Bariyatrik cerrahi hastalarının sağlıklı yeme indeksi ile beslenme kalitelerinin değerlendirilmesi
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Tarih
2019
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İstanbul Bilgi Üniversitesi
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
ÖZET: Amaç: Bariyatrik cerrahinin artmasıyla birlikte beslenme durumu ve besin alımında açığa çıkan sorunlar, beslenme kalitesinin önemini artırmaktadır. Bariyatrik cerrahi sonrası beslenmenin iyi bir şekilde değerlendirilmesi ve tedavi edilmesi gerekmektedir. Bu araştırmada bariyatrik cerrahi hastalarının Sağlıklı Yeme İndeksi (SYİ) ile beslenme kalitelerinin değerlendirilmesi amaçlanmıştır. Metot: Bu çalışma bariyatrik cerrahi sonrası en az 3 ayını doldurmuş Sleeve Gastrektomili (SG) toplam 44 (33'ü kadın, 11'i erkek) hastanın değerlendirmesiyle yapılmıştır. Çalışmada elde edilen veriler 40 soruluk anket formu aracılığı ile elde edilmiştir. Anket formu içinde demografik bilgiler, sağlık bilgileri, antropometrik ölçümler, beslenme alışkanlıkları, fiziksel aktivite ile ilgili bilgiler ve 24 saatlik besin tüketim kaydı formu yer almaktadır. Alınan besin tüketim kaydı verileri Beslenme Bilgi Sistemi (BEBİS) programı ile beslenme durumları değerlendirilerek besin değerleri tespit edilmiştir. Ayrıca SYİ -2010 ile beslenme kaliteleri saptanmıştır. Sağlıklı Yeme İndeksi- 2010 skoru 100 puan üzerinden değerlendirilmiştir. Toplam SYİ-2010 skoru 50 puan ve altında olanlar kötü diyet kalitesi, 51-80 puan arasında olanlar geliştirilmesi gereken diyet kalitesi, 80 ve üzeri puanlananlar ise iyi diyet kalitesi kategorisinde yer almıştır. Verilerin analizi SPSS istatistik programı kullanılarak gerçekleştirilmiştir. Bulgular: Sağlıklı Yeme İndeksi'ne göre toplam 44 hastadan 43'ünün geliştirilmesi gereken diyet kalitesine sahip olduğu, 1 hastanın da iyi diyet kalitesine sahip olduğu belirlenmiştir. Toplam SYİ skoru 62.15±6.13 olarak saptanmış ve cinsiyetlere göre farklılık görülmemiştir (p=0.586), (p>0.05). Hastaların SYİ'e göre meyve, sebze, süt grubu ve protein grubu yiyeceklerini yüksek diyet kalitesinde tükettikleri görülmüştür. Tam tahıllı yiyecekleri ise düşük diyet kalitesinde tükettikleri saptanmıştır. Ayrıca düzenli fiziksel aktivite yaptığını belirten hastaların yapmayanlara göre daha iyi diyet kalitesine sahip oldukları görülmüştür (p<0.05). Hastaların enerji tüketimi günlük alınması gerekenden düşük bulunmuştur. Enerji yeterlilik durumuna göre erkeklerin %90'ı kadınların ise %57.6'sı yeterli enerji almaktadır ve cinsiyete göre farklılık göstermektedir (p<0.05). Enerjinin makro besin dağılımı ise enerjinin %30'u karbonhidrat, %19.59'u protein ve %50.22'si yağdan gelmektedir. Karbonhidrat tüketiminin yetersiz, protein ve yağ tüketiminin de yeterli olduğu saptanmıştır. Protein tüketiminin erkeklerde fazla olduğu görülürken (p=0.007), (p<0.05), karbonhidrat ve yağ tüketimi cinsiyete göre farklılık göstermemiştir (p>0.05). Buna ek olarak hastaların vitamin D, vitamin B1, folat, kalsiyum ve demir tüketiminin yetersiz olduğu görülmüştür. Folat, sodyum, kalsiyum, çinko tüketiminin erkeklerde daha fazla olduğu belirlenmiştir (p<0.05). Fakat kadınların günlük çinko tüketimini daha iyi karşılayabildikleri saptanmıştır. Sonuç: Bu çalışmada, bariyatrik cerrahi sonrası hastaların diyet kalitelerinin kötü olmadığı fakat geliştirilmesi gerektiği saptanmıştır. Beslenme kalitesinin iyileştirilmesi için postoperatif dönemde uzun süreli beslenme takibine ihtiyaç olduğu belirlenmiştir.
ABSTRACT: Objective: With the increase of bariatric surgery, nutritional status and nutrient intake problems increase the importance of nutritional quality. Nutrition should be well evaluated and managed after bariatric surgery. In this study, it was aimed to evaluation nutritional quality with healthy eating index in bariatric surgery patients. Methods: This study was performed on 44 patients (33 women, 11 men) with Sleeve Gastrectomy (SG) who completed at least 3 months after bariatric surgery. The data acquired in the study were obtained by means of a 40-question questionnaire. The questionnaire includes demographic information, health information, anthropometric measurements, nutritional habits, physical activity and 24 hour food consumption form. Nutrient consumption data obtained Nutritional information system (BEBİS) program was used to evaluate nutritional status and nutritional values were determined. In addition, nutritional quality was determined with Healthy Food Index (2010). Healthy Eating Index score was evaluated over 100 points. Those with a total SYI-2010 score of 50 points or less had poor dietary quality, those with a 51-80 score had a quality of diet that should be developed, and those with a score of 80 and above were in the category of good dietary quality. Data were analyzed using SPSS statistical program. Results: According to the healthy eating index, 43 out of 44 patients had the quality of diet that should be developed and 1 patient had good diet quality. Total SCI score was 62.15 ± 6.13 and there was no difference according to gender (p = 0.586), (p> 0.05). It was observed that patients consumed fruits, vegetables, milk group and protein group foods with high dietary quality. Whole grain foods were consumed with low diet quality. In addition, it was observed that patients who reported regular physical activity had better dietary quality than those who did not (p <0.05). The energy consumption of the patients was found to be lower than required daily. According to the energy adequacy status, 90% of men and 57.6% of women receive adequate energy and differ according to gender (p <0.05). Macro nutrient distribution of energy is 30% carbohydrate, 19.59% protein and 50.22% fat. It was determined that carbohydrate consumption was insufficient and protein and fat consumption was sufficient. While protein consumption was higher in men (p = 0.007), (p <0.05), carbohydrate and fat consumption did not differ according to gender (p> 0.05). In addition, vitamin D, vitamin B1, folate, calcium and iron consumption were insufficient. Folate, sodium, calcium, zinc consumption was higher in males (p <0.05). However, it was found that women were better able to meet daily zinc consumption. Conclusion: In this study, it was determined that the dietary quality of the patients after bariatric surgery was not bad but should be improved. In order to improve the quality of nutrition, it was determined that long term feeding follow-up was needed in the postoperative period.
ABSTRACT: Objective: With the increase of bariatric surgery, nutritional status and nutrient intake problems increase the importance of nutritional quality. Nutrition should be well evaluated and managed after bariatric surgery. In this study, it was aimed to evaluation nutritional quality with healthy eating index in bariatric surgery patients. Methods: This study was performed on 44 patients (33 women, 11 men) with Sleeve Gastrectomy (SG) who completed at least 3 months after bariatric surgery. The data acquired in the study were obtained by means of a 40-question questionnaire. The questionnaire includes demographic information, health information, anthropometric measurements, nutritional habits, physical activity and 24 hour food consumption form. Nutrient consumption data obtained Nutritional information system (BEBİS) program was used to evaluate nutritional status and nutritional values were determined. In addition, nutritional quality was determined with Healthy Food Index (2010). Healthy Eating Index score was evaluated over 100 points. Those with a total SYI-2010 score of 50 points or less had poor dietary quality, those with a 51-80 score had a quality of diet that should be developed, and those with a score of 80 and above were in the category of good dietary quality. Data were analyzed using SPSS statistical program. Results: According to the healthy eating index, 43 out of 44 patients had the quality of diet that should be developed and 1 patient had good diet quality. Total SCI score was 62.15 ± 6.13 and there was no difference according to gender (p = 0.586), (p> 0.05). It was observed that patients consumed fruits, vegetables, milk group and protein group foods with high dietary quality. Whole grain foods were consumed with low diet quality. In addition, it was observed that patients who reported regular physical activity had better dietary quality than those who did not (p <0.05). The energy consumption of the patients was found to be lower than required daily. According to the energy adequacy status, 90% of men and 57.6% of women receive adequate energy and differ according to gender (p <0.05). Macro nutrient distribution of energy is 30% carbohydrate, 19.59% protein and 50.22% fat. It was determined that carbohydrate consumption was insufficient and protein and fat consumption was sufficient. While protein consumption was higher in men (p = 0.007), (p <0.05), carbohydrate and fat consumption did not differ according to gender (p> 0.05). In addition, vitamin D, vitamin B1, folate, calcium and iron consumption were insufficient. Folate, sodium, calcium, zinc consumption was higher in males (p <0.05). However, it was found that women were better able to meet daily zinc consumption. Conclusion: In this study, it was determined that the dietary quality of the patients after bariatric surgery was not bad but should be improved. In order to improve the quality of nutrition, it was determined that long term feeding follow-up was needed in the postoperative period.
Açıklama
Anahtar Kelimeler
Bariyatrik Cerrahi, Beslenme Kalitesi, Sleeve Gastrektomi, Sağlıklı Yeme İndeksi, Obezite, Surgery, Nutritional Quality, Sleeve Gastrectomy, Healthy Eating Index, Obesity
