Korean Journal of Community Nutrition (대한지역사회영양학회지)

The Korean Society of Community Nutrition (대한지역사회영양학회)
권호 표지
DOI QR코드

DOI QR Code

Effectiveness of Nutrition Education and Counseling on the Salty Taste Assessment, Nutrition Knowledge and Dietary Attitude of Hemodialysis Patients

혈액투석 환자 대상 영양교육과 상담이 짠맛 미각, 영양지식 및 식태도 변화에 미치는 효과

  • Lee, Young-Mi (Nutrition Education Major, Graduate School of Education, Kyungpook National University) ;
  • Lee, Yeon-Kyung (Department of Food Science and Nutrition. Kyungpook National University)
  • 이영미 (경북대학교 교육대학원 영양교육전공) ;
  • 이연경 (경북대학교 식품영양학과)
  • Received : 2013.07.31
  • Accepted : 2013.08.26
  • Published : 2013.08.30
Download PDF
⟨ Previous Next ⟩

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.

Keywords

References

  1. Cho YH, Yoon JB, Kim SR (1999): Effect of hemodialysis on taste acuity in patient with end-stage renal disease. Korean J Nephrol 18(2): 307-312
  2. Cho YW, Kim GB (1998): The present status of nutrition education in medical area - centered on the status of Korea. Proceedings of 1989 fall conference of the Korean Nutrition Society, pp.52-56
  3. Guthrie HA, Crocetti AF (1985): Variability of nutrition intake over a 3-day peroid. J Am Diet Assoc 85(3): 325-327
  4. Han DS (1989): Dietetic theraphy of chronic renal failure. Korean J Intern Med 37(1): 1-10
  5. Jang YG, Byeon GW, Lee BG, Lee JH, Lee HM, Jo YY (2006): Medical nutrition therapy, Hyoil, Seoul, pp.341-355
  6. Jeon SY, Kang GY, YU MH (1993): Diet therapy. Gwanmungak, Seoul, pp. 235-256
  7. Jung HJ (2011): Effect of nutrition education and counseling on dietary therapy action in type diabetes patients. MS thesis, Kyungpook National University, p.42, pp.61-62
  8. Kang SS (2003): Effect of pre-dialysis nutrition education on nutritional status of hemodialysis patients. MS thesis, Ewha womens University
  9. Kim HH, Shin EK, Lee HJ, Lee NH, Chun BY, Ahn MY, Lee YK (2009): Evaluation of the effectiveness of a salt reduction program for employees. Korean J Nutr 42(4): 350-357 https://doi.org/10.4163/kjn.2009.42.4.350
  10. Kim HJ, Kim SA, Sohn CM (2006): Association of the nutritional status and essential amino acids intake in hemodialysis patients. Korean J Nutr 39(7): 617-623
  11. Kim JY, Kwon KH, Choi HY, Kim KS, Yang YK (2000a): Comparison of nutritional status according to serum C-reactive protein concentration in hemodialysis patients. Korean J Nephrol 19(3): 461-467
  12. Kim SM, Lee YS, Cho DK (2000b): Nutritional assessment of the hemodialysis patients. Korean J Nutr 33(2): 179-185
  13. Kim, YH, Seo HJ, Kim SR (2001): A study of the nutritional status, nutritional knowledge, and dietary habits of the hemodialysis patients. Korean J Nutr 34(8): 920-928
  14. Kopple JD (1978): Abnormal amino acid and protein metabolism in uremia. Kidney Int 14(4): 340-348 https://doi.org/10.1038/ki.1978.134
  15. Kopple JD (1988): Nutrition, Diet and the Kidney. 7th Ed, Philadelphia, pp.1230-1286
  16. Kopple JD (1997): Protein-energy malnutrition in maintenance dialysis patients. Am J Clin Nutr 65(5): 1544-1577
  17. Kopple JD, Jones M, Fukuda S, Swendseid ME (1978): Amino acid and protein metabolism in renal failure. Am J Clin Nutr 31(9): 1532-1540
  18. Korea Health Industry Development Institute (2012): National food & nutrition statistics: based on 2010 Korea National Health and Nutrition Examination Survey.
  19. Lee HT, Cho S, Lee SH, Kim SR, Kim YH, Seo HJ (2002): Influence of routine calorie and protein intake on nutritional status in stable chronic hemodialysis patients : A 18 months follow-up study. Korean J Nephrol 21(1): 129-136
  20. Lee HW (2004): Healthy living dialysis. Jungmyeong, Seoul
  21. Lee JH, Ahn SH, Song JH (2000): Factors influencing malnutrition in maintenance hemodialysis patients. Korean J Nephrol 19(5): 778-783
  22. Lee NY, Jang YG, Park HC (2004): The research on the nutritional status of hemodialysis patients and nutrition knowledge. Proceedings of 2004 fall Conference of the Korean Society of Community Nutrition (Poster Presentation), p. 423
  23. Min HS, Lee EJ (2006): A study of relationship between compliance with therapeutic regimens and physiological parameters of hemodialysis patients. J Korean Acad Nurs 36(1): 64-73
  24. Schoenfeld PY, Henry RR, Laird NM, Roxe DM (1983): Assessment of nutritional status of the national cooperative dailysis study population. Kidney Int Apr(13): 80-88
  25. Shin EK, Lee HJ, Ahn MY, Lee YK (2008a): Study on the development and evaluation of validity of salty taste assessment tool. Korean J Nutr 41(2): 184-191
  26. Shin EK, Lee HJ, Jun SY, Park EJ, Jung YY, Ahn MY, Lee YK (2008b): Development and evaluation of nutrition education program for sodium reduction in foodservice operation. Korean J Community Nutr 13(2): 216-227
  27. The Korean Dietetic Association (2008): Manual of medical nutrition therapy. The 3rd ed, The Korean Dietetic Association, Seoul
  28. The Korean Society Nephrology (2009): Current renal replacement therapy in Korea. Insan mimorial dialysis registry, 2009. ESRD Registry Committee, Korea Society of Nephrology. Available from http://www.ksn.or.kr/journal/2010/index.html [cited 2011 April 30]
  29. Thunberg BJ, Swamy AC, Cestero RV (1981): Cross-sectional and longitudinal nutritional measurements in maintenance hemodialysis patients. Am J Clin Nutr 34(10): 2005-2012
  30. Walser M (1983): Nutrition in renal failure. Annu Rev Nutr 3: 125-154 https://doi.org/10.1146/annurev.nu.03.070183.001013
  31. Yang JL, Seo HJ, Kim YH (2003): Effects of nutrition educational status of hemodialysis patients. Korean J Nutr 36(7): 749-758
  32. Youn DJ, Kim JK, Choi SJ, Choi TY, Hwang SD (2002): Nutritional status and plasma amino acid profile in maintenance hemodialysis patients. Korean J Med 62(5): 522-529
  33. Young GA, Dibble JB, Hobson SM, Tompkins L, Gibson J, Turney JH, Brownjohn AM (1989): The use of an amino-acid-based CAPD fluid over 12 weeks. Nephrol Dial Transplant 4(4): 285-292
  34. Young GA, Kopple JD, Lindholm B, Vonesh EF, De Vecchi A, Scalamogna A. Castelnova C, Oreopoulos DG, Anderaon GH, Bergstorm J, Dichiro J, Prowant BF, Algrim CE, Martis L, Serkes KD (1991): Nutritional assessment of continuous ambulatory peritoneal dialysis patients : an international study. Am J Kidney Dis 17(4): 462-471
  35. Yu JA, Lee YW, Kim JG (2000): A study on the perception of salt and food intake of hemodialysis patients. J Korean Public Helath Assoc 26(1): 104-115

Cited by

  1. 혈액투석환자 대상 반정량적 식품섭취빈도 조사법과 7일간 식사기록법을 이용한 일상 식품과 영양소 섭취수준 비교 vol.22, pp.5, 2017, https://doi.org/10.5720/kjcn.2017.22.5.426