Food Consumption Behaviors and Nutritional Status in Older Persons with Stroke
Keywords:
food consumption behaviors, Nutritional status, Older Adults, StrokeAbstract
Older persons who are stroke survivors should have appropriate food consumption behaviors to improve their nutritional status. This research aimed to describe the relationship between food consumption behaviors and nutritional status in older persons who are stroke survivors. The sample consisted of 88 older persons with stroke survivors receiving care from outpatient clinic, Chiang Mai Neurological Hospital. The sample was purposively selected based on the eligibility criteria. Data were collected using: 1) the demographic data and clinical characteristics form; 2) food consumption behaviors in older persons who suffered from stroke questionnaire; and 3) a nutritional status record form. Research instruments were tested for validity and reliability. They had a statistically acceptable value before data collection. Data were analyzed using descriptive statistics, and Pearson’s correlation coefficient.
The study results revealed that:
- The overall was men (60.23%) and mean age 69.85 years. The nutritional status of participants before diagnosis with stroke was obesity level 1 (40.92%).
2.The overall mean score of food consumption behaviors were very appropriate (=50.51, S.D. = 6.68).
- The nutritional status of participants was obesity level 1 indicated by the mean score of body mass index (=25.54 kg/m2, S.D. = 3.66).
- Food consumption behaviors showed a moderately negative significant relationship with nutritional status (r = -0.32, p < 0.01)
References
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American Stroke Association. (2016). Nutrition tips for stroke survivors. Retrieved from http://www. strokeassociation.org/Strokeorg/lifeafterstroke/ healthylivingafterstroke /nutrition/nutrition-tips-for-stroke survivors_ UCM_ 308569 _subhomepage.jsp
Brownie, S. (2006). Why are elderly individuals at risk of nutritional deficiency?. International Journal of Nursing Practice, 12(2), 110-118. doi:10.1111/j.1440-172X.2006.00557
Bureau of Non Communicable Disease Ministry of Public Health. (2015). Annual report 2014. Bangkok : The War Veterans Organization of Thailand Under Royal Patronage of His Majesty the King.
Chai, J., Chu, F. C. S., Chow, T. W., & Shum, N. C. (2008). Prevalence of malnutrition and its risk factors in stroke patients residing in an infirmary. Singapore Medical Journal, 49(4), 290-296.
Coggins, M. D. (2018). Steroid-related risks. Retrieved from http://www.todaysgeriatricmedicine.com/ archive/0714p8.shtml
Dongina, T. (2017). Food consumption behaviors and nutritional status in older persons with dependency, Master of Nursing Science (Gerontological Nursing). Graduate student Faculty of Nursing, Chiang Mai University. (In Thai)
Engstad, T., Engstad, T. T., Viitanen, M., & Ellekjaer, H. (2012). Epidemiology of stroke in the elderly in the nordic countries. incidence, survival, prevalence and risk factors. Norsk Epidemiologi, 22(2), 121-126.
Fergin, V., Norrving, B., & Mensah, G. (2017). Global burden of stroke. Circulation Research, 120(3), 439-448.
FOOD Trial Collaboration. (2003). Poor nutritional status on admission predicts poor outcomes after stroke: Observational data from the food trial. Stroke, 34(6), 1450-1456. doi: 10.1161/01.STR.000007 4037.49197.8C
Gomes, F., Emery, P. W., & Weekes, C. E. (2016). Risk of malnutrition is an independent predictor of mortality, length of hospital stay, and hospitalization costs in stroke patients. Journal of Stroke and Cerebrovascular Diseases, 25(4), 799-806.
Hart and stroke foundation. (2013). Access to affordable, healthy and nutritious food. Retrieved from http://www.heartandstroke.ca/-/media/pdf-files/canada/2017-position-statements/accessto-affordablehealthy-nutritiousfoods-ps-eng.ashx?la=en
Intarasombut, P. (1996). Assessment of health status in elderly. Ramathibodi Nursing Journal.
Jawasit, W., Jitjang, A., & Bunjong, A. (2012). Development of food consumption guideline for good nutritional status in the elderly (research report). Nakhon Pathom : Institute of Nutrition, Mahidol University.
Julkragka, S. (2012). Basic of nutrition. (Edition 8). Bangkok : Kasetsart University.
Kahn, R. L., Goldfarb, A. I., Pollack, M., & Peck, A. (1960). Brief objective measures for the determination of mental status in the aged. American Journal of Psychiatry, 117(4), 326-328.
Kammersgaard, L. P., Jorgensen, H. S., Reithj, J., Nakayama, H., Pedersen, P. M., & Olsen, T. S. (2004). Short- and long-term prognosis for very old stroke patients. the copenhagen stroke study. Age and Ageing, 33(2), 149-154
Kariasa, I. M., Nurachmah, E., & Koestoer, R. A. (2019). Analysis of participants’ characteristics and risk factors for stroke recurrence. Enfermeria clinica, 29, 286-290.
Kullberg, K. (2009). Food in older men with somatic diseases: Eating habits and approaches to food – related activities (Dissertation for the Degree of Licentiate of Philosophy). Uppsala University, Sweden.
Mangat, A., Grewal, D., Singh, R., Kaur, P., Jyotsna, R., & Pandian, J. D. (2013). Dietary patterns in stroke patients in northwest India. Nutritional Neuroscience, 16(6), 288-292. doi:10.1179/1476830513Y.0000000058
National Stroke Association. (2014). Diet and nutrition. Retrieve June 21, 2017, from http://www.stroke.org/ we-can-help/stroke-survivors/living-stroke/rehabilitation/diet-and-nutrition
Office of the Health Promotion Foundation (2012). Overweight and obesity. Retrieved from http://www.thaihealth.or.th/Content/20399- Overweight and obesity.html
Polit, D. F. & Beck, C. T. (2001). Nursing research: Method appraisal, and utilization (5th ed). Philadelphia: Lippincott.
Pipatjaturon, N., Tidtean, W., & Wutchotwanitgit, G. (2015). Standardized morbidity rate of cerebrovascular disease, 2nd health region, Thailand, 2014. Weekly Epidemiological Surveillance Report, 47(15), 225-239.
Sarikaya, H., Ferro, J., & Arnold, M. (2015). Stroke prevention - medical and lifestyle measures. European Neurology, 73(3-4), 150-157.
Steele, C., Alsanei, W., Ayanikalath, S., Barbon, C., Chen, J., Cichero, J, ... Wang, H. (2015). The influence of food texture and liquid consistency modification on swallowing physiology and function: A systematic review. Dysphagia: Dedicated to Advancing the Art and Science of Deglutology, 30(1), 22-26. Doi:10.1007/s00455-014-9578-x
Seesawang, J., & Rungnoe, N. (2015). Nursing care for stroke patients: strategies towards patient-centered care. Journal of Nursing Science, 34(3), 10 – 18.
St-Onge, M. P., Ard, J., Baskin, M. L., Chiuve, S. E., Johnson, H. M., Kris-Etherton, P., & Varady, K. (2017). Meal timing and frequency: Implications for cardiovascular disease prevention: A scientific statement from the American heart association. Circulation, 135(9), e96-e121. doi: 10.1161/ CIR. 0000000000000476
Thomas, S. (2017). What Does Nutritional Status Mean?. Retrieved from https:// www.livestrong.com/ article/416044-nutrition-diet-for-elderly-people-over-60
Tolonen, H., Kuulasmaa, K., & Laatikainen, L. (2002). Recommendation for indicators, international collaboration, protocol and manual of operations for chronic disease risk factor surveys. Retrieved from www.thl.fi/ publications /ehrm/ product2/part_iii5.htm
Unosson, M., Ek, A. C., Bjurulf, P., Schenck, H., & Larsson, J. (1994). Feeding dependence and nutritional status after acute stroke. Stroke, 25(2), 366-371.
Westergren, A., Ohlsson, O., & Hallberg, I. (2001). Eating difficulties, complications and nursing interventions during a period of three months after a stroke. Journal of Advanced Nursing, 35(3), 416-426. doi:10.1046/j.1365-2648.2001.01884
World Health Organization. (2013). Cerebrovascular accident. Retrieved June 21, 2017, from http://www.who.int/topics/cerebrovascular_accident/en
Wongkachit, C., & Navicharern, R. (2015). Factors related to eating behaviors in stroke patients. Journal of Nursing Science Chulalongkorn University, 27(3), 80-92.
Ying, C. Y., Harith, S., Ahmad, A., & Mukhali, H. B. (2019). Factors Associated With Post-stroke Nutritional Status in Stroke Survivors under Rehabilitation. Indian Journal of Public Health Research & Development, 10(4).
American Stroke Association. (2016). Nutrition tips for stroke survivors. Retrieved from http://www. strokeassociation.org/Strokeorg/lifeafterstroke/ healthylivingafterstroke /nutrition/nutrition-tips-for-stroke survivors_ UCM_ 308569 _subhomepage.jsp
Brownie, S. (2006). Why are elderly individuals at risk of nutritional deficiency?. International Journal of Nursing Practice, 12(2), 110-118. doi:10.1111/j.1440-172X.2006.00557
Bureau of Non Communicable Disease Ministry of Public Health. (2015). Annual report 2014. Bangkok : The War Veterans Organization of Thailand Under Royal Patronage of His Majesty the King.
Chai, J., Chu, F. C. S., Chow, T. W., & Shum, N. C. (2008). Prevalence of malnutrition and its risk factors in stroke patients residing in an infirmary. Singapore Medical Journal, 49(4), 290-296.
Coggins, M. D. (2018). Steroid-related risks. Retrieved from http://www.todaysgeriatricmedicine.com/ archive/0714p8.shtml
Dongina, T. (2017). Food consumption behaviors and nutritional status in older persons with dependency, Master of Nursing Science (Gerontological Nursing). Graduate student Faculty of Nursing, Chiang Mai University. (In Thai)
Engstad, T., Engstad, T. T., Viitanen, M., & Ellekjaer, H. (2012). Epidemiology of stroke in the elderly in the nordic countries. incidence, survival, prevalence and risk factors. Norsk Epidemiologi, 22(2), 121-126.
Fergin, V., Norrving, B., & Mensah, G. (2017). Global burden of stroke. Circulation Research, 120(3), 439-448.
FOOD Trial Collaboration. (2003). Poor nutritional status on admission predicts poor outcomes after stroke: Observational data from the food trial. Stroke, 34(6), 1450-1456. doi: 10.1161/01.STR.000007 4037.49197.8C
Gomes, F., Emery, P. W., & Weekes, C. E. (2016). Risk of malnutrition is an independent predictor of mortality, length of hospital stay, and hospitalization costs in stroke patients. Journal of Stroke and Cerebrovascular Diseases, 25(4), 799-806.
Hart and stroke foundation. (2013). Access to affordable, healthy and nutritious food. Retrieved from http://www.heartandstroke.ca/-/media/pdf-files/canada/2017-position-statements/accessto-affordablehealthy-nutritiousfoods-ps-eng.ashx?la=en
Intarasombut, P. (1996). Assessment of health status in elderly. Ramathibodi Nursing Journal.
Jawasit, W., Jitjang, A., & Bunjong, A. (2012). Development of food consumption guideline for good nutritional status in the elderly (research report). Nakhon Pathom : Institute of Nutrition, Mahidol University.
Julkragka, S. (2012). Basic of nutrition. (Edition 8). Bangkok : Kasetsart University.
Kahn, R. L., Goldfarb, A. I., Pollack, M., & Peck, A. (1960). Brief objective measures for the determination of mental status in the aged. American Journal of Psychiatry, 117(4), 326-328.
Kammersgaard, L. P., Jorgensen, H. S., Reithj, J., Nakayama, H., Pedersen, P. M., & Olsen, T. S. (2004). Short- and long-term prognosis for very old stroke patients. the copenhagen stroke study. Age and Ageing, 33(2), 149-154
Kariasa, I. M., Nurachmah, E., & Koestoer, R. A. (2019). Analysis of participants’ characteristics and risk factors for stroke recurrence. Enfermeria clinica, 29, 286-290.
Kullberg, K. (2009). Food in older men with somatic diseases: Eating habits and approaches to food – related activities (Dissertation for the Degree of Licentiate of Philosophy). Uppsala University, Sweden.
Mangat, A., Grewal, D., Singh, R., Kaur, P., Jyotsna, R., & Pandian, J. D. (2013). Dietary patterns in stroke patients in northwest India. Nutritional Neuroscience, 16(6), 288-292. doi:10.1179/1476830513Y.0000000058
National Stroke Association. (2014). Diet and nutrition. Retrieve June 21, 2017, from http://www.stroke.org/ we-can-help/stroke-survivors/living-stroke/rehabilitation/diet-and-nutrition
Office of the Health Promotion Foundation (2012). Overweight and obesity. Retrieved from http://www.thaihealth.or.th/Content/20399- Overweight and obesity.html
Polit, D. F. & Beck, C. T. (2001). Nursing research: Method appraisal, and utilization (5th ed). Philadelphia: Lippincott.
Pipatjaturon, N., Tidtean, W., & Wutchotwanitgit, G. (2015). Standardized morbidity rate of cerebrovascular disease, 2nd health region, Thailand, 2014. Weekly Epidemiological Surveillance Report, 47(15), 225-239.
Sarikaya, H., Ferro, J., & Arnold, M. (2015). Stroke prevention - medical and lifestyle measures. European Neurology, 73(3-4), 150-157.
Steele, C., Alsanei, W., Ayanikalath, S., Barbon, C., Chen, J., Cichero, J, ... Wang, H. (2015). The influence of food texture and liquid consistency modification on swallowing physiology and function: A systematic review. Dysphagia: Dedicated to Advancing the Art and Science of Deglutology, 30(1), 22-26. Doi:10.1007/s00455-014-9578-x
Seesawang, J., & Rungnoe, N. (2015). Nursing care for stroke patients: strategies towards patient-centered care. Journal of Nursing Science, 34(3), 10 – 18.
St-Onge, M. P., Ard, J., Baskin, M. L., Chiuve, S. E., Johnson, H. M., Kris-Etherton, P., & Varady, K. (2017). Meal timing and frequency: Implications for cardiovascular disease prevention: A scientific statement from the American heart association. Circulation, 135(9), e96-e121. doi: 10.1161/ CIR. 0000000000000476
Thomas, S. (2017). What Does Nutritional Status Mean?. Retrieved from https:// www.livestrong.com/ article/416044-nutrition-diet-for-elderly-people-over-60
Tolonen, H., Kuulasmaa, K., & Laatikainen, L. (2002). Recommendation for indicators, international collaboration, protocol and manual of operations for chronic disease risk factor surveys. Retrieved from www.thl.fi/ publications /ehrm/ product2/part_iii5.htm
Unosson, M., Ek, A. C., Bjurulf, P., Schenck, H., & Larsson, J. (1994). Feeding dependence and nutritional status after acute stroke. Stroke, 25(2), 366-371.
Westergren, A., Ohlsson, O., & Hallberg, I. (2001). Eating difficulties, complications and nursing interventions during a period of three months after a stroke. Journal of Advanced Nursing, 35(3), 416-426. doi:10.1046/j.1365-2648.2001.01884
World Health Organization. (2013). Cerebrovascular accident. Retrieved June 21, 2017, from http://www.who.int/topics/cerebrovascular_accident/en
Wongkachit, C., & Navicharern, R. (2015). Factors related to eating behaviors in stroke patients. Journal of Nursing Science Chulalongkorn University, 27(3), 80-92.
Ying, C. Y., Harith, S., Ahmad, A., & Mukhali, H. B. (2019). Factors Associated With Post-stroke Nutritional Status in Stroke Survivors under Rehabilitation. Indian Journal of Public Health Research & Development, 10(4).
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Published
2021-03-29
How to Cite
Srisawat , S., Kumpolsiri , T., & Panuthai , S. (2021). Food Consumption Behaviors and Nutritional Status in Older Persons with Stroke. Nursing Journal CMU, 48(1), 54–66. Retrieved from https://he02.tci-thaijo.org/index.php/cmunursing/article/view/250232
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