Presentation

Guide- Dr. Anuradha Shekhar
Assessment of Nutritional Status and
Nutritional Knowledge of Post-operative
CABG Patients

INTRODUCTION
 Coronary heart
disease is currently
the leading cause of
death globally, and is
expected to account
for an even higher
percent of deaths by
2030.
 An estimated 17.7
million people died
from CVDs in 2015,
representing 31% of
all global deaths.
Risk
Factors
of CVD
Unhealthy
diet
Diabetes
mellitus
Obesity/
overweight
Hypertension
Lack of
physical
activity

 Coronary artery bypass grafting (CABG) is a technique
that involves using an artery or vein from elsewhere in
the body to bypass the blocked vessels, restoring
adequate blood flow to the heart.

Objective:
The study was conducted to find out
about the nutritional status and nutritional
knowledge of patients who had planned for a coronary
artery bypass grafting (CABG) process with following
objectives :
 To find out about the anthropometry of the subjects
 To find the level of physical activity
 To find about the medical history of the subjects
 To conduct a dietary survey by applying
24-hour recall method and food
frequency table.

Selection of Sample (Sample Size - 60)
Developing Questionnaire
Background
Information
Anthropometry
Height Weight BMI
Physical
Activity
Dietary
Survey
24-Hour
Recall
Food Frequency
Table
Medical
History
Collection of Data
Application of Stastical Package for Social Sciences (SPSS)
Coding of Data
Data Analysis
Results and Discussion

 Body Mass Index - BMI is defined as the body
mass divided by the square of the body height.
BMI= Weight (kg)/Height ²(m²)
 Physical Activity – It is defined as any bodily
movement produced by skeletal muscles that
require energy expenditure.
 Medical History – A number of studies have
stated diabetes mellitus, hypertension and
obesity as a risk factor of development of
cardiovascular diseases.
 Dietary Survey – A 24-hour recall method was
applied to find out about the detailed food
consumption by the subjects. Food frequency
table was used to gather information related to
the general eating habits of the patients.

DEMOGRAPHIC FACTORS
Variables Frequency
Gender:
 Male 51
 Female 9
Education:
 Below 5th class 17
 5th to 10th class 29
 10th - 12th class 12
 Graduation and Post
Graduation
2

Variables Frequency
Occupation:
 Retired 23
 Working 30
 House-hold
Chores
7
Age range 37-80 years
 Male 37-80 years
 Female 57-70 years
Average age 58 ½ years
Eating Habits:
 Vegetarian 10
 Non-vegetarian 50

BODY MASS INDEX (BMI)
According to Asian classification of BMI, around 16.7%
patients were overweight, 28.3% were in the pre-obese
category and 15% were obese. Only 38.3% of the
patients had BMI in the normal recommended range.
1.7
38.3
16.7
28.3
15
0
5
10
15
20
25
30
35
40
45
< 18.5 18.5 - 22.9 23 - 24.9 25 - 29.9 > 30
Percentage of
Subjects
Body Mass Index (BMI)
Body Mass
Index (BMI)
in Kg/m²

PHYSICAL ACTIVITY
 61.7% of the sample had no physical activity. Around
30% gave 30 minutes to 1 hour to physical activity.
 A number of studies show direct association of low
physical activity with weight gain and obesity.
61.7
8.3
15 15
0
10
20
30
40
50
60
70
Nil 15 Minutes 30 Minutes 1 Hour
Percentage of
Subjects
Duration of Physical Activity
Duration of
Physical
Activity

MEDICAL HISTORY AND FAMILY HISTORY
 60% of the subjects had medical history of either
diabetes or hypertension or both.
 30% of the subjects had a family history of diabetes
and hypertension.
16.6
21.67 21.67
38.3 40.3
60
30
0
10
20
30
40
50
60
70
Only Diabetic Only
Hypertensive
Diabetic and
Hypertensive
Total
Diabetic
Total
Hypertensive
With a
Medical
History
Family
History
Percentage
Medical History and Family History
Percentage of Subjects

DIETARY SURVEY
 The consumption of energy by almost 65% of
the sample was below the recommended
dietary allowances by ICMR National
Institute of Nutrition (2010) out of which
15% had extremely low energy consumption.
 By the application of Fisher formula for
finding t-test values for energy consumption,
the results reveal that the obtained value was
significantly not co-related in men and women
at (p≤0.05).

 The correlation results (Pearson’s formula) between
the BMI and the energy consumption shows a positive
but weak relationship with r(51)= 0.1 and r(9)= 0.22
for men and women respectively.
14.94
49.8
31.54
3.32
0
10
20
30
40
50
60
Below 1000 1000-1500 1500-2000 More than 2000
Percentage of Subjects
Energy Consumption By Subjects (Kcal)
Energy
Consumption By
Subjects (Kcal)

 The results of the t-test reveals that the value of
protein intake for male and female was not
significantly correlated at (p≤0.05).
 The subjects did not have any knowledge regarding
proteins, they were unaware of different and cheaper
sources of proteins that they could include in their
diet.
9.96
24.9
38.18
16.7
8.3
1.66
0
5
10
15
20
25
30
35
40
45
15-25 25-35 35-45 45-55 55-65 65-70
Percentage of
Subjects
Protein Consumption by Subjects (gms)
Protein
Consumption by
Subjects

 The t-test results show no significant correlation in
carbohydrate consumption between men and women at
(p≤0.05).
 The subjects were unaware of dietary fibre and the
importance of whole grains and their products because
of which the consumption of food items made out of
refined flour was high.
13.36
16.7
35.07
15.03
13.36
3.34 3.34
0
5
10
15
20
25
30
35
40
<150 150-200 200-250 250-300 300-350 350-400 400-450
Percentage of
Subjects
Carbohydrate Consumption by Subjects (gms)
Carbohydrate
Consumption by
Subjects (gms)

 The data from t-test results show no significant
correlation in fat consumption between men and women
at (p≤0.05).
 The consumption of fat by 68% of the sample was
found to be towards the higher level and 22%
consumed fried food on a regular basis.
5.01
26.27
41.75
21.71
5.01
0
5
10
15
20
25
30
35
40
45
<20 20-30 30-40 40-50 50-60
Percentage of
Subjects
Fat Consumption by Subjects (gms)
Fat Consumption by
Subjects (gms)

Dietary habits of subjects-
 The consumption according its palatability,
availability and inexpensiveness.
 Around 50% consumed two-three heavy meals
a day with large gaps between the meals.
 Tea was included in between meals by all the
subjects.
 The consumption of bakery items made of
refined wheat was very high
 A high consumption of fats
 Low protein consumption
 A very low consumption of dietary fibre and
fruits

 Majority of the patients had a poor
nutritional status as their BMI was higher
than the normal recommended range as
well had they had medical history of non-
communicable diseases.
 The food items being consumed and the
type of food pattern followed by the patients
included higher amount of energy being
derived from fats and less from proteins.
 There was a very low consumption of fruits
and salads by the subjects.
 The patients were not aware of a balanced
diet because of which they consumed food
items that were easily available and not
expensive.

 Before any surgery, a patient’s nutritional status should be
assessed and he/she should be explained in detail about
nutrition and the role it plays in healthy diet.

Presentation

More Related Content

What's hot

What's hot (20)

Similar to Presentation

Similar to Presentation (20)

More from Dr. BMN college of Home Science

More from Dr. BMN college of Home Science (20)

Recently uploaded

Recently uploaded (20)

Presentation