The purpose of this study is the investigation of the effect of nurse-led nutritional education of post-CABG patients on their dietary pattern, on their adherence to it, but also on their quality of life and well-being.
Age over 18 years
Patients who underwent CABG and were discharged from the hospital in the previous 10 days
Knowledge of reading and writing in Greek by the patients
Provision of written informed consent by the patients for their participation in the study
History of psychiatric illness, recent history of alcohol and/or drug abuse, dementia or Alzheimer's disease
Patients with comorbidities (diabetes mellitus, chronic renal failure, idiopathic inflammatory bowel disease, other gastrointestinal disorders, food allergies, etc.) that would justify the adoption of a special dietary pattern that is not identical to the proposed dietary pattern
Patients with a preference for strict vegetarianism (vegan) and/or cultural-religious beliefs that do not allow the adoption of the proposed dietary pattern
Parallel
Patients of Group A and B both are filling out the questionnaire "Mediterranean diet questionnaire (MEDAS)"
BehavioralThis questionnaire will be completed by patients in both groups. The aim of this questionnaire is to assess the patients' dietary choices and how beneficial they are for their health, according to the Mediterranean diet model.
Patients of Group A and B both are filling out the "Mini Nutritional Asessment" questionnaire
BehavioralThis questionnaire will be completed by patients in both groups. The aim of this questionnaire is to assess the nutritional status of the patients, their level of nutrition and appetite for food, and the potential risk of malnutrition.
Patients of Group A and B both are filling out "Nottingham Health Profile Scale" questionnaire
BehavioralThis questionnaire will be completed by patients in both groups. The aim of this questionnaire is to assess the subjective discomfort of the individual with health problems as well as the extent to which these problems affect their normal activities.
Patients of Group A and B both are filling out the "Cardiovascular Diet Questionnaire-2"
BehavioralThis questionnaire will be completed by patients in both groups. The aim of this questionnaire is to assess the dietary choices of patients with cardiovascular diseases, such as the patients in this study.
Measurement of patient somatometric characteristics
Other interventionMeasurement of body weight, Body Mass Index, Fat and Water Percentage, Chest, Waist and Hip Circumference of patients using a tape measure and electronic scale-lipometer. Also, measurement of bloodless blood pressure and fasting glucose.
Nutritional education and discussion with group B patients
BehavioralNutritional education using an information leaflet, e-mails and telephone calls to patients in group B only. Discussion regarding their dietary choices before surgery, identification of wrong habits and efforts to improve them afterwards. It will concern all the basic categories of healthy eating (preference for fruits, vegetables, proteins, healthy carbohydrates, reduction of saturated fat, salt and sugar and information about nutritional labels and how to choose foods according to them). The goal is for patients who will receive this education to improve their measurements in repeat meetings with the researcher, compared to those who will not be informed.
Improving dietary choices and habits of patients with Coronary Heart Disease who underwent coronary artery bypass surgery
Through nutritional education and discussion with the researcher, the goal is for patients to understand healthy eating choices, make better choices regarding their diet, and improve the outcome of surgery.
Improvement in body weight (kg) of patients
Through the nutritional education that patients will receive, they will be able to properly understand healthy dietary choices and improve their body weight (mainly overweight and obese patients will be able to reduce it to healthy limits). Their weight will be measured with an electronic scale.
Improving patients' Body Mass Index to healthy limits
Through the nutritional education that patients will receive, they will be able to properly understand healthy dietary choices and improve their Body Mass Index. Body mass index will be calculated using an electronic scale after body weight has been measured.
improvement of patients' body fat percentage (%) and body water percentage (%)
Due to improved dietary choices after training, patients will be able to improve their body fat and water percentage (especially overweight and obese patients). These parameters will be calculated with a special scale - lipometer, after measuring body weight and also calculating the patient's gender, age and height.
Improving patients' chest, waist and hip circumferences (cm) to healthy limits
In addition to improving the parameters of weight, fat, water and Body Mass Index, it is important to improve the measurements of the patients' chest, waist and hip circumferences to healthy limits (reduction in overweight and obese patients and increase in malnourished patients). This measurement will be done with a tape measure by the researcher.
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Hellenic Mediterranean University
Lead sponsor
University General Hospital of Heraklion
Collaborator
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