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Knowledge, Self-Efficacy, and Perceived Barriers on the Low-Iodine Diet among Thyroid Cancer Patients Preparing for Radioactive Iodine Therapy

The purposes of the study were to assess knowledge, self-efficacy, and perceived barriers on a low-iodine diet among thyroid cancer patients and to identify strategies for nutrition education. A self-administered questionnaire was developed based on a review of literature and pilot-tested. A total o...

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Autores principales: Moon, Jeong-Ah, Yoo, Chang-Hee, Kim, Mi Hwa, Lee, Song Mi, Oh, Young Ja, Ryu, Young Hoon, Lee, Yong Sang, Chang, Hang Seok, Park, Cheong Soo, Lee, Kyung-Eun
Formato: Online Artículo Texto
Lenguaje:English
Publicado: The Korean Society of Clinical Nutrition 2012
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3572801/
https://www.ncbi.nlm.nih.gov/pubmed/23430156
http://dx.doi.org/10.7762/cnr.2012.1.1.13
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author Moon, Jeong-Ah
Yoo, Chang-Hee
Kim, Mi Hwa
Lee, Song Mi
Oh, Young Ja
Ryu, Young Hoon
Lee, Yong Sang
Chang, Hang Seok
Park, Cheong Soo
Lee, Kyung-Eun
author_facet Moon, Jeong-Ah
Yoo, Chang-Hee
Kim, Mi Hwa
Lee, Song Mi
Oh, Young Ja
Ryu, Young Hoon
Lee, Yong Sang
Chang, Hang Seok
Park, Cheong Soo
Lee, Kyung-Eun
author_sort Moon, Jeong-Ah
collection PubMed
description The purposes of the study were to assess knowledge, self-efficacy, and perceived barriers on a low-iodine diet among thyroid cancer patients and to identify strategies for nutrition education. A self-administered questionnaire was developed based on a review of literature and pilot-tested. A total of 121 female thyroid cancer patients participated in a survey and 117 responses were used for data analysis. An average knowledge score of the thyroid cancer patients was 4.5 point (available score: 0-10 point). Majority of the respondents knew that seaweeds such as lavers, brown seaweeds, and sea tangles contain large amount of iodine. However they mistook the low iodine diet as a low salt diet and were not aware of foods and seasonings that are allowed on the low iodine diet. While self-efficacy related to consuming various fruits and vegetables, to choosing potatoes and sweet potatoes for snacks, and restricting consumption of eggs, milk and milk products, and processed foods was rated highly, self-efficacy for preparing foods without using sea salts was rated low. The self-efficacy score increased as their interest on the dietary life and perceived cooking skills were greater. Most perceived barriers toward practicing the low iodine diet were related to preparation of the low iodine menus. As their interest in the dietary life and cooking and perceived cooking skills were greater, the patients perceived barriers on practicing the low iodine diet less. While the patients showed higher self-efficacy and lower barrier perception on selecting foods low in iodine and restricting food high in iodine, they showed lower self-efficacy and higher barrier perceptions on preparing low iodine meals. Clinical dietitians should recognize the gap between what the patients should know and what they really know and identify strategies on how to improve self-efficacy and reduce perceived barriers on the low iodine diet. Recent literature and the findings of the study reveal that incorporating cooking classes into nutrition education for thyroid patients is effective to enhance self-efficacy and to reduce perceived barriers on the low iodine diet.
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spelling pubmed-35728012013-02-21 Knowledge, Self-Efficacy, and Perceived Barriers on the Low-Iodine Diet among Thyroid Cancer Patients Preparing for Radioactive Iodine Therapy Moon, Jeong-Ah Yoo, Chang-Hee Kim, Mi Hwa Lee, Song Mi Oh, Young Ja Ryu, Young Hoon Lee, Yong Sang Chang, Hang Seok Park, Cheong Soo Lee, Kyung-Eun Clin Nutr Res Original Article The purposes of the study were to assess knowledge, self-efficacy, and perceived barriers on a low-iodine diet among thyroid cancer patients and to identify strategies for nutrition education. A self-administered questionnaire was developed based on a review of literature and pilot-tested. A total of 121 female thyroid cancer patients participated in a survey and 117 responses were used for data analysis. An average knowledge score of the thyroid cancer patients was 4.5 point (available score: 0-10 point). Majority of the respondents knew that seaweeds such as lavers, brown seaweeds, and sea tangles contain large amount of iodine. However they mistook the low iodine diet as a low salt diet and were not aware of foods and seasonings that are allowed on the low iodine diet. While self-efficacy related to consuming various fruits and vegetables, to choosing potatoes and sweet potatoes for snacks, and restricting consumption of eggs, milk and milk products, and processed foods was rated highly, self-efficacy for preparing foods without using sea salts was rated low. The self-efficacy score increased as their interest on the dietary life and perceived cooking skills were greater. Most perceived barriers toward practicing the low iodine diet were related to preparation of the low iodine menus. As their interest in the dietary life and cooking and perceived cooking skills were greater, the patients perceived barriers on practicing the low iodine diet less. While the patients showed higher self-efficacy and lower barrier perception on selecting foods low in iodine and restricting food high in iodine, they showed lower self-efficacy and higher barrier perceptions on preparing low iodine meals. Clinical dietitians should recognize the gap between what the patients should know and what they really know and identify strategies on how to improve self-efficacy and reduce perceived barriers on the low iodine diet. Recent literature and the findings of the study reveal that incorporating cooking classes into nutrition education for thyroid patients is effective to enhance self-efficacy and to reduce perceived barriers on the low iodine diet. The Korean Society of Clinical Nutrition 2012-07 2012-07-26 /pmc/articles/PMC3572801/ /pubmed/23430156 http://dx.doi.org/10.7762/cnr.2012.1.1.13 Text en © 2012 The Korean Society of Clinical Nutrition http://creativecommons.org/licenses/by-nc/3.0/ This is an Open Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/3.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.
spellingShingle Original Article
Moon, Jeong-Ah
Yoo, Chang-Hee
Kim, Mi Hwa
Lee, Song Mi
Oh, Young Ja
Ryu, Young Hoon
Lee, Yong Sang
Chang, Hang Seok
Park, Cheong Soo
Lee, Kyung-Eun
Knowledge, Self-Efficacy, and Perceived Barriers on the Low-Iodine Diet among Thyroid Cancer Patients Preparing for Radioactive Iodine Therapy
title Knowledge, Self-Efficacy, and Perceived Barriers on the Low-Iodine Diet among Thyroid Cancer Patients Preparing for Radioactive Iodine Therapy
title_full Knowledge, Self-Efficacy, and Perceived Barriers on the Low-Iodine Diet among Thyroid Cancer Patients Preparing for Radioactive Iodine Therapy
title_fullStr Knowledge, Self-Efficacy, and Perceived Barriers on the Low-Iodine Diet among Thyroid Cancer Patients Preparing for Radioactive Iodine Therapy
title_full_unstemmed Knowledge, Self-Efficacy, and Perceived Barriers on the Low-Iodine Diet among Thyroid Cancer Patients Preparing for Radioactive Iodine Therapy
title_short Knowledge, Self-Efficacy, and Perceived Barriers on the Low-Iodine Diet among Thyroid Cancer Patients Preparing for Radioactive Iodine Therapy
title_sort knowledge, self-efficacy, and perceived barriers on the low-iodine diet among thyroid cancer patients preparing for radioactive iodine therapy
topic Original Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3572801/
https://www.ncbi.nlm.nih.gov/pubmed/23430156
http://dx.doi.org/10.7762/cnr.2012.1.1.13
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