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Abstract
Figures and Tables
Table 2
1) Z-value by Mann-Whitney Test
2) Mean ± SD
BMI: Body Mass Index [weight (kg)/height (m2)], PIBW: Percent Ideal Body Weight, LBM: Lean Body Mass, BFM: Body Fat Mass, %BF: Percent Body Fat, WHR: Waist-Hip circumference Ratio, Pre-HD : Pre-hemodialysis, Post-HD : Post-hemodialysis, SBP : Systolic Blood Pressure, DBP : Diastolic Blood Pressure
*:p < 0.05, **:p < 0.01, ***:p < 0.001 by Mann-Whitney Test
Table 7
1) p-value by Mcnemar Test
2) N (%)
3) χ2-value by Wilcoxon Test
NS: Not Significant between groups by Wilcoxon Test
*:p < 0.05, **:p < 0.01
1. Of the following information, what is incorrect information for hemodialysis patients?
2. What is the correct way to supplement nutritional energy in the diets of hemodialysis patients?
3. Which high-quality protein is not good for hemodialysis patients?
4. Hemodialysis patients should limit the intake of which nutrient (s)?
5. What is the daily allowance of sodium intake for hemodialysis patients?
6. What is the daily allowance of water intake for hemodialysis patients?
7. Which food do you have to limit because of its high potassium content?
8. Which foods are rich in phosphorus and therefore, you do not need to limit their consumption?
9. What seasoning does not require limited usage?
10. What problems occur when eating out?
11. It is recommended to eat frozen or chilled fruits between meals because it is a good way to relieve thirst. (O)
12. Put water in a large container so that water is available for you to drink when you are thirsty and need to drink water. (O)
13. When cooking vegetables, use stems rather than leaves or hearts. (×)
14. If you eat raw vegetables, eat them only after they have been chopped and then, rinsed several times in water. (O)
15. It is better to use the water used for blanching vegetables when you cook. (×)
16. Hemodialysis patients do not need to restrict their calorie or protein intake. (×)
17. Eat several raw vegetables such as seaweed and spinach for dietary fiber. (×)
18. Sodium, as a component of salt, is 40% of salt. (O)
19. Salt can help balance moisture content in our bodies. (O)
20. Food additives in manufactured foods such as baking powder, raising agent, and sodium bicarbonate are harmful to human health. However, food additives do not contain sodium. (×)
Table 8
1) χ2-value by Friedman Test
2) Mean ± SD
3) Total score = 75 point, Quite agree: 5 points, Not agree at all: 1 point
*:p < 0.05, **:p < 0.01 by Friedman Test
1. I try to apply nutrition knowledge to my daily diet.
2. I apply the food exchange list to my daily diet.
3. When I prepare and/or eat a meal, I am interested in the food ingredients.
4. When I prepare and/or eat a meal, I consider nutritional balance.
5. When I eat out, I am careful of sodium, phosphorus and potassium intake.
6. I try not to overeat on holidays or when eating out.
7. When I buy processed foods, I carefully read the nutrition facts.
8. When I buy processed foods, I check the amount of sodium on nutrition labels.
9. When I cook, I try to reduce salty flavor.
10. I have the habit of adding salt or soy sauce before I eat certain foods.
11. When the food is not salty, I add more salt or soy sauce.
12. When I eat bread, I spread plenty of margarine or butter on it.
13. When I eat soup or stew, I eat a lot of soup broth.
14. I eat a lot of kimchi at every meal.
15. When I eat out, I ask them to prepare my food with less/no salt
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