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Knowledge about healthy lifestyles (such as healthy nutrition) has been reported to influence the health and wellbeing perceptions of patients with a history of coronary artery bypass graft (CABG) and to increase the quality of life. Early stage interventions for the management of the modifiable risk factors prevent CAD development or slow the disease progression. AIM : This research was conducted to evaluate coronary risk factors and dietary habits of patients with coronary artery disease undergoing cardiac rehabilitation. MATERIALS AND METHODS: This is descriptive research. The study was carried out at the cardiology wards or outpatient clinics of the state university. The study sample consisted of 324 patients with coronary artery disease undergoing cardiac rehabilitation. The data were obtained using the Patient Information Form and Nutrition Habits Assessment Survey. Ethical approval was obtained from the ethical committee. RESULTS: The mean age of the participants was 63.72 ± 12.72 and 65.7% were male. The sample (66%) reported eating three meals  a day and 20% - two meals a day. The body mass index value (28.69 ± 5.68) showed that the patients were overweight. The mean of waist circumference (105.38 ± 14.97) indicated that patients were abdominally obese. The patients (52.8%) reported that they were prescribed a certain diet. The research sample consumed a low - sodium diet ( 77.2% ) , diabetic diet (42.1%), and a low-cholesterol diet (29.2%). The sample consumed less than 5 grams of salt per a day (24.4%) and more than 5 grams of salt per day (5.9%). Most patients (68.2%) reported that they did not know how many grams of salt they consumed per a day. Most of the patients consumed milk or dairy products daily (52.2%), meat products 1-3 times a week (50.6%), and eggs - every day (41%). The sample used consumed foods high in fat (24.4% ) and in carbohydrates (26.5%) 1 to 3 times in a week. Patients (23.5%) reported that they consumed fried food every 1-3 to 15 days. CONCLUSION: The patients undergoing cardiac rehabilitation needed training and counseling about modifiable cardiac risk factors, smoking, alcohol consumption, and fasting blood glucose levels. Patients undergoing cardiac rehabilitation program need support and education about salt consumption, healthy diet, proper cooking methods, and healthy nutritional preferences.

Assessment of eating habits and food preferences of patients with coronary artery disease undergoing cardiac rehabilitation