The kidneys play a vital role in eliminating wastes and maintaining electrolyte and acid balance in the human body. Chronic kidney disease (CKD) is a condition in which the kidney functions irreversibly decline and eventually requires hemodialysis or renal transplantation. This present study aimed to investigate the effects of an 8-week nutrition education program on self-care behavior and kidney functions in pre-dialysis CKD patients. Twenty-one patients diagnosed with pre-dialysis CKD in the CKD Clinic were appointed to the 8-week nutrition education program on basic kidney functions, CKD etiology, CKD delaying strategies, and dietary counseling. Primary outcomes were the knowledge, attitude, and behavior scores on pre-dialysis self-care. Secondary outcomes were the estimated glomerular filtration rate (eGFR), blood urea nitrogen (BUN), serum creatinine (sCr), sodium, potassium, and phosphorus. Baseline and post-intervention scores of all outcomes were measured. Results show that most of the participants were female and aged ≥ 60. The nutrition education program significantly improved post-intervention knowledge, attitude, and behavior scores. Moreover, laboratory results of BUN, sCr, eGFR, and serum sodium levels were stable. Even though the mean potassium and phosphorus levels increased, there were improvements in the post-intervention measurements.

Pathogenesis of neurological diseases is associated with free-radical-mediated inflammatory processes. Phenolic compounds, saponin, and γ-aminobutyric acid (GABA) are nutraceuticals with neuroprotective properties. Lentinus squarrosulus is a mushroom with high proteins low calories, and nutraceuticals. This research aimed to investigate the nutraceutical contents of total phenolic compounds, saponins, γ-aminobutyric acid (GABA), and antioxidant activity in this mushroom after drying and frying for snack production. The nutraceutical contents and antioxidant activity were measured by Folin–Ciocalteu method and 2,2-diphenylpicrylhydrazyl (DPPH) assay, respectively. The stability of these nutraceuticals was also determined after drying and deep frying mushrooms in preparation for snack production. Results showed that the mushrooms after drying at 50 and 60 °C until the moisture content was below 12 % (according to Thai Community Products Standard) had water activity (aW) of 0.52 to 0.59. The dried mushrooms had lower lightness, redness, and yellowness with the increased drying temperature (p ≤ 0.05). The total phenolic content of dried mushrooms was not significantly different from that of fresh mushrooms, but saponin, GABA, and antioxidant activity were higher than in the fresh samples.