The eating habits of patients treated at a Provincial Mental Health hospital in Cordoba, Argentina.

Abstract

In patients treated in Mental Health services, there is a high prevalence of overweight and obesity, associated with changes in lifestyle, derived from the social, emotional and economic impact of their disorder. In people with mental illnesses, the diet is modified by the pathology within a greater or lesser destructuring of the set of adaptive guidelines.

The aim of this study was to analyze the eating habits of people with mental illnesses in consultation at the Provincial Neurosychiatric Hospital of the city of Córdoba and establish relationships between them and the socioeconomic and clinical variables.

A simple, transversal, non-experimental correlational design was used. The sample was non-probabilistic (intentional) of 130 patients of both sexes, over 18 years of age, consulted at the Hospital during December 2015 to February 2016. Data were analyzed by Chi-square test, 95%.

There was an average BMI of 27.03 ± 0.40, with a high prevalence of overweight (44.6%) and physical inactivity (66.2%). In general, there was a low consumption of dairy products, eggs, meats, fruits, vegetables and water and a high consumption of sugar, bread, cereals, potatoes, pasta and legumes according to GAPA 2016. Meat consumption was normal in both those who received a pension and food aid (46.2% vs. 47.6%), while the consumption of sweets was slightly higher in those who received a pension (54.5%). Vegetable consumption was low in 100% of those who lived in the non-family type home. Those who pecked had an inadequate nutritional status (74.5%); those who consumed anxiolytics did not peck (75%) and had a low consumption of meats (52.9%), those who consumed antipsychotics had an appetite for sweets (61.5%) and those who consumed anticyclics had a low consumption of vegetables (100%) and normal water consumption (57.1%). Another finding of interest was the high prevalence of unemployment in those with schizophrenia (85.7%).

There are inadequate eating habits in people with mental illnesses, differing according to socioeconomic and clinical characteristics. It is necessary to interdisciplinarily address the situation of each patient, to achieve adequate adherence to the treatment and favor changes in behaviors that can be sustained over time.