[Low protein dinner: patients in the kitchen]

Area of Science:

• Nephrology
• Dietetics
• Patient Education

Context:

• Diet therapy is crucial for managing renal failure, slowing nephropathy progression, and controlling uremic symptoms.
• Poor long-term compliance with low-protein diets is a significant challenge due to unappetizing flavors and textures.

Purpose:

• To assess the impact of an interactive, chef-led cooking event on patient engagement and understanding of low-protein diet preparation.
• To improve patient compliance and self-efficacy in managing renal failure through diet.

Summary:

• An educational cooking event was conducted in a kitchen laboratory setting, involving fifty renal failure patients and their caregivers.
• Participants received guidance from a chef, observed food preparation, tasted low-protein dishes, and actively cooked alongside the chef.
• The menu included appetizers, pasta dishes, a vegetable dish, bread, and dessert, with patients collaborating on bread and pasta preparation.

Impact:

• The event was highly appreciated by patients, who demonstrated active participation and engagement.
• This highlights the importance of direct patient involvement in disease management strategies.
• Interactive educational approaches can positively influence patient adherence to therapeutic diets.