Awareness of pre-alcoholic status and changes in such awareness: analysis of narratives by male Japanese patients and their families.

In this study, we investigated the extent of awareness on the part of alcoholic people with regard to their alcoholism and changes in such awareness over time. We conducted qualitative, descriptive analysis of data obtained during semistructured interviews of alcoholic people and family members with whom they lived during the pre-alcoholic stage. The awareness of pre-alcoholic people was found to involve seven elements and to undergo changes at three stages of alcohol consumption (when enjoying the effects of alcohol, when escaping from a reality difficult to face directly, and when alcohol began to cause health problems). The results suggest that professional support for pre-alcoholic people should be tailored to the stage of alcohol use of each individual case and should include advice on appropriate alcohol consumption. In addition, identification and follow-up of problematic drinkers and short-term intervention are required.

Defining the culture and attitude towards dietary management actions in people undergoing haemodialysis.

OBJECTIVES: The present study was designed to clarify the structure of culture and the three components of attitude in a desirable attitude toward dietary management actions in outpatient haemodialysis patients who are in the maintenance phase of treatment. METHODS: The participants in the study included nine patients undergoing chronic maintenance haemodialysis who have received guidance related to diet and had good test results. Ethnography, by means of participant observation and semi-structured interviews, was chosen as the research method. FINDINGS: Desirable attitude of haemodialysis patients in dietary management actions was found to have a chronological progression in one of the components of attitude: propensity of behaviour. Change in behaviour was influenced by affect and cognition. At the base of the structure of attitude lay three factors: valuing cooking with seasonal ingredients and creating special meals for seasonal occasions; family draws near, shows care and gives support; and belief in information perceived to be good for the health, which was influenced by three components of attitude: affect, cognition, and propensity of behaviour, as well as culture. CONCLUSION: Participants continue to value the food culture that they grew up with, which involves their affect towards, and cognition of, dietary management.