DIETARYINTAKES AND FOOD PREFERENCES OF NUTRITIONALLY AT- RISK ADULT IN-PATIENTS IN LAGOS UNIVERSITY TEACHING HOSPITAL, IDI-ARABA, LAGOS, NIGERIA

Abstract

ABSTRACT

Adequate nutrition plays a vital role in recovery of patients from ailment, but globally, it has been observed that malnutrition is a common phenomenon among hospital in-patients. Data on dietary intakes and nutritional status of in-patients in Nigeria are scanty, hence, an understanding of the factors that affect dietary intake and food preferences of in-patients in Nigeria could help alleviate malnutrition in already malnourished individuals or prevent malnutrition in at-risk in-patients. This study assessed the dietary intakes and food preferences of nutritionally at-risk in-patients admitted to Lagos University Teaching Hospital, Idi-Araba, Lagos, Nigeria. It adopted a descriptive cross-sectional research design involving 134 adult patients admitted for the study. Multistage sampling technique was used to select respondents. A pretested semi-structured questionnaire was used to obtain data on socio-demographic characteristics, diet history and food preferences of respondents. Anthropometric measurements (height and weight) were taken using standard anthropometric procedures. Information on nutrient intake and adequacy were obtained using multi-pass 24 - hour dietary recall questionnaire. Data collected were analysed using frequencies, percentages, means, standard deviations, independent t - test and Total Diet Assessment software. Mean age of respondents was 42.05±15.10 years and consisted of 55.6% females with more than one – third of respondents (39.3%) having secondary education and 33% having BSc. /HND education. Less than half of the respondents (46.7%) sourced their meals solely from the hospital while 25.9% were placed on therapeutic diet. Majority of respondents (78.5%) preferred small portion sizes during breakfast and dinner (79.3%), while 59.3% preferred large portions sizes during lunch. Respondents had high intake of vitamin A (1189.32±545.35mcg), normal intake of vitamin B1 (1.32±0.84mg), B2 (0.91±0.52mg), B3 (11.49±5.90mg), folate (282.8 ±145.62mcg) and low intakes of vitamins B6 (0.48±0.35mg), B12 (0.67±0.08mcg), C (15.87±17.46 mg) and calcium (300.95±159.85mcg). Frequently consumed food groups by respondents were roots and tubers (64.4%), vegetables (73.3%), fruit (68.1%), meats (81.5%), eggs (60.7%), fish and seafood (77.0%), legumes, nuts and seeds (63.7%), milk and milk products (64.4%), fats and oils (71.1%), and seasonings and beverages ((77.0%). The prevalence of underweight, overweight and obesity among respondents was 68.1%, 5.2% and 7.4%, respectively. The mean body mass index of male and female respondents were 20.27±4.69 kg/m2 and 19.93±4.28 kg/m2 respectively. There were significant differences (p<0.05) between the mean quantity of meal served and consumed on weekdays and weekends with p=0.023 and p=0.034, respectively but there were no significant differences (p>0.05) between gender and mean calories consumed by respondents who ate from the hospital (1996.00±560.31kcal) and those who ate from other sources (2117.50±324.67kcal). In conclusion, the prevalence of malnutrition in this study was high with just a quarter of respondents placed on therapeutic diet, and although they frequently consumed from different food groups, the intake of some necessary micronutrients were still low. Hence, there is need for development and implementation of evidence based interventions that address specific challenges faced by at risk in patients, focusing on personalized care, enhancing hospital food environment and encouraging interdisciplinary approaches among healthcare workers so as to optimize nutrition care.