Effectiveness of Nutrition Education and Counseling on the Salty Taste Assessment, Nutrition Knowledge and Dietary Attitude of Hemodialysis Patients.
10.5720/kjcn.2013.18.4.402
- Author:
Young Mi LEE
1
;
Yeon Kyung LEE
Author Information
1. Nutrition Education Major, Graduate School of Education, Kyungpook National University, Daegu, Korea.
- Publication Type:Original Article
- Keywords:
hemodialysis;
nutrition education;
salty taste assessment;
nutrition knowledge;
dietary attitude
- MeSH:
Blood Urea Nitrogen;
Counseling;
Creatinine;
Diet, Sodium-Restricted;
Humans;
Nutrition Assessment;
Renal Dialysis;
Serum Albumin;
Sodium;
Soy Foods;
Uric Acid
- From:Korean Journal of Community Nutrition
2013;18(4):402-412
- CountryRepublic of Korea
- Language:Korean
-
Abstract:
The purpose of this study was to evaluate the effectiveness of nutrition education and counseling on the salty taste assessment, nutrition knowledge and dietary attitude of 21 hemodialysis patients. Five times of the nutrition education and three times of nutrition counseling were performed for a period of 5 months. Biochemical analysis revealed that creatinine was significantly high (p < 0.001), blood urea nitrogen and serum albumin were significantly low (p < 0.05, p < 0.01) and Na, K, Cl, K, P and uric acid were not significantly different. The distribution rate of unsalty taste preference were significantly high and the distribution rate of salty taste preference were significantly low after nutrition education and counseling (p < 0.001). Nutrition knowledge significantly improved following 5th month of education and counseling (p < 0.01). Particularly, the scores for questions related to sodium were improved. The dietary attitude was significantly improved during the counseling period (p < 0.05). There were improvements in responses to 'use food exchange list on diet' and 'habitually add salt or soy sauce before the meal'. According to these results, salty taste assessment, nutrition knowledge and dietary attitude were significantly improved by the hemodialysis diet therapy practices of hemodialysis patients. Therefore, we conclude that there was a need for low-salt diet education and nutrition counseling to help them recognize the taste of low-salt foods and strive towards a preference for less salty tasting foods and the consumption of a low-salt diet.
