Development implementation and validation of intervention package related to cardiac patients

Abstract

Study was conducted on hundred at risk heart patients. Information on various aspects like demographic profile, socio-economic profile, background information, blood lipid profile, anthropometric measurements and dietary pattern of subjects were assessed. From the data it was observed that the problem was more prevalent among the patients above 50 years of age and about 33, 34 and 33 per cent subjects had a positive family history of cardiac disease, diabetes and hypertension. As far as diet is concerned, intake of cereals, meat and meat product, roots and tubers, sugar and jaggery and visible fat was significantly reduced after the onset of disease but found to be still higher than RDA. Overall nutrient intake of calories, carbohydrates, fat and protein was also found to be much higher than RDA. Though, there was a significant reduction in the dietary consumption pattern after the onset of disease but still on the higher side as comparison to Recommended Daily Allowances. Majority of female patients had a grade I obesity as per classification of Body Mass Index because of their sedentary lifestyle. Abnormal lipid profile fraction was also observed in selected patients about 40 percent had a border line risk of total cholesterol. Intervention package was developed which include various audio/ visual modules to impart nutrition education on selected patients. The developed package was validated in terms of gain in knowledge which was found to be 14.11 and 10.46 in male and female patients, respectively. It can be inferred that intervention package can be an effective measure for bringing favourable and significant changes in the nutritional profile as well as in nutritional knowledge of cardiac subjects, which may lead to improvement in cardiac state and thus helps in retardation of many other complications. Sidewise suitable recipes especially for cardiac patients were also prepared from therapeutic food items such as Arjuna bark, Aloe-vera, Bottle gourd, Linseed, Dalchini, Geloy and Oat. newline