Fluid Calculation Tips for Renal Patients Following a Fluid Restriction Diet

Total Page:16

File Type:pdf, Size:1020Kb

Fluid Calculation Tips for Renal Patients Following a Fluid Restriction Diet Fluid Calculation Tips For Renal Patients Following a Fluid Restriction Diet Following a dialysis diet fluid restriction is easier if a person has a plan to keep up with the amount of liquids consumed each day. Keeping a running list of fluids consumed is the best way for kidney patients to track fluid intake. These helpful steps will increase awareness of fluids consumed: 1. Start each day by recording the prescribed fluid goal on a piece of paper, in a notebook, on a computer or PDA—a source with easy access throughout the day. 2. Next, record all the planned fluids for the day’s meal plan. These can be checked off as the fluids are consumed. 3. After each meal or snack and before bedtime, check off the planned fluids consumed, and record any unplanned fluids consumed. 4. At the end of the day, total the daily fluid intake and compare it to the daily goal. If exceeded, consider ways to adjust planned fluids the following day. Fluids may be recorded as a measure of fluid ounces (oz), milliliters (ml) or cubic centimeters (cc). Milliliters and cubic centimeters are equal. The following conversion table is helpful for measuring daily fluids. 1/2 oz = 1 tbsp = 15 ml or cc 1 oz = 2 tbsp = 30 ml or cc 2 oz = 1/4 cup = 60 ml or cc 4 oz = 1/2 cup = 120 ml or cc 8 oz = 1 cup = 240 ml or cc Common Liquid Portion Sizes 840mL patient pitcher (28oz without ice) 270mL patient glass 195mL small styrofoam cup 330mL large styrofoam cup 210mL coffee mug 195mL soup bowl 240mL milk (1/2 pint) 120mL juice boxes 105mL jello 52.5mL popsicles (singles) 120mL ice cream cup 105mL fruit ices 163mL Nubasics fruit juice beverage 165mL tomato juice (canned from concentrate) 225mL tomato soup (canned) 165mL chicken noodle soup (canned) 75mL vegetable soup 240mL Ensure, Boost Plus (8oz cans) 120mL milkshakes (4oz) Which foods count as fluid for those following a renal diet and fluid restriction? Visible fluids Hidden fluids All beverages Gelatin Alcoholic drinks Gravy Coffee, tea, water Ice chips or cubes Juice, juice drinks, lemonade Ice cream Milk, milk substitutes, liquid creamer Popsicle Nutrition drinks Sherbet Soup Sorbet Soft drinks Watermelon also contains lots of fluid Sports drinks .
Recommended publications
  • FUTURE of FOOD a Lighthouse for Future Living, Today Context + People and Market Insights + Emerging Innovations
    FUTURE OF FOOD A Lighthouse for future living, today Context + people and market insights + emerging innovations Home FUTURE OF FOOD | 01 FOREWORD: CREATING THE FUTURE WE WANT If we are to create a world in which 9 billion to spend. That is the reality of the world today. people live well within planetary boundaries, People don’t tend to aspire to less. “ WBCSD is committed to creating a then we need to understand why we live sustainable world – one where 9 billion Nonetheless, we believe that we can work the way we do today. We must understand people can live well, within planetary within this reality – that there are huge the world as it is, if we are to create a more boundaries. This won’t be achieved opportunities available, for business all over sustainable future. through technology alone – it is going the world, and for sustainable development, The cliché is true: we live in a fast-changing in designing solutions for the world as it is. to involve changing the way we live. And world. Globally, people are both choosing, and that’s a good thing – human history is an This “Future of” series from WBCSD aims to having, to adapt their lifestyles accordingly. endless journey of change for the better. provide a perspective that helps to uncover While no-one wants to live unsustainably, and Forward-looking companies are exploring these opportunities. We have done this by many would like to live more sustainably, living how we can make sustainable living looking at the way people need and want to a sustainable lifestyle isn’t a priority for most both possible and desirable, creating live around the world today, before imagining people around the world.
    [Show full text]
  • Nutrition and Chronic Kidney Disease (Stages 1–4)
    Nutrition and Chronic Kidney Disease (Stages 1–4) Are You Getting What You Need? www.kidney.org National Kidney Foundation’s Kidney Disease Outcomes Quality Initiative Did you know that the National Kidney Foundation’s Kidney Disease Outcomes Quality Initiative (NKF- KDOQI™) develops guidelines that help your doctor and health care team make important decisions about your medical treatment? The information in this booklet is based on the NKF-KDOQI recommended guidelines for anemia. Stages of Chronic Kidney Disease There are five stages of chronic kidney disease. They are shown in the table below. Your doctor deter- mines your stage of kidney disease based on the presence of kidney damage and your glomerular filtra- tion rate (GFR), which is a measure of your level of kidney function. Your treatment is based on your stage of kidney disease. Speak to your doctor if you have any questions about your stage of kidney disease or your treatment. Stages of Kidney Disease Stage Description Glomerular Filtration Rate (GFR)* 1 Kidney damage (e.g., protein in the urine) with normal GFR 90 or above 2 Kidney damage with mild decrease in GFR 60 to 89 3 Moderate decrease in GFR 30 to 59 4 Severe reduction in GFR 15 to 29 5 Kidney failure Less than 15 * Your GFR number tells your doctor how much kidney func- tion you have. As chronic kidney disease progresses, your GFR number decreases. 2 NATIONAL KIDNEY FOUNDATION Why is good nutrition important for people with kidney disease? Making healthy food choices is important to us all, but it is even more important if you have chronic kidney disease (CKD).
    [Show full text]
  • Metabolic and Cardiovascular Effects of Very-Low-Calorie Diet Therapy In
    MetabolicBlackwellOxford,DMEDiabetic0742-307120OriginalVLCD therapy UKArticlearticleMedicine PublishingScience in obese Ltd, Ltd. 2003patients with diabetes in secondary failure P. Dhindsa et al. and cardiovascular effects of very-low-calorie diet therapy in obese patients with Type 2 diabetes in secondary failure: outcomes after 1 year P. Dhindsa, A. R. Scott and R. Donnelly Abstract School of Medical & Surgical Sciences, University of Aims To evaluate the short-term and 1-year outcomes of an intensive very-low- Nottingham, and Jenny O’Neil Diabetes Centre, calorie diet (VLCD) on metabolic and cardiovascular variables in obese patients Southern Derbyshire Acute Hospitals, NHS Trust, Derby, UK with Type 2 diabetes (T2DM) and symptomatic hyperglycaemia despite combi- nation oral anti-diabetic therapy ± insulin, and to assess patient acceptability Accepted 24 January 2003 and the feasibility of administering VLCD treatment to this subgroup of patients in a routine practice setting. Methods Forty obese patients with T2DM (22 M, mean age 52 years, body mass index (BMI) 40 kg/m2, duration of T2DM 6.1 years) and symptomatic hyper- glycaemia despite combination oral therapy (n = 26) or insulin + metformin (n = 14) received 8 weeks of VLCD therapy (750 kcal/day) followed by standard diet and exercise advice at 2–3-month intervals up to 1 year. Insulin was dis- continued at the start of the VLCD, and anti-diabetic therapy was adjusted indi- vidually throughout the study, including (re)commencement of insulin as required. Results Immediate improvements in symptoms and early weight loss reinforced good compliance and patient satisfaction. After 8 weeks of VLCD, body weight and BMI had fallen significantly: 119 ± 19–107 ± 18 kg and 40.6–36.6 kg/m2, respectively, with favourable reductions in serum total cholesterol (5.9–4.9 mM), blood pressure (10/6 mmHg) and fructosamine (386 ± 73–346 ± 49 µM) (equates to an HbA1c reduction of approximately 1%).
    [Show full text]
  • Putting Nutrition Products in Their Proper Place in the Treatment and Prevention of Global Acute Malnutrition Briefing and Position Paper
    Products are not enough: Putting nutrition products in their proper place in the treatment and prevention of global acute malnutrition Briefing and Position Paper Action Contre la Faim International December 2011 Acknowledgements This paper has been written and edited by Philip James, emergency nutrition coordinator for Action Against Hunger. ACF International would like to thank all those who have given their help in putting this document together: To Sandra Mutuma for the original vision for the paper, coordinating the collaborative effort and for the continuous guidance and support. To Rebecca Brown for her considerable guidance on the structure and content of the guide. To the Senior Nutrition Advisors for their comments and editing: Anne-Dominique Israël, Elisa Domínguez, Marie-Sophie Whitney, Asmaa Ibnouzahir and Yara Sfeir. To all who reviewed sections of the documents and provided additional information: Sophie Llobell, Cécile Salpeteur, Julien Morel, Paul Murphy, Mike Mellace, Tandi Matoti-Mvalo, Martin Histand, Rolf Campbell, Jan Komrska, Pamella Zayas, Mamane Zeilani and Ojaswi Acharya. 2 Contents Acknowledgements .................................................................................................................... 2 Introduction .............................................................................................................................. 5 1.1 Structure and remit of paper ................................................................................................. 5 1.2 Intended audience ...............................................................................................................
    [Show full text]
  • Food and Condiments for the Twenty-First Century: Business, Science, and Policy
    GW Law Faculty Publications & Other Works Faculty Scholarship 2015 Food and Condiments For the Twenty-First Century: Business, Science, and Policy Lewis D. Solomon George Washington University Law School Follow this and additional works at: https://scholarship.law.gwu.edu/faculty_publications Part of the Law Commons Recommended Citation Solomon, Lewis D., Food and Condiments For the Twenty-First Century: Business, Science, and Policy (2015). Food and Condiments For the Twenty-First Century: Business, Science, and Policy (1st ed. 2015). ; GWU Law School Public Law Research Paper No. 2015-23; GWU Legal Studies Research Paper No. 2015-23. Available at SSRN: http://ssrn.com/abstract=2630327 This Book Part is brought to you for free and open access by the Faculty Scholarship at Scholarly Commons. It has been accepted for inclusion in GW Law Faculty Publications & Other Works by an authorized administrator of Scholarly Commons. For more information, please contact [email protected]. Food and Condiments For the Twenty-First Century: Business, Science, and Policy Lewis D. Solomon Copyright © 2015-Lewis D. Solomon Dedication For Janet, the love of my life Table of Contents Introduction 1 I. Replacing a Key Condiment 8 1. Salt and Its Substitutes: Nu-tek Food Science 8 II. Substituting Animal Products: Cheese, Eggs, and Meat 26 2. Factors Driving The Development and Commercialization Of Substitute Animal Products 26 3. Plant-Based Cheese Substitutes: Lyrical Foods 56 4. Plant-Based Egg Substitutes: Hampton Creek 65 5. Plant-Based Chicken and Beef Substitutes: 85 Beyond Meat 6. Plant-Based Beef Substitutes: Impossible Foods 102 7. Bioengineered Meat and Leather: Modern Meadow 106 III.
    [Show full text]
  • Is As Easy As
    Advertisement Losing Weight is as easy as 1-2-3 Advertisement See results in just * 2 Substitute two meals each day with delicious One Week! and nutritious Advanced Nutrition shakes 3 or smoothies from Indulge in three sweet or salty SlimFast SlimFast. Packed with etting back in shape after the holidays and finding snacks, conveniently prepackaged in protein and fiber, they a fit new you for the New Year can be simple, fun 100-calorie portions, to satisfy cravings. stave off hunger for up and delicious when you do it the SlimFast® way! Lost (Our favorites: the Sour Cream and G to four hours. 63 Lbs. in Onion Baked Chips and the Peanut Now’s the time to shed some extra pounds and the Butter Chocolate Snack Bites.) heavy sweaters you’ve been hiding under! 26 weeks Unlike so many diets, you don’t starve yourself on the “I was 191 pounds Clinically Proven SlimFast Plan. In fact, you can eat six and a size 14,” says Deborah. “I times a day — and choose from a range of delicious had to get my life Can You Lose Weight by Eating Six Times a Day? meal replacements and snack products! back. SlimFast got me to 128lbs and a size 2 and has changed my life and it can Here’s how it works: change yours.”** One Sensible Meal Enjoy your Breakfast favorite 1 500-calorie meal Indulge Snack Snack Replace Two in Three Meals a Day Snacks with shakes satisfy YES! 2 or smoothies 3 hunger between meals Dinner Lunch Enjoy your favorite Snack 500-calorie sensible meal — create your own or use SlimFast’s handy online menu of recipes, including dishes such as eggplant lasagna, fajitas with creamy dressing and even a * Based on the SlimFast Plan (a reduced-calorie diet, regular exercise, and plenty of fluids).
    [Show full text]
  • Fluid and Dietary Restriction Behavior Among Chronic Kidney Disease Patients in Bangladesh
    International Academic Journal of Advanced Practices in Nursing ISSN Print : 2709-3271 | ISSN Online : 2709-3263 Frequency : Bi-Monthly Language : English Origin : Kenya Website : https://www.iarconsortium.org/journal-info/iajapn Research Article Fluid and Dietary Restriction Behavior among Chronic Kidney Disease Patients in Bangladesh Article History Abstract: Chronic Kidney Disease (CKD) is a global threat to health in general and for developing countries in particular, because therapy is expensive and life- Received: 05.09.2020 long. Dietary and fluid regimen for CKD patients is complicated and identifying Accepted: 28.09.2020 characteristics and reasons of those most likely to experience difficulty in Revision: 08.10.2020 adhering to dietary restrictions is important. Objective: The objective of this study Published: 10.10.2020 was to describe the fluid and dietary restriction behavior among admitted patients with chronic kidney disease. Methods: The descriptive study design was conducted among 100 admitted patients from NIKDU, Dhaka, by using purposive Author Details sampling technique. Data was collected by self-administered questionnaires. (1) Demographic Data Assessment Questionnaire, (2) Fluid restricted and (3) Diet 1 2 Hossain MA* and Sitara H Restriction Related Questionnaire. Pearson‟s correlation (r), T -Test (t) and Authors Affiliations ANOVA was used for data analysis. Results: The mean score of fluid restriction behavior is 2.04±.32 and diet restriction behavior is 2.28(±.41). A significant 1Faculty of Mental Health and Psychiatric relationship between fluid restriction behavior with age (p =.018) and Nutritional Nursing, National Institute of Adv anced education (p = .01). There is also another significant relationship between diet Nursing Education and Research (NIANER), restriction behavior and nutritional education (p= .006).
    [Show full text]
  • February 15 2017 Regular Meeting
    Northern Inyo Hospital February 15 2017 Regular Meeting February 15 2017 Regular Meeting - February 15 2017 Regular Meeting Agenda, February 15 2017 Regular Meeting Draft Agenda, February 15 Regular Board Meeting .................................................3 Consent Agenda, February 15 2017 Regular Meeting Minutes, January 18 2017 Regular Meeting ............................................................15 2013 CMS Validation Survey Monitoring, February 2017.......................................21 Financial and Statistical Reports, December 31 2017 Financial and Statistical Reports, December 31, 2016...........................................26 Chief of Staff Report Chief of Staff Report, February 15 2017 Regular Meeting .....................................51 Policy and Procedure Approvals, Chief of Staff Report ........................................86 Chief Performance Excellence Officer Report Chief Performance Excellence Officer Report ......................................................121 District Compliance Report District Compliance Report, February 2017 ..........................................................129 Nursing Department Policy and Procedure Approvals Nursing Department Policy and Procedure Approvals........................................131 Hospital Wide Policy and Procedure Approvals Exempt Employees Policy and Procedure ............................................................171 Paid Absence Policy and Procedure .....................................................................172 United States
    [Show full text]
  • Assessment of Malnuorished Children Under Plumpy Nut Clinical Trial
    Journal of Biology, Agriculture and Healthcare www.iiste.org ISSN 2224-3208 (Paper) ISSN 2225-093X (Online) Vol.6, No.5, 2016 Assessment of Malnuorished Children under Plumpy Nut Clinical Trial Eric Boahen Faculty of Mathematical Sciences, Department of Statistics, University for Development Studies –Tamale Sampson Wiredu Faculty of Mathematical Sciences, Department of Statistics, University for Development Studies –Tamale Abstract The work assessed malnutrition cases and the effectiveness of plumpy nuts on the malnourished children within the Kassena- Nankana district in the Upper East Region of Ghana.Malnourished children under five years of age were followed for sixteen weeks during the period of years 2010 – 2014 in which the ready - to – use therapeutic food (RUTFs) “plumpy” nuts which contains calories and essential nutrients that restore, maintain body weight and health in severely malnourished were administered to the children depending on their admission weight until the target weight is obtained. The work resort to determine the effectiveness of plumpy nuts on the malnourished children and to come out with the best model to estimate the mean weight of malnuorised children under the influence of censored observations. The study revealed that, malnutrition rate among children in the Region has decreased for the last year of the selected period of study. This shows that the ready – to –use- therapeutic food (RUTFs) plumpy nuts was effective. It also revealed that, even though malnutrition cases were 20% higher in male children than female children, this shows that sex has an influence on the number of malnutrition cases. In this work Kaplan and Meier estimator was the appropriate model for estimating mean weight of the malnourished children Keywords: Malnutrition, plumpy nuts, RUTFs, malnourished, weight.
    [Show full text]
  • Optimizing Foods for Special Dietary Use in Canada: Key Outcomes and Recommendations from a Tripartite Workshop
    Applied Physiology, Nutrition, and Metabolism Optimizing Foods for Special Dietary Use in Canada: Key Outcomes and Recommendations from a Tripartite Workshop Journal: Applied Physiology, Nutrition, and Metabolism Manuscript ID apnm-2019-0013.R2 Manuscript Type: Current opinion Date Submitted by the 10-Apr-2019 Author: Complete List of Authors: Wiggins, Ashleigh; University of Toronto, Nutritional Sciences Grantham, Andrea; Canadian Nutrition Society, Anderson, DraftG. Harvey; University of Toronto, Nutritional Sciences Foods for Special Dietary Use, Food Regulation, Medical Foods, Foods for Keyword: Special Medical Purpose, Malnutrition, nutrition < nutrition Is the invited manuscript for consideration in a Special Not applicable (regular submission) Issue? : https://mc06.manuscriptcentral.com/apnm-pubs Page 1 of 26 Applied Physiology, Nutrition, and Metabolism Optimizing Foods for Special Dietary Use in Canada: Key Outcomes and Recommendations from a Tripartite Workshop Ashleigh K. A. Wiggins1*, Andrea Grantham2, G. Harvey Anderson1,3 1Department of Nutritional Sciences, Faculty of Medicine, University of Toronto, Toronto, ON, Canada 2Canadian Nutrition Society, Ottawa, ON, Canada 3Department of Physiology, Faculty of Medicine, University of Toronto, Toronto, ON, Canada Draft *Corresponding author: Email: [email protected] Telephone: (416) 978-5007 Address: Department of Nutritional Sciences Faculty of Medicine, University of Toronto Medical Sciences Building, 5th Floor 1 King's College Circle, Toronto, Ontario, Canada M5S 1A8 1 https://mc06.manuscriptcentral.com/apnm-pubs Applied Physiology, Nutrition, and Metabolism Page 2 of 26 Abstract Many health conditions result in unique nutritional requirements (e.g., protein restriction, low energy, fortification) and the need to consume foods in non-traditional formats (e.g. liquid diets, supplements, tube feeding).
    [Show full text]
  • Pre Bariatric Surgery Diet
    Oxford Bariatric Service Pre bariatric surgery diet Information for patients Why do I need to follow a pre-operative diet? Before obesity surgery, it is essential that you follow a strict calorie controlled diet. This will reduce the size of your liver and help to reduce the risk of complications associated with the surgery. The liver is a large organ lying over your stomach within the abdomen. If you have a body mass index (BMI) over 35-40kg / m2, your liver is likely to be particularly large due to additional stores of glycogen (storage form of carbohydrate), water and fatty deposits. This can make obesity surgery difficult. This strict diet will reduce the amount of glycogen, water and fatty deposits in the liver, so reducing the overall size of the liver. This will allow the liver to be safely moved aside during the operation. For the diet to be successful, it is important that you stick to it for the full period of time specified by your Dietitian. There may be a temptation to have a special / larger meal before surgery. However, if you do this, this will reverse the liver reducing effects of the diet. page 2 During the pre-operative diet you will need to: • Spread food and drinks evenly throughout the day. Do not save up everything for later in the day. • Drink a minimum of 2 litres of fluid every day and drink more in hot weather. This includes all fluid, e.g. milk, juice, squash, tea, coffee. Remember to count these as part of your total calorie intake every day.
    [Show full text]
  • Current and Potential Role of Specially Formulated
    Current and potential role of specially formulated foods and food supplements for preventing malnutrition among 6- to 23-month-old children and for treating moderate malnutrition among 6- to 59-month-old children Saskia de Pee and Martin W. Bloem Abstract many antinutrients, no milk (important for growth), suboptimal micronutrient content, high bulk, and high Reducing child malnutrition requires nutritious food, viscosity. Thus, for feeding young or malnourished breastfeeding, improved hygiene, health services, and children, fortified blended foods need to be improved (prenatal) care. Poverty and food insecurity seriously or replaced. Based on success with ready-to-use thera- constrain the accessibility of nutritious diets that have peutic foods (RUTFs) for treating severe acute mal- high protein quality, adequate micronutrient content nutrition, modifying these recipes is also considered. and bioavailability, macrominerals and essential fatty Commodities for reducing child malnutrition should acids, low antinutrient content, and high nutrient be chosen on the basis of nutritional needs, program density. Diets based largely on plant sources with few circumstances, availability of commodities, and likeli- animal-source and fortified foods do not meet these hood of impact. Data are urgently required to compare requirements and need to be improved by processing the impact of new or modified commodities with that (dehulling, germinating, fermenting), fortification, and of current fortified blended foods and of RUTF devel- adding animal-source
    [Show full text]