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Background <p>Ketogenic dietary therapy (KDT) has been proven to be efficacious for people with drug-resistant epilepsy. However, it is rarely utilized in low-resource settings. Due to the complexity of implementation, dietitians play a crucial role in managing KDT.</p> Methods <p>We conducted a cross-sectional survey of 253 out of the 1,000 registered dietitians. We assessed their knowledge of and interest in further training in KDT.</p> Results <p>Most participants were female (78%), with a median age of 33 years (IQR = 28–38). A total of 171 (67.6%) reported knowledge of KDT. However, only 13 respondents (7.6%) answered all five knowledge-specific questions correctly. A total of 83 of the 171 (48.5%) dietitians indicated the capacity to formulate weekly KDT meal plans for patients with epilepsy. Almost one-third (<i>n</i> = 51, 29.8%) knew the contraindications of KDT, 30 respondents (17.5%) correctly listed the adverse effects of KDT, while 41 (24%) correctly outlined the role of the dietitian. The majority, 245 out of 253 (96.8%), indicated interest in further training, with 109 out of 245 (44.5%) opting for online courses.</p> Conclusions <p>Dietitians in Kenya have poor knowledge and low experience with KDT but are highly motivated to engage in further training. Formulating a national policy on KDT is imperative to provide a framework that supports capacity building and fosters dietitian experience with KDT. The adoption of targeted training programs could contribute significantly to the advancement of KDT in this context.</p>

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Kenyan dietitians’ knowledge of ketogenic dietary therapies for drug-resistant epilepsy

  • 期刊论文

  • 出版模式：

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  • 发表日期：

    2025年8月2日

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  • Pauline Samia,
  • Violet Naanyu,
  • Perry Ndila,
  • J. Helen Cross,
  • Richard Idro,
  • Paul Boon,
  • Jo M. Wilmshurst,
  • Stanley Luchters

摘要

Background

Ketogenic dietary therapy (KDT) has been proven to be efficacious for people with drug-resistant epilepsy. However, it is rarely utilized in low-resource settings. Due to the complexity of implementation, dietitians play a crucial role in managing KDT.

Methods

We conducted a cross-sectional survey of 253 out of the 1,000 registered dietitians. We assessed their knowledge of and interest in further training in KDT.

Results

Most participants were female (78%), with a median age of 33 years (IQR = 28–38). A total of 171 (67.6%) reported knowledge of KDT. However, only 13 respondents (7.6%) answered all five knowledge-specific questions correctly. A total of 83 of the 171 (48.5%) dietitians indicated the capacity to formulate weekly KDT meal plans for patients with epilepsy. Almost one-third (n = 51, 29.8%) knew the contraindications of KDT, 30 respondents (17.5%) correctly listed the adverse effects of KDT, while 41 (24%) correctly outlined the role of the dietitian. The majority, 245 out of 253 (96.8%), indicated interest in further training, with 109 out of 245 (44.5%) opting for online courses.

Conclusions

Dietitians in Kenya have poor knowledge and low experience with KDT but are highly motivated to engage in further training. Formulating a national policy on KDT is imperative to provide a framework that supports capacity building and fosters dietitian experience with KDT. The adoption of targeted training programs could contribute significantly to the advancement of KDT in this context.