Evaluation of changes in eating habits of chronically mentally ill patients residing in 24-hour social welfare home, subject to various forms of health-promoting education

INTRODUCTION. One of the decisive factors in maintaining good health and physical and mental fitness is proper nutrition. Its role becomes particularly important when a disease occurs, including chronic and mental illness.
AIM OF THE STUDY. This study was aimed at investigating whether, and to what extent, it is feasible to conduct health-promoting nutritional education and to implement principles of correct nutrition in chronically mentally ill patients residing in a 24-h Social Welfare Home (SWH).
MATERIAL AND METHODS. 52 people staying in the 24-hour SWH for chronically mentally ill participated in the study. Nutritional education was conducted by a dietitian with whom a psychologist, nurse and physiotherapist collaborated. Nutritional education was aimed at accepting changes in the way of nutrition by changing the composition otfthe diet and food preparation, changing eating behavior (throwing food under the table, taking food from other residents, etc.) and changing the structure of own purchases.
RESULTS. One year after the correction of the diet and nutritional supervision, a statistically significant increase in the consumption of vegetables, fruit, cottage cheese, fish and vegetable fats and a decrease in the consumption of white wheat bread, rennet cheese, cold meats and sugar and sweets. In the assortment of women’s own purchases, the amount of cold cuts, sweets and cakes decreased, and apples and dairy products appeared.
In men, the amount of cold cuts, cheese, cakes and sweetened drinks decreased, and fruits and fermented milk drinks appeared. A significant reduction in the value of the glycemic load was found: 2nd breakfasts, snacks and the value of a 24-hour diet. 
CONCLUSIONS. It was found that multidirectional pro-health nutritional education of chronically mentally ill people is reflected in their nutritional behavior. The fact that the respondents are aware of the influence of the diet on their health also translates into a change in the range of their own purchases