Development and testing of recipes suitable for patients with chronic renal failure
AbstractObjectives The main objectives of the study were to develop and test recipes that meet the nutritional requirements of and are acceptable to patients with chronic renal failure. The secondary objectives were to determine the gender and racial differences in participants’ responses during consumer sensory testing. Design This was a descriptive study with analytical components. Materials and Methods Patients on hemo- (n=42) and continuous ambulatory peritoneal dialysis (n=3) from Tygerberg Academic Hospital were included. Data was collected in three phases, using census sampling: 1) development and adaptation of recipes; 2) sensory testing using the 9-point hedonic scale; 3) rating of recipes, final nutritional analysis and allocation of renal exchanges. Results Recipes were developed and adapted to suit the needs of the target population. Forty-five patients took part in sensory evaluation (acceptance, appearance, smell, texture, taste) of 30 recipes. Twenty-three recipes were deemed acceptable (>80% of the participants scored ≥6 out of 9). Significant differences were found between male and female subgroups for Fish and Vegetable Pie (p=0.031), Chicken Pilaf (p=0.008), Date Fingers (p=0.002) and between black and westernised subgroups for Rice Salad (p=0.006), Wheat and Mushroom Casserole (p=0.022), Curried Wheat Salad (p=0.043), Coconut Ice (p=0.005). The 23 recipes were nutritionally analysed and renal exchanges were allocated. Conclusion The 23 recipes that were acceptable to the study participants are recommended for inclusion in the RenalSmart Software programme and these recipes are suitable for patients following a westernised diet.
How to Cite
Conradie, N., Herselman, M., & Marais, M. (2009). Development and testing of recipes suitable for patients with chronic renal failure. South African Journal of Clinical Nutrition, 22(4), 177-184. Retrieved from http://sajcn.redbricklibrary.com/index.php/SAJCN/article/view/337
Material submitted for publication in the South African Journal of Clinical Nutrition (SAJCN) is accepted provided it has not been published elsewhere. Copyright forms will be sent with acknowledgement of receipt and the SAJCN reserves copyright of the material published.
The SAJCN does not hold itself responsible for statements made by the authors.