目的:饮食限制在血液透析(HD)患者中很常见。这些限制导致患者难以理解和遵循的复杂饮食。因此,我们的目标是确定饮食需求,以及影响HD患者及其护理人员对饮食建议依从性的障碍和促进因素。
方法:72名西班牙HD患者和57名护理人员参加了这项探索性研究,分别回答了由20个和10个问题组成的问卷。使用从1到5的李克特量表(强烈同意,同意,既不同意也不同意,不同意,强烈反对,分别)评估患者和护理人员对饮食需求的看法,障碍和促进者坚持推荐的饮食。出于分析目的,答复分为三类(同意,既不同意也不同意,不同意)。
结果:70%的患者同意知道钾的食物来源,蛋白质和磷酸盐是他们需要知道能够遵守饮食建议。此外,病人说不能吃他们喜欢吃的东西,感到口渴,是重要的障碍。对于护理人员来说,肾脏营养师的支持被认为是帮助他们照顾的人坚持饮食的重要促进者。
结论:了解钾的食物来源,磷酸盐,和蛋白质,探索患者喜欢吃的食物和调整液体摄入量以避免口渴被认为是重要的。这些发现可用于制定策略和教育材料,以改善接受HD的患者的饮食依从性。此外,护理者认为肾脏营养师的存在是重要的资源.
OBJECTIVE: Dietary restrictions are common in patients undergoing hemodialysis (HD). These restrictions result in a complex diet that becomes difficult for patients to understand and to follow. Therefore, we aimed to identify dietary needs, and barriers and facilitators that influence the adherence to dietary recommendations as perceived by patients on HD and their caregivers.
METHODS: Seventy-two Spanish patients on HD and fifty-seven caregivers participated in this explorative study by replying a questionnaire consisting of 20 and 10 questions respectively. The responses were assessed using a Likert scale varying from 1 to 5 (strongly agree, agree, neither disagree or disagree, disagree, strongly disagree, respectively) to evaluate the perception of patients and caregivers regarding dietary needs, barriers and facilitators to adhere to the recommended diet. For analysis purposes, the responses were grouped in three categories (agree, neither agree or disagree, disagree).
RESULTS: Seventy percent of the patients agreed that knowing the food sources of potassium, protein and phosphate was a need for them to know to be able to adhere to the dietary recommendations. Moreover, patients stated that not being able to eat what they liked, and feeling thirsty, were important barriers. For caregivers, the support of a renal dietitian was mentioned as an important facilitator to assist those they cared for to adhere to the diet.
CONCLUSIONS: Knowing food sources of potassium, phosphate, and protein, exploring foods patients like to eat and adjusting fluid intake to avoid feeling thirsty were identified as important by the patients. These findings can be used to develop strategies and educational material to improve the dietary adherence in patients undergoing HD. Moreover, the presence of a renal dietitian was identified as an important resource by the caregivers.