Dietary perception and knowledge among cardiac patients visiting tertiary care hospital outpatient department (OPD)

TL;DR

This study found that many cardiac patients lack proper dietary knowledge and have misconceptions about nutrition, highlighting the need for better education.

Contribution

The study provides insights into dietary misconceptions among cardiac patients in a Pakistani hospital setting.

Findings

Majority of patients had no idea about sodium consumption and its effects.

46% of patients lacked knowledge about the impact of bakery items on heart health.

Only 23% of patients used the internet to search for nutrition-related information.

Abstract

To appraise the dietary perception and knowledge of cardiac patients visiting Outpatient department of a tertiary care hospital.

A cross sectional study of 466 patients attending cardiac outdoor clinic at a tertiary care cardiac hospital in Rawalpindi, Pakistan were selected through convenient sampling from January to April 2021. Patients included in the study were above 18 years of age and had a cardiac disease. A structured questionnaire in English and Urdu was drafted with questions related to patient demographics, dietary perception and knowledge.

Among 466 patients, 60% (n=280) were males and 40% (n=186) were females whereas 14% (n=66) of the patients were uneducated and 15% (n=68) had completed postgraduate education. In this study 23% (n=106) of the participants used internet to search nutrition related information and 72 % (n=339) of the patients consider their lifestyle to be healthy. Majority (n=261, 56%) of the patients had no idea regarding sodium consumption. 46% (n=215) of the patients had no knowledge regarding the effects of bakery items on cardiac health.

Dietary Knowledge plays a predominant role in the management of cardiac disease. The study concluded that cardiac patients had inadequate knowledge regarding dietary intake in cardiac disease and has high prevalence of dietary myths and misconceptions. Strategic plan including nutritional awareness program and intensive counseling sessions should be designed to increase dietary knowledge of cardiac patients.