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) | ||
CKD chronic kidney disease, BP blood pressure. BSLs Blood sugar levels, Some variables may have missing data and not add up to the total participant response rate. Respondents could select more than one response except for two questions: (1) how often patients ask about diet? and (2) what you say to patients about diet and CKD progression?
Data are presented as counts (percentages)