Background

Chronic kidney disease (CKD) is a global public health problem. All health care professionals need to be knowledgeable and competent in nutrition as it applies to health promotion, prevention and treatment of acute and chronic diseases. Nutrition intervention is an important component in optimizing diet among CKD patients. However, there is limited information on the nutrition knowledge on management of CKD among healthcare workers in Dar es Salaam Tanzania. This study assessed nutrition knowledge, attitudes and current practices of healthcare workers in management of patients with CKD in selected hospitals.

Methods

This cross sectional study was conducted amongst 133 healthcare workers in renal units in selected hospitals from December 2011 to March 2012. Hospitals were purposively selected based on the availability of renal care services in the facility. Nutrition knowledge and practices were assessed using a standardized questionnaire. Knowledge levels were categorised as > 61 % “adequate”41–60 % “moderate” and 1–40 % “low”. Attitudes were measured using a 5 Likert scale. Descriptive statistics were used to summarize data. Chi-square was used to test the relationship between categorical variables. A p -value of < 0.05 was considered statistically significant.

Results

The mean nutrition knowledge score among health care workers was 9.8 (SD 3.12). There was a significant difference in the nutrition knowledge among carders (p ≤ 0.001). Medical specialists had a higher mean score (13.75) compared to medical doctors and nurses with mean scores 12.05 and 9.51 respectively. Other cadres had lower mean score of 8.65. Likert scale showed that 94 % had positive attitudes on the role of nutrition in preventing and treating diseases. Most of respondents (92 %) did not use any nutrition guidelines. Nutrition management were discussed occasionally during ward rounds. There were significant relationship between age group (χ 2 = 16.69; p = 0.01), work experience (χ 2 = 18.61; p < 0.01) and nutrition knowledge of participants.

Conclusion

Nutrition knowledge among study participants was poor; though their attitude was positive they failed to practice due to poor knowledge. Inadequate nutrition training in medical school, lack of resources and motivation were identified as factors that influence nutrition management of CKD in the study area. Recommendations from the study include: review of medical curriculum to incorporate clinical nutrition topics, continuous nutrition education programs for in-services, improving working conditions and hiring clinical nutritionists in each hospital department would improve nutrition management of CKD patients in hospitals.