[Features of the eating behavior of patients who consider themselves healthy].

Abstract

Non-communicable diseases have become one of the causes of premature mortality among the able-bodied population. The risk factors these diseases are individual characteristics of the diet and nutritional regimen. Their timely detection and correction are necessary for the early diagnosis, treatment and prevention of chronic non-communicable diseases. The purpose of the study was to determine the features of the structure of the actual consumption of the main food groups and the eating behavior of outpatients who are subject to periodic medical examinations and consider themselves healthy. Material and methods. The observational stratified study has been conducted. Сlinical data, data on physical activity (International Questionnaire on Physical Activity) were collected, an analysis of actual food consumption was carried out (using the Nutri-Prof software package) detailing individual nutrition in 228 outpatients (122 men and 106 women aged 18 to 72 years). Results. The eating behavior of patients who consider themselves healthy was often characterized by a lack of regularity of meals and an imbalance in the composition of the diet. The need for its correction was determined in 183 (80.3%) patients. The majority of patients revealed the following motives for an unhealthy eating style: "there are no reasons preventing a healthy diet" and "I am quite healthy, I can afford not to follow the rules of a healthy diet", every fifth patient has "the lack of a supportive person in creating a proper diet". Among men, higher consumption of meat products, eggs, bakery, potatoes, added sugar and added salt was significantly more common (p<0.05); in the diet of women there was a significantly higher level of dairy products, vegetable oil and vegetables was significantly (p<0.01). With high physical activity, a tendency was found to consume foods in accordance with modern criteria of a healthy diet, and with low physical activity, patients did not comply with the norms of a healthy diet. They consumed less fish products, vegetables, fruits, vegetable oils (p<0.01) and eggs (p<0.05), more bakery (p<0.05) with more pronounced excess intake of added sugar (p>0.05) and salt (p<0.05). Conclusion. Dietary pattern of patients who consider themselves healthy, developed during their lifetime, requires its correction by an outpatient physician within the framework of therapeutic and preventive consultations.