In order to make nutrition advice more acceptable in end-stage renal disease patients on chronic hemodialysis, a questionnaire study concerning the actual daily diet of their families, their awereness of salt intake as well as their use of seasoning was conducted. 163 outpatients on hemodialysis served as subjects of this study. It was evident, first, that most patients enjoyed the same daily diet as their families in reducing total intake. Second, when dialysis duration became longer, they demonstrated more skill in reducing their salt intake from their daily diet. On the other hard, fewer patients on longterm hemodialysis were careful about their selection of seasoning. Estimated salt intake calculated from inter-dialysis body weight gain in the 225 anuric patients was approximately 9.8g/day, farexceeding the prescribed level. No positive relationship was found between the amount of salt inkate and dialysis duration. Lastly, the newly-developed salt-restricting soy sauce with low potassium and low phosphorus was evaluated among 33 outpatients and their families for two weeks. The majority of the participants rated it satisfactory. In conclusion, our present study revealed that the dietary instruction of hemodialysis patients has to involve not only the patients but also their families. Seasoning which could be accepted by both patients and their families was used effectively and comfortably in such situations.