Effect of Diet Therapy Program on Dietary Knowledge and Practice of Elderly Patients on Regular Hemodialysis

Abstract

The identification and proper management of risk factors for chronic renal diseases is a public health priority. Diet Nutrition program on elderly patients with uraemia on dialysis plays an important role in the process of treatment, decreasing complications and improving quality life of patients. The aim of this study was to assess the effectiveness of diet therapy program on dietary knowledge and practice of elderly patients on regular hemodialysis. Design: An interventional study was used. Setting: The study was conducted at the hemodialysis units of the Urology and Nephrology Centers at Zagazig University Hospitals. Sample: The study sample consisted of 90 elderly patients on regular hemodialysis who received the diet therapy program. Tools: Data was collected through: (1) An interviewing questionnaire to assess sociodemographic characteristics of patients, their dietary knowledge and practice before and after diet therapy program; (2) physical assessment checklist to assess abnormal physical findings of patients before and after intervention. Results: the elderly patients under hemodialysis have deficient dietary knowledges and practices. The implementation of the diet therapy program was effective in improving dietary knowledge and practices of elderly patients. The total knowledge and practice of the patients showed statistically significant improvements after the intervention (61.1% and 67.8%)respectively after the intervention compared with 18.9% and 23.3% respectively before intervention(p<0.001). Recommendations: Diet therapy programs need to be a priority on management of elderly patients under regular hemodialysis.

Effect of Different Nutritional Education Based on Healthy Eating Index for HemoDialysis Patients on Dietary Quality and Muscle Mass

“…Abd et al (2015) used small group combined educational booklets for nutrition education for the study groups. Their results reported dietary knowledge would be improved [ 31 ]. In this present study, the dietary knowledge of HD patients improved at T2, which compared to T0, the Non-C group had a higher dietary knowledge score at T2 than T1, indicating that only providing the HEI-HD booklet could help patients’ dietary knowledge improvement.…”