Page 169 - Petelin, Ana, ur. 2024. Zdravje delovno aktivnih in starejših odraslih / Health of Working-Age and Older Adults. Zbornik povzetkov z recenzijo ▪︎ Book of Abstracts. Koper: Založba Univerze na Primorskem/University of Primorska Press

Eating habits in therapeutic community

Tija Božič, Tamara Poklar Vatovec
University of Primorska Faculty of Health Sciences, Izola, Slovenia

Introduction: The therapeutic community Skupnost Srečanje was founded by the Ita-
lian priest Pierino Gelmini, who opened it in Nova Gorica in 1994. Addicts of illicit
substances face a problem with food intake, as chronic substance use can lead to pro-
tein-energy malnutrition, vitamin deficiencies, exhaustion, and reduced muscle mass.
During abstinence, food consumption can be challenging due to negative emotions
and anxiety. Individuals often seek comfort in food, which can lead to weight gain. It is
important to raise awareness about the importance of healthy eating and promote he-
althy eating habits for faster recovery in the therapeutic community.
Methods: Using observational methods, we evaluated the dietary habits of participants
in the therapeutic community Skupnost Srečanje, and conducted body composition
measurements using a bioelectrical impedance analyser. We measured their body we-
ight, body fluid percentage, muscle mass, total and visceral fat, and metabolic age. We
analysed a randomly offered weekly menu and assessed participants‘ dietary intake
using the OPKP computer program. The study involved seven male participants aged
between 21 and 34 years.
Results: Based on anthropometric measurements, we found that participants, with a
body mass index of 26.5 kg/m², fell into the overweight category. However, fat per-
centage (19.43%) and visceral fat (4.79) were within recommended ranges, as muscle posterji | poster presentations
mass was higher than recommended (65.5 kg; recommended 45.1–52.9 kg), indica-
ting that participants were adequately nourished. The dietary regime in the therapeu-
tic community follows a precise schedule, with three main meals spaced every five to
seven hours. Although participants consume only three meals daily, they mostly meet
their daily energy requirements of 13,027.4 kJ (3,101.8 kcal), compared to the recom-
mended 13,770.3 kJ (3,278.6 kcal). Furthermore, they comply with nutritional guide-
lines for energy proportions (15% protein, 25% fat, and 54% carbohydrates, with 9%
simple sugars and 7% saturated fatty acids). The sodium values were particularly con-
cerning, exceeding recommended intake by more than twice (consumed 5,286 mg, re-
commended 2,000 mg). This can be attributed to the high consumption of bread and
processed meat products. Additionally, due to the high intake of whole grain bread,
participants also consumed higher levels of dietary fibre (37.9 g) compared to recom-
mendations (30 g).
Discussion and Conclusion: Participants in the therapeutic community strive to adopt a
healthy lifestyle, but there is still room for improvement. It is important for them to
recognize and try to change unhealthy eating habits and to transfer this knowledge in-
to their lives after the therapeutic community.
Keywords: eating habits, dietary regime, healthy food promotion, nutrition in therape-
utic community

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