Implementation of the patient education about cardiovascular risk factors into a daily routine of the Cardiology Unit of the hospital

Naudžiūnas, Albinas; Jankauskienė, Laima; Kalinauskienė, Eglė; Pilvinis, Vidas

doi:10.1016/j.ypmed.2005.01.012

Cited by 9 publications

(7 citation statements)

References 17 publications

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“…As mentioned in the Introduction, preventative treatment of cardiac events and overall mortality includes a diet rich in vegetables, fruits, grains and polyunsaturated fat and low in saturated fat. But despite this, many cardiology patients are still lacking sufficient knowledge of a proper diet26 , 27. The present study supports this lack of knowledge, by showing that a free choice of meals including fatty food items promote fat intake and that this was positively associated with BMI.…”

Section: Discussionsupporting

confidence: 76%

“…The present study supports this lack of knowledge, by showing that a free choice of meals including fatty food items promote fat intake and that this was positively associated with BMI. This underlines the importance for hospitals in general to be strong proponents for a preventable lifestyle, during a period where it has been shown possible for the staff to improve the patients' awareness of cardiovascular risk factors27 , 28, Also, assistance with choice of food is not only imperative to prevent undernourished patients from choosing foods which are inadvisable with respect to their clinical condition24, but also for the overweight cardiology patients. The fatty food items from the à la carte menu mostly consisted of saturated fat from meat, cream and butter.…”

Section: Discussionmentioning

confidence: 99%

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The effect of conventional v. à la carte menu on energy and macronutrient intake among hospitalized cardiology patients

Larsen

Toubro

2007

Br J Nutr

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Undernutrition among hospitalized patients is highly prevalent. In contrast, the obesity pandemic is increasing in prevalence among all, including cardiology patients. The dietary challenge during hospitalization is to provide a healthy diet that stimulates the appetite and is suitable for both patients at risk of undernutrition and of cardiovascular events. The aim of the present study was to compare energy and macronutrient intake between a conventional hospital menu (Fixed) with a concept providing free serving hours and ad libitum intake à la carte (Free) among cardiology patients. The comparison was done between concepts for all lean (BMI , 25 kg/m 2 ) and overweight and obese (BMI $ 25 kg/m 2 ) patients and subgroups. Food intake was registered during a 3-week period on Fixed for forty-eight randomly selected patients and later by two similar time periods on Free1 for twenty-eight and Free2 for thirty-seven other patients. Free compared with Fixed increased the energy intake -but not above requirement -among the obese only (P, 0·001; Free v. Fixed). This was explained by an increase in the relative fat intake of 50 % (P,0·001) and 37 % (P, 0·001) for Free1 and Free2 respectively. During Free1, the relative fat intake correlated positively with BMI (r 0·6; P, 0·01), and the relative carbohydrate intake negatively with BMI (r 20·7; P,0·01); the same pattern was seen during Free2, although insignificant. We conclude that the introduction of an ad libitum à la carte kitchen (Free) to cardiology patients slightly increases the average nutritional intake, but contains a potential health hazard for overweight cardiovascular patients, due to the selection of high-fat dishes and decreased carbohydrate intake. This emphasises the need for improvement in fat sources and in dietary advice when an ad libitum concept is applied during hospitalization. Cardiology patients: Fat intake: Hospital menusUndernutrition among hospitalized patients is highly prevalent and in focus 1,2 in Denmark 3,4 , and associated with morbidity and mortality 5,6 . However, in spite of the high focus on undernutrition during hospitalization, it is important not to ignore the increasing prevalence of obesity in cardiology patients. Among cardiology patients -independently of their actual weight -10 -30 % will be diagnosed as undernourished and treated as such, whereas up to 80 % are overweight or obese 7 .Diet is a major modifiable risk factor for morbidity and mortality especially for cardiovascular patients, with or without overweight. A comprehensive tertiary prevention strategy to reduce cardiac events includes a diet rich in vegetables, fruits, grains and polyunsaturated fat and low in saturated fat 8 -10 . The official Danish nutritional guidelines for institutions recommend a macronutrient composition of 18 % energy from protein, 40 % energy from fat and 42 % energy from carbohydrate and for well-nourished diabetic, obese or cardiovascular patients of 10-15 % energy from protein, 30 % energy from fat and 55 -60 % energy from carbohydrat...

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Section: Discussionsupporting

confidence: 76%

Section: Discussionmentioning

confidence: 99%

The effect of conventional v. à la carte menu on energy and macronutrient intake among hospitalized cardiology patients

Larsen

Toubro

2007

Br J Nutr

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“…As such, twenty seven articles met the inclusion criteria. Three articles described the same intervention study (Cooke, Mattick, & Walsh, 2001b;Cooke, Mattick, & Walsh, 2001a;Campbell, Walsh, Sanson-Fisher, Burrows, & Stojanozski, 2006) which resulted in 25 studies being included in the review (Zhang et al, 2005;Wolfenden et al, 2005b;Williams, Schmaltz, Morton, Koss, & Loeb, 2005;Walsh, Redman, Byrne, Melmeth, & Brinsmead, 2000;Stoeckle-Roberts et al, 2006;Schnoll et al, 2003;Rigotti et al, 1997;Puska, Barrueco, Roussos, Hider, & Hogue, 2005;Pandey & Cursio, 2006;Naudziunas, Jankauskiene, Kalinauskiene, & Pilvinis, 2005;Mehta et al, 2002;Mehta et al, 2004;McDaniel, Kristeller, & Hudson, 1999;Marciniak et al, 1998;LaBresh, Ellrodt, Gliklich, Liljestrand, & Peto, 2004;Hajek, Taylor, & Mills, 2002;Cooke et al, 2001b;Cooke et al, 2001a;Chang, Zimmerman, & Beck, 1995;Campbell et al, 2006;California Acute Stroke Pilot Registry Investigators, 2005;Butler et al, 2006;Bratzler et al, 2001;Bolman, de Vries, & van Breukelen, 2002; Barr Taylor, Houston Miller, Cameron, Wien Fagans, & Das, 2005;Allen, Pederson, & Leonard, 1998;Ahluwalia, Gibson, Kenney, Wallace, & Resnicow, 1999).…”

Section: Studies Identified In Literature Reviewmentioning

confidence: 99%

Increasing smoking cessation care provision in hospitals: A meta-analysis of intervention effect

Freund

Campbell²,

Paul³

et al. 2009

Nicotine &Amp; Tobacco Research

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“…Cardiovascular disease is the leading cause of mortality in the world and includes MI, which can be presaged by acute cardiac ischemia [2][3][4][5]. In a patient suspected of having an MI or on-going acute cardiac ischemia, standard diagnostic procedures include patient history and physical exam, an electrocardiogram (ECG) and sequential assessment of biomarkers of myocardial damage [6][7][8].…”

Section: Introductionmentioning

confidence: 99%

An HPLC method for determination of inosine and hypoxanthine in human plasma from healthy volunteers and patients presenting with potential acute cardiac ischemia

Farthing

Sica

Gehr

et al. 2007

Journal of Chromatography B

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Implementation of the patient education about cardiovascular risk factors into a daily routine of the Cardiology Unit of the hospital

Cited by 9 publications

References 17 publications

The effect of conventional v. à la carte menu on energy and macronutrient intake among hospitalized cardiology patients

The effect of conventional v. à la carte menu on energy and macronutrient intake among hospitalized cardiology patients

Increasing smoking cessation care provision in hospitals: A meta-analysis of intervention effect

An HPLC method for determination of inosine and hypoxanthine in human plasma from healthy volunteers and patients presenting with potential acute cardiac ischemia

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