DIETARY PATTERNS

PRECURSOR OF HEALTH BEHAVIORS DURING CHRONIC ILLNESS

Abstract

In order to promote healthful trends, insight is needed in the behavioral
determinants of nutrition behaviors. Most research on behavioral determinants has been linked
with individuals’ physical health and socio-economic factors. However, health behavior is
influenced by individual physical health and abilities. Multiple dynamics of chronic illnesses
within human body influenced the dietary patterns. For disease prognosis, doctors advised
patients to observe preventive measures. Objective: The researchers tried to identify the
changes in the dietary patterns protective effects of food consumption such as mutton, chicken,
beef, snacks and sweets on chronic illnesses that reduce the risk factors and contribute in the
patients’ health behaviors. Setting: The empirical data was collected from three Dialysis Units:
Mayo Hospital, Jinnah Hospital, Lahore General Hospital and all admitted patients of Punjab
Institute of Cardiology, Lahore. Methodology: These four hospitals have good turn-over of
the patients should in this exploratory study, purposive sampling method was used. For the
collection of quantitative data, a hospital-based survey was conducted by using a structured
interview schedule. Study Subjects: 275 patients (131-cardiac and 144-renal failure) including
184 males (67%) and 91 females (33%) between age of 20 to 110 years were interviewed. Age
mean ± standard deviation was 44 years; S.D = 15.338. Data Analysis: Descriptive statistics
(frequencies, percentages) and multiple response tables were deployed to find out the research
goals across heart and kidney diseases. Results: Results indicates that before illness, majority
238 (86.5%) of the patients took three meals. After illness, 34% patients changed the food
consumption. In two meals, 96.7% patients used vegetables, 86.2% used pulses along with
chapatti, and 98.5% used tap water to drink. In other drinks, 87.6% used tea, 50.5% used milk,
and 52% used to drink lassi. A high proportion (65%) of patients for first treatment consults
with GP’s. 10.6% changed their food consumption on the advice of hakeem/homeopathic and
10.6% changed on the advices of others. 78% were unable to perform their daily activities and
need help; 89% patients changed food choices; and 86% patients follow doctors’ advices.
Conclusion: Change in diet is a contributing factor towards health and well-being during
illness. It reduces risk factors and a good indicator of patients’ health behaviors to cope with
the disease.