Evaluation of patient satisfaction with nutrition education strategies at a community dialysis unit
Creators: name: Milic, Minja
name: Wozniak, Roberta
name: Hrushkin, Jennifer
name: Koh, Jiak Chin
name: Johnson, Frances
name: Vogt, Kara
name: Kafka, Tamar
Publisher: name: The University of British Columbia
Year: 2017

description: Patients with end stage renal disease (ESRD) who are undergoing hemodialysis treatments are at an increased risk of inadequate dietary intake, related to an increased loss in nutrients, higher overall requirements, and renal diet restrictions [1]. While pharmacological approaches are important in the management of ESRD, nutrition education is also imperative to help inform patients about a healthy diet [1,2]. Through consistent and frequent nutrition and diet education, and a combination of different education strategies, nutrition status can be improved in ESRD patients [2]. There are many dietary restrictions for patients on dialysis, which often include sodium and fluid restrictions, as well as potassium and phosphorus restrictions [3]. Given that diet and nutritional status are such important factors for patients undergoing hemodialysis, it is important that the dietitian be able to offer various strategies and services to help the patients cope with their treatment. At the Richmond Community Dialysis Unit (RCDU), the renal dietitian uses a variety of strategies to provide nutrition education on a renal‐friendly diet. One of the nutrition strategies offered includes inperson consultation with the patient and dietitian, which entails tailored nutrition education based on the patient’s latest blood work and individual needs. Another strategy is the display of hand‐made nutrition‐related posters aimed to expand patients’ food and nutrition knowledge. Taste testings involve sampling different foods that are prepared by the dietitian. They are offered periodically to provide the opportunity for patients to try a range of renal‐friendly foods, including desserts, and other meal ideas to promote a varied diet. The coffee cart service is another chance for patients to experiment with snack foods and drinks while interacting with the dietitian and volunteers. The inclusion of a variety of nutrition education strategies is important, but how the patient values the nutrition education offered to them is also critical [2]. The intent of patient‐centred care is to integrate the patient into the care process and for the healthcare team, including the dietitian, to respect the patient’s values when making clinical decisions [4,5]. Patient care, as well as nutrition education, should be customized to the individual needs and values of the patient [4]. Understanding how valuable patients find the nutrition education strategies is essential for providing patient‐centred care. Therefore, it is important for renal dietitians to conduct recurrent evaluations to gain insight into how satisfied patients are with the nutrition education strategies offered [2]. This process will aid in identifying ways of improving nutrition education strategies to better support patients undergoing hemodialysis [2]. Patient perceptions of the nutrition education strategies offered by the renal dietitian at the RCDU were unknown. The purpose of this study was to describe patient satisfaction with the different nutrition education strategies provided at the RCDU, through administration of an anonymous paper survey. Results from this survey will be used to 2 help guide the RCDU dietitian in the development and improvement of future nutrition education strategies.