Effects of the program to promote food and water consumption behaviors on the level serum phosphorus and interdialytic weight gain in patients with end-stage renal disease undergoing hemodialysis in Nakhon Nayok Province
Keywords:
consumption behaviors, end-stage renal disease, hemodialysis, phosphorus, interdialytic weight gainAbstract
This experimental study employed a two-group pretest and posttest design to evaluate the impact of a behavioral promotion program on dietary and fluid consumption, serum phosphorus levels, and intradialytic weight gain (IDWG) in end-stage renal disease (ESRD) patients undergoing hemodialysis in Nakhon Nayok Province, Thailand. The sample comprised 60 ESRD patients receiving treatment at three hemodialysis units: the Hemodialysis Unit three Hospital. Participants were randomly assigned to the experimental group (n = 30) and the control group (n = 30) based on criteria such as age, duration of hemodialysis treatment, and use of phosphorusbinding medications. Data collection tools included a personal and clinical data record form, a guidebook for food and fluid consumption in hemodialysis patients, and a behavioral promotion program developed from literature reviews and evidence-based practices. Data were analyzed using descriptive statistics, Chi-square, t-test, Mann–Whitney U test. Results showed that the experimental group demonstrated significantly lower serum phosphorus levels compared to the control group after the intervention (p=0.024). Intradialytic weight gain was significantly lower in the experimental group than in the control group after the intervention (p<0.001). Conclusion the behavioral promotion program for dietary and fluid intake was effective in modifying health behaviors and in reducing serum phosphorus levels and interdialytic weight gain to appropriate clinical ranges among ESRD patients undergoing hemodialysis. Recommendations hemodialysis units should adopt this program as a standard practice for promoting appropriate dietary and fluid intake among ESRD patients undergoing hemodialysis. Continuous training on dietary and fluid management should be provided for nurses and healthcare professionals to ensure sustainable and effective patient care.
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