Healthy Eating in Persons with Serious Mental Illnesses: Understanding and Barriers
Healthy Eating in Persons with Serious Mental Illnesses: Understanding and Barriers
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DOI：
10.2975/34.4.2011.304.310
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发表时间：
2011-03-01
影响因子：
1.9
通讯作者：
Whitley, Rob
中科院分区：
文献类型：
--
作者：
Barre, Laura K.;Ferron, Joelle C.;Whitley, Rob
目的：探讨严重精神疾病患者对健康饮食的认识及健康饮食的障碍。方法：对31名重性精神疾病患者的健康行为进行深入的半结构式定性访谈。参与者从伊利诺伊州芝加哥的一家精神健康中心招募，年龄从30岁到61岁不等。结果如下：大多数参与者将健康饮食描述为食用水果和蔬菜，使用低脂肪烹饪方法，限制甜食，苏打水，快餐和/或垃圾食品。营养改变的内部障碍包括对健康饮食的负面看法，健康食物的味道和饱足感下降，难以改变熟悉的饮食习惯，为了舒适而吃，以及优先考虑心理健康。外部障碍是健康食品的供应减少和不便，社会压力和精神病药物的副作用。结论和对实践的启示：这项研究揭示了健康饮食的几个可改变的障碍。解决这些问题的干预措施可以帮助改善这一人群的饮食和降低心血管疾病的风险。建议提供个性化的健康饮食教育，强调不良饮食的健康后果，并提供准备和品尝健康食品的机会。家庭和朋友应参与所有教育工作。在社区精神卫生中心和团体之家，只提供健康的食物。最后，医生应该鼓励吃健康的饮食，询问饮食对情绪的反应，并探索精神病药物对饮食行为的影响。
Objective: To explore the understanding of a healthy diet and the barriers to healthy eating in persons with serious mental illnesses. Methods: In-depth semi-structured qualitative interviews about health behaviors were conducted in 31 individuals with serious mental illnesses. Participants were recruited from a mental health center in Chicago, Illinois, and ranged in age from 30 to 61 years old. Results: Most participants described healthy eating as consuming fruits and vegetables, using low fat cooking methods, and limiting sweets, sodas, fast food, and/or junk food. Internal barriers to nutritional change included negative perceptions of healthy eating, the decreased taste and satiation of healthy foods, difficulty changing familiar eating habits, eating for comfort, and the prioritization of mental health. External barriers were the reduced availability and inconvenience of healthy foods, social pressures, and psychiatric medication side effects. Conclusions and Implications for Practice: This study revealed several modifiable barriers to healthy eating. Interventions that addressed these could aid in improving the diet and lowering the risk of cardiovascular disease in this population. Recommendations are to provide healthy eating education that is individualized, emphasizes the health consequences of poor eating, and provides opportunities to prepare and taste healthy foods. Family and friends should be included in all educational efforts. At community mental health centers and group homes, only healthy foods should be offered. Lastly, practitioners should encourage eating a healthy diet, inquire about eating in response to emotions, and explore the impact of psychiatric medications on eating behaviors.