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Diet quality and eating behaviours of severely mentally ill patients residing in community care units
Abstract   Peer reviewed

Diet quality and eating behaviours of severely mentally ill patients residing in community care units

Ebony Verdouw, Carla Van Heerden and Fiona Pelly
Nutrition & dietetics, Vol.76(Supplement 1), pp.128-129
Dietitians Association of Australia 36th National Conference: More Than Meets the Eye (Gold Coast, Australia, 12-Aug-2019–14-Aug-2019)
2019
DOI: https://doi.org/10.1111/1747-0080.12571
url
https://doi.org/10.1111/1747-0080.12571View
Published Version

Abstract

Nutrition and Dietetics
High rates of chronic disease amongst people living with severe mental illness can be attributed to poor diet quality. The negative metabolic effects of antipsychotics are compounded by poor diet. This research aimed to describe the diet quality and eating behaviours of those accessing residential mental healthcare in a community care unit (CCU). CCU residents (n = 20) completed an original questionnaire to determine their access to health support services, nutrition advice and lifestyle behaviours. Dietary data were collected via the Australian Eating Survey (AES) and interpreted as the Australian Recommended Food Score (ARFS). Differences between mean ARFS and maximum possible score were identified by one sample t-tests. The majority of residents were overweight or obese (n = 17). Mean ARFS was 21.5 11.5, from a maximum possible score of 73 (P < 0.001). Scores ranged from 3 to 45. Mean proportion of energy from saturated fat was significantly higher for those taking Clozapine (16.3 3.7%, P = 0.035, n = 8). Residents who engaged with an external health professional reported a higher ARFS (mean 25.2 10.6, P = 0.023). These results indicate the low-quality diets consumed by CCU residents and demonstrate an opportunity to address dietary behaviours amongst those living in CCUs. In lieu of permanent dietetic staff, non-nutrition professionals in CCUs deliver dietary advice. This is contrary to the evidence supporting dietetic interventions in mental healthcare. These findings suggest a revision to service may be required to improve nutrition and physical health outcomes, particularly in those taking antipsychotic medications.

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