Nutritional Adequacy and Patient Perceptions of the Hospital Inpatient Haemodialysis Menu: A Mixed Methods Case Series
Aim: To evaluate the nutritional adequacy of the hospital haemodialysis menu, quantify the dietary intake of hospitalised haemodialysis patients and explore patient perceptions of the menu. Methods: The menu analysis compared the default menu to reference standards using a one sample <i>t</...
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| Format: | Article |
| Language: | English |
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MDPI AG
2023-06-01
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| Series: | Dietetics |
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| Online Access: | https://www.mdpi.com/2674-0311/2/3/16 |
| _version_ | 1797580604015902720 |
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| author | Kate Neal Fatima Al Nakeeb Kelly Lambert |
| author_facet | Kate Neal Fatima Al Nakeeb Kelly Lambert |
| author_sort | Kate Neal |
| collection | DOAJ |
| description | Aim: To evaluate the nutritional adequacy of the hospital haemodialysis menu, quantify the dietary intake of hospitalised haemodialysis patients and explore patient perceptions of the menu. Methods: The menu analysis compared the default menu to reference standards using a one sample <i>t</i>-test via SPSS. Eight hospitalised haemodialysis patients were purposively interviewed using semi-structured interviews. Thematic analysis was used to identify the dominant themes. The participant’s actual dietary intake was calculated and compared to individual nutrients using evidence-based guidelines. Results: Compared to the reference standards, the default inpatient haemodialysis menu did not provide adequate energy (<i>p</i> < 0.001, mean = 8767 kJ/day ± 362), sodium (<i>p</i> < 0.001, mean = 72 mmol/day ± 9), potassium (<i>p</i> < 0.001, mean = 64 mmol/day ± 4), vitamin C (<i>p</i> ≤ 0.001, mean = 33 mg/day ± 10) and fibre (<i>p</i> < 0.001, mean = 26 g/day ± 3). Inadequate intake of energy and protein occurred in half of the participants. Passive acceptance of the menu, environmental and cultural considerations contributed to missed food opportunities impacting the patient experience and limited intake. Conclusions: The profile of the current default inpatient haemodialysis menu impacts the dietary intake and the experience of haemodialysis inpatients. It is recommended that the default menu is optimised in line with evidence-based guidelines for inpatients. |
| first_indexed | 2024-03-10T22:52:06Z |
| format | Article |
| id | doaj.art-5fc654cf48cd4c29b43d7b11f377684a |
| institution | Directory Open Access Journal |
| issn | 2674-0311 |
| language | English |
| last_indexed | 2024-03-10T22:52:06Z |
| publishDate | 2023-06-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Dietetics |
| spelling | doaj.art-5fc654cf48cd4c29b43d7b11f377684a2023-11-19T10:14:48ZengMDPI AGDietetics2674-03112023-06-012320321410.3390/dietetics2030016Nutritional Adequacy and Patient Perceptions of the Hospital Inpatient Haemodialysis Menu: A Mixed Methods Case SeriesKate Neal0Fatima Al Nakeeb1Kelly Lambert2Nutrition and Dietetics Department, Liverpool Hospital, Sydney, NSW 2170, AustraliaSchool of Medical, Indigenous and Health Sciences, University of Wollongong, Wollongong, NSW 2500, AustraliaSchool of Medical, Indigenous and Health Sciences, University of Wollongong, Wollongong, NSW 2500, AustraliaAim: To evaluate the nutritional adequacy of the hospital haemodialysis menu, quantify the dietary intake of hospitalised haemodialysis patients and explore patient perceptions of the menu. Methods: The menu analysis compared the default menu to reference standards using a one sample <i>t</i>-test via SPSS. Eight hospitalised haemodialysis patients were purposively interviewed using semi-structured interviews. Thematic analysis was used to identify the dominant themes. The participant’s actual dietary intake was calculated and compared to individual nutrients using evidence-based guidelines. Results: Compared to the reference standards, the default inpatient haemodialysis menu did not provide adequate energy (<i>p</i> < 0.001, mean = 8767 kJ/day ± 362), sodium (<i>p</i> < 0.001, mean = 72 mmol/day ± 9), potassium (<i>p</i> < 0.001, mean = 64 mmol/day ± 4), vitamin C (<i>p</i> ≤ 0.001, mean = 33 mg/day ± 10) and fibre (<i>p</i> < 0.001, mean = 26 g/day ± 3). Inadequate intake of energy and protein occurred in half of the participants. Passive acceptance of the menu, environmental and cultural considerations contributed to missed food opportunities impacting the patient experience and limited intake. Conclusions: The profile of the current default inpatient haemodialysis menu impacts the dietary intake and the experience of haemodialysis inpatients. It is recommended that the default menu is optimised in line with evidence-based guidelines for inpatients.https://www.mdpi.com/2674-0311/2/3/16haemodialysisdietary intakeinpatientqualitative research |
| spellingShingle | Kate Neal Fatima Al Nakeeb Kelly Lambert Nutritional Adequacy and Patient Perceptions of the Hospital Inpatient Haemodialysis Menu: A Mixed Methods Case Series Dietetics haemodialysis dietary intake inpatient qualitative research |
| title | Nutritional Adequacy and Patient Perceptions of the Hospital Inpatient Haemodialysis Menu: A Mixed Methods Case Series |
| title_full | Nutritional Adequacy and Patient Perceptions of the Hospital Inpatient Haemodialysis Menu: A Mixed Methods Case Series |
| title_fullStr | Nutritional Adequacy and Patient Perceptions of the Hospital Inpatient Haemodialysis Menu: A Mixed Methods Case Series |
| title_full_unstemmed | Nutritional Adequacy and Patient Perceptions of the Hospital Inpatient Haemodialysis Menu: A Mixed Methods Case Series |
| title_short | Nutritional Adequacy and Patient Perceptions of the Hospital Inpatient Haemodialysis Menu: A Mixed Methods Case Series |
| title_sort | nutritional adequacy and patient perceptions of the hospital inpatient haemodialysis menu a mixed methods case series |
| topic | haemodialysis dietary intake inpatient qualitative research |
| url | https://www.mdpi.com/2674-0311/2/3/16 |
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