Development and testing of recipes suitable for patients with chronic renal failure

Abstract

Objectives The main objectives of the study were to develop and test recipes that meet the nutritional requirements of and are acceptable to patients with chronic renal failure. The secondary objectives were to determine the gender and racial differences in participants’ responses during consumer sensory testing. Design This was a descriptive study with analytical components. Materials and Methods Patients on hemo- (n=42) and continuous ambulatory peritoneal dialysis (n=3) from Tygerberg Academic Hospital were included. Data was collected in three phases, using census sampling: 1) development and adaptation of recipes; 2) sensory testing using the 9-point hedonic scale; 3) rating of recipes, final nutritional analysis and allocation of renal exchanges. Results Recipes were developed and adapted to suit the needs of the target population. Forty-five patients took part in sensory evaluation (acceptance, appearance, smell, texture, taste) of 30 recipes. Twenty-three recipes were deemed acceptable (>80% of the participants scored ≥6 out of 9). Significant differences were found between male and female subgroups for Fish and Vegetable Pie (p=0.031), Chicken Pilaf (p=0.008), Date Fingers (p=0.002) and between black and westernised subgroups for Rice Salad (p=0.006), Wheat and Mushroom Casserole (p=0.022), Curried Wheat Salad (p=0.043), Coconut Ice (p=0.005). The 23 recipes were nutritionally analysed and renal exchanges were allocated. Conclusion The 23 recipes that were acceptable to the study participants are recommended for inclusion in the RenalSmart Software programme and these recipes are suitable for patients following a westernised diet.