Abstract：
OBJECTIVE: To describe the process of developing and implementing a novel approach to renal diet education by changing from a nutrient-based food list to a pictorial meal compilation approach through the skill steps: plan, select, cook, eat.
METHODS: The skill-based teaching method accommodates low literacy levels and respects cultural values. This teaching style aligns the complex renal diet guidelines with family living. Each meal plan is based on a balanced diet and includes family preferences. Appropriate cooking methods and food swaps that match renal diet specifications are included. The accompanying Cook for Life cookbook demonstrates how to prepare the new kidney-friendly family meal. Recipes were supplied by a local Māori elder and his whānau and tested by the dietitian. The cookbook is provided to all patients receiving renal dietetic education. The teaching method has undergone several iterations to accommodate feedback from dietitians, nurses, doctors, and patients. This included patient engagement to develop the Storybook, a pictorial representation of typical meals consumed in the community with a corresponding food substitution to illustrate how to compile kidney-friendly meals.
RESULTS: Analysis of feedback regarding this approach indicates high levels of acceptance and engagement with this new teaching style.
CONCLUSIONS: This practical skill-based dietary education teaching style appears to be a feasible, acceptable, culturally sensitive, and appropriate approach to dietary education for people who live with kidney disease. Patient engagement in the design of this approach supports effective learning and behavior change.
METHODS: The skill-based teaching method accommodates low literacy levels and respects cultural values. This teaching style aligns the complex renal diet guidelines with family living. Each meal plan is based on a balanced diet and includes family preferences. Appropriate cooking methods and food swaps that match renal diet specifications are included. The accompanying Cook for Life cookbook demonstrates how to prepare the new kidney-friendly family meal. Recipes were supplied by a local Māori elder and his whānau and tested by the dietitian. The cookbook is provided to all patients receiving renal dietetic education. The teaching method has undergone several iterations to accommodate feedback from dietitians, nurses, doctors, and patients. This included patient engagement to develop the Storybook, a pictorial representation of typical meals consumed in the community with a corresponding food substitution to illustrate how to compile kidney-friendly meals.
RESULTS: Analysis of feedback regarding this approach indicates high levels of acceptance and engagement with this new teaching style.
CONCLUSIONS: This practical skill-based dietary education teaching style appears to be a feasible, acceptable, culturally sensitive, and appropriate approach to dietary education for people who live with kidney disease. Patient engagement in the design of this approach supports effective learning and behavior change.
摘要：
目的：通过以下技能步骤，从基于营养的食物清单转变为图片膳食编制方法，描述开发和实施肾脏饮食教育新方法的过程：计划，选择,库克,吃吧.
方法：基于技能的教学方法适应低文化水平并尊重文化价值观。这种教学方式使复杂的肾脏饮食指南与家庭生活保持一致。每个膳食计划都基于均衡的饮食，并包括家庭偏好。包括与肾脏饮食规范相匹配的适当烹饪方法和食物交换。随附的CookforLife食谱演示了如何准备新的肾脏友好型家庭餐。食谱由当地的毛利人长老和他的whanau提供，并由营养师测试。该食谱提供给所有接受肾脏饮食教育的患者。教学方法经历了几次迭代，以适应营养师的反馈，护士,医生和病人。这包括患者参与开发故事书，在社区中消费的典型膳食的图片表示，并带有相应的食物替代品，以说明如何编制对肾脏友好的膳食。
结果：对这种方法的反馈的分析表明，这种新的教学方式具有很高的接受度和参与度。
结论：这种基于实践技能的饮食教育教学方式似乎是可行的，可接受,文化敏感,以及对患有肾脏疾病的人进行饮食教育的适当方法。患者参与这种方法的设计支持有效的学习和行为改变。
方法：基于技能的教学方法适应低文化水平并尊重文化价值观。这种教学方式使复杂的肾脏饮食指南与家庭生活保持一致。每个膳食计划都基于均衡的饮食，并包括家庭偏好。包括与肾脏饮食规范相匹配的适当烹饪方法和食物交换。随附的CookforLife食谱演示了如何准备新的肾脏友好型家庭餐。食谱由当地的毛利人长老和他的whanau提供，并由营养师测试。该食谱提供给所有接受肾脏饮食教育的患者。教学方法经历了几次迭代，以适应营养师的反馈，护士,医生和病人。这包括患者参与开发故事书，在社区中消费的典型膳食的图片表示，并带有相应的食物替代品，以说明如何编制对肾脏友好的膳食。
结果：对这种方法的反馈的分析表明，这种新的教学方式具有很高的接受度和参与度。
结论：这种基于实践技能的饮食教育教学方式似乎是可行的，可接受,文化敏感,以及对患有肾脏疾病的人进行饮食教育的适当方法。患者参与这种方法的设计支持有效的学习和行为改变。
