Journal of renal nutrition : the official journal of the Council on Renal Nutrition of the National Kidney Foundation · 2026
Assessment of Food Skills in Caregivers of Children With Chronic Kidney Disease.
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Cushing Meredith, Dionne Janis, Matsuda-Abedini Mina, Gibson Kiana, Walch Alicia, Shen Ye
Аннотация
OBJECTIVES: Assessed change in food skills, food selection and planning, food preparation, and overall food skills, in caregivers of children with chronic kidney disease (CKD) following a series of virtual cooking classes.
DESIGN AND METHODS: Prepost design using the Food Skills Questionnaire.
SETTING: Chronic Kidney Care Clinic, CKD stage 3-5 (not on dialysis).
SUBJECTS: Caregivers of patients aged 1-20 with CKD stage 3-5 (not on dialysis) who attended the Chronic Kidney Care Clinic. Proficient in English, expressed interest in attending all 3 sessions, and had access to a reliable device such as a tablet, cell phone, or computer with a reliable internet connection.
INTERVENTION: Three virtual cook-along classes demonstrating kidney-friendly, kid-friendly, and budget-friendly recipes, held 2-3 weeks apart. Sessions included education around appropriate food selection and modifications for the CKD diet, basic cooking skills, and food safety.
MAIN OUTCOME MEASURE: Analysis of the Food Skills Questionnaire provided a score in each of the three domains; food selection and planning, food preparation, and food safety and storage as well as a total score. Preintervention and postintervention scores were compared using a paired t-test.
RESULTS: A statistically significant increase was observed in the score for the food safety and storage domain (mean difference [MD] in score +4.24, P value 0.02). An increase was observed in scores for domains, food selection and planning (MD +6.34, P value 0.07), 2), food preparation (MD +1.92, P value 0.35), and total score (MD +3.54, P value 0.08), but did not reach statistical significance.
CONCLUSIONS: Food safety and food storage skills significantly improved in caregivers of a child with CKD after attending virtual cooking classes. Virtual cooking classes have a potential to be an accessible, practical, and affordable approach to the nutritional management of pediatric CKD.
DESIGN AND METHODS: Prepost design using the Food Skills Questionnaire.
SETTING: Chronic Kidney Care Clinic, CKD stage 3-5 (not on dialysis).
SUBJECTS: Caregivers of patients aged 1-20 with CKD stage 3-5 (not on dialysis) who attended the Chronic Kidney Care Clinic. Proficient in English, expressed interest in attending all 3 sessions, and had access to a reliable device such as a tablet, cell phone, or computer with a reliable internet connection.
INTERVENTION: Three virtual cook-along classes demonstrating kidney-friendly, kid-friendly, and budget-friendly recipes, held 2-3 weeks apart. Sessions included education around appropriate food selection and modifications for the CKD diet, basic cooking skills, and food safety.
MAIN OUTCOME MEASURE: Analysis of the Food Skills Questionnaire provided a score in each of the three domains; food selection and planning, food preparation, and food safety and storage as well as a total score. Preintervention and postintervention scores were compared using a paired t-test.
RESULTS: A statistically significant increase was observed in the score for the food safety and storage domain (mean difference [MD] in score +4.24, P value 0.02). An increase was observed in scores for domains, food selection and planning (MD +6.34, P value 0.07), 2), food preparation (MD +1.92, P value 0.35), and total score (MD +3.54, P value 0.08), but did not reach statistical significance.
CONCLUSIONS: Food safety and food storage skills significantly improved in caregivers of a child with CKD after attending virtual cooking classes. Virtual cooking classes have a potential to be an accessible, practical, and affordable approach to the nutritional management of pediatric CKD.