Professional Documents
Culture Documents
Clinical Dietitian
The dietitian
Only advise patients to loose weight.
Consulted if the patient’s blood studies are not
normal.
Does not need to be consulted if the patient has
already seen a doctor.
You can answer patient’s questions related to
diet.
To be able to
1. Recognize the role of the
dietitian as member in the
multidisciplinary medical
team.
2. Realize the importance of
optimized nutrition.
3. Understand the type of diet
given during all stages of the
kidney disease.
4. Identify foods to be avoided.
5. Be able to answer simple
patient’s questions about the
diet.
CKD Stages 1-4
Hemodialysis
CKD
Stage
5
Peritoneal Transplantation
Dialysis
Nurse
Doctor
Multidisciplinary
Team
Psychologist
Support and help patients cope with
their disease and diet related stresses.
Monitor
,detect any signs and
symptoms of malnutrition.
Malnutrition Prevention in Kidney disease
Catabolism
Malnutrition
&
Inflammation
Mineral
Protein &Bone
Energy Disorders
Wasting
Anemia
Albumin is an inflammatory marker and is not a
good indicator of malnutrition.
It
can be used partly in the assessment of
malnutrition.
Poor ↑Mortality
Hypophagia
appetite ↑Hospitalization
Identify
significant
weight loss.
Earlyintervention
will delay or prevent Consult the
PEW dietitian.
Weight loss of
≥5% during last
month.
Decreased appetite or sign of
malnutrition
Nutrition Care Plan
No improvement
Dry weight
Adjusted
body weight (if patient is
overweight or obese)
Biochemical Parameters
Glycemic control
Protein-energy malnutrition
Inflammation
Kidney function
Mineral and bone disorders
Anemia
Dyslipidemia
Electrolyte disorders
Others as appropriate.
Nutritional laboratory
Outcome prevention focus
parameters
Serum bicarbonate Metabolic acidosis
Protein-energy malnutrition
Serum cholesterol
Fat loss
Hyperlipidemia
Serum calcium-phosphorus
Bone disease
product
Hemoglobin Anemia
Ferritin Anemia
HbA1C Diabetes control
Lipid profile
HDL
Triglycerides
Sufficient in protein
Adequate in calories
Restricted
in sodium, potassium,
phosphorus, and fluids(Dialysis).
Protein
Fluids Salt
Phosphorus Potassium
Protein needs: 0.6-0.8 grams/Kg.
Caloric needs: 25-35Cal/Kg
Sodium: ≤ 2.4 grams/day.
Potassium: Not restricted unless serum K is high. (2-4 grams
daily).
Phosphorous: 10-12mg/gram of protein or 800-1000mg/day
Calcium: ≤ 2000mg/day
Fluids: unrestricted
Suggested table of BMI Predialysis
ranges
Underweight <18.5
Healthy 20-25
Overweight 25-30
Obese >30
Protein needs: 1.2-1.5 grams/Kg.
Caloric needs: 30-35Cal/Kg.
Sodium: 2-3 grams/day.
Potassium: 40 mg/Kg.
Phosphorous: 10-12mg/gram of protein or 800-1000mg/day
Calcium: ≤ 2000mg/day
Fluids: 500-1000ml/day plus urine output
Suggested table of BMI Predialysis Dialysis (HD,PD)
ranges
45 grams (HBV)
Needs=60grams protein
protein
=75%
Help to build and repair body tissues.
Protein needs: 0.6-0.8 grams for CKD
1.2-1.5 grams/Kg for ESRD
Rich sources : Dairy products, meat, poultry,
fish, eggs, legumes and soya.
Low protein food items: Bread, rice, pasta,
potatoes, cornflakes, oats and other grains.
90 grams meat
7*3=21 grams protein
90
grams Meat Group
60 grams
60 grams 60 grams
90
grams
60
grams
90
grams
1 slice =2 grams protein Starch Group
Canned and processed food: mortadella, bastourma,
readymade & frozen meals, canned & dehydrated soups and
chicken stock, canned vegetables and tomato juice.
Applesauce ½ cup
Blueberries ½ cup
Cranberry ½ cup
Lemon 1 medium
Persimmon 1 medium
Figs 2
Plums, green 2
Pricklypear 1 medium
Orange 1 medium
Pomegranate 1 medium
Raisins 2 Tbsp
>350mg K per svg
Apricot, dried¶ 5
Avocado ¶ 1 medium
Banana 1 medium
Figs, dried¶ 4
Papaya 1 medium
Peach, dried¶ 5
Legumes:
Lentils¶ 1 cup
Chick peas, boiled¶ 1 cup
Kidney beans, boiled¶ 1 cup
Fava beans¶ 1 cup
Swiss Chard (siliq), boiled ½ cup
Mouloukhieh ½ cup
1 Tbsp=1 Tomato
Milk
and yogurt can be taken in limited
amount.
Legumes: Lentils, chickpeas, kidney beans, green peas, fava beans, lupines
(turmus), and any kind of dried beans.
Grains and cereals: Products made from the whole grain such as: bran cereal
and muffins, Granola, whole wheat cereal or crackers, bread with oatmeal, dark
rye, or whole wheat, pancakes, waffles, and corn tortillas.
- Alcohol
- Coffee
- Gelatin
- Gravies
- Ice cream
- Ice cubes
- Juices
- Lemonade
- Milk
- Pudding
- Sherbet/Sorbet
- Sodas/Soft Drinks
- Soups
- Tea
- Water
- Yogurt
ESRD Breakfast
CKD
ON HD
Lunch or Supper
CKD
ESRD
ON HD
I cannot eat red meat if I’m on a
protein restricted diet.
Tomatoes can raise my creatinine
levels.
I’m allowed 40 grams protein per day, which
means I can eat only 40 grams of chicken or
fish.
A patient’s complaint: I have diabetes and
I have received white bread on my tray.
Consult the
dietitian for
weight
management
and advise on a
healthy diet.
Inadequately
decreasing
portions might
cause fatigue
and muscle
breakdown.
GI symptoms
Change in electrolytes
Non-compliance to dietary
recommendations Patient will start on dialysis
Beto, J. A., & Bansal, V. K. (2004). Medical nutrition therapy in chronic
kidney failure: integrating clinical practice guidelines. Journal of the
american dietetic association, 104(3), 100-108. doi:
10.1016/j.jada.2003.12.028
Friedman, A. N., & Fadem, S. Z. (2010). Reassessment of albumin as a
nutritional marker in kidney disease. Journal of american society of
nephrology , 21, 223-230. doi: 10.1681/ASN.2009020213
Molfino, A., Chiappini, M. G., Laviano, A., Ammann, T., Bollea, M. R.,
Alegiano, F., Fanelli, F. R., & Muscaritoli, M. (2012). Effect of intensive
nutritional counseling and support on clinical outcomes of hemodialysis
patients. Nutrition, 28, 1012-1015. doi: 10.1016/j.nut.2012.01.008
National Kidney Foundation. (2009). Pocket guide to nutrition
assessment of the patient with chronic kidney disease. (4th ed.). New
York: Council on renal nutrition
U.S. Department of Agriculture, Agricultural Research Service. 2011.
USDA National Nutrient Database for Standard Reference, Release 24.
Nutrient Data Laboratory Home Page,
http://www.ars.usda.gov/ba/bhnrc/ndl
http://www.kidney.org
A.S.P.E.N Nutrition Support Practice Manual 2 nd Ed.