Elaboração de um menu e o impacto na avaliação da aceitação alimentar na saude mental

Abstract

The diet of hospitalized hematology patients is influenced by physical and psychological factors. This study aimed to identify the emotional profile and food acceptance of patients with hematological cancer in a university hospital, using the DASS-21 Scale, and evaluate the effectiveness of a menu as an intervention to improve food acceptance. The research sought to analyze food acceptance before and after the intervention, in relation to the patients' emotional profile, and compare those with little or no improvement in food acceptance with the results of the scale and other variables. This is a descriptive and quantitative study, with data collection using questionnaires and psychological assessment using the DASS-21. After the intervention, patients were reassessed after an interval of 3 days. 22 patients participated in the study, who reported symptoms such as lack of appetite, dysgeusia, nausea, early satiety, fatigue, lack of motivation, worry and anxiety. The DASS-21 results indicated that 45.5% of patients had moderate to severe anxiety, 36.3% depression and 40.9% stress. It is concluded that the use of the hospital menu offers patients the possibility of choosing food, promoting autonomy and facilitating food acceptance. Additionally, it is useful in early identification and intervention in psychological symptoms that may contribute to distress and affect eating.