Evaluation of dietary habits and related parameters in a group of inpatients with mental disorders

INTRODUCTION: This study aimed to examine the dietary habits and related parameters of individuals with mental disorders.
METHODS: This study was descriptive and cross-sectional. The sample consisted of 94 individuals hospitalized in the psychiatric clinic of a hospital between June and December 2021. Data were collected using an information form created by the researchers.
RESULTS: Of the participants, 83% were male, and 25.5% had a chronic physical illness. The patients had a diagnosis of mental disorder for an average of 6.07 years. The most common side effect was an increase in appetite (36.4%). Additionally, 76.6% ate within 15 minutes, 93.6% consumed fish once a week or never, and 56.4% never exercised. Individuals who consumed home-cooked meals had lower BMI averages than those who consumed fast food. A weakly significant positive correlation was found between BMI and waist circumference averages and the duration of medication use. Individuals with anxiety disorders had lower waist circumference, glucose, and LDL values compared to those with mood disorders. In contrast, individuals with psychotic disorders had significantly lower LDL levels than those diagnosed with mood disorders.
DISCUSSION AND CONCLUSION: Individuals with mental disorders were found to have inadequate and unbalanced nutrition, consuming diets rich in carbohydrates and low in protein, which negatively affected their parameters. Psychiatric nurses should evaluate the dietary habits of patients and provide counseling about healthy nutrition.