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• W133720811 abstract "The nutritional needs of people with a chronic mental illness have not been adequately defined. The present study attempted to evaluate the nutritional status and food skills of people with a chronic mental illness residing in congregate care and the community. Specific objectives included investigating whether standard anthropometric measurements could be used with people with a chronic mental illness, gathering nutrient intake and food skills data using appropriate assessment methods, estimating the prevalence of some nutrition related diseases, and conducting nutrition intervention programs to rectify nutrition and/or food skills deficits. Comparisons were also made between the anthropometric status and dietary intake of the study group and the general Australian population.The study consisted of an assessment phase and an intervention phase. The assessment phase evaluated the nutritional status and food skills of a random sample of people with a chronic mental illness in congregate care. A sample of community living people with a chronic mental illness were matched by diagnosis and gender to the congregate care group. The intervention phase consisted of three nutrition programs which involved a sub-sample of the congregate care population.Assessment of the nutritional status of people with a chronic mental illness was undertaken using standard anthropometric techniques. The weight and height of people with a chronic mental illness was not significantly different to the general Australian population. More than fifty percent of study participants were overweight or obese. Males with a chronic mental illness had lower levels of muscle mass than was expected. An exercise program incorporating principles of health promotion was developed in an attempt to improve the muscle mass of males and decrease the prevalence of overweight and obesity. This program was unable to be fully implemented due to barriers at the study site, including organisational communication problems, lack of consumer motivation, and the focus of mental health workers on mental health rather than physical health issues.Dietary intake measurements were made using a multifaceted approach to increase reliability of the data obtained. Diet histories were used to estimate the nutrient intake of each participant. Weighed food intakes and the menu were also used to obtained dietary intake data for participants in congregate care. The average energy intake of males in the study group was 11 OOOkJ and of females was 9300kJ. Males with a chronic mental illness in congregate care consumed significantly more beta-carotene, sodium and percentage energy from fat, and less alcohol than males with a chronic mental illness residing in the community. Females residing in congregate care consumed significantly more energy, carbohydrate, fat, beta-carotene and sodium than females with a chronic mental illness residing in the community. Zinc and calcium were the limiting nutrients for males and females, although the probability of requirements not being fulfilled was small.A menu intervention to decrease intake of energy, percentage energy from fat and saturated fat was implemented. Menu modification successfully demonstrated that an improved nutrient profile could be achieved, however simultaneous undesired changes in macronutrient and micronutrient profile also occurred. These unanticipated changes included a significant decrease in the consumption of dietary fibre, beta-carotene, riboflavin, niacin, iron and zinc.The food skills of people with a chronic mental illness living in congregate care were significantly poorer than people residing in the community. Clear food skills deficits were identified by the Functional Needs Assessment - Nutritional Management Program (Dombrowski, 1990). There were no significant differences for food skills when gender comparisons were made. Comparisons by diagnosis revealed people with organic brain disorder had the lowest food skills. A food skills program was conducted using an individualised approach. This program demonstrated that food skills of people with a chronic mental illness could be improved providing they were motivated to participate.The lack of food and nutrition policy for people with a mental illness was highlighted. It is recommended that such a policy be developed and implemented as a priority. A food and nutrition policy for this group could incorporate the Dietary Guidelines for Australians because direct evidence was obtained during this study to support their use in this group.The lack of previous nutrition resources provided for people with a mental illness have manifested in the nutrition problems identified in this study. Multipronged and strategic approaches are required to resolve many of the nutrition problems of people with a chronic mental illness. To implement these approaches, it is recommended that nutrition services for people with a mental illness in the future should be provided both by nutrition specialists working in mainstream health services, and by nutrition specialists with knowledge and skills specific to mental health." @default.
• W133720811 created "2016-06-24" @default.
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• W133720811 date "1998-04-24" @default.
• W133720811 modified "2023-09-24" @default.
• W133720811 title "The nutritional status and food skills of people with a chronic mental illness" @default.
• W133720811 hasPublicationYear "1998" @default.
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