Please use this identifier to cite or link to this item: http://cmuir.cmu.ac.th/jspui/handle/6653943832/69121
Title: การบริโภคอาหารของผู้ป่วยโรคหลอดเลือดแดงตีบตันที่ขาในโรงพยาบาลมหาราชนครเชียงใหม่
Other Titles: Dietary Consumption in Patients with Peripheral Artery Disease in Maharaj Nakorn Chiang Mai Hospital
Authors: ศาสตราจารย์ ดร.นพ.กิตติพันธุ์ ฤกษ์เกษม
อาจารย์ ดร.ศักดา พรึงลำภู
อรพินท์ พงษ์ธรรม
Issue Date: Aug-2015
Publisher: เชียงใหม่ : บัณฑิตวิทยาลัย มหาวิทยาลัยเชียงใหม่
Abstract: This pilot study was aimed at the eating habits of patients with leg ischemia-peripheral arterial disease (PAD) in the outpatient department (OPD) of the department of surgery, Maharaj Nakorn Chiang Mai Hospital. This study included 30 patients, which were classified into 3 groups according to the severity of PAD, and consisted of 9 cases of mild PAD (group 1), 9 cases of moderate PAD (group 2), and 12 cases of severe PAD (group 3). Patients were interviewed using a Food Frequency Questionnaire (FFQ) for the last 30 days, and a 24 hours recall record. The data were analyzed and presented in percentage, mean, and standard deviation. This assessment included the frequency of food intake, ingredients, processed food, cooking method, and alcohol consumption. In terms of frequency, this study found that patients in group 1 consumed vegetables, fruit and drink (e.g. coffee, tea), fatty foods, and seasoning more frequently than did other groups. Patients in group 2 consumed meat, milk and its products more frequently than other groups. Patients in group 3 consumed carbohydrates more frequently than other groups. When the researcher assessed the overall amount of food consumed, patients in group 2 consumed more carbohydrates, fat, and protein than each of the other two groups. There was no significant difference between the three groups in terms of the amount of trace elements. The main source of food in this population was raw market. Interestingly, patients in group 3 consumed processed food more than the other two groups. It is important to note that patients in group 2 cooked food by streaming, frying and stir, whereas patients in group 3 cooked their food by boiling, grilling and soup. Most patients in this study did not drink alcohol, but 1 patient in group 1 drank alcohol on a daily basis. The baseline characteristic was not different between the three groups apart from the body mass index, waist circumference and exercise rate which was lower in group 3 than the other two groups.
URI: http://cmuir.cmu.ac.th/jspui/handle/6653943832/69121
Appears in Collections:GRAD-Sciences and Technology: Independent Study (IS)

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