혈액투석 환자의 음식갈망 영향요인
Factors Affecting Food Carving among Hemodialysis Patients
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초록
연구목적: 본 연구의 목적은 혈액투석환자에서 음식갈망의 정도를 살펴보고, 음식갈망에 영향을 미치는 요인을 파악하기 위함이다. 연구방법: 자료수집은 2017년 3월 15일부터 4월 15일까지 이루어졌으며, 본 연구의 참여를 동의한 129명의 혈액투석환자를 편의모집 하였다. 우울과 스트레스 수준, 음식갈망의 정도는 자가보고식 설문지 CES-D, SRI-MF, G-FCQ-T를 이용하여 측정하였다. 연구결과: 총 129명의 환자가 최종 분석에 포함되었으며 평균 연령은 61±12세였고, 65명이 남성이었다. 대상자들은 높은 수준의 우울(21.37±9.62)과 스트레스(39.68±15.95)를 경험하고 있었으며, 음식갈망의 평균점수는 53.00±12.36점 이었다. 음식갈망은 40대 이하(F=4.36 p=.006)와 직업이 있는 경우(t=2.18 p=.031) 높았다. 음식갈망의 영향을 미치는 요인으로는 스트레스(β=.65, p<.001), 우울(β=.52, p<.001), 50대 연령(β=-.28, p=.001), 그리고 60대 연령(β=-.19, p=.026)으로 나타났고 이들 변수의 설명력은 25.6%으로 나타났다. 결론: 혈액투석 환자의 음식갈망에 영향을 미치는 요인은 연령과 심리상태이므로, 혈액투석환자의 식이요법을 위한 간호중재 개발 시 심리사회적 요인을 사정할 필요가 있다
Abstract
Purpose: The purpose of this study was to evaluate food carving among hemodialysis patients and to identify factors affecting the food carving. Methods: A descriptive correlational study was conducted. Data were collected from 129 patients receiving hemodialysis between March 15 and April 15, 2017. Measurement instruments included the general food craving questionnaire trait, the center for epidemiological studiesdepression scale, and stress response inventory-modified form. The statistical analysis included t-test, analysis of variance, pearson correlation analysis, and stepwise multiple regression analysis. Results: Mean food craving score was 53.00±12.36. Food craving was higher in patients younger than 40 years (F=4.36 p=.006) and having occupation (t=2.18 p=.031). Patients receiving hemodialysis demonstrated higher levels of depression (21.37±9.62) and stress (39.68±15.95). Factors influencing food craving were depression (β=.52, p<.001), stress (β=.65, p<.001), and age 50~59 years old (β=-.28, p=.001) and 60~69 years old (β=-.19, p=.026), which accounted for 25.6% of total variance. Conclusion: Food craving among hemodialysis patients was influenced by patients’ depression, stress and age. Assessment and management of depression and stress needs to be incorporated as a nursing strategy for dietary management for hemodialysis patients.
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