PD623 - PATIENT-REPORTED QUALITY OF GROUP-BASED WEIGHT LOSS PROGRAM IN PATIENTS WITH KNEE OSTEOARTHRITIS

PD623

PATIENT-REPORTED QUALITY OF GROUP-BASED WEIGHT LOSS PROGRAM IN PATIENTS WITH KNEE OSTEOARTHRITIS

E. N. Moller^1,*, M. Gede¹, M. Lyngesen¹

¹Nutrition Unit, Department of Respiratory Diseases and Endocrinology, Copenhagen University Hospital – Hvidovre, Hvidovre, Denmark

Rationale: From a health‑educational perspective, education that actively engages participants is known to enhance engagement and self‑efficacy, while peer interaction further strengthens learning outcomes. Based on this knowledge, weight loss treatment, led by dietitians, was implemented aiming to support sustainable weight management in patients with knee osteoarthritis (OA).

Methods: A 14-week intervention consisting of an individualized dietary consultation followed by six group-based educational sessions. Main framework was behavioral changes in weight loss. Each educational session had a distinct theme related to sustainable lifestyle modification, incorporating learning activities, emphasizing active participation, and facilitated peer‑to‑peer interaction.  At the final session, patients filled out a quality evaluation using a self-developed, anonymized questionnaire consisting of six questions, about session content, learning outcomes, dietitian knowledge, and presentation skills. Each question was rated on a five‑point scale.

Results: Data were collected over a one‑year period. 62 patients were included. 60 patients completed the evaluation. 92% rated the sessions content as good or very good. Dietitians ability to convey knowledge about weight loss was rated as good or very good by 98%. 85% reported god or very good overall learning outcomes. 85% obtained new dietary knowledge to some, or a great extent. 78% obtained new knowledge about weight loss. Overall, 92% acquired skills about weight loss applicable for future use. Additionally, the average weight loss was 4.2% (±3.1) over the 14‑week period.

Conclusion: Group‑based education facilitated by dietitians and emphasizing active participation and peer‑to‑peer interaction was associated with high patient-reported quality alongside weight reduction in patients with knee osteoarthritis. 

Disclosure of Interest: None declared