A survey of the meal attitude and nutritional status of patients on hemodialysis

• Published in: BULLETIN OF KIRYU UNIVERSITY Vol. 29; pp. 67 - 75
• Main Authors: Shimada, Mikiko, Kobayashi, Mitsuru, Takeuchi, Shigeru, Yokoyama, Yuka
• Format: Journal Article
• Language: Japanese
• Published: Kiryu university, Kiryu university junior college 2018; 桐丘学園 桐生大学・桐生大学短期大学部
• Subjects: Dietary regimen; Dietetic treatment; Hemodialysis; Malnutrition; 低栄養; 栄養療法; 血液透析; 食事調査
• ISSN: 2186-4748; 2435-7049
• DOI: 10.34506/bku.29.0_67

Patients receiving hemodialysis are at risk of malnutrition.　In some cases, such patients have continued the standard dialysis diets initially recommended at the time of hemodialysis therapy, over a long period.　With the assumption that these dietary restrictions exacerbate malnutrition, this study aimed to investigate the consciousness and psychological burden of patients with regard to diet therapy in comparison with their actual nutritional status by conducting a survey. 　The subjects who agreed to participate in the questionnaire survey, which included 41 items on nutrition and dialysis therapy, were divided into a non-risk group, with a Geriatric Nutritional Risk Index (GNRI) of ≥92, and a risk group, with a GNRI of ＜92.　The survey results were compared between the two groups.　According to the responses to the questionnaire item “About my figure,” many of the respondents in the non-risk group thought that they were“ thin.” In response to the questionnaire items“ reducing the moisture content of meals and drinks” and“ I refrain from salty foods,” many respondents in the risk and non-risk groups answered“ strongly agree” and“ agree,” respectively.　The patients in the risk group were older and had lower body mass indexes than those in the non-risk group.　These results suggest that the patients may not have understood the importance of diet therapy because they did not understand their own dialysis therapy and nutritional status, which may lead to nutritional disorders. 　Nutritionists must pay attention to the lifestyles of their patients and carefully plan their meals.　They must educate their patients on their individualized dietary regimens.