치료식 설명이 저염식을 처방 받은 입원환자의 식사 인지수준, 섭취량, 만족도에 미치는 영향

Abstract

The purpose of this study was to investigate the effect of dietitian’s therapeutic diet guide on cognitive level, intake, satisfaction of the low-salt diet intake patients who suffer from low satisfaction and difficulty in eating. This study was conducted from May 10, 2018 to October 25, 2018 in 96 patients who were prescribed low-salt treatment at the Seoul National University Boramae Medical Center in Seoul, Korea. All of subjects participated in both the dietitian’s therapeutic diet guide regarding therapeutic diet and the survey. The survey was conducted before and after the dietitian’s therapeutic diet guide by interviewing 1:1 using the same questionnaires. A significant increase in the patient’s cognitive levels regarding the type of therapeutic diet (p <0.001), the degree of salt intake (p <0.001), the reason for the therapeutic diet (p <0.01), and the cautions (p <0.001) were observed in all of patients after the dietitian’s therapeutic diet guide. Based on the transtheoretical model, the patients who were in precontemplation or contemplation stage significantly changed to preparation stage (p <0.01) after the dietitian’s therapeutic diet guide. For the results of the food intake comparison, the intake of the side dish, particularly the soup, was low. There was no significant change in the intake of each food after the dietitian’s therapeutic diet guide. But the intake of the soup and the side dish tended to increase. The most responses for the reason of leaving a meal was ‘salinity not satisfied’, and ‘sick, or not feeling well’ was followed. Meal satisfaction was significantly increased after dietitian’s therapeutic diet guide (p<0.01). In conclusion, it was confirmed that the therapeutic diet’s cognitive level and the satisfaction of the meals were significantly increased after the dietitian’s therapeutic diet guide. Therefore, it would be better to extend to all patients in order to improve the therapeutic diet’s cognitive level and the satisfaction. However, the changes in the intake before and after the guide were not significant, indicating that the patients are having a difficulty in practicing the low-salt diet. Future research and activities will be needed to increase the intake of low salt foods by menu development considering patients' preference and current intake.