Factors Affecting Food Carving among Hemodialysis Patients

Kim, Ju Yeun; Joo, Hyun Sil

Abstract

PURPOSE
The purpose of this study was to evaluate food carving among hemodialysis patients and to identify factors affecting the food carving.
METHODS
hemodialysis between March 15 and April 15, 2017. Measurement instruments included the general food craving questionnaire trait, the center for epidemiological studiesdepression scale, and stress response inventory-modified form. The statistical analysis included t-test, analysis of variance, pearson correlation analysis, and stepwise multiple regression analysis.
RESULTS
Mean food craving score was 53.00±12.36. Food craving was higher in patients younger than 40 years (F=4.36 p=.006) and having occupation (t=2.18 p=.031). Patients receiving hemodialysis demonstrated higher levels of depression (21.37±9.62) and stress (39.68±15.95). Factors influencing food craving were depression (Î²=.52, p<.001), stress (Î²=.65, p<.001), and age 50~59 years old (Î²=âˆ’.28, p=.001) and 60~69 years old (Î²=âˆ’.19, p=.026), which accounted for 25.6% of total variance.
CONCLUSION
Food craving among hemodialysis patients was influenced by patients' depression, stress and age. Assessment and management of depression and stress needs to be incorporated as a nursing strategy for dietary management for hemodialysis patients.