Evaluation of energy and nutritive value of physiotherapy students diet in terms of their awareness and knowledge of nutritional therapy of the patient
Journal Title: Complementary & Alternative Medicine in Science - Year 2013, Vol 1, Issue 2
Abstract
Background. Various degrees of malnutrition occur in about half of patients treated in hospitals. The physiotherapy student, as a future therapist engaged in treatment of different diseases and injuries, should be aware of the importance of the patient’s proper nutrition in a complex therapy of the disease. The objective of the study was to evaluate the energy and nutritive value of the diet of the Physiotherapy students from the University School of Physical Education in Wroclaw at different times of the academic year, in terms of their awareness and knowledge of nutritional therapy of the patient. Material and methods. 30 individuals participated in the study, including 15 females (mean age 23 ± 0.5 year) and 15 males (mean age 23 ± 0.7 year). The study was conducted as a 24-hour diet recall interview, including 7 days of the didactic period and 7 days of the examination period. The results were statistically analysed using the STATISTICA 10 PL computer software. Results. The energy value of daily food ration (DFR) of both sexes was significantly lower than the demand defined by age- and sex-specific standards. A significant deficiency of fibre, calcium, magnesium, iron and B-group vitamins in the diet of both sexes was found. Sodium intake by students of both sexes significantly exceeded the recommended level, whereas phosphorus was consumed in excess exclusively by men. No statistically significant differences in the supply of selected ingredients during the didactic and examination weeks were observed. Nevertheless, the consumption level of these ingredients by women and men differed to a large extent. Conclusions. The diet of the Physiotherapy students in terms of energy and nutritive value deviate from the applicable standards to a large extent. The conducted study can be used to monitor further students’ nutritional behaviours. There is a need to shape proper eating habits within the curriculum of the University.
Authors and Affiliations
Dorota Jakubiec, Krystyna Chromik, Kamil Gajda
Keywords
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