Benefits of Engaging in Cooking Classes with Regard to Relieving Disease Anxiety and Improving Dietary Therapy in Patients with Chronic Kidney Disease

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  • Takahashi Kimiko
    Oda Medical Clinic Program in Human Culture and Science, Graduate School of Comprehensive Scientific Research, Prefectural University of Hiroshima
  • Kambara Chisako
    Department of Health Sciences, Faculty of Human Culture and Science, Prefectural University of Hiroshima
  • Sasaki Aya
    Oda Medical Clinic
  • Takahashi Mari
    Oda Medical Clinic
  • Oda Hiroaki
    Oda Medical Clinic
  • Nomura Kiyoko
    Department of Nutrition and Health Promotion, Faculty of Human Life Science, Hiroshima Jogakuin University
  • Sugiyama Sumi
    Department of Health Sciences, Faculty of Human Culture and Science, Prefectural University of Hiroshima Program in Human Culture and Science, Graduate School of Comprehensive Scientific Research, Prefectural University of Hiroshima

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  • 慢性腎臓病患者の疾病や食事療法への不安軽減に対する集団栄養食事指導としての料理教室の効果

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In this study, we conducted questionnaire surveys to assess the benefits of engaging in cooking classes involving dietary education by registered dietitians with regard to relieving disease anxiety and improving dietary therapy in patients with Chronic Kidney Disease（CKD）. The study included 94 patients with CKD of stages G3a–G5. The patients were divided into the following three groups according to the duration of continuous participation in cooking classes： group A, ≥3 years; group B, ＜3 years; and group C, irregular or no participation. The data were analyzed using the Kruskal–Wallis test and multiple comparisons. With regard to the results, “a delicious diet” and “communication among patients” significantly differed among the three groups. Furthermore, “developing patient communication” and “experiencing enjoyment while eating” significantly differed between groups A and C with regard to the reasons for engaging in cooking classes. In conclusion, continuous participation of patients in cooking classes was associated with “a delicious diet” and “communication among patients,” and these findings suggest that these factors can help relieve disease anxiety and improve dietary therapy.

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