Poster (Knowledge Generation) ID 1987820

IF 2.4 Q1 REHABILITATION
David S. Ditor, Alexandria Roa Agudelo, E. Loh, Sussan Askari, Chetan P. Phadke
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引用次数: 0

Abstract

Anti-inflammatory diets have shown effective in reducing pro-inflammatory cytokines, and neuropathic pain and depression in individuals with spinal cord injury or disease (SCI/D). However, work to date has focused on community-dwelling individuals with SCI/D, and the diet’s efficacy in an inpatient population, and the feasibility of offering it in a hospital, are unknown. The inpatient setting may be ideal for introducing an anti-inflammatory diet, as immune-related health complications peak acutely after SCI, and forming new dietary habits may be easier in an inpatient setting. Thus, it is necessary to investigate the feasibility of an anti-inflammatory diet in the inpatient SCI/D setting. Phase 1: Understand the nutritional value of the current meal plans in selected inpatient SCI/D hospitals and their compliance with our anti-inflammatory diet. Phase 2: Understand the opinions that inpatients with SCI/D have regarding their currently offered meal choices and their readiness to learn about, and adopt, an anti-inflammatory diet. Phase 3: Understand the barriers and facilitators for implementing an anti-inflammatory diet in an inpatient setting from the perspective of hospital administrators. This study will take place in the SCI inpatient settings in two Ontario hospitals. Four to five inpatients from each site will be interviewed in Phase 1 and 2, and four to five Food Services administrators from each site will be interviewed in Phase 3. Menu plans, as well as individual food logs will be analyzed for nutritional value and compliance to an anti-inflammatory diet. Interviews will be subject to thematic analysis.
海报(知识生成) ID 1987820
抗炎饮食可有效减少促炎细胞因子,减轻脊髓损伤或疾病(SCI/D)患者的神经性疼痛和抑郁。然而,迄今为止的研究主要集中在社区的脊髓损伤/疾病患者身上,对住院病人的疗效以及在医院提供这种饮食的可行性尚不清楚。住院环境可能是引入抗炎饮食的理想场所,因为与免疫相关的健康并发症在 SCI 后会迅速达到高峰,而在住院环境中养成新的饮食习惯可能更容易。因此,有必要研究在 SCI/D 住院患者中推行抗炎饮食的可行性。 第 1 阶段:了解选定的 SCI/D 住院病人当前膳食计划的营养价值及其对我们的抗炎饮食的依从性。 第二阶段:了解 SCI/D 住院病人对目前提供的膳食选择的意见,以及他们是否愿意了解和采用抗炎饮食。 第三阶段:从医院管理人员的角度了解在住院环境中实施抗炎饮食的障碍和促进因素。 这项研究将在安大略省两家医院的 SCI 住院环境中进行。在第一和第二阶段,将分别对两家医院的四至五名住院病人进行访谈;在第三阶段,将分别对两家医院的四至五名食品服务管理人员进行访谈。将对菜单计划和个人食物记录进行分析,以确定营养价值和是否符合抗炎饮食。将对访谈内容进行主题分析。
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来源期刊
CiteScore
3.20
自引率
3.40%
发文量
33
期刊介绍: Now in our 22nd year as the leading interdisciplinary journal of SCI rehabilitation techniques and care. TSCIR is peer-reviewed, practical, and features one key topic per issue. Published topics include: mobility, sexuality, genitourinary, functional assessment, skin care, psychosocial, high tetraplegia, physical activity, pediatric, FES, sci/tbi, electronic medicine, orthotics, secondary conditions, research, aging, legal issues, women & sci, pain, environmental effects, life care planning
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