Z Gastroenterol 2010; 48 - A54
DOI: 10.1055/s-0030-1254792

Practical difficulties of dietary compliance

K Müller 1, A Gubicskó 1, S Szabó 1, K Marton 1, S Armbruszt 1 M Figler 1,
  • 1Pécsi Tudományegyetem, Egészségtudományi Kar, Fizioterápiás és Táplálkozástudományi Intézet Táplálkozástudományi és Dietetikai Tanszék

Introduction: Diet compiled on the basis of the demands of different diseases forms an important part of therapy, promotes recovery, improvement of patients' conditions, and prevention of complications. However several patients do not compile with the prescribed diet in contrast with their own interests.

Objective: Examination the factors, which make dietary compliance difficult.

Material and Method: We applied the questionnaire method in our survey.

The questionnaire including 59 questions was filled in by 128 patients. Diabetics, coeliacs, patients on low-protein diet, and the parents of children 1–14 years were given a supplementary questionnaire.

Results: 55% of the participants lived in villages, and 45% of them were town dwellers. 99% of the participants thought of dietary compliance to be important. 53% of the participants always complied with the diet, 42% of them mostly complied with it, and 5% of the participants sometimes adhered to diet. 79% of the patients wished to take part in food shows with tasting, 21% of them were not interested in it. 55% of the patients could obtain the products in their dwellings, 32% of them could buy a part of them, and these products were not available in the dwellings of 13% of the patients. 53% of the patients were satisfied with the number of diet shops, 47% of them were unsatisfied. 63% of the patients thought about the choice of diet products to be sufficient, 37% of them thought it to be insufficient. Diet catering was not provided at workplace canteens most of the time. 80% of the patients would need restaurants with diet menus. 70% of them felt the diet products to be significantly expensive. Only some of the children's institutes could provide diet menus.

Conclusion: Nowadays improved provision of dieting patients can be experienced in several fields, but the collaboration of experts from different fields is needed. Food industry can produce several kinds of foods, trade can put these products into circulation, and health care can increase the standard of caring.