evaluation of nutritional knowledge in terms of dietary sources of protein, phosphorous, potassium and fluids restriction in hemodialysis patients

background there has not been any published literature in iran about the evaluation of hemodialysis patients’ knowledge in relation to dietary sources of protein, phosphorus, potassium, sodium and fluids. objectives therefore, the present study was performed with this aim, in patients with renal failure treated with hemodialysis. patients and methods fifty hemodialysis patients were recruited. demographic information, and anthropometric characteristics, were collected and measured. awareness of nutrition in six parts (fluids, proteins, phosphorus, sodium, potassium, and cooking methods) was analyzed through a validated questionnaire. results the mean age of the participants was 47.5 ± 14.9 years. in total, 26% of the patients had a poor knowledge of nutrition, 58% had a moderate understanding, and only 16% had good nutritional knowledge. in addition, the level of nutritional knowledge was significantly greater in patients with higher educational levels than those with primary education or lower. the mean score of knowledge about dietary sources of phosphorous and potassium was significantly lower than that of the other parts (p < 0.001). furthermore, nutritional awareness regarding dietary sources of protein did not significantly differ from fluids restriction; however, it was significantly lower than sodium and cooking methods (p < 0.001) and significantly higher than phosphorus and potassium (p < 0.01). conclusions patients’ knowledge scores about dietary sources of phosphorous and potassium were significantly lower than those of other parts. it is worth noting that qualified doctors, nurses and dieticians, should educate hemodialysis patients in relation to their literacy levels, especially when describing dietary sources of phosphorus, potassium and protein.