title: Nutritional knowledge in hemodialysis patients and nurses: focus on phosphorus.
abstract: OBJECTIVE
  To assess the knowledge of adult hemodialysis patients and nurses working in dialysis units, specifically with regard to knowledge of phosphorus and other nutrients related to dietary management of end-stage renal disease.
  
  
  METHODS
  Cross-sectional cohort study.
  
  
  METHODS
  Hemodialysis unit.
  
  
  METHODS
  One hundred ninety-one hemodialysis patients and 105 dialysis nurses, as well as 86 control hospital employees who are not health professionals.
  
  
  METHODS
  Nutritional knowledge was assessed by a 25-item chronic kidney disease knowledge assessment tool for nutrition, which includes 15 questions on phosphorus and 10 questions on protein, sodium, and potassium knowledge.
  
  
  RESULTS
  The scores obtained by patients were much lower than those of nurses (11.6 ± 3.9 vs. 16.0 ± 2.2, P < .001) but slightly higher than those of controls (10.6 ± 3.2, P < .05). Patients with phosphorus serum level >5.5 mg/dL showed chronic kidney disease knowledge assessment tool for nutrition scores similar to those of patients with a serum phosphorus level <5.5 mg/dL. The prevalence of right answers to questions regarding knowledge of phosphorus was lower than that regarding knowledge of the other nutrients, both for patients (38.4% ± 17.8% vs. 57.3% ± 19.9%, P < .001) and nurses (55.6% ± 11.1% vs. 74.8% ± 11.7%, P < .001) as well as for controls (30.7% ± 14.5% vs. 60.1% ± 17.4%, P < .001).
  
  
  CONCLUSIONS
  Our study suggests that nutritional knowledge of hemodialysis patients, although higher than the general population, is lower for phosphorus with respect to the other nutrients, such as protein, sodium, and potassium. This occurs even in patients with hyperphosphatemia or those taking phosphate binder medications. Nurses showed the best scores; however, improvement is necessary, especially with regard to knowledge of phosphorus. Training programs on nutrition for nurses and on information for patients should be implemented. They can contribute to achievement of a more effective control of phosphate balance, reduction of costs, and improvement of the quality of care for hemodialysis patients.
authors.affiliation: Nephrology Section, Department of Internal Medicine, University of Pisa, Pisa, Italy. acupisti@med.unipi.it
authors.forename: Adamasco
authors.initials: A
authors.lastname: Cupisti
authors.forename: Valerio
authors.initials: V
authors.lastname: Ferretti
authors.forename: Claudia
authors.initials: C
authors.lastname: D'Alessandro
authors.forename: Isabella
authors.initials: I
authors.lastname: Petrone
authors.forename: Adriana
authors.initials: A
authors.lastname: Di Giorgio
authors.forename: Mario
authors.initials: M
authors.lastname: Meola
authors.forename: Vincenzo
authors.initials: V
authors.lastname: Panichi
authors.forename: Paolo
authors.initials: P
authors.lastname: Conti
authors.forename: Alberto
authors.initials: A
authors.lastname: Lippi
authors.forename: Raffaele
authors.initials: R
authors.lastname: Caprioli
authors.forename: Alessandro
authors.initials: A
authors.lastname: Capitanini
mesh_terms: D000328:Adult; D000368:Aged; D015331:Cohort Studies; D003430:Cross-Sectional Studies; D005260:Female; D007722:Health Knowledge, Attitudes, Practice; D006801:Humans; D007676:Kidney Failure, Chronic / Q000178:diet therapy*; D008297:Male; D008875:Middle Aged; D015596:Nutrition Assessment; D009752:Nutritional Status; D016226:Phosphorus, Dietary / Q000097:blood*; D006435:Renal Dialysis
chemical_list: D016226:Phosphorus, Dietary