Common Prevailing Food Myths among Hospitalized Patients and Effect of Dietary Counselling

Background: Hospitalized patients often hold various beliefs about food and nutrition, some of which may be inaccurate or even harmful to their health. These food myths can stem from cultural traditions, personal experiences, or misinformation spread through various channels. Common examples include the belief that certain foods can cure diseases, that dietary restrictions are unnecessary, or that supplements can replace a balanced diet. Such misconceptions can negatively impact a patient's adherence to prescribed dietary plans, potentially hindering their recovery and overall health outcomes. Effective dietary counseling plays a crucial role in addressing these myths, providing evidence-based information, and empowering patients to make informed food choices. Studies have shown that dietary counseling can lead to improved adherence, better understanding of nutritional needs, and ultimately, better health outcomes for hospitalized patients.  Aims & Objectives: This study investigates prevalent food myths among hospitalized patients and aims to dispel these misconceptions through evidence-based nutrition education, empowering patients to make informed dietary choices for improved health outcomes.  Method: 50 hospitalized patients, both male and female aged 20 to 70, were randomly selected from a single hospital in Nagpur, Maharashtra. All participants provided written informed consent before enrolling in the study. Data was collected using non-invasive methods, including questionnaires and personal interviews. Participants also received nutrition education aimed at dispelling common food myths, and this education was documented.  Results: 50 hospitalized patients were studied, with the most common chief complaints being post-cesarean section (8%) and uncontrolled diabetes (4%). Other conditions included anemia, COPD, hypertension, fractures, and cancers. The most frequently prescribed diet was a normal diet (38%), while specialized diets like modified diabetic high protein, DASH, and renal diets were each prescribed to only 2% of patients. A common food myth was the avoidance of sour and cold foods (48%), followed by beliefs about "hot-natured" foods (26%), yellow-colored foods (10%), and rice (10%). Hearsay was the primary source of these myths (84%), with social media contributing less (16%). Eliminating these foods showed no health benefits. Dietary counseling had varying acceptance rates: complete acceptance (44%), partial acceptance (22%), and non- acceptance (34%). This highlights the need for better communication and education to improve adherence to dietary plans.  Conclusion: Dietary counselling saw varying levels of acceptance among participants. While 44% fully embraced the recommendations, a substantial 34% did not accept them, and 22% showed partial acceptance. Interestingly, neither gender nor age significantly influenced acceptance rates, suggesting that other, yet unidentified, factors are more likely determinants of adherence to dietary advice.