Factors Affecting Food Carving among Hemodialysis Patients / 임상간호연구

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 (β=.52, p<.001), stress (β=.65, p<.001), and age 50~59 years old (β=−.28, p=.001) and 60~69 years old (β=−.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.