Vaqué-Crusellas Cristina, Ribot Blanca, Corominas-Díaz Antoni, Prat-Vigué Gemma, Vila-Martí Anna, Torres-Moreno Míriam, Serra-Millàs Montserrat, Foguet-Boreu Quintí
Department of Social Sciences and Community Health, Faculty of Health Sciences and Welfare, University of Vic - Central University of Catalonia (UVic-UCC), Vic, ESP.
Research Group on Methodology, Methods, Models and Outcomes of Health and Social Sciences (M3O), Institute for Research and Innovation in Life Sciences and Health in Central Catalonia (IRIS-CC), Vic, ESP.
Cureus. 2024 Jul 16;16(7):e64691. doi: 10.7759/cureus.64691. eCollection 2024 Jul.
Background Promoting healthy eating habits through nutrition education programs is crucial to improving the overall health of people with mental disorders. This study aims to assess the effectiveness of culinary nutrition workshops on the mood and nutritional interest of hospitalized adults with mental disorders (MD) from the acute psychiatric unit of two general hospitals in Catalonia, Spain. Methods A pilot randomized control trial (RCT) was conducted with MD inpatient. Participants were randomly assigned to two groups: the intervention group received weekly culinary nutrition workshops with flexible participation and the control group continued routinary care. The interest in nutrition was analysed with an ad hoc item pre and post-intervention period. Mood changes were studied with a visual analog scale and analysed pre- and post-intervention periods as well as before and after every session. An ad hoc questionnaire was also used to assess the satisfaction of participants with the intervention. The obtained data were analysed at both descriptive and inferential levels. Results We included 81 participants, with a mean age of 45.3 (SD: 17.0); 66.7% were women, with 41 assigned to the intervention group and 40 to the control group. At the end of every culinary nutrition workshop, a statistically significant improvement in mood was observed in the intervention group (5.9 vs. 7.4 points, p<0.001). However, there were no significant differences in mood changes between the control and intervention groups after the intervention period (control group: 1.0 vs. intervention group: 1.5, p=0.473), while the nutritional interest was significantly improved after the intervention period intergroups (control group: 4.1 vs. intervention group: 37.2, p<0.001). The intervention was excellently valued by the participants regarding content, space, and health professionals, and generated interest and motivation, with scores above 9 on all these items. Conclusion The improvement of interest in nutrition and the satisfaction of hospitalised people with MD with the nutrition culinary workshops emphasize the need to design more comprehensive RCTs in hospitals and rehabilitation centers.
背景 通过营养教育项目促进健康饮食习惯对于改善精神障碍患者的整体健康至关重要。本研究旨在评估烹饪营养工作坊对西班牙加泰罗尼亚地区两家综合医院急性精神科住院成年精神障碍（MD）患者情绪和营养兴趣的有效性。方法 对MD住院患者进行了一项试点随机对照试验（RCT）。参与者被随机分为两组：干预组接受每周一次的烹饪营养工作坊，参与方式灵活，对照组继续接受常规护理。在干预前后期间，使用一个专门设计的项目分析对营养的兴趣。使用视觉模拟量表研究情绪变化，并在干预前后期间以及每次课程前后进行分析。还使用一份专门设计的问卷评估参与者对干预的满意度。所获得的数据在描述性和推断性层面进行分析。结果 我们纳入了81名参与者，平均年龄为45.3岁（标准差：17.0）；66.7%为女性，41人被分配到干预组，40人被分配到对照组。在每次烹饪营养工作坊结束时，干预组的情绪有统计学上的显著改善（5.9分对7.4分，p<0.001）。然而，干预期后对照组和干预组之间的情绪变化没有显著差异（对照组：1.0对干预组：1.5，p = 0.473），而干预期后组间营养兴趣有显著改善（对照组：4.1对干预组：37.2，p<0.001）。参与者对干预在内容、场地和医护人员方面评价很高，并产生了兴趣和动力，所有这些项目的得分均高于9分。结论 MD住院患者对营养烹饪工作坊的营养兴趣改善和满意度强调了在医院和康复中心设计更全面RCT的必要性。
