การผลิตคู่มือให้ความรู้เรื่องอาหารแก่ผู้ป่วยไตวายเรื้อรัง

The purpose of study had the following objectives 1) to produce food handbook for chronic kidney disease patients. 2) to test effectiveness of the food knowledge handbook. 3) to compare knowledge before and after learning the handbook on food for chronic kidney disease patients. The population of this research were 100 chronic kidney disease patients who were tested at the kidney center of Galyani Vadhana Siriraj hospital age between 40 – 59 years. The population were randomize age sample through purposive sampling. The tools were food knowledge handbook and knowledge measurement form participant were tested for nutrition knowledge before learning the handbook. The knowledge was analyzed using mean and standard deviation. Difference between the averages was measured by the standard deviation (t-test) The study showed that the handbook contains knowledge of diet therapy for chronic kidney disease. The handbook was 80.00/83.40 effective comparing to the standard 80/80 specified. Result of the knowledge after learning the handbook was higher than the result before learning significantly different statistically at 0.05