Dietary Assessment and Counselling of at Risk Coronary Heart Patients

Thirty-five male subjects, aged 20–49 years, belonging to the same professional class and who were at risk of CHD were selected for the study. The background information and information regarding their food preparation practices, food choices, habits, nutrient intake, and source of nutrients were also recorded. Pre nutrition knowledge test was also conducted using KAP test and dietary counseling sessions were conducted through leaflets and discussion on dietary and life style factors for a period of 4 months after which the post nutrition knowledge test was carried out to know the gain in scores. Noteworthy changes were observed in the dietary and lifestyle pattern of the subjects. The consumption of cardioprotective foods like fruits, vegetables, whole grain cereals and pulses and skim milk products increased significantly (P<0.01) where as a significant reduction (P<0.01) in the consumption of SFA, sugar, bakery products, meat and meat products and fried and fast foods and refined cereals was observed. The subjects started consuming more soybean, mustard, ricebran oil which significantly increased their n-6/n-3 ratio. Thus, the inclusion of cardioprotective foods coupled with dietary counselling had a significant change in the dietary pattern and life style of the subjects.