Practice ProjectsNutritional Intake in Adult Hemodialysis PatientsStark, Susan MS, RD, CSR; Snetselaar, Linda PhD, RD; Hall, Beth RD; Stone, Roslyn A. PhD; Kim, Sunghee MS; Piraino, Beth MD; Sevick, Mary Ann ScD, RNAuthor Information School of Medicine, University of Pittsburgh, PA (Ms Stark and Hall and Drs Piraino and Sevick); College of Public Health, University of Iowa, Iowa (Dr Snetselaar); Graduate School of Public Health University of Pittsburgh, Pittsburgh, PA (Drs Stone, Kim, and Sevick), Center for Health Equity Research and Promotion, VA Pittsburgh Healthcare System, PA (Drs. Stone, Kim, and Sevick), Geriatric Research Education and Clinical Center, VA Pittsburgh Healthcare System, Pittsburgh, PA (Dr Sevick). Correspondence: Mary Ann Sevick, ScD, RN, VA Pittsburgh Healthcare System and the School of Medicine, University of Pittsburgh, Suite 600, 3520 Forbes Avenue, Pittsburgh, PA 15213 (email@example.com). This study was supported through grants from the Paul Teschan Research Fund and NIH-R01-NR010135. The authors would like to acknowledge Dialysis Clinics Inc. as well as the individual contributions of: Rita Marsh, RN, MSN; Deborah Klinvex, BA; and Tienna Luster. The contents of this article do not represent the views of the Department of Veterans Affairs of the United States Government. Topics in Clinical Nutrition: January/March 2011 - Volume 26 - Issue 1 - p 45-56 doi: 10.1097/TIN.0b013e3181faba4c Buy Metrics Abstract As research pertaining to the nutritional intake of hemodialysis patients is limited, this pilot project was designed to describe the nutritional quality of foods consumed by hemodialysis patients and variation by day of the week. Dietary recalls were obtained from 22 hemodialysis patients and analyzed using the Nutrition Data System for Research. Few statistically significant differences were found by day of the week, but several dietary deficits were noted. The data suggest poor intake of calories, protein, and several vitamins and minerals, as well as excess sodium consumption. Additional research is needed to document dietary patterns of hemodialysis patients. © 2011 Lippincott Williams & Wilkins, Inc.