Analysis of the dietary habits and nutritional status of patients with spinal cord injury after nutritional intervention
DOI:
https://doi.org/10.5935/0104-7795.20140025Keywords:
Spinal Cord Injuries, Nutritional Status, Food Habits, Food and Nutrition EducationAbstract
According to the World Health Organization, disability is defined as a restriction of bodily structure or function that is not offset by social measures, with spinal cord injuries (SCI) being a common type of physical disability. Several factors may influence the nutritional status of individuals with SCI, and metabolic complications can lead to a number of acute and chronic changes in the body that are related to the development of chronic diseases and obesity. The evaluation and proper nutritional management of patients with SCI can assist in improving their nutritional status, minimize complications associated with the injury, and facilitate their rehabilitation in the long term. Objective: To evaluate the effect of the nutritional intervention measures used in one nutrition clinic on the eating habits and nutritional status of patients with spinal cord injuries. Method: This was a cross-sectional retrospective exploratory study in which we analyzed the eating habits of all the SCI outpatients in the period from April 2012 to October 2013. Results: 30 patients with mean age of 46 ± 15.29 years were evaluated, 70% of whom were male. After the nutritional intervention there was a reduction in saturated fat intake, a decreased intake of refined grains, and an increased consumption of fruits and vegetables. Conclusion: The study showed the importance of a nutritional intervention in the dietary habits of individuals, and that nutrition education should begin early to prevent complications secondary to the injury.
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