Cardiac rehabilitation is an important and cost-effective strategy for secondary prevention and improving patients' quality of life. Given the significance of healthy nutrition for patients undergoing cardiac rehabilitation, identifying priorities to prevent subsequent cardiovascular events, enhance overall health status, and improve quality of life is of substantial clinical importance. Therefore, this study aims to elucidate the priorities for changing dietary behaviors in patients undergoing cardiac rehabilitation.

Materials and methods:

Data were collected through semi-structured individual interviews with 12 participants using purposeful sampling. Interview questions focused on the priorities for changing nutritional behaviors in cardiac rehabilitation patients. Conventional content analysis using Graneheim and Lundman’s approach was used to analyze the data. Lincoln and Guba’s criteria were used to obtain data trustworthiness.

Results:

The categorization of codes led to the extraction of 9 categories, which were grouped into 2 themes: "Explicit Needs" (comprising 6 categories: 1) impact of weight, 2) attention to comorbidities and related conditions, 3) method of receiving program information, 4) simple and personalized diet plan, 5) connection between food and taste, 6) addressing nutritional ignorance) and "Implicit Needs" (comprising 3 categories: 1) dietary pattern modification, 2) attention to internal and external influencing factors, 3) improvement of information sources). These themes encompass the nutritional priorities and needs of cardiac rehabilitation patients.

Conclusion:

Nutritional programs for patients in cardiac rehabilitation should include precise and comprehensive information about the diet, take into account the patient's tastes and food preferences, and address hidden nutritional needs. Additionally, special attention should be given to managing comorbidities. Providing accurate and reliable information to patients is crucial for them to make better dietary decisions. These needs and challenges must be considered in the design and implementation of nutritional programs for these patients.