Evaluation of nutritional knowledge levels and self-efficiency of heart patients

Background and Aim: This research was conducted to evaluate the factors affecting the nutritional knowledge and self-efficacy of heart patients. MaterialandMethods: This study was conducted with 300 individuals with heart disease, 40% of whom were women and 60% were men. When you give; face-to-face training by survey researchers who completed socio-demographic information, health and nutrition information, anthropometric measurements, biochemical medication, Nutrition Knowledge Level for Adults (YETBİG) Scale and Self-Efficacy forms in the regulation of Nutritional Habits. Results: Again, women's BMI was found to be significantly higher (29,31±5,62 kg/m²) than men (27,82±4,47 kg/m²) (p=0.012). It is observed that there is a significant, positive and weak relationship between the conditions of heart disease and basic nutrition level under working conditions (p = 0,024). However, those without egalitarian diseases had higher basic nutrition (p=0,002) and food preference (p=0,019) scores than those with them. In the study, there was a significant, positive and moderate relationship between basic nutrition and nutritional values (p=0,001; r=0,425), while a significant, positive and weak relationship between food preference and self-conformity (p=0,009; r=0,151). has been detected. This found no difference in basic nutrition, nutritional preference, or self-efficacy between those who had previously studied healthy nutrition and those who had not (p>0,05). Result: Upon completion of the study, basic nutrition scores and healthy nutrition preference scores increase, and self-efficacy scores and healthy nutrition preference scores also increase. Nutrition education for heart patients can provide positive improvement in improving healthy health and nutritional level. More comprehensive studies are carried out on the subject. Key Words: Heart diseases, self-efficacy, nutrition knowledge level