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Abstract: SA-PO1057

Nutrition Information: What Resources Are Used by Patients?

Session Information

Category: Health Maintenance, Nutrition, and Metabolism

  • 1302 Health Maintenance, Nutrition, and Metabolism: Clinical

Authors

  • Fissell, Rachel B., Vanderbilt University Medical Center, Nashville, Tennessee, United States
  • Mou, Zongyang, University of California San Diego, San Diego, California, United States
  • Binari, Laura, Vanderbilt University Medical Center, Nashville, Tennessee, United States
  • Abdel-Kader, Khaled, Vanderbilt University Medical Center, Nashville, Tennessee, United States
Background

It can be challenging for CKD pts to choose safe and healthy foods, partly because of complex dietary recommendations. There are many potential sources of dietary information, including physicians, other pts, dieticians, paper handouts, and the internet. Patients who are empowered and educated about food choices may be more adherent to a prescribed diet. This study surveys patient use of paper and electronic resources to learn about diet, focusing on potassium.

Methods

CKD pts were enrolled during outpatient clinic visits, given a survey assessing knowledge of potassium in foods, and preferences for dietary information sources. Pts were then provided with one handout with written information, and one handout with three investigator curated dietary websites. A second survey was administered several weeks later, reassessing pt knowledge about high potassium foods and pt preference for sources of information.

Results

N=110 responses were analyzed. Mean age was 58.8 yrs, with median 59.5 yrs, and range 28-83 yrs. The sample was 46% female, and 43% diabetic. Distribution of kidney stages were 2: 5%, 3: 50%, 4: 22%, 5: 22%. Pt percentages that were not sure, somewhat sure, and very sure that they could choose low potassium foods were 40%, 40%, and 20%, respectively. 66% of pts knew orange juice has more potassium than apple juice, 5% thought apple juice has more potassium than orange juice, and 29% were unsure. 24% knew whole wheat bread has more potassium than white bread, 38% thought white bread has more potassium than whole wheat bread, and 38% were unsure. 49% preferred paper handouts, 75% preferred internet videos or websites (answers not mutually exclusive). Preference for use of websites decreased with older age. For every 10yr increase in age, the odds of preferring websites decreased by 27% (OR 0.23, 95% CI 0.54, 0.98).

Conclusion

This sample shows variation in knowledge about high potassium foods, and variation in patient-perceived ability to choose low potassium foods. Although it was not surprising that older patients preferred paper handouts over the internet, the percentage of patients who used the internet as an information source for diet was quite high. These initial results suggest areas for improved pt nutrition education, and indicate a need for readily available and accurate paper and internet resources.