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The Effects of Patient Participation–Based Dietary Intervention on Nutritional and Functional Status for Patients With Gastrectomy: A Randomized Controlled Trial

Kim, Hyunsun MSN, RN; Suh, Eunyoung E. PhD, FNP, RN; Lee, Hyuk-Joon MD, PhD; Yang, Han-Kwang MD, PhD

doi: 10.1097/NCC.0b013e31829193c8
Articles: Online Only

Background: Patients undergoing gastrectomy because of stomach cancer often face weight loss in the perioperational period, which can lead to malnutrition and negative treatment outcomes.

Objective: The purpose of this study was to develop a patient participation–based dietary intervention (PPDI) and evaluate its effects on patient outcomes.

Interventions/Methods: This was a prospective, randomized controlled trial in which the patients were recruited in a cancer center in South Korea. The participants (N = 56), who underwent gastrectomy with stomach cancer stage I to III, were randomly assigned into either the experimental or the control group. The PPDI, which was given on the day before the hospital discharge, comprised 2 face-to-face and 2 telephone interventions. The outcome variables included body weight, body mass index, muscle mass, the Patient-Generated Subjective Global Assessment, Dietary Symptom Scale, Functional Assessment Cancer Therapy–General, Karnofsky Performance Status, Adherence to Dietary Guidelines Scale, Scale of Dietary Knowledge, Patient Satisfaction Scale, and a 3-day food diary.

Results: Participants in the PPDI intervention demonstrated significant (P < .05) reductions in adverse dietary symptoms and significant improvements (P < .05) in functional status, performance status, dietary intake, adherence to dietary guidelines, dietary knowledge, and satisfaction with the intervention as compared with the control group over time.

Conclusion: The PPDI was an effective dietary intervention for patients undergoing a gastrectomy for gastric cancer and deserves additional study in other populations of patients.

Implications for Practice: Incorporating patients’ perspectives into a dietary intervention after gastrectomy for gastric cancer may contribute to improved patient outcomes and quality care.

Author Affiliations: College of Nursing and Research Institute of Nursing Science (Ms Kim and Dr Suh) and Department of General Surgery, College of Medicine (Drs Yang and Lee), Seoul National University, Seoul, South Korea.

This work was partially supported by the Korea Research Foundation (KRF) grant funded by the Korea government (MEST) (No. 2009-0069945). The authors have no conflicts of interest to disclose.

Correspondence: Eunyoung, E. Suh, PhD, FNP, RN, College of Nursing, Rm 513, Seoul National University, Jongrogu, Daehackro 103, Seoul, South Korea, 110-799 (

Accepted for publication March 2, 2013.

© 2014 Wolters Kluwer Health | Lippincott Williams & Wilkins