Provision of renal-specific nutrition knowledge for changing dietary practice in Bangladeshi hemodialysis patients
Objective: Studies show that provision of nutrition knowledge help renal patients make informed food choices. This study aimed to evaluate the impact of nutrition knowledge for changing dietary practice among Bangladeshi dialysis patients. Methods: Following development of a renal-specific nutrition...
| Main Authors: | , , , , , , , , , |
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| Format: | Article |
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Elsevier
2022
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| _version_ | 1825938775749951488 |
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| author | Rahman, Tanjina Ahmed, Shakil Kabir, Md. Ruhul Akhtaruzzaman, M. Mitali, Esrat Jahan Rashid, Harun-Ur Daud, Zulfitriazuan Mat Khor, Ban-Hock Kaur, Deepinder Khosla, Pramod |
| author_facet | Rahman, Tanjina Ahmed, Shakil Kabir, Md. Ruhul Akhtaruzzaman, M. Mitali, Esrat Jahan Rashid, Harun-Ur Daud, Zulfitriazuan Mat Khor, Ban-Hock Kaur, Deepinder Khosla, Pramod |
| author_sort | Rahman, Tanjina |
| collection | UPM |
| description | Objective: Studies show that provision of nutrition knowledge help renal patients make informed food choices. This study aimed to evaluate the impact of nutrition knowledge for changing dietary practice among Bangladeshi dialysis patients. Methods: Following development of a renal-specific nutrition booklet, a pilot study was conducted among 50 hemodialysis patients from a single dialysis setting. Demographic, anthropometric, clinical, biochemical, dietary data, and a 10-item MCQ on renal-specific nutrition information were collected before and 3 months after the provision of the booklet. Results: 52% of the participants were male, 54% had twice weekly dialysis, age 53 ± 12 years, and dialysis vintage was 46 ± 25 months. Serum potassium and phosphorous, dietary potassium, phosphorous, and phosphorous to protein ratio were significantly reduced after the provision of the booklet. Additionally, patients consuming >3 meals/day increased to 66% while adherence to renal-specific cooking method and vegetable preference were significantly increased to 70% and 62%, respectively. Conclusion: Provision of knowledge via renal-specific nutrition booklet was able to improve patients' dietary practice and enhance their dietary adherence to renal specific recommendations. Innovation: The booklet was developed using locally available food items in local language and was found beneficial in low-resource settings where overall health care facilities, including nutrition support are limited. |
| first_indexed | 2024-09-25T03:37:19Z |
| format | Article |
| id | upm.eprints-102938 |
| institution | Universiti Putra Malaysia |
| last_indexed | 2024-09-25T03:37:19Z |
| publishDate | 2022 |
| publisher | Elsevier |
| record_format | dspace |
| spelling | upm.eprints-1029382024-06-30T05:16:54Z http://psasir.upm.edu.my/id/eprint/102938/ Provision of renal-specific nutrition knowledge for changing dietary practice in Bangladeshi hemodialysis patients Rahman, Tanjina Ahmed, Shakil Kabir, Md. Ruhul Akhtaruzzaman, M. Mitali, Esrat Jahan Rashid, Harun-Ur Daud, Zulfitriazuan Mat Khor, Ban-Hock Kaur, Deepinder Khosla, Pramod Objective: Studies show that provision of nutrition knowledge help renal patients make informed food choices. This study aimed to evaluate the impact of nutrition knowledge for changing dietary practice among Bangladeshi dialysis patients. Methods: Following development of a renal-specific nutrition booklet, a pilot study was conducted among 50 hemodialysis patients from a single dialysis setting. Demographic, anthropometric, clinical, biochemical, dietary data, and a 10-item MCQ on renal-specific nutrition information were collected before and 3 months after the provision of the booklet. Results: 52% of the participants were male, 54% had twice weekly dialysis, age 53 ± 12 years, and dialysis vintage was 46 ± 25 months. Serum potassium and phosphorous, dietary potassium, phosphorous, and phosphorous to protein ratio were significantly reduced after the provision of the booklet. Additionally, patients consuming >3 meals/day increased to 66% while adherence to renal-specific cooking method and vegetable preference were significantly increased to 70% and 62%, respectively. Conclusion: Provision of knowledge via renal-specific nutrition booklet was able to improve patients' dietary practice and enhance their dietary adherence to renal specific recommendations. Innovation: The booklet was developed using locally available food items in local language and was found beneficial in low-resource settings where overall health care facilities, including nutrition support are limited. Elsevier 2022 Article PeerReviewed Rahman, Tanjina and Ahmed, Shakil and Kabir, Md. Ruhul and Akhtaruzzaman, M. and Mitali, Esrat Jahan and Rashid, Harun-Ur and Daud, Zulfitriazuan Mat and Khor, Ban-Hock and Kaur, Deepinder and Khosla, Pramod (2022) Provision of renal-specific nutrition knowledge for changing dietary practice in Bangladeshi hemodialysis patients. PEC Innovation, 1. art. no. 100028. pp. 1-8. ISSN 2772-6282 https://linkinghub.elsevier.com/retrieve/pii/S2772628222000139 10.1016/j.pecinn.2022.100028 |
| spellingShingle | Rahman, Tanjina Ahmed, Shakil Kabir, Md. Ruhul Akhtaruzzaman, M. Mitali, Esrat Jahan Rashid, Harun-Ur Daud, Zulfitriazuan Mat Khor, Ban-Hock Kaur, Deepinder Khosla, Pramod Provision of renal-specific nutrition knowledge for changing dietary practice in Bangladeshi hemodialysis patients |
| title | Provision of renal-specific nutrition knowledge for changing dietary practice in Bangladeshi hemodialysis patients |
| title_full | Provision of renal-specific nutrition knowledge for changing dietary practice in Bangladeshi hemodialysis patients |
| title_fullStr | Provision of renal-specific nutrition knowledge for changing dietary practice in Bangladeshi hemodialysis patients |
| title_full_unstemmed | Provision of renal-specific nutrition knowledge for changing dietary practice in Bangladeshi hemodialysis patients |
| title_short | Provision of renal-specific nutrition knowledge for changing dietary practice in Bangladeshi hemodialysis patients |
| title_sort | provision of renal specific nutrition knowledge for changing dietary practice in bangladeshi hemodialysis patients |
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