A Low Potassium Diet to Suit You

S Perry, V Bridgeford, J Hannah

Hull Royal Infirmary

Problem: Many patients with chronic kidney disease (CKD) are advised to follow a low potassium diet. In our experience, some patients’ diets are over restrictive and lacking in variety. For others, diets may be poorly adhered to. This has an implication for their quality of life.

Purpose: To design an educational visual aid (EVA) for patients with CKD who require a low potassium diet. The main aim is to teach patients about the varying potassium contents of food and drinks. It should also educate the patient about portion sizes and the balance of good health. This should empower patients to make more informed choices when making meals and choosing snacks, adding variety to their diets.

Design: A photographic file of commonly eaten British foods was designed. Average edible food portion sizes were photographed using a digital camera. The food was presented on standard sized white plates and photographed in natural light at a 42° angle, to mirror that of an average sized person sitting at a table looking at a plate of food in front of them. Computer software was used to analyse the potassium content of the average portion size of the food. A star system was chosen to represent the potassium content of the food, 1 star being equivalent to 1 mmol of potassium. Each photograph was depicted with the correct number of stars alongside. Photographs were presented in an A4 flip chart format containing 4 standard size pictures per page. For educational purposes the foods were divided into the food groups suggested by the balance of good health.

Findings: Initial responses from both long-standing and new patients have been very positive. Patients have subsequently requested dietary information sheets, or a CD-rom, using the star system for reference at home. The tool was well received by renal dietitians at a recent national meeting. It has given us a greater knowledge of the potassium content of foods and greater ability to help patients with barriers to language or literacy.

Conclusion: There are now plans to develop this further with other renal dietitians, to include multicultural foods and other aspects of renal diets, including phosphate and sodium. In the future we hope to audit patient satisfaction, knowledge and understanding.

From the positive feedback received, we feel that this is a way forward for renal dietary teaching.

Relevance: The renal NSF encourages a patient centred service. It highlights the need for individually tailored dietary advice both culturally and linguistically. This method of educating should both improve patients’ understanding and provide greater variety in their diets. The EVA aims to meet these needs within the NSF.