treatment. The second goal was to map the specifics of nursing care for patients with celiac disease. Method of achieving the goal: The set goals were achieved through a research survey, which was carried out using a qualitative approach, the method of questioning. The method of semi-structured interview was chosen for data collection. The examined group consisted of eight general nurses working in inpatient departments at the Tábor Hospital, a.s. Scientific benefits of the work: The research shows that general nurses have awareness and knowledge of celiac disease, its symptoms, manifestations and treatment, although the answers to some questions were only partial, sometimes inaccurate and in minimal cases incorrect. The identified specifics of nursing care for celiacs can be used in hospital facilities to improve the quality of care provided. Furthermore, the work can be used by people who are interested in obtaining information related to celiac disease and a gluten-free diet. Acquired knowledge and conclusions: The research survey revealed the specifics of nursing care for people with celiac disease, which are mainly associated with the gluten-free diet provided. Furthermore, celiac disease has been found to be incorrectly associated with allergies.

In numerous recommendations for nutrition of persons suffering from Celiak disease caused by permanent gluten intolerance, it is pointed out that meat products should be avoided due to potential hidden presence of gluten. So, the choice and product range is considerably limited to such consumers. The objective of our study was to acquire insight into objective presence of gluten as risk for consumers suffering from gluten intolerance, based on analytical data obtained in our own examination of frankfurter type sausages, as the most present type of fine ground cooked sausages manufactured by domestic producers. Of total 24 samples of frankfurter type sausages purchased in retail shops, and produced by 16 large meat processing companies in Serbia, three were specifically declared as gluten-free. In the study it was established that gluten content in products was below 20 mg/kg (5,50 mg/kg; 13,90 mg/kg and below 1,0 mg/kg), which is in compliance with requirements for this type of food product and confirmed their safety from the aspect of health. One of the analyzed products had declared in the list of ingredients gluten. In the analysis it was established that it contained 22400,00 mg/kg of gluten, which is in compliance with quantities usually used for technological purposes. Twenty samples analyzed had no information pertaining to gluten utilization as potential ingredient. In the analysis of these products the presence of gluten in various quantities was established (from lt 1,00 mg/kg - 44,00 mg/kg). U mnogim preporukama za ishranu obolelih od celijačne bolesti, nastale usled permanentne intolerancije na gluten, naglašava se da treba izbegavati konzumiranje proizvoda od mesa zbog mogućeg prikrivenog prisustva glutena. Samim tim, izbor i asortiman proizvoda takvim potrošačima je znatno ograničen. Cilj našeg rada je bio da se na osnovu analitičkih podataka, dobijenih ispitivanjem viršli, kao najzastupljenijih fino usitnjenih barenih kobasica domaćih proizvođača, dobije uvid u realno prisustvo glutena koji predstavlja rizik za potrošače sa intolerancijom na gluten. Od ukupno 24 uzorka viršli kupljenih u maloprodajnim objektima, a proizvedenih u 16 velikih industrijskih pogona u Srbiji, tri proizvoda su bila posebno deklarisana da ne sadrže gluten. Ispitivanjem je utvrđeno da je sadržaj glutena u njima ispod 20 mg/kg (5,50 mg/kg; 13,90 mg/kg i manje od 1,0 mg/kg), što odgovara zahtevima za takve vrste prehrambenih proizvoda i potvrđuje njihovu zdravstvenu bezbednost. Jedan proizvod je u spisku sastojaka imao deklarisan gluten. Analizom je utvrđeno da sadrži 22400,00 mg/kg glutena, što odgovara količinama koje se uobičajeno koriste, iz tehnoloških razloga. Dvadeset ispitanih uzoraka viršli nije imalo podatak o upotrebi glutena kao eventualnog sastojka. Ispitivanjem tih proizvoda utvrđeno je prisustvo glutena u različitim količinama (od lt 1,00 mg/kg - 44,00 mg/kg).