Mrs Joanna Stockings1,2, Mrs Laura Wilmott1, Mrs Julianne Oxley3
1HUNTER NEW ENGLAND LOCAL HEALTH DISTRICT, Newcastle, Australia, 2FRESENIUS KIDNEY CARE, NEWCASTLE DIALYSIS CLINIC, Newcastle, Australia, 3MID NORTH COAST LOCAL HEALTH DISTRICT, Coffs Harbour, Australia
Biography:
Jo is an Accredited Practising Dietitian, with over 20 years’ experience. Throughout her career she has worked in private practice, public hospitals, industry, and university. For the last 10 years, Jo has been lucky to specialise in Kidney Health. She works with clients at all stages of CKD, and on Heamo and Peritoneal Dialysis, in both the public and private sector. Jo is passionate about educating patients and clinicians on the important role of diet in the management of Kidney disease and improving patients’ quality of life through realistic, personalised and less restrictive diet prescriptions.
Abstract:
Background
Consumer resources require regular updating to meet consumers’ needs and reflect the latest best practices. Diet education resources should be targeted to patients, and their individual needs. Updates to our local resources should incorporate patients’ needs into the development process.
Aim
- To understand where and how our patient cohort (CKD and those on dialysis) currently receive information on Nutrition
- To understand what nutrition topics our patient want to receive information on and in what format.
Methods
A cross-sectional survey was conducted between April and June 2025. Eligible participants completed the survey anonymously via QR code or paper version. Results were collated via RedCap.
Results
101 survey responses were received from patients on HD (n=79), PD (n= 19) and those not on HD (n=3). The majority of responses indicated receiving information from traditional sources (such as dietitian) and preferring written resources (66%). One third of patients (32%) reported to utilise the internet for nutrition information and 38% indicated wanted online resources in future. Popular topics for resources included snack and meal ideas (57%) recipes (54%), how eating affects blood levels (49%), and general healthy eating advice for their stage of kidney disease (47%) and getting the right amount of protein (44%),
Conclusion
Future resources should include meal, snack and recipe ideas, whilst continuing to focus on specific diet requirements. Printed should be utilised but also include advice on reputable websites and apps to ensure patients are accessing evidenced based resources.