Evaluation of changes in eating habits of chronically mentally ill patients residing in 24-hour social welfare home, subject to various forms of health-promoting education

INTRODUCTION

One of the decisive factors in maintaining good health and physical and mental fitness is proper nutrition. Its role becomes particularly important when a disease occurs, including chronic and mental illness.

AIM OF THE STUDY

This study was aimed at investigating whether, and to what extent, it is feasible to conduct health-promoting nutritional education and to implement principles of correct nutrition in chronically mentally ill patients residing in a 24-h Social Welfare Home (SWH).

MATERIAL AND METHODS

52 people staying in the 24-hour SWH for chronically mentally ill participated in the study. Nutritional education was conducted by a dietitian with whom a psychologist, nurse and physiotherapist collaborated. Nutritional education was aimed at accepting changes in the way of nutrition by changing the composition otfthe diet and food preparation, changing eating behavior (throwing food under the table, taking food from other residents, etc.) and changing the structure of own purchases.

RESULTS

One year after the correction of the diet and nutritional supervision, a statistically significant increase in the consumption of vegetables, fruit, cottage cheese, fish and vegetable fats and a decrease in the consumption of white wheat bread, rennet cheese, cold meats and sugar and sweets. In the assortment of women's own purchases, the amount of cold cuts, sweets and cakes decreased, and apples and dairy products appeared. In men, the amount of cold cuts, cheese, cakes and sweetened drinks decreased, and fruits and fermented milk drinks appeared. A significant reduction in the value of the glycemic load was found: 2nd breakfasts, snacks and the value of a 24-hour diet.

CONCLUSIONS

It was found that multidirectional pro-health nutritional education of chronically mentally ill people is reflected in their nutritional behavior. The fact that the respondents are aware of the influence of the diet on their health also translates into a change in the range of their own purchases.

Microbiota and Its Impact on the Immune System in COVID-19-A Narrative Review

The microbiota is of interest for the development of a therapeutic strategy against SARS-CoV-2 coronavirus disease 2019 (COVID-19) due to its impact on the host immune system. Proven communications of the gut microbiota with the pulmonary microbiota (gut-lung axis) and the pathway of neural connections between the gut and brain (gut-brain axis) may be important in the face of the pandemic. SARS-CoV-2 was shown to affect almost all organs because of the presence of a host receptor known as angiotensin converting enzyme 2 (ACE2). The ACE2 receptor is mainly present in the brush border of intestinal enterocytes, ciliary cells, and type II alveolar epithelial cells in the lungs. The transport function of ACE2 has been linked to the ecology of gut microbes in the digestive tract, suggesting that COVID-19 may be related to the gut microbiota. The severity of COVID-19 may be associated with a number of comorbidities, such as hypertension, diabetes, obesity, and/or old age; therefore, attention is also paid to multiple morbidities and the modulation of microbiota through comorbidities and medications. This paper reviews the research in the context of the state of the intestinal microbiota and its impact on the cells of the immune system during the SARS-CoV-2 pandemic.