한국식생활문화학회지 (Journal of the Korean Society of Food Culture)

  • 제35권2호
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  • Pages.201-214
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  • 2020
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  • 1225-7060(pISSN)
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  • 2288-7148(eISSN)
한국식생활문화학회 (Korean Society of Food Culture)
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혈액투석환자의 식생활 실천에 관한 질적 연구

Qualitative Study on Dietary Practices of Hemodialysis Patients

  • 박희정 (유한대학교 식품영양학과) ;
  • 장은영 (가천대학교 특수치료대학원 임상영양학과, 센트럴병원) ;
  • 조우균 (가천대학교 식품영양학과)
  • Park, Hee-Jung (Department of Food & Nutrition, Yuhan University) ;
  • Jang, Eun-Young (Department of Clinical Nutrition, Gachon University Graduate School of Professional Therapy, Central Hospital) ;
  • Cho, Wookyoun (Department of Food & Nutrition, Gachon University)
  • 투고 : 2020.03.03
  • 심사 : 2020.04.06
  • 발행 : 2020.04.30
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초록

This study was a qualitative investigation into hemodialysis patients' dietary practices. The purpose of this study was to explore the obstacles and requirements to maintain a recommended diet therapy in hemodialysis patients. Five patients undergoing hemodialysis in the renal chamber of the general hospital were interviewed individually. The interviews were based on an interview guide and analyzed by Giorgi's method of analysis. As a result of this study, five elemental factors and 12 subelemental factors were derived. Derived elements were "difficulty in dietary guidelines", "recognizing necessity of diet therapy", "awareness of importance of diet", "difficulty practicing diet therapy", and "looking for ways to practice diet therapy". Patients not only felt difficulties in practicing dietary guidelines but also recognized the need and importance of diet therapy. Patients seemed to have difficulty practicing meal therapy and eating with their families or others. They were also stressed 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 dietary therapy. In order to improve the practice of dietary management in hemodialysis patients, nutritional education should be focused 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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