Objectives:
The study was aimed at finding out whether, and to what extent, it is possible to introduce and maintain proper nutrition habits in chronically mentally ill residents of a24-hour Nursing Home.

Methods:
The study involved 52 residents of a 24-hour Nursing Home (NH) for the chronically mentally ill. The study was carried out with a prospective method using questionnaires, nutrition-related interviews, anthropometric measurements, and analysis of selected blood biochemical indicators. Diet modification, accompanied by simultaneous health-promoting nutrition-related education, involved balancing the energy and nutrient contents, with adue consideration to gender and age as well as the major ailment and the accompanying disorders. Sources of the basic nutrients, i.e., proteins, carbohydrates and lipids, were replaced by recommended and/or health-promoting ones.

Results:
Both female and male patients showed a statistically significant reduction in energy uptake, resulting primarily from a significant reduction in the uptake of lipids and simple carbohydrates. Changes in nutritional habits were reflected in statistically significant increase in the uptake of vitamins, minerals and liquids (in the form of water). Diet composition modifications translated into beneficial changes in concentrations of glucose, triacylglycerols, cholesterol (total as well as HDL and LDL fractions) in numerous patients examined.

Conclusions:
The study showed chronic mental patients to be capable of adopting, with full acceptance and cooperation, proper nutritional habits. Changes in those habits were reflected in improved body functions, including carbohydrate-lipid metabolism indicators, also in schizophrenia patients treated with antipsychotics.