Table 2 Dietary advice provided by non-dietetic health professionals to patients with CKD Stage 3
Question | n (%) | Question | n (%) |
|---|---|---|---|
How often do your patients ask about diet? (n = 144) | Dietary advice provided (n = 111) | ||
Never | 1 (1) | Low salt diet | 72 (65) |
Sometimes | 48 (33) | Lower protein diet | 28 (25) |
Half the time | 35 (24) | Low potassium/phosphate diet | 38 (34) |
Most of the time | 49 (34) | Glycaemic control | 16 (14) |
Always | 11 (8) | Weight management | 23 (21) |
What do you say to patients about diet and CKD progression? (n = 111) | Increase plant foods | 13 (12) | |
Diet has no impact | 2 (2) | General healthy eating | 18 (16) |
The right diet can reduce progression | 74 (67) | Avoid processed foods | 9 (8) |
Nothing | 25 (22) | Fluid recommendations | 33 (30) |
Other | 10 (9) | Other | 33 (30) |
Determinants for dietary advice (n = 111) | No advice given | 14 (13) | |
Blood test results | 99 (67) | How is dietary advice given? (n = 111) | |
Adequacy of BP | 71 (49) | Verbally | 56 (50) |
Adequacy of BSLs | 86 (60) | Verbally and written | 53 (48) |
Individualised—based on assessment | 11 (8) | Written | 6 (5) |
Give advice to all patients | 83 (58) | Nil advice given | 4 (4) |
No dietary advice given | 6 (4) | Refer to dietitian | 65 (59) |
Source of dietary information (n = 111) | Most challenging aspects of giving dietary advice (n = 109) | ||
Online | 54 (49) | Patient motivation to change | 55 (50) |
Nephrology training | 48 (43) | Time restraints | 40 (37) |
Dietetics department | 90 (81) | Patient's health literacy | 24 (22) |
Self-learning | 57 (51) | Own knowledge | 8 (7) |
Conferences | 43 (39) | Patient's current knowledge | 5 (5) |
Renal nutrition guidelines | 60 (54) | ||