An Occupation-Based Healthy Nutrition and Wellness Program for Individuals With Schizophrenia

Abstract

This study investigated the effectiveness of an occupation-based Healthy Nutrition and Wellness Program (HNWP) on dietary knowledge, dietary habits, metabolic values, and well-being of people with schizophrenia. Forty clients attended the HNWP once a week for 12 weeks in addition to routine treatment. Metabolic values, biochemical values, dietary habits, Healthy Nutrition Knowledge Form, and Well-being Questionnaire were measured before the HNWP, after the HNWP, and at 6-month follow-up. Repeated measures factorial analysis of variance (ANOVA) was used to compare each continuous variable and Cochran’s Q test was used to compare categorical variables before HNWP, after HNWP, and at follow-up. Findings showed that HNWP increased the healthy nutrition knowledge, improved some dietary habits, increased high-density lipoprotein (HDL) cholesterol, and promoted general well-being of the individuals with schizophrenia. There was no gender difference in all variables. Inclusion of occupation-based HNWPs into treatment of individuals with schizophrenia can increase awareness about healthy life and improve their dietary habits and well-being.