Efficacy of Group Evidence-Based Food Safety Education for Hematopoietic Cell Transplant (HCT) Patients

Abstract

Topic Significance & Study Purpose/Background/Rationale There are no nationally standardized methods by which pre-HCT recipients and caregivers receive food safety education. HCT patients are at increased risk for foodborne illness. Seattle Cancer Care Alliance Registered Dietitian Nutritionists developed a 1-hour food safety class, which patients and caregivers are scheduled to attend pre-HCT. Methods, Intervention, & Analysis We conducted a survey of HCT recipients designed to assess attendance, perceived usefulness and compliance with Food Safety/Immunosuppressed Diet instruction provided in a weekly food safety class. At discharge, patients were asked to complete the 47-question survey and return in a sealed privacy envelope. Findings & Interpretation A total of 110/111 HCT recipients completed the survey (53% allogeneic, 47% autologous). Respondents had a median age of 57 yrs (range 25-75) and the majority received a myeloablative (90/105 [86%]) transplant. The majority (99/109 [91%]) attended the food safety class; most with their caregiver (93/109 [85%]). Respondents found the class either very informative (71/90 [79%]) or moderately informative (19 [21%]). Despite education, the most frequently non-recommended foods consumed by patients were raw nuts (n=16), uncooked deli/lunchmeat (14) and soft/blue cheeses (10). Discussion & Implications A weekly food safety class is a time-efficient way to share evidence-based diet information for HCT patients and caregivers. The majority of HCT recipients and their caregivers attended and found the class informative. Follow-up with a RDN remains crucial to ensure comprehension of guidelines for high-risk foods and address cultural/individual preferences. For patients unable to attend the class due to hospitalization or infection, we developed an educational video, which may help guide education at other transplant centers. Having standardized education opportunities provided by RDNs for all pre-HCT patients ensures consistent dissemination of information, which minimizes the burden of food safety education required from nursing and other intradisciplinary providers.