M Fisher et al. Self-Management and Biomedical Outcomes of a Cooking, and Exercise Program for Patients with Chronic Kidney Disease. Journal of Renal Nutrition, July 20, 2010.

Limited research has been done on integrating cooking and exercise classes into the routine care of chronic kidney disease (CKD) patients. The purpose of the research by
Fisher and colleagues was to determine whether the addition of these services would slow the progression of certain CKD parameters. The study evaluated five endpoints at baseline, 6 months, and 12 months: (1) urinary protein, (2) blood pressure, (3) urinary sodium, (4) glomerular filtration rate, and (5) total cholesterol between two groups (control group receiving CKD standard care and experimental group receiving standard care plus cooking and exercise classes). Eighty percent of the experimental group was hypothesized to improve in four out of the five endpoints versus

WHAT THE STUDY MAY MEAN TO YOU AS A HEALTH CARE PROVIDER: Sixty-one percent of experimental subjects showed improvements in 4 of 5 endpoints, showing a significant difference overall when compared with the control group (12% improved in 4 out of 5 endpoints). In looking at the trend in qualitative measures from the comparison of the self-management questionnaire, the overall trend showed more correct answers with the experimental group versus the control group.

WHAT THE STUDY MAY MEAN TO AS A HEALTH CARE CONSUMER: The findings suggest that cooking and exercise can be successfully integrated into the routine care of chronic kidney care. This could be very helpful in improving the overall health of patients with kidney disease.