DOCSLIB.ORG

Interim National Guidelines for Community-Based Management of Severe Acute Malnutrition in Ghana

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Interim National Guidelines for Community-Based Management of Severe Acute Malnutrition in Ghana INTERIM NATIONAL GUIDELINES FOR COMMUNITY-BASED MANAGEMENT OF SEVERE ACUTE MALNUTRITION IN GHANA February 2010 INTERIM NATIONAL GUIDELINES FOR COMMUNITY-BASED MANAGEMENT OF SEVERE ACUTE MALNUTRITION IN GHANA TABLE OF CONTENTS Acknowledgements ...................................................................................................................................................... i Foreword ....................................................................................................................................................................... ii Acronyms and Abbreviations .................................................................................................................................. iii CHAPTER I: Introduction ..................................................................................................................................... 1 1.1 Acute Malnutrition as a Form of Undernutrition ..................................................................................... 2 1.1.1 What Is Undernutrition? ................................................................................................................. 2 1.1.2 What Is Acute Malnutrition? .......................................................................................................... 2 1.1.3 Assessing Acute Malnutrition ......................................................................................................... 2 1.2 Principles of the Management of SAM ....................................................................................................... 4 1.2.1 Community Outreach ....................................................................................................................... 5 1.2.2 Outpatient Care for Children 6-59 Months ................................................................................ 6 1.2.3 Inpatient Care for Children 0-59 months .................................................................................... 6 1.2.4 Supplementary Feeding of Children 6-59 Months and Pregnant and Lactating Women With MAM.................................................................................................................................... 6 CHAPTER II: Community Outreach .................................................................................................................. 8 STEP 1: Community Assessment ........................................................................................................................ 9 STEP 2: Formulation of Community Outreach Strategy ............................................................................... 9 STEP 3: Developing Messages and Materials ................................................................................................... 9 STEP 4: Community Mobilisation and Training ......................................................................................... 10 STEP 5: Case-Finding and Referral of New Cases With SAM ................................................................ 10 STEP 6: Follow-Up of Children With SAM ................................................................................................ 11 STEP 7: Linking With Other Community Services, Programmes and Initiatives ................................. 12 STEP 8: Continued Community Mobilisation (as in Step 4) .................................................................... 12 CHAPTER III: Outpatient Care for the Management of SAM Without Medical Complications ..... 14 STEP 1: Screening Children for SAM ............................................................................................................ 15 STEP 2: Admission Criteria .............................................................................................................................. 16 Admission Procedure ................................................................................................................................ 16 STEP 3: Medical Assessment and Decision-Making for Treatment ........................................................ 18 Appetite Test With RUTF .................................................................................................................... 18 STEP 4: Referral to Inpatient Care.................................................................................................................. 19 Upon Admission ....................................................................................................................................... 19 At Follow-On Visits, Referral Based on Action Protocol................................................................ 20 STEP 5: Medical Treatment in Outpatient Care .......................................................................................... 22 New Admission ......................................................................................................................................... 22 Routine Medical Treatment for New Admission .............................................................................. 22 Vaccination Schedule Update ................................................................................................................ 23 STEP 6: Dietary Treatment in Outpatient Care ........................................................................................... 24 INTERIM NATIONAL GUIDELINES FOR COMMUNITY-BASED MANAGEMENT OF SEVERE ACUTE MALNUTRITION IN GHANA Quantities of RUTF to Provide ............................................................................................................ 24 Feeding Procedure ..................................................................................................................................... 24 STEP 7: Counselling, Health, Nutrition and Hygiene Education ............................................................ 25 Upon Admission ....................................................................................................................................... 25 At Follow-On Visits ................................................................................................................................ 25 STEP 8: Individual Monitoring During Follow-On Visits at the Health Facility ................................ 26 Anthropometry .......................................................................................................................................... 26 History and Physical Examination ........................................................................................................ 26 Follow-Up Action ..................................................................................................................................... 26 STEP 9: Follow-Up Home Visits for Children Requiring Special Attention........................................ 26 STEP 10: Discharge Criteria ............................................................................................................................. 27 Discharge Procedures ............................................................................................................................... 27 CHAPTER IV: Inpatient Care for the Management of SAM With Medical Complications for Children 6-59 Months ........................................................................................................................................ 29 4.1 Admission Criteria ........................................................................................................................................ 30 4.2 Admission Procedure.................................................................................................................................... 31 4.3 Stabilisation Phase ........................................................................................................................................ 31 4.3.1 STEP 1: Treat/Prevent Hypoglycaemia ................................................................................... 31 4.3.2 STEP 2: Treat/Prevent Hypothermia ....................................................................................... 32 4.3.3 STEP 3: Treat/Prevent Dehydration ........................................................................................ 33 4.3.4 STEP 4: Correct Electrolyte Imbalance ..................................................................................... 34 4.3.5 STEP 5: Treat/Prevent Infection ............................................................................................... 34 4.3.6 STEP 6: Correct Micronutrient Deficiencies ........................................................................... 35 4.3.7 STEP 7: Start Cautious Feeding ................................................................................................. 36 4.3.8 Monitoring During the Stabilisation Phase .............................................................................. 40 4.3.9 Criteria to Progress from the Stabilisation Phase to the Transition Phase ........................ 40 4.4 Transition Phase ............................................................................................................................................ 40 4.4.1 Transition Using RUTF............................................................................................................... 40 4.4.2 Transition for Special Cases (Children Who Cannot Consume RUTF) .......................... 42 4.4.3 monitoring During the Transition Phase ................................................................................
Load more

Recommended publications
  • Differences in Renal Diet and Medical Symptom Knowledge in Diet Adherent and Diet Nonadherent Adult Hemodialysis Patients
    DIFFERENCES IN RENAL DIET AND MEDICAL SYMPTOM KNOWLEDGE IN DIET ADHERENT AND DIET NONADHERENT ADULT HEMODIALYSIS PATIENTS A thesis submitted to the Kent State University College of Education, Health and Human Service in partial fulfillment of the requirements for the degree Master of Science in Nutrition and Dietetics By Kelsey Lynn Hagens May 2019 © Copyright, 2019 by Kelsey L. Hagens All Rights Reserved ii A thesis written by Kelsey Lynn Hagens B.S., Indiana University of Pennsylvania, 2017 M.S., Kent State University, 2019 Approved by ________________________, Director, Master’s Thesis Committee Natalie Caine-Bish ________________________, Member, Master’s Thesis Committee Eun-Jeong (Angie) Ha ________________________, Member, Master’s Thesis Committee Tanya Falcone Accepted by ________________________, Director, School of Health Sciences Ellen Glickman ________________________, Dean, College of Education, Health, and Human Services James C. Hannon iii HAGENS, KELSEY LYNN, M.S., May 2019 Nutrition and Dietetics THE EFFECT OF RENAL DIET AND RENAL SYMPTOM KNOWLEDGE ON DIETARY ADHERENCE IN ADULT HEMODIALYSIS PATIENTS Director of Thesis: Natalie Caine-Bish, Ph.D, R.D., L.D. pp 111 Most end stage renal disease patients utilize hemodialysis as a treatment to sustain kidney function. Hemodialysis requires adherence to a complex diet that restricts nutrients in order to reduce complications and improve quality of life. However, dietary nonadherence is extremely prevalent in this population with many etiologies considered. The purpose of this study was to determine if renal nutrition knowledge differed between patients who are adherent and nonadherent to a renal diet. Participants were adult hemodialysis patients with a diagnosis of end stage renal disease who completed a questionnaire that tested their knowledge of renal diet components and the medical complications associated with nonadherence.
    [Show full text]
  • 1.11 Diet Reference Guide
    RENAL DIET The guidelines below have been developed as a quick reference to help you guide your patients in regards to any queries regarding their renal diet. Goals of the Renal Diet Help prevent nutritional deficiencies Help prevent fluid retention Keep blood level within normal limits, by controlling potassium, phosphorous and sodium intake Maintain and protect bone strength Maintain a healthy body weight 1) Protein Intake: An adequate protein intake is important for growth and repair of body tissues. It helps fight infections and prevents muscle loss. The amount of protein required depends on individual requirements and form of renal replacement therapy. Most protein foods are high in phosphate. During dialysis patients lose some of their good protein, Albumin. Here are some ideas to help boost protein intake while maintaining a normal phosphate level. Protein is found in plant and animal foods. The protein from animal origin is more readily absorbed by the body. The plant sources tend to be high in phosphate or potassium so the animal sources are better for the body. ANIMAL SOURCES PLANT SOURCES (limit) Red meat (lamb/beef) Lentils Chicken Beans Fish Dried peas Cottage Cheese Soya Egg white Peanuts Fish paste Peanut butter Tuna Try to include a low phosphate protein with 2 meals every day. Although dairy products like milk and cheese are good sources of protein, they are high in phosphate. One can include a ½ cup of milk or yoghurt + either 1 egg or a small amount of cheese in the diet daily. HIGH PROTEIN BOOSTERS Try and include 1 – 2 of these high protein boosters in the diet every week to help boost your Albumin level.
    [Show full text]
  • Diet and Lifestyle for Healthy Kidneys
    Diet and Lifestyle for Healthy Kidneys Meyeon Park, MD MAS FASN UCSF PKD Center of Excellence Special thanks to Mary Ellen di Paola UCSF Registered Dietitian Osher Mini Med School October 16, 2019 Disclosures • Site PI for Kadmon, Reata, Sanofi‐Genzyme trials in PKD • Advisory board Otsuka Pharmaceuticals • Consultant for Abalone Bio • Spouse works for Merck Outline • What are the health outcomes we are trying to prevent with a healthy diet and lifestyle? • Brief overview of some common diets • General guidelines • Discussion Disclaimer • These are general recommendations that integrate data with common sense and should NOT take the place of a formal registered dietitian / medical evaluation • Nutrition science is an evolving field and I am a nephrologist – not a dietitian • Patients with clinical chronic kidney disease may have different requirements depending on disease severity Case 1 • 52 year old gentleman with high blood pressure, kidney stones, obesity (BMI 34), knee pain • This patient does NOT currently have kidney disease as assessed by blood or urine tests • He could be at risk for kidney disease due to high blood pressure, kidney stones, obesity, and risk of diabetes Case 1 diet • Coffee, bagel in the morning • Instant ramen noodles for lunch • Steak and potatoes for dinner • Eats out at restaurants frequently • Not sure how much water he drinks What are the health outcomes we’re trying to accomplish? • Prevent – Heart disease – Stroke – Kidney disease – Diabetes – High blood pressure – Obesity – All of these are intertwined
    [Show full text]
  • Acute Malnutrition
    Jordan Guidelines for Management of Acute Malnutrition 2013 These Guidelines are based on international standards. However, some changes have been introduced to adapt them to Jordanian specific working conditions and environment. Protocols for the management of acute malnutrition followed in these guidelines have been endorsed by the Jordanian Ministry of Health in 2013. 1 Contents Jordan Guidelines for Management of Acute Malnutrition ................................................................. 1 List of Field Cards................................................................................................................................ 3 Using these guidelines ......................................................................................................................... 4 Introduction .......................................................................................................................................... 5 1 – Malnutrition: an overview. ............................................................................................................. 7 Components of Nutrition ................................................................................................................. 7 Causes of Malnutrition ..................................................................................................................... 8 Types of Malnutrition: Definitions ................................................................................................ 10 Acute malnutrition: types and classification
    [Show full text]
  • Food and Nutrition: What Should You Eat If You Have Kidney Disease?
    Food and Nutrition: What should you eat if you have kidney disease? Haewook Han, PHD, RD, CSR, LDN Harvard Vanguard Medical Associate Department of Nephrology Content Basics of Kidney What Should You Eat for Your Chronic Kidney Disease (CKD)? Is Herbal Supplement Beneficial or Harmful for CKD? Aristolochic acid Echinacea Basics of Kidney Maintain homeostatic balance Fluid Electrolytes Excretion of metabolic waste Urine Produce hormones Renin Erythropoietin Vitamin D Basics of Kidney Measurement of Kidney Function Glomerular Filtration Rate (GFR): GFR is measure of how well your kidneys filter blood Use estimated GFR called” eGFR”. Stages of Chronic Kidney Disease (CKD) 5 stages (1-5) Stage 3- 5 CKD Stages Stage Description eGFR 1 Kidney damage but normal 90 or more eGFR 2 Kidney damage with mild 60 - 89 decrease of eGFR 3 Kidney damage with 30 - 59 moderate decrease of eGFR 4 Kidney damage with severe 15 - 29 decrease of eGFR 5 Kidney failure: need renal Less than 15 replacement therapy CKD Risk Factors Diabetes Hypertension Family history of kidney failure Polycystic kidney disease (PKD) Cardiovascular disease Prolonged consumption of over the counter medication (i.e. ibuprofen) or herbal supplements (Aristolochic acid, Echinacea, Creatine, Chromium, Cat’s claw) What Should You Eat for Your CKD? Purpose To maintain good nutritional status Slow progression of CKD To treat complications Key Diet Components Controlling blood pressure: Low sodium intake Reducing protein intake if EXCESS Managing diabetes There
    [Show full text]
  • FDA's Comprehensive, Multi-Year Nutrition Innovation Strategy 7/26/18
    FDA’s Comprehensive, Multi-Year Nutrition Innovation Strategy 7/26/18 Page 1 FDA’s COMPREHENSIVE MULTI-YEAR NUTRITION INNOVATION STRATEGY Docket No. FDA-2018-N 2381 Thursday, July 26, 2018 Hilton Washington DC/Rockville Hotel 1750 Rockville Pike Rockville, Maryland 20852 Reported by: Natalia Thomas FDA’s Comprehensive, Multi-Year Nutrition Innovation Strategy 7/26/18 Page 2 A P P E A R A N C E S Kari Barrett Advisor for Strategic Communications and Public Engagement, Office of Foods and Veterinary Medicine, FDA Scott Gottlieb Commissioner, FDA Susan Mayne Director, Center for Food Safety and Applied Nutrition, FDA David Portalatin Vice President and Food Industry Advisor, The NPD Group Christopher Waldrop Senior Public Health Educator, Office of Analytics and Outreach, CFSAN, FDA Neal Hooker Professor of Food Policy, John Glenn College of public Affairs, Ohio State University Rob Post Senior Director, Health and Wellness/Corporate Affairs, Chobani Laura MacCleery Policy Director, Center for Science in the Public Interest Robin McKinnon Senior Advisor for Nutrition Policy, CFSAN, FDA Douglas Balentine Director, Office of Nutrition and Food Labeling, CFSAN, FDA Felicia Billingslea Director, Food Labeling and Standards Staff, Office of Nutrition and Food Labeling, CFSAN, FDA Steve Bradbard Director, Consumer Studies Branch, Office of Analytics and Outreach, CFSAN, FDA Blakeley Fitzpatrick Interdisciplinary Nutrition Scientist, Nutrition Assessment and Evaluation Team, Nutrition Programs Staff, Office of Nutrition and Food Labeling, CFSAN, FDA FDA’s Comprehensive, Multi-Year Nutrition Innovation Strategy 7/26/18 Page 3 C O N T E N T S SPEAKER PAGE Opening remarks 4 Scott Gottlieb 5 Susan Mayne 10 David Portalatin 13 Christopher Waldrop 35 Neal Hooker 35 Rob Post 41 Laura MacCleery 46 Open Public Comments 63 Robin McKinnon 121 FDA’s Comprehensive, Multi-Year Nutrition Innovation Strategy 7/26/18 Page 4 P R O C E E D I N G S MS.
    [Show full text]
  • A Plant-Based Diet Prevents and Treats Chronic Kidney Disease
    Review Article JOJ uro & nephron Volume 6 Issue 3 - January 2019 Copyright © All rights are reserved by Stewart D Rose DOI: 10.19080/JOJUN.2019.06.555687 A Plant-Based Diet Prevents and Treats Chronic Kidney Disease Stewart D Rose* and Amanda J Strombom Plant-based diets in Medicine, USA Submission: January 03, 2019; Published: January 23, 2019 *Corresponding author: Stewart D Rose , Plant-Based Diets in Medicine, 12819 SE 38th St, #427, Bellevue, WA 98006, Washington, USA. Abstract (CKD) is now the 8th leading cause of death in the United States and its treatment consumes substantial amounts of medical resources and money. Interest in the dietary treatment of chronic kidney disease has been growing as its incidence has been increasing. Chronic Kidney Disease increased risk among omnivores, especially those who eat red and processed meats. Although the practice started long ago, research on the use Several lines of epidemiological research have shown a lower risk of chronic kidney disease among vegetarians. It also shows a substantially vegetarianof a low-protein diet, oftenplant-based supplemented diet to treat with chronic keto analogues, kidney disease has been diet shownhas intensified to reduce in acidosis,recent years. phosphotemia, This research uremia, has shown proteinuria that a andlow-protein to slow progression.vegetarian diet Research is safe showsand efficacious that this treatmentat both treating does not and result slowing in malnutrition. the progression Research of chronic has also kidney shown disease. that larger Treatment amounts with of aplant low-protein protein preventing and treating common comorbidities such as type 2 diabetes and coronary artery disease.
    [Show full text]
  • Renal Diet Menu
    Renal Diet Dining On Call Menu (All items in Bold Print require a choice.) Breakfast Lunch and Dinner Entrées (1 dairy/day: Yogurt, Cheese or Milk) Build Your Own Omelet Entrée Salads Regular Egg whites Low Cholesterol Chicken Caesar Salad(no tomatoes) (1 dairy/day: Yogurt, Cheese or Milk) Chef Salad (no tomatoes) Cheese: Swiss Cheddar Pepper Jack Dressings: Balsamic French Italian Onions Ranch Raspberry Vinaigrette Green Peppers Chef Selections Pancake (1): Buttermilk Blueberry Baked Fish Cinnamon French Toast (White Bread) Seasoned Chicken Breast Roast Turkey Breast with Gravy Sides Asian Stir-Fry Vegetables: Chicken Tofu Scrambled Eggs: Grill Regular Egg Whites Low Cholesterol Grilled sandwich: Cheese Chicken Breast on Hard Boiled Egg White Bun Turkey Bacon – slice (Limit 1) or Burger: Beef Turkey Turkey Sausage link (Limit 1) Toppings: Lettuce Red Onion Bakery Build Your Own Sandwich Blueberry Muffin Bread: White English Muffin Protein: Turkey Tuna Salad Chicken Salad Bagel (1/2): Plain Cinnamon Raisin Egg Salad Peanut Butter (limit 1 per day) & Jelly White Toast Cheese: Swiss Cheddar Pepper Jack Hot and Cold Cereals Toppings: Lettuce Red Onion Cream of Wheat® Side Dishes Oatmeal (4oz) Side Salads: Garden (no tomatoes) Caesar (no tomatoes) Grits Dressings: French Italian Oil and Vinegar Cheerios® Ranch Raspberry Vinaigrette Corn Flakes® Vegetable: ♦Braised Cabbage Special K® Rice Krispies® ♦Mexican Corn Broccoli Green Beans Orange Glazed Carrots Fruit and Yogurt White Rice (1 dairy/day: Yogurt, Cheese or Milk) Bread: Cornbread Dinner Roll Macaroni & Cheese Fresh Fruit: Grapes Apple Pasta: Alfredo Sauce Soft Fruit: Peaches Pears Applesauce Carrots & Celery Sticks Yogurt Vanilla Strawberry Greek Plain Soups and Broths Soup: Chicken Noodle Chicken Broth Items with a ♦ are not available at our Stafford location.
    [Show full text]
  • Weight Loss Counseling for Dialysis Patients to Prepare for Transplant
    Case Report More Information *Address for Correspondence: Karen F Factor, Weight loss counseling for dialysis Renal Dietitan, Duke University Hospital, 5104 Greyfi eld Boulevard, Durham, NC 27713, USA, Tel: 919-599-6467; Email: [email protected] patients to prepare for transplant Submitted: 15 July 2019 Approved: 30 August 2019 Karen F Factor* Published: 02 September 2019 Renal Dietitan, Duke University Hospital, 5104 Greyfi eld Boulevard, Durham, NC 27713, USA How to cite this article: Factor KF. Weight loss counseling for dialysis patients to prepare for transplant. J Clini Nephrol. 2019; 3: 161-163. Obesity has become a worldwide Epidemic affecting more DOI: dx.doi.org/10.29328/journal.jcn.1001042 than 300 million people. Overweight is deined as BMI (Body Mass Index) of 25-29.9 kg/m2. Obesity is deined as BMI Copyright: © 2019 Factor KF. This is an open access article distributed under the Creative greater than 30 kg/m2, and Morbid Obesity is a BMI of > than Commons Attribution License, which permits 35 kg/m2 [1]. unrestricted use, distribution, and reproduction in any medium, provided the original work is Many Dialysis patients are overweight. Dialysis patients properly cited that are labeled morbidly obese based on BMI, may not be able to be listed on the Transplant list. Some Dialysis Clinics require a BMI less than 35 kg/m2 and some require a BMI < than 40 kg/m2. Hence, many obese dialysis patients are from advice-giving roles to client-centered counseling asked to lose weight, and we all know that Renal Transplant methods. Motivational interviewing (MI) is another form provides a better quality of life [2].
    [Show full text]
  • Eating Healthy with Diabetes and Kidney Disease
    Eating Healthy with Diabetes and Kidney Disease Lori Martinez-Hassett, RD, CSR Thanks to our speaker! Lori Martinez-Hassett, RD, CSR • Registered dietitian at Satellite Healthcare • Her nutrition career and interest in diabetes started well before her professional career, when a beloved aunt living with type 1 diabetes taught her the art of carb counting and introduced her to an insulin pump. Learning Objectives • Review common lab work for kidney patients and how it affects food choices • Learn how kidney disease affects blood sugar and diabetes management • Understand causes of weight changes due to kidney disease Food Frustration is Real • Well, what can I eat? • I can’t have that, it’s on “The List” • Can you just give me a meal plan to follow? There is No One “Renal Diet” • Nutrition needs differ from person to person • Nutrition needs vary depending on stage of CKD • Diet restrictions for certain nutrients like potassium, phosphorus and sodium are common • Recommendations are individualized • See a dietitian or ask a doctor about education classes The 3 Ps of Kidney Nutrition • Protein • Potassium • Phosphorus Function of Protein Protein is needed for good health and… • To grow our hair and nails • Build/repair muscles, connective tissue • Heal wounds • Make hormones and enzymes • Make antibodies to fight infections Protein In Our Diet • Animal: meat, fish, chicken, eggs, milk (also referred to as High Biological Value—HBV) • Vegetable: beans, lentils, nuts and seeds • Small amounts of protein in grains: cereal, bread, rice, pasta,
    [Show full text]
  • International Registration Designating India Trade Marks Journal No: 1807 , 24/07/2017 Class 1
    International Registration designating India Trade Marks Journal No: 1807 , 24/07/2017 Class 1 Priority claimed from 07/12/2016; Application No. : VA 2016 02949 ;Denmark 3563384 15/02/2017 [International Registration No. : 1345901] Novozymes A/S Krogshøjvej 36 DK-2880 Bagsværd Denmark Proposed to be Used IR DIVISION Enzymes for use in the fats and oils industries. 7575 Trade Marks Journal No: 1807 , 24/07/2017 Class 1 3564207 27/02/2017 [International Registration No. : 1346830] WANHUA CHEMICAL GROUP CO., LTD. No. 17, Tianshan Road, Yeda, Yantai City 264006 Shandong Province China Proposed to be Used IR DIVISION Dressing and finishing preparations for textiles; textile-brightening chemicals; stain-preventing chemicals for use on fabrics; textile-waterproofing chemicals; epoxy resins, unprocessed; synthetic resins, unprocessed; polyurethane. 7576 Trade Marks Journal No: 1807 , 24/07/2017 Class 1 Priority claimed from 23/11/2016; Application No. : 016076374 ;European Union 3565425 01/03/2017 [International Registration No. : 1345865] Italmatch Chemicals S.p.A. Via Magazzini del Cotone, 17 Modulo 4 I-16128 Genova Italy Proposed to be Used IR DIVISION Chemical additives used in industry, in particular chemical additives used in the production of plastics, coatings, paints and ink; chemical additives used in the production of lubricating oils, greases and adhesives. 7577 Trade Marks Journal No: 1807 , 24/07/2017 Class 1 Priority claimed from 13/09/2016; Application No. : 87169830 ;United States of America 3568169 13/03/2017 [International Registration No. : 1347597] Life Technologies Corporation 5781 Van Allen Way Carlsbad CA 92008 United States of America Proposed to be Used IR DIVISION Reagents, cell media, enzymes and assays for research.
    [Show full text]
  • Principles of Renal Diet (For Persons with Kidney Disease)
    PRINCIPLES OF RENAL DIET (FOR PERSONS WITH KIDNEY DISEASE) Renal diet is a special diet designed for people with kidney disease. The normal kidneys remove waste, extra water and substances from the body, and turn them into urine. Chronic kidney disease occurs when the kidneys become damaged and lose their functions over the years. Following a renal diet can slow down kidney damage and prevent waste and fluid buildup. Since each person’s kidney function and treatment are different, it is important to consult your doctor or a dietitian to design an individualized meal plan to meet your needs. In general, a renal diet limits foods that are high in phosphorous, sodium, potassium, protein and fluids. Phosphorus Phosphorus is a mineral found in many foods. Too much phosphorus in the body can pull calcium from bones and lead to bone fracture or bone disease. *In general, limit daily intake of phosphorous to less than 1000 mg. Refer to table below: Limit: milk, cola. yogurt, cheese, tofu, meats. brown rice, whole grain products dried beans and peas, nuts and seeds, chocolate, processed foods. Sodium Sodium is a mineral found in salt and in many other foods. Since the kidneys are losing their ability to remove wastes and fluid, too much sodium intake can build up fluid in the body leading to thirst, swelling, high blood pressure, stroke and congestive heart failure. *In general, limit daily sodium intake to less than 2000 mg; choose products with less than 300 mg per serving. Refer to table below: Choose Limit Fresh and unprocessed foods.
    [Show full text]