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KMID : 0665420200350020201
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Korean Journal of Food Culture
2020 Volume.35 No. 2 p.201 ~ p.214
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Qualitative Study on Dietary Practices of Hemodialysis Patients
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Park Hee-Jung
Jang Eun-Young
Cho Woo-Kyoun
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Abstract
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This study was a qualitative investigation into hemodialysis patients' dietary practices. The purpose of this study was toexplore the obstacles and requirements to maintain a recommended diet therapy in hemodialysis patients. Five patientsundergoing hemodialysis in the renal chamber of the general hospital were interviewed individually. The interviews werebased on an interview guide and analyzed by Giorgi’s method of analysis. As a result of this study, five elemental factors and12 subelemental factors were derived. Derived elements were “difficulty in dietary guidelines”, “recognizing necessity of diettherapy”, “awareness of importance of diet”, “difficulty practicing diet therapy”, and “looking for ways to practice diettherapy”. Patients not only felt difficulties in practicing dietary guidelines but also recognized the need and importance of diettherapy. Patients seemed to have difficulty practicing meal therapy and eating with their families or others. They were alsostressed by the limited selection of dietary components and rapid dietary changes before and after dialysis. However,patients showed a willingness to implement dietary management to improve their quality of life and to practice dietarytherapy. In order to improve the practice of dietary management in hemodialysis patients, nutritional education should befocused on long-term dietary habits through continuous education and monitoring, not just one-off education. Moreover,patients should be educated that adherence to dietary control may be less burdensome on their families.
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KEYWORD
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Hemodialysis, Giorgi’s method, dietary education
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