| Theme |
Dialysis patients and people who are in charge of preparing food |
| Title |
Male patient in his 50's living on remote island (Former fisherman) |
| Author |
Mizuho Yasuhara |
Department of Nutrition, Matsue Red Cross Hospital |
| Author |
Ken Hanada |
Department of Rheumatology and Nephrology, Matsue Red Cross Hospital |
| Author |
Yoshinori Urushidani |
Department of Rheumatology and Nephrology, Matsue Red Cross Hospital |
| [ Summary ] |
Our patient was a male in his 50's, a former fisherman with end stage renal failure due to hypertensive kidney disease and diabetes mellitus. His place of residence was a remote island. There was no hemodialysis facility and as a result he chose peritoneal dialysis. The secession of peritoneal dialysis means moving from the land in which he had lived for so long. He lives alone. He dose not cook and purchases prepared food. Dietary therapy is provided as far as possible. Nutritial education using pamphlets had no effect, and noticeable weight gain and edema were seen six months later. Availability of meal services is limited on remote islands. As a result, it was necessary to improve his nutritial education. After receiving cooking training, he was able to actively participate and have conversations concerning his nutrition. Continued educating was provided and he was able to continue peritoneal dialysis for 3 years and 7 months until standard hemodialysis became necessary. It is important that we conduct trial and error treatments in relation to the abilities of patients and we continue patient education. |