Self-Management and Biomedical Outcomes of a Cooking, and Exercise Program for Patients with Chronic Kidney Disease
Self-Management and Biomedical Outcomes of a Cooking, and Exercise Program for Patients with Chronic Kidney Disease
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DOI：
10.1053/j.jrn.2010.03.009
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发表时间：
2011-03-01
影响因子：
3.2
通讯作者：
Leslie, Barbara
中科院分区：
文献类型：
--
作者：
Flesher, Mary;Woo, Paula;Leslie, Barbara
背景：关于将烹饪和运动课程整合到慢性肾脏病（CKD）患者的常规护理中的研究有限。该研究的主要目的是确定这些服务的增加是否会减缓某些CKD参数的进展。方法：该研究评估了5个终点，在基线，6个月和12个月：尿蛋白，血压，尿钠，肾小球滤过率，和总胆固醇之间的2组（对照组接受CKD标准护理和实验组接受标准护理加烹饪和运动课程）。假设实验组中有80%的人在5个终点中的4个方面有所改善，
Background: Limited research has been done on integrating cooking and exercise classes into the routine care of chronic kidney disease (CKD) patients. The main purpose of the research was to determine whether the addition of these services would slow the progression of certain CKD parameters.Methods: The study evaluated 5 endpoints, at baseline, 6 months, and 12 months: urinary protein, blood pressure, urinary sodium, glomerular filtration rate, and total cholesterol between 2 groups (control group receiving CKD standard care and experimental group receiving standard care plus cooking and exercise classes). Eighty percent of the experimental group was hypothesized to improve in 4 out of the 5 endpoints versus