<p>The purpose of the study was to describe hemodialysis patients self-reporting salt habits associated with cooking and food intake. Furthermore, the purpose was to investigate possible differences in inter Dialyze significant weight gain at low and high self-reported salt consumption. The study was an empirical descriptive study of comparative features and consisted of a convenience sample from two hemodialysis units in southern Norrland. Study group consisted of 37 persons who had been ongoing hemodialysis treatment and their age ranged from 42-86 years. A questionnaire was used in two parts and both parts contained 15 foods. The first part was stated how often the food consumed in a week on the basis of six possible answers. In the second set of salt to the cooking in and / or eating for the food on the basis of four possible answers. Information on age, gender and type of accommodation indicated in the survey and data on weight before and after dialysis was collected from the medical record. The results showed that the study group predominantly consumed foods that have a moderate natural salt content. Half of the study group ate soft bakery bread baked daily and only 16 people at homemade bread less than once a week. Participants put extra salt to all eligible food and salted also on the green salat. There was no difference in inter Dialyze weight gain at the high and low self-reported salt consumption.</p>
| Identifer | oai:union.ndltd.org:UPSALLA/oai:DiVA.org:hig-788 |
| Date | January 2008 |
| Creators | Persson, Ann-Christine, Halvarsson, Anna-Karin |
| Publisher | University of Gävle, Department of Caring Sciences and Sociology, University of Gävle, Department of Caring Sciences and Sociology |
| Source Sets | DiVA Archive at Upsalla University |
| Language | Swedish |
| Detected Language | English |
| Type | Student thesis, text |
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