Integrating cooking and exercise classes into the routine care of chronic kidney disease (CKD) patients has been largely unexplored. In 2011, a study conducted by Flesher, et. al., aimed to determine if these additions could slow the progression of certain CKD parameters.

Researchers evaluated five key health indicators—urinary protein, blood pressure, urinary sodium, glomerular filtration rate, and total cholesterol—over baseline, six months, and twelve months. The study compared two groups: one receiving standard CKD care and the other receiving standard care plus cooking and exercise classes. It was hypothesized that 80% of the experimental group would show improvement in at least four out of the five endpoints, compared to 50% or less in the control group, with a significance level (P-value) of 0.05. An anticipated overall improvement difference of 30% between the two groups was expected. Self-efficacy and health status were also measured using a self-management questionnaire.

Forty patients were randomly assigned to the study, with 17 in the control group and 23 in the experimental group. In the control group, only 2 out of 17 patients improved in at least four of the five endpoints. In contrast, 14 out of 23 patients in the experimental group showed improvement in at least four of the five endpoints.

The findings revealed that 61% of the experimental group improved in four out of five health indicators, demonstrating a significant overall improvement compared to just 12% in the control group. Additionally, the self-management questionnaire indicated a trend of more positive responses in the experimental group compared to the control group, suggesting enhanced self-efficacy and health status.

This study highlights the potential benefits of integrating cooking and exercise programs into the care routine of CKD patients, offering a promising approach to slowing disease progression and improving overall health outcomes.

Reference: Flesher, M., Woo, P., Chiu, A., Charlebois, A., Warburton, D. E., & Leslie, B. (2011). Self-management and biomedical outcomes of a cooking, and exercise program for patients with chronic kidney disease. Journal of Renal Nutrition, 21(2), 188-195.