Rodas-Vargas Neil A, Huayta-Quispe Danitza Z, Ruiz Mamani Percy G, Javier-Aliaga David J, Morales-García Wilter C, Saintila Jacksaint
Unit of Public Health, Postgraduate School, Peruvian Union University, Lima, Perú.
Hospital II Pasco, EsSalud, Pasco, Perú.
J Multidiscip Healthc. 2023 Mar 28;16:827-836. doi: 10.2147/JMDH.S399978. eCollection 2023.
Dietary intake constitutes a fundamental support in hospitalized patients to reduce morbimortality, risk of complications, and hospital stay.
We compared dietary intake, stress, anxiety, and satisfaction with the nutrition service in patients with and without COVID-19; we also analyzed the correlation between the variables mentioned.
A cross-sectional, comparative, and correlational study was carried out. A total of 215 patients were selected by non-probability convenience sampling (97 with COVID-19 and 118 without COVID-19).
Patients with COVID-19 presented a higher percentage of "all the dish served" consumption (63.9%), as well as a higher percentage of "high" anxiety (18.6%) and "very high" satisfaction (28.9%) compared to their counterparts without COVID-19. The stress variable was predominantly moderate in both groups (57.7% vs 55.9%). Statistically significant and indirect correlation was found between satisfaction and stress level (rho = -0.289; p<0.01) in patients without COVID-19; similarly, between intake and stress level (rho =-.254; p<0.05) in patients with COVID-19. Both groups presented a statistically significant and direct correlation between anxiety and stress level (rho =0.432 without COVID-19, rho = 0.525 with COVID-19; p<0.01).
The findings suggest a multidisciplinary intervention, in which the improvement of mental health in the study population is contemplated and to coadunate the negative effects on the perception of the quality of care of the nutrition service and on dietary intake.
饮食摄入是住院患者降低病死率、并发症风险及缩短住院时间的重要支持。
我们比较了感染和未感染新冠病毒患者的饮食摄入、压力、焦虑及对营养服务的满意度；还分析了上述变量之间的相关性。
开展了一项横断面、比较性和相关性研究。通过非概率便利抽样选取了215例患者（97例感染新冠病毒，118例未感染新冠病毒）。
与未感染新冠病毒的患者相比，感染新冠病毒的患者“所有菜品都食用”的比例更高（63.9%），“高度”焦虑（18.6%）和“非常高”满意度（28.9%）的比例也更高。两组的压力变量主要为中度（57.7%对55.9%）。在未感染新冠病毒的患者中，满意度与压力水平之间存在统计学显著的间接相关性（rho = -0.289；p<0.01）；同样，在感染新冠病毒的患者中，摄入量与压力水平之间存在相关性（rho = -0.254；p<0.05）。两组的焦虑与压力水平之间均存在统计学显著的直接相关性（未感染新冠病毒组rho = 0.432，感染新冠病毒组rho = 0.525；p<0.01）。
研究结果表明需要进行多学科干预，其中应考虑改善研究人群的心理健康，并协调对营养服务质量认知和饮食摄入的负面影响。
