The development and testing of recipes for patients with chronic renal failure

[摘要] ENGLISH ABSTRACT: BackgroundPatients with chronic renal failure must deal not only with the disease itself, but also have tofollow a strict dietary regimen. In South Africa there is currently a great demand for new andupdated recipes based on the South African Renal Exchange Lists. The focus of thisresearch was the development and testing of recipes commonly used by renal patientsfollowing a westernised diet.ObjectivesThe main objectives of the study were to develop and test recipes that meet the nutritionalrequirements of patients with chronic renal failure. The secondary objectives were todetermine the gender and racial differences in participants' responses during consumersensory testing.MethodologyThe study population consisted of patients with chronic renal failure on hemodialysis andcontinuous ambulatory peritoneal dialysis from Tygerberg Academic Hospital (TAH). Datawas collected in three phases, using census sampling: Phase 1 included the developmentand adaptation of recipes to suit the renal diet. Phase 2 included the consumer sensorytesting of the recipes by the dialysis patients, using the 9-point hedonic scale. Phase 3included the rating of the recipes, the final nutritional analysis and allocation of renalexchanges to one portion of each recipe, as well as the final formatting of the recipe to makeit more user-friendly for the renal patient.ResultsIn total, 45 patients took part in the sensory evaluation of 30 recipes. Eighty percent of thesubjects were coloured, 4% were white while 16% were black. Fifty-one percent (n=23) werefemale and 49% (n=22) were male. Of the 30 recipes that were evaluated for overallacceptance, appearance, smell, texture and taste, only 7 were deemed unacceptable.Recipes were unacceptable when less than 80% of the study participants gave a meanoverall score of more than 6. Significant differences in the overall acceptability scores werefound between the male and female subgroups for the Fish and Vegetable Pie (p=0.031),Chicken Pilaf (p=0.008) and Date Fingers (p=0.002). The females showed a greaterpreference for these two main meals while the males showed a greater preference for theDate Fingers. Significant differences were found between the black and westernisedsubgroups for the Rice Salad (p=0.006), Wheat and Mushroom Casserole (p=0.022), CurriedWheat Salad (p=0.043) and the Coconut Ice (p=0.005), with the westernised subgroupshowing a greater preference for the dishes than the black subgroup. ConclusionThe 23 recipes that were acceptable to the study participants are recommended for inclusionin the RenalSmart Software programme. These recipes are suitable for patients following awesternised diet. It is proposed that recipes suitable for the black and Indian population mustbe developed in future research.

[发布机构] Stellenbosch University