Acceptability of Plant-Based Diets for People with Chronic Kidney Disease: Perspectives of Renal Dietitians (bibtex)
by Jordan Stanford, Mikaela Zuck, Anita Stefoska-Needham, Karen Charlton and Kelly Lambert
Abstract:
The purpose of this study was to explore the perspective of renal dietitians regarding plant-based diets for chronic kidney disease (CKD) management and evaluate the acceptability of a hypothetical plant-based dietary prescription aiming for the consumption of 30 unique plant foods per week. This study used an exploratory mixed methods design. Forty-six renal dietitians participated in either an online survey (n = 35) or an in-depth interview (n = 11). Dietitians perceived that plant-based diets could address multiple clinical concerns relevant to CKD. Forty percent of survey respondents reported the hypothetical dietary prescription was realistic for people with CKD, 34.3% were unsure, and 25.7% perceived it as unrealistic. Strengths of the hypothetical prescription included shifting the focus to whole foods and using practical resources like recipes. Limited staffing, time, and follow-up opportunities with patients, as well as differing nutrition philosophies were the most commonly reported challenges to implementation; while a supportive multidisciplinary team was identified as an important enabler. To increase patient acceptance of plant-based dietary approaches, education about plant food benefits was recommended, as was implementing small, incremental dietary changes. Successful implementation of plant-based diets is perceived to require frequent patient contact and ongoing education and support by a dietitian. Buy-in from the multidisciplinary team was also considered imperative.
Reference:
Acceptability of Plant-Based Diets for People with Chronic Kidney Disease: Perspectives of Renal Dietitians (Jordan Stanford, Mikaela Zuck, Anita Stefoska-Needham, Karen Charlton and Kelly Lambert), In , volume 14.
Bibtex Entry:
@article{stanford_acceptability_2022,
	abstract = {The purpose of this study was to explore the perspective of renal dietitians regarding plant-based diets for chronic kidney disease ({CKD}) management and evaluate the acceptability of a hypothetical plant-based dietary prescription aiming for the consumption of 30 unique plant foods per week. This study used an exploratory mixed methods design. Forty-six renal dietitians participated in either an online survey (n = 35) or an in-depth interview (n = 11). Dietitians perceived that plant-based diets could address multiple clinical concerns relevant to {CKD}. Forty percent of survey respondents reported the hypothetical dietary prescription was realistic for people with {CKD}, 34.3\% were unsure, and 25.7\% perceived it as unrealistic. Strengths of the hypothetical prescription included shifting the focus to whole foods and using practical resources like recipes. Limited staffing, time, and follow-up opportunities with patients, as well as differing nutrition philosophies were the most commonly reported challenges to implementation; while a supportive multidisciplinary team was identified as an important enabler. To increase patient acceptance of plant-based dietary approaches, education about plant food benefits was recommended, as was implementing small, incremental dietary changes. Successful implementation of plant-based diets is perceived to require frequent patient contact and ongoing education and support by a dietitian. Buy-in from the multidisciplinary team was also considered imperative.},
	author = {Stanford, Jordan and Zuck, Mikaela and Stefoska-Needham, Anita and Charlton, Karen and Lambert, Kelly},
	date = {2022-01-04},
	date-added = {2023-01-08 13:10:06 +0000},
	date-modified = {2023-01-08 13:27:48 +0000},
	doi = {10.3390/nu14010216},
	issn = {2072-6643},
	journaltitle = {Nutrients},
	keywords = {CKD, Vegetarian, Plant-Based Diet},
	number = {1},
	pages = {216},
	pmcid = {PMC8747619},
	pmid = {35011091},
	shorttitle = {Acceptability of Plant-Based Diets for People with Chronic Kidney Disease},
	title = {Acceptability of Plant-Based Diets for People with Chronic Kidney Disease: Perspectives of Renal Dietitians},
	volume = {14},
	bdsk-url-1 = {https://doi.org/10.3390/nu14010216}}
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